Civilian & telegraph. [volume] (Cumberland, Md.) 1859-1875, 1860-04-05
-. 20 <.o'Ss~~-
Good Butter.

piiIhe Nc GILL pIliUel is
seldom seen in our market at any Season
and especially in the winter or early part of
the Spring. This must be attributed to the
Butter makers ofour vicinity, and not to any
dc fciency in the material on which our cows
are fed. It is well known that we have pas
lures Of the most favorable ard luxuriant
bundance, the best of roots and whatever
the dairy man needs, on Which to feed his
cows, keep them in heart, and induce large
supply Of the richest milk; ard can be had
with as little labor and at as small an expense
as in any part of the State. We ask again
then, why it is we have so little butter of a
prime quality We answer it is in the ma
king. This is exceedingly defective 1t is
made in haste.--it is not properly worked
or salted,-the cream is permitted to stand
too long, all these wrongs combined operate
to the dairy mans Disadvantage because it
renders it impossible for him to produce q
good article, and therefore he has to sell hi.
inferior butter at a low price when for good
real good butter, he would not only obtain ,
reputation that would create prompt de-
mand for bis article, but greatly advanced
price. Philadelphia ia famous for its good
butter. A fine article is made in the diaries
about Baltimore. The Hampton butter bring
on an average 60cts per pound we have know
seasons when it was sold for rs cts Id. Coco
butter will bring without any difficulty il
almost any market 80 cts the year round, anr
in favorable localities, such as Cumberland i,
would bring from 35 to 40 cents. Cannot
our farmers and dairymen be induced t,
make an effort to produce irst-rate article
A correspondent of the Germantown 1ele.
graph gives the following receipt for making
a superior article:
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 midtllings
mixed, which continue feeding until turn
out to pasture, when feed four quarts corn
meal per COW, per day, for q month or six
weeks. generally SOW corn to cut for my
COWS when pasture gets short, which | find
pays well. 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 a temperature about coo
before commencing to churn. when it will
require abou. ten minutes to bring butter. -
Immediately after taking the butter from the
churn it is sailed and worked" i'll 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
and strained and left to get cold 1t is pu,
in the cream before churning. p.
Horsham February 20, 1850.
REMARKs.-We are glad our comments on
the matter to which our correspondent refers
has brought him out. This is just what is
desired. He imparts information Oh the sub
iect of butter-msking 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 skimmng, the temperature
the ten minutes churning, the three times por-
kinq mark this y and the tlavorng when
necessary with the cartot, as we suggested in
our reference to the question. But we beg
to say that we did no injustice, in general
sense, in speaking of the quality of the but
ter with which this market is commonly sup
piled. Every word oft was true; we did
not say nO-good butter was made; but gcler-
ally such WAS the case, especially in tue win
ter season. We hope others will come out
and show that the manufacturers of first class
butter are more numerous than we supposed
| for we shall like nothing better than to be