The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-02-07
TESTING BUTTER.


ter supply is undoubtedly a
great problem in many house
holds. not only with regard to the
quantity consumed but also to the
quality procured. For even II quite
q high price he paid it is not always
certain hy any means that il will be
OF uniform qualify, . remark which Is
especially applicable to the home prod
uct. In these days Of cold storage the
large dealers are enabled to lay in an
enormous stock at the time when but
ter is plentiful and keep it til the
fresh supply becomes more uncertain.
Then again in summer the high tenn
peraturp turns the butter oily. and
any defects there may he become un-
pleasantly obvious Here the feed Of
the cows to be had in the meadows
/ IL blamed. for the buttercups and king
/ cups are in all their glory, and though
/ they may help the color Of the butter
/ they may also mpart "A strong taste
TO IL.
| All this. however. is of but little
| consolation to the housewife who has
! to find some way of satisfying the
/ wants Of her household for those who
! are not respons iblc for procuring the
| supplies make no allowances for the
| difficulties OF Obtaining good butter,
| but are persistent in their complaints.
For those who know the direct sources
OF their supplies there are ways by
which they can help themselves
To Test Butter-Put a piece of but
ter the size Of chestnut into an iron
spoon and hold it over spirit stove
stirring il well with clean wooden
splinter as 1t mclts and begins To boil
Butter hoils with n little noise hut a
great deal of foam; margarine OF
renovated" butter has little or 10
foam and sputters and boils very
noisily. like grease and water. This
is the recognized test Of the Depart
ment of Agriculture at Washington
! To Prevent Rancidity in Butter
Work up the butter with a solution
of three-nuartcr ounce to one ounce oi
lbicarb0nate Of soda to each two pounds
OF butter and well wash It with this
then when the rank taste has thor
oughly disappeared rinse it we'll viii
fresh cold water and salt il al once.
7 or here are TWO other methods: Dis
solve httle lime In water; pour Of
some of the water when clear. Wasl
the butter in ii, and then wash it agar
in clear water. or it may be treated
by melting ii in bath of water W.!
some coarseiy powdered charCoa
which has been thoroughly sifted from
aust allowing one ounce of powdered
charcoal to the pound ~ butter
and afterward strainng through flan
mel.
Salt butter may he freshened h.
, / churnng it with new milk n the pro
: portion of one quart of milk to on
pound of butter
For The woman ON the farm the To-
lowing suggestions are valuable:
TO Keep Butter Perfectly Fresh
, | Directly the batter is Churned pat .
. into an earthenware jar and cove
with filtered water to the depth q
ne and one-half inches, place tn
jar in the cellar or in the coolest pia"
: possible and let it stand till next day
y next morning drain off all the wate'
I and cut the butter up into piece
! about the size of medium sized apple
then dip the hands thoroughly I'M
o icy cold water and shape each # theS
e pieces into an egg shape, pressing an
= turning IL well - as to get rid Of ever
: drop of huttcrmilk there may be
e. II. and throw each of these pieces int
, a pan Of cold water, which must b
: kept in the cellar as before. Tn
{ water must he changed every day, an
n twice week the butter must /
8 ", rkpd up as described. Butter "a
be kept fresh all through the winte
=. and in such excellent condition that
is extremely difficult to tell it frol
freshly made butter
= Butter to Preserve If it is desire
4 to preserve BUTTER for future use pac
-, it lightly into large lars, firmly presse
down to prevent the entrance of al
o layer Of sal; being inserted brfoi
II, each addili.n of butter, and hnall
= a thick layer placed ON the top Of III
" lar. This butter will keep well.
Butter to Pres orVe.--Put the butte
4, from twenty-five Ia thirty pounds
9 into a large pot or pan and stand tn
again in larger. fun Of boiling water
. keep this water AT the h0il stoadiI
for two hours, then remove all Il
IA scum from the butter draw il 10 u
/, side and Jet it cool skimming
a again when the heat has suhsidc
N and then pour at once into Clca
< stoneware jars. In this way all N