The Newtown bee., 1894-06-29
BUTTER MAKING A TRADE.

When Twas small boy l used to see my grandmother pour lot of cream into a square box, .t,alled churnl with a dashcr inside, and crank out. After sgrapMg out the pail and putting on the cover she would take a seat in chair and churD for hours, first with one hand, than with the other, putting in hot water, lubgtahcG Jailed butter, soft, spongy and after, two or three days not, titIoeat. s.. fl
 That was the condition of things until, with the march of progression, butter had to follow, until now we find one man making BOO or 400 pounds day with ease and tpnling put every pound alike in falkyI4ints. s And hoy has it ha appsnes | Why, 6dst thusg Some men withaf eye | to business, and money, and better but | ter have conceived the idea of collecting 1 the cream from. all the farmers around into one place tAgnE4 then have it churned and taken care of by one man.
 In the large creameries the cream is ? fcellecteUe qefyl dhS sundays excepted. tTt usually Gomes fn to the factory about two in the afternoon; 1t is then poure d Iinto large vats, holding two or three 1 hundred gallons each, and then. temper ed to about C3 degrees Fahr., ,d In the win | ter 1t Is warmed; in the summer cooled 1 to the right degree. 1'he next morning 1 itis soury or should be), it is then drawn 1 into the pf1urn With long tin gutters. Each daiFyniah' khows how much his chuTn will hold and how color is needed of-whict the ~WellsldG Richardson is the | best. 1t is then Churned by steam en- | zine until it comes as soon, as 1t Is | churned enough the churn is stopped and the buttermilk drawn off, the churn is then partly filled with water and allow ed to churn for 8 few seconds. Here care must be taken never allow butter | to soak in water, put it in and get it out as quickly. as possible, or the graiL wHrbe spoiled:' Wash the btttter twice. this is sufficient when the butter coiheE in the granulated form, as it should The butter is theRA taken oRt into Sl pound tubs, which have been soaked | placed on the salting scale, which has f basin hanging on the under side of tht
 bar, fill the basin with salt until they both balance. The butter is then empti 1 cd out on to a Mason power worker ant set going. Allow the roller to pass oxel rR' once, then stop the worker by rnnnihs
 the belt on to a loose pulley; sitt the sal upon the butter set the worker going again and work until all the salt is work
 ed in out of slght, then take off the but
 ter and pack down solid in the tub an( allOW lC to stand unbll tne next Uay ft l
 then worked again until almost dry ant
 then printed, wrapped in parchment, pu
 in cases, and then it is ready for market
 l think the best way to wrap butter i
 to wet the parchment little more thal half, that is take a handful and dip int
 a tub of cold water, leaving about tbre
 inches in your hand dry then you cal get. hold of a sheet withous taking then ah4 4JlttL.4E4 tss34iki s$ sgI4A
 Care must be taken about washing up
 see to irthAt, everythisgSs El4an, wasl with Gold-dust, scald or steam, thel
 rinse with hose.
 I!Be eearefuln about} theFcream.i idfan
 one sends in lotof dirty or sour cTeaI
 send him word at once, and he must d
 differently Or refuse to- takeshis cream ono bad lot will spoil the flavor of all
 As soon as the empty cases come in wasl
 them, steam the trays see toit that every
 thing is in order. Be neat yourself
 possible when you go near the boiler o
 engfae SasA Ay6ata hands .bsforeag goin
 back to work at the butter. The Eurek printer is the handiest of all stamps
 F.. Gray, Worthwhile, in Connection
 Farmer.