AFTER THE BUTTER COMES.

Lyttelton Times, Volume LIII, Issue 5918, 13 February 1880, Page 6

AFTER THE BUTTER COMES.

At the churn comes in our most radical need of reform. How to free our butter from the butter-milk and in doing so to keep from working the butter into a grainless, waxy mass ? For myself I am a strict advocate of the brine system of gathering and working the butter. As soon as the cream begins to break add a gallon of strong brine, the colder the water the better, slowly work the dasher butter has assumed the appearance of birdshot, then draw off the buttermilk; cold water should now be turned into the butter and the dasher occasionally worked, but not enough to gather the butter. It is better to change this water once, making the second a weak brine. Draw this off and take the butter out into the butter-worker, roll it very gently and only enough to force the remaining water out. The mass will then be found to be of uniform colour, free from white specks or streaks, and all traces of buttermilk will be wanting. Then salt, threefourths of an ounce to the pound, using fine salt invariably, us the sharp crystals of coarse

sWtS i- 5*SS' do * n ‘s°. Pu '-JXet the batter. There -■>hthr. Mt IB no cnemiuu »» mace* between the iF moitweS buttermilk exist., Twine and keep* the buttermilk, but never the butter, and at a certain stage, Lit or no salt, the buttermilk undergoes a ohango and She’ butter (?) becomes rancnd. The butter is now set away in the bowl for twenty-four hours, the temperature being kent as low as 68 degree*, when it » again Xttlrhework.rsnd l trifle more salt added, and-without ever coming at any stage m contact ™th the hands—put into the package.— Correspon dent Cleveland Herald.