Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1850-07-04
agricultural.
June Butter.

Probably no butter is richer than that
which is made from grass in June But
more care is required toprepare it for keep
ing through the next winter than if made
in September or October.
The greatest trouble in butter-msking d
the separation of the butter from the milk
for if this is not done perfectly, the but
ter will not keep sweet for single week,
let the cream be ever 30 sweet and kept in
the incest manner. -4
On the other hand the cream may be
quite sour when taken from the pan or
milk, yet the butter may be sweet. The
cream uudergoes a great change at the
time of churning, and the sour matter all
goes with the milk. All butter that has
any tolerable care taken Of it is sweet
when it first comes from the churn, and the
reason why it soon becomes rancid is, the
sour milk is not thoroughly worked out.
People who sell their butter soon after
churning are not very careful to separate
all the sour milk from the butter, because
it requires more labor, and the butter loses
in weight. Nice observers can detect this
negligence, but if the butter has a sweet
taste they never banter much about it and
are ready to pay about as much as for butter
thoroughly worked.
1t is wen known that tallow and hogs
fat may be kept sweet for a whole year
and without particle Of salt added to then.
Why is this! 1t is because the boiling
tends to separate all impurities from these
articles. Butter also may be KEEP, long
time without salt when melted, and all the
impurities separated from it.
These instances show that it is for want
Of Kidding the butter of the milk that it so
soon turns rancid. The remedy therefore
is to clear the butter Of all extraneous mat
ter before it is put down. This is attempt
ed in various ways. Working it over is
the most effectual next to melting; tho
rough working will let out all that tends to
corrupt. But there is much labor in this
and dairy women are apt to leave it half
done. Indeed the labor is too hard 70 be
performed by most women, and it ought
not to fall on them.
Much of this labor is saved by turning
out all the milk as soon as the butter is
gathered in the churn, then turn in pure
cold water and let the whole be churned
together. Turn this of and put in more
water until the butter ceases to color it.
Now on working over the butter, there will
be found but little Of milky matter in it,
the liquid will be nearly all water-and
when the butter is salted this will be brine,
and nearly pure.
Many still object that water washes a.
way the sweetest part uf the butter. Such
tastes must be more fond Of butiermilk than
of pure butter-for we well know that many
of the highest premiums have been award
ed to those who practice dashing in cold
water after the butter has come. Water
will not mix, or unite with oil so as to be-
come inseparable, and it takes nothing Of
value from the butter.
In former years we have recommended q
brake to render the labor of working the
butter easier. And We are fully satisfied
that it is one of the implements which ought
to be used in every dairy. The brake
gives lever power over the work, and ena-
bles the dairy man or woman to work the
butter thoroughly after it has become hard.
A brake works much in the same manner
as the brake of baker-it is made fast at
one end by tnggle joint, and gives power
in proportion to the length Of the lever.
A large fiat stone makes the best plat
form, and the lever should be attached to a
staple that runs through the stone. II is a
most simple piece Of machinery and need
cost but trife. Butter should never come
in contact with the hand, for melting is in
furious to the mass.-lMassaehusefts Plough.
man