The northern galaxy. [volume] (Middlebury, Vt.) 1844-1848, 1845-03-26

Bat iI-St Inc mdnulactErtF DuSteAe'ciSt di
irs skill in preserving in the oil, or butter, as
far rs possible all the animal and vegetable
(.lati er, or good flavor. Hutn is proper here.
/, fore VIC enter upou this part Of the subject.
70 remark that mnch depends upon the blood
o. he COW, and still more Ca tie fcoi she Is
allowed TO eat. Leeks, ouicns, cablaSes.
tafnirs aud mosi roots are easily detected
in miik, or butter, b. the ias'e, wbea COWS
are allowed to feed on them: in sBor. onT
ccw could never feed on any thing we have
tiied, except the natural grasses Of i.e coun-
:rv, and Indian meal, ami escape detection
by oar taste.
Many Of oar dairyists are generally negli-
gcH, in Trying heir milk by the L.aciQmeicr,
and 20 on from year to year, using cows OF
inferior blood. Some COWS in the sane lot
ordinarily will yield ore aud one eighth incli
Of pHrc cream OF delicious and exquisite Ha-
vor, on a four inch cylinder. while others ap-
parsnlIy as good by the raii. sill scarcely
Weld three ciehis, ard thai TOO 4 ein:!nous
i~asteless substance. Such COWS should he
rejected from the dairy, lei their other quail
ties be ever so good. Tor such cream wh-u
Incorporated with The oihc.. dictionaries the
whole batch by the introduction of g'utin-
cas-. Sticky, ~tHstcless substance The manu-
flctnrer cannoi Ee sure Of presenting a prime
article in the market al all times. uuiess 4
perfect uniformity of practical operations are
irs: adopted and carried OK; with The most
scrHpuious exacineSS. in Tire dairy rGOIn-
Every u;ensil must be kept perfectly clean
an! sweet. The COWS mTst lac regularly
SIZED and regularly fed and MIXED. and al
wars mixed clean and at regular hours
No COW should be suffered 10 pass 4 meal
a;ti.nut having hcruddcr perfectly relie"ed OF
ri! me milk contained in it. Exact unitormi-
" through al The processes ofm.naeing The
mia. cream and butter, uniil i is ready 10 &c
delivered in the market, sh2uld be observed
il order 10 insure uniformity Of prices anda
satisfactory remursratior.-N hen these rules
are adopted, the character Fl the article soon
becomes settled and all difficulties in sales
are over. iBui there "r7 P-.nsirles 10 lie or
served in the manufacture OF butter which
seem generally not 10 he well understood.
The best butter is made o. niilk or cream, be-
fore any acijiiy or sources appears III II;
the sourness found there IS al oxyde just be-
ginning lis combination with the gluten and
whey, adds the decomposing principle OF all
vegetable and mineral substances, and this is
ihe first step approximating towards putri-
faciicn. Ii is this principle that exhibits il
self in rust on nor, decay in timber, vegeta-
bies, and putrifaction after the principle Of
life is destroyed. IL is the principle that
forms The separation between the buitermilk
andoii, or pure butiery part, and forms hut-
ter. This chemical process is effected by
motion, or agitation of The cream in such a
way as 10 bring the fine particles of the cream
in contact with the atmosphere which oxy
e%anizes The gluten and whey, or buiiermiIG.
aa1 forms z separation leaving TIE oil a pure
uloXydizcd substance. The most superficial
oAserver viii detect the oxyde or acid in the
buttcrniiS, when the most keen and expe-
rienced faster. is unable to discover it in the
ha;iei when the buttermilk is all worked out.
The moment oxygen combines with the oil
o: butter, raucijiiy follows in exact proper
ton with the conbi1atiOa Of this all Destroy
Ing principle, hence the importance OF estab-
lisA.nS \ thorough, %unfornl, philosophical
sfs'em in the dairy-room.
When milk is set for raising cream, the
hes. cre,m containing the most animal ard
vegetable matter and the most pure part of
the oil rises first, Thile that part of The cream
wlich rises last contains more gluten, less
ell. AM is of an inferior and ~tasteless quality.
This accounts for 4 better quality Of butter
being made when cheese making is carried on
al the same time: the poorer quality ofcream
is left for The cheese.
As the general principles of d%airying, so
far as batter is concerned, have been sug-
sas:cd in the foregoing remarks, your Com
rn;itee will close their report by a more
particular description Of processes carried on
il the d; iry-room, but it should he remarked
here that particular description Of all the
processes ari varieties with which we are
acquainted would be an endless task, for we
have tiled more than thirty. One colise of
p-ocee1ing.in the dairy-ioom viii be observed. +
For 4 butter dairy. a deep, well ven
t!laie1 cellar is most approved. the bot
ia:a OF Which should be covered with stone
iail in lime ug cement, the whole should as
cenl Il Iit.le towards a drain 10 let of The
wish. Stone is better than wood or brick,
O. account Of The impurities which the latter
may absorb. The sizes aad over head should
be wei pl:sieieI with lime so as 10 exclude
irsects. An arch with a chimney forming a
canopy over sheet iron pans used IS boilers
set in il, should be made in the middle OH Que
H:le u:the Ga;Tv-room, so that the heat will
psiacipalIy escape during th- process ofheaI-
in !he milk, which is Gcne BIZ setting the
psns Of milk in heated wafer. A spring of
cold waier should be conducted into The dairy
- ~ Hi H1hthhNN ANU = iiO tOtrL.s
prepared 20 receive the pans of milk which
are coolcd hy Z stream OF cold wafer running
around such pans unit! the animal heat is of;
the water constantly discharging. and pass
ing CT through The drain. Soon af;erIhe an
inal heat is excluded from the milk IN the
morning, both nigh ard mornings milk are
heated by placing the pans Of milk in The
water, which raises lis Temperature 10 about
40 deg. ] should never Ioil nor simmer.
The pans Of milk are then set hack upon lie
t%ronChs,( mot in the water land s,aud2i hours.
when the cream may be taken Of aad chnrn-
st- This process hasiens the cream upon
the surface so that; it may al be Obtained in
Hbort haifiEe tine it isacs to raise it ii The
Ordinary way, improves IFS qnaliiy by pre-
venting sournesS. ha!i~ns The surface so
mach that ii a spider. OF iy should chanee
TO rin across II will mott e fcrndin the cream.
and facilitates c~hgrlin~ 10 una ;h;rd of the
time and labor in performing that most irk-
some operation. half The pains only are nee
cessafy 10 be used AM nich time and labor
ere sarci.
he time occupied il beating the milk in
t"e dairy oftweuty cow.s from twenty FIVE