Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1881-08-06
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tute there was read remarkably good and
practical paper by Mrs. May A. Harrison,
OF Springfield, IN respect tc which the Re
publican of that city says (" Mrs. Edward
Harrisons paper on hutter-makiDg, printed
in full in to-day's Republican, as it was de-
livered before the Farmers Institute, will
prove of great interest and instructiveness
to all who read it. It is one of the most
admirable and complete papers we have
ever read, and coming from . lady who is
herself one Of the best Of hutter-maa ers,
as we have good reason to know, it will be
all the more valuable for that reason.
Mrs. Harrison's essay covers all the more
essential points of her subject, in an in
structive and interesting manner. After
describing the various substances offered IN
the market as butter, and adverting to the
commercial Importance of the dairy inter-
est in this country-about equal to that of
the wheat crop, according to one authority,
and fifty million dollars more according to
another, one-eeventh more than the hay
crop, one-third more than the cotton, and
only one. fifth less than the c0rn-Mrs. ii.
proceeds Now, how TO make good but.
ter. It is a very simple affair. will first
state the method OF lady who sells to the
Cincinnati market and makes what is called
GILT EDGED BUTTER.
Ia summer she sets the milk in deep cans
in cold water has an old. fashioned spring
house, believe; in winter sets in same
cans in kitchen, milk cooled and then
covered closely. When the cream is
slightly beginning to come che churns ; has
the temperature IS in the summer and Ga
in winter. If the cream is too cold it is
Warmed by setting in water, stirring con-
tinually until the right temperature is
reached churn with slow, steady motion,
until the butter comes, rinse down, take
out of the churn, wash In brine, then in
cold water, salt one ounce to the pound,
work the salt in and set away from three
to six hours, work it again to get all the
milk out, then pack into tubs or make into
rolls as the case may be, and it is ready
for market. One word about the salt, as
most salt is impure. When good dairy
salt cannot be procured, common barrel
salt, if white and clean, makes excellent
butter; use the rolling. pin to pulverize if
need be- The lady adds: This does
not sound like the process given by big
dairymen who have all the conveniences
they want, but perhaps there may be some,
whom you will address, who have to work
in more humble sphere and use the COM
mon appliances within their reach With
the machinery used in creameries we have
nothing to do, we on farms have very gen.
orally simple machinery for making butter.
My own method is much the same. During
the past seven years | have made butter
for my own family use, and some for sale,
| milking several cows, during the last two
years, however, but one COW. First there
must be
THE MOST EXQUISITE CLEANLINESS.
Our agricultural papers sometimes talk
learnedly about the cowy oder of milk and
the necessity of airing, etc. The cowy
odor comes simply from the outside Of the
cows Gdder, not from the inside. Have
| the udder clean, the loose hair and dirt
brushed from the side Of the COW, clean
hands, and clean, well-scalded tin-pail,
and there will be no cowy odor on your
milk. In our butter dairy we have had
only the simplest methods for keeping
milk setting it in a cellar in the summer
! in the fail and spring, when the weather is
not warm, on table in back porch
sometimes On a box in a cool, shady place
out of door. In winter it is kept in my
! kitchen, in all cases being first cooled and
/ luGn SOFCaC0 uSC VII OuChSto
! holding six quarts, and also tin pans If
had nice, cool milk room and shelves to
set the milk upon | would use pans The
buckets / get for the convenience of cover
| ing closely. If | had house with water
flowing through I would use stone crooks,
without crack or flow in the glazing. The
milk is let stand not longer than twenty
| four hours in summer and thirty six IN
! - I i L. 4
in the cream jar or bucket, it is thoroughly
stirred, and, If possible, let stand twelve
hours before churning, after the last is
added, so that it will all be of an equal
ripeness. The very best time to churn
cream is when it is barely thick-not what
we call solid clabber, but like thin Jelly.
/ strain and skim the milk myself, allow
ing no one else to do it; my daughter at.
tends to tempering the cream, churning and
PREPARING THE BUTTER.
Sometimes my fourteen-year- daugh.
ter attends to all the churning process, and
is very sure she knows all about it, and
can make as good butter as anyone. To
churn rapidly is very grave sin in the
| eyes of our butter makers about forty or
| fifty strokes to the minute being the limit.
AS coon as the butter graduates and sepa.
rates from the milk it is rinsed down and
| taken from the churn. Ii it is churned
too long the grain is broken and the quality
of the butter injured. And this is one of
the incest points in butter making New
milk is full of minute globules of butter,
each contained In sack or covering.
These rise TO the surface as the act of
churning breaks this covering and unites
these minute globules together. When
the pellets in the churn are the size of
wheat grains, if yon can do so, draw off
the buttermiik, and rinse with pure cold
water, but if, as we do, you use the time
honored dash churn. lift the butter out
carefully into your bowl rinse with cold
water; work lightly and salt, one ounce to
the pound work again and set away to
cool. Too much working ruins butter,
makes it greasy, especially if it comes
| from the churn little too soft. Our hut
ter ia usually set away "a hours, then
worked with wooden paddle in summer
and in winter with butter worker,
very simple continuance that any farmer
could make. 1t is OF hard wood, is in
clined, to drain off the buttermilk, andthe
butter is pressed by lever. l think
it impossible to work large churning
EVERY GOOD BUTTER-MAKER
Knows better than to touch butter with
her hands l have seen it done, however
The warmth of the hands destroys the
grain, and the keeping qualities are spoiled.
consider 3 butter.worker necessity.
Many butter-makers have peculiar ways of
making the butter come from their hands
in an attractive shape, and which must be
seen to be appreciated. 1t takes no more
skill TO make solid, golden butter, with
grain and aroma indescribable, than it does
to make grease; but it must be skill rightly
applied I; and, farmers of this institute, If
your wives do not take pride in the pro.
duce of the dairy; If they do not consider
butter making fine art, you had better
sell your cows and raise potatoes or some
thing else on your grass lands. Vessels
used in milk or butter dairy can only be
kept clean and sweet by free use of hot
water and soap, followed by a thorough