The Rutland County herald. [volume] (Rutland, Vt.) 1852-1855, 1853-04-09

isf HNH''ft az t'fHttissia q 70 Nltae Pr
ths Hit- giabuios q bu'tsf. Tins ). done
b, eaa,iuar4 dashina aad sgiisilon -hen
% BE- boon r,H'inuei f1rs corisiH tine the
hHn~f appears, hrs, In small grains, and
fnsll' -ori. together in'r lamr.
Where rfcs,a s ehsnod she bcs' pnc.
tore socns % BIZ - sIlov af ~ becoming
slightly sour
~ suar5 dsi''es The fsac'tos isto ohurn
the Whole uiIk This requires larger
rturft.. and q - brst dunr ty thr aid ~
-atrr ai sninsi power. II is considered
70 p'oduc. u.,fe butter. std tins is sai8 by
.auir o. Boz fpef. sni " better qualUy
do o. dunk that ihfrc hsve been any Yoy
doeisse experiments upon this point.
The cscrilence of boiier . greatly infu-
encsd by the temperature q The mlk OF
cream Al ,he trne e chnrmng II tins be
either 800 hai or loo Geld, Il 3. difficult to
get batter a. 81. and vhen 81; !, 10 usually
81 p75i quality. : large number oi exper-
imeu's have BEEN made 4iih regard 30 this
po.ui. and The result arrived II h., that
cresm should be- thu,u-d II temperature
when The charming commences o. from 80
io - dernees Il rahrenhe,,'- Thermometer.
II whole milk is used, the temperature
should be- about - drgnos y. = commouc-
ine. In summer. then. cream would need
cooling, ami sometimes in winter li,ilo
~anuih. II % surprising hos the quality
o. butter h. improved by attention 70 these
"a. A.. a.
Z Inst warm water ~ sone cooling mixture.
according ns the season was winter or sum
F uior, might be- pat into The outer part. 1t
( viii be- sooa. that in phsiovcr way the tenn
E perstufo Is regulated, a thermometer Is a
| u,r-t important acrompameu, IN The dairy.
The time occopiei 10 eharning is also q
matter Of much consequence. Several
4 chnp, hai been exhibited lstriy which
/ vlll mak, butter ~ fram three Ia ten min.
( ate. b1, tho iuusi carefully conducted
{ u1sls on tia. poin, have shown. that, os the
{ ,i,ne OF chnrnlng was shortened, the butter
| gfa~ paor ia quality. mas sofl and pale.
and did not keep veil
II great care Is nos taken n washing and
WI NfNEf NAAfNf NAfAAAtN WhAAti fNNflN flkANi~
mi.s ,s len lneioasd IN 1t.
No matter bow well tn butter j. made
~ other respects. II b,stcnn,ik be lef 40 II,
there IT, alaays Inability to become rancid
ank olieasise. Whcn packed ia frkins, j,
pill be raBcil BrSi 70 lhcir sides aud top.
be imuTcd 10 a greater or less depth, a. the
1 air may have obtained access. Sailing
vii partially overcome the tendency 10
spool, BAT nol entirely. unless the butter il
made ~ sal, a. - b. hardly eaiAble. An,
Other reason ia anoh Of the poor butter
which is unfortunately too common, II 10 be
found IN The impGrc quality Of the salt used
This should mol contain any magnesla OF
limo, a. both injurc the bauef--thay CIV,
II bitter taste and preyen, iis keeping
faraD, length Of iimc.
ptofssr Johnston mentions simll,
method % freezing common sait from thes,
impanucs. II 10 3Jlbs uf salt about tr,
quarts oi boiling aater sllung the Whol'
lh1rouch'y noN and then, and allowing b
"a stand faf two hours or more. II may b.
sAcr~ards hung up On bag and above,
30 diain. The fqu.d hat nuns offs a sat
uraic1 solution " sAif, with sll the mag
nssia and ..ime shleh were present. Thes'
are aineh n,ore soluble than i4e salt, m,
sre consequently dissolved FIRST
Wan, o. caution ~ 10 the quantity o
sali u'rd. and Of cam Ia separating the hu,
lruniik, Cause the spelling q very gfcs
stocks 81 butter every year proiessa
Notion