Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1883-04-19
How to Make Good Butter.-vo. 8.
ByF. c. Curtiss, in Western Wis. Farmer.

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can be used with - great saving Of labor
and better results. Ny usage is 20
churn an often as once in three days.
(every day is better;) to keep the cream
as collected as near 81 degrees as can,
and stir the cream well together as Oft
5 en- as new cream is added. This in
sures an even degree of acidity.
Il claim that slight degree of acidity is
G necessary to produce the aromatic flavor
of butter; that too much acidity de-
stroys it. Certain it is that the expert
NJ can detect butter made from cream TAX
d en- from loppered milk, and his opin-
u ion will be expressed In a decreased
price.
Cream should be churned at about
80, deg.-not colder. use the Rectangu-
lar churn, which l consider superior
to churns that have inside paddles to
produce agitation of the cream. Cnurns
OF this class convert ali the cream in
to butter, and when properly used, pro-
duces the butter in granulated form.
at which stage the buttermilk can be
drawn off almost entire, and what re-
mains can be washed out perfectly
with good clear well water. This used
to be point of argument whether
washing, or working the butter
without washing was best. / think 1t is
now conceded by all who have tested
both ways that washing is the most per
feet way, and less labor, at least when
the washing is done while the butter is
in graduated state BY all means
do not mash the butter in the churn be-
fore removing the buttermilk, wash
ing and sailing, some recommend use
ing brine for washing instead OF water.
j. q ii the Country Gentleman, writes
of tiRe sample Of butter at the late
Dairy Fair at Milwaukee:
"As soon rs the butter appears in
the granular state he stops churning,
and adds couple OF gallons of weak
brine, and allows this to stand for half
an hour, OF casionally giving the churn
one turn. This fluid is then drawn off,
pail of clear water put in It's place,
ard after few turns is also removed.
Then brine made of 73 parts of water
and IL parts OF fine salt, is put into the
churn, and the butter is gathered. The
package is then brought up alongside
OF the churD, and the butter pressed
into 1t, damp cloth being brought into
requisition to remove the surplus mois-
ture that appears as the butter is being
made in the package"
Ii any plan can be substituted that
involves less labor than this, and yet
secures such perfect results, it would
be great favor to our butter makers
to be put in possession of the method.
BY this plan there can be no overwork.
ing; no remaining buttermilk; no sur
plus salt, and no breaking down IF the
grain of the butter There is perfect
meeting of the requirements of practi-
cal butter making, and the obviating of
many perplexities that cucumber the
maker Of actually fine butter by tradi-
tional systems.
/ submit my method as being less
leborious, and that ! secure ~ good
results and q saving of time.
/ make about fifteen pounds in one
cEurnipg, and add q good large pint
Zone pound) Of ODondaga F + salt,
which l consider equal to any salt
made. If the butter has been churped
at the right temperature, and washed
as l have indicated, the butter is COM
paratively az loose and free to fall
around in the churn rs so much dry
wheat, and by using little discretion
the salt will fall evenly through it. The
last butter | made | forgot to put the
coloripg required in with the cream.
put about two-thirds the usual guam
THY of coloring in The salt, being care
full to mix it evenly through the salt,
and the result was perfect match in
color to the previous churning. |
worked the butter little more than
usual for the reason that the brine in
tho butter was somewhat colored.
Had the butter been massed before
this colored salt was added, it wouli
have TO stand twelve or more hours,
and then it would have required ex-
cessive working to work out the
streaks.
Our mode is to pack the butter i'm.
mediately from the cburn with very
little working which is done with a
common ladle, on n fat surface
simply enough to make it solid-in
fact, | think | work it more with sort
of pestle in packing in the tub, to in
sure solidity and rs perfect filling of
the tub az possible. This pestle ia
nduo bAOhi % dtlaDS, SoOub NNO duu
one half inches in diameter and two
feet long, square ends, and the bark
shaved of. The expense of this use
FL implement should not be in the way
of general adoption, Though there would
be no objection to a nice turned imple-
ment. l think the plan have given is
equally as good as that given by j. c.
that it is more simple and less labor,
takes less time and does not compro-
mise the quality of the buttermilk for
hog feed or other purposes.
When ] first commenced washing
the butter and sailing in, in granulat-
ed form, / was told it would not do to
pack it at once; it must stand and be
reworked. Upon experimenting diff
ferent ways, found that theireworklng
drove the salt out and produced a COM
paratively dry butter, while when it
was packed without reworking the
amount Of salt have named was suf-
ficient. The butter was moist; just
what the expert desires to see on the