Manual of agriculture, for the school, the farm, and the fireside . d right angled corners is very great. 948. Aftertlie butter liascome, it mustbe thoroughlyworked till thebiittermilk isremoved. Thebest way ofdoing this ison the butterworker, () After roll-ing, it may be - Fig. salted. A large sponge covered with a clean cloth isa most useful article for removing the milk from the surfaceof the butter, where it will be found to stand in little roundglobules after it has been pressed or worked. With thesponge nearly every particle of mUk may be taken ofiF. Inwarm weather hav
Manual of agriculture, for the school, the farm, and the fireside . d right angled corners is very great. 948. Aftertlie butter liascome, it mustbe thoroughlyworked till thebiittermilk isremoved. Thebest way ofdoing this ison the butterworker, () After roll-ing, it may be - Fig. salted. A large sponge covered with a clean cloth isa most useful article for removing the milk from the surfaceof the butter, where it will be found to stand in little roundglobules after it has been pressed or worked. With thesponge nearly every particle of mUk may be taken ofiF. Inwarm weather have a pan of ice water at hand, and afterusing the sponge soak it in the water, and rinse and pressit out dry to use again. Butter made in this careful waywill keep better than any other, as the buttermilk, oftenimperfectly worked out, does more to destroy its sweet-ness and solidity than any thing else. 949. Another simpleform of the butter work-er is shown in figure plain apple tree slabis better than marble forthe butter to lie on. Itwould not be either ^s-. 262 ECONOMY OF THE HOUSEHOLD. difficult or expensive to fix this upon a common attachment of one end of the roller, as shown infigure 89, by a lever, is not necessary, but saves strengthin working. The hands should never come in directcontact with the butter if it can be avoided, as it may beby either form of the butter worker. 950. After completely removing the buttermilk, thebutter may be formed into pound lumps, or put downinto firkins made of white oak, which should first be wellcleansed. When thus made, it will keep a long time withlittle salting. Over-salted butter is not only less agreeableto the taste, but less healthy than that which is fresh andsweet. In general, much salt is needed only when butteris badly worked over, and to prevent the ill effects ofneglect. 951. It is sometimes necessary to pack butter in newboxes, and the dairywoman should know how to preventan unpleasant flavor from being imp
Size: 2274px × 1099px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade, booksubjectagriculture, bookyear1912
