Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1880-09-03
SCIENTIFIC
Making.

Narpohic nGd butter, one must have
90" fonn'.o begin with. Either part
Or full-blooded Jerseys would be NV
choice, and they should be- fed from
hill pastures in summer, il possible, AS
butter made from low wet land is not
so rich and yellow. No grain should
be given but corn zeal or mixture of
corn meal and shorts or bran, and 20
tatocs for vegetables. No cotton-seed
meal or dls.iilery refuse, and no cab
bagc or turnips. if you value your rep
utation Az II butter maker.
Strain the milk AS soon rs it is MIXED
into tin pans, fill half full and put in
cool room. A north room with two
good windows, which can DO opened at
night and closed and blinded through
the day will keep milk, even when the
weather is quite hot. An excellent
plan. and one that is not much trouble.
If you have well or spring of cold wa
ter, Is to hang the pals of milk il o
trough OF water for twenty minutes be.
tore setting IN pans, rs the heat is thus
removed and the milk keeps longer,
and you save great amount OF heat in
your milk room.
" course. it is needless to saw that
the pans and pals should be kept scru-
pulously clean and sweet, first rinsine
them i'll cold water, then washing in
hot soap-suds. scalling we'll, and dry.
ing III the sun, if possible, and thew
should DE used for no other purpose
The room, also, must be kept clean.
and every drop Of milk spilled on the
floor or shelves must be wiped up i'm
mediately. If cellar is used, have it
separated from the main cellar where
pork and vegetables have their home,
by brick or stone partition, and the
floor cemented. Have i, well white.
washed early in the spring, top and
sides, and If wooden shelves or racks
are used, they should he movable ones
that can be we'll washed and dried out
of doors before using. This cellar
should be sacred to milk and butter
alone. DO not set even cooked food or
fresh meat in it to keep, for the cream
will take the flavor OF it. Have win.
dow to tho north, if possible, which
you can leave open on cool nights.
as recommended for the milk.room.
BE sure and skim before tho milk
sours, keep the cream in stone or earth
en- jars, add u handful of salt and stir q
little every day. The cream should be,
at least q part of it, sour, before churn-
ing, as wholly sweet cream makes very
insipid butter. ! suppose the sisters
have each their churn to recommend
as little better than anything else in
that line. My favorite is the zinc lined
churn, having space between the lin
ing and the outside to be filled with
cold water in summer and hot in win
ter, till the cream is at about sixty de-
grees, which is indicated by Their.
mometer on the end Of the churn.
by setting the jars of cream in cold
water the night before cnurning, and
using cold water in the manner de-
scribed, the butter always comes hard,
and can be kept so without the use of
ice, and butter made without ice will
stand the heat of summer without wilt
ing. much better than if ice is used.
AS soon as the butter comes, draw
off the buttermilk and wash the butter
in cold water, changing it AS long as
the water looks milky. Press and
squeeze it as dry as possible, either
with the hands or wooden spatula,
salt with the best quality of butter
makers salt, which Id C little cosrser
than table salt, and if the weather is
cool and the butter is to be packed in
layers, pack it Immediately in stone
jars, and it will keep sweet year. If
the weather is warm and the butter has
softened in sailing, set it away till the
uext day, work it over again and pack
or lump it.
Use no ssltpetre or sugar, either n
the butter or the brine for the butter;
it is better with salt only.
l give this as my testimony Oh but
ter.making, and perhaps the sister can
get some hints from this letter that will
be Of use to her, il she prefers to follow
the experience Of some other sister. l
hope she will tell us of her success in
some future number OF Tho Household.
AIunr,>. I Il. IN1 LEausahoia