Show NEW WAY TO MAKE BUTTER Sweet Cream Poured Over Pads Which I Absorb Absorb All but bu th the Fat A Ac committee of the Franklin Institute institute I tute Qt Philadelphia has has just made public public its its its report epo t on the Taylor process proc proc- es ess ess or or T butter butter making It is recommended meld mended d 0 that Mr Taylor receive the i Scott o medal medal and premium in recognition of c the value of his I 3 I tio don tion n c In Iii this new proc process ss sweet cream Is poured into shallow pans the bottoms of which are covered with absorbent pads These pads are composed ot or heavy white blotting paper supported on T Tur Turkish kish toweling or some similar material and absorb from the cream nearly all of Its constituents except the fat The cream fat remains as as a layer on the surface surface of the pads and after several hours' hours standing It may maybe maybe maybe be rolled off In this condition th the product contains contains con con- rather Tather too much water and milk on this th's account and because of the absence of salt it does not keep well If however the the separated butter butter but ter fat be worked and salted in the same way as the ordinary churned product the result is Is' Is Isa a fine grade of ot butter The process has the advantage of cheapness since the pads may be used over and over again lasting it is said for six months of daily dally use The The labor of churning Is avoided and on n account account account ac ac- count of the use use of fresh cream instead instead In in- stead of that which has has' stood to ripen for several days the finished product keeps bet better er than butter made in the ordinary way The process has been patented in the United States Canada England France and Germany |