Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1845-11-20

MILK APARTMENTS, &C.-The milk cellar
should be deep, well ventilated and dry; the bot
tom covered with stone tagging Bricks will alb
sorb milk, and other liquids that may fall upon them,
and will soon contract midew, the smell of which,
like the odor of cheese vegetables, fish, foul air,
Of any kind will be impaired to the cream Or but
ter. Over this cellar should stand the dairy room,
with shelves to set milk upon in cool weather; the
cellar to be used during the extremes of heat and
cold. The temperature OF the milk apartment. If
possible should never be above 60 deg. nor below
Is deg. Set kettles should not stand in the dairy
room; neither should churnng, cheese making,
nor cleansing milk vessels be done there but in a
convenient room near by.
Cream may be kept much longer, if it be kept
in white oak vessel, with 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 improved by this
management. If the milk be not drawn of, and
it be churned with the cream, the butter will be
longer in coming and it will show specks of sour
curd, taste like cheese and will soon become ram
cid. Butter will cume quickly at all seasons of the
year, if the cream be of u temperature OF from 90
deg. to IS deg to this end use hot water in win
ter, and ice in summer; bit nerer ddd either 10 The
Creanl either IN or out Of The chnTn.
SALT-Pure salt chrystalIzes into perfect cubes.
All other forms of Capitalization found IN COM
mon salt, arise from impurities; those OF Il needle
shape in Liverpool bag, or blown salt, indicate the
presence Of lime, magnesla, &c. One great cause
of the failure in making good butter, may be traced
to the Of impure salt Rock salt, and the large
Jumps of Turks Island, washed, dried, and finely
pulverized, preferable to all other kinds, being
highly preservative and hardening the butter, so
that it will be sooner ready to work over in warm
weather. The Liverpool bag or blown salt the Sa-
lima salt, in small bags from New York, and the
fine part Of every kind of imported salt, contains
great portion of impurity. Less han one ounce Of
.,nl T., cuff for nt IN
put in but half an ounceJ in all cases leaving out
sugar and saltpetre
In the manufacture of cheese, preference is
sometimes given to Liverpool bag or blown salt
This contains salts of lime and magnesia which
attract moisture from the air. and have the desira
Bile effect of soitenng the cheese; and the pungent,
bitter taste which they impart to it, Is an improve
ment in the estimation Of some.
GENERAL REMARKs.-The cream should not
rise more than thirty-siX hours; it should be
sweet 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, bilging in the form Of casks, for the
more perfect exclusion Of air, and convenience OF
transportation. If the butter is to be sent TO a
warm climate, or foreign market, let the blgng
kegs have movable covers 10 accommodate lnspec-
ton they should be soaked in strong brine, made
also of pure salt, in order that justice may be done
to the purchasers in tare, and to save the bottom
from being spoiled for one or two inches deep all
around from its contact with dry wood. In case
the wood is anything but white oak, there is dan
ger of its giving an unpleasant taste to the whole
For the convenience of families, the size should
vary from % to so pounds. A large key of butter
is exposed to the air for long time, while on breach
in a small family, and the bottom in consequence
becomes rancid.
The consumer will cheerihlly pay an extra price
for 100 pounds Of butter packed in four Kegs III
stead of one. No salt should be put on the sides
bottom, or between the layers. II the Kegs are
made with covers, put cloth over the Top anu
washing the butter is not approved of in Europe
it destroys its fragrance and sweetness by dissolv'
ing the sugar of milk, which it is said Is always