Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1845-09-04
prjrraR MAKING.

4
The annexed artlcle (says the Providence Trans
crpt from which we copy,l is from one OF inc ,nps'
experienced and intelligent agriculturists' VI MS
successful practice Can attest, as we never sd"
finer butter, not even in Phadephia' ,nan we nave
eaten at his hospitabe mariSlon'--H"tS w. H.
Pdiriot. -,
mr. .lpnoratus. S,c-'The milk cellar should be
door ,,of yontilated and dry, the bottom covered
will stone fl ,rping. Bricks will absorb milk and
otbar iind that may fall upon them, and will soon
contract mildew, the smell of which, like tue odor
of cheese vegetables, fish, or foul air of any kind,
will be impaired to the cream and butter. over
this cellar should stand the dairy ROOM with shelves
10 set milk on 10 cool weather; the cellar to.be us
ed during the extremes OF heat and cold. The
temperature Of the milk apartment, if possible,
should never be above IS degi nor below 40 deg.
Set kettles should not stand IN the dairy room ;
neither should churning cheese mixing, nor cleans
ing milk vessels be done there, but in a convenient
room near by 50
Cream NAV be kept good much longer, if it be
kent in a white oak vessel, with a tight cover and
faucet or tap near the bottom, to draw off the
milk when it settles, before the customary daily
stirring. The quality of the butter is much inn
proved by this management. II the milk he not
drawn off and It be churned with the cream, the
butter will be longer in coming aud It will slow
specks of sour curd, taste like cheese, and will
soon become rancid Butter will cone quickly at
all seasons of the year, if the cream I've of tenn
perature of from 60 to Is deg to this end, use hot
water in winter aud ice in summer; but neuer ddd
either 10 The cream IN or ont Of The chmn.
StH-Purc salt chrystalizes into perfect cubes.
All other forms of chrystalIz ,ton found IN common
salt. arise from IMPURITIES; those of needle shape
in Liverpool bag, or blown salt, indicate the pres
elice of lime, nagnesia &c. One great cause of
the failure in making good butter, may be traced
10 the use of impure salt. Rock SALT and the large
Jumps of Turks Island, washed, dried and anely
pulvcrized, preferable to all other XMAS, oelng
highly preservativc, aud hardening the butter, 80
that it will be sooner ready to work over IN warm
weather. The Liverpool bag or blown salt the Sa-
Ina salt in snail bags, from New YORK, ana tie
fine part of every kind OF imported SAT-, contain
great portion of inpnry. Less than one ounce OF
pure salt IS snl1cien Tor pouhd ol putter' ila'y
put ia but half ounce; in all cases leave out SUI
gar and saltperc.
In the manu- acture OF cheese, preference Is
sometimes given to Liverpool bag or blown SAT-
I his contains salts OF lime aud nagnesla, wnlch
attract moisture from the air. and have tn deslra-
Bile effect of soening the cheese: and the pungent
bitter tase which they impnr to 1t, Is an improve
Inent in the estimation of some.
General Remn,ks. The cream should not rise
more than thirty six hours it should be swee,
when taken off, and sweet when churned; yet
there is degree of maturity to be acquired by
keeping.
The kegs for packing butter should be made of
white oak billing in form Of casks, for the more
nerfact exclusion of the air and convenience OF
TRANSFORMATION. If the butter Is not TO be sent to a
kers have movable covers, to accommodate in
spccton: they should be solkud in a strong brine,
made also of purc salt in order that Justice may
h, has, tt,t Il "a hD