Orleans independent standard. [volume] (Irasburgh, Vt.) 1856-1871, 1870-09-13


by faint left in it from imperfect clean
ing. The cream should be agitated regu-
larly. If the churning is carried on too
rapidly the butter will be made and I'M
made, and if too slowly the particles of but
ter will not be set free. The best tempera-
ture at which butter is made is 55 degrees. |
The most desirable condition in which |
butter exists is that of waxy consistency.
1t is then easily moulded into any shape.
1t is not always necessary to taste butter to
determine its quality. Its smooth, unc-
tious feel indicates its richness of quality,
its nutty smell indicates good flavor and
its bright glistening cream-colored surface
indicates its state of cleanliness.
When the butter has formed and has
been taken out of the churn, it should be
thoroughly cleansed from buttermilk. The
less the butter is handled the better. Warm
hands however clean are apt to impart a
faint A butter ladle should be used in
all the manipulations. A spring house
should be used whenever convenient
Cream should be churned rather than whole
milk. The quality is of the highest i'm
portance and should never be sacrificed to
quantity. Poor butter does not pay. The
milk should be set at temperature of 60
degrees and never above75. When spring
houses are not convenient, the Jennings
pan can be used, which is pan for receiv-
ing the milk set in larger pan contain
ing water. The cream should be taken
from the milk before old and sour. Great
haste should not be used in churning, and
all machines which churn the cream in a
remarkably short time are not recommend
ed. Butter which has been churned quick
wiH not keep well as there is not COM
plcte separation of the caseine scells. If
the butter was entirely free from caseine,
salt would not be required
The time of churning should be at least
from 80 to 40 minutes. The butter max
ers of Orange County, who make one of
| the best articles in the world, churn from
As to 60 minutes, using the common churn
which is regarded as the best. The Ches-
ter Co., Pa. manufactures make the cele-
brated Philadelphia butter which sells at
81 per pound. In Orange county instead
of shallow pan for setting the milk, they
use deep pan with tunnel shaped skim
mer for taking off the cream. The point
in favor of deep pan is, that the tough sur
face is prevented from forming on the sur
face of the cream, there being less surface
exposed to the air.
Butter is oftentimes spoiled by smoke.
Potatoes, herbs, roots, &c, should not be
placed near milk Soft woods are bad for
frkins. Ash contains an acid which is
deleterious in its effect. White oak is
good. Dampness Of the nature of mould
should be avoided in the milk room, Pans
should not be placed, the one above an
other.
The American system of butter making
rests upon five principles. LIST. That the
milk should be rich, clean and healthy
from pastures free from weeds. ID. Tha
the milk should be set in an untainted at
mosphere, in a well ventilated room, anC
be kept at an even temperature. Sd. Tha
the buttermilk should be washed out O.
otherwise thoroughly expelled, and the
butter washed so as not to iniure the grain
4th. That proper management should b
exercised in churning. 9Th. That Their
should be a thorough incorporation of tn
salt. and that the butter should be packeo
? in tubs, tight, clean and well made.
= The Blanchard churn is liked very well
In butter factories barrel and half churl
is used Into this churn so quarts of cream
j are put and then diluted with cold waite
t in summer and warm in winter. Tn
e quantity used being from 16 to 20 quart
e at each churning. Ice should never b
e used unless the temperature rises above 6
e degrees. Eighteen ounces of salt will b
q sufficient for % pounds of butter unles
: wanted for keeping when a little MOI
e should be added. To prepare the frki
5 for the reception of butter soak it in col
/ water, then in hot water and then agai
Il in cold water. 1t should then be file
d with butter and strong brine poured o.
a Washing the butter removes the caseir
+ and consequently secures butter that vi
o keep. Butter should be stored in a d.
$ cellar free from other articles which mig
sc faint the butter. There is more profit
e butter and skim cheese than in makiI
lie whole cheese.