Worcester daily spy. [volume] (Worcester [Mass.]) 1850-1888, 1860-03-05

Friend Editor In the Telegraph of the
18th inst. you say it is rarely pound of first.
rate butter is to be obtained at any time and at
any price, even in early summer, &C. Now, it
seems to me you do an injustice to the dairy
people who attend your market and furnish
their customers with prime butter in the
spring, summer, and autumn months, l have
sold my butter in your town for five years to
the same customer, and have frequently heard
it remarked by strangers in your market that
it is almost impossible to obtain customers, of
the right kind, which is pretty fair proof that
the people of your town are well supplied with
prime butter.
l will now give you our mode of making
butter. generally have my cows to come in
profit in March, when ] commence to feed
them cut feed, corn meal and wheat mid
dlings mixed, which | continue feeding until |
turn out to pasture, when | feed four quarts
corn meal per COW, per day, for month or
six weeks. L generally sow corn to cut for
my cows when pasture gets short, which l
find pays we'll We never allow the milk to
stand to cream over forty-eight hours, skim
ming twice day, and keeping the cream in
the coolest place in the milk house. We
churn once week, Wednesday, we like to
have the cream at temperature OF about 60
dogs. before commencing to churn, when it
will require about ten minutes to bring butter
Immediately after taking the butter from the
churn it is sailed and worked" in the even
ing it is well worked again and on Thursday
it is worked for the third time and done up
ready for the Friday morning market.
Before pasture we flavor our butter with
carrots grated and stewed up in new milk,
stained and left to get cold. 1t is put in the
cream before churning.
Horsham, Feb. 20, 1860.
REMARKs.-We are glad our comments on
the matter to which our correspondent refers,
has brought him out This is Just what is de-
sired. He imparts information on the subject
OF butter-making which can be read with profit
by many dairymen who supply us with butter.
The whole secret of making good butter is
revealed by our correspondent The frequent
sklmmlng, the temperature, the ten minutes
churning, the three hours o0orking, mark this y
and the flavoring when necessary with the
carrot, as we suggested i'll our reference to
the question.-But we beg to say that we did
no injustice, in a general sense, in speaking of
the quality of the butter with which the mar.
ket Is commonly supplied. Every word of it
is true; we did not say no good butter was
made; but generally such was the case, es-
pecially in the winter season.-We hope 9TH
ers will come out, and show that the manufac-
turers OF first class butter are more numerous
than we supposed; for we shall like nothing
better than to be convinced that the number OF
dairy people who make good butter is not only
large, but that it is daily increasing. All we
have to say is, that OF late we have been UNI
fortunate in encountering any OF them. Hav-
ing found one, however, we hasten 10 say to our
correspondent T., that he has also found an
additional customer, and we shall look for a
supply from him as soon as his cattle " come
into profit" We are always ready to pay the
highest market price for first rate article
But why not have portion of the cows to
come i'll profit in the autumn? A farmer, set
ting himself up for dairying, should have a
sufficient herd to afford him steady business
the year round His customers need good
butter in winter as well as at other periods of
the year. Indeed, this is the time when they
: especially desire it, and when they are willing
to pay an increased price-such price as can
not help making the business paying one.
We speak not only for ourself, but for many
Others when we say that from ten to twelve
cents per pound over and above the price Of
ordinary printed butter, would be promptly
paid for what we consider a first class article.
Il Ed.