Morris tribune. [volume] (Morris, Minn.) 1880-2000, 1885-12-23

and by morning it has soured enough
to churn. In winter the day before
churnlng, warm the creamlup to ~
degrees 10y setting Il pail of cream In
warm water and stirring thoroughly
until it is the required heat. Then 1t
will cool down to 81 degrees by the
next morning. Stir the cream often
while cooling and souring. My expert
ence is it will make the most ana
best favored butter when after warm
ing it let it stand until slightly sour.
In summer commence churnlng at %
degrees. When you churn, pour the
cream into the churn through
strainer made ofperforated tin; then
if there is any sour milk that is not
mixed with the cream it will not be
in Jumps in the churn. Use butter
color to keep the color the same
all the year round. Commence churh-
ing slowly at first nutil the air is all
expelled, then churn faster, about
fifty revolutions minute. When the
first signs of granulation appear, pour
into the churn one or two pailfuls OF
water, about 45 degrees, according 10
the size of the churning; then churn
it until the butter is the size OF wheat
kernels. l find when the butter IS
churned about this size it is tirmer
than when the buttermilk is drawn OIL
sooner; then it is spongy while work
ing over. Draw off the buttermilk ana
pour in water enough to wash it good,
the temperature about SO degrees.
Draw this of ana wash it in
brine. Let it drain dry; then take
the granulated butter out of the
churn, weigh it and put it on the
butter-worker. Do not let the butter
stand in the water or brine any length
of time, us it makes it salvy to WORK
or salt. Weigh out the salt, an ounce
to the pound; use the best English
salt, and sift on the butter little at a
time, and stir with great paddle I'M
til thoroughly mixed. Then press
gently with the lever; this makes IL
better to handle than when so tine.
Put it in tubs and let it stand twenty
four hours, in summer, and III winter
when it is churned in the morning
work over the same day, as it will he
too hard and spoil the grain OF the
butter if lelt until morn
ing. Work it as little as possible
never giving it drawing or rubbing
motion, just enough to work it dry
and from streaks. But the streaks
won't trouble much if the salt is
sifted on evenly. Pack in tub a little
at time, by beginning i'll the mid
die with each layer and pressing to-
ward the sides; then you will avoid
leaving the air in the tub. After the
tub is full make it even by drawing "a
Iadle across the top. Never smooth
it off, as it gives it Il greasy appearance
Put Oh the cloth. Use cloth that is
starched, as one that is not is fuzzy
after being wet. Cut it around the
edge of the tub with sharp knife,
pour on a little water and sitt on some
salt; this will form q paste that will
help to exclude the air. Fasten On
the cover with strips of tin on the
cover, then bend the tin over the nail
and bring if down on the side of the
tub and nail again. If you are not
ready to ship the butter put the tub
In cool dark place, never in damp
cellar, as it soon spoils the flavor Of
the butter. The flavor of butter is
improved by airing the cream while
souring, also by feed. fused to think
if cow had enough to eat, no mat
ter If it was wild hay, there could be
no difference in the butter; but by
experimenting, cornstalks and pump
kins make the best favored and finest
butter, next is clover hay, and for
feed cornmeal, ground oats and bran
mixed together