The voice of freedom. [volume] (Montpelier, Vt.) 1839-1848, 1845-04-17
REPORT ON BUTTER.
By The Committee Of addison County VI.
Agricultural Society.

Agricultural Society.
Gentlemen: Your committee, appoint.
ed TO award premiums on Butter. after
some delberallon, beg leave to report.
That we had no hesitancy in awarding
the first premium to David Hazard of
Ferrisbufgh, $500. In olher lots near
resemblance TO each other was exhibited.
Your committee had no difficulty in a.
greeing and without dissenting VOICE
awarded the SocIety's second premium to
George Spencer OF Addison, $500. We
noticed and examined other specimens
which gave great credit 10 the manufac-
lures, especially lot in stone jars made
by Mrs Sheriff. of Vergenaes, which
would have taken a premium II third
premium had been offered. 1t is proper
here TO remark, tina! all The butter that was
offered, was made between The first ct May
and the 10th of Jolly, examined AT our
Fair in October 1914. Mr. Hazards but
ter was made about the first Of June, pack
ed solid in an oak irkin, and headtd up
tight, stood in clean dry cellar, and is
par, of about nine hundred pounds made
from six cows kept on grass only, and
made from May /, to October |, and the
cream was not allowed 10 stand over 81
hours before churning. We conclude Mr.
H. intended 10 say, THAT the milk stood
"a hours for the cream 10 rise, before it
was taken OF, and churned,' aud before
the cream began TO soor. We infer tho
later from the taste and appearance, mas
much as IT'S age can scarcely BE- identified
by any taste which is usually found in
butter which has stood for months thro'
the hot season. Mr. Hazards butter
seemed to b. remarkably free from gluten
OF whey, or buuermIk, and YET moist and
easily separated from the knife which was
abuudanty manifested by the boring in
strument. No salt could be found in INC
butter, nor belwixt the layers, and yet The
whole Seemed 10 be we'll seasoned and fit
ted for the table. Your Commillee are of
opinion that this butter would compete
well at any fair in The U. States. Mr. FL.
did mol say in his specification how much,
if any, cheese was made in the time of
making his batter. Where cheese and
butter in the diary are made al The same
time, the quality OF the butter may be great
improved at the expense of the cheese
This question has long been settled. The
cream that rises first, is the most pure,
while that which rises laSt,possesses more
gluten and is more tasteless aud insipd.
Your Committee are OF opinion that
so far as first rate nice article Of butter
is concerned in market, seven eighths Of
~. ;,b fra, 10
10 the manufacturer made into butter, than
the whole is when the one eighth which
rises last, is incorporated with il.
Mr. Spencer's batter was made from
three cows IN June kept on grass, and laid
down solid in d stone pot and covered with
brine.
This specimen is prime article other.
wise than in sailing. The salt seems to
be altogether too coarse. Particles OF un.
dissolved sal: found in eating good butter
is always Objectionable. We examined
other lots where bag salt was used, much
of which appeared both in the butter and
be'wixt the layers ia an undissolved state.
Too much salt is always injurious 10 but>
ter, especially, unless II is made so fine
as not to be found in undIssolved PARTICLES
when in eating, From long experience
your committee are of opinion that no pre-
servative other than pure fine salt can add
TO the good flavor, or preservation OF hut~
ter. We have tried many experiments 10
supply the Deficiencies OF bag salt. bur
have hitherto failed and until we substIlu>
ted good Tanks Island, or Rock salt, we
met with low prices in market.
Your Committee are aware OF all the
Inconvenience arising from HE introduce
ton OF The British Liverpool bag salt, and
greatly regret that the American daryisls
should be contented 10 use an impure for.
eign article which is so universally re-.
jected by the EngIsh as a preservatise of
dairy products. No one should be sur
prised that the diary products of the U. S.
should meet with so lille encouragement,
in the English market. Many causes
have operated favorobIy to the introduce
ton of he use oGLive, pool bag salt aud salt
of a similar character made al Salina, n.
Y. First, these salts are manufactured
and afforded very cheap, and the Liverpool
salt is used for ballast in ships. Second,
its appearance is very nice aud imposing,
and al The same time ia so loeraby fine
that il NAV be used for puTpoSps without