Orleans independent standard. [volume] (Irasburgh, Vt.) 1856-1871, 1862-06-27
To Butter Makers.


INe.-Every dairyman should supply
himself with a good and convenient
dairy house, which is used for no other
purpose in the season for butter making
this is very important For that pur-
pose alone, the best and cheapest plan
that have ever seen, is to build OF stone
laid in lime mortar. This almost every
ingenious farmer can do within his own
means. 1t should be placed in some
convenient spot, if possible under the
shade of some large trees, where there
Is good circulation Of air, and if con-
venent, where a good stream of water
can be carried into it, as high as the up
per shelves; then il you wish to fix your
milk.room SO that you can set the
pans of milk in water, in the hottest
weather, il can be done with little extra
expense; and it will greatly improve the
quantity and quality OF the butter. It's
done by making the shelves OF good
boards and having the ends well secured
from expansion or contraction, by putting
good white cleats at each end, and then
put a strip Of board all around the edge
of the shelves have them placed one
above another around the milk room, and
let the water in at the top Of one end and
carry to the other end, then let j! down to
the other shelf by small lead pipe, and
60 let it pass back and forward through
tse whole, and pass off Mt the bottom.
The shelves should be placed at a good
distance apart, and out from the wall, SO
that the air can circulate around and be-
tween them. The cream will rise much
better than it would in confined air. The
dairy room should be we'll ventilated, so
shat it can be aired at pleasure, and ii
should be kept thoroughly cleansed, so
there will be no unpleasant smell about
the room. 1t should be kept as sweet
and clean as any lady's pallor.
If milk is kept in cellars where there
are decayed vegetables and old cider
barrels, or filth of any kind, it Injuries
the butter very much. In the first place
there will not be so much cream before
the milk will sour, and what does rise is
Of an inferior quality.
The cream should be skinned off
while the milk is sweet, and care should
be taken to drain off the milk from the
cream when it is skinned, for if it is
allowed to sour and 90 10 curd, it will
remain in the butter in little white streak
and render it very unstable. Cream
should be churned while sweet and cool !;
then the butter will come hard, and the
butter-milk can be extracted with much
less trouble than when it comes soft -
After the butter comes the butter milk
should be turned of, ard cold water
should be put in Tie ckurn and churned
little to take the butter milk from the
butter. The butter milk should be got
out with as little working as possible. If
butter is worked too much it breaks the
grain and makes it greasy, and it sticks
10 the knife when it is cut, and IT also
destroys the flavor. The buttermlk
may be squeezed and spatted out instead
o. working with a machine that cuts and
breaks the grain and Injuries the quality.
After washing the butter in water, il
should be washed in good strong brine
that takes the water a ! out from
the butter. If water is left in the but
ter it will turn it white where the drops
stand.
Sailing AND PACKING BUTTER.--
Butter should no. be too highly sailed
for the market One pound of salt and
four ounces of pulverized loaf sugar tC
sixteen pounds of butter is enough. If the
buttermilk is left in, it will Immediately
sour, and injure the flavor and quality o
the butter. II butter is to be kept owe
summer, it is not advisable to put in thu
sugar; but il il is to be used within :
few weeks, it adds much to the favor o
the butter. The best salt for butter i
Turks Island, and it should be- well wash
ed and well dried, and then ground. II
neighborhood where there are seVera
dairymen that want salt for butter, they
can get their salt all ready at the SAM
time, and appoint some day, and Motif.
the miller and have it oil ground at once
Then they will avoid any mixture o
meal or -four, which would be very inju
rious to the butter.
After the butter is sailed it should b.
set in a cool place, and stand tweniy-fou
hours, and then worked over lightly an,
packed solid into the tub. You shout,
~ -.r, ro,t;cul.r IN have the butte