The new dominion. [volume] (Morgantown, W. Va.) 1876-1904, 1883-08-25
Yearilng Butter.

Old butter is sco.ned and rejected of
men. But not because of its age. unless
with age it has gained in strength.
There is no reason why year old butter
should go a-begging, excepting that il
is poor. If it is fact that butter can
not be made now TO keep year in the
very best condition, it is because, as we
sometimes half suspect, the creamery
system has spoiled our old style Of
making good keeping butter. No
American will use any thing for want of
Dragging. And we are Dragging good
deal of late about our butter, which is
SO remarkably fine when it IS week
old. But butter OF the finest flavor a
year old used to be quite common years
ago. We remember in our younger
days u tub of butter which was acoi-
IDENTITY left among the empty tubs, in
the milk house, and was not discovered
until the next year, when it was shipped
with few others to New York, and
sold for three cents pound more than
the new butter. We also remember
sampling dozen or more firkins, just
twenty years ago, made in Ohio, in
what was then known as the Western
Reserve, and which, opened in March,
was nine months old, and that was truly
gilt-edged, both in color, texture, and
flavor. We have never known that lot
surpassed in quality since, and there
was no Jersey in it, nothing but good
native stock.
Now, why should we not have such
butter nowp "Old butter is by.
word, areproach; and is scarcely salable
at less than half the price of new butter
at the present time, and for few years
back; while years ago, June butter was
good from June to June, as old dairy.
men and dealers will well remember
And to have such old butter nothing: is
required but to follow the method which
was then in use This was to make
good butter and pack itwell. But both
of these are easier said than done with.
out specific directions, which we give
for the benefit of those who will still
adhere 70 the old style, and will have
yearlinG butter on hand.
The cows are fed upon good frest
pasture. The butter is well washed
free from the buttermilk, and is sailed
at the rate of one ounce to the pound
1t is set away until next day, when it il
worked over and the brine appears
among the grains of it like dew drops.
as it is squeezed out. No trace of milk
is to be seen in it. 1t is worked until il
is firm and solid and dry. 1t is then
packed in white oak pals or tubs. pre-.
pared as follows: The tub twelve hours
previously is well scalded, and well
rinsed with clean cold water. This
drives the air out of the pores, and
fills these with water 1t is then
well rubbed with salt, filed with
butter. 1t is once more well rinsed
with cold water, then lightly sprinkled
with fine salt, and the butter is packed
in closely, filling every vacancy. As
three or four inches of butter is packed
in, and tightly pressed down, light
sprinkling of fine salt is given to it.,
and more butter is packed in. This is
repeated until the tub is filed within a
quarter of an inch Of the top. 1t is then
covered with piece of fine muslin, first
thoroughly washed and rinsed, and
dipped in brine. This is cut so as to
have border of a quarter Of an inch
over the edge of the pail, and fine salt
is put on it and pressed down level with
the edge, especially close to the edge,
to exclude air. The border is laid over
the edge of the tub, and is clipped
evenly close to the outer edge. The
cover is then put on and pressed down
and fastened. The butter, being dry,
will not shrink; all the acid and the all
in the pores of the wood, having been
taken out by the boiling water, and the
cloth having been washed free from
clay and flour paste put in it for dress.
ing, the butter is not discolored par
ticle, and as air is entirely excluded.
the butter undergoes slow ripenlns
process by which it acquires and keeps
that fine, nutty. aromatic flavor which
distinguishes the best old butter, and il
rarely or never found in the new arti.
Gle. Butter that is good, when packed,
and is packed in this way, will keep
good as when packed, and get little
better favored in the meantime. for
whole year. The Dairy.