Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1860-07-27
BuTrER. .MAKING-

The following article on butter-making is
contributed to the Rural Ne,C Yorker by A.
d. Burt who has taken many premiums in
New York State Fairs. His views deserve
general attention because great deal of bad
butter finds its way TO our markets, owing 10
the want of correct information in making and
packing it.
Mr.. Burt says First, consider that it
absolutely necessary to have good, sweet pas
turage, with an abundance of the best grasses,
and an unstinted supply of pure fresh water,
not such detestable stuff as can be found in
stagnant pools, but such as you behold when
you see the rill from the mountain joyously
gleam,' where the cows can slake their thirst
and feel invigorated. The pasture should have
shade trees sufficient to accommodate all,
without the necessity of disturbing each 9TH
er in the excessive heat of midsummer Then
have cows suitable for butter dairy; not
those that give the largest amount of milk,
but the richest, yielding large supply Of the
rich orange-colored cream. The cows should
be salted regularly, at least twice each week,
as it will keep them in health and in a thriv-
ing condition, which is needful for profit
Always be sure to drive them carefully to and
from the pasture never allow them 10 be
worried by boys or dogs, as it will tend to
heat the milk and often cause great delay in
the churning, which some will impute to
witchcraft, and that correctly, but the witch
cry, believe, is in over-heating the inoffen-
sivo COW and often causing injurious effects
upon the poor dumb beast.
Always be regular in your time for milking,
and let one person as much as possible) milk
the same COW or cows, and be sure to milk
them as quickly and thoroughly as possible,
for you thereby save the richest part and OIL
ten save knots from forming in the teats, or
causing a milk fever, or inflammation in the
uddcr. clean, cool, airy and light room
(the lighter the better is the most suitable
place for the pans and racks instead of shelves,
is considered the best, the air can circulate
freely around the pans, cooling the milk more
evenly. A common house cellar will very
seldom be found suitable place for setting
milk, and the cream or milk in cellar should
never be placed on the floor OF bottom, for if
there is any impure gas in the cellar it will
settle to the ground, causing the cream to be
bitter, and a poor quality Of butter will be
the result.
After setting the milk away it should never
be disturbed again until it is ready to be
skinned, which should be done as soon as
possible after the cream has risen and before
the milk has curdled; all the gain there is in
quantity after about twenty-four hours set
ting you must lose in quality. Keep the
cream in stone pots or jars, in a cool place in
summer moderately warm in winter. Sprin-
kle little salt on the bottom of the jar
Always stir the cream from the bottom every
time you add fresh skmming Of milk.
Never churn until at least twelve hours after
the last cream has been put into the jar.
After the cream has been churned and the
butter properly gathered, it should then be
washed in cold water and changed two or
three times, or until thore is no coloring of
milk about the water; the whole of the wa
ter must then be worked from the butter, and
it should be salted with about twelve ounces
of the best Ashton dairy salt, woll pulyerized,
TO six teen pounds OF three-fourths of an ounce
to each pound Of butter The salt should be
evenly worked through the entire mass
differ much with many of our butter makers
in the quantity Of salt, but have taken the
first premium at our county fair lin the fall)
on Juuemade butter that was saltcd with
hall an ounce to each pound, and packed inn
medately, without second working, and
that butter. when thirteen months old was
Just as sweet as when first packed.
Always pack Immediately, as it tends to
make it streakod il it is worked a second time,
II should be packed in jars, if for home use
it for market, in the best oak frkins OF tubs,
which should be well soaked with cold water,
then scalded and steamed by pouring boiling
water IN, and covering to keep the steam in
for a short time, say twenty or thirty min
utes. Then pour OFF the water and scrub the
hrkin with salt or with soda, then wipe out
the surplus, give it slight rinse and, when
cooled, it is ready for use. When the 6rkin
or jar is full, cover the butter with good
sweet brine, TO exclude the air"
TO If misfortune comes into your house.
be patient, and smile pleasantly, and it will
stalk out again, for it can bear cheer ful COM
pany.
so A man being commiserated with an ac-
count Of his wfes running away. said, Don't