DIRECTIONS FOR MAKING BUTTER FOR WINTER USE.

Akaroa Mail and Banks Peninsula Advertiser, Volume 2, Issue 157, 18 January 1878, Page 2

DIRECTIONS FOR MAKING BUTTER FOR WINTER USE.

Proiessor Arnold contributes to the

New York Tribune the following excellent directions for making and packing butter so that it will keep. Persons who wish to know how to keep the butter made in hot weather for winter use are advised first, to see that the cows are so circumstanced as to be quiei and comfortable. Cows which are. by any means worried or heated by too much, exposure to hot sun, or annoyed with thirst, become feverish, and the butter made from their milk will not keep. Sound and healthy milk is a sine qua norain making' butter-to keep. Second, the niilk must not be kept so warm while standing'for the cream to rise that the creamwill become stale before!: it; can Be "raised and churned. Butter jnad'e from stale "cfeseu has its death -warrant signed and sealed," and nothing will prevent it from going to destruction. To make butter' that- ■ will keep the cream must be fresh^—it may be a little sour, hut it must not be in any degree stale. If the milk' must stand in a warm room better churn '<the>* whole milk when it begins to sour,, though it should be but'twelve- i hours old, rather th:in let it stand for fhe cream to rise till its freshness is des-,. troyed. Keither should the cream, afteif skimming, be long kept if it must be kept warm. If therqj is not cream:? enough, for a churning' -%hen it is in the right condition, do , 'not keep it till it* tspoils waiting for more, but supply the deficiency mill?, and let the;.' , churning the cream its fresh taste, braird—Cool "the cream ;':•• to 60 degrees appear as? may be,,before ' churning. . gutter- churned at a .high temperature, so it. comes soft andUj white, is spojlecL for keeping. waters "at hand wash thebuttemillc oli|f? but iif not/ press out yfch, ladle or leye)^

* ■ with.the least p||slh]e friction. It must fs,-\ on any aaxfyntllJe made greasy. If i. j£ utter > est^er in ohurfliii^nr, making, is ' 'treated with so m&cV violtifcqf.jis to break the grain and make it gre&ky, \t _ Tvill go to • decay like bruised fruit of Jbroken eggs, and for similar reasons, greasy butter is so perishable that there is no use in packing it away for # future day. It will depreciate from the start and' fail continually—salt will noV(save it. Many people have an idea that halting high will save butter. No mistake could be greater. It is the avoidance of injury in making which gives' to butter its best keeping quality. B'uttef not ■ fhjured in manufacturing ( is the only butter that will keep. Faulty butter will " go marching on " to destruction though buried in the best of salt.