Omaha daily bee., 1883-08-01
German Method of Preserving
Butter.

oSh tIl"" NASttIou VI TCSCENIuS
Butter.
Correspondence n. Y. Tribune.
In a recent number of the Mich
Zeitung, DIR. Fleischman, GermanG's
highest authority on matters pertaining
to the dairy, discourses on Preserved
butter-not butter preserved by the ad.
dition of some antispeptic, but by its own
quality, secured by extreme care in its
manufacture, and by careful packing in
sealed tin n The phrase has long
been applied in Germany and Dutch sea-
board cities to selected butter Intended
for export or for use on shipboard in
long voyages. 1t is expected that such,
butter, for which Denmark has the
highest reputation, will keep for two
years under any weather, when so
packed.
For canning berries and small fruits,
place the fruit in a preserving kettle, and
then add just enough water to prevent
burning, and boil from five to ten minutes;
then place a wet towel around and under
the jar, then fill the jar with boiling
fruits, and seal Immediately. l do not
use any sugar until 1 open them for the
table. The present year | have filled $50
jars, and have not broken a single one.
Others vary the above methods somewhat.
The main object is to heat the fruit
sutici entity to drive out all the air and all
the germs, then seal Immediately, and
keep in a cool, dark place.
1t has a golden yellow color, much like
that of fully ripened oat straw. When
the fiat side of a knife blade is gently
pressed down on it's surface minute drops
of clear brine should appear, not in the
least milky; and no butter, but only
droplets of the same clear brine, should
adhere to the back side of the fryer when
drawn out; these qualities should be
exhibited when the sample of butter has
stood long enough in a cool room at a
temperature of about 56 Fair. to take
this temperature to the centre of the mass.
The analysis of several samples of the
butter shows that it contains an average
of only 2 per cent of salt, 4 per cent being
usually added to the fresh butter, and hall
of it worked out.
Its remarkable keeping qualities seem
to be due to a large proportion of salt,
nor yet to an unusually small proportion
OF the heterogeneous matters of the milk,
in which matters the decomposition end.
ing in rancidity is supposed to start; il
eeeps so well largely because of the per
fectly untainted condition of this matter
when the butter is first made. If,
through carelessness in the management
of the milk or cream, or untidiness in re,
spect to the utensils of the dairy, the
smallest quantity of tainted heterogeneous
matter is left in The butter, the seed
thus sown may soon spoil the entire
mass.
The difficulty which all lovers of fine
butter living in the country towns Otter
find in supplying their want seems t.
show that carelessness or untidinesl
somewhere is the rule rather than the ex
ception in the home dairy. 1t has beeI
found that this long-keeping butter cal
be made from sour as well as swee
cream. Those who handle it have ais,
observed that summer butter, and espe
cially that made in late summer and earl,
autumn, has the best keeping qualities
Much care in the winter feeding of COW
and in keeping their stalls clean and vel
ventilated is required in order to &c
butter from stall-fed COWS in any season
whether winter or summer, which equal
that from COW that run in pasture.