Gift-Edged Butter.

Wairarapa Standard, Volume XX, Issue 2062, 2 May 1887, Page 3

Gift-Edged Butter.

To make gilt-edged butter the farm and Dairyman says : —Hare the milk of a healthy and properly fed butter cow drawn in the most cleanly manner Carefully strain it, and however set, run the temperature below 60 degrees, but not below 40. Skim just as the milk is the least acid; expose the cream to a fine atmosphere, and moderately churn as soon as the cream turns slightly, so as to produce e»en concussion in all parts of the cream W ash down the cream when it assumes agranular appearance, and stop churning when the hotter has collected ingianules the size of wheat kernels. Draw off the buttermilk and rinse in pure water below 60 degrees. Then float the butter in weak brine, to coagulate the caseine and albumen into a soluble form iu about half an hour. Tnen thoroughly rinse in pure water. Stir enough purified salt to auit your market, and work just enough to thoroughly incorporate the aalt and consolidate the butter. Pack directly (or giro a second working after standing a few hours) in style to suit your patrons or in 50lb tubs, thoroughly saturated with brine. Rub purified salt on the inside of the tub, leaving a sprinkling on the bottom. Cover with a muslin cloth and a layer of salt, and make the package as nearly air tight as possible. Store in a sweet, cool place. The good quality of the butter is guaranteed.