Rensselaer Union, Volume 9, Number 44, Rensselaer, Jasper County, 19 July 1877 — To Make Butter Hard. [ARTICLE]

To Make Butter Hard.

An English butter maker of large experience, who is now 7 on a visit to this country for the purpose of looking over our cheese and butter dairies, gives us the following information concerning a method in practice among the best butter makers of England for hardening or renderins; butter firm and solid during hot weather: Carbonate of soda and alum are used for the purpose, made into a powder. For twenty pounds of butter, one teaspoonful of carbonate of soda and one teaspoonful of powdered alum are mingled together at the time of churning and put iuto the cream. The effect of this powder is to make the butter come firm and solid, and to give it a clean, sweet flavor, it does not enter into the butter, but its action is upon the cream, and it passes off with the buttermilk. The ingredients of the powder should not be mingled together until required to be used, or at the time the cream is in the churn rcady for churning.— Western Rural.