Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1848-04-27
4 grt1ultMrol.
Butter"'EyperimentS &c.
BY c. NJ. BEMENT.

Batter is one of the staple productions of orr
State, and every hint that serves to improve its
quality and increase its quantity must be useful.
According to the returns of the late census in
lS45, the amount of butter made in the same
year was 1851 1873 lbs, which at II l-2 cents
per lb and which is fair average price, yields
$9,937 ,7l6-only 50, HAST less than the pro-
clce of the wheat crop of that year. The a.
mount might be greatly increased, if more atten-
ton was paid to the manufacture, and better
article sent to market. As it now comes, not
more than one half of the quantity is fit for the
table, and some of it entirely unfit for any Gull
nary purpose whatever This should not be.
There are various methods of making butter,
and there is certainly a vast difference in its
quality. One cause of this difference may be
ascribed to the heritage or food upon which the
COWS are ted the breed of cows, or the season.
but more generally in the management. Every
one imagines their own method best. and are too
wise too learn.
Being very fond of good butter ourselves, ma
ny experiments were tried while residing on the
farm, and the following rules were finally settled
on
First. Cleanliness must be strictly observed
in every thing appertaning thereto, from the
milking of the COW to the packing of the butter
All the utensils must be sweet and free from any
faint or smell
Second The milk must be Immediately strain
ed on coming from the COW, into pans, and set
for the cream to rise, as with some cows sepa-
ration commences even during the process of
milking.
Third. The cream should be free from milk.
and frequently stirred, particularly when addi-
tons are made, and little salt added to keep it
from curdlng In summer the cream must be
churned as often as every other day. In winter
it may stand for several days, if kept in low
temperature, say from As to so degrees Fahren-
heit.
To make the cream rise more perfectly, the
temperature should be at 60 degrees. A tenn
perature below IS degrees will prevent the cream
from separating and rising in any considerable
quantity, The elevation of the temperature to
90 degrees will cause the cream to rise in 80
hours; at go degrees, in "a hours; at 80 degrees,
in IL or Is hours.
Much depends upon the temperature of the
cream when the churning is commenced We
found from repeated experiments that the cream,
when churnlng is commenced, should not be I'M
der SIS degrees. 1t will rise in churning from 5
to 10 degrees. In winter this temperature can
easily be attained. In summer it cannot be at
tanned without the aid of ice or very cold well
water In Pennsylvania spring-houses are much
used, where constant stream of cold spring
water passes through for the purpose of reguIa-
ting the temperature.
For milk.pans we preferred tin, of the ordina-
ry size, holding about six quarts, which were
about three-fourths filed which gave depth Of
about four inches of milk We tried broad shall
low pans with the milk only about an inch deep
supposng the greater the surface exposed the
greater the quantity of cream would rise, but
such was not the fact,
The greatest quantity of cream from the least
quantity of milk we ever obtained, was by means
of water bath or double pans, as follows
The pan into which the milk was strained, was
four inches deep and flaring. Another six inch
es deep and nearly straight in the sides, and Just
large enough at the top to receive and embrace
the upper pan, within half an inch of the top,
and it should fit tight 50 that little if any of the
steam will escape. A small tube was soldered
near the top Of the under pan for the admission
of hot water, and small hole was made on the
opposite side for the escape ofthe air while pour
ing in the hot water. The first l had made was
soldered together at the top, but we found it diff
fcult to wash and dry; being separate, they can
be washed and dried without difficulty.
The milk was strained into the upper pan and
left at rest for twelve hours; then the same guam
tity of boiling was introduced into the under PAN
and suffered to stand twelve hours longer, when
the cream was found perfectly separated, and Of
such consistence that the whole might be lifted
off with the finger and thumb.
The cream was churned Immediately after
skimming, at temperature of degrees. In this
manner first quality of rich yellow butter was
obtained in fifteen minutes, in the month Of
March. Under the ordinary treatment, much
| less butter would have been obtained, and Of q
white color, insipid, without favor, and unfit fol
the table Besides it is long and tedious ope.
ration to convert the cream into butter, while in
f the former process it occupies but few minutes
= Churning the milk is much more laborioul
: method from the difficulty Of keeping in motion