Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1886-02-19
Model Bnttcr Making.

Among the English authorities on prac.
teal butter making, Miss Smithard has dis
inguished herself She explains her methods
in the show yards and delivers lectures on
the subject Above all she insis on strict
cleanliness in every detail remarlting that
neither a frst-c!ass quality nor loHg-keep.
ing article Gu be obtained un,rss this rule
be rgidly adhered TO. She attributes, in n
large measure. the lack of keeping qualities
in English but er to the failure of thorough
cleanliness All Lu termk utensils, after
u-e, should have three wnShrg,; fret, we'll
rnSed with cold water; secon |, Thoroughly
scallel with, boiling water third, washed
again with cold water These washings are
necessary from the fact that small quantities
of acid from the buttermlS lecom9 lodged
in the minute depres,ions of the utensils.
A very small quantity of acid might set up
fermentation IN a large quantity OF milk or
cream All III, other utensils should first
be scalded and then thorou hly washed with
cold water. If this were done Immediately
after us, and the utensils rcmlincl unused
for some time then his washing should he
repeated just before use In further en-
forcing her IN ,thols of cleanliness sh urged
that the human nan SHOULD not touch the
butter in any of the stages of nannf1cture,
There was always a minute lerSpiration OK
udng from the cleanest hauis, which in
juriou-ly affected the butter Wooden
utensils now being procurable, there was now
no excuse for using the hands The churning
should be commenced slowly, and the churn
should be well ventilated If there We're not
ample means for the air to escape, he but
tering process would be hinderel, if not
prevented. The cream should he put into
the churn, as a rule, at from IS deg. to
SO deg, aud a thermometer s!oud be
used # thu cream did not show th.s tenn
perature, she fed tin cylinder vi il L)'
or cold w9t'.' and stirred it in TN "rcar1
until the desired temperature was obtai..ed
She rcpu Int h. Use of alt, but as this
drug was required - please some peoples
Ia ties, she use brine in preference to dry
salt, nude by mix.ns one pound of fine salt
with gallon of water, adding this liquid to
the butter before remova. from the churn,
just after thoroughly shug the granular
butter with cold water
Referring to the Normandy or unsaltei
hu ter she said it had driven the very finest
English butter out of the English markets
OWING to its good keeping Qualities, it being
as pure and fresh from The dealers as from
the churn
She stopped churning when tAe but n
globules we're about the siz. OF 4 an, head.
She then drained off all the bCttermi from
tap in thu "hurn allowing 1t to run
through tine mus in in order to catch the
escaping particle, o. cutter, which she put
back into the churn. She drained out every
possible drop of but'ermilk before begin
niu5 to wash with cold water. $ re washed
/ four times in cold water. and even a
fifth tmr if the water did not run from the
butter in "A Perfectly clear state The bu.-
ter should he ihuS washed immndi ptely after
buttermilk is drawn. 7 he Diff ,ren, wash
ngs should neither tie hurried nor delayed.
The temperature of the water should be
about the same as the churnng temperature
She worked the butter a, little as possible
i'll order to prevent it from becoming greasy
During an after working, the utter should
be era Gually reduced to the temperature a
which it should afterwards be kept, say
about II degS when it became q lite firm.