A practical correspondent, in reply to an enquiry, thus describes tb<rnethods he has found &uccessful :- "A vessel intended for keeping butler should be deep, with a mouth not ex ceding 10 inches in width. BuMei made for keepii g should be churned from ripened cream. The temper a ure on tho day of churning should be as low as po 3 sit>lr», and if water can be obtained ut -10 do?, for washing, co much the better. After tit least three washing?, during which the butter is rocked gently to prevent its aggrega tion, it should ba brined and subso qusntly placed in a trough to drain and dry. If a butter box is provided for'cooling, so much the better, inasmuch a3 for keepiDg tbe butter should bj quite firm before sailing and working on tbe butter worker. The salt should bo ground almost as fine rb fbur, having first been thoroughly dried. It iy then distributed on the butter, after the roller has been passed over it, at the rate of three quarters of an ounce to the pound. Some makers use one ounce, but this we regard as too large a nuuntity, adding practi cally nothing to the keeping properties Of Itbe butter, hut spo H git for the palate. The butter U next rolied out into thick layers, wbich are placed j within the vessel, which has previous ly been scalded. Layer after layer is adder 1 , the butter being perfectly dry, and pressed down with the until the vessel is full. There should te no air spaces, air contributing to decomposition. The surface may then bo covered with a layer of butter paper, on which is a layer of salt. Butter thus keeps sound."
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POTTING BUTTER., Akaroa Mail and Banks Peninsula Advertiser, Volume LXXII, Issue 4362, 6 January 1914
POTTING BUTTER. Akaroa Mail and Banks Peninsula Advertiser, Volume LXXII, Issue 4362, 6 January 1914
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