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From: "Cathy Joynt Labath" <>
Subject: [IAHENRY] !! Free Press; Henry Co, IA; July 10, 1879
Date: Sun, 25 Jan 2004 14:32:04 -0600


The Free Press
Mount Pleasant, Henry, Iowa
July 10, 1879

Making Butter and Cheese.
On Tuesday morning of this week we called at the Dan Campbell Factory. The
factory is now making both butter and cheese, turning out some 250 pounds of
butter daily. It is run this year wholly as a company concern. Clifton Clark has
charge of the butter and cheese department. We found him with his work well in
hand, his milk cans all washed, the curd in the vat was broken and seasoning
ready for scalding. We found him working butter preparatory to packing. They are
sending the butter to St. Louis. On his working table he had some sixty pounds
of butter. With a fluted roller he was pressing out the last particles of
buttermilk and at the same time working in the salt so as to make it perfectly
uniform. If every butter maker in the county could see him handle a mess of
butter for five minutes, they would acquire more practical knowledge than by
reading a year. Under instructions from their agent in St. Louis they are
salting heavier than last year using now 3/4 of an ounce of Ashton salt to a
pond of butter. Although the weather is at its highest temperature, the butter
was nice in color and smell and was salted a good way above what our market
demands. Many people wonder how butter can be salted with only 1/2 an ounce to
the pound; the secret is in working so evenly as to have every grain of salt
dissolve.- They are just now trying tin buckets with tight shutting covers,
holding about ten pounds, to ship in. They make a nice, handy, tight package, if
they can be kept cool.
In the cheese room the shelves are well filled, half of the amount is well
cured and ready for market. The cheese is curing well and in all the number I
did not see one that was cracked or leaking whey, now and then one showed signs
of puffing but the rind was perfect. The drying room was airy and free from
flies and had the agreeable odor that assures one that the cheeses are curing
all right.
Now we don't want you all to go in one day or one week, but any person that
makes even a small quantity of butter cannot spend an hour more profitably than
by calling and seeing for themselves the way Mr. Clark changes milk into butter
and cheese. I will guarantee he will cheerfully and promptly answer any question
pertaining to his work and give you all the attention which a faithful discharge
of his immediate duties will permit.
TIMOTHY.

Green Corn.
At the request of a large number of our subscribers, we republish the
following recipe for canning corn:
"To every six quarts of corn take one ounce of tartaric acid, dissolved in
boiling water; cut the corn from the cob, and put in sufficient water to cook;
put the acid in while the corn is cooking; when done seal in glass jars; to
prepare for the table, pour off the sour water and save it; put enough fresh
water to corn to cook it; for every quart of corn add one small teaspoonful of
saleratus, and let it stand a few minutes before cooking; while cooking put in a
teaspoonful of sugar. If the corn turns yellow, too much saleratus has been
used, pour back some of the sour water till it turns white again; season with
salt, cream, butter and pepper, same as fresh corn."

Cathy Joynt Labath
Iowa Old Press
http://www.IowaOldPress.com/



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