Litchfield enquirer., 1843-12-21
GOSHEN BUTTER MAKING.


The Nov. number Of the American Agricultural
ist contains seFy interesting article the spe-
iect, from which we purpose making such en Eb-
Stract a. will embOdy the main factns and prove
satisfactory to our readers The editor y desert
bling enc ofthe daiFies of Gen Wiclkhams situul6d
q place famed for good butter. Gen. Wiekham has
40 cows, which are regularly salted and kept in
good pasture during summer; IN winter each COW
Is kept ii stall, with separate door to il, in
building two sides Of square, round q large
yard the upper story Of the building Is appropfi.
ated for fodder and hay. The cows are brought up
in the yard night and morning, and regularly milk
cd The outer paing of the yard il distant so feet
from the farm house. q 's ass.
Here opposite the farm house Is placed tunnel
into which the milk is poured a. fast as pailfa
is obtained from the cows. Ashort perpendicular
tin pipe connects the tunnel with ahofizontal one,
which is buried two feet under ground, out of the
way of the frost, and leads into the cellar Of the
house. When the milking operation 10 going on, a
woman stands in the cellar with empty pans placed
under the end of the horizontal tube which, as fast
as filled, she sets away upon the cellar bottom
Here the milk stands tillloppered and soured it
is said to make more butter in this state than any
other, and of better quality. In this state it is
poured, cream and all, into churns, which hold a
barrel each. AZ - aS+ - -
Ifthe weather becool and the milk not sufficient
ly warm to come readily, can IS filed with hot
water and thisis placed in the milk in the churn,
and stured about till it reaches temperature Of
from IS to 60 degrees. The churning 70 perform
ed either by WATER dog, calf sheep, goat power.
Water power is preferred, being more regular
When the butter has come, the power Is stopped,
and pump is rugged in the churn the handle Of
this instrument Is then attached to the power, and
the butter milk pumped into reservoir just outside
or the cellar standing on level with the ground.
From this butter, milk is conducted by means of
pipe about 100 feet to another reservoir close by
the pigery, from which the milk is dipped out in
baskets and fed to the pigs. The expence oflaying
down the tin tubes is but triAing. tAa
s9 After being churned the butter is thoroughly
washed in cold water if this benot done it 10 di-
cult to get the buttermilk clean out Of IL. As
as cool and solid the butter is taken marble or
smooth stone table, properly sailed with clean fine
die or spatula the hand never being permitted to
touch the butter, as from its heat it softens it.
After being thoroughly worked the butter is thus
packed in irlins Of different sizes, made Of white
oak. Previous to packing, the firkinis we'll wash
ed inside with cold water, and then rubbed all
around with salt to prevent the butter from adher
ing to the sides of the rllin. It 10 put up in lay
ers, as churned, 3 or inches deep. ter
When the firkin Is full, q linen cloth is placed
the top Of the butter: this inch of salt,
towhch alittle water is added so as toform abrine
The firkn is then headed up and sent to market
4 In butter making, good cellar is considered
important; il should be feet deep, 10 inches Of
which should be above ground for purposes Of ven
tilation. The window sashes should b. covered
with very fine wire-gause 90 as to let in the air and
keep out the flies and other insects. The walls
should be Of stone and pointed-the floor Of slabs.