Year: 1872




Eternity's own splendor;


But one there is that marries both


Sublimity and Beauty;


Within one little line it lives


L{e tried to do his duty!



About Butter, and How to Keep 1t.
The London Milk Journal gives
several curious processes for preserv-
ing butter. They may not always
be of the highest practical utility,
still they afford more or less useful
hints, and we present several of these
methods, not only to show our read
ers what has been done in this di
rection. but to call the attention of
experimenters and inventors to a
branch of dairy economy quite too
much neglected. During the past
ten years there has been great i'm
proven ent made in the manufacture
of butter, and much interest is felt
by dairymen in obtaining infolma-
ton concerning the best practice,
from the setting Of milk to the salt
ing and working of The butter; and
here the matter has not unfrequent-
" rested. What is needed now per
haps as much as anything connected
with butter making, is a knowledge
of the best plan for butter preser-
vation. The loss, from ignorance or
want of attention on this one point,
is enormous, and it seems astonish-
ing that people should take so much
pains to manufacture a good article,
and then allow it to run the chances
of spelling by being imperfectly
packed, or put up poorly for market.
We need to know much more than
do about the proper preservation OF
many kinds of food, but especially
of butter, which so easily detericr-
ates from a luxury into S ate intol-
erable for human food. We must
regard, therefore, any attem at the
better preservation Of this food as
praiseworthy, and we think the Milk
Journal is doing important service
to manufacturer and consumer ia
opening up this most neglected
branch of the dairy. We condense
the account of the preserving pro-
cesses, giving simply the main fsa-
lures of each.


DANDRANT's METHOD


consists in rolling the butter in an
envelope of thin vegetable paper, or
tissue of some kind. The package
is then plunged into a bath OF liquid
resin, and if it is found necessary to
form thicker crust OF gum or RESIN
it is subjected to a second INNER
sion.


n GIRARD' 8 METHOD


the butter requires to be well wash
ed, so as to extract from it all the
milky particles, and when this Is
satisfactorily done, the butter Is
spread out and a quantity of brandy
or alcohol is poured over it. 1t Is
then kneaded together or worked up
so as to efectually mix the two sub
stances together. 1t is now made
up into balls, aud these are wrapped
in paper which has been previously
stepped in brandy or alcoholic spir-
its. This is afterwarI folded N an
other paper which will exclude the
air as much as possible. For long
sea voyages these packages are re
commended to be packed IN air
tight packages.


BELIN' 5 PROCESS


is first to beat up the butter between
two linen cloths within 3 days after
it is churned, in order to remove the
whey or other matter which might
cause rankness of flavor. The but
ter is now enveloued in paper pre-
pared for the purpose by being coat
ed with albumen made from the
white of eggs. For every egg whose
white Is beaten up, about fifteen and
a half grains of chloride of sodium
and half that quantity Of salt of
inter is dissolved in this albunen,
but the inter need not be used ex-
cept the butter shows signs of ran
cidity. The paper, however, is not
to be considered ready until it has
been before and after its preparation
subjected to & great heat by means
of q hot smoothing iron or some
other coutrivance. For long pres
ervation, the rolls are to be kept in
dry place, especially if the wealth
/ er is hot.


REDwooD's PROCESS


consists chiefly in covering the but
ter with parathne.s


BRTNING BUTTER.


Butter is sometimes effectuallv
preserved from the Summer to the
Winter time by mixing it with salt
and by merely inclosing Jumps of it
in canvass wrappers and putting
these in jars containing a quantity
of brine The brine does not enter
into the substance of the butter or
render it in any way disagreeable.
In the preparation of brine for but
ter we find it best to heat the brine
scalding hot, skimming it and then
allowing it to cool and settle, pour
ing oft tie clear, cold brine, which
is then fit for use.


SUGAR AND sALTPETER.


These substances are regarded by
many old and experienced butter
makers as important aids in the
/ preservation of butter. In one town
/ dIuOuS Tue DuJtSI AdCboIl6S VI orange
county, New York, the account OF
which was given in last years R,ral
NelC Yorker, we referred particularly
to these preservatives, naming the
proportion to be used as thought
best by Orange county dairymen.
We now present the Milk Journals
formula. To ten ounces Of fine salt
add two ounces of saltpeter and two
ounces of best brown sugar The
different ingredients are to be even
ly mingled together and an ounce of
this mixture used for every pound
weight of butter and well worked
in. Butter so treated, if close pack
ed and kept in a cool, well ventilat-
ted place, it is said will keep sound
for several years.


ANOTHER RULE


is to mix one ounce Of finely pow
dared white sugar with one ounce
saltpeter and two ounces large grain
ed Cheshire salt, and after incorpor-
ating them we'll together one ounce
of the compound of butter. The
mixture must be well worked into
the butter, which is then closely