Gloucester County Democrat. (Woodbury, N.J.) 1878-1932, 1897-07-08
MoLDY BUTTER.
Even Parchment Paper Cannot Protect
Against UncIean and Unseasoned Tubs.

MOLDY BUTTER.
Even Parchment Paper Cannot Protect
Against Unclean and Unseasoned Tubs.
In my opinion, when mold is encoun-
tered in batter it has been largely from
using tubs made of green wood, as such
are especially liable to be attacked By
fungus spores, wherefore green and
damp wood should never be used for but
ter tubs. But even tubs made Of seasoned
wood, II they have been stored in a
damp place before being used, have
been attacked by fungus spores From
my observations, in So far as our butter
that has been shipped to England is
concerned, importers Of it have had
nothing like the trouble in the matter
of mold that they have experienced the
past year with their importations Of
Danish butter. To SO great an extent
did this mold develop in Danish butter
that it attracted the attention of the
Danish government, which has been in
vestigating the matter very carefully,
and from such investigation it has
been found to proceed largely from
faulty wood or where parchment paper
has been exposed to mold. Creameries
that were tainted with mold and have
corrected matters in this direction have
been entirely free from its appearance
since doing SO, and my latest advioes
would indicate that the quantity of
moldy butter noticeable the last six
months has been greatly diminished.
/ have never seen sign of mold in
any butter where parchment paper was
used or not used, when the tub was
thoroughly soaked with brine and, be-
fore being used, thoroughly rubbed
with fine salt. This is done by shak-
ing handful of salt into the tub and
with whisk broom or the hand thor
oughly working the fine salt into the
wet, knocking out all the loose salt,
leaving the inside with the appearance
of fine sandpaper. Salt is deadly ene-
my to mold growth, and if the creamery
men will only treat their tubs in this
manner and then place the parchment
paper, after being thoroughly soaked in
a strong brine, in the tub they will
nave no complaints u 1uOlu.
In the matter of the Australian box,
| it should be treated in the same man
ner before putting in the parchment
paper The Canadians have made a
great success by enameling their tubs
and boxes with paraffin. This is very
simple method of preparing package,
and have yet to hear of case Of mold
appearing in a package thus treated. In
fact, most creamery men who have
adopted paraffining consider it less trou-
BILE than to prepare their packages by
soaking in brine and rubbing with salt.
The paraff1n is melted to state in
which it will spread easily and is ap-
piled to the tub in just such manner
as painter gives wood a printing coat
of paint No package should be paraf-
fined unless parchment paper is used in
connection therewith.
bays poticed inquiries whether to
place the parchment paper in tubs or
boxes, dry or wet, as well as stating
the difficulty experienced in getting the
paper to lie smoothly in the tub. Paroh-
ment paper should never be used unless
it has been thoroughly soaked in a
strong pickle, and if those who at
tempt to line a tub with it would
observe the same rules that the paper
hanger does in hanging paper on the
wall they would have no trouble at all.
OF course there is q knaack in doing it,
and some catch on at once and will
place the paper in o tub in Jess than a
minute and as smoothly as the paper on
the wall. Some are very clumsy IN
handling the wet paper and get it badly
wrinkled in attempting to make it ad
here to the sides. If they start right at
the outset by getting it smooth at the
starting end, and then unfolding it
with the left hand and smoothing it
with the right, as they work around the
tub, they will have no difficulty. If the
paper should wrinkle, all they haye to
do is to peel it from the wood to half
its length and then work from the
center each way relayipg it. Some
people make the same mess in hang
| ing paper on the wall However, like
all things new, it requires patience.
and an intelligent person soon acquires
the knaek and experiences no difficulty
in papering tub properly and in an
.astonishingly short time.
Parchment paper does not improve
with age. In fact, it deteriorates and
becomes brittle and harsh. It should be
bought frequently aud fresh and kept
in cold place. Heat is Its deadly enc
my, and water is it's element Never
under any consideration use paraffin pa
per. Some creamery men use cloths for
tops, instead of parchment paper, and
add q paste Of salt, then placing the
parchment paper on top of the salt. This
Is wrong. The parchment paper should
be placed on the butter, but not until it
Is chilled down so as to be quite firm, as,
II put on while the butter Is soft, it will
wrinkle and present bad appearance
when being shown for SALE Air is what
destroys butter, and a package of butter
we'll lined with parchment paper, bot
tom, sides and top. will exclude the air
far better than it the tops are finished
with cloth and salt, for as soon as the
cloth and salt dry, the air can pene-
trate both.
think if creamery men will prepare
their tubs and boxes as have advised
that is, either by picking and salt rub
bling or parafiining-' will never
have to contend with Iacld, and they
must bear In mind that when 1t comes
to the time OF putting away butter in
cold storage for future markets buyers
this year will pay far more attention TO
the matter of the condition Of the pack
age than they have ever done before, as
experience has taught them that, no
matter how fine the butter may be, if
the package is not properly prepared,
whether parchment paper is used or
not, such lots will never do to hold for
future markets and are only fit for i'm
mediate consumption. George A. Coch-
rane in Country Gentleman.
How 70 Make Strawberry Gelatin.
Cover half bog of gelatin with half
cup Of cold water and soak pntil the
gelatine is melted. Mash q quart of
Strawberries through fine sieve, add
cup of sugar and stir until thoroughly
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