ing that the dairy, cellar, or the room in which the milk is set to nse, has
an abundance of fresh air and is thoroujifhly clean and sweet. Decayed
vegetables, or rank odors of any and every sort should be eliminated;
the milk pans (or cans which arc now much used) should be thoroughly
scalded and dried in the sun or in the heater and then placed in the open
air. The cream should be skimmed at the proper time and the churning
should be done before the cream gets old. In skimming cream into the
cream jars it should all be stirred up each time so that it becomes uni-
form and all sours alike. S. H.
TO MAKE BUTTER.
In order to churn quickly the cream should be from 50° to 58° Fahr.
In winter the cream can be set for an hour in a warm room to bring it to
the proper degree of heat or warm water can be added to it after it has
been placed in the churn. In the summer time it should be placed in ice-
water or in a cellar.
Before putting cream in the churn scald churn well with hot water,
then with cold, but do not wipe. Put in cream and churn evenly and
quite rapidly at first slowing dov/n as the butter begins to appear. After
butter collects take it up in a wooden bowl with wooden ladle both of
which must be scalded and then rinsed in cold water. Do not wash but-
ter as that destroys some of its flavor. Add fine salt in proportion of two
even teaspoonfuls to a p✪ To Make Butteround, let get cold and then work the buttermilk
out. Pack in jars or make in balls, W. H. KaDell.
BRINE TO BRESERVE BUTTER.
Make a brine of sail strong enough to bear up an egg; add a little
white sugar and a speck of saltpetre✪ Brine to Preserve Butter; boil the brine and when cold strain.
Pour it over the butter so as to cover. This excludes the air. Place a
weight over; plain salt and water brine is quite as good if preferred.
HOMEKEEPER.
Dyeing' and Coloring'.
An article intended for dyeing must be clean, else it will not take
the dye satisfactorily. First scour your goods thoroughly with soap
and rinse the soap out well. When ready to color the goods, dip them in
cold water, so that they will not spot. When they are dyed, air them.
Rinse well after that and hang them up to dry. Silks and merinos must
not be wrung. Cotton goods must be bleached or faded before dyeing, if
a light color is desired.
500 MISCELLANEOUS.
There are a set of "Family Dyes" on the market, which are giving
entire satisfaction, and which are simple to use, as the directions accom-
pany them. There is no need to experiment as to the color you desire, as
a color card goes with them. These dyes are cheap, and are the experi-
ences of professional dyers. They can be obtained at any drug store.
WALNUT BARK AS A DYE.
Walnut bark will color any shade from a light tan to coal-black.
Color the wool before carding, as follows: Peel the bark from the body of
the tree (the bark off the roots is best). Put into a barrel a layer of bark
and wool alternately, till you fill the barrel, then fill up the barrel with
rain water. Lay on the top heavy weights. Let it stand in the sun or
some warm place till you get the shade required. A. H. C.
BUTTERNUT BARK AS A DYE.
Page 356 · 2 recipe records on this page
Presented as published in 1917. 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
ing that the dairy, cellar, or the room in which the milk is set to rise, has an abundance of fresh air and is thoroughly clean and sweet. Decayed vegetables, or rank odors of any and every sort should be eliminated; the milk pans (or cans which arc now much used) should be thoroughly scalded and dried in the sun or in the heater and then placed in the open air. The cream should be skimmed at the proper time and the churning should be done before the cream gets old. In skimming cream into the cream jars it should all be stirred up each time so that it becomes uniform and all sours alike. S. H.
TO MAKE BUTTER.
In order to churn quickly the cream should be from 50° to 58° Fahr. In winter the cream can be set for an hour in a warm room to bring it to the proper degree of heat or warm water can be added to it after it has been placed in the churn. In the summer time it should be placed in icewater or in a cellar.
Before putting cream in the churn scald churn well with hot water, then with cold, but do not wipe. Put in cream and churn evenly and quite rapidly at first slowing dov/n as the butter begins to appear. After butter collects take it up in a wooden bowl with wooden ladle both of which must be scalded and then rinsed in cold water. Do not wash butter as that destroys some of its flavor. Add fine salt in proportion of two even teaspoonfuls to a pound, let get cold and then work the buttermilk out. Pack in jars or make in balls, W. H. KaDell.
BRINE TO PRESERVE BUTTER.
Make a brine of salt strong enough to bear up an egg; add a little white sugar and a speck of saltpetre; boil the brine and when cold strain. Pour it over the butter so as to cover. This excludes the air. Place a weight over; plain salt and water brine is quite as good if preferred.
HOMEKEEPER.
Dyeing' and Coloring'.
An article intended for dyeing must be clean, else it will not take the dye satisfactorily. First scour your goods thoroughly with soap and rinse the soap out well. When ready to color the goods, dip them in cold water, so that they will not spot. When they are dyed, air them. Rinse well after that and hang them up to dry. Silks and merinos must not be wrung. Cotton goods must be bleached or faded before dyeing, if a light color is desired.
There are a set of "Family Dyes" on the market, which are giving entire satisfaction, and which are simple to use, as the directions accompany them. There is no need to experiment as to the color you desire, as a color card goes with them. These dyes are cheap, and are the experiences of professional dyers. They can be obtained at any drug store.
WALNUT BARK AS A DYE.
Walnut bark will color any shade from a light tan to coal-black. Color the wool before carding, as follows: Peel the bark from the body of the tree (the bark off the roots is best). Put into a barrel a layer of bark and wool alternately, till you fill the barrel, then fill up the barrel with rain water. Lay on the top heavy weights. Let it stand in the sun or some warm place till you get the shade required. A. H. C.
BUTTERNUT BARK AS A DYE.
Records on this page
To Make ButterBrine to Preserve Butter