St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1869-04-09

P'iIilN vi dUOIL l. StllolIS- L hS-S w.
sells are not covered, and as the room is
scarcely warmer than the water, the
cream is kept at about 5S or 80 degrees
until it is put into the churn.
Chuu'ng. The churn is large bar
rel, (bulging only enough to make the
hoops drive well. with Il journal or bear
ing in the centre of each head, so that il
may be revolved by horse power. This
barrel has stationary short arms attach
ed TO the inside of the slaves. so arranged
rs TO cause the greatest disturbance of the
milk As it passes through them in the
turning OF the churn. At one side is Il
large opening secured by cover or lid
OF til. churn. Near it is a hole less than
an inch in diameter, for testing the state
of the churnlng and for drawing of but
termilk. This is closed with Il wooden
plug.
The churniug lasted about an hour. al
the end Of which it was necessary to add
a little cold milk, to cause the butter to
gather. This being secured, and the but
tcrmilk drawn OFT, cold water was twice
added, a few turns being given each time
to the churn, and when the last water
was drawn off it came nearly free oil
miikincsS. y crank was then put on To
an arm of the churn, tie horsepower
thrown out of gear and a gentle rockin"
motion caused the butter 10 he collected
on the lower side, and directly over the
small hole-through which the remaining
water escaped. 1t was left in this con-
dition about two hours. After break
last we returned to see tie working OF
the butter.
Tie Butte7'-Tmkr. In one corner of
the spring-houSc stands the buttcr-work-
cr, revolving table about feet in di-
amcter The centre of this, for diam
cter of - inches. is an IRON wheel with
a row of cogs On the upper side Of il
rim. From this rim to the raised outer
cd yc, the table (made of woud) slopes
downward, 50 that the buttermilk n
worked out is passed into Il shallow
groove, and Is carried away through Il
pipe which discharges into pail stand
lng below. Over the sloping part OF the
table there works Il corrugated wuoIcn
roller, revolving Oh Il shaft that is sup
ported over the centre ut the table. AMI
has Il small coz wheel that works in the
coE@cd rim of the central wheel. and
causes the table to rcvulvc under the ru l.
Ter, as this iS turned by Il crank at it.
outer end. OF course the roller i lur.,r
at one end than the other, II as 10 con-
form to the slope of the table and ir~ cor
ru9atlons are very deep. not less than
two inches ut the larger end. Supported
ON each end of the roller and on both
sides are brve!led blocks winch. IL the
table rcvclvtS, force the butter from each
end towards the centre of the >lopc.-
About 20 lbs. Of butter Is now pat on
taf EabIf apl H E?lr lrfjmag il "r rohg @ n4
row roll, which Is Immediately followed
10y another and another until the whole
table is covered. The roller doe no;
quite touch the table, and there i no &C
tual crushing OF the particles. The
bevclIcd blocks slightly bend these rolls
and crowd them towards the centre ut
the slupln@ part, 80 that when they reach
the roller they are broken in fresh places
and 10y Il lew revolutions are thoroughly
worked in every part.
Final Processes. Then follows a pro-
cess that WAS new TO all OF us-thc ''wip-
ing" oi the butter. The dairymIu turn
in" one roller backward, with the lett
hpnd, 50 that the butter come through 1T
the right hand side. presses upon every
part OF it Il cloth which has been rum
dry in the cold spring water, and which
hc frequently washes and wringS out.
This is continued until not a particle ot
water Is to bc seen in the butter AZ II
comes from the roller, to winch it now
1cginS to adhere. 1t there Is any secret
in the making OF Philadelphia butter,
this i ii and II has mucI to do with
the uniform waXineSs OF texture, whcih-
er hard or soft.
Alter this the butter is saltcd, tone
ounce OF salt 20 ) lbs. OF buticr,) still by
the aid of the machine, and any lurking
atom OF moisture Is i'll this way prevent
cd from bccomin" Il cause of ranCldity
When the salt Is thoroughly worke,
/ through the whole mass, the butter lS re-
moved to 4 large table, where II l. wcIgh
cd out and put up i'll pound prints
The working, wiping and >altln% o
over 100 lbs. Of butter occupied abou
an hour, and before 10 \. VI. the cntir,
churning, beautifully printed, as tragrrn
as the newest hay, and rs yellow as pur,
gold. such butter as only jersey cream
will make, was deposited in large til
trays and set in water to harden. In
next morning it was wrapped in DAM
cloths, each pound by itself, put in Il til
case, each layer having its own wooder
shelf, with two compartments OF pound
ell ice to keep it cool, and, surrounded b.
a wcll-coopered and securely locked ceda
tub, was sent to the Continental Hotel
where we found it on our return as deli
cious as when it left the farm.
1t is very difficult to describe any pro
cess in which 50 mu~h depends on III
Judgment of the operator, and the writ
er hardly hopes for more than that hi
example will stimulate others who ar
interested in the subject to examine 10
themselves the daily operations of this Ill
lcrestimg and beautiful region.
West Chester farms. Having seen ou
friends butter safely set away 10 cool, W
started ON an excursion among the MOI
, successful dairymen in the vicinity {
: West Chester, stopping by the way
, visit another farm where only jersey ca
, tie and their grades We're kept, and whci
the dairy operations evidently receI'
} the same careful treatment, and whcl
: the milking house had been very niue