Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1880-11-05
Mashin9ton Standard.
Bu ,ter.Making.

To have COOL butter one mus!
have good cows to begin with. Eth
er part or full. blooded Jerseys would
be my choice, and they shoni bo
fed from hill pastures in Sum- y. il
possible. as butter made froi" ~,
wet land is not so rich and ye.lo"
No grain should be gisen but corn.
meal or a mixture of corn-meal and
shorts or bran, and potatoes 10 veg.
etables. No cotton seed meal or
distillery refuse, and no cabbage OF
turnips, if you value your reputa-
ton as u butter maker.
Strain the milk as soon - { is
MIXED into tin pans, fill has full
and put in a cool room. a n'rth
room with two good windows, which
can be opened at night ana COO 'nd
blinded through the day will \ -
milk, even when the weather is quite
hot. An excellent plan and one that
is not much trouble, If you have "A
we'll or spring of cold water, is to
hang the pals of milk in trough OF
water for twenty minutes before set
ting in pans, as the heat is thus re-
moved and the milk keeps longer,
and You save a great amount OF heat
in your milk-room.
OF course it is needless to say that
the pans and pals should be kept
scrupulously clean and sweet, first
rinsing them in cold water, then
washing in hot soap suds, scalding
well and dryifg in the sun, if pos
sible. They should be used for no
other purpose.
The room, also, must be kept
clean, and every drop of milk spilled
on the floor shelves must be wiped
up immediately. If a cellar is used
have it separated from the main
cellar where pork and vegetables
have their home, by buck or stone
partition, and the floor cemented.
Have it well whitewashed early in
Spring, and If wooden shelves or
racks nre used, they should he
movable ones that can be we'll washed
aud dried out of doors before using.
''''s cellar should be sacred to milk
ALA 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 window to the
north if possible, which you should
leave open on cool nights, as recon-
mended for tho milk-room.
Be sure and skim before the milk
sours, keep the cream in stone or
earthen jars, add handful OF salt
and stir little every day. The
cream shonld be, at least a part of
it, sour. before churning, as wholly
sweet cream makes very insipid but
ter. ! suppose the sisters have each
their churn to recommend as lit
tie better than anything else in that.
line. Ny fasorite is the zinc-lined
having space between the
lining and the outside to be filled
with cold water in Summer and hot
water in Winter, till the cream is
about sixty degrees, which is indi-
Gated by thermometer on the end
OF the churn.
BY setting the Jars of cream in cold
water the night before charming, and
using cold water 10 the manner des-
cribed, 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 with
out whiting, much better than if ice
il used.
As soon as the butter comes, draw
OF the buttermilk. Wash the butter
in cold water, press and squeeze it
rs dryNas possible, salt with the best
quality Of butter salt, which is q
little coarses 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
IL warm and the butter has softened
IN sailing, set it away till the next
day, work it over again, and pack or
lump it. Use no saltpeter or sugar,
either in the butter or the brine: it
is better with salt only.
! give this as my testimony on but
ter making, and perhaps the sister
can get some hints from this letter
that will be Of use to her; if she pre-
fers to follow the experience Of some
other sister, / hope she will tell us
OF her success in some future number
Of The Household.
MERTON LYNDE.
THE boundless contiguity of cheek