Year: 1861




The art of making butter has not under
gone much investigation until quite recently,
when it was found that. butter, by judicious
management, was capable of being preserved
for almost any leugth.of time, and retain its
flavor To obtain this is one great object;
for it must be good butter or it will not Keep.
Many and various are the ways OF manage
ment. each one thinking. no doubt. his own
way best But if we wish to improve, We
must be willing to- bring our deeds to the
light; we must investigate, comparej try our
own experience, fas well as other people
when it looks rels le and adapt ourselves
and our business to the Situation in.wl,ich We
may 50 plScsd But besides aIl this there
Aslsl <ss..s.,-f l4s ne tAi1
can nerer en- a. butter making. 8 itctefS@-
thing else.


The first of these rules is cleanliness, scald>
ing with boiling water every thing that comes
in contact with the milk or butter. Second,
we must not be listless or unobserving, but
manifest our energy and perseverance, by al
ways skimming the milk in due season; that
is before loppered, and most especially before
curds and whey form, or before thu cream IS
rancid The first of these is very apt to oc-
cur in very warm weather; the last will be
likely to occur when the weather is cool, and
it is left too long before being skinned.


Tins are BY far the most desirable vessels
to set milk in, and tin cream tub, that can
be put on the cellar bottom or in a tub Of
cold water when churning, OF hot, as the case
may require with impunity is by fur the best.
The lid should fit perfectly, so rs to exclude
the air while the cream is being colected.--
We all kow the tendency of cream and but
ter to imbibe the taste OF whatever Is placed
in a pantry where are food or Victuals Of
any kind; neither should be placed in cell
lcr where mu8ty casks, soap, meat or vegeta-
blcs, oranything that has AN npleasand Odor.
Cool and dry, with little air and some light
though l should not have too much of that;
is the best place for it.


Much have been said of the various kinds
of churns, and apparently VIC have had all
kinds, from the Arabian goat skin to those
that glory in more scienttic skill, Ike such as
| saw in the Crystal Palace some years since,
that wound ap much like clock and churn-
ed themselves; and by the by thought they
might be made to answer rs they were pre-
cisely th., dash churn, believing the motion
thus being made is moro healthy for the chest,
the butter is better, and has this to recon-
mend it. it is easily thoroughly cleaned and
scalded. Cold water may be used little IN
warm weather when butter is near coming,
but it is more desirable TO set the .churn IN
cold water whcu we commence to churn, as l
believe either hot or cold water is Injurious
to cream.


With tin cream tub, VIC can easily get
the cream to the temperature desired, even
without thermometer. Place your finger
in contact with the cream if it is PLEASANTLY
cool, it Is IS in a right state. When the butter
is taken from the churn and placed in the
vessel to receive it, wash out the buttcrmllk,
in two or three waters as the case may require,
then salt with Liverpool salt, OF. to lb of
butter. work it in well, let it stand 24 hours,
when it shoulk be thoroughly worked with q
ladc until the brine OF buttcrmilk is entirely
out; but care should be taken not to work
until greasy, nor Shouldn't be worked in too
much haste, lest we lose its delightful prop
critics, and have almost our cream back again.


We should have an eye to its not standing
too long. after being skinned, before 1t IS
churned yet it IS desirable to have the cream
thick. becSuse it not only makes more butter
but fully as good. In consideration Of all the
care required, we do not hesitate to say a.
person must be a - 'Wide-Awakc' to make
good butter GcncSscc Farmer.