The Manitowoc pilot. [volume] (Manitowoc, Wis.) 1859-1932, 1859-08-26
How Goshen Butter is Made.

The Soufhern Planter contains the pro
cess of making butter in Goshen, from
the pen of Mr.. Dennison, practical but
! ter maker:
The cellar, where the milk is kept, should
be cool, well ventilated, and clean. The
milk ought to be strained into pans con-
tanning ten or twelve quarts each. II the
weather is very warm, the pans ought to
be set on the cellar bottom-otherwis on
shelves. The milk ought not to be churn-
ed until it becomes thick, or loppered-
| the milk and cream are then churned to-
gether. Some dairytuen skim off the
cream and part of the milk, and churn
that, but Goshen butter is churned from
the milk and cream The churn used Is
the common "dasher churn," driven BY
dog, horse or nand power, according to the
state of the dairy. The churn may be
half or two-thirds full with milk; and
palful of cold water added before starting
to churn. In cold weather, warm water 5
put in. The churning should be with a
slow, regular motion-aud to make good
solid butter, will take from one hour to
one hour and a half; before the churning
is done, another palful of water ought to
| be put in. When the butter is done, take
it out, wash it through one water in
large tray, throw the water out, then salt
the butter, using about one ounce of pure
Liverpool (AshtonJ salt to each pound of
butter. Work the salt through the butter
put it in a cool place and let it stand ali
hour; then work it carefully over, and set
aside for five or six hours-work it over
again, and set inside in the same cool place
until the next morning when it is packed.
In working butter, great care ought TO
be taken to work out all of the milk; but
not to work it too much, so as to break
the grain, and make it ''salvey" If any
milk is left in, the butter will soon become
rancid; and if worked too much, it will be
'greasy' or "savev," and not solid. But
ter worked just enough, will be solid
sweet-yellow, and the drops of brine Oh
it will be as "clear as crystal
Orange County butter is packed in
whiteoak firkins-the slaves selected SO
as not to leak the brine; the frkins will
weigh about eli ighteen or twenty rounds
empty. The firkins are soaked in pure
cold water for some days before using, by
being filled with the water-thev hoiI
from eighty to one hundred pounds of but
ter. When the firkin is full, linen cloth
is placed over the top of the butter, and
on this cloth layer of salt an inch in
depth is laid, made little damp with COIL
water. The butter stands until marketed;
then the salt and cloth are taken off, Il
fresh cloth wet with brine put on, ani tie
tirkin headed up. Great care shoull be
taken to have the tirkin kept perfectly
clean. The outside Ought to be as bright
as when turned out by cooper. No
leaky firkiu, or any that will filter the least
particle OF brine, ought to be used. Ihi7
is the way Goshen butter is male
One OF the best buite,-makers in Che
mung county, manufactures as fol- 'ow -
The milk is put into twelve quart pans,
and set on the bottom of the cellar, where
it remains until it becomes loppered. 1t
then, both milk and cream, poured into
churns which hold a barrel each. A pail
full Of water to six pailsful of milk is added,
and the whole brought to temperature
of sixty eight degrees. The churning is
done by hose power and requires two
, horses. Just before the butter is fully
come, another pailful of water is put into
each churn to thin the butter milk, so tha
, the butter may rise freely. The butte
is taken from the churns into large wooden
bowls thoroughly washed with cold water
and salted with one ounce Of Ashton Div
erpool) salt TO each pound of butter and
nightly worked through with a wooden
ladle. 1t Is afterwards worked at intervals
OF about three or four hours, three or four
times with common adle, and packed in
to tirkins the next morning.
Butter, when pac ked should be kept in
as cool place as can be found until it is
sent to market-a cool cellar is the best
, place. Dairy butter is generally marketed
IN November and December. Our dairy-
| men generally sell fresh and butter made
inspiring before grass comes, and that made
last in the fall after grass; they pack as long
as the cows can be kept on good grass.
Many feed their cows with cornstalks in
autumn and continue 10 pack until winter.
The proportion Of pasture and Of mea-
dow land, depends altogether Oh the sea-
son, and on the grass. Clover will not
feed as long as timothy and the finer sorts.
The true rule is to Keep the pasture fresh,
by changing from field to field Cows are
very nice i'll their selection of food; they
will select as cautiously as any epicure, if
they have chance, and to make them
profitable for purposes, they at all times
ought to have plenty of grass and water.
In our climate, we allow that two tons of
hay per cow, is none too mnch for winter:
at your place less, probably, would answer.
, Corn meal Is good food for cows, in win
ter and early spring. 1t is very import.
ant that COWS be brought through the win
ter in good condition; their value for dairy
purposes depends on this. In our State
the dalrymen stable their cows through
the winter, keep them warm and comfort
able, and feed them well.
In all our dairy districts, the land be-
comes more rich and productive from year
to year. am acquainted with acres that
have not been ploughed for twenty-fiye
years; the sod is stiff and rUh-the pra,s
is thick and fine. 1t is never fed down
except here and there in patches the cattle
selecting the nest aud sweetest portions,