The Portland daily press., 1868-05-30
Terms $500 pen. annuas, in adrance.

taste, which it does not have after standing
"a hours. In the fall the pans are filed two.
thirds full, and the cream rises as well, but In
summer it should be more shallow.
That is well enough as far as it goes. But
Ihls writer's butter is. really sweet and
sood' his wife could tell us more about the
"oo"S OPera"di which would be interesting
anu Fa'''io'e 10 those who are engaged in the
same business She might say that she has a
very cool, clean, nice place in which 10 make
her butter, that she keeps her cburn.
tubs and pans perfectly clean; that she watch
es the temperature OF the weather and when
1t it is very warm, looks sharp that the cream
does not give out any bad odors before it is
chnrned. All such things she observes with
serupulou' exactness, for she knows that il
she does not her butter will not be sYeet and
paatable.
1t is a very easy thing TO have dirty milk
room and when milk is kept in such room
the cream that rises upon it win be more or
less impregnated with bad odors that will find
their way into the butter. But the mixers
have duty to perform which has much to
do with butter making. Even cows that
come nom clean pasture-to say nothing OF
those that are kept in the yard or barn all
night, will always have some dirt upon their
flanks and udders which must be brushed of
before milking, or it will drop into the milk
pals. True, the strainer will separate the milk
from the dirt, but no strainer is fine enough to
separate unpleasant odOrs from the milk
That can't be done. Milk is an excellent alb
sorbent of odors, much better than clean
water, and will hold them longer. And it
they once impregnate the milk, they will be
found in the cream and show themselves
more distinctly and unpleasantly in the but
ter.
Now this duty of the milker ought always
to be thoroughly performed. But suppose he
does, and afterwards the milk is strained
through sour, dirty straner into pans that
have not been thoroughly cleansed? The
milk will become more or less tainted and so
will the cream and then the butter. Again,
if all these things are well and faithfully done,
and the milk is set for cream in room
which contains bad smells, it will absorb some
of these from the bad atmosphere and an un-
NlIidJeu muse dllu an untdiHteu pdiaLe anu
by that we mean nose unaccustomed to bad
odors and a palate not corrupted by bad
tastes) will easily detect them in the butter.
The nose, tongue and palate are given us
for valuable purposes, but their functions
may be abused, corrupted and destroyed.
The noses OF slatterns or slovens may become
so vitiated that thev will not inform the own
ers that they are surrounded by filthy at
mosphere, and hence they are almost useless
organs. And so the tongue and palate may
be SO vitiated by drinking bad liquor, that
person would turn up his nose" ii pure liquor
should be offered to him. Such organs can
be and often are, badly educated, so that, in
some degree, they are rendered useless.
Cleanliness in butter-makins is indeed great
virtue, and it is impossible in the nature of
things to make swee. butter without it. Let
dairy y-women and daify-men'turn down a leaf
and make a note of it.
AGRICOLA,