Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1859-01-28
FRIDAY, JANUARY %, 1859.
From the Country Gentleman.
Butter and Butter Making.


Looking over, in Secretary flint's las, re-
por, to the Mass. Board OF Agriculture, the
awards OF the dairy committee, we find ap-
pended .eric. Of remarks by W. S. Lin
coin. chairman, from which We condsnse
the following:
Good cove, sweet feed, and pure water,
are the frs, Of all requisites to the manufac-
,urc OF good butter. Good cows, tha,
proper color and right consistency bo -.
eured-sweet feed and pure water, that no
favor be impaired to the milk which would
render the butter unpala,ablO. Dependent,
however. as is the quality Of the article
Manufactured, upon the COW and tho good
ness Of the food, proper degree Of care and
skill on the par, Of tho dairy woman, is OF
much greater consequence. Care that all
the utensils Of the dairy are kept dry and
sweet that the milk room is well ven,Ila.
tsd-of a proper temperature, Tree from
dampncss and the unpleasant, smell genera.
ted by moisture; that the cream is no, al.
lowed TO stand too long upon the milk, nor
alter IL is skinned that it be churned a, a
proper temperature, the operation neither
being hurried unduly. or carried too far ;
that Il should be sal,ed with the niccst cal,
oblainablc, not injured by the addition OF
sugar or .al,petre and that all the butter.
milk he properly aud eiI-ctually removed
Batter i' judged by It's color, aroma, taste
and consistency. Its oo,or should bo = del.
icatc pale straw. no, approaching white,
aud yet perhaps tha, Is better than the deep
orange tint, almost always sure indication
Of cStraneous coloring matter. The pecu-
liar un,R always given or by the nices, but.
ter /. easily recognized. The better the
quality the more delicate this aroma, while
a. the quality deeenera,es, abou, in the
same proportion does the smell vary until It
becomes positively offensive. This fra
grancc Is dependent very much on the pro-
c., Of manufacture. Orange county dairy
maids make "0nngc county butter,
wherever they follow the same processes.
The taste OF the butter will bctrhy any mat
,ention TO tho proper care OF either the
milk, cram. or the vessels in which they
are kept So /, the addition Of any foreign
matter, such as impure or too much or too
little salt. sugar, or colorins matter. \
certain amount Of salt is necessary to bring
out the true flavor Of butter In it, greatest
dclicacy. In texture OF ooHn'ioncy, great
cr diGrrnce was presented than upon any
other point, in the lots examined by the
committee. Some were Way, leaving no
mark upon knife after being thrust into
a lump, with hardly enough moisture 10
dim II, brightness, while other lots we're
soft, leaving greasy s,rcaks upon the blade.
and large drops OF an Opaque liquid ooiine
from the newly cut surface. The existence
Of either Of these signs, give sure indication
OF an imperfect IL not BAD process OF ma
king. The utmos, moisture which should
be found in thoroughly worked butter, is a
very slight dew. and i, should b. Of such
firm. waIy consistency, a. 10 slce down,
hardly drmming the brightness Of knife
blade. No butter !. properly made unless
it will bear these tests.