Rules for making Butter.

Gisborne Standard and Cook County Gazette, Volume II, Issue 193, 8 September 1888, Page 3

Rules for making Butter.

The following rules have been issued with the sanction of the Dairy Committee of the Royal Agricultural Society of England :— Rinse, in cold water, all dairy utensils to be used, suph as churn, butter-worker, wooden butter hand", <bo. Now scald with hot water, and rinse again with cold. Always use a thermometer. The churn and cream to be at a temperature of 56 deg. to 58 deg. in summer, and 6Q deg. in winter. Ventilate the churn freely and frequently during the churning, until no air rushes out when vent plug is taken out. Chnrn at 40 to 45 revolutions per minute. Stop churning immediately the butter oome». This can be ascertained by the sound ; if in doubt, look. The butter should now be like grains of mustard seed. Draw off the buttermilk, and wash the butter in the churn with plenty of cold water. Turn the churn two or three times very gently, then draw off the water, and repeat the process until the water drawn off is quite clear and free from the buttermilk. Make a strong brine and pour into churn through a hair sieve. Wash the butter thoroughly and draw off the brine ; take the butter cut of ti e churn and put it on the butter-worker, a hich use until every drop of butter-milk is pressed out of the butter. N.B.— Never touch the butter with your hands,