GOOD BUTTER.

Manawatu Standard, Volume V, Issue 1, 29 November 1883, Page 2

GOOD BUTTER.

'■ •- ■'■•:,: -:,\-i*&.z;ibtod. :■■-.& Good butteriinay; beipfj^njap^lßdiftioharn;mg. ,Q v ; er. churning rnina the tenure and , changes the. proper waxih'esaVlo a^is-grea* able srekfy gre-Sjness. • This' 1 iV-thbre 0 eatfibw don* in a 'ctiurtfwieh daiho^dricfciriikpaKgA the batter against tfae-aides of the cham, and V -sqeezajt and rab.-jfcipntil. jtis sppilcd. r Too long churning spoils the quality by the ox;» dation of the tttttter? -ndHb'e prematurif formationof stro6gmavd»__'> ttcidrdfajiip tha full presence of wh'ich^we call; raocdHj!. It ; may .be, spoiled** tpo high a tempeprtarp, by which. it ifr, made soft and\,ily,' and of greesy textijre ' and", flavor. - ; No Subieriaenfc . treatment -can remedy : 't_i-'ertior;>v itfimay-e spoiled before >t_e._re«hijreactiea.;tbe-.«liuan, by keeping jftfoojont^qr,^hat^jprapticajly the same, by keeping itla too' .warm a pTaoe. 50deg. is about the rt'._.t"tempW_&rr_ if 'the cream is kept a week,"if it is kept at 62 deg., three days da i; long enough;; c Whiter, .pecks are.prodr^ef^n butter byvw by haying the cre^am tpo sour. ' -tther of these faults' produces c_rdvin;the milk, and the' snofall flakes of thi'd cannot be Washed but ofthe batter. .Milkiromjrcdwiin ill-heaUbb, and that is acid when., drawn, will produce : specky bntter. So will the use. oi salt containing specks of Koie,' -whic- u__e.with>he batter and form infibldble lime_oap; White specks are-covered np-to a4arge/ex~ea£,by asing good coloring^.which is made of oil as the solvept. . But n t his use Qf eolormg to disguise a fault, apd to add \an nndeserv'^i vir« tue>is.w6rthy.of denuhci&i6rii ■ - f --• ■■'■ll > ■ .-oc:-.i^_tU .-.>,., . • K-..A-.