Wyandot County Republican. [volume] (Upper Sandusky, Ohio) 1869-1903, 1870-12-08
How to Make Good Butter.

Some weeks ago, Mr.. j. b. Lyman
read before the New York Farmers
Club a paper on the above subject,
from which we extract the follow
ing: ---s---n-t7
"There are on this tray two spec
linens of butter. / bought them on
Saturday last, at the Farmers Mar
ket in Philadelphia. For this, SO
nicely put up in fragrant golden
balls, daintily wrapped, and ele-
gantly stamped, / paid ninety cents.
1t was the last of tub of sixty
pounds, the rest of which had sold
at S1,00. The small piece is COM
mon firkin butter, selling by the
small quantity in the same market
at so cents. How does this market
man-whose name you see so taste
fully written on his wrapper-how
does Isaac A. Calvert, of stall 555,
contrive to get such pricea
"By attention to three points: /.
The food of his cows. 2. Temper
aiure. 3. Neatness and dainty re-
finement at every step from the mo-
ment when the milk flows from the
udder till the dollar in currency is
paid for the pound of butter.
81. Food of CoUs.-''I have
found he says, sthat I make my
best butter when / feed ON clover or
early-mown hay. / cut fine, mois-
ten, and mix in both corn meal and
wheat shorts. Indian meal / regard
as important in every butter dairy.
Next to meal / regard shorts, and
prefer to mix them. / feed often
and not much at a time, ] do not
use roots, unless it be carrots. Ny
pastures and meadows are quite
free of weeds. / can not make this
grade of butter from foul pasture or
a low grade of hay The sweet
scented vernal grass, for which our
pastures west of Philadelphia have
some fame, 1 do not regard as i'm
portant. I would just as soon feed
my cows cut corn and let them
range on clover. When my cow
are changed from green grass or
fescue to clover, perceive no fall
ing off in the grain or the favor.
50. Temperoture.-'This ! regard
as a matter of prime Importance in
making butter that commands .
high price. Summer and winter, 1
do not want my milk room to vary
much from So deg. In summer I
secure the requisite GOODNESS by
spring water of the temperature Of
50 deg. flowing over stone or
gravel floor in the milk house. Yet
1t is accomplished without water in
a shaded cellar ten feet deep. As
good butter can be made without
water as with, but the milk and
cream should be kept all the while
q little below 60 deg.
"We skim very clean, stir the
cream pot when a skimming is
poured in, AMI churn but once o
week, summer and winter. just
before the butter gathers, we throw
into the churn q bucket of cold wa
ter. This hardens the butter in
small PARTICLES and makes firm
grain. In the hot months practice
is unvarying. In working we get
out all the butterm:lk, but do not
apply the hlnd. A better way is to
absorb the drops with a linen cloth
wrung from cold water. The first
working takes out all the milk, at
the second we handle delicstely
with fingers as cool as may be. The
salt is less than an ounce to pound,
but generally not much less. The
balls all weigh one pound and re-
ceive uniform stamp. On packing
for market, each ball is wrapped in
clean linen cloth, with the name
and stall of the market-man written
upon it. Orr tubs are made of &C.
dar plank one and one half or two
inches thick, and lined with tin. On
the inner face are little projections,
ON which the shelves rest. The
balls are not bruised or pressed at
all, and pass into the hands of the
consumer as firm. as perfect in out
line, and as spotless as when they
left the spring house. We find uni
formity to be prime virtue In the
butter maker. We produce the
same article whether the cows stand
knee deep in clover blooms or sun
themselves on the lea of the barn in
February. There is small ice
chamber at the ends of the obloug
Tub which we use in summer, so that
lin dog days the heat within the tub
does not get higher than so deg.
IS. Neatness.-'I need not add
that we observe a scrupulour, reli-
gious neatness in every act and in
every utensil Of the dairy. Milk
which upon leaving the udder flies
through an atmosphere loaded With
stable fumes win never make butter
for which we can get dollar. No
milk sours upon the floor of the
milk room none is permitted to de-
compose in the milk pan. The
j churn Is secured and scalded till nc
smell can be detected but the smell
of white cedar. Our customers take
the napkins with the pound prints
wash and iron them, and return
when they come to the stands OF
butter days; these are generally
wednesdays and Saturdays. With
|. these prices we have no difficulty il
making a cow pay for herself twic,
a Gear. If she cUst $50, 90. ve sci
sI2d worth of butter from her in /,
twelvemonth "
, The editor of the Concord (N.H
, Patriot thus speaks of a politics
opponent, citizen of that Stats
whose name, not long since, VA
familiar in political circles. ant
whose early efforts in behalf Of free
dom and equality were energeti