Independent Democrat. [volume] (Canton, Miss.) 1842-1844, 1842-12-03

posts, five feet long, at ca corner; fur
side.boards twelve to fifteen inches wide
and six feet long, nailed on SO that The low
er edge is twenty inches from the ground;
a bottom is laid over at this lower edge
From the top of each post there is board
about four feet long, coming down on the
side board like brace, and nailed to il. oil
course there are eight of these. This forms
a place on each side for one animal to
feed, and they cannot throw out the straw
or hay, which is all put in the box, when
the cattle are fed in the yard.
have been particular because | do be-
lieve II an important arrangement.
Some raise the sugar beet for winter
use.
Now for the butter making. The milk
is strained in pans or oaken tubs, holding
two pailfulls. Every thing is done in the
cellar. The milk is not medded with I'M
Ill it coagulates, when each days or each
half days milk in the chIrn with nearly an
equal quantity of cold water in summer,
and warm water in autumn or winter, to
bring it to the proper temperature, which is
from 55 to 66 degrees of Fahrenheit.
The churn is made in the barrel form,
of oak, hoped with iron, with wooden
hoop three inches wide at top, which the
cover rests. For six to ten cows, the
churn should hold thirty gallons, and in
that proportion for a larger number. be.
love they rarely exceed two barrels, as in
large dalries they prefer to churn several
times day to the use Of larger vessels.
Churning is never done by hand except
for single COW. In small daires, it is
done by dog or sheep, on an inclined
wheel. propelling the dash by very simple
gearing. Those larger have horse or
water power. The motion can be
communicated to the shaft and arm, eleva-
ting and depressing the dash a convenient
distant distance from the moving power by
two wires. For a dog or a sheep, (the
latter is preferred, both from economy and
efficiency wheel eight feet in diameter,
is inclined about twenty-five degrees with
the horizon, en- whce the animal is placed,
having elects nailed on TO prevent his slip.
ping. No other harness is required than
the strap around the neck. HIS weight is
sufficient to move the machine. On the
upper side of this wheel is fastened cast
iron cog-wheel or circular racket, three
feet in diameter, which carries a pinion
and crank. The wheel is often out door
sometimes in the cellar. 1t may be in
a barn or shed, and the motion communi-
Gated by wires as before stated,
When the butter begins to curdle, as it
is called, all is washed down with another
pail of water, and the m ,tion continued
till the butter gathers. Let it be remem-
bered the butter is nerer touched Nth the |
hands. All is done with short ladle, the
bla lie of which resembles, in shape, the
clam shell, AMI is five inches across at the
end. The handle about five inches long.
The ladle and tray are always kept fill
ed with cold water, when out of use, t. pre-.
vent the butter from sti king TO them.
The butter is worked and sailed with the
lade in tray. When it has sto I'd long
enough to be;om, firm, after sailing, all
The butter-m,lk is worked out, and it is
packed down solid in tubs of forty or fir.
kins of eighty pounds. If it cannot be
mlde solid by the ladle, FOUNDER is used.
When one churning is put down, cloth is
put on, covered with salt. This is taken
off at each addition and replaced, until the
tub or fkin is almost full, when half an
inch of strong brine is poured over the
cloth. Salt is never left between the Law.
ers.
They prefer blown to ground salt be-
cause it is finer and dtfuses itself sooner
and more perfectly through the mass; it
requires greater measure, but the same
weight.
A churn used daily is cleaned twice
week. The tubs are prepared Of ok or
ash, and when wet rubbed thoroughly with
as much fine salt as will stick OH tie in
side.
Butter, thus made an cured, will keep
for years in cool place, and sells, on an
average, fifty per cent. higher than but
ter made in the usual way in our Stale.
Cows average from hundred and fif-
ty to two hundred pounds year, and
the butter-milk is estm ,ted 10 mike
hundred pounds of pork, which, when it
brought ten cents, paid all expenses OF
m king the bltter-now, only half
Some churn over the butter milk after
sanding one day and pouring off the wa.
ter. One man who had ten COWS, told
me he made all the butter used in his
family in this way, and had twenty pounds
on hand. Yours, truly,
JAMES BATES.
NoRRlDGEwocK, Sept. 81, 1910.