Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1866-05-16
Agricultural,
Butter.

Ma. EDITOR II won d ike to inquire
through the columns OF the Pioughmdn, tn {
b. ST way 10 dress butter for the market.
A SUBSCRIBER DAUGHTER.
scarborough, April 80, lo66.
In be tIse place never let the milk stand
too long La proper place, on shelves in "a
cool mix Room, where there Is a fres access
of air, /. shouit ssti)m sand, 10 Hammer
over eighteen hours, and very rarely over
twenry-tnur. Tue first cream that rises makes
the riches and incest butter. Tne tempera-
ture OF the dairy room should be- uniform
as pussIble. From SO deg. to % deg OF
FarenheIs is probably the best, though tIe
prac Ice of good butter makers differs little
III this respect.
A practical butter maker in New York, as
quoted In Flint's Dairy Book, p. 237, gives
the following az the best mode oi packing
butter for distant market. The Creates
care should be taken 20 free the butter en-
tireiy from n.Iik by working it and washing
1t after churnng at a temperature so low as
10 prevent 1t irI III losing It's granular cnarac-
ter and becoming greasy The character O
the product depends a great deal on the tenn
perasure oil churning AMI working, which
should be between sixty asd seventy degrees.
Lit free iIom milk eight ounces of Ashton salt
Is sufficient Tor ten pounds The contents OF
the ii kin should be kept from the air by being
covered with saturated brine. No undIssolved
salt should be put IN the bottom of the f!-
kiDs.
Great care Is required in saiting or SEASON
Iny, whether icr distant home market
Over sailed butter Is lot only less palatable
TO the taste tut less heallhtul than fresh
sweet butter. The same care is Teeded to TIE
box IN which il Is TO be packed, whether 1t be
firki1 in which it remain till used, Or
rlu r1A h.,y 70 10 rla- 4, %
lump butter The best and richest Favored
article Will be spoiit by sending 1t to the ex-
h,btI0n or 70 market IN new and improper
boxes.
Butter that has been well worked and per-
fectly freed from butter milk Is of u firm ana
waxy consistence. scarcely To Jim the
polish of the blade OF a kpite thrust inio it,
leaving upon it only slight dew as il is with
drawn. Ii 1t Is soft 10 texture, aud leaves
greasy streaks OF butter milk upon the knife
that cuts IL. or upon the cut surfac3 after the
blade is Withdrawn, it shows an imperfect and
detective process OF making anu IS OF poor
quality, liable To become rancid.
To prepare new boxes for use in the short
est time or to cleanse old ones in the most
thorough manner, Mr. Flint his Dairy
Book, says" Dissolve common OF bI- car Donate
OF soda IN boIlIgg water, much as the
water will dissolve, and enough TO fill the
boxes; about pound OF soda will be required
TO be put into tblrty-tw0 pound box, and
the hot water should be poured upon II. LIE,
II stand over night, and the box may be safely
used next day. Potash may be used If soda If
not at hand
good deal depends on she proper manage
nent OF the cream, If the charming does not
take place every day, as it ough, to where the
DAIRY Is large enough to warrant 1t. 1t it is
to- kept till the quantity is sufficient to
make up churning, put it into a stone jar
IN a COL pace, and whenever fresh cream i.
added let j, be tboroughly stirred in and a
very little fine salt added. In this way it may
be kept several days
We like the butter worker, q roller on q
table uset expressly for butter working
There are several forms, soma of them eimpit
and Inexpensive. The hands should never
touch The butter, or come IL contact with 1t
the use OF the sponge, also, az. in the manu-
fscIare OF tbas LIBERATED Philadelphia but
ter, the details of which are given on PIP
$50 and 232 of the Dairy Book already al
luced to. we regard asimpOrtant. 1t remove
the butter mug more completely tbsBsis
possrbie 70 do in any other: manner. -Mass
Plozghman.