HOW TO MAKE PRIZE BUTTER

Ashburton Guardian, Volume VII, Issue 1742, 17 January 1888, Page 2

HOW TO MAKE PRIZE BUTTER

B (By Mary S. Oonnell, Nanfcwloh). j At soon sb the milk 1b drown from the . B cows It is brought gently to the dairy aad ' 3 straiaed Into a largo milk cooler or r&t. ! after which it la put through the Laval j separator, which ia worked by ■team , power. The cream Is reoeired ia Urge tin s vested whloh, on being fall are im> , mediately plunged la a olstern of cold , water and brought to a temperature of 60 , degrees, at which It is desirable that It , should be kept to ripen ; ft la generally i ready to churn m two or three days. The , churn used is 'Bradford's Diaphragm,' , which is driven by steam, ohorniog about ; 401bs of batter at. a time. It fs workejtl , at a speed of forty-five revolutiooi pel minute, the temperature of the cream i being 57 degrees. Churning, Is generally completed m thirty to forty minute* ; a ] smaller oburn Is also used for pupils who wish to learn to churn by hand. When the butter appears m very emsll particles, about the aiss of pin heads, a quantity of cold water . (about four gallons) at a temperature of about CO degrees Is added, and dhurning ia oontlnued until tho butter appsars In grains about the sfza of large shot ; when the churn is stopped the buttermilk is then drawn off through a strainer. When the grains are firm the butter Is never washed (as I I am nnder the. impression that washing frequently Id j ores or spoils the flavor), but left 1 3 drain m the ohurn for ten minutes. The butter la then oarefuliy lifted out of the ohurn with a wooden scoop into a small tab while In grains, after being weighed m bulk upon the maohlne : the buttermilk Is well pressed out upon the. butter-worker, and a quarter of an Qauge , of salt added to every pound of butter. When the batter- worker is passed over the butter five or six times/ it Is then put away for three hours, after whloh it is again put on the butter- worker and worked until it is seen to be quite free from moisture. This is facilitated considerably by the butter-worker being wiped dry with a naualin oloth each time the batter Ii passed over if. The butter is then neatly made up Into lib rolls, and stamped wftH the initials '0,0. D.1. Go. Limited, 1 wrapped m grease proof paper, and put into cardboard boxes ; these are again packed Into large wooien boxei of 241bi each and sent to various customers. The butter made on this system is waxy and oloae m texture, clear )n color, and dietlootly pure In flavor, an.d VtlDI Wll| tod Qonmaadj t high priej,