The Caledonian. [volume] (St. Johnsbury, Vt.) 1837-1867, 1845-07-07
The Farmer.
From tho Cultivator.
MANUFACTURE OF BUTTER.

UT
The committee on butter for the Addison County
Agricultural Society, in an elaborate report which we
md ia the Boston Cultivator strongly recommend the
,po Turks Island or rock salt, for butter. A little
s Than ounce of this salt, properly pulverised,
* ,nii to be sufficient for n pound Of butter-or IA
h ,nces salt to 10 pounds butter. The committe say
AN this kind OF salt has tendency 10 harden the
batter, and that by working, il will be rendered ripe
pl6l for the tub table, with but little more than
&lflhe dbor required for bag salt 1t is also stated
nl The properties Of rock salt may be destroyed by
lwmuch heat in drying, and il is recommended that
Emy be dried in n clean place, in the shade. The
anmieo discourage the use of Liverpool bag salt,
,ogeher, as it is thought TO contain certain impuri-
lies which render it unfit for keeping butter.
DAIRY House.. The committee advise a well
ventilated cellar with spring of cold water running
through it, as the best place for keeping milk. They
recommend that the pans be set in troughs and the
cold water conducted around them till the animal heat
Ofhe milk has passed oif-the water not to stand
round the pans, but be constantly moving, and
PISS through n drain. After the milk is cooled,
!is recommended TO place the pans containing it
into water, raised TO the temperature OF 40 degrees
but it should never boil or simmer. The pans OF
milk are then set back upon tho troughs-(not in the
raicrO and stand FOR twenty -four hours, when the
cream is taken off and churned. This process they
ayhnstens the rising of the cream, that it can be
taken off in about half the time required in the ordi-
nary way, improves the qnality by preventing sour
ne'and greatly facilitates the operation of churning
The time occupied in heating the milk Of dairy of
Wanty cows is from twenty five to thirty minutes.
The pans are made Of tin, and handled when either
I'd hot by tongs made for the purpose which pre-
rents any sping or stopping Of the milk. The churn
ing is done every day except Sundays
''IN This w0y," say the committee, "good butter
may be made at all seasons Of The year. We prefer
dog daysand the latter part Of the season. before the
lrosts are so severe to injure the quality Of the
grasses, on account of the many noxious weeds
which find their way into the stonachs of some cows,
while IN their tender state in early parts Of the sea-
son." The committee likewise remark, that the
difference lnthe quality of the dairy products, is ow-
ing in part 10 the difference in the quality Of the
grasses on which the cows fed. Tlis principle
they say is well settled in regard 10 tallow.
WORKING BUTrER. The committee say, csbut-
Yer should be so made to require but working
alter the salt has beer well Incorporated repeated
working cXpeI more or less of the substances which
constitute its good flavor, and should not he worked
OF washed off Ifworked too much it will be gIuey
and more tusteess than it should bc in order to com
mand the highest price" II is advised that tho but
'ermlk be worked out thoroughly as possible at
The first working-that i! then stand in an even tenn
Pora'ure from So to 81 degrees. for "a hours-then
be again thoroughly worked, when it ready for the
table, or TO be laid down.
WASHING BUTTER IN WATER. This the
committee say they ,"cannot recommend,' and that
vt IS never done by the best daryists in Engand''
when butter is shipped FOR long voyages, i, is some
salt ~
MIND OF CHURN. The committee highly rec
ommend churn which one of them has seen at
"a'AlngtOn,so constructed to carry many currents
O az through the until the principle OF sepa-
ration is formed without any friction of oar or dasher
lucy say they are inclined to think this churn may
''"' Inc place Of all others in large diaries.