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Show OOOIZT BUTTER TO BE WASHED? My experience in butter-making ia that butler that is not washed will keep better and longer than that which is. I think milk should have deep sotting and plenty of air and light. One great cause of so much poor butter comes, not from want of pains in caring for it, but because of lhe milk not being skimmed in proper time. We use a barrel churn, are particular ta have our cream at sixty-two degrees, and never churn longer than half an hour. At the end of that time the buttermilk is drawn off, and we have never failed of having butter in nice shape. It requires but little working on taking it out of the churn. On the second working we take a cloth that has been wrung as dry as possible iu opiu water, anu wipe encu puiuu m it ia put into a jar. This absorbs all the buttermilk and any lurking atom of moiature in this way is prevented from becoming a cause of rancidity. Washing butter gives it a much : lighter color than it would have without washing. Water gives it a more salvy appearance. Butter must not have too much working, and it requires less to extoi t hutlertailk than water. We think an ounce of salt to two pounds of butter ensures a better article than more salt. It is a mistaken idea that salt will preserve butter. About four per centum ot butter is sugar. We all know what effect water has on Bugar; it certainly does not add to its sweetness. If butter is washed, it must wash this sweetness out. Now if the butter has lost its sweetness, wherewith shall it bd sweetened? It ia henceforth good for nothing but to be cast out mtm the class of washed butter. Mrs. Samuel Judd. |