OBJECTIONABLE FLAVOR IN BUTTER.
The objectionable flavor arising from cows being fed on turnips or cabbages can be removed by one or other of the fol^ying methods :—l.: — 1. When the milk is strained into pans, put to every six galJons one gallon of boiling water. 2. Dissolve one ounce of nitre in a pint of spring water, and put a quarter of a pint of the solution to every fifteen gallons of im'lk. 3, Keep back a quarter of a pint pf the sour cream when you churn, and put into a well scalded pot, into which you are to gatljer your next cream ; btir that well, a«A do s« with every fresh additon. The addition of a lw»4ftiJ of. salt to the water
used to wash the butter will generally be found the best plan of any, and the most simple.
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Waikato Times, Volume XIV, Issue 1207, 23 March 1880, Page 3
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143OBJECTIONABLE FLAVOR IN BUTTER. Waikato Times, Volume XIV, Issue 1207, 23 March 1880, Page 3
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