Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1847-09-09
AgrfrmlturaI.
Making and Preserving Butter.

Dut III HONniHB, pttudpsi 10 lHiS 81 paIhCh
larly conspicuous as in the article Of butter
Double or treble the price is readily obtain
ed for some butter, that poor or ordinary
butter will bring. In the New York and
Boston markets, the price Of butter ranges
from eight TO twenty-five cents per pound.
We could name diaries, the butter from
which has brought from twenty 10 twenty
five cents per pound for years in succession.
Now this difference is caused by quality,
and how important it is that this principle
should be duly regarded
The first important requisite in the man.
ulacture Of good butter, is, that the milk be
kept in proper temperature, and this, ex.
perience has proved to be from so to 60 de-
grees. TO secure this temperature, the
milk-room must be protected as much as
possible against the violent heat Of the sun,
and it should Of the same time admit Of
free circulation of air, as this facilitates the
separation of the cream from the milk. A
cool upper room, an airy cellar, or Spring
house" may be made use Of according 10
the location. II running water Of sufficient
GOODNESS can be had, it would be preferred,
in warm weather, 10 set the pans Of milk in
tronghs of stone or wood through which
the water should constantly flow. The wri.
ter is aware that prejudice is entertained
by some against Spring houses" but the
unfayOrdble opinion in regard TO them was
probably derived frem those which were bad.
ly constructed, or not properly ventilated.
A committee OF Vermont Agricultural So.
ciety, in AN elaborate report on butter nak-
ing, drawn up a few years since, recon-
mendcd that the pans Of milk be set in
troughs of cold running water, till the ami
NAL heat had passed of, and after il had
cooled, to place the pans in water heated
TO .he temperature oil 10 degrees, taking
care that the milk should not boil or sim
mer-the pans TO be afterwards set back on
or over the troughs-not in the water. Ii
was stated that this process had been found
to so hasten the rising of the cream that il
would all rise, and could be taken off in
half the time ordinarily required, and that
IT also improved the quality of the butter,
by preventing the sourness Of the milk and
cream. The time occupied in heating the
mllk OF twenty cows, is said to be twenty
five to thirty minutes. We cannot from ex |
perience, speak of this mode Of managing
milk and cream, but having some practical |
acquaintance with butter-making, we should
not doubt its success
We believe it TO be well established. tina,
TO produce the very best butter, aud espec- |
tally that which will keep longest, the cream
should be perfectly sweet when churned. -
Some experiments, very carefully conduct.
ed, some years since, by DR. TRAIL, of Ed |
,nbnrgh, and published in the Transactions
oil the highland Agricultural Society, clear
Iy lead TO this conclusion, and we believe |
II is supported by the observation of the
best butter-makers in this country.
The practice of cburning the milk and
cream together is followed in some sections. |
It's advantages are, that in warm weather, or
when the milk is kept in high tempera-
ture, more butter is obtained than If the !
cream ouly was churned. We are not aware
that any other advantages are claimed for
this mode and those who have tried both,
churning the milk and cream together, and
the cream alone, state that if the cream rises
well, il affords as much butter as is obtained
from the milk and cream. [; is true that in !
regard to the experiments of DR.. Trail, be. |
fore referred TO, he concludes that churning
The milk and cream together after they have |
become slightly acid, seems TO be on the |
whole the most economical process but
the reason he gives for il is, that ait Yields |
large quantity Of oreeiient 5uttrmiik,"
which is largely used as an article of diet
in Scotland, aud is oil considerable conse-
quence as source Of profit, being constant
ly sold in the markets. Where the milk
and cream are churned together. ii is usual
M this country, to allow the milk to stand |
till il is curdled, but not ill whey rises to
the top. The best builer.makers are very
particular in regard 10 this, and are always
careful TO have the milk churned at the par.
ticuar stage mentioned.
Working Butter-rhe object in work.
ing butter is 10 free il from the butier.mik,
and the caseine, or cheesy particles, which,
from their tendency TO putrefaction, prevent
the butter from keeping sweet. 10 effect
the separation TO the best advantage, il is
important that the butter should have, when
IL first comes" in the churn, a considera-
BILE degree Of solidity. and that the particles
should have tendency TO cohere. This
will generally be the case, provided the
milk and cream has been kept in temper.
AZURE sufficiently cool, and is not 100 much
heated in churning. And il may be well
TO observe here, that the cream or milk
should not be raised in churning higher
than IS degrees, and that it will be neces-
sary TO bring it 10 about SIS degrees, before
churning is attended with much advantage.
The use Of The thermometer in making but.
ter, as well rs in making cheese, is now re.
garded as almost Indispensable.
Some butier-makers, whose butter is not.
ed for its excellence, pursue this course in
working II as soon as the butter is taken
from the churn, il is beaten together BY
ladle or spalula, and afterwards worked in
a brake. The salt is then added, and i, is
set in cool place for day or two, when il
Is worked over once more; but care is Ia.
ken that il be not worked too much, as il
renders il oily and injuries its flavor.
llashiHg Butter, when first taken from
the clnrn, is practice the proprety OF
which has been considerably conlroyeried;
but perhaps the true reason of it is not al.
ways understood When the weather is
warm, or the milk and cream has been ex-
posed TO too high a temperature, the butter
is apt to come soft and in that state il is
very difficult to work il properly. The use
Of cold water, in such cases, is TO harden