The new dominion. [volume] (Morgantown, W. Va.) 1876-1904, 1883-01-20
English Butter Making.

4 visit to the Worcestershire tarni-
house was devoted to viewing the pro-
cess of butter making. Though emphati-
oally not believer in luck" properly
80 called, know enough about cookery
70 admit that there is such thing as a
''llcky hand in pastry, and, as in pas
Try, SO in butter making, cool, light
kand is above all things necessary. The
land OF the operator should be first
plunged into hot water, and then allowed
20 stand in cold water until thoroughly
cooled. The usual practice then IS to
Cub it with salt; but, as this is rather
seyere treatment during the winter
months, it will then be found better to
torub it with buttermilk and -four in
stead. A primary rule in butter max
ingis that everything which the butter
touches must be wet in order to prevent
it sticking, and not less necessary rule
is that every thing should be perfectly
clean. Every utensil must be well
scrubbed, the wooden pals with wood
ash and hot water. 1t is not usual to scrub
the churn inside; but it should be washed
out first with lukewarm water and then
with boiling solution of soda and water
which should be left standing in it for
nbout ten minutes. tits usually said that
quart of cream will make one pound
of butter, but in order to do this the
cream must be thick and good. Those
who look more to the quality than the
quantity of their butter will only skim
the milk twice-that is, every twelve and
twenty four hours. While the cream is
being collected for butter it must be
changed twice week into clean vessels,
End, except in very cold weather, it is
best to scald the first half of the cream,
add a small piece of saltpetre it, keep
1t distinct, and then, when butter day
comes round. to add it to the fresh lot.
Cold water should be left standing in the
nhurn in summer, but in winter
che churn should be scalded with
boiling water and the water allowed to
sta d in it for ten minutes before the
operation OF butter making begins.
When all is ready the cream is put into
The churn with a small quantity of salt
roughly speaking, handful of salt to
about twenty pounds of butter will be
enough (some people add little salt
petre, about one tablespoonful of the
above quantity; then the churning COM
mences, and must be continued till the
butter comes. AS rule in warm
weather the butter may be expected in
about an hour, but in winter it will take
longer; be the time long or short, how
syer, there is nothing for it but to go on
until you are done. Sometimes, by the
rule of contraries, / suppose, the butter
will Ego to Sleep in the churn--that is,
it will be light and frothy, and will re-
fuse to come. This must be counter
tod br,4 H.
slowly, just as you would do if the cream
were heavy, sometimes one way and
sometimes another, until the cream has
returned to IFS duty. Under these cir
cumstances the iudicious introductions
Of sixpence into the churn will occa-
sionally prove useful in giving the cream
something to beat against. When the
9utter has come" Gknow of 10 mora
technical word), water is poured in,
End the butter washed in the churn, and
it is then turned out OF the churn into
the skeel. and the salt worked inoo it
This is usually done by taking first one
third of the butter, then another and
then another, sprinkling the salt over it
and working it lightly and deity
against the bottom of the skeel The
next operation is covering the butter
with water, washing it well for the
second time, and laying it on cloths to
drain. then for few minutes more it is
again worked in the skeel, and it is then
ready to be weighed out and printed.
Those who prepare butter for sale will do
well TO see that their weight is good, as
the butter readily loses weight by the
evaporation of the water; nor can they
- better than follow the example Of
my instructress, who makes a habit az
putting penny piece into the scales
along with each one pound OF butter
London Queen.
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