Wheeling times and advertiser. [volume] (Wheeling, Va. [W. Va.]) 1839-1849, 1845-02-06
Erom The Snlcm Cnzeike.


The DAIRY. We extract from the
report and statements. presen red by the
committee OF the Essex Agricultural s..
ciety, on the dairy, such portion sas will
be most Interesting TO our readers.
The committee OIL The dairy, in pre- q.
sentlng their report, would remark That
the first prerequisite in making good
butter is 10 have goo cows. And 10 De-
sure IN this respect every farm E should
test The value of each COW by milking
and preserving her mi k separately, aud
noting carefully the q1aniity required
tc make pound of butter. By very
little attention in this way, il may be
readily nscertalned whether COW is
w rh keeping for dairy purposes
Cases have occurred where Il COW has
been Kept Tor years with several others
anu Their milk pa; together, on using il
separately, IL was found tha butter could
not be made from it, Thus for The
want oil attention IN this respect, much
loss my be sustained. There are un-
donbiedly many cows kept which add
liliie or nothing 10 the va ue Of the dai-
| ry.
The kind and quantity Of salt used, is
at much Consequence. The Liverpool
bag salt should be rejected; 1t contains
impurities, and will not pr, Sc. We butter.
Rock salt perfectly pu!veriz d. and
three iourths OF an ounce used To-
Il pound of butter, will preserve il
we'll.
Process of making Butter by those
who gained the Socie,y's premiums.
b. Geo w. Dodge-The milk is
strained into tin pans. where il stands
from thirty six 10 forty eight hours.
when it is SKINNED and the cream pul
INTO tin pills, standing on the b ,,tom of
cool cellar. A little salt is adleI TO
the cream which is rrequeatlv stirred
We churn twice week. When the
butter comes he buttermilk is thorough
Y worked OUT, and the butter sailed
with an ounce to the pound. Aiior
twenty four hours it is again worked
and weighed.
by Mrs. Abb Worcester.--Thc cream
was churned twice week, then the
butter was washed in cold water i.
. ounce Of fine butter salt was use Il
TO one pound OF butter, and well worked
IN. Afer ii had remained twenty four
hours, it was worked over and pncked
down solid in stone pot aai covered
NTH strong brine.
10y Paul ~ lsbury.--Thc milk is
strained into tin pans and stands thiriv
SIX hours. The cream is then taken OF
and put into Tin iirkin, and kept until
1t IS ready to be churned. which is
twice aweek. The butter is well rim sed
IN cold water aud then sailed with one
ounce OF salt 10 pound of butter. In
about twenty four hours it is worked
again and packed down and kept on the
bottom Of the cellar. covered with fine
salt he feed OF the cows was com.
mon pasture.
by Allen w Dodge. Treatment Of
milk and cream before churninr. Strain
the milk IN tin pans, place them in a
COO. cellar for tie cream to rise; when
sufficiently risen, which will be accord
lngto the weather, separate tho cream
from The milk, and the day previous 10
chJrnlng, lower the cream i'm tin nails
or caps, into a we'll, in order to become
cool. by this means, the butter will
come OF hard consistency, and no diff.
Guilty experienced IN working it through.
ly.
Mode fchurning Rinse the churp
with cold water over night. The churn
used Is Gllps--various other kinds have
been tried. such as the barrelohurn. and
me rOckngchnrn. but with less ayora.
bic results. the time occupied in
churnIDg, when the cream is cold, is
greater than if it was not subjected TO
the process Of cooling, but the quality
ana condition Of the butter amply repay
Tor the time and labor expended upon t..
Churn once a week.
Tho moihod Of freeing the butter from
The milk, is By thoroughly working The
butter with tho hands Rinsing it win
cold wafer in tho churn, we have sci |
dom Practlced, from the convection thai
the butter is injured by this process