Delaware tribune. [volume] (Wilmington, Del.) 1867-1877, 1868-08-13

on tho table, and the roller is turned, each
corrugation carrying through q long mar
row roll, which Is Immediately followed by
another and another, until the whole liable
is covered The roller does not quite touch
the table, and there is thus no actual crush
ing of lie particles. The beveled blocks
slightly bend these rolls and crowd them to-
ward the centre of the sloping part, so that
when they reach the roller they are broken
in fresh places, and few revolutions are
thoroughly worked in every part.
FINAL PROCESSES. '-ti 81
'"Then follows process that was new 10
all of us-lhe 'wiping' OF the butter. The
| dairy maid lin this instance u lusty young
mani turning one roller backward, with the
| left hand, SO that the butter comes through
| at the right hand side, presses upon every
part of il a cloth which has been wrung dry,
in the cold spring water, and which he fire.
| quently washes and wrings out. This is
continued until not a particle of water is to
| be seen in the butter as it comes from the
| roller, to which it now begins to adhere. II
there is any secret in the making of Phila-
delphia butter, this is it; and il has much
to do with its uniform Weakness OF texture,
whether hard or soft.
"After this, the butter is saited Gan ounce
of salt to three pounds of butter)-still by
the aid of the machine, and any lurking
atom of moisture is in this way prevented
| from becoming cause of rancidity.
| "When the salt is thoroughly worked
through the whole mass, the butter is re-
moved to large table, where it is weighed
out and put up into pound-prints.
THE working. wiping and sailing ofover
one hundred pounds of butter occupied about
| an hour, and before 10 a. m. the entire
churning, beautifully printed, as fragrant as
| tho hau aph n Npllpxy aa Upl1
such butter as only Jersey cream will make,
was deposited in large tin trays and set in
water TO harden. The next morning 1t was
wrapped in damp cloths, each pound by it.
Sc {, put in u tin case, each layer having its
own wooden shelf with two compartments
Of pounded ice to keep it cool, and sur
rounded by a wel-coopercd and securely
locked cedar tub, was sent 20 the Continen-
tai Hotel, where we found 1t on our return
as delicious as when it left the farm.
:" II is very difficult to describe any pro-
cess in which so much depends on the judy
nnt of the operator, and the writer hardly
hopes for more than that his example will
stimulate Others who are interested in the
subject, TO examine for themselves the daily
operations of this interesting and beautiful
region.
WEST CHESTER FARMS.
Having seen our friends butter safely
set away to cool, we started on an excursion
among the more successful dairymen in the
F vicinity Of West Chester, stopping by the
way to visit another farm where only Jersey
cattle and their grades are kept, and where
the dairy operations evidently receive the
same careful treatment, and where the milk
ing house had been very much improved by
being made two-storics high, Il loft for hay
: being thus secured at very little cost.
, One of the strongest impressions that we
had thus far received, was that much excel
/ lence of the butter was due to the use of tho
spring house, but our next visit Con the re-
commentator OF a friend who gave lis the
/, names of the most noted of the fancy-prict
dairies) was TO farm where the milk was
, kept in deep vault, arranged much like
, a spring house, but without water. The
i proprietor of this farm, man of long expo
rience and of excellent reputation as Il butte
, maker, has satisfied himself, by a long tria
i of both systems, that the dry room is til,
: best. He attributes the advantage to greater
dryness Of the air, but as, with free circu
:, lation against the cold stone the walls wer,
+ covered with moisture, he had gained yer,
a little in this respect, even supposing, which
~ is doubtful, that dryness would be II gain.
Z " TIE thermometer on the wall of hi
i. vault was not more than one degree highc
n than that Of the spring house, and our i'm
i preston was that low and uniform TEN
~ perature, however attained, is the importan
n consideration. In the dairy that we wer
now visiting there were no shelves, and n
m provision was made for circulation Of al
II around the pans, as is considered importar
A. in the diaries Of our own region. In III
a vault, as in the spring house, the pans. whic
II are equally deep and have even Il great,
=, depth of milk Cover four inches) were place
~ directly upon the floor. In this dairy Il
AZ. milk was allowed to stand thirty-six hou
ne, before being skinned. The butter is work,
nc and sailed in the same way, and is equal
ri good in its texture, and of very fine ilavo
tic The color, however, it being thought d
or sirable to bring 1t up to 'Alderney' standar
was secured by the use Of dnnutt0, whit
be is used winter and summer to secure III
N formty of color. A solution of the annat
AN is made by boiling it in water, and the e
m tract is mixed with the cream in the chur
MI On this farm we saw some fine specimens
ar the celebrated Chester white swine, whit
n are bred in their perfection in this rcgio
al and are sold at very high prices. They {;
!, sent by express, at tender age, to all pal
or of the country.
IL " From here we went to another farm
he the vicinity Of West Chester, which hca
nj an equally high reputation for its butter, al
mr. where the spring house has been abandine
nj and the cream is kept as previously
mi scribed, in Il dry vault. In the manuiactu
he OF the butter the same processes obtain, II
In, the same good result is secured. In all
eci the instances described very high p,ic
mr. much above that of the common market,
IL obtained.
nnr g In the pleasant old town Of West Ches
n,o we had a long and pleasant chat with Z,
ent tleman who, althUugha merchant byconst,
id. occupation, has u more eager interest
= matters pertaining to the dairy than is of
ont seen among farmers. He dcvotes his
nm thusasm to cows and to butter making.v v,
4 n much as some other merchants turn The
an in the direction of entomology or astro
Nit my. and his advice is eagerly sought by
- farmer neighbors and by strangers who v
,aur the region to purchase Jersey cattle ant
~ examine the butter diaries Although
,esn have not his permission for doing so,
=, IL venture to give his name-E III. Towns,
,am for the benefit of those who MAJ feel
rtv' terested in the matter.
1.-THE next morning we drove about
NOE miles through magnificent farming co
the try to II farm which, more than any oil
with is celebrated in the Philadelphia market
rsev the excellence of its butter. In fact,
lon. rather butter factory than farm. G.
lie are bought when in full milk, forced
h;ch liberal use of purchased food 10 the hg
Il in yield of which they are capable, and
ny sold as soon us their milk fails. The far
sncb himself is hs own dairymaid and att,
more in person to every detail of his dairy.
makes use of the spring-house, and bell
that it is necessary. His butter is wol
on table, with large wo-handcd pat
past aud when wiped and properly saltcd
King. thrown in large Jumps into a cloth, W
only lies in vat Of cold spring water, (ice "
with would do as WELD. He claims that
each hardening is more rapid and more conn
lorse when the water surrounds the Jumps of
hort ter than when surrounding vat in W
., so they are placed. Ne uses annatto, W
ance and summer, and gives very high The
n the somewhat unnatural color to his butter
large obtains the very highest prices in the p
ewed delpha market, and he supplies som
II lid his customers by express at their sun
In an residences at the seaside. HIS price ll
I the the whole of last winter, by contract 70
milk season, was one dollar per pound, NJ
now sixty-five cents, when good butt
III, at selling for thirty-iivc in the Philade
Try to markets.
er to CHELTES HILLS.
&, ll,,I