The Hillsborough recorder. [volume] (Hillsborough, N.C.) 1820-1879, 1845-03-06
THE DAIRY-NEw ENGLAND BUT-rER
MAKING.

THE DAIIY-NEw ENGLAND BUT-rER
MAKING.
We exirael from the Report and STATE.
menls, presented By the Committee Of the
Essex Agricultural Society. on the Dairy.
such porIions - viii be most interesting
~ our readers; Salem Gax.
.'fhe Committee on he Dairy, in pre-
seating lhrir Repari, would remark lha,
the prerequisite in making good butler l.
10 have good cows. And 70 be sure in
this respect, =, cry farmer should ties. The
value olraeh cnw BY milking and preserv-
Ing her milk sePenlely. and no,ing care
fully the quantity required 10 make 4
pound Of bniler. BY very liiIle aten-
ZION IN this uay, Il may be readily ascer-
tuned whether COW Is worth keeping for
Dairy purposes. Eases have occurred
where COW has been kept Cor years with
several Others and their milk put iogetll-
er. on using /, sepeIaiely, Il was found
that butter could not l,e made from ii.
Thus for the want az sllenlion in this res
pert. much loss may be sustained. There
are undoubtedly. many cows kept which
add lille or nothing TO the value Of The
dairy.
The kind and quantity OF salt used. is
of much Consequence. The i.ive,pool
bag salt should be rejected; il contains i'm.
PARTIES. and will not preserve butter.
Rock salt perfectly palserized. and three
iourihs Of an ounce used 10 pound OF
butter, will preserve il well.
PROCESS or MAKING BUTTER By THOSE WHO
GAINED THE soCIETY's PREMIUMS.
by George ~. Dodge.---The milk 10
strained into iin pans, where il stands from
thirty-six to forty eigh, hours, when il is
skimmed and The cream put into lin pals,
standing on the bottom OF cool cellar.
A little salt Is added 10 the cream, which il
frequently stirred. We churn twice a
weeks When the butter comes. the but.
ter.milk is thoroughly worked out, and the
butter sailed with an ounce 10 the pound.
.fler twenty four hours il is again work.
ed and weighed.
By Mrs Rbi Horehesfer.-The cream
was churncd twice week, then the butter
was washed in cold water. One ounce
ofiine butter salt was used to one pound
Of butter, and well worked in. Alter il
had remained twenty fur hours, il was
worked over and packed down solid in
stone pot and covered with strong brine.
Ky Paul PiiisLury. The milk is
strained Into tin pans and stands ,hir.
ty.six hours. The cream is then taken
of and pu, into q Tin irkin. and kept un-
Ill il is ready to be churncd, which Is
twice week. The butter il well rinsed
in cold water and then sailed with one
ONE Of salt 10 pound OF batter. In
about twenty four hours tits worked again
and pack. d down and kept on the bot ON
Of the cellar, covered with fine salt.
The feed Of the cows was common pas
q ture.
By .7ien IT.. D0dge-Trea,ment Of
milk and cream before churning:-S,rain
the milk in lin pans, place them in cool
cellar for the cream TO rise; when sufli-
cienlly risen, which will be according TO
the weather, seperaie the cream from the
milk, and the day previous 10 churDing,
lnwer the cream in tin pals or cans, into
a~ell, in order Ia become cool. by this
means, the butter will come Of hard con-
sis,ency, and no difficulty experienced in
working it thoroughly. III. .a
Mode Of churning Rinse the churn
with cold water over night. The churn
Is Gall's--various other kinds have been
tried, such as The barrel churn, and the
rocking churn, but with less favorable re-
suits. The time occupied in churning,
when tie cream is cold, is greater than il
!, was not subjected IL the process Of COOL
ing, but the quality and condition Of the
butter amply repay fer tie time and la
hor expended upon it. Churn once a
week.
The method of freeing The butter from
the mix. is BY thoroughly working the
butter with the hands. Rinsing il with
cold water, in The chnrn, we have seldom
prae,iced, from the conviction that the
butter is injured by this process. The day
after being worked over, il is put into
Jumps Of one pound each, for market.
Sailing Of the butter. Use the, ground
rock silt, and salt to suit the taste. Add
no sallpetre, sugar, "r other substances.
by Nathaniel Eelfon.-The milk is
strained into tin pans: il stands from ,hir.
~ six to forty-eight hours i'm a cool eel
lar, when the cream is taken of, pu, inc
Tin p,ils, and stirred every day. We churr
once a week; during the warmest wealth,
er the cream is placed in the well ahoa
twelve hours before churning. After il
churned the butter.milk is thoroughly wor
ked out and The butter is sa'te'l with tire,
qua: els Of an ounce 10 the pound, Aft
il a4.ke d lis HytI -