The Caledonian. [volume] (St. Johnsbury, Vt.) 1837-1867, 1844-07-08
Vol. T. No, 50. Whole No. 36& ;


be talking about .Aigcriae cruelty account of his
imprisonment Let il not be forgotten that he pro-
tested against all Interference in his case.
For the family of MIR Dorr all feel sympathy
for him personally, especially since his recent inso-
lent conduct in Court, and his last act protesting a
ganst the action Of the General Assembly, not the
least sympathy is felt. imagine that the Govern
OF the State will press the matter against his
wish.
BUTTER. The Goshen butter, in the State Of n.
York, celebrated all the country, and the fol-
lowing account is given Of one Of the most eel ebracd
diaries there. The cows nre "regulurly salted and
KEEP, in good pasture during the summer; in the win
ter, each COW is Kept in asnll, with a separate door
10 it, in a building two sides Of n square, round
large yard; the upper story of the building
is appropriated for fodder and hay. The cows
are brought ,p to tho yarI night and morn
ing, and regularly MIXED The outer pning of the
yard is so feet from the house; here, opposite
the farm house, is placed a tunnel, into which the
milk is poured ms fast as a pailful is obtained from
the cows. shor, perpendicular tin pipe connects
the tunnel with horizontal one which is buried two
feet under ground out Of the way Of tho frost, aud
leads into the cellar of the house. When the milking
is going on, woman stands in the cellar with emp.
ty pans placed under the end Of this horizontal tube
which, as fast filled, she setts away on the cellar
bottom. Here the milk stands ill loppered and sonr.
ed, as il is said TO make butter in this than
any other, and Of better quality. In this state it is
poured, cream, and all into churns which hold bar
rel each. lf the weather be COOL and the milk not
sufficiently warm TO come readily, is fllcd with
hot water, and this is placed in the milk in the
churn, und stirred about till ii reaches temperature
of 55 to 60 degrees" Water power is preferred for
churning any other, and it is more regular. ''When
the butter has come, the power is stopped, and
pump rugged into the chun the handle Of which is
attached to the power, and the buttermik pumped
into reservoir just outside OF the celur standing on
level with the ground. From this the bu,ternk
is conducted by ,G pipe of about 100 feet uno-
Their reservoir close by the pggery from which it il
dipped out in buckets, aud fed 10 the pigs. After
being churned the butter is thoroughly washed with
cold water; irths be done, is difficult to get
The buttermk clean out Of it. As soon as cool and
solid, the butter is taken on marble or smooth stone
table, properly sailed with clean, fine salt and work
ed over thoroughly with wood en- Indie or sputula--
the hand never being allowed TO touch the butter as,
from its heat, it sotens it, After being thoroughly
worked, the butter is placed in Grkns of seasoned
white oak. The frkn previous 10 packing, is well
washed with cold water and then rubbed all around
with salt, 10 prevent the butter adherng to It's
sides. II il put down in layers churlcd, 3 or 4
inches deep.
When the frkin is filled, linen cloth is placed
over the top Of the butter, this, half inch Of
salt; 10 which is added little water, to form n brine
The cellar is considered very important; should be
seven feet dcep-eshteen inches of which, at the
top, should be allowed for veh,iIuon; the windows
to be covered with very fuc wire gnuzs let in the
air and keep out the insects; the walls to be stone
and pointed, the floor of slabs.