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Curing Butter

Curing Butter image
Parent Issue
Public Domain
OCR Text

At t lie coiijL'iiuciiR'iit of the grazinr aeasou, tlioau who have l;irge dairy farms, na ui ■:! as tlioso farmers who nake tnadffflte ijuauiities of butter, should adopt puch uiL'tliods of makiiig it as will insóre the verji best rjuaivty. A correspoudeut of the Camiadian Agriculturisl Htates that the foUowiug is the melhod "f treating butter in the west of Scotland. He suya : ■" Whenever the butter is made in the churu, it is removed l'roin the butter railk, and wafeed in at least three or i'our changes of eoïii spring water. If ü..' butter is verf soft and the weathcr hot, it should be allowed to lie for ten minutes or so in the cold water, to harden, befare it is mach beaten ; after this it must be carefully kneuded with the ski in mine; dish, till uvery partiële of buttormilk is expelled ; after whioh, whilp the bat ter is yet soft, it ought to be saltea; The quanttty of galt for butter u tended for keeping severa} months, as used by the Ayrshire dairymen, is half an onnee of snit mixed with ton drauhras ut refiued sugar, and ten drachuis of nitor to even sixteen ounces of fresh buiter. The sugar improves the taste, and the nitor givcs the. butter a bettcr color, while both of tfaern act with the salt in preserving the butter from raneidity. Both the sufw and niter should, howcver, be usjd with greut caution, and should not exceed tho quantity stated above, otherwise the butter ncquires a peculiar, disagreeable taste. The whole three ingrediente are well mixed together and ground or pounded very fine. In curing, the salt is niinutely mixed, if not, the parts that missed the salt will be white, and the other parts yellow. But although it is necesaary that the salt, &o, ba earefully knoaded through the butter, care must be taken not to bake or knead it (tpo niuih, othenvise it gets i tito a state ike putty, and becomes tuff and gluey The great point is cleanliuess. Extreme at tention should be given to the soalding and seouring of the coolers, vats, cburns, &c , as without tljis, however good the management iu curing and packing, the butter will have a strong taste, and consequently be of iufenor (juality. It is also iieces-:ary to keep the cured butter iu a cool, airy i place ; the outside of the kegs sbould be kept dry and olean, as a great deal depeuds on appearance in getting a price; if the temperatuie of the store can be kept low by keeping ice i-i it, all the . botter.-


Old News
Michigan Argus