Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1860-06-21

after being taken from the churn, and which
should always be put in soak in cold water
as soon as the churning operation IS begun.
The milk should be strained Immediately
on COMING to the house, and not be lowed to
stand and cool in the pals until the cream Is
half risen; but set right away in cool, dry
place, where it will remain undistulbed till
time to skim. 1t sometimes happens, KNOW
that milk comes into the house so thick 1t
won't run through the strainer, without scrap
ing away two or three times at the stramer'
Perhaps ypur COW is gargety, and perhaps
she has set her foot in the pail. The neatest
woman in the world might despair Of ma
king sweet butter from such pail OF milk,
and with proper care and sentleness on the
part of the mixer, such an accident las the
last) need happen only once in great while,
In warm weather, milk should be SKINNED
twice day, at least and in gerry warm
weather three times, as in such weather it
changes very rapidly. Cream which should
fbe taken up at night, by standing over, be-
comes bitter or mouldy, and therefore unfit
for making good butter. In skimming milk,
| THINK it better TO pass the finger around
the edge Of the pan, Instead OF the SKINNER,
as the latter will be more likely to take off
the hard.drcd cream, which had better be
left sticking TO the pan, as it does not assml-
late readily with the softer cream.
Whether the dairy be large or small, the
churuing should be performed at least twice
week in warm wcather-oftener would be
better. We keep our cream in covered tin
pail Il should prefer stoue). Whether It's
better to sir the cream occasionally while
accommodating, cannot say; but am inclined
to think ii would be better to stir twice
day, adding little salt each time, and leave
the pal uncovered in the milkroom, when
the weather iscoo but in very warm wealth
cr, not having suitable and cool cellar, we
are obliged to set our cream on the ice.
; AS to the probable occasion of "white
spccks," to which the Farmer has frequently
alluded, Offering as many different solutions
none Of which noticed being very satstac-
tory to me), | will leave for you farmers who
have the necessary knowledge, to discuss,
never having been troubled with them to any
extent, ana then only in extreme warm
' weather; so that | attribute them to the
state of the weather. and should be inclined
to think that the exposure OF draught or
current of air directly across the pans, or
the sun shining on the milk during a part OF
the day, would have tendency to produce
the white specks."
! For my parh | have been much more
troubled with black specks," which could
\ be charged directly to bad salt. That which
g We get ID bugs IA Rten entirely unfit tor salt
ing butter, .maes4 it look Is if it had had a
8 liberal sprf&lifg from the pcpper.box. We
I never had better article than we did one
year when we bought the pure, unground
rock salt, washing and drying it ourselves,
y ard then having it ground in clean mill.
i AS to the question Of washed or unwashed
+ butter that is The question But | will say,
y that my predictions are in favor of not
, washing, admitting at the same time, that
Is the necessary experience might decide me in
: favor Of the former l know that good
J. butter can be made by either process, and
that many would prefer the taste Of new ~
made, washed butter to newt y-made, unwash-
ed butter, but have yet to learn that the
keeping qualities of butter arenot in meas
ure extracted by the washing process. am
v sure that ball Of washed butter is less firm,
y and will melt and run down in warm room
sooner than an unwashed ball. When wash
if ed, sailed and put right down, it fills the tub
n faster, and perhaps is just as we'll but |
is prefer, as yet, the "old-fashioned " way of
9 working twice, being sure that the hands are
= in good condition, so that you can work out
all the buter-mik.
! have eaten very excellent butter that
was made by merely rinsing it in the chun,
( in two Or three waters (after the buttermllk
| was drawn off then working and sailing in
. the usual way, and then setting it away and
} working it again the next day.
/. The butter ought not to stick to the hands
in the least while working, as that would
f render it oily. To avoid this, wash them in
, as hot suds as you can bear: then hold them
!. in cold water half minute. Sometimes,
when the hanis are more than usually heated,
. it will be necessary to repeat the operation
two or three times. have had no expert
ence in the use of patent butter-workers,
' but am inclined to think that the hands, when
skillfully used, are superior article, as |
f think the fine and delicate grain, which should
be preserved through the working process
can be better preserved by using the hands.
A good way of preparing tubs, is first to
smoke them, by setting them over a saucer
Of smoking birthstone or sulphur over night;
f then soaking them ten or twelvehours in cold
t water, throwing in two or three handsful Of