Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1871-12-09
Gbe 1airp.
STATEMENT OF G. Ii. BREWSTER, OF
IRASBURGH, VT, IN REGARD TO
MAKING PREMIUM BUTTER.

Agreeably to the regulations of the Orleans
County Agricultural Society, give the meth
cd of making the butter that presented to the
fair and that drew the three highest premi-
ums. The butter was made the first week
in September, and was the last three tubs
made before the fair, Sept. 18th and Sth
This butter was made according to the
manner practicod all summer and my cows
~ in number, were in the pasture where
they ran all summer, but had fodder corn
every day, us usual at this season. use only
five tin pans. They are three by seven feet
in surface, and six inches deep, Jewett's pa
tent Each pan holds all the milk of one
milking.
The milk is cooled by water running be-
tween the double bottom. When the milk is
first strained into the pan stream of about
a third of IN inch in diameter is allowed to
run from the faucet, and the temperature of
the water is reduced with ice so us to drive
out the animal heat rs soon us possible. At
ter the milk is reduced to about 6Oo the
stream is diminished one-half, and the tenn
perature of the room kept at about zoe. 1t is
allowed to stand until the milk begins to sour,
which is generally in about thirty-six hours.
1t should be ready to skim in that time.
To be ready to skim it must be in such
state that there is perfect separation of
cream from the milk. 1t has such con-
sstency that none runs through the fine
skinner used. If milk is too cold, or skim
med too soon, the lower surface of the cream
is united with the upper surface of the milk
and there is a loss, but Mt about such state
as when the milk is sour and begins to be
thick ut the bottom, then there is n separa-
ton of cream and milk, and the cream can
all be secured.
We do not salt or stir our cream, but churn
three times n week in summer and twice in
the fall. We do not churn the cream the day
it is skinned, but that taken off the two days
previous to the day we churn. 1t is very
important that the temperature of the cream
be us cold us we wish the butter to be when
1t comes. 1t will not answer to churn cream
when it is too warm, and then reduce it by
putting in ice or water just before it comes,
yet churning in n very warm day will raise
the temperature of the cream so it is neces-
sary to put in ice or water just before it
gathers. Have the cream cool enough and
keep the butter cool when it is worked, and
all the time until it is packed for market, if II
good article is desired.
We wash our butter thoroughly after the
butter is removed from the churn. These
washings remove the buttermik. At this |
time the butter is in II large tray and the wa
ter poured on with n dipper, and the tray is
tipped upon its side, so rs fast rs buttermik
or water is liberated it runs off Immediately
and is not worked in again.
During the washing the butter is kneaded
or worked by hand, and it is washed or work
ed until it is not only free from buttermilk
but also free from water, and dry Then it is
sailed. | desire it dry, because if there is
much water in it it will dissolve and carry
away the salt so that we are not sure how
much remains, and we are not sure of hay
ing our butter alike in all our tubs, and all ,
exactly right. We use just one ounce of
Ashton salt to each pound of butter. We
weigh every churning, and the salt that is put
in. After the salt is well worked in, the but
ter is set away until the next morning. Then