Press enter after choosing selection

Mating And Packing Butter

Mating And Packing Butter image
Parent Issue
Day
3
Month
May
Year
1872
Copyright
Public Domain
OCR Text

-Much has been said inyour columns on tle subject of making and packing butter. Asvery one has a different theory, I will givo my own practico, which has groved very satisfactory and may be of adv.antage to others. To have good butter three things are essential : lst. Good milk. To havo this a good ow is requisito ; a poor cow will barely ■g&y for keeping. All clear protít is made from good cows. B ut even a good cow ■will Hot give good milk unless sho bas proper lood. Bran, shipstuffs, clover, ï vegetables - oarrote, turnips, gmall potatoes, etc. - with slops fronx the kitohea,.have ahvays given me the best resuite. 2d. Proper vessels for holding the nnilk. These ma-y be tin paus or shallow crocks. It the former, they should be thoroughly clesinsed with brush and soap, then scalded with clean water, aired and dried. If earthenware is used it should go through the same process of cleansing and then be put into the stove, or other warm oven, and well bakod. This will keep them entirely sweet. 3d. The cream must have the saaie careful handling as the milk. In the Bummer it should be kept in a cool place in a large vessol - stone jar - till thick euoiigh, not lili it becomes acid to the taste. In winter it will require to stand in the churn by the stove for several hours. When ready it should be churned vory rapidly, and as little water as possible used with it. I use no water on butter after it comes from the churn. Thorough workiug with the hand or wooden ladlc is my plan for taking the milk out of it. The best seasons for packing butter are May and October, the former for summer and the latter for winter use. Whcn tu ken from the churn I work out all the milk I can, salt moro than for present use, and set it in a cool place for ten or twolve hours. I then give it another thorough working, by which itis entirely ireed from milk. I then pook it down, perfeetly tight, in a new oartlien or stono vessul, and cover it with a oloth, upon which I put an incli of fine salt to exclude the air. Whcn the vessel is full it is closely tied with paper, the cloth and salt still remaining. By keeping in a dry, cool place, butter made and packed in this way will romaiu psrfeotly firm and sweet for mauy mouths. - Prairie Farmer.

Article

Subjects
Old News
Michigan Argus