The voice of freedom. [volume] (Montpelier, Vt.) 1839-1848, 1845-04-17


adopted and carried out with the mos
scrupuious exactness, in the dairy room
Every utensil must be kept perfectly esear
and sweet. The cows must be regularly
fed and MIXED, and always MIXED clear
and at regular hours. No COW shouIt
be- suffered TO pass meal without having
her udder perfectly relieved OF all the milk
contained in it. Exac, uniformity thro
all the processes OF managing the milk
cream aad butter, until ii is ready TO be de.
iive!ed 10 the market. should be observed
in order TO insure uniformity OF prices and
satisfactory remuneration. When these
rules are adopted, the character OF the
article soon becomes sel,led and all diff
| cullles in sales are over.
But there are principles to be obser, ed
in the manufacture of butter which seem
generally not TO be well understood. The
best butter is made of milk or cream be.
fore any acidity or sourness appears in III;
the sourness found there is an oxyd Just
beginning its combination with The gluten
and whey, and is the decomposing princ-
pie of all vegetable and mineral substan-
ces, and this is the first step approximating
toward putritaction. 1t is this principle
that exhibits ilselfin rust on iron, decay in
timber. vegeta bles, and pu,rifaclon after
the principle of life is destroyed. It's the
principle that forms the separation between
the buttermilk aod oil, or pure buttery
part, and forms butter. This chemical
process is effected by mulion, or agitation
of the cream in such way as,o bring
the fine particles of the cream ia contact
with the atmosphere which oxy genizes The
gluten and whey, or bultermilk, and forms
a separation leaving the oil pure anoxy-
died substance. The most superficial
observer will detect oxyde or acid 10 the
butlermilk, when the most keen and expe.
rienced faster, is unable to discover it in
the butter when the bullermik is all work.
ed out. The moment oxygen combines
with the oil or butter. rancidty follows in
exact proportion with The combination of
this all destroying principle; hence the |
importance Of establishing thorough,
uniform, philosophical system in The dairy
room.
When milk is set for raising cream, the
best cream containing the most animal and
vegetable matter and the most pure part of
he oil rises first, while that part Of the
,ream which rises last contains more glu>
en-, less oil and is OF an Inferior and taste.
ess quality. This accounts for better
quality of butter being made when cheese
making is carried on at the same time
he poorer quality Of cream is left fur the
;heese.
As the general principles Of dairying,
20 far as butter is concerned, have been
in the foregoing remarks your {
Committee will close their report by t
more particular description OF processes ,
arried on in the dairy room; but itshould |
e remarked here that particular descrip. t
ion of all the processes and varieties with
which we are acquitted would be an end i
ess task, for we have tried more than
lrty. One course Of proceeding in the
airy room will be observed. v
For butter dairy deep, we'll ventil- c
ted cellar is most approved, the bottom t.
which should be covered with stone n
i'd in lime or cement, the whole should c
'cend a little toward drain to let off the t,
ash. Stone is better than wood or brick,
\ account of the impurities which the =
tier may absorb. The sides and over
cad should be well pastered with lime
as to exclude insects. An arch with
Kinney forming canopy over shee, iron
ms used as boiler set in it, should be
ade in the middle on one side ofthe da,
room, so that the heat will principally 8,
cape during the process of heating the
ilt, which is done by setting the pans OF g
ilk in heated water. A spring of cold b,
alter should be. conducted into the dali W
room by an acqueduct and let into =,
oughs prepared 10 receive the pans of g
ilk which are cooled by stream of cold tn
aler running around such pans until the m
lTal heat Is off: the water constantly q
and passing off through the =,
ain. Soon after the animal heat is ex~ 81
uded from the milk in the morning both tn
ght and mornings milk arc heated by ST
aclng the pans Of milk in the water,
hlch raises its temperature 10 above ITO
6. it should never boil nor simmer. "
ne pans Of milk are then set back upon g
e troughs, mot in the water,) and stand at
hours. when the cream may De taken
and churned. This process hastens :
e cream upon the surface so that it may
be obtained in about half the time il
ses 10 rise it in the ordinary way, inns
owes It's quality by preventing sourness, or
rGens the nrfsce so much that If q On; FIR
r, or fly should chance 10 run across 60
will not be found IN the cream, and ia -
itaes churning TO one third Of the time VI
d labor in performing that most irksome In
Grafton, h'lf the pains only are necessa- tn
to be used and much time and labor =,
e saved. '"
The time occupied in heating the milk co