The Caledonian. [volume] (St. Johnsbury, Vt.) 1837-1867, 1838-09-18
From the Mercantile Jo,rna +.

countries better adapted to grazing than this.
BY proper care, and attention to the manage
ment OF dairies, doubtless butter and oh eese of
very excellent quality can be produced by our
fair country women, but owing to some pow
erful causes, all Of which we shall not attempt
to explain, the butter and cheese Of this country,
with few exceptions, are far inferior to what
are made in almost every part ,of Europe. We
strongly suspect that these defects are less to be
attributed to the quality of the milk, than to the
management ofthe diaries.
The butter which is made in Holland, Sweden
and Denmark, some parts of Germany and Scot
land, is not only remarkably sweet and pleasant
to the taste-but it continues pure and good for
q great length OF time. We also know that good
butter, and such as will keep, can be made in
this country, such as would do credit to the skill
of the most thrifty house wife in New Holland.
I'm voyage TO Brazil number of years ago, Il
quantity ofbutter in small pots, was put on board
for the Captains particular use. 1t was made,
and put up at farmhouse in Danvers. 1t was
of rich golden coor-and it's taste was dec-
ious. Tie ship proceeded to Bahia, Rio janet
70, Monte Video and Buenos Ayres, and return.
having twice crossed the tropics, and remain
for months in port where the thermometer u.s.
ually ranged at from rs to 90 degrees Yet
some of this butter was brought home in The ship,
and was pronounced by good judges to be as
good and sweet as any which could be
procured in theg market! Therefore, it will
not do to attribute the failure of our housewives
TO make good butter, 10 bad cows, bad pasture,
bad soil, or bad climate-the reason lies deeper.
The following is the method practiced in a
county in Scotland, long famous for the excel
lence of its bltter-and by adopting this meth
cd in this country, it would doubtless become a
capital article in our housewi iery, and be dec-
ious and good at any season of the year. 1t
would seem that a min utes attention to cleanL-
ness is ndisp ensible in making good butter.
''The milk is set in cellars arched over with
work, deep and cool, somewhat resembling such
vaults as are best adapted TO keeping wine in
proper order. The temperature of the air in
them in winter as well as in summer, is nearly
from 81 to 60 of Farenheits Thermometer.
They are paved with ordinary tiles, or simply
with bricks laid flat.
When their is any reason TO apprehend the
heat penetrating into the cellar, the vent holes
are stopped with straw during the heat of the
day. Haa.Ee.
In the winter they take that the cold
should not get into this cellar, by stopping the
vent holes, in like manner in frosty weather.
The door to these cellars, and the vent hole,
should be either on the north or the west side;
the door is often within the yelling house, but
always in room where no fire is kept.
Neaness and cleanliness are very essential
in this cellar that no wooden utensils, boards,
sc. suffered to be in it, because these
would soon rot in such a cool place, a disagree
able and musty smell would issue from them.
Not the least dirt is to be seen either on the
roof, the edges or the air holes, or on the floor;
and in order to preserve this neatness, the pave
men is frequently washed, and no one comes
in without putting OH pair of slippers which
stand ready at the door. fsa .r..
The persons having care OF the dairy, put them
on there, first pulling off their rdnary shoes;
the least smell, other than that of milk which
should be perceived in the dairy, would be tho't
to injure the quality of the butter, and would be
attributed to want of care in the maids. .
Cleanliness is thought so extremely necessary
towards the having good butter, that in Saxony,
and Bavaria they rub and wash the cows before
they milk them, ifthey happen to have laid down
in the COW house.
The vessels in which the milk is put, are ear
thern dishes scaded in hot water, in order to
get off the stale milk that may be soaked into
their substance. The stale milk is an invisible
eaven, though well known, which sourS.the new
Inconvenience. These dishes are fifteen inches
wide at the top, six at the bottom and six inches
deep. These dimensions are fiom outside TO
outside; if they were deeper, it would be hurt
full, if they were wider they would be inconven-
lent
The milk is brought from the pastures in the
wooden pals or earthern pans in which it was
MIXED. pa,i H1o4 see
All copper vessels arc esteemed dangerous to
be used in u dairy. The milk is suffered to re-
main quiet about an hour on the dairy floor, till
the froth is gone off, 81 heinatural heat it had has
quilted it. 1t is then poured into the dishes
through sieve, SO that no hairs or dirt may re-
main in it.
The dishes are set on the floor OF the dairy, at
ter il has been well cleansed; the GOODNESS OF the
place communicates itself to the dishes, and pre-