Orleans independent standard. [volume] (Irasburgh, Vt.) 1856-1871, 1870-03-01
House, Farm and Garden.
L. ID. r.. COLLINS. Editor.
Albany Farmers Club.

the subject was one of vital importance to
farmers of this state, from the fact that !
dairymen of other states were making but
ter that commanded higher price than
that produced in Vermont. He believed
that the green hillside and the fertile val
lies of the state were adapted to the pro-
duction of the rich, sweet grasses, such as
are necessary to cause good flow of milk
that the climate was as good and favorable
for the raising of cream as could anywhere
be found, and that the breed of COWS was
good for dairy purposes. He thought that
the reason why Vermont butter, or the but
ter made in this section of Vermont, would
not bring as good a price as that made in
New York, and some parts of New Jersey
was, that it was not manufactured equally
well rather than any difference in COWS or
climate. He considered it worthy the at
tention and study of all todiscover the best
way to make this article of consumption so
as to be most profitable to the producer,
and the most acceptable to the consumer.
He then brought forward specimen of
butter made from one COW, worked free of
buttermilk without washing, and sailed
with three-fourths of an ounce of salt to a
pound of butter
The members of the club came forward
and tried the butter, and were requested to
criticize it. During their remarks J. G.
Dow remarked that there was a great diff
ference in cows for dairy purposes; that
his practice had always been, when desir-
ing to obtain good milch COWS, to examine
their spine by passing his hand along over
it. Ifhe found the joints open both length
ways and widthways for some distance, he
considered her good COW. Said that if
the joints were we'll opened lengthwise the
cows milk would be rich; the more open
joints there were the better the COW would
be. He thought that farmers and dealers
could not be too careful in regard to the
place where their butter was stored. 1t
should be cool, well ventilated place
| free from substances that emit odors, as
butter would soon be affected by those
odors, and they would be so thoroughly
incorporated into it as to spoil it entirely
Related an incident in his experience-ir
the room where he kept his butter he lief
a few lemons-perhaps Il peck or half :
bushel-only one night, but it affected tn,
butter so that il tasted of lemon on the tOl
of each tub Said that butter, as soon a
possible after churning, should be packet
in tubs as near air tight as could be obtain
ed, and the tubs should be opened onl,
when absolutely necessary, as the butte
lost part of its good flavor every time ex
posed to the air.
J. Paine thought that milk rooms shout
be separate from the kitchen, barns, or an
out houses. The milk should not be allow
ed to stand too long. The cream shout
be kept in a cool place, and when churne
not be at too high temperature, as tn
butter would come soft, and would not /
of as good color as it otherwise would hay
been. When packed. there should be spaC
enough left for a good layer of salt on IL
top. Said that they used an ounce of sa
to pound of butter.
Wells Hyde agreed with Mr. Paine as
the situation of milk rooms. Made it
practice to skim milk before it BEGAN
very much soured-always before it W
thick. Did not believe in washing butte
= as the water removed the honey whit
could never be replaced. He never wor
ed his butter by hand always took it fro
the churn with paddle; worked it wi
butter workers, and put it down wi
; FOUNDER The pans he used for settil
I milk were only about twO-thirds as hi!
as the common ten quart pans; put abo
. two quarts in a pan churned once in thr
days, and never put carrots in to color
. Did not consider it beneficial to use ice
. the cream.
Mr.. Charles Wheeler did not agree wi
Mr. Hyde in regard to the size of the pan
thought that in large dairy it would
quire not only large milk room and
. large number of pans, but also the servi'
- of several large dairy maids. He thong
= the extra expense would not be made
, by the quantity of butter over that ma
by using the common pans. Did not
lieve that there was any established II
that could be relied on for the skimmi
of milk. 1t depended on the good JUG
ment of the person in charge to dec
when the milk was in proper state for
II moving the cream. Considered cream,
is its perfect state, as very delicate substan
one that was very easily spoiled.
ut Mr.. Reynolds said that to have thin
en- arranged for the manufacture of butter
Sc suit him, he should want, in the first pls
m good cows and pastures, fast mixers, "
should milk at five o'clock, morning {
nd night Second, he would have large a
b. milk house, built over cellar, with fir
ey spring water running through watts
IT. inches deep, in which he would set
lot pans till the cream had all risen.
VS., would have butter worked without wa
as ing, and not sailed too much. Third,
h, should want fifty cents a pound for
ng butter.
is Mr.. Sanders would not use ice in
De- cream when churnng; thought it m
)se the butter white. Would churn the ere
d. in short time-from five to ten miutes
*. considered long enough to churn bel
nd the butter and milk separated.
,ut Mr.. Paine did not think the butter on
ut to come as soon as Mr.. Sanders mention
i'd considered half an hour soon enough Il
ip, that by bringing the butter too soon
ur- would not get as much, and that not
Jed good color.
No Wells Hyde agreed with Mr.. Pain
Tag regard to churning. Gave as reason
in he set his milk so shallow in pans,
to the more surface there was to the air
did better the color of the cream would
you thought that the air colored the cream
md Mr.. Dow thought that the difierenc
ow the color of cream was owing more to
ser feed.
diff Alden Darling thought, in regard to
lint ting milk in pals or in very deep par
you small diameter, that there would be
advantage, viz: in taking off the or
you would not be liable to get as n
this milk. Thought the milk house ough
am be placed over cellar from five to- 81
ure feet deep; should white-wash his n
ord, room every spring. In regard to Oh
s. ing fast, said that he had made four
ting dred and thirty pounds of butter from
lille COWS coming in April LIST, Jan. lst and
4 Il IL !