The Louisiana Democrat. [volume] (Alexandria, La.) 1845-1918, 1890-08-20
BUTTER MAKING.
An Ohio Farmers Wife Gives Her Ex-
pcfienas,

BUTTER MAKING.
a An Ohio farmers Wife Gives Her Eek
: pcfienes.
1t has taken me good many years t,
I learn just how to make good butter
Experience is hot needed in making
, poor butter. Any one can make some
thing classed as butter, and not hall
try. I'll tell you how i may be done.
Do not skim the milk until it has
stood thirty-six hours or more, then Re;
move the cream and let 1t stand as long
as you choose before churning. II
onions or Goldfish, or any thing else
which has strong favor, 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 hist, aid little later It
will get rancid. If there is no fine salt
In the house, use coarse barrel salt, sd
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 l will tell how to make rood
butter. | 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. t do nes
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
Hereby onto it, as that would keep the
surface in motion, and prevent the
cream from rising.
AS soon as the cream IL removed from
the milk 1t is taken to the cellar and
kept in Ii stone or earthen ysssel 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 ventilator. Cream must
not be covered so closely as to exclude
the air, otherwise it will stink. Every
time fresh cream Is added the whels
should be Stirred sd that il riaV ba
evenly mixed, then it should stand four
or five hours before churning, or the
last cream that is put in will all 90 into
the buttermilk.
Ii the weather is very hot. churning
Should be done every day, but if modcr-
ately warm, every alternate day will do.
AS soon as the butter is gathered do not
keep churning until it comes into a
Solid mass, but just as soon as it is sen:
arated from the milk turn off the but.
termillt and wash three Or four times in
pure cold water, lastly washing In brine
water; and packing Immediately It is
not necessary to say that every thing
which is used about butter making
must be kept clean and sweet. Now |
fancy l hear some one saying: 'Oh, all
that is too much trouble" But [ would
rather take some trouble; and get rood
price than to make butter which will
bring only half price. Get the reputa.
ton OF making tirstciass article, and
1t will be eagerly sought after
used to think that washing butter
would take out the sweet flavor. Yes. r
knew it would, and was determined to
keep in the track, though had been 70.
peatedly advised to wash my butter.
remember little incident which ot-
,urred some time ago. had two-pal-
Ion jar OF butter which | wished to sell
for cash, and told the buyer it was first.
Glass; and | honestly thought it was,
and wanted him to look at it; SO he pro.
aucei fryer and plunged it deep into
the butter, while looked on with al.
most fear and trembling" for butter
fryer was a terror to me in those DAVIS.
However it came forth. and with sbarn
senses of smell and sight, the buyer de-
tected something wrong, but was re-
spectful in showing the fault, and hest
tated about buying it. Now you know
word or slight hint is all that is nee.
essary to sensitive nature, and of
course l felt indignant, and after that
never asked him to buy any more of nv
butter, for was quite sure it was met
IS good as any one could make. The
rouble was, used coarse salt, and did
lot wash the butter. Hence grains of
'alt and casein were visible. Manv a
line since, that same jar of butter has
ome up before my mind, and almost
haunted me, but it cured me of holdino
'bstinately to old ways. This is a pro.
'ressive age, and if people would STUDY
INTO the sciences more, the greater
would be the benefit. Ohio Farmer.