The spirit of democracy. [volume] (Woodsfield, Ohio) 1844-1994, 1852-03-10
Number 81.
MAKING BUTTER.


There is no one thing IN the dairyman's
profession, intended more to advance his
interest. than the making of good butter,u
and preserving it. suitable for the table. ill
it reaches market. ltis notorious fact,.
that very many dairyman Of our State. re-
gard with too much indifference this inter-
est; and do not consider how great los
ers they are, in allowing butter to be car
ried TO their best market. when in a spoil-s
ing condition. 1t is too true, the dairy
man OF Orange county. N. T., annually
ship this article 10 our Cleveland Market
where il commands remunerating price,
owing to the excellent condition il is then
in. While ours from Ohio. Western Re-
serve. is sold in New York city, and otherv
Eastern markets, as an inferior article and
very often is classed as grease, and will
bring no more than what its designatlon
implies. There is no inherent difficulty
in our section Of country in producing ,as
good an article as any other; and we have
the requisite knowledge and conveniencissi
Tor making good article. &c 81 sas
propose 10 give a lew practical hints
on the making Of butter and packing il for, !
market. as the result of my own experience
A system is essential. aud nearly every
successful dairyman will have his own,
though he is sure net 10 deviate from GER
tain fixed principles. The most essential
requisite in every thing that pertains to Az
dairy, Is ertrene cleanliness. And, only
such vessels. to contain the milk. should
be used. as will readily admit o., being
thoroughly cleansed by washing and scald'
ing, every ume they are used, that milk
may be kept as long as possible. A very
small quantity of puirescent milk will cause
any milk 10 rapidly sour when exposed 10
its influence. Cream possesses the prop
erty of absorbing any unpleasant odors
existing in the atmosphere; hence the dali
ryrooms should be, thoroughly ventilated,
and ever kept sweet and pure. Strain the 4
milk Immediately after milking. Set it in
a cool. airy place. in vessels not exceed
ing three and halt inches in depth. where
the temperature should be as near SO de-
grees as possible. In fifty hours nearly
all the oleaginous particles Of butter. will
rise to the surface of the milk. Skim tho
cream. and churn it sweet, al teInPera- /.
ture of So degrees. The proportion of
butter to the cream, when churned, sweet, 4
is supposed by many not to be SO great as I
when suffered to stand ill chemical action
takes place. changing the sacharine mat
ter into acit acid But experience has
taught me, that churning at SO degrees 4
will produce as much, and of quality that
cannot be surpassed. After churuing, turn
off the buttermilk, and add cold water TO-
the butter, gently and carefully washing off /
all the milk Then add one pound of fine +
pure salt to fourteen pounds of butter, for !
summer use, and one pound to sixteen. :
for winter. In sailing great care should !,
be taken in selecting that of the purest
quality, as much Of dairy salt is unfit for
such use. The Turks Island or rock salt
ground, Is the only quality the Western
Reserue can rely upon to preserve their
summer butter for winter use. tf't
In twenty-Gour hours after sailing, work !
out tn, brine with break or tray. taking !
great care not to injure the grain by over
working. and you have an article high in
flavor and color, that no dairymaid will
need be ashamed to set before her neigh. =,
bors. To preserve summer butter ill fall
or winter. provide air-tght oak firkins, 4
though beech is better, that will hold one
hundred pounds, or less, charrsd quite
brown inside. Fit a sack made of light
to the inside. lmpreguate both,
the sack and inside the ,6rkin, thoroughly
with stropg brine; then, after packing a.
closely as xessible, pour quart OF strong j.
brine over I'D exclude all air, and turn (
il .aff each. day TO add more butter. In
iii 4 firiin may be filed by single
dad here small quantity is to be pack
ed daily. and every particle kept firm and
sweet from May and June till winter. In y
this manner. with cool, dry cellar for I-
karing it, there is no difficulty in Toduc- u
an article, in the warm summer months. !.
such a quality as to satisfy the, most
faslidious in our seaboard and country
markets; and what has been done in one
case may be done in ten thousand others,
il The same attention and skill be directsd II
10 the object. But access must bs, had TO
cool, dry. airy cellars, to insure the keep. =
ing qualities Of early summer butter, or il
win be necessary to imbed the flrkins IN
dry salt. e. a Gs eF
Gustarus, Trum6uH Co.. o.. 1851. sas
NOT SLOW.
Here is the last slander which has been
sf 4. 4