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1871 - Preserving the Flavor of Butter

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The German Agriculturalist says that a great portion of the fine flavor of fresh butter is destroyed by the usual mode of washing and he recommends a thorough kneading for the removal of the buttermilk, and a subsequent pressing in a linen cloth. Butter thus prepared, according to our authority, is pre-eminent for its sweetness of taste and flavor, qualities which are retained a long time. To improve manufactured butter we are advised by the same authority to work it thoroughly with fresh cold milk, and then to wash it in clear water; and it is said that even old and rancid butter may be rendered palatable by washing it in water to which a few drops of a solution of chloride of lime have been added.


Pittsfield Sun
Pittsfield, Massachusetts
September 7, 1871

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