The Ottawa free trader. [volume] (Ottawa, Ill.) 1843-1916, 1886-02-13
Model Butter Making.

Among tho English authorities on prac'
tical 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.s on strict
cleanliness in eve, y detail, remarking that
neither tirst-clasS quality nor long keen.
ing article can be obtained unless this rule
be rigidly adhered to. She attributes, in
large measure, the lack Of keeping qualities
in English butter to the failure Of thorough
cleanliness All buttermilk utensils, after
use, should have three washings; first, well
rinsed with cold water; secon1, thoroughly
scalded with boiling water. third. washed
again with cold water. These washings are
necessary from the fact that small quantities.
of acid from tho buttermilS become lodged
in the minute depressions of the utensils
A very small quantity Of acid might set up
fermentation in a large quantity OF milk or
cream All ths other utensils should first
be scalded and then thorou bly, washed with
cold water. II this were done Immediately
after use, and the utensils remained unused
for some time then this washing should be
repeated just before use in fur,her en-
forcing her methods OF cleanliness SD urged
that the human hanl should not touch the
butter in any of the stages Of manufacture.
There was always q minute respiration ex-
uding from the cleanest hands, which in
juriously affected the butter. Wooden
utensils now being procurable, there was now
no excuse for using the hands The churnlng
should be commenced slowly, and the churn
should be well ventilated. II there were not
ample means for the air to escape. the but
tering process would be hndered, il not
prevented. 1hs cream should be put into
the churn, as q rule at from 81 deg to
So deg, and a thermometer should be
used. If the cream did not show this tenn
perature, she filed tin cylinder with hot
or cold water and stirred it in the cream
until the desired temperature was obtained
She repudiate1 the use of salt but as this
drug was required to please some peoples
ia ties, she usei brine in preference to dry
salt, made by mixing one pound OF fine salt
with n gallon Of water, adding this liquid to
the butter before removal from the churn
just after thoroughly washing the granular
butter with cold water.
Referring to the Normandy or unsalted
bu ter she said it had driven the very finest
English butter out Of the English markets
owing to its good kee ping qualities, it being
as pure and fresh from the dealers as from
the churn.
She stopped churning when the butter
globules were about the size of pins head
She then drained off all the buttermik from
q tap in the churn. allowing it to run
through fine muslin in order TO catch thS
escaping particles of butter, which she put
back into the churn. She drained out every
possible drop of buttermilk before begin
ming to wash with cold water. She washed
four times in cold water, and even a
fifth time if the water did not run from the
butter In a perfectly clear state. The bat
ter should be thus washed Immediately af er
buttermik is drawn. The different wash
ings should neither he hurried nor delayed
The temperature of the water should be
about the same as the churning temperature.
She worked the butter as little as possible
i'll order to prevent it from becoming greay.
During ami after working, the utter should
be gra dually reduced to the temperature at
which it should afterwards be kept, say
about 45 dogs when it became quite firm