The Caledonian. [volume] (St. Johnsbury, Vt.) 1837-1867, 1843-09-19
The Farmer.
How TO Make Good Butter.

~, commenced the following article to all rural
,.,.o ,vives who believe there is room for improve
Doo, in the important art ofbutter making some'
IoOb,lcss, will exclam, 81 know all about that bn-
e;,o.s already. My butter is good enough for me-"
snch oerons are too toise to learn, and we do not
write for them.
u, R,rEHAM,-In accordance with your re-
.,o., will with the assistance Of my wife, attempt
.iao your less experienced readers some nstruc-
linn. IN the art of making butter Ifmy directions
,,o not the best tina. be given they shall be the
bo. that can give, after the experience of nearly
haIfa century.
In the frs, place, select good cors, and give them
,ooJ feed. By good cows, mean those that are
rnIc and give good quantity of rich mtlk
There is very great difference in the quality oil
milk and poor milk will not make good butter
Cows should have good pasture, and, If possible a
change orpasure as often as once week during sum
mer, with plenty ofgood water, and daily access to
wn Nsalt is given only occasionally, they are apt
10 ca, so much as to operate mjurousy; but where
eOuston, supply is allowed them, they but little,
and ccrects the injurious effects of eating weeds,
&c., that would otherwise faint the butter. In win
ter mich sows SHOULD have beets or other succulent
food with their hay, and be stabbed or well sheltered
from severe cold; for cows can give good milk
when suffering from cold hunger; and it is the
chief reason why so little and such poor butter is
made in this country in winter.
Gentle driving and kind treatment are also impor-
tan, prequsites in this busness for any undue exer
ton or excitement rapid driving beating, kicking,
scolding, Sc, will affect the milk unfavorably, and
should not be allowed. Regularity in milking
should also be observed for such creatures
Orhabit that they Judge ortme with great cor
rec,nes It is very desirable also, that the per
son shOnd always do the milking, as cows dislike
strangers But above all, be sure that it is done in
clearly and perfect maner.
The Cellar or .3iik-E House is a matter ofvery
great Importance. Many persons suppose that
spring house necessary in order 10 make first rate
butter in summer; but such is not the case. Indeed,
lam fully convinced that the dampness which water
occasions in a milk house, is more injurious than
tho additional GOODNESS is beneficial. prefer good
dry cellar well lighted and ventilated, with smooth
brick stone aoor the windows opening inside, and
protected with wire gauze to exclude flies and insects
Every Thing should be excluded from the milk cellar,
that possibly faint the atmosphere; for is utter
skept in badly ventilated cellar, where there is
moudy woodas old boxes barrels &C., vegetables,
fruit, fish, meat and the like
Cleanliness Of Utensils. This is the grand cardi-
virtue of the dairy business, and be too rgidly
enforced The pals, pans, straners, churn-every
'n'ng used in the business, must not only be washed
out thoroughly scalded wit boiling water, and dried
IN the sun or by the fire after each time using
Swimming the milk in summer, should be perform
ed as soon as it becomes thick coagulated; for a
watey fluid soon after rises under the cream, and is
very injurious to it. The cream, as it is collected,
should be put into stone crock, ard In hot weather
"uns IN weip or placed in a spring.
Churning should be performed as often once in
Two Or three days, in prefer the old fash
'oned dasher churn; but the barrel chnrn may be
good where many are kept. The churning
should be done in the morning at evening in sum-
ner and the temperature of the should be reg
'u'aed by thermometer. The proper temperature
III 'he commencement Of churning, is about 55 de-
grees; will rise to 60, higher before it is COM
p'e'ed' If the cream is too warm, reduce by adj
ahs cold water "a little ice may be put in the water
necessarily Iftoo cold, stand it by the fire, where
IL VIII warm gradually before churning. Continue
churning till the butter is well united.
Horhtag and sailing butter. When taken out oil
Inc churn, place it smooth fiat board or marble
Sao and work the butter milk all out of it, then add
aoou' It ounce of the best fine salt per pound, mis
WE'LL and then let stand "a hours for the salt TO d
'oVei then work it over thoroughly, to extract
al Tie moisture, and make it up into rolls for the TIA
oe Or Tor market, pack it for winter nse In worl
"s butter In warm weather, it is better OF to touch
at all with the hands, but wooden lade or spat
ua 1t Is also better to avoid washing it in waer i
'"e weather is not 30 warm as to render it neces
sary.
freserr'ng Butter. Stone crooks or jars are pref
e'Doe Tor this purpose; but if huer is made in large
quantities Tor marget, rns made OF heart Of ash ma,
~ used These should be thoroughly saturated will
'"'e before using. We sometimes add little salt
re"e say Is OF. to the pound, and also very pow
c''eo oai sugar when sailing butter to be preserved
~, n winter, but neither OF these are very Essential
''' out'er should be packed as closely as possible
to" covered With brine two or three inches deep