The Wilmington daily Republican., 1901-09-04
THE GOLDEN
BUTTER

/
No slolen can make butter. The one
thing 10 be kept in mind. morning,
noon, and night. is neatness, neatness.
ncatn"ss. The milking should he done in
the clranfst place that can he fouEd,
and the cows should ne kept as clean as
| possible. Wash the teats and uddcrs
| thoroughly with plenty Of cold water, and
| wipe with ciotl. or towel. As soon
| as Il pail is filled take it to the milk.
room and strain the milk through tine
wir"-cloth straIner. kept for the pur-
pose, and not attached to the pail (th8
simple straincr being more easily kept
cl"An.l Never allow milk to stand in tho
stable ard cool, as it absorbs the foul
odors of the place. The pans fiat stone
crooks with ilnl'ng sides ar. better than
tin pms, In winter hot water should be
poured into them while milking is lie.
ing done. and poured out just before
Slrlining the milk into them) should be
set on stats rather than shelves, as it
is important to have the milk cooled from ,
the ANIMAL heat as soon as possible.
Skim each day, or at least within twenty
fouw hours. Souring does not injure tl.
quality of the cream, but the milk should
not use perforated skinner, but re-
move IA little of the milk with the cream,
as this does not iuJurc the quality or les
sen tn" quantity of butter, and gives more
wcll-tavrred buttermilk, which is a
fuvpritc and who's, some drink. II there
is cream enough each day, it should, Of
course. be chullcd, aud this plan makes
III" best butter. although it takes longer
t., ..l,, 4 L..
be set aside in II cool place. covered, and
stirred thoroughly wherever more is
added. II ought not to stand more than
two days. and must not he allowed to be-
come bitter and ilaky. The best plan
is to churn as soon as it becomes slight
ly acid. Scald the churn and dash
thoroughly. and put i'll the cream at
temperature of SIS degrees The motion
of the churn will spoA bring it up to
about 60 degrees. When be butter comes
harden the butter and pake it easier
to gather up. After gatl ging it as well q
as possible with the dash, \lslould be vseSs
moved TO the table or bowl, ana thorndgh-
ly worked with a fiat wooden paddle, n
lnever with the hand, as the sensible
will more or less faint tho 4
hllttrrI. using an abundance of cold soft
water to wash out the buttermilk and X
harden the butter. BY this process the s
is removed dni-lly, and
|h"r" is no need of excessive working.
which Injuries the grain of the butter. 4
This is especially true of that which
is TO hc packed, rs it keeps longer well
washed. II to be used Immediately, tho
washing may hc less thorough. An ss
'nh,r and better plan is to remove the
puttrr to Il marble slab and lay on the
op of it Il piece Of ice. As it settles
lown by its own weight, WORE. it up
lrouud th" edges with the paddle, and
he water from the melting lee will wash
mt and carry off the buttermilk Before M
" during the clurning the bowl (which =
hould never he used for anything elsel II
II which the butter is to be saltcd, should
'c filled with Scalding water. which
hould remain tor ten minutes pour out a
md rub both bowl and paddle with Nj
ara coarse salt, which prevents butter Aa
rom sticking. Rinse thcrorghly~ and =
i'll with cold or iccwatcr to cool After i.
Washing butter free from milk remove d
'"is Nc"ili having first poured out Sss
h" cold water and uhc butter-bowl and IA
adllr should occasionally be secured
With sand or ashes. washed thoroughly
iith >oap.SUdS and rinsrd until all smell y
f soap has Disappeared work in grad h
ally salt which has been pulvcrized by s
rlinG. and freed from foreign sub
tanc"s. II wanted for use. one-half s
uncc Of salt to the pound of butter Is HI
Nilirirntlmt if wanted for packing. use
hrcc fourthS of an ounce or even an
llncr of salt. Use only the best quality
f dairy salt. After sailing, cover with 9
ptton cloth soaked in brine. and sst ii,
way in Temperature of about 60 de-
r""s for twelve hours. Work the second
me just enough to get the remaining
Ilit"rmilk out. This. however, must bs
one thoroughly, a$ otherwise the acid
the huttrrmik will make the burttr II
lnril. At the end of tn" second work.
II 1t is ready for use. and should hc s
'pt in clean, sweet place. as il soon 3ss
hSorhS bad odor> and becomes tainted.
he If Of cellar in which are decay q
L ' g"tnbirs soon ruins the sweetest S
lti"". In packing for market lash but n
- tubs are the n"at"St and hest pack 81
-rS, soak the package for lively" hours y
hrin" strong enough to float m egg, 81
>ck the butter in evenly and firmly,
lyi ing first pm, in u thin layer Of salt
\ FARMERS WIFE.