Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1870-12-21
Butter Making in the Blue Grass
Region.

At the recent New York State Fair we met
Mr.. w w Ingram, well known az an ex-
perienccd cheese manufacturer of this State.
but who for the past two years has been
managing a butter factory at Winchester,
Kentucky. lie gives VI much information
concerning Kentucky rs a dairy region, and
speakr in the highest terms Of blue grass for
making 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 herbrge that is peculiarly adapted TO
the production of - fancy grades = of but
ter At tile Winchester factory a very su-
perior article Is made. 1t is put up in pack
ages on the Philadelphia plan, the butter
balls resting on shelves and the ends Of the
butter box being packed with ice, which in
sure5 It's transport in perfect condition a.
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. Presuming that the
feed of the cows is of the best character, and
that milk is all right and has been kept at
the proper temperature for getting the cream
the first thing TO be attended to Is straining
the cream for the churn. The cream should
be Of uniform consistency when it goes into
the churn, as it is difficult TO make fancy
product when thin, thick and lumpy parti-
clos of cream are placed all together in the
churn. he proper way is to strain the
cream into the churn by passing it through
Etrai So 10 10
uniform consistency. For this purpose a
pan, the bottom perforated with holes, is
employed, and by thoroughly mixing the
cream and passing it through this staainer
the cream is made entirely alike. Them
unless the cream is quite thin, water is
added in proportion of one fourth the bulk
of cream. The temperature is raised or
lowered until the thermometer indicates
from Coz to co.. Then, when the churns
are ready to be started, two quarts of warm
water, having a temperature Of 909 to 1908
but not above l00--are added for every
sixteen gallons of cream. Now are ready
for starting the churns, and the dashers
should not be made to go too fast nor too
slow. Mr.. Ingram thinks there is no churn
yet invented (that he has SEEM that will do
as good work as the old fashioned barrel
He prefers this style of churD,
aud 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 fancy grade of butter 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 it has been
that the stroke Of dash should |
not be oftener than fifty per minute, in order
to produce the best results. 1t is desirable |
that all the cream makes butter Mt the same |
time. 1t it comes unevenly, or particles OF
cream get mixed up with the butter when 1T
is ready to work, the butter will be injured
and will not keep. After the butter begins
70 come add cold water freely, rinsng down
The sides of the churn. Then when the
;hurning is finished, take out the butter
rom the churn and merely rinse off the but
-ermilk with cold water, using the ladle, and
rot allowing the hands to come in contact
with the butter, even though they be " clean
Is clean can be-" OF course it is understood
hat no one with dirty hands should have
Inything to do in the manufacture of butter.
We do not want dirty hand or dirty f OF
within ten rods of our " golden bale - of
utter. Now the rinsing having been at
ended to, the butter may be sailed at the
ate OF an ounce of salt to the pound of but
er. and be particular that your salt is pure.
The factory filed salt, when obtained of the
syracuse Salt Co, or theis accredited agents,
: as good as the best. Work the salt in !
thoroughly and evenly, and do the working
i your butter at this time. Then set aside
n cool place, and let it stand twenty-four
ours, when it may be taken up, merely :
working out IS the loose Brine and il is ;
eady to pack.
At the Winchester factory the milk is set !
q the pals surrounded by cold spring water T