The Delaware register, or, Farmers', manufacturers' & mechanics' advocate. [volume] (Wilmington, Del.) 1828-1829, 1829-02-28

tlan can be obtained the ordinary
days So rich indeed is the that churned with
much facility the of the Attorney cows, the
The operation of churnng exceeds
tyve minutes The butter from such has fail
ed TO be of fine flavor and of fine color
The pans with the milk just taken from the remain
until thin skin of cream is produced They then placed
in hot water and in about thirty minutes thereafter all the
cream contained in the milk formed the surface.The
thus obtained is managed other rich all
we'll conducted dares." 4
Deane's New England Farmer says SIN warm weather
milk should remain the pail till nearly cool before it is
strained; but in frosty weather should be strained imme
dately and small quantity of boiling water may be mixed
with 1t, which will cause it to produce in great album
Dance and the the pans have large surface
Another mode of making butter from scalded cream as
follows gS
the milk is taken from the cow let be placed
steady wood fire. free possible from smoke, and seal
ded for thirty mnutes particular be taken not to
allow to boil 1t then be placed in cool situation,
and the following day, thick rich will appear
the surface of the milk (Which excellent dessert purpo-
ses) which may be taken off and made into butter the
way This method practised in England and it is said
that greater quantity of butter and Of better quality be
made by this than by the mode.
Butter may likewise be made in cold weather by freezing
the milk. This method has been recommended by g. H.
Derby Esq. of Salem, and published in the NJ E. Farmer
and is as follows:
The milk when taken from the cow is Immediately strain
ed into earhen pans and set in the coolest part of the house
As the frost begins to operate separation takes
places the rises thick paste to the top, and leaves
the milk without particle of cream, frozen the pam The
not hard but that be easily scraped off with
spoon, down the solid ice it then set aside until su
fcient quantity collected for churnng when it is warmed
just much thaw the sufficiently put into the
curn. have never known it require than FIVE minutes
into butter after the chunng had commenced
ought to state that think this method injurious to the
for certain purposes such for instance whip sya
bubs my domescs found after the mixed with
other ingredients, the least agitation brought it to butter
The author Of Gleatiags IN Husbandyy says In an ex
pertinent to know whether profitable 10 chun the
whole milk only the which the milk produces, the
milk of particular selected, and it found that
days milk cburned by itself produced only three fourhs
of pound of butter; and the of days produced
three pounds of buer from this appears
profitable to collect the and churn it, than to churn
the sohoLe milk together The butter thought 10 be
the richest of the two, but will not keep long sweet
Respecting however, the above experiment. farther expa
nation Of the circumstances it appears that the day.
milk collected from the of day to the morning
of the next then Immediately churned whereas the two day
collected Thursday and Friday, and remained
rpen till the Monday following, which may perhaps
count great degree, for the difference of the produce