The Hillsborough recorder. [volume] (Hillsborough, N.C.) 1820-1879, 1859-09-28
HOW GOSHEN BUTTER IS MADE.

HOW GOSHEN BUTTER Is MADE.
The Southern Planter contains the process
OF making butter in Goshen. from the pen
of Mr.. Dennston, a practical butter maker |:
The cellar where the milk is kept should
be cool, well ventilated, and clean. The
milk ought to be strained into pans contain
ing ten or twelve quarts each. II the uea.
ther IS very warm, the pans ought TO be set
on the cellar bottom otherwise on shelves
The milk ought not to be churned until it
becomes thick or loppered--the milk and
cream are then churned together. Some
dairymen skim of the cream and part of the
milk aud churn il. but Goshen butter is churn-
ed from the milk and cream. The churn used
/ is the common dasher churn," driven by
horse, dog, or hand power, according to the
/ size of the dairy. The churn NAV be half
or two.thrds full with milk and pailful of
cold water added before starting TO churn.
! ln cold weather warm water is put in. The
churning should be with slow regular mo.
tl0n--and to make good solid butter, will
take from one hour 70 one hour aud half; /;
before the churnins is done another pailful
of water ought to be put in. When the but
ter is done take il out, wash it through one
water in large tray, throw the water out,
then salt the butter. using about one ounce
ot pure Liverpool Ashton) salt to each pound
OF butter Work the salt through the butter
put 1t in c0ol place and let il stand an
hour then work it carefully over, and set it
aside for five or six hours-work il over
again and set il aside in the same cool place
until the next morning when il is packed.
In httfe .kt bn
taken TO work out all Of the milk. but not 10
work it too much so as TO break the grain
and make il " "saivey." II any milk is left
in, the butter will soon become rancid. and
if worked too much il will be greasy " or
"salvey" and not solid. Butter worked
just enough. will be solid, sweef, yeiiom, and
the drops Of brine on it will be as :. clear as
crystal
Orange county butter is packed in white
oak firkins, the slaves selected so as not TO
leak the brine; the irkins will weigh about
eighteen or twenty pounds empty. The fir
kins are soaked in pure cold water for some
days beipre using BY being filed with the
water. they hold from eighty to one hundred
pounds oi butter. When the frkin j. full
linen cloth il placed over the top Of the
butter, aud on this cloth laver of salt an
inch in depth is laid, made a little damp with
cold water. The butter stands until mar
keied then the salt and cloth are taken of,
fresh cloth wet with brine put on aud the
iinkin headed up. Great care should be ia.
ken TO have the 6rkin kept perfectly clean.
The outside ought TO be as bright as when
turned out by the cooper. No leaky frkin
or any that will filter the least particle of
brine, ought TO be used. This is the way
Goshen butter is made.
One Of the best butter makers in Chemung
county, manufactures as follows: The milk
/ j. put into twelve quart pans and set on the
bottom Of the cellar, where it remains until
il becomes luppered. II is then. both milk
and cream. poured into churns, which hold a
barrel each. A pailful Of water TO SIX pail.
fuls Of milk is added and the whole brought
TO a temperature Of sixty eight degrees. The
churning is done by horse power and requires
/ two horses. Just before the butter is fully
come. another pailful Of water is put into
each churn TO thin the butiermilk. so that
/ the butter may rise freely. The butter is
taken from the churn into large wooden
bowls, thoroughly washed with ruld water
and salted with one pound of Ashton I.iy-
erponll salt to each pound of butter and light.
j " worked through with a wooden blade. II
! is afterwards worked at intervals Of about
! three hours. three or four times. with CON.
mon la,lle, aud packed into frkins the next
morning.
Butter. when packed. should be kept in as
cool plate as ran be found until Il is sent
/ 10 market, a conl cellar is the best place.
Dairy butter is generally marketed IN No.
vember aud December. Our dairymcn gen.
orally sell fresh first: the butter made IN
spring before grass comes. and that made
last in the fall alter grass thcy pack as long
as the cows can be Kept on good grass. Ma.
ny feed their cows with corn stalks 10 au.
tumn and continue TO pack until winter.
The proportion Of pasture and meadow
land depends altogether on the season and
on the grass. Glover will not feed as long
timothy and the finer sorts. Tie true rule
is TO Keep the pasture fresh by changing from
field TO Geld. Cows are very nice in their
selection Of food they will select as cautious
] " as any epiCurp, if they have a chance: and
10 make them profitable fur dairy purposes.
Il they at all times ought 10 have plenty oi
grass and water. In our climate We allow
that two TONS Of hay per COW il none too
much for winter; at your place less probably
would answer. Corn meal is good food for
cows in winter and early spring. II Is very
important that cows be brought through the
winter 10 good condition; their value for
dairy purposes depends on this. In our
State the dair, men stable their cows through
The winter, keep them warm and coinfcrtc.
BILE, and feed them we'll
In all our dairy districts the land tceomes
murr rich and productive from wear 10 year.