Bradford reporter. [volume] (Towanda, Pa.) 1844-1884, 1866-08-30
Letter from a Pennsylvania Butter Dairy

EDs. Co. CENT have Just received, and
herewith transmit the rigid rules and gem
eral economy in butter-making, observed at
the dairy of one of our Keystone Country
Gentlemen, where as prime, delicious but
ter is always made as ever came from the
la ID Of Goshen,or any other butter latitude
Here is the whole formula, clear, concise
and reliable. c. GARNET.
"MY DEAR SIR-Agreeably to request,
send you the system by which we are gov
crned in the management Of our dairy.
ITO make superior butter requires a COM
bination of superior materials and condi-
tions-good feed, suitable place for keep
ing milk and cream, practical experience
and strict attention to small matters. Ex-
treme cleanliness and sharp eye all around
comprises the requisites needed. Butter is
of very delicate and sensitive nature
the most easily affected by contact with un-
pleasant odors of any article devoted to ia.
BILE consumption. Some years ago we had
whole churning of butter ruined by pla-
cling it in a neighbor's vault over night to
harden, in consequence of the mortar used
in the construction Of the vault not being
thoroughly hardened
"Our summer feed is principally clover
and timothy grass. In winter, ground corn
and oats in equal proportions, clover hay
and corn-fodder, with oat straw occasion
ally, if bright and in good condition. All
fed dyH Formerly VIC cut the fodder and
mixed the meal we'll through it. Then i'm
mediately after each feeding put mess in
soak for the succeeding one. But the cows
neither looked or produced so well as un.
der the present management, while the ex.
pense of time and labor was largely increas-
ed.
1--WE use a cave built in the southern
slope of sharp hill, requiring but seven
steps at the entrance, while the back part
is nearly ten feet below the surface, the top
being covered with about four feet of earth
The bottom is laid with marble, and the
cave separated into three apartments-the
first for straining milk, working and weigh.
ing butter, &c. The second is exclusively
for milk and cream. The third-adioiuing
the ice-house--forh hardening butter in warm
weather
"We usually milk from TWENTY-FIVE to
twenty-eight cows, and have them coming
in fresh throughout the year, which keeps
the butter uniform in quantity and quality.
the milk four inches deep in tin pans. Have
butter worker, but keep it in the garret
to season. Keep 1cater and hands entirely
from contact with the butter, or as much
so as possible. Work the buttermik out,
and the salt in, with paddle. Salt to
taste. Make in pound and half pound prints.
and forward it to the city in butter tubs
with coolers attached, the tubs holding from
forty to seventy-fve pounds, which enables
us to furnish it to our customers in a con-
dition equal to that in which it left the cave.
In cold weather we use coal fire in the
cave to supply the heat necessary to make
the cream rise freely, and enable us to con-
vert 1t into butter expeditiously.
Every manufacturer, vender and consul
mer OF butter ought to know that the efflu.
VIA from cooking provisions, raw vegeta-
bles, fish, musty cellars, &c, will spoil the
finest butter in few hours. am, dear sir.
very truly yours. Tnos HopHrysD
Ron I'M, N>ntgomcry CO. Pa.