Spirit of the age. [volume] (Raleigh, N.C.) 1849-1865, 1861-07-17
How Goshan RutLar Is Made.

The Southern Planter contains the process |
of making butter in Goshen, from the pen of
Mr.. Denniston, a practical butter maker:
The cellar where the milk is kept should
be cool, well ventilated, and clean. The |
N Tx ought to be strained into pans contain |
ing ten or twelve quarts each. II the wealth.
er is very warm, the pans ought to be SET on
the cellar bottom-otherwse on shelves Tne
milk ought not to be churned until it becomes
thick or loppered milk and cream are
then churned together. Some darymen skim
OFT the cream and part of the milk and churn
it, but Goshen butter is churned from tue
milk and cream. The churnused is the com
mon 'dasher cnurn, driven by horse, dog, or
hand power according to the size of the dairy
The churn may be half or two-thirds lull
with milk and a pailful of cold water added
before starting to churn In cold weather,
warm water is put in. The churning should
be with a SOW regular notion-and 10 make
/ good solid but er, viii take from one hour to
one hour and a na1; before the chuning is
/ done another pailful of water ought TO oe put
/ In. W hen the butter is done, take it out
wash 1t through one water lii large tray,
| throw the water out, then salt the butter,
using about one ounce ofpure Liverpool CASH
ton) salt TO each pound of butter. WORK tue
salt through the butter--put it in cool place
Fandi let ii stand an hour; then work 1t care
| fully over, and SET it aside for six hours
work 1t over again and set il aside in the same
cool place until next morning. when it is
packed. In working butter, great care ought
10 be taken 10 work out ali the mix, but nos
to work 1t too much SO as to break the grain
and make it 'salvey.' If any milk is left in,
the butter will soon become rancid, and II
worked TOO much, it will be greasy or sasyey
and not solid Butter worked just enough,
will De solid, sweet, yellow, and the drops Of
brine Oh it will Ce as clear as crystal.
, Orange county butter, is packed in white
oak frhius, the slaves selected so as not tc
leak the brine; the lirkins will weigh about
5 eighteen or twenty pounds empty. The liz
kins are soaked in pure cold water for somj
days before using by being filled with water
they hold from eighty to one hundred pounds
? of butter. When the frkin is flli, !inel
: cloth IS placed over the top of the butter, ant
, on this clotn a layer of salt an inch IN dept
J Is laid, made little damp with cold water
i Ihe butter stands till marketed then III
q salt and cloth are taken Off, fresh Cloth we
+ with brine put on and the firkin headed uE
: Great care should be taken to have the fir
q hin kept perfectly clean. The outside ougf
to be as bright as when turned out by th
I, !, cooper. No leaky firkin or any that viii Ii
q ter the least particle of brine, ought to b
IS used. This is the way Goshen butter
Z, made.
;. / One of the best butter makersin Caemun
e county, manufacturers as follows: Inc mti
: IS put into twelve quart pans and set Gu tn
!, bottom of the cellar, where it remains unt
1t becomes ioppered 1t is then, both lnil
, and cream, poured into churns which hold
A of -
fuls of milk is added, and the whole brous /
IS to temperature of sixty-cight degrees.
The churning is done by horse power and r
It quires two horses Just before the batter
F. fully come, another pailfal OF water is pt
! into each churn to thin the buttermilk,
/" that the butter may rise freely. The butt,
&c is taken from the churn into large woode
$, bowls, thoroughly washed with cold wat
al and salted with one ounce of Ashton Give
ir pooD salt to each pound of butter, and ligIl
n ly worked through with wooden blade
N 1t is afterwards worked at intervals of abo
- three hours, three or four times, with cor
- mon ladle, aud packed into irk;ns the ne
'' morning
at Butter, when packed, should be kept
IL as cool place as can be found until it
We sent to market; a cool cellar is the best plaC
o. Dairy butter is generally marketed III Mover
u Der and December. Our da;rymen general
sell fresh first: the butter made in spri
before grass comes, and that made last
an the fall after grass they pack as long as t
cows can be kept on good grass Many fe
their cows with corn stalks in autumn a
TO continue to pack until winter
The proportion of pasture and meade
e land depends altogether on the season al
on the grass. Cioyer will not feed as lol
- I
&c; rule is to keep the pasture fresh, by chan
- -: g.. a.1t -. 81 co,,,s orc ,e-,,s N;
in their selection of food they will sele
hd as cautiously as an epicure, if they have
'e! ch,nce and 10 make them profitable for dai
IN purposes, they at all times ought to ha
rty plenty of grass and water. In our clim
re we allow that two tons of hay per coy
he none too much for winter; at your pi