St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1893-07-15
FOR ENTERTAINERS.
aow 60 Obtain the Best Reealts with th
Least Labor.

aow 60 Obtain the Best Resalts with the
Least Labor.
Long keeping of butter is not advisa-
bic. If you can find the right market,
butter packed through the summer
months may be sold at somewhat ad-
vanced price, but it is kept at risk.
Butter merchants east and west. in re-
Spouse to the inquiry as to the age of
butter they dispose of at best and most
satisfactory price. agree in saying:
''Butter made yexferiay 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 50 small . quantity is
made at = 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 q level tea
spoonful Of pulverized saltpeter, and
half . 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 out light and dust Set the jar
up from the bottom of the cellar.
No invaluable rule can be given for
sailing butter. as tastes differ. Some
Of our best butter-makers use ties cup
full Of salt and half tcacup Of sugar
to six pounds of butter; others use IN
ounce of salt to pound. Salt added to
cream retaris acidity, and it yields but
ter more readily. The quantity is not
very essential If allowance is made
when butter is sailed. Three table
spoonfuls to gallon Of cream will not
make the buttermilk too salt to use.
Saltpctcr is also . preservative, and
its use in cream gives q firmcr texture
to butter. think it is conceded that
bittcr cream results from the process Of
fermentation, although an entirely diff
fcrent one from acidity. and the re
suits more to be feared. Half a tea
spoonful Of pulverizcd saltpeter added
to each gallon of cream at the first
skimming in winter will. with reason
able care rs to time of churning, pre-
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 cod 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-six hours
old the milk is skimmed, then Brought
to a warm room and again skinned in
twelve or twenty-four hours. The last
Swimming is perfectly sweet aid has
been used for the table. was greatly
surprised at the amount Of cream
thrown up by bringing the milk from
q cold temperature to a warm one. One
dairy authority says this is not cream
and will not make butter. Who knows?
We know that it makes good coffee and
good short-cake.
Many have supposed that sugar was
added to butter to impart a pleasant
flavor, but James A. Whitney, in John
sons cyclopedia, on the industrial uses
of salt, says: THE preservative action
of salt is increased by the presence OF
sugar." Hence an additional advantage
is derived from its use in butter.-S. E.
Wilcox, in Ohio Farmer.