The Opelousas courier., 1886-05-22
How 10 Make Good Butter.

Miss Nina Holmes, of 0watonna,
Mimi. received the prize ut the Red
Wing convention for her essay IN But
termaking.o The synopsis presented is
on the good, old-fashioncd way that pro-
dlcea butter that will keep a year. The
essayist said the way to haze good, tooth
some butter is to have a good pasture for
CoWsin 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 mixers dip their hands in
the milk pail and wash off the cows bag
with milk, but rub it off with a cloth in
dry weather, and wash ii off with water
in wet and muddy weather. See that
the milking utensils and cans arcscareful
" washed, scalded, and aired before
using Strain the milk as soon as drawn
from the D the less it is agitated the
better the cream viii rise. Strain into
cans and cool down with water to fifty
III ffty-Gvo degrees. Tha water ii the
tank should be changed once q day, and
oftener if the mornings and evening
milk is set in the same tank. Let it
stand tweaty7four hours before skim
ming, and II convenient tIirfs-six II
better. Skim the cream of instead Of
draining off the milk at the bottom u
the can.
In winter, the day before ehnrning,
warm the cream UP to seventy de
gr By setting 4 pail Of
cream in warm water and stirring un
Ill 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 1T ffty-cight degrees. When
you churn, pour the cream into the churn
through d strainer made of perforated
tin; then II there is any sour milk that is
not mixed with the cream it will not be
in Jumps III the. chfrn. Commence churn-
ing slowly at first, until the air is all ex-
PEELED then churn faster, say about fifty
revolutions u minute.
When the first signs Of granulation APP
pear, pour into tho churn one or two pail
fuls Of water, at about ffty-fve degrees,
according to- the size of the churning;
then chuTn it until the butter is the size
of wheat kernels. Draw off the butter
milk and pour III water enough t b wash
it good, the temperature being about
ffty-fye degrees. Draw this off and wash
it Id d weak brine. Let it drain dry:
then take the granulated butter out of the
churn, weigh 1t and put it on the butter
worker. Do not let the butter stand In
the water d brine any length OF time, as
1t 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 d little 1T B time, and stir witha small
paddle until thoroughly mixed. Then
press gently with the lever. Work 1t as
little as possible, never giving it adraw-
ing or rubbing motion, but Just enough
TO work 1t dry and free from gtreaks.
Pack in q tub q little ait d time, begin
ming ID The middle with each layer and
pressing toMard the sides. Never smooth
at of, as It gives it d greasy appearances.
Put On the cloth, cut t around the edge
ST the tab with 4 sharp knife, pour on q
little water, and slft On some salt. This
will form 4 paste TINT will help to ex-
ciEsda the I'LL. Fastcn on the COW with
ssisps of Tin. nail the tin on the cover,
then bend the tin over the nail, and BRING
~ down pa tlae side pf thu tub and rail
agaln. you arc not ready to ship tIle
blgtfez pat tiiN bAb5nn cold. clark place.
llaveT IN 4 aanl# eelIar, Us it soon spoils
8sae flavor 81 the bnkEar Thc fagov Il
improved u afrin2 Ersana aTl ~ sfilr.
my, also hy feed used le think ifa