Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1882-07-27
WORKING BUTTER.

DuCCer or IL ClllS Has Deell WaSneOOuI Willl wa
ter, to get rid of the water remaining and,
second, to thoroughly incorporate the salt with
the butter But in this necessary process it
is indispensable that the texture of the butter
should not be injured and it's tibrous granular
or waxy character changed into sticky,
greasy paste. This, however, is easily done
by bad working, or oVer-wOrking, while on
the other hand, bad working may leave it
streaked, patchy and spotted because the salt
has not been evenly distributed. In working
butter the mechanical operation should con-
sist of pressure only. Any sliding, plastering
movement of the ladle or working implement
upon the butter is to be strictly avoided.
Pressure forces the granular or small masses
of butter into very close contact, tiattens them,
lengthens them, iove-tails them into and be-
tween each other and SO produces the we'll
known tibrOuS texture of tirSt-claSs butter.
No other mechanical operation will produce
this effect and no other will so well force out
the superabundant moisture. | say superb
bundant, because butter will not be Of good
texture and quality if it is worked quite dry
and is made quite devoid of moisture. When
good butter is cut Il few minutes, dewdrops OF
clear liquid should appear on the fresh surface,
and this greatly improves the butter. =
1t is very difficult for Il daryman working
butter by hand to avoid injuring the texture OF
it in the effort to get the salt evenly incorpo-
rated and all the excess or moisture worked
out. The machine workers as generally fail
as the hand workers, because they are not SO
made that an inexperienced person cannot GO
wrong. There is, however, one exception to
this, in machine in which Il child even can
not make mistake and must go in the way he
should go. This is the new Blanchard work
er, which I have been recently experimenting
with This machine only presses the butter
out into fiat, thin sheet, by an ingenious de-
vice without rollers or ladies or anything that
can rub or slide on it. The salt being then
sprinkled on the butter, the sheet is folded OF
doubled up and pressed ; at every folding and
pressing the salt is more and more evenly dis.
tributed and the granular masses OF the butter
as they come from the churn, are pressed into
fbers lying lengthwise so that the peculiar
texture so desired in good butter is produced
necessarily and cannot be avoided. If the
cream was right when it went into the churn
and the churning has been we'll done, then nc
one, however inexperienced in working butter
can possibly avoid working it right with this
worker, while nine out of ten would spoil the
whole with the usual bowl and ladle. When
the butter has been brought to IN even texture
and shade of color, without patches and streaks
in any part of it, the working should cease, al
though there may yet he some considerable
moisture in it.
If the butter has been well washed in clear
cold water free from milk, this moisture will
be clear brine and should be retained i'll the
butter to preserve a good flavor. When good
butter has been well worked the last thing tC
do is to pack it properly. The lump being cut
into moderate-SiZed pieces, is to be pressed
down into the pail closely around the sides sc
that no air spaces are left, for if these spaces
remain in the butter, the surfaces will lost
both color and flavor. A layer OF one or two
inches is enough to pack in at once and the
whole pail will be quite solid. Lastly, a neat
good pail is Indispensable, and the neatest, best
and most convenient know Of or have used
is the small, spruce-wood Welch pail holding
20 pounds.-H. Stewc,t, IN R,udl Ner Yorker
HINTS FOR MILKERs.-Milk only twice {
day unless the cow sheds her milk. Let the
milking be at regular times, and ut interval:
of about twelve hours. Milk thoroughly, a:
any milk left in the udder is likely to thicken
and do injury to the COW as we'll as lessenns
the quantity. Again, remember that the
milk grows richer until the last. Read tht
| following from the pen of DR.. Anderson, OF
Bath, England: ''We filled serveral large
| teacups OF the same size, commencing witt
milk at the beginning of the milking, ant
others at regular intervals, till the last, which
was filed with the strippings or soakings
These were severally weighed, so as to ascer
tain that the quantity of it was the same
and after repeating this experiment., a mum
Der of trials with different cows, the results
were stated as follows The quantity of cream
from the first-drawn cup was in every case
much inferior and smaller than that from the
last cup drawn, and those between giving
less or more as they were nearer to the begin.
ming or end. In the case of some cows the
variation of cream from the first cup 20 the
last was in the proportion of sixteen to one,
and in no case was it less than eight to one.
The difference in quality was much greater
than in quantity. In the first cup the cream
was thin, and in the last cup the cream was
thicker and richer, in color, more so than of
any. The difference in the quality of the
milk that remained after the cream was sepa-
rated was still greater than either in respect
to the quantity and quality Of the cream. The
milk of the first cup was thin and blush, as
if a large proportion were water, while that OF
the last cup was thick consistency and of a
yellow color, more like that of cream than
milk, both in appearance and taste"
1t has been said that a little mess fed to a
COW while milking often has a good effect,
and she meanwhile yields her milk more freely.
AS nearly as possible, observe twelve hours
between milking-a rule of more Importance
than at fist might seem to careless mixer.
The beating of a COW with milking stool, or
kicking with your feet should never he al
lowed.
Corn F0DDER.--Wh the ears have been
gathered, the stalks of sweet corn make the
very best fodder. 1t iSnot only very sweet and
nutritious, but as the ears are gathered before
maturity, the stalks, if cut at once as they
should be, are in the very best condition for
use as fodder. There is some difficulty in
curing the stalks but in several years eXpe-
rience with them in rather large way we
have had no trouble in keeping the fodder in
excellent condition. The great point and need
is to thoroughly dry the stalks out of doors.
They should be first we'll wilted and partly
dried upon the ground, laid down as they are
cut, in small bundles, which when bound af-
terward will make easily handled sheaves.
After twenty-four hours of more exposure the
bundles may be bound with straw band or
OSier stalk, and the SheaveS so made set mp in
stocks, loosely placed so as to admit the air
freely among them. The stock or small stack
should be well bound at the top to exclude
rain and left out of doors until completely
dried and cured. The fodder may then be
safely housed in the barn or under the roof of
an open shed near the barn, where it can be-
reached conveniently for use. Folder so cured
is equal to the best hay, and will be eaten with
avidity and without waste or loss.
OF more than seventeen acres grown last
season and fed to COWS in our dairy the past
winter, there was scarcely Il particle to be
found in the manure every fragment except
ing some few pieces of some of the coarser
butts having been consumed. This, of course,
is due in great measure to the fact that the
fodder was finely cut and wetted, and the
meal given mixed with it, The economy Of