642 DR. CHASE'S RECIPES. 



themsplves with ice for the same purpose, will find the cooling process not only 

 the best but a very necessary plan to pursue, if they wish to make the most out 

 of their opportunities. 



Butter — Gilt-Edged — How to Make.— At an exhibition of the 

 Chester County Agricultural Society, Pa., Isaac Acker received the first prize 

 on butter making, managing as follows: 



He feeds 10 qts. of corn meal and bran (mixed half and half, no doubt) to 

 each cow per day, with hay, but does not think that corn fodder makes good but- 

 ter. The temperature' of the' cream at churning was fifty-seven degrees, and 

 it was churned from 12 to 20 minutes. Use 6 ozs. of salt and 3 ozs. of white 

 sugar to 20 lbs. of butter. 



Butter Churning, or "Getting on Time."— There are many 

 people who complain that " butter will not come." To such I would say that 

 "Aimt Ellen," of Oxford, Pa., has found a remedy, given through the Blade. 

 She says: 



" I have had a similar experience, and found the remedy by appealing to 

 my sisters through the press. There came many replies, but I tried the advice 

 of but one, and have never since had any difficulty about getting the butter 

 on time. My adviser said never to let the milk stand longer than 24 hours, or 36 

 at most, before skimming. That plan I have followed letting the night's milk 

 stand 36 hours, and the mornings milk 24 hours. Most butter makers claim 

 that the quality of the butter is better than if the milk is allowed to stand a 

 longer time. In cold weather, I think the temperature of the cream, when 

 churned, wiU bear to be higher than in summer. Sixty -six degrees is about 

 right." 



Butter Coloring From Ten Years Experience.— Upon the sub- 

 ject of artificial coloring for butter, I will give you the experience of Mrs. " S. 

 E. H.," of Circleville, O., also given in the Blade. Her remarks are as 

 follows: 



In answer to an inquirj^ how to color butter, I would say that I have used 

 annaito for ten years, and find that it gives entire satisfaction. I buy it by the 

 ounce. Take a lump about the size of a hickory nut and dissolve it in a cup of 

 water. This will do several cliurnings. When you have the cream in the 

 churn, stir up and add one tablespoonful, which will color 5 lbs. I expect to 

 catch a "blowing up" from some of the sisters, but we cannot make yellow 

 butter in the winter without it. If you make good, sweet butter the annatU 

 will not injure, but improves the taste, for if an article doesn't look good and 

 appetizing,' what is it good for? I am a farmer's wife, but I have good bread 

 and butted the year around, and sell an average of 10 lbs. of butter a week, re- 

 ceiving the highest market price." 



Remarks. — I can hardly understand why there should be any objection to 

 the :ise of annatto. I know that my mother used it for coloring cheese when, 

 from any cause, she thought the cheese would look better with it. Webster 

 • says it is " a species of red, or yellowish red dyeing material, prepared from 

 the seeds of a tree (Bixa orellana) belonging to the tropical regions of America, 

 It is used for coloring cheese and butter." So whatever fault there is in its usf 

 must be charged to Webster. But I agree fully with the Circleville lady'8 

 opinion, that the annatto will not injure the butter nor those who use it, 

 although for home consumption it need not be colored, but for what is to be 



