arrange the sprays upon the frame and fasten with white glue. Allow
some drooping pieces to fall over the edges, like icicles ; dry some
threads, saturated in alum water, before a hot fire, which will appear
like crusted snow and prove a beautiful addition when hung among the
icicles and sprays of icy moss and branches. This frame placed around
a winter scene, of any description, will be found an appropriate and
elegant surrounding, appearing like snow and ice upon branches and
bark of trees.
THE DAIRY.
CARE OF THE MILK AND BUTTER.
No woman can make good butter unless she is neat and keeps her milk
pails, pans and strainer perfectly sweet and clean. The least impurity
taints the milk and cream, and takes from the butter its sweetness. Milk
clean, and the quicker the milking is done the more milk is obtained.
As soon as a pail is filled take it to the milk-room and see that it is
properly strained through a wire strainer separate from the pail, as it is
more easily kept clean. Do not let the milk stand in the barn or barn-
yards, as milk quickly absorbs any foul odor. Stone crocks or pans
with flaring sides are better for the milk, and keep it purer and sweeter
than tin. In winter, hot water should be poured into them, or else let
stand in a warm place until they are thoroughly heated.
Skim each day, if possible, or at least do not let the milk stand more
than twenty-four hours. Do not keep the cream in the churn, but in a
separate crock, until ready to be churned, and every time fresh cream
is put in, that in the crock should be thoroughly stirred, the new and
the old all together. Souring does not injure the cream, but the milk
should not be allowed to get watery, as this makes the butter bitter and
flaky. Do not use a perforated skimmer, but remove a little of the
milk with the cream, as it does not harm the butter and gives a more
wholesome and better buttermilk, which is so often used by farmers'
wives in various sorts of cooking.
If there is cream enough each day, it should be churned; this
plan makes the best butter, although it takes longer to churn it. Do
not let milk or cream freeze, nor let the milk thicken or get " lobbered "
before the cream is taken off. The cream ought not to stand more
than two days before churning, though in winter many do not churn
oftener.than twice a week. When ready to churn, scald the churn and
dash, and put in the cream at a temperature of sixty-two degrees.
When the butter comes put a quart of cold water in the churn and
gather the butter together with the dash. Then take it out with the
CARE OF THE MILK AND BUTTER. 39
dash into a wooden bowl, and, with a wooden ladle and plenty of cool,
soft water, work the butter until the buttermilk is all worked out of it.
Do not work it too long as this injures the grain of the butter. If in
cold weather, and the butter is long in coming, set the churn in hot
water, or heat the churn first until it is as hot as the hand can bear it.
Then put in the cream, and churn as steadily as you can. When it is
moderate weather, don't heat the churn so hot. If in hot weather, and
the cream does not come readily, set it in a pan of cold water until
the right degree is attained. ■ Do not churn in the cellar except in the
warmest weather.
Page 34
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
arrange the sprays upon the frame and fasten with white glue. Allow some drooping pieces to fall over the edges, like icicles ; dry some threads, saturated in alum water, before a hot fire, which will appear like crusted snow and prove a beautiful addition when hung among the icicles and sprays of icy moss and branches. This frame placed around a winter scene, of any description, will be found an appropriate and elegant surrounding, appearing like snow and ice upon branches and bark of trees.
THE DAIRY.
CARE OF THE MILK AND BUTTER.
No woman can make good butter unless she is neat and keeps her milk pails, pans and strainer perfectly sweet and clean. The least impurity taints the milk and cream, and takes from the butter its sweetness. Milk clean, and the quicker the milking is done the more milk is obtained. As soon as a pail is filled take it to the milk-room and see that it is properly strained through a wire strainer separate from the pail, as it is more easily kept clean. Do not let the milk stand in the barn or barnyards, as milk quickly absorbs any foul odor. Stone crocks or pans with flaring sides are better for the milk, and keep it purer and sweeter than tin. In winter, hot water should be poured into them, or else let stand in a warm place until they are thoroughly heated.
Skim each day, if possible, or at least do not let the milk stand more than twenty-four hours. Do not keep the cream in the churn, but in a separate crock, until ready to be churned, and every time fresh cream is put in, that in the crock should be thoroughly stirred, the new and the old all together. Souring does not injure the cream, but the milk should not be allowed to get watery, as this makes the butter bitter and flaky. Do not use a perforated skimmer, but remove a little of the milk with the cream, as it does not harm the butter and gives a more wholesome and better buttermilk, which is so often used by farmers' wives in various sorts of cooking.
If there is cream enough each day, it should be churned; this plan makes the best butter, although it takes longer to churn it. Do not let milk or cream freeze, nor let the milk thicken or get " lobbered " before the cream is taken off. The cream ought not to stand more than two days before churning, though in winter many do not churn oftener.than twice a week. When ready to churn, scald the churn and dash, and put in the cream at a temperature of sixty-two degrees.
When the butter comes put a quart of cold water in the churn and gather the butter together with the dash. Then take it out with the
CARE OF THE MILK AND BUTTER. 39
dash into a wooden bowl, and, with a wooden ladle and plenty of cool, soft water, work the butter until the buttermilk is all worked out of it. Do not work it too long as this injures the grain of the butter. If in cold weather, and the butter is long in coming, set the churn in hot water, or heat the churn first until it is as hot as the hand can bear it. Then put in the cream, and churn as steadily as you can. When it is moderate weather, don't heat the churn so hot. If in hot weather, and the cream does not come readily, set it in a pan of cold water until the right degree is attained. ■ Do not churn in the cellar except in the warmest weather.