The Texas Almanac for 1872, and Emigrant's Guide to Texas. Page: 36
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t TE TEXA ALMANAe.
BUTTER MAKING.
Fine butter is made in various way's; and it would be a public benefit if
a uniform rule could be discovered and followed by all in the manu acture
of butter. However, this would not render all butter of the same quality,
so long as the quality of milk is so different. Breeds of cows, different
grasses and other feed, will always continue the difference in milk. Hence
we may always expect to find upon the market the different grades of butter
usually quoted. The three following modes of caring for milk are princi-
pally followed in the State of New York :
1. The milk is strained into pans and set on racks or shelves in the milk-
room.
2. The milk is strained and set in pails, in which a small quantity of sour
buttermilk is put, to hasten the souring of the milk. When this is suffi-
ciently effected the milk is churned.
3. In the creameries, and many of the large dairies, the milk is strained
into pails about eight inches on the bottom and not far from twenty inches
high. These pails are then set into vats differently constructed, into which
flows a stream of cold water, which is allowed to rise nearly to the top of
the pails, and then flows out of the vat, so that there is a constant flow of
cold water around the pails. Twenty-four to forty eight hours is a sufficient
time for the cream to rise. It is then dipped off, the cream allowed to stand
till slightly sour, and churned. The same process is substantially followed
by those who use the large square pan and adopt the cooler system.
Good butter may be made by either of the above modes of handling the
milk. But in either case great cleanliness and care are to be observed.
Where the pan system is in vogue, the milk-room should be so constructed
as to admit of free ventilation, regulation of temperature and light. Direct
sunlight should never fall upon the milk; neither should a brisk current of
air pass over it. Both rapidly dry the cream upon the surface, and convert
the surface into a tough, skinny substance, which cannot be converted into
good butter.
The cream should be taken off the milk as soon as the milk is changed or
slightly sour. It should never be suffered to remain till spots of mold appear
on its surface and whey rises at the side of the pan. Great care should be
taken to keep bad air out of the milk-room, as both milk and cream rapidly
absorb bad air; and where it prevails good butter can not be made. The
old fashioned dash-churn is best. Churning should be done slowly; not
over forty to.sixty strokes per minute; and the milk or cream should be
brought to a temperature varying but little from 62 Fahrenheit. Churning
should be thoroughly done. The butter should not be removed from the
churn till it is completely "gathered." It should be worked into a solid
mass in the churn by the use of the dash; so that, when taken out, there
will remain but a small quantity of buttermilk to be worked out. A large
majority of dairymen wash their butter, and it is the best practice if you
have soft water. Butter should be worked by pressure, whether it be done
with the hand-ladle or any kind of butter-worker. The washing and work-
ing should be continued till all the buttermilk is removed. The butter
should then be salted. For every twenty pounds of butter, use one pound
of sifted, fine dairy salt. Work it carefully and evenly into the butter, and
pack immediately.
The practice of salting butter and letting it stand from twelve to twenty-four hours, and
then working over and packing, is not only unnecessary, but damaging to the quality of
the article. "What ironce done well and properly done, is better than twice ill done,'
applies in this case. The second working renders the butter "salvy," it breaks down
the "grain" of the butter, and fits it for grease. Those who have practiced the above
mode of working and salting their batter will not go back to the ol mode. They say it
is the only way they can put down their dairy and feel sure it will come out all right at
the end of the season.
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The Texas Almanac for 1872, and Emigrant's Guide to Texas., book, 1872~; (https://texashistory.unt.edu/ark:/67531/metapth123777/m1/52/: accessed April 19, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Texas State Historical Association.