Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1890-10-17
BUTTER MAKING.
An Ohio Farmers wife Gives uer
ENpcrieuce.

It has taken me a good many years to
learn just how TO make good butter Elk
perirnce is not needed in making poor but
ter. Any one can make something classed
as butter, and not half try. I'll tell you
how It may be done Do not skim the milk
until it has stood 30 hours or more, then re
move the cream and let it stand as long as
you choose before churniug. II onions or
Goldfish, or anything else which has a strong
flavor, are among the articles Of diet, be
sure to set them in the milk room They
will give the butter "higher flavor II
after churning. the butter contains caseiue,
do not wash it out it will give the butter
a sour taste Mt first, aud little later il will
get rancid II there is no fine salt in the
house, use coarse barrel salt, 50 that when
the butter is eaten one can feel the grains
in his teeth then he knows it is sailed
BY following these rules, the butter will
probably bring the lowest market price
Now | will tell how to make good butter
I strain the milk in common pans aud set
it in the pantry, which fortunately was
built in the north part of the house, and is
very cool. do not allow the milk 10 stand
longer than ~ hours, and not that length
of time if the weather is very warm. Milk
must have plenty Of light and air. The
wind should not blow directly nor Hercely
on to it, as that would keep the surface in
motion, and prevent the cream from rising.
As soon as the cream is removed from the
milk it is taken to the cellar and kept in
stone or earthen vessel until churning time,
covered first with a single thickness of
cloth, then with wire net Ia common seive
will answer as welD. The cloth keeps out
dirt or anything else that should not get in,
while the wire net secures the cloth and
serves as a ventilator Cream must not be
covered SO closely AS to exclude the air,
otherwise it will stink Every time fresh
cream is added the whole should be stirred
that it may be evenly mixed then it
should stand four or five hours before churn-
ing, or the last cream that is put in will all
go into the buttermilk
If the weather is very hot, Churning
should be done every day, but if moderate
ly warm, every alternate day will do. As
soon as the butter is gathered do not keep
churning until it comes into IA solid mass,
but just as soon as it is separated from the
milk turn off the buttermilk and wash three
or four times in pure, cold water, lastly
washing in brine water, aud packing mme-
diately. 1t is not necessary to say that
everything which is used about butter max
ing must be kept clean and sweet. Now |
fancy hear some one saying "Oh, all that
is too much trouble" But / would rather
take some trouble and get good price than
to make butter which will bring only half
price. Get the reputation of making a first
class article, and it will be eagerly sought
after.
used to think that washing butter would
take out the sweet flavor. Yes, kne,C it
would, and was determined to keep in the
track, though had been repeatedly advised
to wash my butter. | remember little
incident which occurred some time ago.
had a two-gallon jar Of butter which |
wished to sell for cash, and told the buyer
it was first class and | honestly thought it
was, and wanted him to look at it so he
produced a fryer and plunged it deep into
the butter, while looked ON with almost
fear and trembling for butter fryer
was terror to me in those days 1t came
forth, and with sharp senses of smell aud
sight the buyer detected something wrong,
but was respectful in showing the fault, and
hesitated about buying it. | felt indignant
and after that never asked him to buy any
more of my butter, for | was quite sure it
was Just good as any one could make
The trouble was | used coarse salt and did
not wash the butter Hence grains Of salt
and caseine were visible Many a time
since that same jar Of butter has come up
before my mind, aud haunted me, but it
cured me of holding obstinately to old ways
This is "A progressive age, and if people
would study into the sciences more the
greater would he the benefit
ohio Farmer.