The Caledonian. [volume] (St. Johnsbury, Vt.) 1837-1867, 1842-04-26
The ia 4. aRA e r..
, ,TpICAN BUTTER AND CHEESE.

H,,or Of the Cultlvator as ioi'o"s'
Tvs. been to-day, for the second time this
through the warehouses, examining butter,
N'" ,,d. beef and pork from various parts OF
eN'' he United States, and from every place
hu'' I'm the kingdom. Every facility was given
~, borough examination of every kind; and
'sh.,e in the world can be found greater vari-
ely than here
~ ,w TONS of American cheese that is not worth
RI 4, .ntv owing to the bad condition it is in, from
want of proper knowledge as to the best method
,r,u,,ug up for voyage. Out of the immense
ri ..o,i,v examined in these stores, am sorry to
>, verv little will pay the shipper profit. Unless
r ns has seen the different kinds, and tasted them
ovor and over again, boon among the retailers, and
M on the kinds they sell at best prices, he cannot
v h,n any idea Of the great defects in our cheese
E. We have, however, one thing to console us. Those
Fl defects can be easily remedied with care; and we
Y ran send into this market cheese good in every
respect as the best here. Our cheese must be uni
n form in size and of different and l think better
proporlion Asl remarked in my last, ouis are too
fat or Thin, according to their weight No cheese
should be made of less thickness than 6 inches.
Great care should bo taken to press them well, and
4 cure thoroughly, so that the rnd will be thick
& md tough. Cheshire cheese is yellow. IL is col
\ Hed by rubbing down on a stone some annatto,
about one ounce to the cwt Of cheese, and mixing
! With the milk while warm. It's usually rubbed
4 into The milk through linen cloth The temper
= uue of the milk when set for the curd is liom 80
b96: Far too cold, the curd is soft and re-
$ Tins lis whey. If too hot, it is hard and tough
Mprson should attempt to make cheese without
4 ahrmome,er. II is of the first importance that
\ The cheese in the dairy should be as uniform in
sue ,aste and appearance as possible. Some OF
bur daries are not surpassed by the best here; but
There is in general great lack OF un,foimityi and
ths taste and size is almost as various asthe dnries
Mis- NO MERIT to say that possess every requi-
x site to equal the whole world in the perfection OF
|H our butter and cheese.
# Butter may at some time become article OF
#Gporg but it must be the very best. You meet in
N Ibis market every shade Of quality. The best
Mnh butter comes from Holland, ireland, and the
Y INTERIOR The best Dutch butter is slightly sailed
n and is not intended to keep long 1t is usually
sold during the first week after its arrival. Their
very best butter, however, is not better than come
have seen from Orange county, and Goshen in
Connecticut. Indeed, have eaten good butter
ahmers tables in New York Pennsy lvania OHIO
Indiana; Michigan, and Illinois, as the very bes
made in this or any other country. What the Few
hmors have done, the many may do if they will
All that is requisite is care and labor
The best salt butter is the KEEL and Irish. The
Irish is considered the best The Irish owes il:
superiority 20 the care taken in the Inspection
They make five different Sorts and it is put up in
packages of from 20 to 80 pounds. The butter
which they export to foreign countries is in pickle
\ aud will keep in good order for long time. In
\ leland the butter dealers furnish the farmer with
4 tS use none but the most thoroughly seasoned
oak timber for making up tie frkns. If well
seasoned, they say there is no danger ofany woody
\ Favor being impaired to the butter.
Their method Of making butter think worthy
oil adopting by our farmers. The milk is churned
generally and long and careful experience and
observation has shown that, all things being equal
ou'ef made from churned milk will keep much
''nser IN good condition than that made from
'"u'ned cream alone. I should recommend that
"s"oa' oy churned milk, to all persons keeping
'ua'' daIrles, or where the cream was not churned
Na"y The milk is strained into pans at night and
'a"os I'LL morning 1t is then put into stone Jars
aDu 30 divided that the jars will hold three mlk>
s' Ihe mornings milk is put in at night, and
"Sn's milk again in the morning. The whole
OCCASIONALLY stirred with thin fiat stick until il
1'' Oecome thoroughly curdIed. 1t is considered
y. "nen 1t commences curdIing at the bottom.
NIL, "'oe Is then put into the churn, and churned
;, rapid motion The temperature of the milk
sD''' important; as if it be too cold or too warm
"',us very bad; and warm or cold water must
"Oued' as circumstances may require. The
t"pel degree of temperature could be ascertained
+. "''e practice. Churns are worked by steam,
m,s '"'eP' dogs, and donkes, and the necessary
b nuo' Is put up at very small expense. The
,,.. "hen taken from the chu-n is washed in
Ip',"g or well water until all the butter milk
ID 1'"eu out 1t is then worked over, and salt
b.,, 1V'aing to the season and the market. The
vo. that kind known as the sLircypooJ
bom' sat- which is very fine and dry. Ii Is,
,OlrS e'' made as fine and uniform as possible by
hi, %, On table with paste, or rolling pin.