. Biggle cow book;. Cow. [from old catalog]. BUTTER. 77 stances. Butter made under the best conditions of breed, feed, care and treatment, without artificial aid, is the pattern which the bacteria culturist successfully imitates. The cultures merely start the souring in the right direction. The process of ripening cream is hastened by stirring and aerating. The time required is about twenty-four hours. No new or sweet cream should be added at churning time, or within twelve hours previously, as it will be mostly lost; or else the ripened cream will be overchurned. The temperature for churning
. Biggle cow book;. Cow. [from old catalog]. BUTTER. 77 stances. Butter made under the best conditions of breed, feed, care and treatment, without artificial aid, is the pattern which the bacteria culturist successfully imitates. The cultures merely start the souring in the right direction. The process of ripening cream is hastened by stirring and aerating. The time required is about twenty-four hours. No new or sweet cream should be added at churning time, or within twelve hours previously, as it will be mostly lost; or else the ripened cream will be overchurned. The temperature for churning sour cream, well ripened, should be about 6o° F. in summer and 65° F. in winter. For churning sweet cream the proper temperature is 500 to 55°. A small amount of butter color is allowable, with- out conflicting with the food laws against $yj| adulteration. Annatto (Bixa orellana) or J some other vegetable preparation should be^ used, but not aniline dye. The use of carrots! in the cow manger is to be recommended. Churning should be a quick, cleanly ioned churn. operation. The washing and working involve details of individual choice and experience. Salting is a matter of market. Three-quarters of an ounce of salt to the pound is a good average quantity. The salt should not show a tendency to absorb water or to become hard and lumpy. There are better brands on the market. Printing and packing demand precision of method. It always pays to make a neat print for the ^retail market, and to put the lump in fresh. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Biggle, Jacob. [from old catalog]. Philadelphia, W. Atkinson co.
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Keywords: ., bookcentury1800, bookdecade1890, bookpublisherphila, bookyear1898
