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

) kel are set,led in part, from me fact tina
the lands in one district of country yield
feed OF delicate and exquisitely gooC
quality, while the lands in another dislric
produce feed Of a very ordinary qcalily
This fact is we'll seuied 10 regard 10 lallow
In cattle.
When butte. is Chur0ed all the butter.
milk that can be, should be worked out BY
the butter worker or ladies', then litle
less than one ounce OF fine rock sail 10 the
pound should be event v end thoroughly
incorporated, then stand in an even tenn
perature say from $50 10 $50, twenty four
hours to ripen. Now work thoroughly
and the butter is ready for the table or 10
be laid down in the tub; here is The most
difficult point TO be attained in fixing tie
true character. II it is not worked enough
so as 10 exclude all the buttermilk, there is
danger OF a rancid appearance on opening
In market. worked too much it will be
gluey and more tasleless than it should be
in order TO command the first or highes.
price. Butter should be made in a man
ner as never 10 require but once working
alter the salt has been well incorporated
repeated workings expel more or less of
the animal and vegetable substance which
constitutes its good favor and should no,
be worked nor washed of. These rules
are applicable in all cases in churning and
preparing butter for the tub or lable,
whether the cream is raised by heat, or
otherwise. Your committee caunot rec
ommend washing butter in cold water, it
is never done in England by the best da.
rylsts, unless ii is to be shipped long voy-
ages. and the strongest brine made of rock
salt is used.
In recommending any particular churn
your Committee are under some embar-
rassment. Churniug is truly an irksome
task and it is believed that more depends
upon the preparation Of the cream to ia |
cllltate this operation than on the churn,
admitting 1t IS so constructed as 10 bring |
the particles of cream in contact with The |
atmosphere in the most feasible manner so
as to combine with the oxygen contained
In the air which is the principle which
forms the separation, and the oil to butter.
We examined nearly two hundred differ
ent patents not long since in the city of
Washington, one onl y excited much inter-
est. This was IN air churn so construct.
ed as to carry many currents of air, thro'
Inc cream until the principle desperation
IS formed without any friction Of oar or
1asher. We are Inclined to think this
;hurn by some improvement on the one
We sa ", may lake the place Of all The 9th
'rs in large daries. For packing vessels
good oak heart stuff made into tubs, or
irklns, well soaked with many changes ,
If water, and then stand few DAYS filled .
Win strong brine, is as good as any thing.
The butter should be pressed in solid lay
RS two or three inches thick, no salt be- i
ween layers; if firkins are used, head 9
hem up perfectly tight; add brine lhro :
ne bung hole in the last head, and bune
ght. lflnbs are used The butter should /
e covered with cloth and fine salt Two t.
inches deep on top and add little brine. r
heating the milk is omitted the PANS nav
e set on the cellar bottom aud the cream
'iIl usually all rise in 81 or 48 hours ac> b
ordln9 to the weather; 10 bring the cream h
a proper temperature for churnino. it D.
lay be suspended into The We'll with the -
ream vesse parlly immersed under wa II
n over night Submitted by fl
}. M. WEEKS, for Com. D