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

ed himself, by long trial OF both sys-
tems, that the dry room is the best. He
attributes the advantages to Il greater
dlyne-s of the air but as, with free
circulation against the cold stone, the
walls were covered with moisture, he had
gained very little in this respect, even
suppoSlng, which is doubtful, that dry
ness would be gain.
The thermometer on the wall of this
vault was only l degree higher than that
OF the Spring-house, and our impression
was that Il low and uniform temperature
however obtained, is the important con-
Slderatlon. In the dairy that we were
now visiting there were no shelves, and
no provSl III was made for the circulation
OF ar around the pans, as is considered
important in the diaries Of our region.
In the vault, us in the spring-house, the
pans, which are equally deep and have
even a greater depth of milk, (over inch
e>,) were placed directly upon the floor.
In this dairy the milk was allowed to
stand 30 hours before skimming. The
butter Is worked and saltcd the same
way, and Is equally good in its texture,
and ot very fine flavor. The color, how
ever, 1t being thought desirable to bring
1t up TO jersey standard, was secured by
the use OF annotto, which is used winter
and summer, 10 secure uniformity of col
or. y solution of the annotto is made
by boiling il IN water, and the extract is
mixed with the cream in the cIlurn.
We Went up to another farm in the
vicinity OF West Chester, which bears an
equally high reputation Tor its butter,
and where the >prImg-houscs have been
abandoned. and the cream is kept, a.
previously described, in dry vault. In
the manufacture OF the butter the same
processes obtain, and the same
good result Is secured. In all the instan-
ces described. Il very high price, much
above that OF the common market, is OBJ
tanned.
The hrNt morning We drove about 10
mics. through a magnificent farming
country, to Il farm which, more than any
other, l. celebrated in the Philadelphia
market Tor the excellence of its butter
In fact, II /, rather butter factory than
i farm. Cows are bought when in full
milk. forced by Il liberal use of purchased
food To the highest Weld OF which they
arr capable. and are sold rs soon lis their
mill. tails. The farmer himself is li>
OWL dairy maid. and attends in person TO
every detail OF his dairy. He also make,
u-c + the >pring-hou>e. and believes tlat
II l. necessary. His butter Is worked on
Il j;.Ilr. with Il large, two-handlcd pad
die, and when wiped and properly salted
i, l. thrown in large Jumps into n cloth.
winch l!"> in Il vat of cold >prn" water
tIcc water would do ;l> wcll.) lie claims
that the hardening i, more rapid and
more complete " hrn the water surrounds
ih$& ihh$& !!iPWil-In' Whitn" they icy are placed lie
u~.s aunutlc. winter aud summer, and
givc- = very high, though somewhat un-
natural color TO the butter. He obtains
the very highest prices in the Philadel-
phiA market, and he supplies some of his
customers by express at their summer
residence ut the seaside. His price dur
IN the whole of last winter, 10y contract
for the season. WAS : :, H.. and it is now
toe. when GOOD butter i selling for SOC
in the Pniladclphin markets.
C,tty UHi>. From this farm we re-
turned TO Philadelphia and went to Chcl-
ten Hills, vn the North ia. railroad, to
visit the Jersey cows imported by Charles
l.. Sharplr-~. They were selected by
NJ. Nharp!r-s in lSG5, on the island of
jersey, and have only now been admit
ted. in consequence cf the danger that
had previously existed, of introducing
the rindrrpest. They are an exceeding
" fine lot of cows, : in number one OF
them, 'IDuchcs~," i. by far, the finest
animal that any of Us had seen. She Is
now giving. hy actual measurement, 81
quarts of milk Il day which yields daily
more than quarts of the richest cream,
and she j. H. fine and delicate as Il thor
oughhrcd horse. After Il long eXamina-
ton OF her, our party broke up, being
fully confirmed in our opinion that for
the batter dairy the Jersey Is, pr erect
! Lytrr. the COW of all 10 select, and salts
| lied that we had learned some things
about buttcr-making that We're worth the
/ trouble of learning.