The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1893-05-27
FOR BuTTER.MAKERs.
How to obtain the Best Results with th
Least Labor.


How to obtain the Best Results with the
Least Labor.
Long keeping of butter is not advisa-
BILE. If you can find the right market,
butter packed through the summer
months may be sold at somewhat ad.
vanccd price, but it is kept at risk.
Butter merchants east and west, in re.
sponse to the inquiry as to the age OF
butter they dispose of ut best and mos,
satisfactory price, agree in saying.
"Butter made yesterday put up in at.
tractive form, and of fine, granular
quality"
To keep butter, know of no better
method than to pack in gallon jars, or
half-gallon, If so small a quantity is
made at a time; tie up closely with
cloth and sink each jar, as made, In
brine. The large jars used to keep beef
or pork are preferable to barrels for
| this purpose. Use all the salt the water
will hold in solution; let there be un-
dissolved salt at the bottom of the YES.
sci in which the brine is prepared. To
each gallon of water add level tea
spoonful of pulverized saltpeter, and
half n pound of granulated sugar.
Scald and skim thoroughly and strain
through quite thick cloth. Put the jars
bottom side up in this brine, and keep
the top of the large jar closely covered,
to keep ont light and dust. Set the jar
up from the bottom of the cellar.
No invariable rule can be given for
sailing butter, as tastes differ. Some
of our best butter-mallers use teacup-
full of salt and II half u teacup of sugar
to six pounds of butter; others use an
ounce OF salt to n pound. Salt added to
cream retards acidity, and it yields but
ter more readily. The quantity is not
very essential if allowance is made
when butter is salted. Three table.
spoonfuls to gallon of cream will not
make the butter:nills too salt to use.
Saltpeter is also prcservative, and
its use in cream gives firmer texture
to butter. think it is conceded that
bitter cream results from the process of
fermentation, although an entirely diff
ferent one from acidity. and the re-
suits more to be feared Half tea
spoonful of pulverized saltpeter added
to each gallon of cream at the first
sllimming in winter will, with reason.
able care as to time of churning, pce
vent bitter cream. The salt should also
be added to the first cream.
have been experimenting in small
way this winter. The results will be
given for what they are worth. Milk
has been kept at as low a temperature
as possible above freezing. Until the
very cold weather of January and since
the window of the milk room was open
night and day. Milk has never yielded
such thick, heavy cream and the cows
are not receiving quite as good feed as
usual in the winter. At thirty hours
old the milk is skinned then brought
. to warm room and again skinned in
twelve or twenty-four hours. The last
skimming is perfectly sweet and has
been used for the table. l was greatly
surprised at the amount of cream
thrown up by bringing the milk from
n cold temperature to warm one. Ono
dairy authority says this is not cream
and will not make butter. Who knows:
We know that it makes good coffee ant
good short-cake.
Many have supposed that sugar wa:
added to butter to impart pleasant
flavor, but James A. Whitney, in John
sons cyclopedia, on the industrial use.
of salt, says: "The preservative actor
of salt is increased by the presence o
sugar" Hence an additional advantage
is derived from it's use in butter.-S. e
Wilcox, in Ohio Farmer.