Lawrence democrat. (Lawrenceburg, Tenn.) 1884-1925, 1893-10-13
FOR BUTTER-MAkERS.
How to Obtain the Best Results with the
Least Labor.

Least Labor.
Long keeping of butter is not advsaI
BILE. If you can find the right market,
butter packed through the summer
months may be sold at somewhat ad-
vanced price, but 1t Is kept at a 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 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, II SO small q 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 tho 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 pound Of graduated 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 invariable rule can be given for
sailing butter, as tastes differ. Some
of our best butter-makers use a teacup-
full Of salt and half teacup of sugar
to six pounds of butter; others use an
ounce of salt to a pound. Salt added I'd
cream retards acidity, and it yields but
ter more readily. The quantity is not
very essential II allowance Is made
when butter Is sailed. Three table
spoonfuls to gallon Of cream will not
make the buttermilk too salt to use.
Saltpeter Is also preservative, and
Its use in cream gives firmer texture
to butter I 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 tho first
Swimming in winter will. with reason
able care as TO time Of churnlng, pre-
vent bitter cream. The salt should also
be added to tho first cream.
I have been experimenting in q small
way this wfnters The results will bt
given for what they are worth. Mill
has been kept at as low temperature
as possible above freezing. Until tn,
very cod weather Of January and sine,
the window of the milk room was oper
night and day. Milk has mover yielded
such thick, heavy cream and the cow
are not receiving quito as good feed al
usual In the winter. At thirty-six hour,
old the milk is skinned, then brough
to warm room and again SKINNED IL
twelve or twenty-four hours. The las
Swimming Is perfectly sweet and ha
been used for the table. was great,
surprised at the amount of cream
thrown up by bringing the milk from
a cold temperature to warm one. On
dairy authority says this is not cream
and will not make butter. Who knows
We know that it makes good coffee an'
good short-cake.
Many have supposed that sugar wa
added to butter to fmpart a pleasan
flavor, but James A. Whitney, Ia John
sons cyclopedia, on the industrial use
of salt, says: "The prescrvative actor
of salt Is increased by the presence o
sugar" Hence an additional advantag
is derived from it's use in butter.-S. L
Wilcox, in Ohio Farmer.