Gloucester County Democrat. (Woodbury, N.J.) 1878-1932, 1898-07-07
LONG KEEPING BUTTER.
Every Stage In Its Making, From Cow to
Cold Storane

Every Stage In Its Making, From Cow to
Cold storage
A correspondent OF The Country Cen
tleman has this to say about the MAX
ing of kind of butter that will keep a
long time without deteriorating in
flavor:
Now want to give the methods Of
some diaries that are today and have
been for more than 20 years, year after
year. making and selling for prices from
5 cents to 10 cents above highest quota
tions.
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 never
worried with either men or dogs. They
are fed MIXED and handled in all ways
with the strictest regularity as to hours
and by the same persons, especially as
to being MIXED The milk is never al
lowed to stand in stable-or any other
place where there might be objection
able odors-until it cools to the tenn
perature of the stable. The milk is
strained through wire and cloth strain
ers into the pans or creamery or sepa-
rator, whichever method of Dreaming
is used.
Most of those who have successfully
made this kind of keeping butter use
the gravity process of creamiDg. Still
the method of Dreaming matters but
little, provided you get the right quail
ity of cream and can ripen it to perfec-
ton They skim their milk just as soon
as the milk shows the least acidity.
The cream is churned i'll about As hours
after being taken from the milk. AS re-
CARDS temperature, as much as possible
the milk from the gravity process is
kept at from so degrees to 20 degrees.
So also is the cream after being taken
from the milk Generally speaking, the
cream from the milk handled in this
way is what would be called 40 to 40
per cent cream-that is IA to az
pounds of this cream will make pound
of finished butter Cream of this quail
ity would necessarily be quite free from
other matter than butter fat as COM
pared with cream of which it takes
to A Is pounds for pound of butter
The cream is churned at a tempera-
ture ranging from 5S degrees to 81 de-
grees, as the temperature of the air may
be at time and place of churning. When
the cream begins to show a general form
in the churn, especially with the heavi-
est per cent of cream, some well water
of about so 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 butter is washed with
water at not far from so degrees tenn
perature. After washing and draining
as dry as possible the butter is taken
from the churn, weighed and put on
butter worker ready to be salted. The
quantity of salt runs from | to l "a
ounces per pound of butter, as custom
ers may desire When the salt is thor
oughly worked into the butter, it is
rolled into large lump and after being
we'll covered with linen cloth damp
ened 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 stamped into pound
prints.
So much for the method of making.
Now as to packing, when wanted i'll
large packages, the best package have
ever yet used is first class we'll made
white oak package These should be
we'll soaked in brine for several days
before being used The butter is put III
to 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 sprin-
king of salt is put on the butter and an
other layer of butter put on until the
package is full When filled, piece of
muslin is placed over the butter and a
layer of salt on top of the muslin The
salt is dampened and well placed against
sides of package Sometimes the salt
will need molstening second time. A
smooth stone or piece of plank is laid
over the package and it is left in this
shape until it is shipped. When a pack
age is opened for use, muslin sack the
size of the package should be made that
will hold salt to the quantity Of one
half inch thickness. This can be put on
top of the butter and kept until the but
ter is all used out.
To get the butter from the package in
good shape Y shaped piece may first
be taken from layer, and then you can
cut out any shape or size you like.
Great care must be taken at all times
when butter is taken from a package to
see that the bag of salt is put back in
good shape, and you are safe against
having tainted butter.