The French Broad hustler. [volume] (Hendersonville, N.C.) 1896-1912, 1911-05-11

that is to be churned.
How to Color.
The cream should then be poured
into the churn and the color added.
il any artificial color is to be used.
Butter color does not effect the taste
of the butter but is added because
fashion" demands yellow butter
The amount Of color used will de-
pend upon the season of the year,
the breed Of the COW and the demand
Of the market. If by mistake the
color is forgotten until the butter
! comes, then it should be mixed with
the salt and worked in with the salt
Speed Of Churn.
The speed of the churn should be
such as to give the greatest agitation
to the cream. If a barrel churn is
used. it should be stopped two or
three times the first ten minutes and
the gas which has formed in the
cream allowed to escape.
When to Stop Churning.
The churning should continue un-
til the butter granules get to be the
size of grains of wheat. If churned
until the butter gets into large Jumps
or one big lump, the butter cannot
be properly washed. If stopped too
soon. many of the small granules will
be left in the buttermilk. AS soon
! as the butter has "come" the butter
I milk should be drawn OFF. Never
take the butter out of the churn until
after it has been washed.
When the Butter "COmes"
AR4or All &ho hY&korDoi1k has hn0n
drawn of. enough cold water should
be poured into the churn to float the
butter. The water, if possible, should
have a temperature Of not over 20
degrees and not below so degrees.
Let the water stand on the butter
for about one minute. At the same
time shake the churn, or. give it two
or three revolutions, if it is a barrel
churn, SO that the water may come
in contact with and wash every grain
of the butter. Draw of the water
and wash again just as at first. If
the churning has stopped at the right
stage, when the butter granules are
about the size of grains of wheat, two
washings will be all that is necessary
to wash out all of the milk. If the
churning has continued until the but
ter has gathered" or gotten into
large lump. only a small portion Of
the butter is. washed, as the water
can reach only the surface of the
humps. The result of poor washing
is milky butter. for to get the milk
out of butter it must be washed out.
1t cannot all be worked out.
After the butter has been washed
it should be taken out of the churn
and sailed and worked. Butter
should be sailed to suit the taste of
those who are to ca it. A good rate
is about one ounce to one pound of
butter as it comes from the churn.
Only the best grade of salt should be
used. Sprinkle the salt over the but
ter while it is still in little grains.
This will give a very uniform sailing
with little work. After putting on
the salt, take a paddle and work the
butter. Never work with the hands.
The object of working butter is to
work out the excess water, work in
the salt and to give pody. If several
pounds are to be worked at one time,
it will be best to get butter. worker, as
more than one or two pounds cannot
be worked satisfactorily with a pad
1 die. Stop the working when the but
ter gets. into a tough waxy mass
which. when broken apart. will have
a granular appearance.
Packing.
After the butter has been worked
it should at once be put up into one
pound prints, if it is to be sold. and
wrapped in parchment paper. 1t is
best to use the standard print (45Rx
212x2A inches), but any print will
do if it is neat and attractive. 1t
costs very little to Lave the name OF
tie maker or the name of the makers
fam printed on the parchment
wrapper, and it will add very much,
If the butter is good to the selling
quality. The traue will soon Learn
to ask for job Smith" o. Glen
dale butter ii tie name is printed
so that they can see where it comes
from.
1t may seem to some that too
many details have b en- giYen and
too much asked of the busy house
wife, but it is the attention to details
that count in butter making. After
a little practice much of that that has
been given in this article will be
found to be very easy and will not,
take very much time. To sum up.
the essentials in making good but
ter are: Clean milk, proper temper
allure of soUring and churning the
cream, thorough washing, which can
only he d@ae when the churning pro-
cess has been stopped when the but
ter is in small %granules, proper work.
Ing, and finally packing in a neat
package.
Not Coming, But Going.