Orleans independent standard. [volume] (Irasburgh, Vt.) 1856-1871, 1869-05-04


wash the butter but little, work out the
buttermilk and salt an ounce of salt to a
pound of butter. After working in the
salt set it away until the next day, then
work it over and pack it in tubs; don'tthink
butter that is washed will keep as well as
that which is not.
l. ID. r. C6llins-I have sometimes tho't
that the reason why good butter makers
disagree in regard to washing butter was
owing to the difference in the water, and
that perhaps butter washed in hard or Ii
my water would not keep as well as that
washed in soft water, and | would inquire
| of Mrs. Glidden if she has ever tried the
experiment to ascertain whether this was
| So
Mrs. GHdden-We have a well of soft
water and one of hard, but / never have
tried to see if there was any difference in
their effect upon butter.
M Root would like to inquire if any
one here has had experience in keeping
butter under brine by any method and if
so if it is advantageous. Mr.. Baily of Ell
more has tub patented for this purpose,
this being the only reason why it is claim
ed to be any better than the common tub.
If butter will keep any better immersed in
brine than otherwise / would like to know
| it and presume others would
g. W. SedUer---There is a difference of
opinion among dairymen and dealers in
regard to this. | think butter will keep
| just as well or better without brine than
with. Butter should be worked dry, or I'M
til the moisture is out, then packed and a
cloth put over the top with salt upon it to
exclude the air. 1t will form but very lit
tie brine, but the cloth and salt will keep
the air from the butter which is the whole
object of brine.
/. Ghdden---Mr. McClary says he don't
want brine on top Of the butter as it fades
the butter and makes it look white on the
outside
| Wa. j. Hastings---The only object in
keeping butter under brine is to keep il
from the air, and cloth with layer of salt
will be sufficient 1t has been said with a
good deal of truth, that a COW was like q
mill ifyou wanted good -four you must put
good wheat into the hopper So if YOU
want good milk and good quantity of il
you must feed well.
" W. Darhng-It is just as necessary t.
have good mill in order to get good fou
as it is to furnish good wheat. | would
, like to inquire if it is not more proftabl,
to keep old COWS rather than young ones o
heifers, and would not dairymen consul
! their interests to procure cows that hay,
come to their best estate rather than mill
: young cows and heifers? With regard t,
q, the profit of an old COW as compared will
: a young one, cost Of keeping being takel
n into account, | am not prepared to say, bu
, | am satisfied that, rs a rule, farmers vii
get the best diaries by raising their owl
heiters selected from their best cows. 1t
usually difficult and always expensive t
! buy the best of cows, though they are til
r ones to buy if man purchases at all.
q. W. Searer-I would like to inquir
. what causes white specks in butter, an
E what the specks are composed of and hO'
to prevent them We have at times bee
y very much troubled with them. 1t is tn
p theory of some that it is dried cream tina
does not come to butter, but doubt it.
= l. d. r. Coiiins-A neighbor told m
=, last winter that she had at one time strain
:, ed her buttermilk which was full Of thOs
white specks, and after warming it ha
II churned it and produced two pounds of but
: ter. This was what was strained out ofth
. buttermilk one churning of 20 or 80 lb
-, Mrs. A Scott sends in the following con
II munication in regard to white specks: I
- prevent white specks in butter l skim
. milk with the cream and have no sue
trouble | used to skim the cream vel
~ close and was troubled with specks in Il
- butter 1t has been two or three years SIM
II | have adopted this method and have ha
, no specks in my butter since.
u Mrs. Eliza Nelson-I usually fill my pal
from half to twO-thirds full let it stand IL
Or til it is ready to skim, which should
y before the milk gets thick to avoid Il
nj white specks. add little salt and st
m the cream every time l skim. In the SUI
100 mer ! churn once in about five days; wa
10 the butter in two waters or more if it com
=, soft, then work out the buttermilk and Sc
~, to suit my taste let it stand until next d
w. and work it over again and pack. roll al
= sift my salt before using. After the tub
-, full spread a cloth over it and put on
, little salt | wash the tub in cold wat
=, and rub salt over the inside, leaving tV
d or three spoonfuls of water in the bottO
.o before packing the butter. Ihave no trou
an lie in keeping butter sweet through the SUI
-. mer made in this way.
= Mrs. l. ID. II. C0llins--I have never h
&c a large dairy to manage, and consequent
have not so extended an experience in ma
~ ing butter as many others, but have 81
u ceeded in making butter that was satisfi
=, tory to the dealers. | consider sever
N things absolutely necessary on the part o
no dairy-man before the dairy -woman's respC
- stability commences. In the first pls
-, good cows must be furnished. 1t is imp
,o+ sible to make good butter from some co,
:, Next, the food must be abundant and
.od good quality; and last but not least,
IL milking must be done in a neat and ii
- manner If either one of these things
~, lacking poor butter will be the result
=. pite the best care and exertions of the d
Sc ry-woman. Another thing that is neces
10 ry is a good place to set the milk wher,
will be free from all odors of whate
/. character. | like to have the temperat
:; of the milk room as near 600 as practical
- but in hot weather cannot always keep
=. milk room as cool as that. | sometiI
- sprinkle the floor of the milk room to
ii duce the temperature. When the temp
A. allure is about right strain my pans alb
:. two-thirds full, when too warm put less
- pan as in very warm weather the anil
- heat will not get out of the milk, and
- sequently the milk will sour before
g. cream has all risen if too much be put
800 pan. In the morning and at night e
e.u day | skim all the milk that is sour, sol
L.