The Cecil Whig., 1867-09-14
Efutter Making.

nlilhlIS, prepared, we i'tli'Nthp W ~ Wv
mango county, N. y. dairyman
TO make fine, high favored butter requires
n very mce process, one which, in reality,
but few, in comparison with the number en-
Gagged in the business, carry ont in its man,
nlacturc. Nee butter is II dainty luxury,
which most of us appreciate will not say
all, for if all did, | am sure there wonld not
he much poor butter found in our markets.
Probably not one.iourth OF all the butter
that goes to market is of n prime. high
order; and to this fact must he attl tlibutcd
the exceeding high price we get for our
prime butter. and in turn, the high price
has n tendency to raise the price OF the
poorer grades so that in consequence OF
there being so much poor butter, we have
to pay too much for good, and, rs Will be
seen. too much for the poor. Now, II all
our butter was prime. we should have neither
the high nor the low priced. but mean be
tween the two. TO make butter in its nigh
est state Of pei llccion, many things are 10
be considered First, the cows should be
selected with great care, and well cared for
winter and summer. Tho field which they
elazc. in should not be too high, neither too
low if too high. there is not so much heart
la the grass it is apt tn be poor and stintcd,
and too wcarisomc for the cows to travel
over If too low and wet, the grass is lIaShy
and the milk will be too many parts water.
Warm, dry lands are the best for the dairy
purposes yet low lands are very beneficial
during the dry seasons. Cowswill do better
not to change them from one field to another
unless from day to a night pasture. Cold
water and COOL dry cellars, or milk houses,
are necessary. Close attention must be
paid to the milk that It does not stand too
long, and milk things must be scalded daily.
Strain the milk all together in n tin vessel
sufficiently large to contain one milking,
and stir the milk n little before putting 1t
into pans or pals. The milk of some cows
is very rich, while the milk of others is very
poor, consequently the latter will sour first ;
and some will he very yellow, while others
is very light colorcd hence we readily dis
cover the necessity Of Straining the milk al
together, that it may be Of a color, and
changed at the same time, and 1t viii make
enough more butter to pay the trouble. Set
the milk in Il cool place, and whether Ill
milk house or cellar, fresh air must be sup
piled in the cool of the day.
As soon as the milk changes a little, or
even before, pour off the cream, and about
one half Of the milk, into the churn or tin
vessels at night, when it can be done with
out injury to the cream, as early IN the morn,
ing is the best time for churning. The
cream should be well stirred together on
putting into vessels or churns, and, III ordl-
nary weather, may stand lew hours before
churning. 1t is very necessary indeed that
the churns should be kept perfectly sweet +;
and to do this eti'ectually, they should not
be made Of soft wood, but OF the best OF oak.
The flavor of butter is often injured by
cream standing too long III bad churns, and
not know the cause Of it. A wire screen
H. Ln ha
churns instead of the lid, as the exclusion
of the air. has a tendency to make the butter
taste of the churn. The temperature of the
cream for churmng depends somewhat on
where the churning is done. SlXty,two is
about right in summer, and in cold weather
sixty four or five. If the cream is too warm
reduce the temperature with cold water, and
if too cold raise the temperature by heating
the vessels containing the cream in hot wa.
ter; by no means put the hot water INTO the
cream. Pour in plenty of cold water while
the butter is gathering. The butter should
be washed perfectly clear of butter milk be-
fore sailing. Ashton salt is the best for
butter. 1t should not be salted sufficiently
at the first working: hy n handful, say, to
EN- or fifteen pounds. Alter working the
salt through the butter properly, let it re-
main III the house till the next morning ;
work it over again, at the same time adding
4 little more salt, and it is ready for packing
in the lirkin, which should not hold over
eighty pounds, to suit the market The
salt that. is put in the last time Of working,
will dissolve after il is packed in the trEn,
and instead of the butter sticking to the
tricr, n nice, clear sweat will rest on the
back of the samc winch pleases the buyer
exceedingly, and at the same time he eX-
riaimS "lhat is RIGHT, good enough to eat