Weekly commercial herald. (Vicksburg, Miss.) 1884-18??, 1886-02-19

Among the English authorities on rraG
teal butter making, Miss Hmithafd hes dis
itnguished herself. She explains her methods
IN the show yards aud delivers lectures on
the subject Above all she insiss on strict
cleanliness in every detail remarking that
neither a drst-class quality nor q long-keep-
ing article can be obtained unless this ruie
be rigidly adhered 10. She attributes, ID Q
large measure, the lack Of keeping qualities
in English butter to the failure Of thorough
cleanliness All butterrnilk utensils, after
use, should have three washings; first well
rinsed with cold water; second, thoroughly
scalded with boiling water; third, washed
again with cold water. These washings are
necessary from the fact that small quantities
OF acid from the buttermilE ecome lodged
in the minute depressions the utensils
A very small quantity of acld might set up
fermentation in a large quantity OF milk or
cream, All Tho other utensils should first
be scalded and then thoroughly washed with
cold water. If this were done Immediately
after use, and tho utensils remained unused
for some time, then this washing should be
repeated just before use. In further en-
forcing / n methods Of cleanliness, she urged
that the human hanl should not touch the
butter in any of the stages Of manufacture.
There was always q minute respiration K
uding from the ~cleanest hands, which in
~juriously affected the butter. Wooden
utensils now being p%rocurable, there was now
no excuse for using the hands. The churning
should be commenced slowly, and the churn
should be well ventilated. If there were not
ample means for the air to escape, the but
tering process would be hindered, If not
prevented. The cream should be put into
the churn, as @ rule, at from 5S deg, to
50 deg. and a thermometer should be
used. II the cream did no show this tenn
perature, she filed a tin cylinder with hot
or cold water and stirred it in the cream
until the desired temperature was obtained.
She repuiiatei the use Of salt but as this
drug was required to please some peoples
ta,teS, she use brine in preference to dry
salt, made by mixing one pound of fine salt
with a gallon Of water, adding this liquid 10
the butter before removal from the churli.
just after thoroughly washing the granular
butter with cold water.
Referring to the Normandy or unsalsed
butter. 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 the tutter
globules were about the size Of a pins head.
She then drained Off all the buttermilk from
q tap in the churn, allowing it to run
through fine muslin in order to catch the
escaping particles OF butter, which she put
back into the churn. She drained out every
possible drop of buttermilR 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 but
ter should be thus washed immediately after
buttermil1 is drawn. The different wash
ings should neither be hurried nor delayed.
The temperature Of the water should bo
about the same as the churning temperature.
She worked the butter as little as possible
in order to prevent it from becoming greasy.
During and after working, the tutter should
be gradually reduced to the temperature at
which it should afterwards be kept, say
about 45 dogs. when it became quite firm.