Delaware gazette. [volume] (Delaware, Ohio) 1855-1886, 1858-08-13
RICULTURA L.
dharaias Kilk va. cAarn ing cEssaai.

.Whetiler more butter can be made by
eharaine milk than by churaing the cream
which rises ffoR ii, Is Il qnestion that can
be settled But by experiment, aud TO aoms
minds this has been decided very satisfaeto-
fits. Fur ihslahce. A.. III. ByDgton ot Nor
walk, says in the Conn. State Agricalturar
Trsnsscsion: eve have adopted the Orange
t56nty system Of churniag all milk instead
Of cream, as is the prevailing in New Eng
land. By this means, more, swester aud
better butter is produced. He aeems conf
dent on the Pofnt, having made careful axs
perisieuts to test the question al issue.
The butter which brings tie highsA price
in the New York Market Is, aud long has
been, shas made where the prastice Of chur-
nIua the milk prevails. Al friend who visit
ed the river counties some years since, said
that the practice had become nearly uniser.
sal among those who make any pretensionl
to being skiIlful dairymen. Il had also
been introduced extensively in the Southern
Tier, among the butter-makers along tbs
Erie Railroad. and the product is equally in
demand with that from Orange or Duchess
counties. This would not be the case un-
less IL we're valuable.
Ia regard to the method pursued, premi-
um-taking dairyman OF Broome county re-
ports as folIows:--"After the milk is drawn
from the cows, carry 1t to the cellar, strain
II in twelve quart cans, setting on stone
bottom, for the purpose of keeping It cool.
Let il stand until il begins TO get thick, or
loppered, then empty it into the chlrns aad
temper II according to the weather. ln
cold weather warm, and in hot weather cold
water, is used for this purpose" In cold
weather, also, the milk room is warned arr
ti6cialiy. keeping II at about summer temper
ature, otherwise the milk would become
bitter before souring, and the quality of the
butter be injured. The churns employed
contain fem fourteen 20 eighteen gallons
and are worked by Adter, horse or dog pow
or, according to the size Of the dairy and the
circumstances Of the dairymsn. The usual
EfaeEice il to wash the butter in cold spring
water, after taking it from the churn, for the
purpose of separating the buttermilk there
from.
Butter made by this process Ia June re-
ceived the premium Of cur State Agricultu-
| raj Society the February following, aud
hence could scarcely be liable to the eejec-
tons urged by Thaer, in his Principles OF
| Agriculture. He remarks that, "The whole
OF the milk is sometimes used, Inskimmeds
| i'm making butter; and mEnJ persons consid-
err this method adSaitaeeodSs especially
when only the ficher half Of tie milk is
used; but such b6ttet Viii not keeP long,
add ia much less rich that common batter.
because ii contains much greater quantity
/ of cheesy matter" This may be true in
Germany, where neither soil nor climate
are suited to the production of butter Of the
| highest quality, and yet not apply here
| The keeping quality, also, here and every
! where depends upon the food Of the COW, as
well al the manner of working aud sailing,
as this 10 either well or i'll done.
Another advantage claimed for churning
milk is. that "the buttermilk 10 better for
promoting the growth of hogs. or even
calves than skinned sweet milk. This,"
SAYS the diarymln frst above quoted, "frcm
careful observation, ! believe TO be settled
fact, and worthy the attention Of farmers" :"
| Why Ii is SO he thinks il the province Of
chemistry TO explain.
The decision of the question depends. Of.
ter all, upon the great object OF the dairy.
the custom of the daiTymaa, and the con.
yenience for ehurning. II he seeks butter a
/ lone---if he has been accustomed 10 churn-
ing milk Instead of efeatH. and believes this
to be the better Frsetfee Eff ne has the pow
ef 70 carry his churns economically and
| with little trouble, he will take the afisma-
| tive in this discussion. Win dairymen favor
Us with their views on the question before
esl ]. n. B.
/ Roysiton, Niagara Co, N, Y, 1855.