Show A ABOUT BUTTER BUT TEFt M Cha Clia lambel has laid before the Ac adamie at paris a note on a modification to be introduced in the preparation of butter which improves its quality and prolongs t its preparation 11 if butter he be observes contained only only I 1 the e lal fal parts of milk it would undergo only very slow w a alterations t e when in contact with the air but it retains a certain quality of cas etim found in the cream which case its fermentation produces butyric aci dand to which is owing the disagreeable flavor of rancid butter the usual washing of butter rids it but very imperfectly of this cause of alteration for the water does not wet the butter and cannot dissolve the which has become insoluble under the influence of the acids that develop themselves in the cream A more complete separation would be obtained if these acids were saturated the would a again ain be soluble and consequently the quantity antiey retains retained in the butter would be almost entirely 1 v carried away by the washing water atie ane remedy proposed is when the cream is in the churn pour in a little at a time and keep stirring enough of to destroy tile the acidity entirely tile cream is then to be churned until the butter separates but before it forms into lumps the buttermilk is to be poured off and replaced by cold water in which the churning is to be continued until the butter is complete when it is to be taken from the churn chum and treated as usual I 1 have says M Cha lambel by following this method obtained butter alt always avs better and which kept longer than when made in in the he ordinary way the bottei milk deprived of its sharp taste was drunk with pleasure by men and animals and had lost its laxative properties by means of 0 lamew lime wish ash or limewater lime water he be has restored butter so far gone that it could only been recovered by melting but any alkaline will answer the same purpose |