The Iola register., 1890-08-08

Il
An Ohio Farmers wife Gives Her Er-
/ psrisnce.
| 1t has taken me good many years to
learn just how to make good butter.
Experience is not needed in making
poor butter. Any one can make some
thing classed as butter. and not half
| try. FL tell you how it may be done.
Do not skim the milk until it has
stood thirty-six hours or more, then re-
move the cream and let it stand as long
as you choose before churning. Ii
onions or Goldfish. or any thing 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" If after churn-
ing, the butter contains casein, do not
wash it out; it will give the butter a
sour taste at first, and little later 1t
will get rancid. If there is no fine salt
in the house, use coarse barrel salt, so
that when the butter is eaten one can
feel the grains in his teeth; then. he
knows it is salted. By following these
rules, the butter will probably bring
the lowest market price.
Now l will tell how to make good
butter. l strain the milk in common
pans and set it in the pantry, which
fortunately was built in the north part
of the house, and is very cool. 1 do not
allow the milk to stand longer than
twenty-four 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
! fiercely onto 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 a stone or earthen vessel until
churning time, covered first with a
single thickness of cloth, then with
wire net Ia common sieve will answer
as welD. The cloth keeps out dirt or
any thing 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 so that it may be
evenly mixed, then it should stand four
or five hours before churning, 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 moder-
ately warm, every alternate day will do.
As soon as the butter is gathered do not
keep churning until it comes into
solid mass, but just as soon as it Is sep
arated from the milk turn off the but
termilk and wash three or four times in
pure cold water, lastly washing in brine
water, and packing Immediately. 1t is
which is used about butter making
must be kept clean and sweet. Now 1
fancy l 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 reputa-
ton of making first-ciass article, and
it will be eagerly sought after.
l used to think that washing butter
would take out the sweet flavor. Yes,
knew it would, and was determined to
keep in the track, though had been re-
peatedly advised to wash my butter.
remember little incident which oc-
CURED some time ago. 1 had a two-gal-
Ion jar of butter which l wished to sell
for cash, and told the buyer it was first
class, and l honestly thought 1t was,
and wanted him to look at it; so he pro-
ducei a tryer and plunged it deep into
the butter, while / lsoked on with al
most fear and trembling" for butter
tryer was terror to me in those days.
However it came forth. and with sharp
senses of smell and sight, the buyer de-
tected something wrong, but was re-
spectful in showing the fault, and hesi-
tated about buying it. Now you know
a word or slight hint is all that is nec-
essary to sensitive nature, and of |
course l felt indignant, and after that |
never asked him to buy any more of my
butter, for was quite sure it was just |
as good as any one could make. The |
trouble was. used coarse salt, and did |
not wash the butter. Hence grains of !
salt and casein were visible. Many a |
time since. that same jar of butter has
come up before my mind, and almost |
haunted me, but it cured me of holding
to old ways. This is a pre- |
gressive age, and If people would study |
into the sciences more, the greater |
would be the benefit-Ohio Farmer