Burlington free press. [volume] (Burlington, Vt.) 1827-1865, 1846-06-19
THE S -. FARM.
From the Farmers Cabinet.
. PHILADELPHIA BUTTER:


ms RICH FLAVOR, AND THE SOURCE FROM
..%ara. WHICH 1T IS DERIVED. &c. ,...
70 the Editor Grille Farmers Library:
.Mv DsAR SIR-During one Of your late
visits to Philadelphia we had some conver-
sation relative to the rare qualities of Phia-
deIphia butter, which, though good at all
times, is at one season distinguished bya Pc
cdlharly high aud delightful flavor not 10 be
found in the same degree, so far as can
learn, in butter made in any other part Of The
Upion. told you that thought had dis
covered the source of this peculiarly grateful
flavor, and now undertake TO redeem a
promise made to you to write you on the sub
ject. .'.-' fle i....J ..a. #..
kn,he first place, wish you 10 bear in
mind that the original settlers il the old
counties adj aeon, to Philadelphia, were chief
" from Wales, and hence may claim legiti-
mate right to excel in the processes of the
dairy. They took up their abodcs among
the hills, and as indispensable appendices Of
their farm houses, built what they called
"Spring Houses" over the natural four.
tains flowing out Of the hill-sidcs. These are
shaded by spreading uess tending 10
preserve the GOODNESS impaired by the wa
ter surrounding the vessels containing the
milk, cream and other dairy products. A
temperature is thus secured for the cream cs-
.tablshed by experiments as the most favor.
able 10 the p"rfoct operation of churning,
namely, the range from So TO 65 bee
ginning with tue cream al or near the first
named degree, and terminating the process
mill al, 1, .,r
ter the butter has "come," that the warm
water is to he added so as TO raise the warmth
to 70' or 75o. This is to facilitate the sep
aratiOn of the butter from the milk. No one
who has ever visited Pennsylvania spring
houses aud observed the coolnrss and clean
illness they usually display, can doubt the
great advantages afforded by them for dairy
purposes.
But, tho these circumstances may serve
to Improve the general qualities Of Pladcl.
rhia butter, still they are by no means con-
cerired in producing that delightful flavor, the
immediate cause Of whic! is the main point
As before inlimaled, it is only in one sea.
son that the flavor is in greatest perfection,
" hence our hnusekeeprrs call it"May hut
ter" and sometimes "grass butter" Tie
limits of the season Of highest fl ,vor may be
set from about the middle of April to the
middle of June. Now il is precisely during
this time that the old, unploughed meadows
and pasture fields in the vicinity of Philadel.
pl,i4 abound with species Of grass so high
" oderiitrous as to have obtained the name
Of Street scentcd Vernat Grass. Botanists
call 1t Naturalization 0rd0ratum. The scent
somewhat resembles that of vanilla. 1t grows
about fout OF eighteen inches high, rising
above the Surrounding grass. Its stem is
very small and round, with a few log and
slender leaves. Its odor will alone be sufli.
cient TO distinguish il from other grasses
found in our pastures. When in blossom, the
air is often highly charged with IT'S scent, aud
at this time | seldom ride into the coun,r,
withou, gathering hadful oftIle grass to en-.
Joy its rich perfumes at leisure, and perhap,
store it away in drawer. And it is so very
forward in its growth, SO does it show the
eariics, signs of decay. About the middle
of June the fields and meadows where it a.
bounds assume a yeIlowish appearance from
the dying of the stems of the first growth
The cattle press these aside to get greeneI
ueiodScs anu Ho" tJc H'S" uiSoi VI oui out-
ter declines. 3D.. ....-.....- w..
The Swee,-scented Verna Grass is a ma.
tive of Europe, whence it has doubtless been
Introduced into the vicinity of Philadelphia,
blended probably with other grass seeds. |,
has long since become na,uraized, and now
occurs. among other spontaneous heritage
dlsputing the right Of soil with the common
green grass, and never yielding possession
I'LL turned under foot by the pillow, aiie
which it clings 10 the unbroken fence ant
headrows. Though seldom if ever regularly
,sown here. it constitutes part of The growll
of most English pastures, thriving in nearl,
every kind of SOIL, The sweet odor fo
whichEnglish meadow hay is SO noted CONES
from The admixlure Of this grass. is, how
ever, seldom fever sown by itself, but usu
ally mixes viii, the seeds of other grasses a
,dapted 10 the formation Of permanent pas
lures. 1t ranks rather low on account of nu
trilious properties, but is principally esteem
ed for its early growth, and continuing Il
throw up fresh shoots till the end OF autumn
Indeed, the aftermath, or second growth, il
particularly priced for grazing purposes.
A chemical examination of the Sweet
oCeutcu o'osSs s"o"S thot "hhC ~
p, nutritious, properties are less than those o
most other grasses, il is distinguished from
these BY containing ben-Om acid, or .fooer
of benzoin, a substance possessing pecu
liarly agreeable aromatic odor. An essen
tial oil in which this resides can be distilled
from the grass, affording a pleasant perfume
! 1t. is undoubtedly this aromatic ingredien
that impar,s to The milky secretion of The
COW the flavor SO pleasantly manifested in
1 Philadelphia spring-grass butter. When w
! find milk SO readily imbued with the pecu
liar A.vors of garlic, ,urnips, and other sub
stances upon which cows often feed, there
can be. no room TO doubt that a fragran
grass freely eaten by cows, should likewise
imnart its particular flavor to the milky Sc
erection. ,.alI .a.. rs..s at O. t,ff--sl'i
Ifthis very simple solution of the cause
Of the high favor Of Philadelphia spring but
ter DO uue-audlI have not .he least doub
upoa ihs suhject--yOu can at once perceive
that a pasture grass may be iatiodaced al
most every, where, which will communicate
an exquisite favor 10 butter. .--es,..9 I
! Ne In Loudon. Eppiag and Cambridge butter
are both greatly ex,ol!ed for their high and
delicate favor. Tho cows producing the