New-York daily tribune., 1858-09-08

How 10 take the first step g. lay in the stock,
near it, Mr. Carpenter thinks can be known much
more satisfactorily by reference 10 and study of po
puiar authorities on the subicct-WritcTs who have
made the rearing Of stock with that view specially
and yet II j. practical, common sense and Close nnd
accurate observation which must be the main DEPEND
ence at A-t. The next branch inquiry. which i
none the les important il not 80 easily pursued 10
satisfactory results BY appeal 70 the same source
Of information Long and close experience has c0nhrm
cd Mr. Carpenter in the accuracy 81 The following sys-
tenn or mode of treatment The best Summer food
for the dairy stock that which yields the largest
quantity and aud best quality Of milk, Is a mixture oi
the finer grasses, such a. red and white clover,
timothy and blue grass, all q which thrive Well IN
desirable combination in the pasture fields OF the
Chcmung Valley. All coarse, rank and strongly
favored weeds of whatever description must be ban
hcd from the feeding range Of the dairy stock, other
wise butter Of the finest qualiiy cannot be made.
Neither should they be fed during the milking season
OF any description Of roots OF coarse pungen yege-
tables. such cabbage, the butter Il to be packed
fn or any other vessel with the purpose of keeping
Even pumr rkins not desirable, though they may
he used without material detriment. IN the Spring
the season roots most c0mmon used and advised
\ small allowance of grain j. much more beneficial
II accompishes just what ii needed, wthOu; conribu
ting to undesirable results. Ii gives additional strength
of musce-the main thing desired-whe If iudiciOusly
given il does not materially increase the deposit OF
fat II also increases the quantity, and improves the
quality of the milk while roots and vegetables Increase
the quantity but rather deteriorate the guaity.
During the milking season the cows must be moved
overhead of the system. That cannot take place IN
any degree without the milk being unfavCrably
affected III corresponding ratio. And when they are
in the hea, Of the sexual or copuiang fever the mix
should not be used in the dairy, or with that from
which butter for packing Is to be made. For ut snch
periods nature has provided for a medical interruption
OF the secretion OF the animal, and the mix Is
greatly reduced in quantity, and III like measure
improved in quality Indeed the abnormal heat pro-
duced in the ndcr is of itself sufficient cause for reject
ing the milk for butter making. In the Fall where
the grass begins to fall and loses its nuritve or milk
producing elements, there is nothing that can equal
corn stalks a. n substitute. The corn should be sown
for the purpose -
During the Winter months the stock should be
stabbed or otherwise sheltered from the seventies oi
the weather for the night, and while they feed And
the care and amount and kind of food must be so ap,
pointed that they rather improve IN condition and
vigor than otherwise; at least they must not be al
lowed To run down to poor flesh and weakness-for
then 10 amount of attention and good nursing through
the Summer viii restore them TO full milking capacl-
ties. The loss is irreparabe for the season.
A thorough and practical understanding OF the next
and last branches e. the treatment Of the milk and
the process Of butter making Is much more diflcnt to
obtain because the knowledge is much more difficult
Ia impart. With all the rules that may be gwen,
there must be superadded conditions for Their snc-
cessul application the necessity for close ard critical
observation For therear constantly arising crcum.
stances tO modify the most of such which may be laid
! down in general system.
For depOsiting the milk when strained the tin pail
of the capacity of about twelve quarts is preferable
to any other kind of vessel 1t is sufficiently large to
fulfill all the requirements in that particular; while its
superiority over the shallow pan-whch is consider
| ably used-is too palpabe to admit of doubt. The
following propositions IN point, are sustained by facts,
| the application or pernency of which all who have
ever made butter or who have been in a dairy with
their eyes open To the every day phenomena therein,
will readily apprehend, viz: that milk, in order to
realize from il the largest quantity and best quality of
butter, must stand in an atmosphere of given tenn
pcrature specific length of time in all cases, in order
10 Of n far la
causes, either acceerating retardng the processes
OF change in It's elements from that liked standard,
have their like certain results of deterioration both in
the quality and the quantity OF the butter produced;
that given quantity of milk with the greatest sur
face exposure to the action of the atmosphere, in
given temperature will change more rapidly than q
like quantity in a like temperature, with less surface
exposure. The facts IN proof II need scarcely be H.
tnated, condemn the use of the shallow pan.
Every dary-wOman has observed the effects OF
close, muggy aud humid a,mosphere-such as often
proceeds rain storms in the Summer-upon the milk
also, Of thunder storm, also of only partly hlnga
vessel. In all eases named the change in the milk Is
much more rapid than when the temperature OF the
atmosphere is even, and the equilibrium Of its vital
elements more perfectly sustained and then in pals
filed to their capacity In all these instances too the
milk must be churned sooner. But there sno method
that will prevent loss of product i'll quantity and
quality.
1t is difficult to reach fully the truth of the first
proposition. But we can approximate to it, and then
adopt onr practice as nearly 10 such standard Or rule
hs IL Is possible 10 90. OF the Tooul
where the milk is set must never exceed 90 F., and
must be as steady and even a. possible. The atmos-
phere Of the same must be kept perfectly pure for
any odor peculiar to the decomposition of vegetable or
organic substances mngling herewith will inevitably
leave It's taint upon the milk and It's product
When the casep is prccpitated or the milk
coaguated IT sready to churn. II must not stand
until the second change takes place in the acteal or
the sugar of milk; that is until the Tactic acid be-
comes bertyric acid the latter stage Of which may be
known from the discolored spots of mould gathered
on the surface ot the cream. The thick mix should
always be emptied with the cream into the chlrn
There are two important reasons in support OF this
method First the cream never all rises to the
surface, and there must always remain with the
coaguated part quite fraction OF the fatty matter,
which is lost fno churncd Second there is virtue
in the casein and Tactic acid which Is essential IN the
process of churnng to import to the product the ee-
ment If preservation. Ii is fact which should be
known by oil dairymen and dealers, that the product
Of cream exclusively, however skillfuly manipulated
will not packed for keeping, preserve for any length
of time the finer qualities OF good butter
The milk in the churn, when hi for churning, should
indicate 6ia Fab, and should be agtated with Il
movement of the dash at not less than fifty strokes
10 the minute. Less motion will fail 10 divide prop
erly the butter from the milk. When DONE the butter
should be taken from the churn and thrown into tub
or q small churn partly filled with water ~ TO Al
Fab, and the buttermk forced ont with small dash.
II should then be put into trays and washed until the
water used TO be the least discoored with but
termk. Ii is then ready for sailing, which should
be done and the trays Immediately carried TO the cell
lar. The proper amount is o. to the pound of but
ter after WORKING. e. the butter should retain that
amount when ready for packing. When it has stood
three four hours after the first sailing, should be
stirred with lade and left in the form of II honey
comb in order TO give il the greatest possible surface
exposure to the air, which gives color and fixes the
high flavor.
Butter, when well manufactured, while standing pre-
paratoryto packing, Is composed of granulated par
tices, between which are myriads of intnitesmal
cells filed with brine which is its life. AT this period
il should be touched with light hand, as too much