Connecticut western news., 1883-05-09
"Best Way to Make Butter."

There IS no Specldl HOQe or making butter which is better under all circum- stances than every other. What is best for one may not be best for another. The method pursued by an inquiring friend who lowers his milk in deep and narrow vessels into water in his well, with temperature of 5Oo, for thirty-six hours, may be, and probably is, best for him with 8 small dairy, since he makes an article that brings or cents pound above other dairy butter in his neighbor- hood, but such practice could not be followed in a large ~rcreamery with any convenience or profit besides, everybody cannot provide himself with such well.
 The very finest butter is made by set l ting shallow in pure and only moder- ately cool air, yet this method is not best for general use, because it calls for too much room, too much labor, and too much time and expense, to be accepta- ble or profitable for those who have much milk to handle. Though the butter might be very choice, it would be too ex- pensive to compete with butter nearly as good, but made with one-quarter of the labor and expense and ill half the time.
 The Elgin creamery buys the milk of eight hundred to one thousand COWS from large dairies near the city. The best mode in such a case is to set the milk in large vats and cool vigorously with iced water to hurry the separation of tue cam and do it. with the least ex- pense, but in new and sparsely settled localities 1t is better to cream the milk at the farm in small vessels. with only such refregiration as the farm affords, and to send only the cream to the factory.
 Though sudden changes in milk, cream or butter, are not conducive to the highest quality or longest-keeping, yet rapid refregiration as a rule brings the best practical results, because it makes more perfect separation of cream thal slow cooling, and saves time and expense in working, and thus reduces cost.
 For those who relish the peculiarly fresh acid taste of little buttermilk in their new butter, as'aaOashed butter will be preferred while it is new. As soon, however, as the buttermiik which ad- heres to 1t has had time to change which it will do in about forty eight hours in warm weather-its fresh taste disappears and it begins at first to be stale, then strong, and finally rancid and decidedly objectionable If the working is so thorough as to practically remove all of the buttermilk, the increased amount of violence breaks the grain of the butter, and this is about as bad as buttermilk to injure its keeping, so that worked butter is short-lived according to the amount of working done to it, or the quantity of buttermilk left in it.
 Butter which is well-washed in good water, especially when it is gathered in pellets or granules instead of in mass has no taste of huttermilk, and for this reason those who prefer that flavor do not admire it so much as unwashed but ter. Nine out of ten persons, however, prefer pure, distinct and full flavor of butter unadulterated with buttermilk disguised with excessive salt, and this flavor Is only obtained by washing every particle of buttermilk from it and avoid ing the working which must follow when washing is omitted. ed.-PRoFEssoR l.. B. ARNOLD.