The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1870-05-19
Prize Essay on Making and
Packing Butter.
BY MRS. NJ. A. DEANE, FARINA, FAYETTE
CO., ILL.
FROM the New Hampshire, Republican States
man.

FroA the New Hampshire, Republican States
man.
This essay was written in response t.
liberal offer made by the proprietors OF
the Blanchard churn, and bore off the
prize from eighty.one competitors, 1t is
first published in the StdteSt1oGn
MANAGEMENT OF THE MILK. The adj
vantage gained during the hot season by
the rapid ard complete cooling of milk
as soon as it comes rom the cow, can
hardly be over-estimated, as recent eX-
periments show that the milk thus cooled,
will keep sweet longer and yield cream
more readily and more abundantly /;
and all experience has proved that the
quantity of butter nude depends greatly
upon keeping the milk in such a state as
to secure all the cream. A saving of "a
Dor is effected by this process, as the
milk, when cooled to The required tenn
perature (600), may be set III deeper
vessels, thus diminishing greatly the
number of vessels required, and conse-
quently the labor Of cleansing them.
In large diary,the washing and scald
ing OF the shallow pans, so much in use,
is always tedious and aborious process.
There are many methods, more Or less
simple, for cooling milk Patents have
been granted for various plans,a many
enterprising diarymen are testing ingeni-
Gus devices of their own, with excellent
success If it is not convenient to procure
n cooler the milk may be cooled by set
ting some large pals into trough or
box, partly filled with very cold water,
and pouring the milk into these pals as
fast as it is drawn from the cows, allow,
ing it to stand until of the required tenn
perature, if necessary, renewing the
water
Tho pals used in milking should be
made of tin, never of wood 1t is very
difficult, almost impossible to cleanse
wooden pals so perfectly that they will
not import some degree of acidity to the
milk, though it may be an insensibie
degree. Owing to this fact, some facto-
ries make it an absolute requisition that
only tin pals shall be used by those who
furnish them with milk
TIE Dairy-room Much of the success
of butter-making depends upon the fit
ness of the place or room where the diary
is kept, and upon its condition az to
its cleanliness and freedom from taints
and odors of every description. If Gel
lar is used. it should be a dry one, and
perfectly clean to the remotest corners
having no hidden remnants of decayed
vegetables or fruit or any thing which
gould offend the most delicate olfact0ries
If a room in the dwelling house is used, or
milk-house built separately, which is
perhaps, better it should not be situated
near hog-pen, stable,or any thing Of the
kind, nor should any thing likely to i'm
part its odor to the milk, as smoked ham,
Goldfish, onions,or even potatoes, be allowed
place in the room. Nothing will re-
Ceive faint more easily than milk or
cream, and all bad odors absorbed by the
milk are certain to be concentrated in the
butter, not having the accommodating
disposition to run off with the buttermik
We have known butter 10 be spoiled in
consequence Of standing in the room with
a smoky furnace, and it. is sometimes SEN
Sibly affected by the smoke Of burnt
grease and other unpleasant smells from
the cook room. So if milk room com
municates withs the kitchen, the door
should be kept closed.
Temperature The milk, whether in q
cellar or in a room above ground, should
be kept cool in the sumner, never being
allowed to reach temperature above co.
though it may fall below that without
detriment Milk should be set upon racks
rather than shelves, so that the mir may
circulate freely under it, as we'll as over
and around it. Racks are made in vari-
Gus ways; the most convenient we know
of is constructed as follows: Take 6xe
pine post,of length suited to the height
Of the room, place it upright upon pivot
so that it will revolve, and nail Stats of
half inch stuff to each side of the post, at
such intervals as will give room for pans
or other vessels used Two such Stats,
nailed to opposite sides OF the post, will
support two pans of milk one on each side
of the post. The rotary arrangement ena
bles one to stand in the same place to
skim a whole rack full of milk If pans
are used, the seamless ones are the best
but deeper vessels, either Of tin or earth.
Ell ware,are perhaps preferable, provided
the milk is cooled before being set
Sk5mming The milk should be skim
ed as soon as all the cream has risen, and
before the milk has thickened The ex
act time required for the cream to rise
will, of course, depend upon the temper
allure, but Il little experience will enable
one to tell At the time the cream should
be removed it will have alright healthy
appearance, rich, yellow, uniform color,
and such an adherency of particles as
will enable one, some times, to remove
the entire cream at one dip of the
skinner. Ifallowed to stand too long
without skimming, both the quantity
and quality of the cream will be serious
ly affected. The surface will become
discolortd, blotched and knobby, while
underneath che cream is rapidly yielding
to the corrosive tendency nt the acid in
in the milk. The th;"31tst cream may be
as surely destroyed by standing on the
IL. Il q L