Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1865-05-23
Agricultural.
The Butter Dairy.

The time has come when the dairy will demand
more careful attention, and we shall begin to give
1t a little more space in our columns Some few
things should be kept in mind. We can do little
more than alude to them now and our remarks
are applied chiefly to the small dairy, where butter
is made from cream.
10 the first place the milk in the pans should be
shallow. This we regard as a well established
rule. Cream rises with perfection and rspidity
very much IN proportion to the depth OF milk in
the pan Careful experiments have shown that
with the milk al twelve inches less than half the
cream contained in it will rise TO the surface. II
you have pans with broadly hiTing edges you will
notice that the cream is thicker over these edges,
than over the centre. The flavor and delicacy OF
the butter depends considerably upon the rapid
rising Of the cream The cream that rises frs,
is the best We think the depth OF milk should
never exceed three inches, and two or at most
two and half, is better.
In the next place milk and cream should be
wholly removed and excluded from all offensive
odors. Both have remarkable affinity for all
kinds oil smells, and absorb them with great GER
tainty il they are accessible Leave an onion. a
piece OF catnip, smoked ham, piece Of cheese
or any similar substance in the milk room single
night and the favor Of the butter will be injured
by it.
And so the dairy room should be located where
the air is quite pure and free from the smell from
drains, cesspoos, barn-yards and deca,ing sub
stances. 1t should b. well ventilated and kent
with the most perfect neatness 10 every part, tie
walls, the shelves, the pans and other furniture.
1t is desirable that the rays OF the sun should
have access 10 the milk room, at least an hour or
two, each day. II 1t cannot, the room will be an,
to possess some sort OF objectionable odor peculiar
TO ltsell, which is not easily removed, a sort of
celar!' scent which the direct rays Of the sun
help to remove.
We know Of many cellars used for milk rooms.
and we have even known msny cases where the
milk has been sci either on a cellar bottom or on
boards or planks laid on the bottom OF the cellar.
Now II there /, no other part of the house suta-
Die Tor It, aud 10 separate dairy house can be
erected, room may be parted off and high
shelves arranged in it 40 to be made TO " do 4"
but as a general rule We think the cellar should
be avoided, and il it is used it should be furnished
with high windows with lattice, OF wire screens,
ior the sake Of more perfect yentilation A eso
AIRY room, OF even temperature, is desirable, and
10 secure this the north side of the house. where
the sun cat have some access in the morning, is
the best.
Mix pans should never be set near the bottom
oil cellar. II the milk room /. parttoned off
IN part OF the cellar, the pans should be set we'll
up Oh shelves, over which there can be draft Of
pure air.
10 the third place the Jars in which cream is
kept should be covered tightly to prevent the
absorption OF offensive odors and to exclude the
light and air. II is better, Of course, to churn
every day or every other day, but il the guam
NY Is not sufficient to make il practicable and the
cream is kept in jars, whenever new cream is
added stir IN some foe, clean salt thoroughly.
DO i every time cream is added. Il will make
the butter come enough quicker to piy for it. Ii
you have not kept your cream 10 this way, You
VIII md tbs, II will improve the quality and
keeping Of the butter nade from il. Try il.
10 the for th place don't let the milk stand TOO
long ms Is point IN which many are AT great
hult. IL should be skinned before II lhiekens
ana becomes loppered IN the center Of the pan
Inc quality is Injured by every moments delay
after tbs begins. We think Il best not to 'e, il
stand over tweniy-four hours in any case Il il is
placed 10 favorable circumstances. Eighteen is
o''eh 'o'g enough. The best cream rises first and
the less time the milk Haud, the better and
s"ee'.t VIII De the quality OF the areau. add but.
ter. kisa great mistake to let II stand him
- Nsy N'thN hNhlei AZ many TO- Nothing is
g'Ineu ol H. no hng to speak Of in quantity and
The quality will be decidedly inferior.
10 the fifth place the temperature At the Tina
Of churning should be carefully attended to- /,
should not exceed from 5S to 80 degrees a, Inc
end Of the churDing. Ii will rise during Inc
Up ration. lin Is much below lhis point /, comes
bard and SLOW II it is higher il Is ant 10 be oil,
and msy, il too high, be positively disgusting.
Pure butter contains about Gs per cent Of solid
fatty matter known as margarine and abou, 30
per cent. Of liquid oil knosn as oi,in. When
the temperature runs up to 10 degrees Il takes In
oxygen from the air, by which il /. changed into
oiein, which makes the butter too oily, DESTROYS
iIs consistency and gives It rank alvor. /, /.
better TO avoid this by regulating The matte, AZ
ttst The iempefalufe shall not exceed 90 degree.
at The end u the churnng ADD as il rise. % much
a. i've or sn degrees during the sper.lion, II io-