The Middlebury people's press. [volume] (Middlebury, Vt.) 1841-1843, 1841-07-20

No smoke, DUST or disagreeable smell should
ever exist In the milk-house or dairy. Every
tb"g of this kind has its eff ct on the cream, and
leaves lis faint on the butter. The milk should
be skinned and tue cream churned, at the prop
er time aud the proper temperature. The butter
milk should be promptly ,epareted and in salt
ing. none but salt of The finest pu est kind j. ad
INVISIBLE. Next to leaving milk in the butter 10
pu re y, the use of bad salt has the most infu-
ence in making this article worthless. Many
recommC nd washing butter in clear I'D wafer to
free ii from the milk, and this mode is practced
in some of the best butter districts of Europe or
the United States. If The milk is thoroughly
separated, however, the particular method is of
very little consequence; and perhaps machine
for working the buttrrmilk out, such as has BEEN
figured in the Culiivator, or some similar con-
lrivance, will be found as effectual as any thing.
But butter, if made ever so perfectly, will MT
keep well unless ii is also packed we'll. Tota!
exclusion from he air seems necessary, and when
Ibis is combined with low temperature, butter
can be kept an indefinite period of time. 1t is
the adventlious circumstances only that make
poor butter, for as it is pure animal oil, if freed
from those things havings tendency TO spoil it II
would keep as long and with as little trouble as
talow CT lard. Ii is the difficulty of freeing
butter from the substances connected with il
that have constant tendency 10 purefaction.
that renders the packing of Luter of so much
consequence To its preservation. Stone jars are
found superior TO Any hing else for packing but
ter. They are sweet, cool, imperyious To air
and from their shape leave bur small surface
to be exposed, or covered with brine. The but
ter whether packed III Jars or irkIns, must be
beat solid and the We sci whatever il NAV be-
should be filed at once. The difficulty attend
ing 6rkins is, that all wood contains more or less
acid, ana this, decom Osing the salt, imparts au
unpleasant taste and favor IL the butter in the
cask. This is partly re.nedied by filing the fir
kins with strung brine, and allowing them to
stand few days Before using, but the cause is
never entirely removed. Experiments made in
Scotland proved that the wood of the linden or
b4sswnod contaiued the least acid, and this is
supported by the fact thai in tie Tyrulese salt
works, where water is brought 10 IT. point of
ga uraIion by percrla;ing through buntles of
twigs, or faggots. those Of the Eastwood are
always preferred 10 any other. In this country,
frkins Of heart-ash are preferred, and perhaps
are as good as any that can be used. We have
known frkn OF butter properly headed, thrown
into a well where the water was Of the temper
Azure of about 500 to $50, and when taken out.
after submersinn of year, was as swee. as
when Put in. Perhaps, where circumstances
admit, butter mi.sht be adyantageously kept in
this way in watts filled with running spring water
OF me proper temperature. Jars or LrkinS when
fled with butter, should have some pure strong
brine poured on The top of the butter, and kept
there Tor The purpose Of excluding the air until
the article is wanted for use Instead of the brine
some use salt and Others prefer linen cloth
saturated in brine, for this purpose. But what
ever is used, the top of the r. or firkin should be
carefully covered with board, or what is much
better a clean fiat stone. They should stand on
fat stoness in cool place in he celsr, and may
be occasionally looked to. tn see that the surface
is proper ly secured, and the air excluded.