Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1891-08-07
1NoLIsa woMen nurr1R MAkens.
How the English woman who Keep. a
Dairy Manages ~.

An article In late number Of the
London Queen recommends butter mak.
ing ~ pleasant and remunerntivc On
ploymont for women. Where there are
IN cfeamerics, Il Is certain that some q
the beat buster made comes from the
farm dairy where brains and modern ap.
pHancus are employed For the woman
butter maker 10 the home dairy The
Qneon gives the following suggestion.
The crrnin. when Skinned. must be put into
inr and stirred two NJ thrrc times dal With
Aatick NJ smooth hard Wulil| this ~ 70 prevent
skin frufn forming. uhlch VIII turn fulf
quickly and taint tiu butter % D. nrlui pIii
also o. have "a few Jumps N suFnr ln tlc cream
jar they help 10 kcep Che crrnm rae1i Miff
ftlmmlng. rolleci ali The skimmIlk lotto nne
vessel. carry nwuy the dirty mllk thus ana
wirr up every drop 81 spilled milk from shelves
and fo1f with a cloth wrnrg out " hni Waict
and b. SURE that no sour mlik b. lcft standing
81 the dairy. and of culrar no meat ~ uthCf
ssiab'os. Tho dairy should ie on the nurth
side % the house aud we'll ventilated,
A dairy Thermometer BE- q nuUcfsarY article
f0f u d. most Important that the cream should
10 brought 10 The faht temperature tciufu %
D. put Into tie chufn Tho chufu must Do
tanIhrd with in'ling water nrat aui in Dot
weather. cooled RfirrNuul with Cnld water
Tho cream should b. 81 % icss IN ihn wintcr
and "a drgl. iu Tho suuuer THIS can D. o..
talnci BY plarlug tho cream laftn pot Haicf 70
falss the temps HHflro and Do cold 70 lower o.
stffing frequently ~ make thu temperature
sytu. Then u must D. strained through =
stfainlng cloth into thn thufn and churlad tll
The batter CONES. bot nut until % comes info
sdlli mass u batter. stop thurnlnE al s11H %
Il has formed into grains hlYut thc fis' % a.
rrnin n wheat this q nlc " Tho great s-cf,is
de- NJ
Luttnfmilk
Frum this point thsrr are twn waysuf pip-
cccding-hs N tho rdsrartito mefIts " uhi1h
authorities are divided tho 'wri" and Tho
sify" way ! have onli practical ctf,rluurs
81 the fnfmcf % can only deal with that Pro
ceeiinf with this mrthud you pour p.fferuy
clean water Oh the batter grains, turn the nNfs
isr over In this, and theh draw tho water o.
repeating tho pruccss thrtc times, ~ until tle
water drawn % comes away clear and not
milky. To fnit The batter you make sirung
brine strainlns u ~ that no pieces NJ salt tnly
g. I'M. inuf Il over Tho batter. Va u stand for
I've minutes, or rather lluTcf 10 hit weather
aud then draw u 90 The butter will have ah.
sgfhei a. much salt a. Il necessary. Tho brine
mus, BE- moro ~ iusa strung, arcuuiing 10 taste,
After drawing % the hriuc, thufn tho butter
aaain Cor NV uingtts ~ ~. THIS viii gather
q Into lump and beat uui a Doc ~ tho water
that In H. Then take tho hcairrs, cot out
. lump Of butter. place u ON Che buttsrupafd
aud beat out what water q Ice in u, niicrsnfd
Weighing u, and then prtiiuf q into any shap,
pfufuFrtd. The buiisrhuafd, beaioft aud prints
must all b. scaidcd with boiliug water. and
then cooled with cold Wntof hoflrU using.
when All tho butter Is made no there IA stlil
cue Important task ~ puffprm the CLEANING
Of tho gten.ls. rhsY must 20 well finsCi with
cold water, then thoroughly scrubbed Win
boiling water, flussd with boiling water. again
srIuaaI ssIfh cold auI fIfu ali fnNHu hINN an
the dairy. Have tho dairy floor we'll scruhhrd
with bot water afttr chufninz
Tho main objection TO these directions
& that thorc Is rather too much "boat-
ing" Of tho butter Beating breaks down
the butter globulos and produces oil.
Butter may DO pressed and worked nf-
helently 10 &c. the water out, but "bcat-
ingH-no.