The Manchester journal. [volume] (Manchester, Vt.) 1861-current, 1892-03-17
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baf ibst Fs's " oNgN ~ fA"N'' wv 49,
time. olhr thugs beins equal bn'iFr
from the ordinary bre~is Should be the
same u made 10 The ssps nsnecf. u u
the maker that makes posr butter. Again
the marie demands csrssir kind d bat
ter, but instead Of supplying u, mshy Of
as Try 10 force the market TO accept what
We make. /, wants only fancy butter, aud
will pay we'll for H. Fancy only means
veil made The oow mus, be well led sbd
we'll housed. The milk should not be leii
ia the stable minute sfier II is drawn.
5 :, =. soon as possible. Al 92e oil OF the
constituents Of milk eIoept tie butter fat.
are liquid. Below tha, they begin to so
Idly aud the specific gravity keeps chang
ing. bringing the fat globules TO the sur
face
Set the milk 10 aroom where the TEN
pefsture can be controlled. II must ~
vary, rs this changes the specific gravity
Of the milk aud thus stops the cream from
rising. ] use an oil stove, with burner
somew bat like the Rochester lamp, 10
milk room l2i, square. This keeps the
TEN persiure at exactly go for Sc per day
Take of the cream before the milk is sour
The trade cails-for aroma in butter aud
IS near as can figure. pays about Toe PEI
10 for il. This is the only way TO get 1t
Four hours before tbs milk shows tn
slightest sign Of souring to the eye tin,
threads VI fbrin have made complet'
network through the pan aud will effect
usIly stop any butter globules from ris
ing. You will get ell the cream You can
aud the aroma with it. LIT the cream rip
en- to pleasant aoidity. Just before thu
churning. strain aud bring to 7O9. Cream
in the pail forms into strata and stirring
only srrsnges the strata IN spiral form
straining mixes il thoroughly and take
out ell the Jumps. There are only two
churns can recommend, the revolving
and the swing. and the former is the bet
ter OF the two. A com binstion Of the two
Won Id be better still, the swing to use IN
III the butter breaks and the revolving
afterwards. A thin cream makes bettel
concussion. II the cream is too thicl
add water at the right temperature. This
is better than milk.
The less buttermilk in butter the bette
it keeps. Stop churning when the butter
qlobules are as small as pin heads. Pu
salt water OF fair strength 10 the the churI
before the buttermilk is taken of. Thi'
makes the specific gravity OF the mas
greater and the butter comes TO the surtac,
like cork. After three or four sucl
wsshings the butter is free. Now as &c
sailing. With the average farm dalr!
there is no necessity OF butter worker
Modern churns do the work better. But
ter workers will not do the work and will
also get rancid. The bot water used il
cleaning only works it 10 deeper; also
throw away the butter paddle, Substitute
q maple four tined fork Hall an ounce i
all the salt that butter. with the norma
amount Of water in il. will dissolve. Nor
than that must be worked 10 solid. Waite
will dissolve 100 per cent Of salt. Make
strong brine and mix thoroughly with TIN
butter grsnules. To allow for the waite
in the butter, sprinkle little salt in tb'
churn. Use brine enough to little NOR
than cover the butter. This should be a
600.
In packing use 6 Id butter pals. Th'
trade seems to take to these the best. IL
pack the butter into these the hand is th'
best implement. Wrap piece of muslin
around the hand aud wet 1t with brine
Then press the butter into the pail witt
the fist. Don't put 10 more than pound
at time and pack. This will take out
all the surplus water. Don't smooth the
top of. II gives q salvy appearance. wber
you have as good aud grainy butter IS i:
put on the market. 1t hurts the sale
Round over the top little and cut off Z
aske With . thread. This gives an elegant
appearance. Put on new muslin tor
and cover with parchment paper. This
makes tight cover and will keep out the
light; co. is the right temperature fol
packing John Gould.