Butter Making.

Hastings Standard, Issue 176, 20 November 1896, Page 4

Butter Making.

Simple rules for butter making have been issued in a revised form by the Royal Agricultural Society of Kngland. They are put in the following forcible manner : Prepare churn. butter worker, wood"11 hands, and sieves as follows : (1 j ! iiiisv with col<l water, (*2) scald with boiling water, i;{) nun thoroughly with salt ; (-1) rinse with cold water. Always use a. correct thermometer. The cream wh.-n in the churn to be at a temperature of .",{5 in summer, and CO degrees to Cr2 degrees ill winter. The churn should never be more than 11:i!i full. Churn at number of revIf none are given churn at forty to fortv-five revolutions p.-r minute. Always churn slowly at first. Ventilate the churn freely and frequently during churning, until no air rii-hes out when the vent is opened. Stop churning immediately the butter come-:. This can be ascertained bv the sound : it in doubt, look. Tile butter should now be like grains of mustard seed. Pour in a small ipiantity of cold water (one pint water to two quarts cream) to harden the grains, and give a few more turns to the churn gently. I'raw off the butter milk, giving plenty of time for draining. Cse a straining cloth placed over a hair sieve, so as to prevent any loss, and wash the butter in the churn v, ith plenty of cold water ; tie ii draw off the water, and repeat the process until the water comes oil quite clear. To brine butter, make a strong brine, 2 or :>lb of salt to one gallon of water. Place straining - cloth over mouth of churn, pour in brine, put lid on churn, turn sharply half a dozen times, and leave from ten to fifteen minutes. Then lift the butter out of churn into sieve, turn butter out on worker, leave it a, few minutes to drain, and work gently till all .superfluous moisture is pressed out. To dry salt butter, place butter on worker, let it drain 10 to 1 ~t minutes, then work gently till all the butter comes together. Place it on the.scales and weigh ; then weigh suit ; for slight salting, 4oz ; medium, ioz ; heavy stilting, :'oz to the lb of butter. Holl butter out on worker and carefully sprinkle stilt over the surface, a little at a time : roll up and repeat till all the salt is used. X.l>.—Never touch the butter with your hands.