Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1870-04-27
Prom the Country Gentleman.
BITTER Making in Spring.


There is no end to the directions for max
ing butter which the agricultural papers
weekly print, and yet we think that we may
add our mite to the already long list. There
is a general complaint with regard to the fla
vor and color Of great part Of the butter
made during April, but We experience no diff
fculty in making No. l article which would
prove attractive to most palates. We treat
our milk in the Deyonshiro manner. Twen-
ty-four hours after it is strained into the pan,
it is placed on wire toaster over the stove,
and heated to a scalding point, then allowed
to stand twenty-four hours longer. when il is
SKINNED, and we fully realize what it is to
say, cream as thick as a leather apron. -
Indeed we never saw leather as thick as cream
thus treated. Our COW is three and a half
year old Aldcrney--has never had but one
calf, and has been flrrow the past year-will
cave again in June. She gives but two
quarts and pint Of milk a day-two quarts
Of milk arc sct--a quart night and morning.
We churn once fortnight, and make from
three aud three-quartors to four pounds at a
churning, Of most delicious butter. This is
making pound Of butter from seven quarts
Of milk. II is usually supposed that il takes
twelve quarts Of milk to produce pound OF
butter-ond this yield proves the superiority
Of the Adorney breed for butter purposes at
least
OGentimcs the housewife ceases to make
butter because she collects 30 small a quanti-
ty Of cream, and cannot keep it free from a
chcosy smell. This is easily avoided by put
ting one teaspoonful of saltpetre into the
cream jar when the first cream is skinned
then when additions are made, stir up the
whole mass with the skinner or spoon,
taking care not to let it drop and run down
the sides Of the jar. Cream treated in this
way will keep perfectly well for fortnight
at least, and churn as sweotly favored butter
as though it were but a week old
We use carrots as a coloring matter at this
season, knowing that they impart a bright
color to the butter, and do not injure its flavor
in the least For four pounds Of butter CRATE
the outside rind of two good side carrots
boil them in half a pint of milk strain
through a cloth into the cream after it is in
the churn. This brings the cream to the right
temperature for churning, gives the butter
an admirable color, and is far better than the
annatto which the famous Philadelphia but
ter makers use all the year round. The yolks Of
eggs color butter well, but are rather costly.
1t is amusing to practical butter makers to
read what men write concerning butter max
ing They say" butter which comes after
an hour or two of rapid churning, is Of bet
ter quality than when it is made in ten min
Ill 1. 4 g., -. Al
ed " Lords Of Creation" we must differ from
them. The gobules Of cream which contain
the butter only break at such temperature
that produced, the butter is produced
Now if that can be effected in ten minutes as
well as in two hours, why is not the quantity
and quality as good
We know by long experience that it is. All
this season our butter has made its appear.
ance in from five to ten minues after it has
been put into the churn, with one single ex.
ception that time the cream was too sweet
so the churn acted like a whip-churn, and the
cream frothed and boiled like mad creature
We churned an hour, then added one table
spoonful Of powdered alum to four quarts o.
cream. As if by magic the cream fell to it
original quantity, and in four minutes the
welcome splash, splash, announced that thu
butter had come" At sixty degrees Faren
heit, the globules containing the buttermilb
burst, and the butter is formed. A littlt
higher temperature will produce the same eff
feet but then it is too soft to manage advan
tagcously. The night before butter is made
the cream pot is placed upon the reservoir 70
hot water on the stove. In the morning, i
the weather is cold, the pot is placed in par
of boiling water. The heat of the cream il
tested by dipping one finger into the cream
if no sensation of chill is felt the cream il
rightly heated the churn is scaded the
cream poured in while smoking hot; tn,
sealded carroty milk turned in; then in les
than ten minutes the butter is made. Tn,
crank is then reversed--the buttermilk in
degree worked out--the butter bowl scaldet
the paddles also-and the butter is takel
out, worked with paddles and hands, stampe,
into shells, rolls and tiny pats, with the pref
tily ribbed butter paddles so much used a
present, and which produce such pretty effect
that all housekeepers should own them.
butter dish filled with these products, ant
garnishcd with sprigs of parsley, is thin
of beauty" If the mistress of the house vii
superintend the milk and cream herself
great saving will be effected. She bring
brains to the task, and they always max
their mark.