194 AORICCLTURAL ESSAT3. 



movement be too slow, or frequently intercepted, the effect in 

 tended is not produced ; and if hurried and violent, the cream 

 is too r»uch heated, and yields a white and curd like butter. 

 When this operation is well performed, the butter is found ad- 

 hering to the stajffand flyers of the churn; is of an agreeable 

 taste and color, and of a certain degree of consistency. 



The ordinary process of salting butter, is general 'y wellun^ 

 derstood by those who have the management of the dairy. It 

 need only be remarked, that the salt employed for that purpose 

 should be of the purest kind, well oried and broken down, but: 

 not completely pulverized ; and should be so worked in as toi 

 become equally incorporated with the mass. j 



The following preparation however, is recommended by Doet 

 Andersen, which not only prevents the butter from becoming 

 in any way tainted, or rancid, but also improves its look or ap- 

 pearance, while it imparts a sweeter and richer taste than could 

 have been eifected by theuse of common salt only. Let two 

 parts of the best common salt, sugar and salt petre, of each 

 one part, be completely blended together by beating, and add 

 one ounce of this mixture to every pound of butter, incorporate 

 it thoroughly in the mass, and close it up for use. It will, how- 

 ever, be necessary to keep butter thus prepared for two oi 

 three weeks before it is used, otherwise it will not taste well 



But if properly cured, according to the directions above 

 Doct. Anderson states, that it will continue so perfectly sweei 

 for three years, as not to be distinguished from newly madt 

 and salted butter. The best butter is that made during the 

 summer ; but by adding a certain portion (which experienc* 

 only can determine,) of the juice, expressed from the pulp o: 

 carrots, to the cream, previously to churning, winter made but- 

 ter will acquire the appearance and flavor- of butter that ha! 

 been churned during the prime part of the summer season. 



There are several modes, or variations, of making this im 

 portant article of domestic consumption, the explanation o 

 which would occupy too much of this limited work. 



Those, of either sex, who may have the management of th< 

 dairy, will, after whatever may be said upon the subject, insis, 

 that' it is the most important and the most difficult to procurt 

 the means of furnishing themselves with a competent supply 

 good milk for the purpose. But as the quantity desired cannj 

 always be procured, it is an object of no small consequence 

 po>sses? the science of making the most of it. 



