Lynchburg Virginian. [volume] (Lynchburg [Va.]) 1829-185?, 1835-11-16
Mr.. eli AMBiIRhI AIMS LETTER,
10 he Committee on Butter and CHEESE Of me
u,ks So,i,fy t5r pfOmOfinp jpric uiture -

Mass. S0ciff4 t6f promoting 1gf""HWe -
Nv cous snhsist ensrcy on grass in summer
salt them hIcc times per week. little time be-
fore turn ihcn ont 10 grass IN the Spring, give
one quart ii COZ meal 10 each per day. fse my
towcn To lh,m whru FIRST put them up 10 hay IN
Autumn think my rowen worth more al that
season than ia tia SPIN.
Rcspceliny the treatment u Milk and Cream.
NJ, milk is set in my cellar at little distance from
the cellar bottom. The cream should be separl
ted from the mill. when sweet aud should be kept
cool have a cellar 10 t,et square and q feet
deep in my (, lar whctc put ICE III hot weather,
aud there can make my cream OF a right tenn
prraluro have a stove IN my upper cellar, 80
that in cold Weather my cream - also OF right
temperature. churn in the Summer three days
in week The butter Is taken from the ehurn
"a free iron, buttcrmlk AT possible, then WORKED
with the hand and saltrd There can be no ladlc
to supply the place oi the hand. The butter then
stand, an hour hour and half, when the
butter /. worked Until the bntiermllk ~ entirely
expressed then II Is ready 10 lump. Respecting
salt, | always send lor the best quality of butter
salt do not know the name of il. Ii Get a lot
tina, proves nol 10 liz ofihc best quality, take it
for other purposes and send again for the best
kind for | hnl, ia very essential thing 10 have
the salt line white and good flavor. Inc but
ter should be saltod according TO the taste OF those
who are 10 use H. There are variety oil tastes
/ respecting the quantity of salt. use other
substance in my butter but salt think altprtrc
a dangerous article in cheese and should thlnk II
would have bal effect on butter, though do no,
know as ever saw il tried Respecting prcscrv-
iny butter ia summer, the vessels should be thor
oughly eleanscd and Il little salt sprinblcd over the
inside of the vessel 1t should be kept perfectly
tigh, to proven, the air getting to the butter. When
/ Il.
pu, il down in white oak casks and put lid.
From my own experience think white oak YES
sells the best for preserving butter, yet wish for
information from the committee and other gentle
men concerning this thing. Those who buy our
butter can best udgC what vessels are the
best; and il the committee or the trustees
Of the Mass. Agricultural Society will take the
trouble To satisfy themselves 10 what vessels are
best, and recommend them 10 the dairymen il
will be an advantage. Had | known of your cS.
hbon soon enough would have put up some in
pots at the same time put down in hrkins, that
YOU might have chance to ascertain which Is the
better.
Gentlemen, know YOU love good butter and
chccSr by your cxrrtions in offering those liberal
premiums, and rs you have bestowed good share
of thpm on mr, feel myself under obligation to
give all the information that | can to YOU. The
dairymcn want to get rich too fast this is Il great
reason why YOU do not have better butter. At
this sraNon OF the yeat the cream ought To stand on
the milk more thaa Il hours in order 10 make
good butter OF course do not get one hall of the
cream. There viii rise another coat of cream
which may be applied to Other except for but.
ter LISA practice IN all the diaries with which
am acquainted to get all the cream they can, and
make all the butter they can, and get GOOD price
As they can bot | their mistake Put a
quantity OF the second Swimming of cream TO tina,
milk from which the first cream taken, and i,
will make abou, good cheese and think by
not irving TO make much butter, but better
quality, and IA better qualify OF skim milk cheese
| saved enough the last year TO pay my labor on
my farm. You cannot expect so nice butter a,
th, season as when We have fresh feed, vet YOU
can see how little variation there is in NJ, butter
by tina, which now offer for exhibitions, accor
ding to the Nos. beginning at the first. The
butter IN boxes was made by hay, and some Of !,
OF an ordinary quality, as could not get at my
best haN.
The management of cows is also an essential
; requisite for making good butter The COWS
ina>, be kept 50 In be clean Tor milking, OF the
butter cannot be nice. Cleanliness and promnt
attention 10 every thing are the Indispensable ro
qulsi,es fer making good butter.
LUTHER CHAMBERLAIN