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PREPARING BUTTER FOR MARKET.

Directions for the manufacture and preparation of batter for market have been sent ont to the farmers and dairymen of the Waterford district (Ireland) by the Batter Merchants' Association, and as they are likely to prove useful to dairymen we give them below : — The milking should be done regularly and carefully, the last drop being taken from the cow, and the hands of the milker should be perfectly clean. Let the milk be carefully strained, and, if the weather be hot, the milk Bhould be cooled before being set. Thin oan be done by placing the milk pails m oold water. The milk Bhould be set m earthenware or tinned veßsols, and kept m a olean, cool plaoe. Ore at care to bo takeu to Bkira the oream perfectly sweet, and when skimmed not allcw it to get too rips or sour, as a mistake of this kind will give a rancid flavor to the butter, thereby deteriorating its value 50 per cent, Keep your stock of cream m an earthenware or tinned vessel, and when any fresh cream is added let the c^eam be stirred and k'ep it from all smellb. Let it be oarefally covered with mualin to keep it from hairs, dost, or dirt. In hot, close weather, skimming should be* done every twelve or eighteen hours, and m ordinary weather every forty-eight hours. Ohurn as often aa possible ; and the use of the thermometer m the dairy is strongly recommended, so that the temperature of the cream and that of the dairy can be ascertained. The proper temperature for cream before churning is 58deg to 60deg. Should the oream be too warm, put the veaseJa m oold water, or if too cold pat thorn m warm watar, and while doing so , let the oream be Btirred steadily to emura thorough cooling or warming as required. When rinsing the oream vessels, let it be - done with milk, not water. Let the churning~be done ateadi'y, and never allow the butter to gather m lumps, as this increases the difficulty of extricating | the buttarmilk. When churning is com* pleted let half the buttermilk be drawn off, and cold, olean water added ; then , give the ohurn a few slow turns, again ( draw 'off half, and add bald water ; continue this until the water pomes a*ay quite clear. By following theoe directions the particles of butter come away better than if all the buttermilk were dra^n off at once. Take the butter (torn the ohurn with a ( skimmer or sieve, never touching it with the hand. Thep plaoe the butter on a flag table with an lnoline to allow pf dr&ining. An ordinary Carlow flag placed on a barre} will answer the purpose. Let the molar ture be then pressed out of the batter, , and when it has solidified let it be worked ; so as to get rid of all of the buttermilk. , For this purpose we recommend the use of L the butter-worker, bb it does the work [ eaßlly and regularly, and gives the butter , that nice waxy texture so muoh approved i; of. When the/butter has been sufficiently , worked— pare must be taken not to over- [ work it— let the salt (which should be * the finest and the best obtainable]) be > sprinkled over the batter, which should , be spread to the depth of half an inch, , then rolled up, and worked bo as to properly mix the salt. For mild cared batter, lib of salt to the 601 b, and ljlb to the 701 b, is recommended $ and for a b tauter despiption of butter doubte the relative qnanfl. ties ; the salt to be carefully measured or weighed. Let there be no drawing of butter through pickle or water after it hai been salted. Such a system cannot be too Btiongly condemned. Let the butter be packed m the cleanest and neatest firkin obtainable ; suoh packing to be thoroughly well done, taking care that the firkin will be well rinsed and scalded, it is recommended that the firkin be lined with muslin, thus securing perfect cleanliness, and preventing the butter sticking to the side of the cask. The farmers are particularly cautioned against the praotice of putting a quantity of salt at the bottom of firkins, also of soaking them, or of lining the firkins prith inferior butter, as has been done m some districts, Too great attention cannot be paid to the thorough yentllation and cleanliness of the dairy, and ajl the utensila conneoted therewith. The dairy should be situated m a p.oeitijn rer moved from the dung heap or pther objectionable atnollo, and the temperature should be about 56 d6g. or 58deg. It Is recommended that the floor of the dairy be tiled or flagged so that it can be easily washed. Earth or lime-aßh floors are the most objectionable, as they absorb the water or milk that may fall on them producing a Bour smell which taints the oream thereby injuring the flavor of the butter- Farmers are desired to see that the firkins they nbtain. are of the very best description, ihat' the bea^a and bottoms be of the same timber as the sl^ei, and that the heads fit exactly m the riddle. When paoklug, care to bo taken that the butter is not packed as high as the riddle, so as to enable the merchant to get the head fitted In prpperly, and without waate. The Oommittoo consider that the general adoption of the 561 b firkin, at least for the present will be to the advantage of the farmer and merahant, it being most suitable to the trade. Small maker* are recommended to use a still smaller paokage, say 401 b, $s it will enable them to make a fresher and more uniform artlole, and compete more favorably with large makers. The system of putting cabbage and 'other leaves on butter coming to market is not approved of, muslin is preferable. The carts used for conveying butter to market should be thoroughly clean.

Permanent link to this item
Hononga pūmau ki tēnei tūemi

https://paperspast.natlib.govt.nz/newspapers/AG18870115.2.10

Bibliographic details
Ngā taipitopito pukapuka

Ashburton Guardian, Volume V, Issue 1445, 15 January 1887, Page 2

Word count
Tapeke kupu
1,004

PREPARING BUTTER FOR MARKET. Ashburton Guardian, Volume V, Issue 1445, 15 January 1887, Page 2

PREPARING BUTTER FOR MARKET. Ashburton Guardian, Volume V, Issue 1445, 15 January 1887, Page 2

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