EARTH-MADE BUTTER.

Ashburton Guardian, Volume VII, Issue 2284, 19 November 1889, Page 2

EARTH-MADE BUTTER.

In a recent number of tbe Oaprloornla, a paper published at Rookhampton, Queensland, a regular contrlbutov to that paper who writes over the Dlgnature of " Agtlcola " m<>kes the following complimentary romu.k'i u^uu tha new mothod of buttarmaklng :— Exporl«nces are multiplying faßt m all directions on the sutj jot of making butter withont churning, by Blinp'y putting the cream m a oloth, aod burying it for twenty. four hourn undor tho soil, Every, one has not reaUtei a bucoobb the first tme, but some h;ive partially failed ibe first time, discovered whore thoy bad made the mistake, „n-l ooJiioted 1 the next time, roal'slng a eurocss every time after. All wh) luva given tbe mothod a fait trial tire Katttfied that It ia really a good and _ uoefnl thing. Nothing Is losi; ba: ills buttermilk, tho toil of 'charalug, aud tho nncertalnty of the result ; the gains are all the butter the craam contains without a fraction of loss, all the gonolue flivor of tho butter, apart from its odours !.n l tastes of dllfarent ibl'jgs generally con:alnod ln f tbo butter when muda m tha ennrn, and all the wearisome tim» *v innmed m working the ohurn. Tbe butter-milk lost is somttolng, but tho bntioc won by tho proooss Ib more than compensatory for tbat loss. And if tho process eomos fo be fct all general and acceptable to the botermaking portion of the pnbllo, but little Ingenuity may be called for to devise means of recovering tho extraoted butter-milk, Those wbo have failed would like to know the raaaou of tbelr failure. That has been oleurly revealed. Several havo lifted tho bag after twonty-four hours turlal of the cream to dhoovor therein what appeared to be a h*rd lump of sou* cream atill, and on patting It into wator to waah I have seen it dissolve again, and then requiring to be churned fo» butter. It appejrs, however, that tho washing Is a mistake. Those who have onooßoded say the butter ban muob the appearance of crenm still, but by gently stirring it awhile it formed Into butter right enough, an i eiuld ohortly after be washed, wheu it proved to be butter of tbe very best quality. "