Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1845-04-04
VOL. xxx, NO. 21.-wHOLu No oooz
lowing one sixteenth part of the two bushels for

lowing one sixteenth part of the two bushels for
waste. ''0'' w
A little less than one ounce of finely nr,vor;zod
Rock salt IS sufficient for pound OF but,or cos
fourteen xteenths or fourteen ounces will sal, s;y
teen lbs, if the butter is brought to proper state
before sailing, and then the salt equally and thor
oughly incorporates besides, Rock salt will har-
den the butter, and render it ripe by working, with
but little more than half the time and labor to fit it
for the tub or table, than it does when bag salt is
used
Your Committee are of opinion that the manu-
lacturer OF good article is far better compensated
tor all his care and trouble in producing it, than
those are, who are contened in producing an arti-
Gle OF medium quality only. But no manufacturer
can expect to rise much above mediocrty unless
ne understands the philosophical principles Of his
business.
The best butter is made of milk or cream from
cows, the component parts of which are Oil, Gluten,
| Whey, Animal and Vegetable matter. The oil is
That part which, when separated from the gluten
and whey or buttcrmilk, is denomnated butter
me animal and Vegetable matter, is what consti.
tutcs It's good flavor The gluten is the component
part which forms curd or cheese and the whey is
| watery substance participating in some small de-
gree WIN all the other componentS. Now comes
the process of separating, which is truly chemical,
and is performed through the agency Of the churn
dnsher But first, the manufacturer must exercise
all his skill in preserving in the oil, or butter, as
Tar MS possible all the animal and vegetable matter
or good flavor But it is proper here before we en-
ter upon this part Of the subject, to remark that
much depends on the blood of the COW, and still
more on the feed she is allowed to cat. Leeks, on
ions, cabbages turnips and most roots are easily
| detected IN mk or butter, by the taste, when cows
are allowed TO feed on them in short, our cows
could never feed on any thing we have tried ex-
cept the natural grasses of the country, and Indian
meal, and escape detection by our taste.
q Inrv lists in,
trying their milk by the Lactometer, and go on
from year to year, using cows of inferior blood
Some cows IN the same lot ordinarily will yield one
and one eighth inch of pure cream of delicious and
exquisite flavor, on four inch cylinder while 9TH
ers apparently as good by the pail, will scarcely
yield three eghts, and that too, glutenous taste
less substance. Such COWS should be elected from
the dairy let their other qualities be ever SO good,
for such cream when Incorporated with the other
deterorates the whole batch by the introduction of
glutinous, sticky, tasteess, substance. The man.
ufacturer cannot be sure OF Presenting prime ar
tclo in the market at all times unless perfect uni
iormity of practical operations is first adopted and
carried out with the most scrupulous exacness in the
dairy room. Every utensll must be regularly sailed
and the COWS regularly fed and MIXED, and always
MIXED clean and at regular hours. No COW should
be suffered to pass meal without having her I'd.
der perfectly relieved of all the milk contained in
it. Exact uniformity through all the processes of
!
ready to be delivered in the market, should be OBJ
served in order to insure uniformity Of prices and
satisfactory remuneration. When these rules arc
adopted, the character of the article soon becomes
settled and all difficulties in sales arc over. But
there are principles to be observed in the manuac-
ture of butter which seem generally not 10 be well
understood The best butter is made of milk or
cream, before any acidity sourness appears in it ;
the sourness found there is an oXyle Just beginning
It's combination with the gluten and whey, and is
the decomposng principle of all vegetable and min
eral substances, and this is the first step approx
mating towards putrfaction. 1t is this principle
that exhibits Itself in rust on iron, decay in timber,
vegetables, and purilacton after the principle of
fire is destroyed. 1t is the principle that forms the
separation betwxt the huttermik and oil, or pure
buttery part and forms butter. This chemical pro-
cess Is effected by motion, ragitation of the cream
in such way as to bring the fine PARTICLES of the
cream IN contact with the atmosphere, which oXy-
genzes the gluten and whey, or buttermilk, and
forms separation, leaving the oil pure unoxydzed
substance. The most superficial observer will de-
tect the oxyde or acid in the buttermilk when the
most keen and experienced faster is unable to dis
cover 1t in the butter when the buttermilk is all
worked out. The moment oxygen combines with
the oil or butter rancidty follows in exact proper
ton with the combination of this a-destroying
principle, hence the Importance of establishing a
thorough, uniform philosophical system in the dali
ry-roou.
When milk is set for raising cream, the best
cream, containing the most animal and vegetable
matter and the most pure part Of the oil, rises first
while that part Of the which rises last con-
talns more gluten, less oil, and is OF inferior and
tasteess quality. This accounts for better quail
y Of butter being made when cheese making is
carried on at the same time. the poorer quality Of
cream is left for the cheese.