Butter Making.
[ Butter must be- w.orked the second I fcfinel. for 'several reasons. ;Among._the most important)ia that sthe5 the salt cannot be diffused through the butter with but one "working ; auother is, that the colour, qf, the bi^tfcerf. becomes de.yejoped toy exposure to ; thd'^ir, and the 1 second working effects this necessary exposure and oxiHationV another 4s 1 ' th^t there will always be more or less remaining buttermilk m the butter after the first •^orMEgji oven i&cAt.: ;is , washed} in? the fine granular condition m which it" first '»^]?.e%r/? &#} th^.^hujn.^ before ; t \t .is gathered into lumps. ** Single 1 workings have been tried, -bvitiigvßr successfully.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/MS18840325.2.17
Bibliographic details
Manawatu Standard, Volume IV, Issue 101, 25 March 1884, Page 2
Word Count
105Butter Making. Manawatu Standard, Volume IV, Issue 101, 25 March 1884, Page 2
Using This Item
No known copyright (New Zealand)
To the best of the National Library of New Zealand’s knowledge, under New Zealand law, there is no copyright in this item in New Zealand.
You can copy this item, share it, and post it on a blog or website. It can be modified, remixed and built upon. It can be used commercially. If reproducing this item, it is helpful to include the source.
For further information please refer to the Copyright guide.
Log in