Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1845-08-28
Agricultural.
BITTER MAKING.


The annexed Article (says the Providence Trans.
cript, from which we copy is from one Of the most
experienced and Intelligent agricullursts. OF his
successful practice we can attest as we never saw
fnes butter, not even in Philadelphia, than we have
eaten at his hospitabe mansion--IAaFs NH Pat
MILK APARTMENTS, &c.-The milk cellar
should be deep, well ventilated, and dry, che bot
tom covered with stone tagging. Bricks will alb
sorb milk, and other liquids that may fall upon
them, and will soon contract mildew. the smell Of
which, like the odor Of cheese, vegetables fish, or
foul air of any kind, will be impaired 10 the cream
and butter DFes this cellar should stand the dairy
room, with shelves to set milk on in cool weather
he cellar TO be used during the extremes of heat
and cold. The temperature Of the milk apartment,
ifpossble, should never be above G5 deg, nor be-
low As deg. Set-kettes should not stand in the
dairy room; neither should churnng, cheese-mak-
ing, nor cleansing milk vessels be done there, but
in convenient room near by.
Cream may be kept good much longer, if it be
kept in a white oak vessel with tight cover, and
faucet or tap near the bottom, TO draw of the
milk when it settles. before the customary daily stir
ring. The quality Of the butter is much improved
by this management. If the milk he not drawn off
and it be churned with the cream, the butter will
be longer in coming and it will show specks of sour
curd, taste like cheese, and will soon become ran
cid. Butter will come quickly at all seasons of
the year, if the cream be Of temperature of from
go to rs deg; to this end, use hot water in winter
and ice in summer bit never add either 10 The
cream in or out Of the elurn.
SALT.-Pure salt chrystalizes into perfect cubes
All other forms OF capitalization found in common
salt, arise reH Impurities those Of needle shape
in Liverpool bag. or blown salt, indicate the pres
ence Of lime, magnesia, &c One great cause of
the failure ia making good butter, may be traced to
the use Of impure salt. Rock SALT aud the large
Jumps of Turks Island, washed, dried, and finely
puverized are preferable 10 all other kinds, being
highly preservative and hardening the butter so
that it will be sooner ready to work over in warm
weather. The Liverpool bag or blown salt the Sa-
lima salt, in small bags, from New York, and the
fine part of every kind of imported salt, contain
great portion Of impurity. Less than one ounce of
pure salt is sufficient for pound of butter many
put in but half ounce in all cases leave out su-
gar and saltpetre.
In the manufacture Of cheese, preference is
sometimes given TO Liverpool bag or blown salt
This contains salts of lime and magnesa, which
attract moisture from the air. and have the desira-
BILE effect of soltening the cheese and the pungent
bitter taste which they impart to it, is an improve
ment in the estimation of some
General Remdyks-The cream should not rise
more than thirty.six hours; it should be sweet
when taken of, and sweet when churned vet
there is degree of maturity, to be acquired by
keeping.
The kegs for packing butter should be made of
white oak, bilging in form of casks, for the more
perfect exclusion of the air. and convenience of
transportation. If the butter is not TO be sent 10
warm climate, or foreign market, lei the biLging
Kegs have movable covers, to accommodate in
specton; they should be soaked in a strong brine.
made also of pure salt in order that Justice may be
done to the purchasers in tare, and to save the
butter from being spoiled for one or two inches
deep all round. from its contact with dry wood
in case the wood is any thing but white oak there
Is danger oil its giving an unpleasant taste to the
whole. For the convenience Of families, the size
should vary from 25 to 80 pounds A large key of
butter is exposed TO the air for long time, while
on breach in a small family, and the bottom, in
consequence, becomes rancid
The consumer will cheerfully pay an extra price
for 100 pounds of butter, packed in four kegs in
stead OF one. No salt should be put on the sides.
bottom, or between the layers If the kegs are
made with covers, put a cloth over the top. and
cover that with pure fine salt. Keep cloth wet
with strong brine, the butter, while the key is
Killing, to exclude the air. The practice of wash.
ing the butter is not approved of in Europe il des
roys Its fragrance and sweetness by dssolving the
sugar of milk, which it is said is always present in
good butter. 1t is practised in Holland when the
article is designed for expectation TO India then
The operation is usually performed with cold strong
imPid brine made of pure salt, and pure water
water tina, has lime in it will not answer. as ,be
line is readily absorbed by the butter.
To exclude the air more ei1ectually DURING the
process of putting down, let little melted sweet
butter be run into the cavity, where the bottom
head and slaves come together; then after each
aver is completed, let the dairy woman pass her
niger round so as to press the butter hard and
lose against the side