National opinion. [volume] (Bradford, Vt.) 1865-1874, 1869-08-13
IIo,c JCe Make Baffer.

AYRSHIRE. Durham, and Devon ~
blood. Feeding in fair New Eng c
land pastures. we shall average for W
the next four months about twelve II
pals of milk day. c
We generally get them out of the "
ward in the morning a little before II
six. and into the yard at night lit "
tie before seven. In the morning,
the utmost care is taken TO clean
the bag, before milking. from all
filth and dust that might mingle =
with the milk while in the act OF
drawing il. This is mostly done
with the bare hand, but sometimes
with wet cloth, anG is OF the first
importance, Any mixture OF I'M
purlties with the milk taints the
cream, and takes from the sweet
ness of the butter.
Besides having the milk perfectly
pure, we propose to milk the cows
perfectly clean. The last quart is
worth double the first for butter;
besides, nothing has such a tendon
CIV to lesson the flow of the tactical |
fluid as leaving a portion of 1t III |
the cows udder. We propose, still
as possible. A man or woman who
can milk COW i'll three minutes VIII
get an eighth more in quantity ana
i'll value than one who struggles
through double that time. There is
a sort of relaxation OF the cows
nerves that quick, strong mixer
always impcls, which gives sort OF
abandon. and, of course, complete
ness to the flow.
Our milk.room is about twenty
feet long by eight wide, with win
dows opening towards the west, and
our milk rack, with its five tiers, to-
gether with a few shelves, will hold
something near one hundred and
fifty pans. At one end of the room
is table whereon pans sufficient
to hold pailful of milk can be pla-
ced. and into which the milk is
strained through sixty copper
wire-cloth placed in the spout of a
tin pail exclusively used for this
purpose. Our pans are about tour
inches deep, Of common tin, with
wired edge although much bet
ter and Il more desirable article is
heavy block zine. which we are sub
stitutiDg for the old tin as fast as
new ones are required.
The milk is set in these pans
about two inches deep. 1t never
should be deeper; and if you hat
the pans and the space, one inch |
better than two. 1t does not max
as much difference in the cool day
of early summer and autumn, wher
the milk will keep fresh and sWee
for some time, but when the he
days come, and the milk will sot
in a dozen hours, the thinner it
set, the better.
Our milk is always skinned ;
soon as it begins to sour, or INN
diately after it has come to n sol
curd. Between these two point
the trouble or tdhiHS OH tnt cIea
is very much greater than 1t IS
either, besides the particles OF sc
curds that inevitably mix with Il
cream diminish its value; AS So'
GO ft is taken OIL 1t Is churned,
what is skinned at, say, five o'clo'
in the afternoon added to that taxi
off the succeeding morning max
the churning that is placed i'll t
chuIn as soon as possible after brea
fast, if not before, and immediate
converted into butter. 1t tax
longer to churn sweet cream tn
sour, but the product of the procc
if not greater, is better
When the butter comes, the bl
termilk is drained out. and then I
mass is thoroughly washed i'll t
or three waters before it is tai
from the churn. 1t is then pla'
in large wooden bowl preparat'
to being worked with the pad
and sailed. BY tins time most
the buttermilk is out, and it requl
only such manipulation as Is ne
full to evenly distribute the salt
1t is then set in cool place till
next morning, when with the pi
dies again it is made into balls
moulded and stamped in one
two pound wooden mould prep;
tory to being sent to the market
But the most important thing
yet to be tolG-the pals and the 2
must be kept perfectly s'ceet, and
is the way it is done: Flst, all
washed in cold water till they
perfectly freed from all particle
milk; then in hot soap suds; t
scaldcd in boiling water, and tin
placed in the sun for several ho
Ii the sun does not shine, expos
to the outside air has always II 4
flying influence.
1t greatly facilitates the op
ton of scalding the pans to ha
large topped kettle full OF bon
water, into which each may he
ped as soon as it is washed III
soap.suds, and, without being WI
may be Immediately carried OF
doors.
The butter needs to he compl'
freed from buttermilk and VI
The sooner this is done, the bet
but after it is done, any fur
handling, either with the han'
paddles, is an injury.
When the butter is made. 1t
be kept in clean sweet place
sold. If il is put in boxes on q
larbottom, the cellar should b
nocent Of the smell Of rotten |