ART OF MAKING BUTTER.

Ashburton Guardian, Volume V, Issue 1246, 25 May 1886, Page 3

ART OF MAKING BUTTER.

Under this title the Amuricm Patent Office has lately granted a patent 10 Lyman Giiitiuip, of Chicago, Glioma’ for the following : 1 Take, nay, ono gallon of creon, keep it in temperature of C>o deg. to til Jog lor thirty six hours, or so that it will cl.ibhor ; take another gallon <f cream, in same temperature for 21 houra ; pul both into ;i churn, and churn one minute. 'Then turn out one-third cf the mixture and pul one pound of butter into this one-third and stir well and lot it stvid, while \ou continue churning the two-tbirds remaining until seeds of butter appear : then add or put in elgh 1 pounds of butter and churn four minute? : then return the one third which you had previously takiU out, and churn the whole until butter is made. P you desire to colour the lamer, this should ho dme jus* before you erase churning. To mam holier from milk only, you follow the onno pr-’-C-.-9S. and ke<«p the proportions the same. I u e no chemicali what o ,v-r, and make the butter pure and sweet front milk or cream only. The but’er j « into the churn if it be of an inferior quality- will cone out vastly improved, the rancid part disappearing with the water of the tank.