Lamoille newsdealer. [volume] (Hyde Park, Vt.) 1860-1877, 1870-11-23

a good deep sweet cellar under my milk
room. with openings from it into the milk
room SO as to secure current of cool air
in warm weather. Cream is better skinned
before milk thickens mu ch, but most of us
wait until it curdles before skimmng, we
should do better about this with watts than
pans.
Not enough care is taken to have very
hot water to wash and scald pans, pals,
and other articles used about milk. Hot
water takes away all impurities, while
warm water only fastens some of them on
the articles. .........
| think all vessels used about the dairy
should be made of tin, as it is more easi-
ly kept sweet and clean, and not so liable
to taste as wooden articles are. think
if we set our milk in watts we shall have
no butter-seeds," so called, which are
nothing but particles of cream that have
hardened SO they could not be broken in
churning. ,. ...
have found that putting in about a
quart of very cold spring or ice water in
warm weater was a great help, and also
made the cream rise much quicker. | do
not churn often enough; | think cream
should be churned as soon as may be after
skimming, -certainl it should be only a
few days old.
The butter should be worked only
enough to get all the buttermilk out and
the salt evenly in, and then packed in
clean, well-scalded tubs. | use about an
ounce of salt to the ID. ... bad. ...a
My opinion is that all slaves for but
ter tubs should be boiled in water or salt
and-water being made, as it is almost i'm
possible to scald a tub so it will not taste
of the wood would prefer oak tubs
with two heads and barrel shaped, if |
could get them; do not know but spruce
of the same style would answer, but thinl.
the tw ,-hcaded tub is the best; intend to
try some if l can get them next season.
Cheese | will not say anything about.
W. w. Deano. | would take great
pains in packing butter by thoroughly
rubbing the inside of the tub with salt
packing the butter in carefully and SOL
idly, and making paste of fine salt and
water and covering the butter at least
half an inch thick on the top with it. l
do not think butter is as good when made
and packed the same day. | would churn,
work and salt it, and then let it stand
day, then work again and pack it. Care
should be taken not to break the grain in
churning, and in working no more should
be done than is necessary or the butter
will be sa.vy.
| have used some sugar and "lso salt
petre in butter, and | think with benefit.
The Scotch are called good butter-makers
and they use both.
H. Stafford. | think butter can be
worked over and packed at once into a
tub and get all the buttelmilk out of it.
used a butter-worker when | made but
ter, and could work from 90 to 30 lbs. in
from three to Ave minutes so you could
not get any butternilk from it. | would
if the butter came hard, have
it ready for the tub in ten minutes from
the churn. The butter-worker was home
made, from "a to 30 inches wide at back,
aud about inches vide at front end, and
3 feet long, and stood inclinci to the small
end.
s. Harris. Butter sometimes comes
so soft in hot weather that it cannot be |
worked at once, but by setting in spring
water till the next day it will be all right
and work over hard and NICE.
II. Stafford. Thirty minutes is enough
with plenty of ice. | do not like FLYERS
churns; think they are apt to break the
grain; think the old fashioned dash is
the best.
w. S. Thorpe. In England we used to
set milk in vats made of sheet lead with |
no wooden ease for water, but only frame
to stand on, and plug in the bottom, and
when the milk was ready they drew it off
and left the cream in the pan instead Of
skimming as we do, the cream was then
taken up with piece Of flexible horn so
as not to scrape off the lead.
l know there is tip-top butter made by
once and twice working, and also by wash
ing and rot washing; which is best do
not know. We wash ours in three waters.
am not afraid of breaking the grain in
the Fyler churn. like it; keep the
rods in and wash till the butterniilk is ali
out--the third water should be nearly or
quite clear. | don't believe much about
the goodness out of it if you only
wash it till the buttermilk is out. Some.
times butter may be worked in three min.
utes, but net when it comes soft.
| do not always skim my milk before it