Southern standard. (McMinnville, Tenn.) 1879-current, 1883-12-01
NO. z


fully handled and packed in clean
wooden frkins, and if properly done
will keep sweet and nice long time.
Thus packed, all the butter made in
warm weather or during the summer
months can be shipped in the fall or
during the winter, and will command
in the Southern markets or in Rich
mond, Va, from thirty.fve TO forty
cents pound.
Recently l had an extended inter.
view with Maj. E. Potter, of Ohio,
who has large creamery of his own,
and who manufactures vast quantities
of butter for the New York market.
At my request he furnished the follow
ing suggestions and directions on the
subject of making and preserving New
York creamery butter
First provide yourself with Tin cans
10 inches deep and 7 inches across the
top. Set this can in tank of water
made to hold as many cans as you may
need for your dairy. Allow the water
to come within II inches of the top of
your can and keep the water at or near
u temperature of $50 as possible. Let
the can remain open at the top until
the animal heat has left the milk. Then
close the can alright for "a hours.
Then dip off the cream with a small
funnel shaped dipper. The dividing
line between milk and cream can easily
he seen, and the cream must be re-
moved while both are sweet. Set your
cream in can in the same tank of wa.
ter that contains your milk, adding to
your cream until an acid shows itself,
but under no circumstances allow your
cream to sour.
| Now see that your cburn is sweet by
scalding with hot water, and put your
cream in at a temperature of Be. Now
let your churn revolve at slow rate
of speed until your butter shows itself
and forms in grains the size of wheat;
then draw off the buttermilk without
disturbing the butter. Now make
strong brine of cold water and turn on
to your butter until your butter is
Aoated in the brine, and do not revolve
the churn for thirty minutes. Then
carefully draw off the brine without
disturbing the butter, after which turn
on pure cold water until the butter
floats freely. Then give your churn a
few revolutions and the butter will be
gathered. You can now let it stand in
the water one hour or more if you like,
, and the butter is ready to salt. Use
one ounce of salt to the pound OF but.
ter. Do not work the butter after the
salt is we'll worked in. Should you
: work it, you will break the grain of
the butter and will remove the brine,
which must be retained in the butter.
The butter before packing should
; stand "a hours. If your tub is of
wood let it stand with strong brine for
: "a hours. Then leave one quart of
brine in the tub and commence pack
ing the butter. Fill to within one and
a half inches of the top. Turn off the
brine, cut a thin piece of muslin to fit
the tub. Wet it before putting it on
the top. Then cover the vacancy with
fine salt. Seal it up air tight, and the
: butter will keep in cool place for
many years.
The best churn for this is made by
r. w. Fenner, South Stockton street,
New York. The churns are six sided
> and revolve. They have no Autter in.
: side and range in price from Sc to $45.
t E. POTTER"
Let me add that butter making is
. really science, and, therefore, no
D novice is fit to make butter for our
markets. BY following the suggestions
= Of Maj. Potter, SO clearly stated, our
t farmers wives willfind but little trouble
f in producing class of butter that will
: go off to advantage in any of our mar.
!, kets. Cut out the article and preserve
/. it.