Civilian & telegraph. [volume] (Cumberland, Md.) 1859-1875, 1860-05-17
furmers ptpattment.
Batter for Market.

particularly of the principles involved
in the making and preservation of but
ter. As the season is at hand when this
important business is about to be resum ed
by regular dairymen, some may be bene-
fitted by the following suggestions in re-
gard to tho requisites for good butter,
taken from the Circular Of Benton 4
Caverly, extensive deal rs in this city,
and in connection with G.. G. Bogue, at
Canton, N. Y. In regard to washing
butter, it will be noticed it is said-'tho
great point is to expel the butter-milk
without over-working the butter and
that some good butter makers do not
wash it at all, except in very hot wea-
ther.' Is it, then, expedient to wash
butter if the buttor-milk can be properly
expelled without? In very hot weather
this may be difficult, but it is evident
that the good butter-makers' alluded to
arc under no necessity of using water at
any other time. If working is resorted
to, soft water is. unquestionably, imp9r-
tant:
1st Cows of good milking qualities,
Chat is such as give good milk
Cd. Food-Kecp the pasture free from
rank and strong y-fayored weeds. Pas
ture should be of billy or rolling lands,
with good clear, running water. Pun
gent roots and vegetables, such as tur-
nips and cabbages, are apt to injure the
favor of the butter and injure its keep
ing qualities. Pumpkins and carrots
are the best vegetable food when the sea-
son of grass is over, and give fine
color to the butter. But ground feed,
such as the bran of wheat, rye, ground
oats, or buckwhcat, is believed to be
best in winter, as it keeps the cows in
thriving condition, without too much in
creasing their fat, and makes the best
keeping and best-favorcd butter.
Sd. Keep the cows quiet, particularly
during warm weather. The milk given
by cows when in the periodical fever, or
when heated from any cause, will not
make the best favored or best-kecpng
butter, and should be rejected for such
use.
4th. Keep the atmosphere Of the milk
room perfectly fresh and pure-ircc from
all vegetables of every kind, and at as
even n temperature as possible. 1t
should not he warmer than SIS deg. -
Open the windows at night and close
them in the morning, during warm wea-
Their. AS soon as the milk coagulates,
or just before this change occurs, it is
ready to DO churned or skinned Some
of the best butter-makers churn the
milk with the cream others skim and
churn only the cream. When skinned,
the cream may be kept in the ream-jar
II to Id hours, occasionally stirred, but
never covered. Tin pans are commonly
used for setting milk, but tin pals, hold
ing IL quarts, arc used by very many
good buttcr-makers. The Scotch but
tcr-makers of St. Lawrence county pre-
fer earthen as a general thing.
9Th. The contents of the churn should
be at the temperature Of G4 deg Mel |
Their hot or cold wster should be turned
into the churn to regulate the tempera-
turc. Setting the churn in hot or cold
water is better way. Hot water turned
into the churn Injuries the color and grain
of the butter. Soft water is ndispcn3a-
BILE for washing butter to the best advan-
tage. If you cannot otherwise get soft
water. save rain water and cool it with |
ice. The water from ice is always soft !
When thus washed it is ready for sailing. |
When the conditions are right the but
ter will come in 20 or 80 minutes.
When done, the butter should be taken
from the churn and put into smaller YES
sells partly filled with water at 40 to 45
deg, and the butter-miIk forced out with
small dish or ladle. Then put in trays
and wash until the water used ceases to
be the least discolored with butter-milk.
The great point to be attained in wash
Ing or working butter. is to expol all the
butter-milk, without over-w working the
butter, which spoils the grain, and rem
ders it sticky or greasy. After the but
ter has stood in trays about "a hours,
and been worked lightly three or four
times, it is ready for packing Some
good butter makers do not work so often
-somo good buttcr-makers never wash
their butter at all, only in very hot wea-
Their. After the frkin or tub is filled,
the butter should be covered with q thin
piece of muslin and the whole covered
with salt and kept moist Over sailing
is one of the most common faults of but
ter-making. Coarse-saltcd, or over-salsed
butter, 80 that it will CRATE in the teeth,
must be sold from to cents per pound
lower in market. About the best rule
for sailing butter, is for every one t. salt i
to suit their taste
The tubs or kegs should be filled with
a hot brine made of clean water and
clean salt, and soak at least "a hours
before my butter is packed in them. ---
The butter should be packed solid A
hardwood pestle or mall of 8 or 4 lbs.
weight, is good thing topack it down. :
Whise-oak or the heart of white-ash fir :
kins, holding about 100 lbs, are most c
largely used, and decidedly best where
the butter is to be kept long time.
Other kinds of wood impart injurious
favors to the butter.