The Caledonian. [volume] (St. Johnsbury, Vt.) 1837-1867, 1839-07-30
TENE FARNN Nc ~.
DU TCH BUTT Err.

Large quantities of butter are annually inn
ported into England, from Holland, and some
from the same county has occasionally found its
way to this. 1t is Justly celebrated for its supe-
rior quality, and its power Of resisting decom-
position, or its not being liable to become racid.
In the Holland diaries, every thing is conduc-
ted with system and neaness, from the feeding
of the cows to the completion Of the butter,
worthy Of all imitation and praise. That there
is any thing in the climate pastures of Holland
that renders their dairy products superior to those
ot the rest of Europe, or 10 ours, s'pot tosbe sup
posed the difference is clearly in the manpula-
ton, and were our butter and cheese in general,
made with much care and skill as in Holland
we might successfully compete with the Dutch
IN tbs West Indies and other markets, to which
our butter will now barely pay the cost Of trans
Notwithstanding 10 the report of Mr. Mitch
ell, made to the Highland Society of Scotland,
the process in the Dutch daries is substantial
ly rs folows:The milk, when taken from
the cow, is poured into large earhern pitch ers
and placed in vat of cold water, which quickly
reduces temperature 1t is then placed upon
shelves until the cream separates when it is
taken off and placed in vessels for churnng
In these It is first allowed TO become little
soured, and then the churn is half filled
with cream. In the best diaries, churning is per.
formed daily, the system being so arranged that |
supply is constantly in readiness. In winter,
n little boiled warm water is added TO the cream |
TO give The proper temperature previous 10
churning and in very warm weather it IS some
times submitted to the cold bath to reduce the |
heat.--'The butter, when taken from the churn,
is put in shallow vessel and carefully wash
cd with pure cold ter and then worked with
a slight sprinkling Of fine SALT whether intended
for rolls or for barreling. The butter il consid-
cred best, when the cows have been at grass
about three weeks; it is then decious-is made
into fanci(ul form of animals, pyramids &c. and
stuck over with fragrant flowers, and sells as
high as sixty or seventy cents per pound When
into led for packing, the butter is worked up
once twice or thrice day, Win soft, Inc san
for three days, in shallow tub; there beng
nbut two pound of salt used for fourteen pounds
of butlei After this thorough preparatory work
ing, the butter is then packed in Thin layers into
casks made perfectly sweet and clean. The
wood preferred is oak snoothed carefully inside.
Three or four days before they used, the casks
are filled with sour whey, and this stands until
they are cmptied and cleansed for the packing
of the butter. 1t is clear, from this de-
scripton, that independent Of the neatness ,
observed in every part of the process, The ex-
cellence Of the Dutch butter, and the case in
which it is keptin its original sweetness when
packed is owing to the manner in which ii is
freed from the least particle of butermilk, by the
first washing and the subsequent repeated work
ings, is well as TO the perfect incorporation OF
the salt by the same process. There are many
of our American diaries that produce superior
butter and owing to the great amount of butter
milk left in it, utterly unfit for keeping. We
believe reform in these respects, would add
materially to the profit of all those who would
attempt ii, as well as add greatly TO the comos'
of the great mass ofpurctasers and consumers
- Gen. Farmer.