Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1891-08-07
ENGLISH WOMEN BUTTER MAKERS.
How the English woman Who Keeps a
Dnirv Manages II.

Dairy Manages II.
An article in late number of the
London Queen recommends butter MAX
ing as pleasant and remunerative em-
ployment for woAnen. Where there are
no oreameries, IL is certain that some of
the best butter made comes from the
farm dairy where brains and modern APP
planes are employed. For the woman
butter maker in the home dairy The
Queen gives the following suggestions:
The Dream, when ekirnmed, must be put into
n ar and stirred two or three times II day with
a stick Of smooth hard wood: this lie to prevent
Il skin from forming, which will turn sour
quickly and faint the butter. 1t is good plan
also to have a few Jumps Of sugar In the cream
jar. they help to keep the cream sweet. After
skimming, collect all the skiinmilk into one
vessel, carry away tho dirty milk tins, and
wipe up every drop of spilled milk from shelves
ard floor with cloth wrung out Of hot water
md be sure that no sour milk is left standing
in the dairy, and Of course no meat or other
catables. The dairy should be on the north
side Of the house and well ventilated,
A dairy thermometer is a necessary article,
for il is most important that tho cream should
he brought TO the right temperature before it
is pvt into the churn. The churn must be
scalded with boiling water first, and, In hot
weather, cooled afterward with cold water.
The cream should DO at 10 deRs in the winter
and 90 degs. in the summer. This can I've At
tanned by placing the cream jar in hot water to
raise the temperature and in cold to lower IL,
stirring frequently to mako the temperature
even. Then it must be strpined through II
struiniug cloth into the Churn and churned till
the butter comes, but not until it comes into u
solid mass of butter. stop churning as soon as
1t has formed into grains about the hize of u
grain OF wheat; this Is one of the great secrets
of making good butter. Then draw of tho
buttermilk,
From this point there are two ways Of PRO
ceeding-as to the respective merits of which
authorities are dividcd-the "wct" and tho
dry" way. l have only practical experience
of the former, so can only deal with that. Pro-
cooding with this method YOU pour perfectly
clean water on the butter grains, turn the but
ter over in this, and then draw the water Off,
repeating the process three times or until tho
water drawn of comes away clear and not
milky. To salt the butter Nuu make strong
brine (straining it so that no pieces of salt may
go in, pour it over the butter, let II stand for
five minutes, or rather longer in hot weather,
and then draw it of. The butter will have alb
sorbed as much salt as is necessary. The brine
must DO more or less strong, according to taste.
After drawing off tho brine, churu the butter
again for five minutes or so. This will gather
1t into a lump and beat out lot of the water
that is in it.. Then take the heaters, cut out
"A lump of butter, place it on the butterboard
and beat out what water is left in it, afterward
Weighing it, and then putting it into any shape
preferred. Tho buttorbOard, heaters and prints
must all bo sCalded with boiling water, and
then cooled with cold water before using.
When all the butter is made up there is still
one important task to prrtorm-the cleaning
of the utensils They must be well rinscd with
cold water then thoroughly scrubbed with
boiling water, riuscd with boiling water, again
riuscd with cold, and then all taken back to