Orleans independent standard. [volume] (Irasburgh, Vt.) 1856-1871, 1870-07-26
DairyinQ.

If farmers are ever impatient with
the continuous labor of dalrying, such
feelings will arise in summer, when
all other work is pressing; when the
cows stray into the woodland and
forget the time of milking, when warm
days and nights cause the milk to sour
before the cream has time to rise.
The cream must be churned speedily or
it will spoil. The butter has a tendency
to come soft and requires much skillful
working to make it merchantable and
when packed in the tub it requires a
good cellar to preserve it. Yet every
body is interested in dairying, and in
their old business there are some i'm
prOvements and some methods of man.
agement that seem to be quite satisfac-
tory. All farmers are DESTROYS to know
the best.
Ii. c. Waller of Irasburgh, milks I
COWS and has only four pans; each pan
has the capacity to hold the milk of 80
cows; the pans are shaped like those
used to boil sap in the sugar places
They are made of tin and have a doub-
lie bottom with half an inch space be-
tween, through which cold water runs
This reduces the heat of the new milk
rapidly, keeps it cool until it is SO hours
old when it is skinned, and through a
tin tube runs and leaves the pan empty
to be easily and quickly washed and
scalded. The hot, sultry days of mid
summer need not interfere with making
prime butter.
After the cream is gathered Mr.
Waller uses horse power to churn !;
but for hand chun Tam inclined to
favor that used by Mr.. Henry Stevens,
who milks % cows. 1t is ust a box
suspended in a frame so as to revolve
and by its motion agitates the cream
and brings the butter; no dasher or
floats to pass through the cream, so if it
Is cold and thick or warm and thin it
makes but little difference in the labor
of churning. The butter can be wash
ed and the chuIn cleansed as rapidly as
with the patent churns.
For working butter VIM. /. Locke,
Jr., who milks 10 cows, has the best ap-
paratus | have ever seen: A table of
beautiful birdseye-maple, four feet long
by two wide, smooth top excepting the
groove near the edge that conveys away
the butter-milk or brine from the but
ter as it is worked by a futed conical
roller that is about six inches through
at the larger end, and at the small end
is an iron that is held loosely in an iron
eye as it reyolves. A couple OF draw
ers pull from the front side the table,
and contain the cloths, paddles, &c, THAT
are used in the working.
q. b. Brewster milks % COWS. His
method of making has been made pub
lie as he makes premium butter. But
his method Of preparing the tubs is by
burning some birthstone in a saucer in
the tub. a live coal starts the birthstone
burning, and the cover tightly closes
the tub an hour or more. Then wash
out with hot water and rinse with cold
water and rub the inside Of the tub
with salt and it is ready for the butter.
The argument Is that the wood tub
soaked full OF water becomes tainted
and will impart a bad flavor to its con-
tents, as we see eXemplifed in water
pals in which water stands. In a dry
tub moisture goes from the butter to
the tub. In soaked tub the tainted
moisture goes from the tub to the but
ter. The pans, churn, butter worker
and method Of preparing tubs might be
combined in one dairy and make the
work lighter than it now is.-Z Z. H.
IN Newport Express.