Fort Worth gazette. [volume] (Fort Worth, Tex.) 1891-1898, 1896-01-12

where men often do much more OF the
work. Strain the milk through two
thicknesses OF stralner-cloth into shall
low tin pans. set on two or three mar
row Stats In a clean. well-yentilated
milk-room, preferably In the north
east corner OF the house or build
ing, II the milk-room cannot be
warmed In winter. milk may be set
In a spacious pantry, on shelves mot
high ones, that are kept closely cur
tanned.
skim the milk in twenty-four or
thirty-six hours. or IN summer as
coon as 1t begins to thicken at the
bottom OF the pans II II W in ten or
twelve hours
Keep cream in q three-gailon tin
can where milk Is set In cool or cold
weather. and In the cellar In sum
mer. The cellar must be clean. deep.
cool, well ventilated by a window at
each of two sides, and absolutely free
from all odors and ats and mice. Keep
n wooden paddle In the can and stir
the cream as often us more liz put
In and keep the can covered with
clean cloth. Cream may be kept In
a refrigerator, but butter should be
kept only In such cellar as describ-
ed.
"Churn once In two or three days
In summer and once In three or four
days In winter. Use any good churn
that IL easily washed In winter warm
the cream before churning to sixty
i've degrees by setting the can OF
cream In a deep dish-pan OF hot water
mot boillng). stirring the cream with
the paddle; secure the right tempera-
ture by holding a dairy thermometer
In the cream. Color the butter In
winter II II needs 1t. by putting car
rot juice In the cream at the time of
churning, Cotton seed oil ana anatto
butter colorlng Is more convenient.
but customers are liable TO detect
flavor In butter 20 colored that does
not belong to pure butter, which they
Will not do when carrots are used.
"Churn early In the morning and
churn until the butter is In n mass.
then draw on the buttermilk, using n
wlre-cloth strainer to save all pnrti-
cles of butter. and put In cold water
In summer. or slightly warmed water
In winter and churn more, then draw
Off the water and put In more, and
wash the butter a second time In sum
mer, but one washing Will do In win
ter.
salt the butter with good clean
salt. such as will all dissolve in clear
water by working in, In the butter
tray with the butter ladle, one and
half ounces OF salt to a pound OF
butter Leave the tray OF sailed but
ter in the cellar In summer. or In
warmed room in winter, with n cloth
over II.
THE next morning In summer. or
the same day near evening In winter,
rework the butter In butter worker,
which requires the help of man.
This will reduce the weight OF the but
ter 8 or 10 per cent by working out
buttermilk that could not be washed
out and water that was washed In,
also the surplus salt, as brine. that
the butter VIII not take up, and leave
the hlftpr I'm liz md
centrated state and in the best posi-
BILE condition for eating or keeping.
Make the butter In half pound
prints. which may need the help OF n
man and after leaying them on suit
able boards In the cellar twcnty-four
hours TO harden pack them In stone
jars and put the covers on Do not
keep butter In this shape more than q
week or ten days before you eat " VI
let some one else eat t.
III you would keep butter for use
at u time when you are not making
any, pack II solIdly down In stone
Jars. put cloth on top and one-thlrd
inch of salt. keep an inch depth OF wa
ter over all and the cover on the Jar,
and all In the butter cellar. have
kept butter In this way perfectly
sweet and good from october until
June.
1.-THE pans. pals and all appliances
about butter making must he kept
clean by scaldlng In boiling water
after being washed In water with
soap In II as often as they are emp
tied from use.
AFTER making butter In the capa-
city outlined above for nearly twenty
1--WE years. am sure If the directions
given are strictly adhered TO, one
need never fail OF making good but
ter. and having 1t for use throughout
the year"