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Working And Packing Butter

Working And Packing Butter image
Parent Issue
Day
28
Month
July
Year
1865
Copyright
Public Domain
OCR Text

One ot' the causea of bad butter is the hubit vvkioh Kouie duirywoiiiisu indulge iu of loaving lbo butter unworkod for u considerable time after churniag. Every liuar Ibüt tho buUermi.k remuinaih ooutuof wiUi the butter, aftur churning, ia an iujury ; it cannot be freod f rom it too BOi ü, The grain of butter is ofteu spoiiod by too mueh workiug ; ou tho otber ham!, it' it m net worked euough, it will be spoiled ; tlis procesa therefore requires niueli ultèntioD, It ia h"rj U deiiuo with accuracy wiiftt o maan by thu grain of butter, but evo-.y uue kaows whether butter looks or f'eels gruasy or waxy. When it bas the appeáranoe of wax, we say tho gram a good, and thü more it resümbles wax iu its consisteney the bitter is the grain. Tho more greasy it is in appearanoe, tho nero wa say the graiu has bi'cu injarod. Ia order to freo butter froni the ijiilk with tbu leust iujury to the graid, it should be guthored into an ego shaped í'orm with a woodeu butter , ladle, vviïhouriouohing ït with the nalred, hand ; it should Uien bo gashed lougitudinaily around tho whole circumfereiice, lönkiag the ciruinuls lovvost ;it either end of the trawverae axis, so that tb. nilk can run rtadily away. Pressing tlie tnass togetherj so thut the partióles are eompelled lo südo over each othcr laterally, as when putty id worked, and mortar is tempered, raust be carefuily avüided, under penalty of spoiling the grain. Butter machine workers have failcd of success chietly beuar.se of the pressure which causes a rubbiüg motion of the partióles upou cach otiier; they mash . the buttor without proporly working it. I have no doubt, ho'.vevor, that the mechuDical ingenuity of our country will yet supply a form of this much needed instruiüoiil, whioh will relieve dairy women of the heavy labor oí' working it by hand, without Dj'uriug the grain. It is r-ot easy to work out all the buttennük at once ; it is, therefore, bettor to set it afilio after tho first working ia i cocí place for twelve hours, during whioh the action oí the salt will libérate more of the buttenniik ; tho first process should then be repeated, with the same precautions agains't injury to the grain; it ia èlféh 'ready f;.r packing. I need uot teil tho dairymen of this country that no packages save oaken tubs ntfl fit for butter, nor that the wood from whioh they are made should be thoroughiy soasoned. They should be prepnred by pouring boiling water into thejn, in which they. should soak for twenty-four hours; they are then to be filled with sirong briae for two or tbree days, after which they should be ■well rubbed with fine sa't, wheo they ihc ffprinpw jLpk

Article

Subjects
Old News
Michigan Argus