American watchman and Delaware advertiser. [volume] (Wilmington, Del.) 1822-1828, 1822-10-04
THE DAIRY.
From the Nts0-Engiard Farmer.
BUTTER-How MADE.

The dairy house should be kept neat, should nes
yer front the SOUTH southeast or southwest Ii
should be situated near good spring or current OF
water. The proper recepiacles for milk are ear
then pans not llned or glazed with lead or wooden
trays. in warm wea her, milk should remain in
the pail till nearly cool before is strained but in
frosty weather, it should be strained Immediately,
and a small quantity of boiling water may be mig
ed with 1t, which will Cause it to produce
great abundance, and the more so, il the pans or
watts have large surface.
In hot weather, the cream should be skinned
from the milk at or before SUNRISE before the dali
Try gets warm; nor should the milk, 10 hot weather.
stand in its receptacles longer than twenty four
hours. In winter, milk may remain unsknmed
thirty or forty -es hit hours. The cream should
be deposited in deep pan, kept in summer in
cool place, where flee air is admitted. Unless
churnng is performed every other day, the cream
should be shifted dairy into clean pans but churn-
ing should be perioi Gied at least twice a week. in
hot weather; and this should be done in the NOR n
Ing before sunrise, taking care TO fix the churn
where there is good draught Of air. If pump
churn is used, it may be plunged loot deep in cold
water and remain in that situation during the whole
time OF churning, which viii much harden The butt
ter. A strong rancid flavor will be given the butter,
il we churn so near the Are as 10 heat the wood
in the winter season.
After The butter is churned, it should immediate
y be washed in many different waters till it is per-
iectly cleansed from the milk; and it should be
worked by two pieces OF wood for warm hand
will soften it, and make it appear greasy.
Butter will require and endure more working in
winter, than in summer.
Those who use pump churn, must keep re-
euar stroke nor should hey permit any person to
assist them, unless they keep nea ly the same
stroke; tor ii they chu"n more slowly the butter
vii go bact, as i Is called; and it the St. oke be
more quick, it will cause fermentation, by shict
means the butter will acquire very dsagreesbis
flavor.
Cows should never be suffered 70 drink mpro-
per water. Stagnated pools, water whe. Elm frogs
Spawn common sewers, and ponds that receive the
ldrainings OF stables, are improper.
| The operation OF churning may be very much
shortened by mixing a little distillt vinegar with
the cream in the churn. The butter being alter
wards well washed in two or three changes Of ws
ter, the whole of the acid will be carried off, or if
lany remain it will not be perceived by the taste.
IA table spoonful or two of the vinegar to~a gallon
LOT cream.
TO take the rancid taste from Butter.
When fresh butter has not been sailed in proper,
time, sor when salt butter has become rancid CD
musty, after melting and simmering it, dip in it
crust of bread well toasted both sides; and in o
few minutes the butter will lose its dsag reeabks
taste.
Butter made from scdIded Cream.
y, As soon as the milk is taken from the cow, lie;
it be placed upon steady wood FIRE, free as posi-
Bile from smokf, and scalded for so mnutes--par-
tcular care must be taken to let it boil 1t mus,
then be placed in cool situation, and on the ol-
flowing day thick rich cream will appear On the
Isuriace OF the milk, (Which is excellent also ion
dessert purposes this may be taken off and made
= Into butter in the common way. This method i:
X practlsed in England; and 1t is said, a greater
Equantlty of butter and better quality, be madt
by this, than by the common mode.
Receipt for curing Butter.
. Take two parts of the best common SALT orft
pait of sugar. and one part salt petre put them to-
gether SO to blend the whole completely take
. one ounce of this composition Tor every l6 ounces
: Of butter, work it well into the mass aud close i
: up for use.
II ---azEiss1n---
n The delegates convened at Trenton from the die
feren counties of the State of New Jersey, for the
otpnrpose of selecting from the list OF nominations
lc six candidates 10 be recommended by them at the
10 approaching election, as Representatives in Con
mi otess-bava ted and recommended in all