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

sale OK her own, 20 tar as that State hat
ehe power 10 nonopolizs the salt trade i,
the vicinity ai her canals and western
Lakes. Your committee are aware @
the objection urged against the use q
Rock saIt on account osshe labor in puL
vsEizing and 6uing for use. Now, we
are acquainted with this business by ia.
experience Of many years,
A. hired man and boy viii! pulye,iz,
and silt through a 6ne sieve two bushel
u Rock salt in 3 or hours. Thi. will
salt two thousand aud six hundred ant
eighty eight pounds Of butter, allowing
one sixteenth parl Of the two bushels fol-
waste.
A little less than one ounce of finely
pulyerized Rock salt is sufficient for a
pound OF butter, say l4-l6 or IA or, will
salt 10 pounds if the butter is brought 10
proper STATE before sailing, and then the
salt is equally and thoroughly ncorporat-
ed: besides, Rock salt will harden the
butter and render it ripe by working with
little more than half the time and labor 10
fl it for the tub, or table, than it does
when bag salt is used These rules are
always applicable when Rock salt is used
But your Committee are unable TO pre-
scribe any definite rule for the use of,he
Dag salts: they afe so variant in their true
character; being manufactured BY differ.
ent hands, in different establishments. and
IN different countries: of course there is
probably some difference in the process of
manufacture, as well as the compouent
parts OF the article manufactured. Your
Committee do no: profess great skill in the
science OF Chemistry, neilher does i, re.
qulre much skill in this impor,an, branch
OF science, for the daryls. 10 discover that
the bag salts possess some quality which
ought not to be incorporated into dairv
products, and that some preserving quail
~ is wanting: probably expelled in the
process of manufacture.
Why should the American daryists use
salt that the English people manufacture,
and totally reject in all their good daries 2
Your Committee recommend the fol-
lowing experiment, to wit divide equally
each churning. Salt one part with Rock
and the other with bag SALT and so keen
doing, until two vessels are filled for keep.
ing; one sailed with the former, the other
with the latter. 1t may be proper TO re.
mark IN this place that the preserving
qualities ofthe Rock salt may be DESTROY. |
ed by little too much heat in dryiop il.
Salt should be dried in an airy, clean place
IN the shade, when designed to be made
tine for the dairy.
Your Committee are aware that great
exertions have been made for 20 years
past in the United States 10 improve the
dairy. Agricultural societies have offer
ed LIBERAL premiums, and large sums of
money have been paid to competitors in
premiums on butter, and the people off
Vermont have shared largely in the liber.
atty Of gentlemen in Boston who have so
beautifully supplied their A grcultura So.
clety with the means to repenish their
markets with improved dairy products; j,
is believed that much has been done b.
way Of improvement, 10 this way. New,
ertheless great deal more must be done
before all our markets can be steadily and
at all times supplied with first rate dairy
products.
In as much as the whole community
have an interest In this subject your COM {
niNee deem it of importance to comply |
with the wishes ofth Society, 10 making I
pretty full report as far as we are able 8
with the means and experience We have c
lad IN the business of dairying. r
Your committee are of opinion that the q
manufacturer OF a good article is far bet r
er compensated for all his care and .rou> G
'te IN producing it, than those are, who n
lro contented In producing an article of n
Medium quality only. But no manulac- v
urer can expect TO rise much above medi. r
Gritty unless he understands the phiIoso- Il
'hcal principle of his business. Il
The best butter is made of milk, or v
rcam from cows, the component parts of a
which is Oil, Gluten, Whey, Ani.na! and d
Vegetable matter. The Oil is tha. par! d
which when separated from the GIuten, c
nd Whey, or buttermiIk is denominaed n
utter The animal and vegetable matter, D
what constitutes its good favor The "
1!uten In the component part which forms d
urd or cheese, and the Whey is waterv I
obstance partici pa,ing in some small de. II
rec with all the other components. Now 2
ONES the process Of separating, which is o
'uly chemical, and is performed through II
1e agency of the churn dasher. But the a
rst manufacturer must exercise all his Ia
kill in preserving in the oil, or butter, as D
lr as possible all the animal and veqela- h
lie matter, or good favor. But it is pro- d.
er here, before we enter upon this part of it
10 subject to remark tina, much depends CT
poh the blood of the COW, and slill more al
o the food she is allowed 10 eat. Leeks, o.
mons, cab5ages, turnips and most roots r,
re easily detected in milk, or butter, BY a
40 taste, when cows are allowed to feed
lhPm u chnri |