The islander. [volume] (Friday Harbor, Wash.) 1891-1899, 1894-11-22
ENGLISH BUTTER MAKERS.

An article In q late number OF the
London Queen recommends butter max
,uy AS pleasant and remuneratlve EN-
ployinent for women Where there are
no creamerles ii Is certain that some Oh
the best butter made comes from the
farm dairy where brains and modern ap
pliances are employed For the woman
butter maker in the home dairy The
Queen gives the following suggestions
rhe cream when skinned. must he put into
a lar and stirred two or three times day with
a stick of srnt,Oth hard wood this Is To prevent
a skin from forming. which Will turn soui
quickly and faint the butter. II Is goDd pan
also to have a few Jumps of sugar In the cream
,ar they help to keep the cream sweet. AiteT
swimming collect all the skimInilk into one
vessel carry away the dirty milk tins. ana
wipe up every drop of spilled milk from sheiSeS
and floor with cloth wrung out OF not wafer
ant be sure that no sour milk IL LETT stahuihs
in the dairy. and of course no meat OF o'heI
eatables. The dairy should he on the mort"
side of the house and well ventilated
A dairy Thermometer Ia q necessary article,
for i, il NEST important that the cream should
Or brought to the right temperature before II
II put into the churn. The churn must oe
scalded with boiling water first. anu IN not
weather cooled afterward with cold water.
and IS dogs. in the summer This can DE- at
tanned by placing the cream jar in hot water TO
raise. the teinperature and in cold to lower II,
stirring frequently to make the temperature
even Then il must be strained through
Al raining cloth into the churn and churneu I'LL
the butter comes, but not until II comes ihIo
solid mass of butter Stop churning as soon as
il has formed into grains about the size OF
grain of wheat: this il one Of the great secrets
of making good butter Then draw oil the
buttermilk.
From this point there are two ways or pro-
ceetiing IA to the respective merits OF when
authorities are divided the wet and the
dry way | have only practical experience
of the former. so can only deal with that Pro
ceetling with this method you pour perfectly
clean water on the butter grains. turn the but
ter over in this. and then draw the water of.
repeating the process three times, or until the
water drawn off comes away clear and not
milky. To salt the butter you make strong
brine tstrainng ii SO that no pieces OF salt may
90 i'm. pour 1t over the butter, let it stand for
five minutes, or rather longer in hot weather.
and then draw it off. The butter will have alb
sorbed ~ much salt as is necessary. The primo
must be more or less strong, according to taste.
After drawing off the brine. churn the butter
again for five minutes or SO. This will gather
II into lump and beat out a lot Of the water
that is in it, Then take the heaters. cut out
a lump of butter. place it on the butterboard
and beat out what water is left in 1t. afterward
weighing it, and then putting 1t into any shape
preferred The butterboard heaters and prints
must all be scalded with boiling water. and
then cooled with cold water before using.
When all the butter is made up there Is still
one important task to perform the cleaning
of the utensils. They must be we'll rinsed with
cold water then thoroughly scrubbed with
boiling water, rinsed with boiling water. again
rinsed with cold. and then all taken back to
the dairy Have the dairy floor we'll scrubbed
with hot water after churning.
The main objection to these directions
is that there is rather too much beat
ing of the butter. Beating breaks down
the butter globules and produces oil.
Butter may be pressed and worked suf-
fciently to get the water out, but beat
ing"-no