The Scientific American cyclopedia of formulas : partly based upon the twenty-eighth edition of Scientific American cyclopedia of receipts, notes and queries 15,000 formulas / edited by Albert A. Hopkins.
- Albert A. Hopkins
- Date:
- 1910
Licence: Public Domain Mark
Credit: The Scientific American cyclopedia of formulas : partly based upon the twenty-eighth edition of Scientific American cyclopedia of receipts, notes and queries 15,000 formulas / edited by Albert A. Hopkins. Source: Wellcome Collection.
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![(Preserving Butter) bonate of soda and 15 lb. of fine granular animal charcoal free from dust, and the mixture is churned together for half an hour or so. The butter is then sepa¬ rated ; after standing, warmed and strained through a linen cloth, then re¬ salted, colored and worked up with one- half its weight of fresh butter. 2.—Rancid butter may be restored, or at all events greatly improved, by melt¬ ing it with some freshly burnt and coarsely powdered animal charcoal (which has been thoroughly freed from dust by sifting) in a water bath and then straining it through clean flannel. A bet¬ ter and less troublesome method is to well wash the butter with some good new milk and next with cold spring water. Butyric acid, on the presence of which rancidity depends, is freely soluble in fresh milk. B.—-One authority advises to wash the butter first with fresh milk and afterward with spring water, carefully working out the residual water. This, even if effec¬ tive, will cost about as much time and material as to convert the milk into fresh butter. 4.—Another recipe says to add 25 to 30 drops of lime chloride to every 2 pounds of butter, work the mass up thor¬ oughly, then wash in plenty of fresh, cold water and work out the residual water. Butter, To Clarify.—Put the butter into a stewpan, heat it slowly, removing the scum as it rises, and when quite clear, pour it carefully into clean and dry jars, leaving the sediment behind. Curled Butter.—Tie a strong cloth by two of the corners to an iron hook in the wall. Tie the other end of the cloth into a knot, but so loosely that the index finger may be easily passed through it. Place the butter in the cloth, twist it lightly, thus forcing the butter through the knot in fine short rolls or curls. The butter may then be garnished with parsley and served. Butter for garnishing hams, etc., should be worked until sufficiently soft, and then used by means of a piece of stiff paper folded in the form of a cornet. The butter is squeezed in fine strings through the hole at the bottom of the cornet, and a little experience soon enables the worker to execute various designs. Fairy or Feathery Butter.—Work the butter until it is sufficiently soft, then place it in a piece of coarse butter muslin or some loosely woven fabric through which it can be forced in fine particles and which must be previously wetted with cold water. Draw the edges of the muslin (Cheese Making) together and press the butter gently through, letting it fall lightly into the dish in which it will be served or round any dish it is intended to garnish. Molded Butter.-—Butter may be shaped without the aid of molds, but round but¬ ter molds or wooden stamps are much used and are made in a variety of pat¬ terns. They should be kept scrupulously clean, and before the butter is pressed in the molds should be scalded' and after¬ ward well soaked in cold water. The but¬ ter at once takes the impress of the mold and may therefore be turned out imme¬ diately into the butter dish. In hot weather a little ice should be placed either round or beneath the butter dish. Dishes with a double bottom are constructed for this purpose. CHEESE The following notes on cheese making are obtained from Farmers’ Bulletin 166, entitled “Cheese Making on the Farm,” by Henry E. Alvord. This subject is being revised by the Department of Agri¬ culture and may be obtained from that source when completed. In the mean¬ time Farmers’ Bulletins 84, 92, 97 and 237 contain valuable information. The ordinary process by which Ameri¬ can cheese is made in factories is not ap¬ plicable to the farm dairy, because it takes too much time and is so complicated that it requires years of practice to be¬ come sufficiently familiar with the vary¬ ing conditions in which milk comes to the vat. The various changes that take place in milk and which are troublesome in making cheese nearly all develop in the night’s milk kept over until the following morning. So if milk is made into cheese immediately after it is drawn, no diffi¬ culty need be experienced. By employing a simple and short method of manufac¬ ture any one at all accustomed to han¬ dling milk can, with the appliances found in any well-regulated farm home, make uniformly a good cheese. Double Cream Cheese.—This is the most popular cream cheese in Paris and it is said that about 40,000 are consumed daily in that city. It is also called Swiss cream cheese. According to Pourian, it is made as follows : Ten pounds of cream and 64 pounds of new milk are mixed carefully and brought to a temperature of 55 to 57° F. Enough diluted rennet extract is added to make it coagulate in twenty-four hours. The curd is cut into flat pieces with a skim¬ mer and laid on a linen cloth, which is [32]](https://iiif.wellcomecollection.org/image/b31361523_0046.jp2/full/800%2C/0/default.jpg)
