Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1880-01-01
S..1. xsk....

GOOD butter indicates good order in
the household, greA, neAtness, person.
al supervision, domestic industry aud
skill in honsewiiery, sud when man
carrie. an inferior article to the market.
the opinion entertained OF his domestic
affairs is exactly the opposite Of this.
The difference in the price should al.
so be the means OF producing good but.
ter even where pride fails Las, week
we inquired OF our grocer the price Of
butter. ''All the way from eighteen 10
twenty eight cents" was the repl,
Now ten cents is q great difference in
the price Of pound OF butter. and OF
Itself is great profit. The cream for
the pound of cheap butter proballS.
cost. as much as that for w.. -
the difference in the <r-' oe'' A"''
the difference in rprice grew out OF
psriny for ,he .anufacturing and pre-
.,u ,f,s. op,p,p<iarket. We examined
tie different grades OF the article and
took the highest priced and felt that it
was really the cheapest. There are
probably many farmers who do not
know what good article OF butter is.
never having seen 1t upon their tables.
Farmers sometimes come TO Us when
the Market 10 well stocked up. and ask
us 10 buy their butter. To The question
OF quality, they generally reply that il
is fret class, and We have no doubt
thsv think so and sometimes. but rarely.
il proves to be go. The market il rare
ly SO overlooked that q fine gilt-edge
lot will be refused.
The first thing 10 be attended TO in
making good butter, aud butter that
will keep good, is the absolute purity Of
everything used in its manufacture.
Not only the vessels used. the pals.
pans, churns. dc.. but the room in
which the milk is set and the Air which.
circulstes in IL while the cream is rising,
should be perfectly clean aud free from
every offensive odor. The temperature
OF the milk while the cream Is rising,
and Of the cream in churning is q mat
ter OF much moment aud should be
carefully attended TO. Cream OF the
milk will be melted by too great heat.
AS well as while the process OF churuing
is going on, and il the temperature is
too low, the cream will rise so slowly,
that it will become bitter. and
butter made from il will be bitter al
SO.
The sailing Of butter has much to do
with its quality for the table and with
its market value. Too often. salt OF
a coarse, inferior quality is usede and
so mech is put in. that it remains un.
dissolved. gritting in the teeth like
sand, destroying the sweet Il svor OF the
butter. and producing uncopfor table
thirst. There is no excuse for this de.
feet in butter, at the present time. when
the Ashton, the Higgins and other fine
qualities OF salt are easily accessible e.
The salt 70: butter should be of the
purest kind, finely ground aud thor.
oughly dried. Some recommend q lii.
tie ssltpetre and others Ii tile sugar
mixed with the salt. but We % 10, be
lieve that either of these Nm Iaprov,
the quality of the b1fnss,
Blu, thu. 49, - = aa1nng tn,
first 9se41l - n11Iss vel to b,
spa6sA SNsSsng it from 81
l - hUat. and we use the wore
40 49, @ts most emphatic sense. fol
'i6Oryihing else is well done aud thi,
\ point is overlooked or neglected. good
butter with good keeping qualities il
entirely out Of the question. The mix
ture Of milk with the butter in tn,
smallest degree will. in q short time
produce frowiness and al unpleasant
taste to the butter, and the production
Of an article which shall be eutireI,
free from this. 10 what constitutes ID,
grand secret Of good butter making
There are some who think that ns
butter with cold water, is incompatible,
, with retaining the rich favor, but i
The water is pure, ii lie scarcely possible
anything should be washed away ex
cept the buttermitk, The Dutch VIII
make butter that always brings tn
highest price in the market, treat j
, in this way, aud where the example
has been followed by others. II has gen
orally met with like success. Eutirel,
freed from milk. packed in good
clean vesseis and kept II the right lem
perature, there is nothing 10 hinde
butter from keeping sweet - we'll .
talloW, and reasonably long.-rA ain