Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1870-12-09
Gbe 4airp.
BUTTER MAKING m THE BLUE GRASS
REGION.

MIR. w. w. Ingram, well known as an ex-
perienced cheese manufacture of this State,
but who for the past two years has been
managing n butter factory mt Winchester,
Kentucky. He gives us much information
concerning Kentucky as n dairy region, and
speaks i'm the highest terms of blue grass for
making n superior quality of dairy product.
The country about Winchester is well wa
tered, and the climate favorable for dairying,
the thermometer ranging lower on an average
in summer in that section than in New York.
The blue grass, he says, not only affords an
abundant flow of milk, but yields milk of
good flavor and of excellent quality. Upon
the blue grass pastures of Kentucky the cows
find an heritage that is peculiarly adapted to
the production of " fancy grades of butter.
At the Winchester factory Il very superior
article is made. 1t is put up in packages on
the Philadelphia plan, the butter balls resting
on shelves and the ends of the butter box be-
ing packed with ice, which insures its trans
port in as perfect condition as when it leaves
the hands of the butter maker.
Mr.. Ingram says there are some nice points
about butter making which should be more
generally known, and which, if practiced by
butter makers, would tend to the improve
ment of this product. Presenting that the
feed of the cows is of the best character, and
that milk is all right and has been kept at
thsproper temperature for getting the cream,
the first thing to be attended to is
straining the Cream
for the churn. The cream should be of uni
form consistency wheni it goes into the churn,
as it is difficult to make a fancy product
when thin, thick and lumpy particles of cream
are placed all together in the churn. The
proper way is to strain the cream into the
churn by passing it through a %strainer, so as
to reduce it to an ever or uniform consisten-
cy. For this purpose a pan, the bottom per-
forated Will holes, is employed, and by thor
oughly mixing the cream and passing it
through this s%trainer, the cream is made all
alike. Then, unless the cream is quite thin,
Water is Added,
in proportion ofone-fourth the bulk of cream.
The temperature is raised or lowered until
the thermometer indicates from 600 to $40.
Then, when the churns are ready to be start
ed, two quarts Of warm water, having a
temperature of 900 TO 1909 but not above
are added for every sixteen gallons
of cream. Now we are ready for
Starting the Churns,
and the dashers should not be made to 90
too fast nor too slow. Mr.. Ingram thinks
there is no churn yet invented Chat he has
SEEM that will do as good work us the old
fashioned barrel dash-churn. He prefers this
style of churn, and in churning, the stroke of
dash should be regulated so as to make fifty
strokes per minute. This is another point of
Importance in making a fancy grade of but
ter. A great many butter makers spoil their
butter in churning, and have no definite idea
how the churning should be done. From
repeated and long continued experiments il
has been demonstrated that the stroke OF
dash should not be oftener than fifty per min
ute, in order to produce the best results. II
is desirable that all the cream
Makes Butter at the Same Time.
If it come %unevenly, or particles of cream
A -. III s