The Portland daily press., 1869-07-31

whole. Mr.. f. Swazey Is doing an extensive
business In the furniture line and he finds
ready market for all he can manufacture.
We see that Hon. ]. M. Mason has resumed
his clothing business which he followed many
PEARS previous to the war with marked sue
less. His health has improved very much
this season. .la
We yesterday saw Capt. Washington nsley
who commanded the Sarah Sands, the first
English steamer run into Portland harbor.
He lives about half a mile below the village,
aad is in excellent health. ***
No Good Batter in Americn-The Renssn
.t, Why. .s.
The following article treats the subject Of
butter and butter making exhaustively and
ma, be taken as resume OF the learning on
the SUBJECT which 'Agricola" has from time
TO time disclosed in these columns:
We are reminded daily-yes, three times .
day--or Mrs. II. b. Stoves declaration that
she never ate good butter till she went to
England, and that in point OF TACT there was
never pound OF first quality butter made in
America, a statement which coalalns more
truth TO say the least, than "Uncle Toms
Cab NJ The Iact that forty millions OF the
smartest people on the tace OF the globe ha. e
settled down, with tolerabls good grace, and
with only an occasional erumble or smother
ed oath, to the tri-diulnal Inaiction OF having
their bread. which was poor enough before,
spoiled by being plastered over with stun only
fit in many cases to grease the wheels OF the
car of Juygernaut-0r some other demon that
rides on car-is past our comprehension and
only proves how elastic human nature IS, and
how wonderful its capacity OF adjusting itself
to circumstances. iI17l I1@ O. seIa
.How much the heart can bear, and yet not break .
Wen wager the poet wrote that line at a
boarding house table. rs s-f. = Il
And this state of things continues in the
face of hundreds OF agricultural societies all
over the land, that yearly offer premiums tor
good butter. Now we don't undertake 70
aver that there is not some comparatively
good butter made. We wouldn't like 10 say
on oath that it is all absolutely frank, and
smells to beaven," fof some or 1t has the neg.
alive virtue, at least OF possessing no bad
quality. But we btIieve with Mrs. Stowe
that there never was pound OF the very tirst
quality butter-as good as butter can be made
---oEsasaea in this cnnnrry, such as the sweet
fragrant, golden wazy srores rnar are Produc.
ed in the meadows OF Devonshire. The fault
may not be altogether in the dairy-women, Il
may partly be in the stock, partly in the pas.
tuTe and partly in the salt, but all thai is no
excuse tor we should have, then, better stock,
better pastures and better salt s5e ial dF
We don't propose to teach the art of butter
making in one easy less0n-it would take
many lessons and much practice before the
best farmer could be sure or having good but
ter @evefy time" But we believe that little
intelligent study aud observation would re-
duce butter making 10 as much matter Of
absolute certainty. as any other process that
inyc lves chemical action, as one of its cond-
tionss There are certain indispensable con-
ditions necessary to good butter, without
which the gods themselves could not hope to
succeed. 81 tfA ys4F sA aiTee
The first is good COW, for bad fountain
cannot yield good water-nor milk either.
Tue second is good rich pasture, with
constant access to water, for cows under
stand the relation OF water to milk, as well as
the mikmen, and better too, for they put 1t In
at the proper time and a good supply is abb
solutely necessary to the activity OF the secre-
Itions that develop the butter Nda % =
Cleanliness is the first, second, and every
other requisite. clean throughout We mean
by this that absolute, chemical cleanliness %
essential in all the processes, from milking the
COW to packing down the butter, and IN all
the utensils from the milk pail to the irkin n
which 1t IS sent to market, or all care and skill
will be of no availa A microscopic pal ticle Of
milk lett In a crevice OF a pan to sour and pu
trify will start the fermentation h. the whole,
injuring its quality, just as certainly as vac
cine matter impregnates the whole system
when brought in contact with the blood like
leaven it literally leavens the whole lump.
6 A fourth consideration Is that the cream
should be taken of while milk Is sIill sweet.
In this country it Is the almost universal prac-
tice to allow the milk to stand in warm wealth
er till it Is sour, and even In winter till 1t has
acquired an old taste, so as to obtain the last
particle OF cream. This is never the custom
in England; the rising of the cream being ac-
,celrated by heating the milk. The cream and
the butter from 1t win be more or less affected
by standing in contact with milk that has IN
the iea't deterior.ted. And IN this connee-
ton we may mention, what Is seldom regard
ed, that the milk room should be in dry,
wen ventilated situation, perfectly tree on
an odors, as OF decayed iruit or vegetable, for
butter abs,rbs odors with as much facility as
. sponge does water. -, ;41.a Sd ri
~ An the Nth place, the churning is Of more
importance than might be sui posed. The
cream should no. be put in az too high .
temperature, as 1t viii injure its color and
consistence, while on the other hand II It Is
at so low q Temperature that the churuin2
has TO be unreasonably prolonged. the
"grain" OF the butter il destroyed, and it has
an unpleasant, greasy appearance. II it Is
desired to put fine point on it,a churu OF
ash or some odoriess wood Is preferable u
pine, OF which they are usually made in this
cour Try. su1 afsfs
Sixthly, thorough working over with
wooden eiappers, never with the hands-un-
til every particle or the buttermiik 10 express
ed Ia OF more importance than all the rest, for
however fine the butter may be, one drop Of
buttermilk will send its Ialnt through a ton
OF it-tnis is literal, chemical truth. II
should be worked second or even third
time after sailing, as the salt extracts the
buttermllk that the first working could not
reach. The salt should be pure ground-rock
salt, all other kinds being weak and impure
from the, presence OF soda, gIauber and Ep-
som salts, and other ioreign eie,nents. Some
writers recommend the addition OF sugar and
saltpetre, but II these are used the best way
Is to mix them together In any convenient
proportions .aad then-throw them to the
dogs, as the distinctive taste OF these articles
coupteracts the delicate favor which Is pos
sessed by good butter, such as ours is by this
time supposed 10 be. IT 1t Is to be sent
TO marker 1t should not be put into
pine firkins, ash being perhaps the least odor-
Gus wood but stone jars being best oi all
As the keeping OF butter Is the great point,
how would il answer tor the agricultural so
cieties t0 give premiums ior the butter that
came out the sweetest six months aTte- cat
tie show day, the lots offered to remain, OF
course, in the custody OF the society till the
day oil opening, -I