The Caledonian. [volume] (St. Johnsbury, Vt.) 1837-1867, 1839-03-19
NEASCEEIEA US.

MAKING AND SAILING W BU Eh'
The excellence of the following article will
he the best excuse for its length. Let every
farmer who wishes to have good butter, read it
TO his wife and daughters -
Asa preliminary, must beg the indulgence
of being very particular, for the whole process
is made up Of small things, the neglect otsone OF
which might affect the whole. also wish TO
bc understood that my observations are chiefly
adapted for the use of small establishments
where from three TO six cows are kept. II is in
ferred that every thing in the dairy ls conducted
with the most strict regard 10 cleanliness. 1t
ought 10 be Il COOL dry well aired place, free
from all damp and bad smells. 1t is IA great
mistake to suppose that The art Of making good
butter consists merely in having it properly
churned thoroughly washed and sufficiently
sailed. All this may be most pontedy done,
and yet she butter turn out very bad. The main
thing and it must never be lost sight of is TO
keep The milk in all its stages from contracting
the enst degree of taint BY faint | do mean
sourness. S0urness will not injure the butter !;
on the contrary, ii greatly facilitates churnng;
and TO obtain this in winter when cream is slow
TO sour, it is necessary to place ii for twenty four
hours before churning, withu the influence of
fire. and to stir it thoroughly two or three times
during this period.
Cream ought never 10 remain on milk above
thirty six hours. This consider TO be very
important point, for if by any commission, cream
be suffered 10 remain tor longer time on
milk it is sure to contact an old bitter faint >; -
and it would DC more true economy TO pour
such cream into the pigs trough than to intro
duce it into the churn, as il will spoil the whole
properly loaded slonS jar is better than
wooden vessel for keeping cream, because wood
is more apt than stone ware 10 get mouIdy
slight mould soon communicates itself 10 the
cream, and Of course TO the butter.
wooden rod must he continually kept in
the Jar, and every time cream is added, the con
tents must be stirred from top TO bottom with
the rod. This is very essential for il neglected
the cream first put in will gradually rise 10 the
top, and SO get tainted. Cream ought never to
he kept above five days; but four is still safer
for butter that is to he sailed.
If the atmosphere NJ the time of churnlng be
above fiiiyfour degrees, one quart OF the coolest
su,inr waite, to every three gallons of cream,
tut into the churn at commencing, VIII he Il
great advantage. ami will injurc neither butter
nor milk. If there be the slightest cause Tor
suspectug that the butter has suffered from
hssty churuing in warm weather, 1t ought be
sailed for present use aud not put INTO tie KIT
with keeping butter.
Butter on being taken ont OF the churn, ought
to be instantly washed in spring water until The
water comes off colOrIess Aiterthis, me soon
or it is sailed the better In sailing, use he best
English salt, such as is used III HE curing OF
herrpps To three parts OF salt, add one part
of loaf sugar, both finely pounded, and perfectly
well mixed. One ounce of this to sixteen onl''
ces of butter is thr proper quantity. Let II I've
thoroughly incorporated with The butter IN
cleaning and satng butter, stout crealiling dlsh
is preferable to til, hands
Kits made Of wood are much superior to stone
ware i'm keeping Of butter. The top OF the KIT
ought to be about one-iourth narrower than the
bottom. and the wood nearly one inch in thick
ness A thin wooded kit is not so favorable
for preserving butter.
In the process of sailing, n little salt ana wa,
Il,a limit
II niece of thin linen should also be spread over
it. The sides Of the kit must be daily weited
with Thin salt and water by winch tnou'" Is
prevented from forming on the empty part OF
The kit during the time Of filling. Ahe KIT ogh'
10 be filed within inch Of the top, and kept
constantly covered by linen, and pickle OF salt
and water. Butter is apt to rise above the PIC
kle. This is easily prevented Ivy turning over
the butter dinner plate. by placing weight
on the lid, the plate will be kept down. Inc
kits must he kept on cool, AIRY shelf OF .'ie
dairy, not on the floor, and occasionally moved
Il little round. Butter for keeping, may with
safety be sailed during all the time cows are on
pasture. 1t is most useful thing to nave
slate in the dairy, wherein to note down ,he
date and produce of every churning also what
is sailed or otherwise and these notes to be set
down occasionally in book jar OF ready
made pickle, Just strong enough to move AN egg,
but not so strong as to cause it to swim to the
top, ought always to be keptn the dairy. Have
also at hand can of prepared salt and sugar, to
be kept in dry place, as The dairy will be too
damp The kits ought to be all numbered, and
those first sailed should be used first.
Remarkable huention.--A journeyman clock
maker in the neighborhood of Havre is taking
measures to procure patent for discovery
which, if it really leads to the results announced
Nv the inventor, must bring about sudden and
complete revolution in horoogy. The inven.
ton of our fellow citizen consists in this: we
of course cannot speak Of the process, this is
the property of the inventor. M. ~ has chang
ed entir ely the mechanism of watches, pendul
ums and clocks; he has so simplified them that
the price of these machines must submit TO n
reduction of so per cent, on the present price, &
will then furnish great profit to the manutac
turer. The simplifying, process and the con.
sequent reduction in price is not the only ad-
vantage of this discovery Another still more
valuable is the method of making lahy,s