Rensselaer Union, Volume 2, Number 49, Rensselaer, Jasper County, 1 September 1870 — Batter for Winter Use. [ARTICLE]

Batter for Winter Use.

Mabt A. Lee, of Cain, Pa., Writes to the American Institutes Farmers’ Club on the subject of making batter for winter use. She says that butter made in October and November, if good, m&y be kept so by printing in small table prints, and sprinkling each with salt, and laying loosely in a stone jar. To keep butter good that is made in the fall is one thing, but to keep that=good which is made in early summer is quite another. The best and richest Pennsylvania butter is made in May, June, and July, when the cow’s milk is strong, and before the flies trouble them too much- • The best of butter may easily be kept good till April; and this is the way to do it : First. It must be good butter when made; all the buttermilk must be worked out, and in doing this keep it out of water —don’t have any water come in contact with it. Butter that is washed in working, as it is termed, if good, would be much better if it had not been washed. Salt to suit the taste of those who are to eat it; half an ounce of salt to a ponnd of butter is about right; keep out saltpetre, sugar, and all other curative ingredients; it will keep better without them, and perhaps, too, without salt, but will not be so palatable. I)o up the butter alter each churning in neat, round rolls lof two or three pounds each; cover each roll with a clean muslin cloth, large enough to go round it twice or more, so that it will be completely enveloped, and sink it in a strong brine as strong as the

beat aalt will makp It. Stone Teasel* are the beat, and each roll, u It la pnt In, may be aunk by placing a clean atone upon it. Continue to add more rolla until the veaael la full, always keeping the whole completely oorered with brine, and to Insure strength add more salt when fail Keep it in the cellar or spring house, and see if it is not worth in winter or sprang 100 per cent, more than any winter-made butter. In this manner a supply of choioe butter may Mfkept perfectly safe. But mark, the butter must be good—well made by one who understands how to do it, must be well worked, and ahould by all means be wrapped up, and sunk under the brine, the same day that it la churned, not kept lying around for two or three days after churning. A good spring, with the water at 66 degrees, is Indispensable to make the best butter in the summer months, and then it must be churned slowly, that it may come solid. i