New-York daily tribune. [volume] (New-York [N.Y.]) 1842-1866, 1859-05-14

| mccn peiON tDc uneSt gruuer
| BUTTER-MAKING.
| While local characteristics TINS prominently
marked the difference in quality resulting from differ
degrees Of skill and in the makers of the same
section is les striking. diaries bringing 10 the
came state O the market 10 cents per pound more
| than others from the same neighborhooi.
Much hoe been said and written on the AT OF Butter
making. We trust good has resulted from these
efforts, but still yery large proportion OF the butter
prices, though more labor may have been bestowed
upon it thar upon the very best.
Nothing pleases commission merch than to
receive strictly fine dairy of buter-sweet, yellow,
rosy the smell and delicious to the taste. IL sells
readily at satisfactory price, and every body Is pleas
ed from producer TO consumer Common and lnferof
butter stalks notwithstanding It's gredsies, al every
stage causing dissatisfaction and trouble from begin
ning te end It is either coloress milky sticky, over
sailed sailed strong rank rancid, althese
con bDed-ai any rate, it is not what it should be:
| Without pretending to practical knowledge OF but
ternaking herewith condense such Of the principal
conditions and requisites for making frst-rate butter
az have been able to gather from various sources
We will thank any frst-rate butter-maker for addi-
tiOnal hints or criticisms OF what we have herein
! stated.
| CONDITIONS REQUIsITg.-First Cows Of good
milking quality; good butter-mskcrs think Sc
| lected patives the best.
Second: FOOd-ODe of the most experienced and
beet butier-maksrs in the State recommends mixture
of grasses red and white clover, timothy and
blue grass. Keep the pastures free from rank and
strongly favored weeds. Pungent roots and vegets-
| bles, such turnips and cabbage, will inJunously
| favor the butter and Ijure its keeping qualities.
Pun kns and carrots the best food when
the of is over and give fine color to the
rye and corn ground oats, believed TO be best in
Winter as it keeps the in thriving condition,
without too much increasing their fat aud makes the
best keeping and best-havored butter.
Third: Keep the COWS quiet particularly during
the " arm weather. The milk from cows when in the
periodical fever when heated from any cause, will
not make the bss-favored best-keepng butter and
should be rejected from such use.
Fourth Keep the atmosphere Of the milkroom
perfectly fresh aud pure ami at temperature
possible-t should not be than % deg. Fab
As soon the milk coagulaes, OF just before this
change occurs il is ready to be churned, skinned
Some Of the best butter-makers churn the milk with
the cream, others skim aud churn only the cream
When skimmed, the cream may be kept in the cream
jar six TO twelve hours, occasionally stirred but never
covered Tin pans commonly used for setting
milk but tin pails holding twelve quarts, preferred
by some Of the most skilul.
RIM. The contents Of the churp should be at the
temperature of "a deg aud the dash should be moved
at the rate Of about 80 strokes per mnue neither hot
nor cold alter should be turned into the chun To regu
late the temperature. Setting the cnrn IN hot or cold
water is better way; hot water turned into the chum
Injuries the color and grain Of the butter. Soft water is
indispensable for washing butter to the best advantage.
you cannot get soft water otherwise save rain water
and cool with ice The water from ice is always soft
When thus washed il is ready for sailing. When the
conditions light the butter will come N ~ to 50
minutes. When done, the butter should be taken
from the churn and thrown into smaller vessel,
partly filed with water at AZ to A deg. Fab, aud the
buttermk forced ont with small dash or lade; then
put in trays and wash until the water used ceases TO be
the least discolOred with buttermdk The great point
to be attained III washing or working butter Is to expei
all the buttcnnllk without OyeTwOTking the butter,
which spos the grain, and renders 1t sticky greasy
After the butter has stood in the trays about twenty
four hours and been worked lightly three or four
tines it is ready for packing. Some good butter
ma ers do ppi wurk
be work led in dry state without water, as that
would iDjure the grain and damage the flavor ut once
After the irkn tub is filed the butter should be
covered with thin piece of muslin, and the whole
covered with strong pure BRINE, which must not be al
lowed TO evapOrate or leak out.
Over-salting is one of the most common faults OF
butternakng. Not uncommonly coarse salt Is used
in such quantities. and with such treatment, that II "
mans undissolved, and will crate in the teeth. Such
butter must be sold from to cents per pound lower
on that account
BUTTER PACKAGES.
White Oak Firkinf, with smooth, round hickory
hoops holding about 100 fbs. most largely used,
and decidedly the best when the article is to be kept
long time-nO other can be used for shipping. Halt
frkin tubs the regular irkin sawed in two with a
fiat cover nailed upon the top, is favorlte package
for choice Butter. Welsh tubs, tubs with straight
staves largest at top, with lid shutting
and strapped down with pieces Of leather tin,
much used in some sections. They very convent
elt for the domestic trade. They are commonly made
of ash which next to white oak for this purpose
Maple, whitewood, and other soft woods are unfit, as
they soak largely and hEpart injurious havors to the
Butter. Butter may be advantageousy kept under
brine while at the dairy, but when finally closed up for
market the pickle should be carefully turned OFT and
cloth in strong brine spread over the top The top
head of the frkin or the lid Of the tub should never
touch the Butter.
CHEESE.
Successful Cheese-making is confined to q still mar
rover area than Butter-making The styles and quail
tiles vary quite much, the process Of making more
com, Heated and the Losses from lack skill and OF
sufficient care are very great. Herkner County N.
Y, is most noted for tine Cheese. Jefferson County,
n " produces the greatest quantity and many oil her
diaries are of the finest grade.
Goshen Conn, is famous for her English dairy
Cheese. Some portions Of the West are developing
this branch considerably-end some Of the Western
Cheese is Of fair quaty-though not exempt from the
wild" flavor.
INFORMATION on CHERsR-MAKING WANTED.
We have never seen the details Of cheese-making
clearly written out and although the best directions
to the method of making Butter and Cheese will not
enable stupid and careless people to produce good ar-
oles, the naturally sklful intelligent may proht
largely thereby. We hope the mysteries of cheese
max ing may be developed for the benefit OF both pro-
Queer and consumer.
PREMIUMS RECOMMENDED
Judiciously swarded premiums for choice produo-
tions are no doubt efficient smulants in the rgh d.
recton and would suggest to the American insti-
tute that liberal premiums for the best darles-not
single specimens-Of butter and cheese accompanied
by deLea in detail Of the character Of the SOL,
breed and condition Of the cows kinds Of feed mpe
ments and conveniences, record OF the weather
throughout the season, with all the minor details vi
the process would stimulate dgIlted and worthy
con petition and tend greatly elevate the character
Of these important staples. The scheme should be put
forw ward with hberaty and care the iudges OF quality
should be from among the most intellgen, and e1pe-
rerced dealers and factors and under such auspices
there could be doubt Of spirited competition, with
interesting and useful results.