The state rights democrat. [volume] (Albany, Linn County, Oregon) 1865-1900, 1880-03-19

BbFlCJly cDlnplieu WlbHf bnb tFtd}H vi
not swell, foam, nor become soft. Sixty
to sixty.four degrees regard rs the
right temperature
II is important that tho operator
should understand the condition Of his
cream at every stage as his work pro-
greases, and the right moment TO stop
the cburn. When the contents Of the
churn has settled, the butter grained
and signs Of buttermilk appear, then
pause and add pailfal Of cold brine
(if ice-water, 80 much the betterl, reduc-
ing the temperature TO about 5ss. Pro-
ceed by churning slowly, just enough to
cool aud separate the butter from the
butteFmilk; when this occurs stop the
chnrn again few minutes, the butter
standing on top Of the bnttermilk.
Next draw off the liquid through hair
sieve, or tin dipper with perforated
bottom, so that no butter may be lost.
Again food the butter with cold water.
Chnrn little and draw of, keeping il
cold, so that the butter cannot gather
until washed perfectly clean, and the
butter left as fine as wheat. Then draw
off all the water possible; zee that the
salt il fine and sifted; take ont the bat.
ter with wooden paddle; sat in layers;
press the whole together; allow il TO
starsl an hour, TO take the salt and
harden the grain. The butter is now
in the granulated form. and is nearly
clear from all subjects that cause decay.
When it has stood an hour it should be
worked over in the tray with the rad
die, in similar method 10y which the
mason works his mortar. The butter
now being so fine aud the salt acting
upon the remaining Impurities, the brine
is more milky than the last washing.
Next lay the product upon the butter
worker, press it together, rnll il ont and
work II little.
The result Of this practice is solid,
clean mass, without the grain being
broken-a mass that will stand np aud
cut without Ltieking to the knife, ready
TO lump or pack. Much il said about
the grain Of butter; but very few, wheih-
er dealers, producers or consumers, know
what il is. Lard has no grain; bat take
lump Of butter rightly made, cut in
two, break il Of, aud where it is broken
il will look like broken cast iron.
Herein lies the keeping qualities of but
ter. When gathered in large balls,
washed in large balls. salted and worked
by hand until the buttermilk is ont, il
Is very likely TO have much grain, keep
ing sound and sweet long time.
How often do we hear butter describ-
Ell IA fine and waxy. Butter made a.
have above described, when finished
and turned over with the paddle, will
break of, but by working some time it
woald have a waxy appearance, which |
Wish 20 avoid. The iirineT aud more
solid the article the better.
IL happens once in while that We
have churning so soft in iss character
that spoon is needed 10 handle It.
When this occurs, take il ont of the
churn the hest way you can, sailing il
three times the usual amount. Set it
away in the coldest place you have un-
til the next morning; then work it a
little in the tray, keeping il AZ cold as
possible. Repeat this three or four
mornings and you will find the salt has
done its work and yoG have fairly
good churning.
There are usually few weeks during
each season when butter is 80 plenty in
our small markets that it is almost i'm.
possible 70 sell il at any fair price, when
il may be packed in earthen jars, and
be kept in good condition for family
use. Take the butter in as good condi-
tion rs have described, press it into
the jar con.pactly in layes three inches
in thickness; cut a piece Of cloth of the
size Of the jar, r,wetin strong brine, spread
ingitoverthetirstla layer;repeat theprocess
with each succeeding layer until you
have reached the top or within three.
quarters Of an inch. Now make q
strong brine, to which add three table
spoonfuls Of granulated sugar, one tea
spoonful Of powdered saltpetre; set in 9
cool, dry cellar, keep it covered will
) the brine until wanted, and it will cut
out smoothly. But if butter is to bt
kept for better market, | would recon
| mend putting it up in any sweet pack
age or jar, direct from the churn in th,
granulated form, covering it will
strong brine, and when wanted take il
up and work it over like new butter
d w. II.
Barre Plains, Mass, Feb. ;, 1880.
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