Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1919-10-03


than the buttermilk. If a barrel
churn is used, turn it about eight or
ten revolutions, to wash the butter
thoroughly. Draw off the water
through the strainer to catch the
butter. Add the same quantity =
water again, but have it about the
same temperature as the buttermilk,
Draw off this wash water which
should be almost clear. Butter thai
is not properly washed gets "old
and strong quickly, while butter that
has had the buttermilk washed OUT
stays fresh much longer. This point
must be remembered if butter is to
be of good quality. With paddle
take the butte" out of the churn and
put it on the worker, taking care II
retain the granular condition of the
butter. The hands should never
touch theI butter. 1t is not necessary
and is certainly not COM - : BILE
Remember that black specks, white
specks and finger prints in the bH-~
ter are advertisements Of a very det-
rimental nature. Cleanliness an&
progress go together. Without clean
liness, progress in butter-making 8
impossible.
When spread out in the worker,
add one heaping tablespoonful of salt
for each pound of butter. Sprinkle
half the salt on the butter, then work
it in. Turn the butter over on the
worker and sprinkle on the remainder
of the salt. This will decrease the
amount of working needed. Be sure
to use only the finest butter or table
salt Do not use coarse, barrel salt,
as it does not dissolve readily. But
ter should be sailed because the salt
improves the flavor and preserves the
butter, making it keep longer. WORK
the butter by using pressing, hrm-
ing motion of the lever or paddle. Do
not slide the lever or paddle, as 1t
Injuries the grain" or body" of the
butter. When the butter is free from
holes, firm and no gritty salt can be
found when a piece Of the butter is
bitten between the teeth, it has been
worked enough. The butter should
be worked only enough to distribute
and dissolve the salt Butter is not
worked to remove the buttermilk, for
that has been washed out. 1t is not
worked to eXpel the water. Too much
working breaks the grain of the but
ter and makes it salVy, greasy and
stringy. When piece of butter is
broken the broken edges should be
Jagged and rough, not smooth. II,
after the butter stands a few hours,
slicing it reveals uneven colors or
wavy lines or splotches, it was not
worked enough or the salt was too
coarse. This uneven color or mot
tied condition is not due to the col
oring matter but to the uneven dis
tribution of the salt. Moles must
be carefully avoided, but should some
appear in a churning of butter they
may be permanently removed by re-
working the butter just a little.
Three-fourths of the country butter
is overworked because the maker has
tried to work out either the butter
milk or the water, or both. When the
butter has been worked sufficiently
| it is ready to be nodded. For this
purpose use a brick-shaped mold.
Any figure on the butter will be
mashed out of shape when the but
| ter is packed into q box to be ship
| ped or to be taken to the local mar
ket Butter sold in round prints is
classed on the market as cooking
butter and brings or 10 cents
pound less than it would bring If put
up in brick-shaped print. The mar
ket demands the use of the brick
shaped mold and the requirements
must be met in order to get the high
est price. Each cake Of butter should
be carefully wrapped in parchment
butter paper inches wide and II
inches long. 1t can be much more
neatly done by having the papers
| thoroughly wet when they are used.
All up-to-date people advertise
their products. You can advertise
your butter by having your name and
address, the name of your farm or
dairy and some catchy advertisement
printed on your butter wrappers.
Then when some one buys a pound
of your butter and finds it good he
will call for yours all the time. You
must be proud of your butter and I'M
less it is of the highest quality you
should never sell pound of it under
your name or trademark. People
can and will avoid your butter when
your name is printed on it, If it is
poor, just as they can and will call
for it if it is good. Be a three
thirds butter-maker. Learn to make
the best butter and marketing it will
become a pleasure.
The most important part Of the
churning work is the proper washing
of all/utensils. Many people who try
to do dairy work do not know how to
keep vessels, cans and other utensils
clean. The first thing to do is to
rinse all vessels with cold or luke
warm water to remove the milk or
buttermilk. Then wash everything
with hot water in which some good
washing soda has been dissolved.
Never use soap, as 1t has a tendency
to leave a film of grease on vessels.
A good fiber brush makes the work
easier and more thorough. After all
utensils have been thoroughly wash
ed, rinse them to remove the washing
soda, then they should be thoroughly
sca1ded with boiling water and al
lowed to dry from the heat that is in
them. Never dry any dairy utensil
with cloth.