Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1845-06-20
"A s9'6 C MEt o. T. ME.
From the Cu{iUat0r
MANUFACTURE OF BUTTER.


The committee on butter for the Addison Coun-
ty Agricultural Society, in an elaborate report
which we find in the Boston Cutivator, strongly
recommend the use of Turks-Island or rock salt,
for butter, A little less than one ounce of this
salt, properly pulverlzed, is said to be sufficient
for pound of butter--or 4 ounces salt to Is
pounds butter. The committee say that this
kind of salt has tendency to harden the butter,
and that by working, it will be rendered ripe and
fit for the tub or table, with but little more than
half the labor required for bag salt 1t is also
stated that the properties of rock salt may be des
troyed by too much heat in drying and it is
recommended that it may be dried in a clean
place, in the shade. The committee discourage
the use of Liverpool bag salt, altogether, as it is
thought to contain certain impurities which rem
der it unfit for keeping butter.
Dairy H0uSc--The committee advise well
ventilated cellar with spring Of cold water run
ming through 1t, as the best place for keeping
milk. They recommend that the pans be set in
troughs and the cold water conducted around
them till the animal heat of the milk has passed
oiI-the water not to stapd round the pans, but
be constantly moving, and pass through drain.
After the milk is cooled, it is recommended to
place the pans containing it into water, raised to
the temperature of 170 degrees-but it should
never boil or simmer, The pans of milk are Their
set back upon the troughs-(nOt in the a0atcr
and stand for twenty-four hours, when the cream
is taken off and churned. This process they say
hastens the rising of the cream so that it Can be
taken off in about half the time required in the
: ordinary way, improve the quality by proven
ting sourness, and greatly facilitates the opera
ton Of churnng. The time occupied in heating
the milk Of dairy of twenty COWS, is from TWEEN
T ty-fve to thirty minutes. The pans are made o
tin, and handled when either cold or hot by tong
made for the purpose, which prevents any spill
ing or stopping of the milk The chrning il
E done every day except Sundays
"In this way" say the committee, good but
! ter may be made at all seasons of the year. w
prefer dog days. and the latter part ofthe season
before the lrosts are so severe as to injure tn
. quality of the grasses, on account of the many
: noxous weeds which find their way into tn
= stomachs of some COWS, while in their tende
: state in early parts of the season" The con
Il mittee likewise remark, that the difference in tn
" quality of the dairy products, is owing in part
\ the difference in the quality of the grasses o
: which the COWS are fed. This principle they su
is well settled in regard to tallow
Y 1Fmhjng 6utter-The committee say-"bu
= ter should be SO made as to require but one
~ ~ working after the salt has been well incorpora
~ r ed-repeated working expel more or less of Il
! substances which constitute its good flavor, al
i' should not be worked or washed of, If workC
70 too much it will be gluey and more tasteess tn;
- it should be in order to command the highe
8 price" 1t is advised that the buttermilk
rs worked out as thoroughly as possible at the fir
~ workng-that it then stand in an even temper
~ ture from So to- 60 degrees, for twenty-fo
-" hours-then be again thoroughly worked, WIFI
q" it is ready for the table, OF to be laid down.
" Washing butter in Ddter.--This the commit
1u say they cannot recommend, and that 'it is nev
Nv done by the best dairysts in England VIII
butter is shipped for long voyages, it is sometim
~ washed in the strongest brine made ofrock sal
Ia -, Kind of chun.--The committee highly II
I'LL ommend ehurn which one of them has seen
Washington, so constructed as to carry ma
currents of air through the cream until the pr
ciple of separation is formed without any frict
of oar or dasher. They say they are inclined
cid think this churn may take the place of all 9th
Is, in large diaries