The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1886-01-27
How to Make Good Butter.

Miss Nina Holmes. Of Owatonna,
Minn.. received the prize at the Red
Wing convention for her essay on ''But-
tcrmaking" The synopsis presented is
on the good, old-fashioncd way that pro-
duccs butter that will keep Il year. The
essayist said the way to have good, tooth
some butter is to have good pasture for
COWS in summer and plenty of good hay,
good feed, and pure water in winter.
Give them straw for bedding and make
them as comfortable as possible. Have
the milking done in a clean manner.
Don't let the milkcrs dip their hands in
the milk pail and wash off the cows bag
with milk, but rub it off with cloth in
dry weather, and wash it off with water
in wet and muddy weather. See that
the milking utensils and cans arc careful
ly washed, scaldcd, and aired before
using. Strain the milk as soon as drawn
from the COW; the less it is agitated the
better the cream will rise. Strain into
cans and cool down with water to fifty
or tifty-fve degrees. The water in the
tank should be changed once day, and
oftencr if the mornings and evenings
milk is set in the same tank. Let it
stand twcnty-four hours before skim
ming, and if convenient thirty-siX is
better. Skim the cream off instead Of
draining off the milk at the bottom of
the can.
In winter, the day before churning,
warm the cream up to seventy de-
grees by setting pail of
cream in warm water and stirring un-
til it is the required heat. Then it will
cool down to sixty-two degrees by the
next morning. Stir the cream often
while cooling and souring. Cream will
make the most and best favored butter
when, after warming it. letting it stand
until slightly sour. In summer commence
churning at tifty-cight degrees. When
you churn, pour the cream into the churn
through strainer made of perforated
tin; then if there is any sour milk that is
not mixed with the cream it will not be
in Jumps in the churn. Commence churn-
ing slowly at first, until the air is all ex-
PEELED; then churn faster, say about fifty
revolutions minute.
When the first signs of granulation ap-
pear, pour into the churn one or two pail
fuls of water, at about fifty-ive degrees,
according to the size of the churning :;
then churn it until the butter is the size
of wheat kernels. Draw off the butter
milk and pour in water enough to wash
it good, the temperature being about
fifty-tivc degrees. Draw this off and wash
it in weak 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, as
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 but
ter a little alta time, and stir witha small
paddle until thoroughly mixed. Then
press gently with the lever. Work it as
little as possible, never giving it draw
ing or rubbing motion, but just enough
to work it dry and free from strcaks.
Pack in tub little at time, begin
ming in the middle with each layer and
pressing toward the sides. Never smooth
it off, as it gives it greasy appearance.
Put on the cloth. cut it around the edge
of the tub with II sharp knife pour on !,
little water, and Slft Oh some salt. This
will form paste that will help to cX-
cludc the air. Fastcn on the cover with
strips of tin, nail the tin on the cover,
then bend the tin over the nail, and bring
it down on the side Of the tub and nail
again. II you are not ready to ship the
butter put the tub in Il cold, dark place,
never in Il damp cellar, as it soon spoils
the flavor of the butter The flavor is
improved by airing the cream while sour
inc, also bv feed. | used to think if IL
COW had enough 10 cat, no matter if it
was wild hay. there could be no differ
rrce IN .lr Luttcr: bNt by cXperimcMt-