HOW TO MAKE PRIME BUTTER.

Ashburton Guardian, Volume VII, Issue 1674, 28 September 1887, Page 3

HOW TO MAKE PRIME BUTTER.

The following articie waa contributed to the " New Zealand Farmer "— While entering upon this subject, no necessity arises for discussing the important points of dairy appointments, <r cleanliness, age of cream, temperature, rotation of churn, etc., but simply the treatment of the cream m the churn, Commencing, therefore, with the churu, not mote than half full of cream, turn away patienHy oiitll the cream begins <o thicken, then watch with the greates' care until the appearance of coarse porridge presents itself ; then revolve gently, until the very first eight of milk appears, then etop or your butter is ruined. Pour m half a bucket nl of the purest and coldest water obtainable, and— away gees ail ai^n of buMer bo patiently worked for Replace the lid and work away rapidly, end probably In about five minutes the cream again begins t>> thicken. Itnmed'ately pour m the remaining ha f mckettol or Tater, or as much more as will float the batter without raising it too near the top of the churn, and turn as before. Sgod aa thickening again beginß, churn gently until those pure eolid, golden grains of butter congregate upon the aorface. New the batter is obtained m its pura and aiuple state — butter absolutely, and nothing else Take the milk-strainer, after bting scalded, and cooled m cold water, place it on a locket ; remove the churn plug, and away go butterruj k and water, accompanied by lots of grains so fine as to appear almost a solid mass. HaviDg coaxed out all the water possible, without the least pressure upon the grains of butter, knock thoae caught m the strainer into the churn again, and pour In another bucketful or more of water m a stream (a watering cen is best), giving as much fall as possible, thus ecattering the grains, and displacing them from the bottom of the churn. If required foruae, pat away the buttermilk, and, m a few hours, the water rises to the top and may be lad ed off, the buttermilk remaining. Gently bat thoroughly rouse the grains into activity ; btiug careful never to produce congelation, pour off through strainer as before, and bo continue until the water returns pure as it went m. If this ia successfully managed the grains remain separate to the last, and the most petfect results obtainable are the reward. Now have a bucketful of brine strong enough to float en egg, made of the beat dairy salt, and pour with violence upon the butter, having first strained the brlce through a double thickness of butter cloth. Agitate until a'l is efl at, remove dashers, and leave to soak twelve or twenty-four hours, as convenient. Now, many articles have appeared n tbe "Ftrmer" relating to granular but er at) d moat adviie that the batter be not woi ked. This cannot be, for a large percentage of brine remains among the grains of butter consequently for eating this is unpleasant and bsßides it is unfair to the purchaser If the butter is to be packed away for a time and worked before selling, this is advisable, for the more perfect the grfein the better its keeping qualities. But if for immediate use, gather tho grains together m a ball with the hands and Fqneeze vrell, then work with pata just sufficient to expel thn brine, which comes off perfectly clear. The " Farmer " tells us of machines now m use for clearing the butter of moisture, leaving tha graliiß unharmed, but the only gatiafaction poor farmers oan obtain from such machines is that of being able to keep themselves poßtei op m the advance of butter- making by reading of them. Should the butter stick to the handg when gathering it, repeat tbe process of washing them m hot and oold water. Should it be considered necessary to add moro salt, use the very beat dairy salt, which should have been previously puanded m a mortar, acd of course recollect that the butter ia already salted sufficiency for delicate palates, and will require comparatively little more. Be liberal with buttercloth and cover each pound completely, b trail the brine m whioh the grains soaked into a clean jar or keg, and put away for next charninx ; being careful not to retarn the laet half pirt into your batter Buch being all a little sedimentary. It may be used many times with an occasional addition of eait. If the batter is to be packed away make brine same as advised above, only of good common salt, and Btrained through doable thickness of bultercloth. tee that tho batter is kept perfectly covered by being forced down mechanically. I have batter now propared thus, eevbn months old, perfectly pare and sweet, only it has been kept uniformly m a very cool place. 1 wish thla article could reach tho3f) farmers who are content to spoil their butter after the manner of their grandmothers, but it won t, fir Bach never read, or reading don't apply. They continue to mix their impuie batter-milk with the butter, and scoop the horrid white roftßs out of the churn, mess it about to drive the milk ont, which no process could do completely — and then commit the additional vandalism of colouring it up with some other mess, over-eat It to obviate the other noxious flavours, send it to market, and remain happy m ignorance, There la no doubt considerable trouble required to procure butter by thia method, but those ambitious to excel do not regard Booh care a trouble, considering tho results a sufficient recompense.