The Monmouth inquirer., 1898-09-01
BUTTER That KEEPS.
Its Making Described From Cow t.
Cold Storage.

Cold Storage.
A correspondent Of The County Cen
tleman has this to say about the max
ing of kind Of butter that will keep a.
long time without deteriorating in fa
Vor:
Now want to give the methods Of
some dairies that are to-day and have
been for more than twenty-five years
year after year, making and selling fol
prices from five cents to ten cents above
highest quotations
First of all, they have good healthy
COWS that have pure food. pure water
and pure air They are run in pastures
that are kept as free as possible from
weeds. Their stables are light, roomy
and well ventilated. The cows. are new
er worried with either men or dogs
They are fed, MIXED and handled in al
ways with the strictest regularity as
to hours and by the same persons, es-
pecially as to being MIXED. The milk
is never allowed to stand in stable-oI
any other place where there might be
Objectionable odors-until it cools to
the temperature of the stable The
milk is strained through wire and clOtE
strainers into the pans or creamery OF
separator, whichever method of cream
ing is used
Most of those who have successfully
made this kind of keeping butter use
the gravity process Of creaming. Still
the method of creaming matters but
little, provided you get the right quail
ity of cream and can ripen it to per-
lection. They skim their milk just
a &c he mil CHI hn caaG or
acidity The cream is churned in about
forty-eight hours after being taken
from the milk AS regards tempera-
ture, as much as possible the milk
from the gravity process is kept at from
sixty to seventy degrees. So also is
the cream after being taben from the
milk. Generally speaking, the cream
from the milk handled in this way is
what would be called forty 10 forty-fiye
per cent. cream-that is, two and one
quarter to two and one-half pounds OF
this cream will make pound Of finish
ed butter Cream of this quality would
necessarily be quite free from other
matter than butter fat as compared
with cream of which it takes four to
four and one-half pounds for pound
of butter.
The cream is churned at tempera-
ture ranging from fifty EIGHT to sixty
two degrees, as the temperature of the
air may be at time and place OF fhurn-
ing. When the cream begins to show a
general form in the churn, especially
with the heaviest per cent. of cream,
some well water of about sixty degrees
temperature is put into the churn. AS
soon as the butter globules form into
size like small shot or grains Of wheat
the buttermilk is run off and the but
ter is washed with water at not far
from sixty degrees temperature. At
ter washing and draining as dry as pos
sible the butter is taken from the
churn, weighed and put on butter wor-
ker ready to be salted. The quantity
of salt runs from one to one and one
quarter ounces per pound OF butter, as
customers may desire. When the salt
is thoroughly worked into the butter,
it is rolled into large Jumps and after
being well covered with a linen cloth
dampened SO as to exclude the air as
much as possible, it Is left for four or
five hours. when it receives another
slight working and is packed or stamp
ed into pound prints.
So much for the method OF making.
Now as to packing, when wanted in
large packages, the best package / have
ever yet used is first class swell made
white oak package. These should be
we'll soaked in brine for several days
before being used The butter is put
into these packages in quantities that
will make layer not far from two
inches in thickness. When this layer
is firmly pressed down in the package,
a sprinkling of salt is put on the but
ter and another layer Of butter put on
until the package is full. When filed.
a piece OF muslin Is placed over the
butter and layer of salt on top or
the muslin The salt is dampened and
we'll placed against sides Of package.
Sometimes the salt will need moisten-
ing a second time. A smooth stone or
piece of plank is laid over the package
and it Is left in this shape until il is
shipped. When a package is opened
for use, muslin sack the size of the
package should be made that will hold
salt to the quantity of one-haif inch
thickness. This can be put on top OF
the butter and kept until the butter is
all used out
To get the butter from the package in
good shape v shaped piece may first
be taken from layer, and then You can
cut out any shape or size you like.
Great cara must be taken at all times
when butter is taken from package
to see that the bag Of salt is put back
in good shape and you are safe against
having tainted butter.