Catoctin clarion. [volume] (Mechanicstown, Md.) 1871-1940, 1882-09-07

House and Farm.
pyov Fine Butter is Made.

W
The process of making butter Is al
important one, for the best butter may
be spoiled and poor butter may be lm'
proved in the working. When the
butter is churned it is taken from the
churn and placed on smooth maple
birch or chestnut table or other but
ter worker, or put into a bowl. II the
churn will admit of it, the buttermllh
may be drawn off, and clear, cold wa
ter poured into it, and the butter wash
ed in that way IN separate waters un-
til it runs off quite clear, and the but
ter is quite free from milk. This IL
indispensable if the butter is expected
to keep we'll. 1t is then salted at the
rate OF one ounce to the pound OF but
ter. The butter is pressed out with
the ladle, and never to be worked by
the hands under any circumstances,
and the salt is spread over it; it is then
doubled and pressed out again and
cut and gashed with the ladle. but
never rubbed or plastered, but only
squeezed and pressed, until the salt
is pretty evenly mixed, it is then put
away III cool place for "a hours or
less, as may be convenient. 1t Will
then appear streaky and patchy, and
IS worked over in the same way as be-
fore unit! it becomes free from tins
streaklness, and even IN color. by the
thorough mixture Of the salt. This IS
done by squeezing it with the ladie, a
small |rece at a time, and pressing 1t
out into a flat sheet, so as to get all
the salt and moisture IN it evenly
through the mass, The color is then
alike all over, No more working is
then required. The first working re-
uuires about 10 minutes tor 20 or 20
rounds the second about Is minutes
1t should then break with a coulse.
uneven fracture, much like that of a
piece of beeswax, aud should appear
when cut Of a granular texture and
quite free from greatness, and fine
drops of clear brine should follow the
knife as it is cut. 1t is not well to
try to get all the moisture out OF the
butter, as this improves It's texture
and flavor. If the cream has been
we'll kept ard the butter we'll made
and churued this should have a very
sseet and fragrant scent, quite free
from acidty and pungency. 1T Is a
peculiar scent, and belongs only tothe
best butter and when tins odor is alb
sent, the right tlavor is wanting. be-
cause the scent and the flavor AS well.
are all attributes of pure fresh butter
The butter should be packed as soon
as 1t is worked the last time; no but
ter needs third workings the pack
age should be quite free from all diss
greeable scent or impuilty; white oak
spruce, or white ash are the best ma
terials for the tubs or pals. White
oak has an agreeable scent when fresh,
and stands first for butter packages
The packages should be first scalded
then rinsod IN cold water, then rubbed
with little salt, then rinsed with a
little water, Just enough to wash oft
the salt, but not to :reshen the wood
and the butter is packed in the damp
pail at once, being pressed down solid
10 that no air holes are left. The
pail is filed com. letely full, and may
be covered with a piece of muslin Dip
ped in brine, OF with parafine paper.
and closed up at once tightly and put
away in a cool place or sold, which Is
!. the best plan.