The Cambria freeman. [volume] (Ebensburg, Pa.) 1867-1938, 1879-10-03
Packing Butter for Winter Use.

Henry Stewart writes 10 The Rural
NcsC Yorker as follows on the above
subject
The fall growth of grass, which nearly
everywhere in the northern States consists
chiefly of ''blue grass is productive of ex-
cellent butter. September packed butter
EQUALS the noted June butter, and il is
doubtless TO the fresh growth of grass that
is started by the fall rains that this excel
ence of the butter is due. September butter
is the best to pack for winter use for be-
ing packed aud kept during cool weather
it has advantage over June butter in
freshness and age when il is opened for con-
sumption. 1t goes without saying that TO
have good winter butter the best method of
packing should be used, and the butter
should be good. The best of packing will
not make poor butter good although it may
redeem inferior butter from further degree
dation, but bad packing will ruin the best
of gilt edged There are but few require
ments for good packing, but each is indis-
J pensible. The butter must be packed while
perfectly fresh. Immediately after the final
working it should be put away in pack.
ages. If only but i've or six pounds il is
safe there while if kept in a lump or roll.
/ it is exposed on all sides to the air begins to
spoil from the first and communicates its
faint TO the whole contents of the package
with (which it is intsrmigled. The salt
should be pure Only the best of dairy salt
I sho6ld De used. One ounce to the pound of
/ butter is the proper quantity. The package
should be perfectly clean, fresh ard sweet
/ a new. white oak pail should be chosen, the
/ larger the size the better, because there is
/ less surface exposed TO atnOsDheric influ-
euce in large packages and a ifiy pound tub
may be packed safely IN a month a part at
. a time, if rightly done. The tub shonId be
stored IN clean, cool, airy, moist place, but
/ one perfectly free from mouldiness A good
I cellar with brick or cement floor ia suita-
. Bile, but it should be free from all taints or
I odors. The butter, having been churned is
( worked free from buttermilz and an ounce
( of salt, finely pulveTized Ito each pouud-
I weighed, not guessed-is added evenly
/ worked in by gashing the lump with the
paddle, sprinkling the salt, then turning
and gashiug again. The butter should new
be plastered or smoothed over with the
ladle, but cut and gashed and turned, and
cut again. It is gathered into a lump and
put away for twensy-fo hours in a cool
place. 1t is then reworked in a similar
manner; The milky brine that escapes is all
worked out aud little more salt is aided
if thought desirable. When quite free
from milk it is put into the package
y glazed stone ware crock of three OF
fOar gallons is. perhaps, the best for a sma Il
dairy. Nextsis new white oak fifty pound
pail. The package must be clean and if OF
wood. should be scalded with hot brine a
day before using il. When prepared foI
use it should be finally rinsed in cold brine
n little dry salt aprinkled over the damp in.
ner surface, and the butter packed in with a
lade pressing firmly to close every oper
space thai would admit air. a plasterinl
motion of the ladle is TO be avoided, and
pressure Ouly 10 be used. This preserves
the grain. If the package is not filed. the
butter is covered with clean piece OF mus
in, cut to tit all over closely. and then Will
cold brine and the tub is set away in
proper place, covered with closh.
When more butter is 10 be packed thu
. brine il poured of, the muslin removed the
lover layer of butter il sprink!ed with
) little salt, and the fresh butter is packed a
. before. This is continued until the packag,
is filed to the top. Then salt is sprinkle,
. over the butter, clean piece of white mus
lin, vel. washed previously, is fitted closely
over it, and the lid, we'll cieaused, is fIsteu
ed down .jghty. The tub, then pat ava,
in a it place, may be kept for year, and /
The butter was good when packed IL vii
open a. fresh and sweet as the first, and in
deed with peculiar Uutty flavor which ]
found in mature and well ripened butte
and is absent from all the fresh butter
have ever tasted.