Rutland herald. [volume] (Rutland, Vt.) 1823-1847, 1842-05-10
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GOOD BUTTER.

GOOD BUI IEh.
Good butter is an article always in demand and
at all seasons of the year will command good
price Why is it that so little attention is paid
to the manner of making it More than half the
butter sent to market is absolutely unfit to set be-
fore an Esquimaux The public mind, however,
appears to be directed to this subject AT late
agricultural meeting held at Boston, Mr. Putnam
stated that it is a general rule where the quantity
of milk required for given quantity of butter is
large, the butter is better. The mode of milking
is of much consequence. The operation should
be performed quickly and gently. Among the
hays the second crop, or after math, and fine clo-
yer are the best for milk. OF the roots, potatoes
uncooked will produce a large quantity, but the
quality is poor when cooked the quality of the
milk is better, but less in quantity. Carrots make
rich milk Sugar beets make large quantity of
good quality Ruta-baga increases the milk and
butter. This may be remidied by putting half
pint of boiling water TO each gallon of milk, i'm
mediately after it is drawn from the COW
The great cause of bad butter is the failure to
work out the s'uermlk. The difference be-
tween the worth of good and bad butter is so
great that our dairy-women ought if possible, to
do better than usual with them
Mr. Dodge agreed with the remarks in rela-
ton to the worth of corn-fodder He sowcd half
an acre in May, upon sward land. 1t was of a
small kind, and the drought hurt it But he fed
well twelve cows and some young stock, from it,
every night for five weeks The effects were
very good his cows did not fall off in their milk
Ike his neighbors' They were carried well
through the dry season. and did better through
tie whole autumn for this summer feeding The
labor of growing the half acre is not great
Mr.. Buckminster agreed that cows should be
MIXED rapidly--has ascertained by experience,
~, o1rne 81 H.
no taken away fast when it begins to flow freely
into the bag, it seems to be drawn back again
In making butter, the important point is to sep
ar,te the buttermill1 thoroughly. Some insist
that washing with water hurts the butter, but he
deems this the result of prejudice. He puts wat
| er nto the churn rs soon as the butter has come,
and keeps drawing off. of adding and churning
I until the water ceases to be white. You may
make good butter from sour cream if the butter is
properly worked over. 1t is good plan to dry
the .al--than it helps to absorb the moisture.
Mr. Dodge finds the women in his neighbor-
hood fall into the belief that water hurts the butter
He has been laughed at for asking TO have it
tred-believes that where an opinion among
practical dairy-women is universal, that there is
some good foundation for the opinion.
Mr. Putnam says the washing Of butter is done
in Essex county Much that has obtained premi-
by hand afterward
Mr. Boles stated that in his vicinity it is thought
important to have the cream sweet Ifwater is
put upon the butter after it has been set away and
become cool, the effect is bad Some dairy-wo
men are. particular about the kind Of salt used
Rock salt ground is much better than common
salt
Mr. Cole, when he gives salt to cows feeding
upon turnips and feeds the cows after milking,
finds no unpleasant taste to the milk Cornstalks
are the the cheapest fodder we can raise. A gen.
tleman Of Worcester county obtained 40 tons per
acre of the chinese treecorn. In Pennsylvania
the dairy-houses usually have a stream of water
running through them, and the vessels are set in
water. This keeps the milk cool, while the room
is well ventilated-prefers stone ware to any 9TH
err for dairy purposes, The kind of salt is i'm
portant The rock salt is the best Doubts
whether it is well to put water to butter-thinks it
may iniure the favor Butter should not be
worked by the hands this makes it soft and
greasy 40
/ Mr. Thayer said COWS must be kept clean and
sweet You cannot get out all the buttermilk
without washing Carrots are the very best
food
/ Mr. Merriam assigned five causes of bad butter
VIZ sour vessels, buttermilk left in bad SALT bad
frkins, and artificial substances to give color 1t
is difficult to make cows give milk in the winter;
one cause is that they don't drink freely 1t is well
to give them some warm water after they have Ia
ken as much as they will of cold.
Mr. French. of Braintree, thinks that he is de-
irving much advantage from having water all the
time Immediately before his stock, where they
stand in the barn The water ru S in small
trough. four or five inches square, Immediately
before the feet of each animal and the stock drink
better there than at the trouph in the ward or al
the spring.