Shenandoah herald. [volume] (Woodstock, Va.) 1865-1974, 1880-05-19

process, and success in the bust
ness depends on the result Of this
operation, which is always success
tul in producing a good product
provided the oil has been properly
made,) where the following is close
ly adhered to:
The oil, now at the proper tenn
perature, (700 F.) is removed to the
churning room. One hundred
pounds of the oil are introduced into
the churn at time, with from 10
to 20 lbs, of sour milk Gust turned)
About 3 or 2 ID ounces of an
MOTTO, to which has been added
from 1-2 to ga of an ounce Of
bicarbonate of soda, may now be
added, and the whole agltated for
about ten or fifteen m inutes, until
milk, coloring matter and oil are
thoroughly mixed together, when
the whole mixture is withdrawn
from the churn, through a hole at
one end, and allowed to fall in a
tube containing powdered ice. AS
the oil flows on the ice it must be
kept in constant motion until the
tnb is filled with solidifed oil,
when another tub is put in its
place. The grain is by this SIM
pie process completely renOUed*
The solicited oil, which has slight
orange color, is left for about two
hours in contact with the ice in the
tubs, when it is dumbled up. SO
that the ice may melt and leave the
sol dlfed oil, which is then crumbled
up fine by hand, and about thirty
pounds of it at a time introduced
into churns. with about twenty to
twenty-five pounds of sour milk
(which may be previously churned')
and the whole is agitated for about
fifteen minutes. while the solldlhed
oil takes up a certain percentage OF
the milk, as also the flavor and
odor, (which by the ice washed out
Of the oil from the first churning,)
and pure butter is produced. (This
last operation seems very simple.
but simple things are not always
thought OF. The problem was;
how TO introduce INTO the sOlidlhed
oil, free from grain, the true flavor
and odor of butter, without injur-
ING tile texture. and without intro
dacing anything foreign to the best
OF butter. | only arrived at the
above process after a long series OF
experiments } his is low remoy-
ed from the churn to the working
table, where, alter standing and
draining for while, Is sailed, to the
extent Of ga to l or, of salt to the
pound of butter. After proper
working and standing for a sui
ficicnt length Of time, it is packed
into iirkins and is ready for sale
The butter thus produced contains
nothing foreign to the very best Of
batter, and this has been the OBJ
icct TO which | have devoted SO
much attention.
Artificial butter when properly
prepared according to the above pro-
cess is equal to what is called very
good butter. The percentage Of
butyrin it contains is less than
natural, being derived from the
milk, but is quite sufficient to give
to it, odor, flavor and taste of butter,
but not sufficient when decomposed
into butyric acid, to give the pro
duct a rancid taste and odor; it is
for this reason that the artificial
product keeps sweet longer than the
natural one.
| can not close this article with
out calling to mind the fac, that ii
the necessary principles in the
manufacture of butter from cream
are overlooked, poor product will
be obtained; Just the same reason
applies to the manufacture OF the
artificial product but, on the con-
trary, if the principles are strictly
adhered to, a good product in both
cases may always be prepared