Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1866-12-26
Butter Making.

RULES FOR MAKING EXCELLENT WINTER BUTTER.
l. Good cows and clean milk. Tho milk
should have no faint of the stall. All pure
cream may be alike, but all cows do not give
the same amount of cream in the same amount
Of milk. Both quantity and quality of milk
are effected by the breed A Deron COW has
been known to yield one pound OF butter from
9 "a quarts of milk an AYRSHIRE cow from
ID quarts, and an Aidsrney COW from two
quarts So the Individual form and con
stifufoin of the COW cause both the yield and
richness of the milk to very much Its guam
fiy depends upon he distance from the time
Of calviDg. md it's quality upon the nature of
the soil in which the plants grow upon which
tie cows feed. IL is richer IN cows that are
in COED condition, and ID dry seasons.
2 Strain the milk So that it will stand from
two u three inches deep. No absolute tests
have been made on this poins. 4 few trials
y Ill satisfy any enc whether greater CT less
depth would be better.
3. Tfnprature This is the test and touch
s.oue in butter making. Without strict
regard 20 temperature the Observance, of all
the other .ul.s H. tc Of little consequence.
The milk should stand IN 4 perfectly clean.
airy lace and wLere the temperature will
remain, evenly, al about CO. Fahrenheit.
" here a eel lar affords that degree of warmth,
and il free from duet, It will be an excellent
place II this i not q haLd, some pantry
or closet, in the center OF the house whore 1t
will get warmth. from The chimney, and is noe
suddenly affected by external variations, will
be found Favorable.
4 La an even temperature Of a50u. 90 de
grces the cream viii usually rise in from SO to
As hours Ii lower temperature prevails &
rar: q the time il will take longer. little
close observation, will show when the milk
ought TO be SKINNED without regard 20 time
On pushing the cream little from the side
of the pan the milk may be plainly seen. II
il looks blue ard thin, it is time to take the
cream Ii white and thick it is evidence
than the cream has not all risen.
Every time the pans are SKINNED, LITTLE
salt should lie thrown into the pot with tht
cream. and the whole stirred together. |
this is not done the milk which it is imp0s
sible 10 prevent going into the pot win th'
cream,-wiIl separate from the cream, TURF
! bitter, and spoil the whole This is quit
often the cause CT bad butter. When tn
cream is turned into the churn it should b
ali al ke-a homogeneous mass no whe,
| found at the bottom Of the pot 50 if
single pan sands too long, until the mill
I turns bitter and taints the cream, ii a. vii
/ in turn faint all ,h t Is mingled with &.
5. Keep he cream where the mix d keeps
! and at the same temperature.
& Chu:n otter. here driving is
! business. the rule i 10 churn every morning
| In a SIN Ill way. we cannot do so perhaps no
/ oftener than once a weet, but where tn
cream is salted and kept As stated IN rule
Ii Will be sweet a, the end Of seven dGys
Still We should advise churning wheneve
there j. cream for six or Ell 4! BIT pounds {
/ butter.
= la churning bling ereryth,ng 10 III
same temper azure, about 90 cegrees-creau
cl,ru. and dasner Ii there is no thcrmomt
/ ter at hand exercise your judgment, and her
I will coon b no need ut q theTmOmct. W
never use one now. If the weather is yer
c1l,: bring ahe churn INTO the kitchen owe
\ nigh. - that it may TO warmed through
Il BET re using 1t pour l.. boiling water al k
i !. tough every part OF the Inside; turn 1t on
\ and rince with cod water. Put the creal
n into the churn and add little warm sSe,
milk.
Il &. Churn steadily and moderately, and Il
butter will usually come within % mlnute
When i 10 brought together. aid just wate
enough 20 wash of the tuttermiik. Have
wooden tray and wooden spOon at hand
scaid them, rinse with cold wafer, Ilao. Il
butter IN the tray and work i; over with Il
spoon. Add u common tablespoonful OF sa
fIr each pound OF butter. Work over Ii
, The butternilk is apparently all out. Whe
this Is completed, set it away until the ne
u
2 cream was collected If In a cooler place
will be likely TO become SO hard that 1t W
: be difficult TO handle. Work ous the RENAL
q ing buttermiik, and make it into Jumps
T pack down in tups-
: Such are the rules observed 10 our kitche
r BY the mistress of the house, for more tn
l. twenty years, and with uniform excellent 7
Y suits The butter made Is not merely swet
q but has that delicious butter aroma tn 1t no;
t ing can initiate. Il Is never white, no mat
h how cold the weather. nor OF dark yello
n but of beautiful straw color. 1t is firm
0 texture. fine grained, and keeps we'll, VIII
e there are not to- many buckwheats about
Only ten pounds of butter in each 100 ii
h comes into Boston market, are lit for I
10 tabIe,-we are informed By the largest but
re dealeIs. o. course, the price must te z
lie erned by tine guilty. WI Il an imuiense
to this must be annually, 10 the produce
IL They do not probably get more than one-h
as much as they would il their butter :
good Ii Is just as easy IL make good but
as poor, when system Is once establish
IL is certainly poor policy 70 90 through
much la Dor, and use up much material,