NOVEL WAY TO POT DOWN BUTTER.

Poverty Bay Herald, 18 October 1879, Page 2

NOVEL WAY TO POT DOWN BUTTER.

One of the new things talked about at the late meeting of the American Dairymen's Association was the preparing of butter for market in the following way, > which we condense from the " American Dairyman' :—Stop churning as soon as it is apparent the batter is about to separate. Reduce the temperature to about 54 degs. or 55 degs., by pouring cold water in the churn. Agitate slowly until separation take place, and the butter pellets are formed. Draw off the butter-milk, and pour in cold water till the butter floats. Stir a little, and draw off the water. Pour in more water and repeat until the water is clear, the last time washing with satrated brine. Have a nice oak firken previously soaked, scalded, and the pores of the wood filled with hot brine, and afterwards cooled —ready for the butter. Fill with butter, pouring on top enough saturated brine to cover. Set it in a cool sweet place. Bore a hole in the cover and put it in, tighten the hoops, fill the firken full ef brine and plug < tight. Let it stand in a cool place. Keep full of brine. This butter will keep good and sweet any length of time. When any of it is wanted for use, open the firken and take out what is wanted, work it a little, and it is ready for the table. It can be salted to the taste, or what salt has been taken from the brine can be washed out. Any one can try this with butter intended for family use.