The Manchester journal. [volume] (Manchester, Vt.) 1861-current, 1881-02-03
Making Gilt-Edeed Butter.

The common dairyman can, and often
does, offer as fine quality OF butter to the
market as tho rich producer, the profit OF
which is more than that realized by the
latter when clear OF expenses. Cleanliness
costs little, and this is necessary in the
making OF fine or gilt-edged butter. There
is vast difference in the animals that pro-
duce the milk, some being preferable to
others; but have yet to see the Jersey
COW that is q poor butter-maker. There
may be deficiency in quantity, but the
quality is best. Jersey butter should be
consumbed while fresh, being then super
Tor to any other. For packing and keep
ing, butter from the common or native
COW claims the advantage. The butter
globules in the milk are much frmer in
the Jersey product, and more solid in tex.
tnre; consequently the butter is harder and
does not 80 readily receive and retain the
salt in the manufacture; hence it loses
sweetness and favor with time.
The Jersey COW produces that peculiarly
fine nutty favored butter SO much sought
for and desired. It's odor may be smelled
and tasted in the milk when first drawn
from the udder. This odor is easily affect
ed by surroundings 1t should be retain
ed in its purity, for when once lost it can
never be obtained again. The salt usod
for this butter should be clean, fine and
smooth, free from humps or any foreign
substance, that il may dissolve quickly and
mingle with the grains Of butter. All
butter should be granular land is II not
melted, and these grains should be pre-
served as entire as possible rntil the pro-
duct is ready for the table. Butter is in.
iured greatly by standing exposed in the
air for the salt 70 dissolve, and after going
through the process Of two or three work
ing before It is termsd finished, by whie' !,
time the Jersey product would be entirely
ruined. There is little knowle' .ge nee.
essary in making glt-edged buf.er. PEG.
pie are apt to work it too mue.,. salt it toe
much, and allow il to stand exposed toe
much. The business nv st lie attended "a
at the right time, or suffer in consequence.
Gilt-edged butter is salted. worked from
the churn and put away In alright pack
ages, or made mp in prints. Fancy prices
can never be obtained in the public mar
kets, but arc bsrgsincd for privately, eth
er at hotels. restaurant. companies or
private individuals. Ii docs not pass
through the hands o, middlcman. II
goes from the dairy Immediately 10 con
sumption The nsno OF Jersey in too fire.
quently eoufoundcd with Attorney, which
latter name has become 40 popular that
we zee il attached 10 tbs cans Of the com
mon milkman, and few weeks ago OBJ
served a package Of condensed milk label
ed pure Aldornoy Milk and ] could
wager that never drop had ever entered
the factory. SO long as the publieis will
ing 10 cater TO the deceit, TINS name viii
be beneficial 10 sellers Jersey butter cam
not be made from The common COW Tbs
proper texture and color cannot be given
to it; neither can the quantity lie obtained
Fresh butter has become the rnbo tho rear
round. aL.s gilt-edged butter mus. be made
from the pnrebrs and high grade am
mails that come from the Channel Islands.
&C u. ~, Country Gentleman.