THE DAIRY. 64o 



Butter Wot to be Worked Too Past Nor Too Much. Tlie Jour- 

 nal of GTiemistry, in relation to the -working of butter, says: " Do not work but- 

 ter too much nor too fast. "Work slowly until all salt is thoroughly and evenly 

 absorbed. Otherwise the butter will not be of uniform color. Working it too 

 fast will destroy the grain, and the butter becomes salvy and lard-like in the 

 texture. Let it stand or put it away in the tray for 24 hours. Then work it 

 enough to remove all the buttermilk or surplus brine, so that the butter may 

 become dry or like a piece of cheese. ^lold into rolls and set them away for 

 24 hours, or until they become hard and firm. The cloth should now be put 

 on, so as to cover one end, while the other is left open for the stamp. The 

 cloth should be cut in pieces of exact size and dipped in brine and the butter 

 rolled when the cloth is dripping wet. Butter should never come in contact 

 with the bare hand. When in bulk it can be easily handled with a ladle and 

 flat paddle." 



To Make Butter Firm and Solid in Hot "Weather.— An exchange 

 gives information concerning a method in practice among the best English 

 butter-makers for rendering butter firm and solid during hot weather: Carbon- 

 ate of soda, 1 tea-spoonful ; powdered alum, 1 tea-spoonful, are mixed, and at 

 the time of churning put into such a quantity of cream as will make about 20 

 lbs. of butter. The effect of this powder is to cause the butter to become firm 

 and solid and sweet flavored. Its action is upon the cream and passes off with 

 the buttermilk. The ingredients of the powder should not be mixed until the 

 time when it is used — Harper's Weekly. 



Prize Butter, First and Second— Ho^w They Were Made.— 

 Charles S. Sargent, of Brookline, who took the first prize at a recent fair at 

 Greenfield, Conn., reported his plan as follows: " The accompanying sample of 

 butter is made from a small herd of registered Jersey cows. The cows are fed 



1 qt. Indian meal, 2 qts. shorts, i^' bus, carrots and about 10 lbs. English hay 

 each per day. The milk, which is set in shallow pans, stands 24 hours before 

 being skimmed, the temperature of the milk being as near 62° Fahrenheit as it 

 is possible to keep it. In winking this butter two niles are observed: 1. No 

 water is ever allowed to touch it; 2. The hands of the operators are never 

 allowed to touch it, wooden paddles being used to work it with. It is salted 

 with the best quality of table salt and is not colored. It sells at the present 

 time at $1 per lb." The Farmington (Ct.) Creamery Company, which took the 

 second premium, explains as follows: " This butter wa.s made from the milk 

 of four imported Guernsey cows, which were fed on hay, sweet corn stalks anc) 



2 or 3 qts. daily of bran. It was made at the Farmiugten Creamery, and set 

 24 hours in water in deep coolers. The cream stood 24 hours before churning. 

 The butter was salted at the rate of % oz. of salt to the pound. 



Remark)!. — You see the importance of not washing the butter with water, 

 but with brine; and also that it must not be handled with the hands, but pad- 

 dles or spatulas only. 



Butter to Keep During Hot Weather.— Butter to be kept into ho4 

 weather ought to be packed in jars, pressed in firmly, and a pickle made by 

 using common salt, 2 lbs.-, saltpeter. J^ oz.; lump sugar, 3 ozs. to each qv r»' 



