The northern galaxy. [volume] (Middlebury, Vt.) 1844-1848, 1845-03-26


! Your Committee are of opinion that so
Tar as first rate nice article OF butter is con-
cerhed III market, seven eishts Of the cram
which rises first is worth more to the manu.
iacturer made into butter, Than the whole is.
when the one eighth which rises last,is ineor-
pOrated with it.
MIR. Spencer's butter was made from three
cows IN June, kept on grass and laid down
solid IN stone pct, covered with brine.
Tins specimen is prime article, otherwise
than in sailing. The salt seems to be alto
SeIher to coarse. Particles of undissolved
salt found IN eating good butter is always OBJ
JecHonable. We examined other lots where
bag salt was used, much of which appeared
both IN the butter, and betwixt the layels in
an undisSolved state. Too much salt is al
ways injurious TO butter, especially, I'M ess il
Is made so fine as not to be found in un-
dissolved PARTICLES when in eating From
long experience your committee are of opin-
ion that no preservative other than pure fine
salt can add to the good Favor, or pres erva-
ton Of butter. We have tried many exper-
iments TO supply the Deficiencies of bag salt,
but, have hitherto failed and until we subsri-
tuted good Turks Island, or Rock salt, we
met with low prices in market.
Your committee are aware of all lie in
conveniences arising from the introduction Of .
the British Liverpool bag salt. and greatly
regret that the American daryiSts shoald be
conenied TO use an impure foreign article
which Is so universally rejected by the Eng
lIsh as preservative of dairy products.
No one should be surprised that the dairy
products Of the United States should meet
with so little encouragement, in the Fl glish
market Many causes have operated favor
ably TO the Introduction, and use Of Liver
pool bag salt and salt Of a similar character
made at Salina, N. Y. FiIsi, these salts are
manufactured and afforded very cheap, and
the Liverpool salt is used for ballast in ships
Second, IFS appearance is very nice and
imposing, and at the same Tune is so tOIcrably
fine that it may be used for most purposes
without any pulverizing: besides, the Leg
stature Of New York some years ago laid \
heavy duty on the lockage Of Turks Island,
Rock, aud all foreign salts in order to force
sale Of her own, So far as that State had
the power TO monopOlize the salt trade in the
vicinity Of her canals aud western Lakes
Your committee are aware of the objection
urged against the use of Rock salt on account
of the tabor in pulverizing and fitting it for
use. Now, we are acquainted with this
business by the experience Of many wears.
Siit through fne sieve two bushels Of Rock
salt in 3 or hours. This will salttwo thous-
and six hundred and eighty-eisht pounds Of
butter, allowing one sixteenth part Of The
two bushels for waste.
A little less than one ounce Of finely pull
verized Rock Salt is Sufficient for pound Of
hutter say 14-16,or II or. will salt Is poutEs
if the butter is brought 10 proper state be-
fore sailing and then the salt is equally and
thoroughly incorporated: besides, Rock salt
will harden the butter anl render it ripe by
working, with but little more than half tie
time aud labor 10 fit it for the tub, or table, =.
than il does when bay salt is used. These
rules are always applicable where Rock suit
is used But your committee ave unable 10
prescribe any definite rule for the use Of tie
bag salt: they are so variant in their true
character: being manufactured by different
hands, in different establishments, and in
different countries; ofcourse, there is proba-
bly, some difference in the process of manu-
facture, rs well as the cOmponentpa parts olthe
article manufactured. Your committee do
not profess great skill in the science of Chem
istry, neither does it require much expe-
renee in this important bi anch Of science, for
the dtryist to discover that the bag salts
possess some quality which ought not to be
Incorporated into dairy products, and that
some important preserving principle is want
ing: probably expelled in theprOccss ofman-
ufacture.
Why she ul1 The American daryisis use salt
that the English people manufacture, and to-
tally reject in all their good daiics!
Your committee recommend the fpllUwim
experiment, TO wit: divide equally each
churning. Salt enc part with Rock and the
other with bag salt; aud SO keep doing until
two vessels are filled Tor keeping: one sailed
with the former, the Other the latter. Il may
be proper to remark in this place Ibat tho
preserving qualities Of Rock salt may lie de-
srroyed BY a little 10 much hcG, in dryirg 1t.
Salt should be dried in airy clean place IN
the shade, when designed 10 be made fire fer
the dairy.
Your committee are aware that great ex--
ertiOns have been made for 20 years rasi in
the United States to improve the dairy. Ag-
rio ultural Societies have offered liberal PIE
miums, and large sums Of money have been
.ns:d TO competitors in premiums en- luIter.
and the people in Vermont have 81 ared
largely in the liberality of gentlemen ia BOs-
ten who have so beautifully supplied their
4 Agricultural Society with the means to re-
plenish their MARKET with improved dairy
products; it is believed that much has been
done by way Of improvement in this way.+
Nevertheless great deal more must be done
before all our markets can be steadily Id at
all times supplied with first rate dairy pre-
ducts.
In as much as the whole community have
an interest in ih's subject, your committee
deem it Of importance to comply with the
wishes ofthe Society, in making pretty full
report as far as we are able with the means
and experience VI have had in the business
Of dairying.
Your committee are Of opinion that the
Manufacturer Of good article is far beuer
for all his care aud trouble in
producing it, than those are,who are content-
ed in presenting an article of medium quality.
only. But no manufacturer can expecttoris
much above mediocrIty unless he understands
the philosophical principle Of his business.
The best butter is made Of milk, or cream
from cows, the component parts Of which
is Oil, Gluten, Whey, Animal and Vegetable
matter. The Oil is that part which wheu
separated from lhe Gluten, and Whey ,or but