The Middlebury register. [volume] (Middlebury, Vt.) 1850-1882, 1871-02-07

can afford to neglect this simple precau-
ton, whatever his system Of management.
That herd of cows now quarrelsome
aud tumultuous, can be almost completely
revolutionized in this respect, by the use
common brass nubs, at cost, beside the
labor of putting them on, not exceeding
ten cents per animal, and the use Of
which will often save the farmer annually,
ten-fold that sum. BY the adoption of
this simple precaution, much less shed
room will be required, and the comfort
and thrift of the animals greatly i'm
proved
THE PRODUCTION OF CREAM.
Another condition of vital Importance
in the process of butter-making, is the
maintenance of proper and uniform
temperature, throughout the entire proc
ess Of raising the cream, aud churning
and low temperature until it comes TO
the table. When these conditions are
disregarded, success is impossible. He
who depends upon the sultry atmosphere
of midsummer to temper his milk and
cream, must necessarily fail to produce,
either large quantity, or respectable
quality, during large and very import.
ant portion of the season.
Nature has provided us with the means
by which at a comparatively triAing ex.
pense, we can regulate this matter of tenn.
perature. How many springs are gush.
ing from our hil-sides, and running to
waste, whose clear cold waters might ca.
silly be conducted to some neighboripg
dairyroom and pay annually, many times
the cost in return, for the money aud la.
Dor invested in the enterprise. Where
these are wanting, nature provides an ex.
cellent substitute in the crystal treasures
which she annually spreads over our wa.
ters, which we may easily store for this pur.
pose.
1t is by proper attention to this matter
Of temperature in connection with that Of
food, that we can make Just as good but.
ter, and as much of it, from the same
quality and quantity of milk, in the
sultry days of July and August, as at
any other season. And in majority of
cases, this improved quality can be pro.
duced more cheaply than the worthless
article manufactured during those months
by the common process. The extra a.
mount made often much more than pay.
ing the entire cost of the necessary fix.
lures. There are many situations, where
the means for this purpose are so easily
: available, that the diminished cost of
labor required in its manufacture with
the improved facilities, would alone re-
pay their entire cost, and leave the i'm.
provements in both particulars, clear
gain to the producer This control of
the temperature of our milk and cream
cannot easily be ATTAINED while we fol-
low the common practice Of setting our
milk in pans. Nor should l think it de.
srable if VIC could 1t is attended with
much unnecessary labor, necessitates the
exposure Of too large surface to the
) vitiating influence of the air, hastens de.
composition and the production of mould
: upon the cream during the prevalence of
damp, showery atmosphere, and pro.
notes drying, hardening process in the
cream, during the prevalence Of that hot.
:: drying air, which so often prevails during
the heats of summer, resulting in imper-
feet separation of the butter, and both
greatly injuring its quality, while it never
receives any benefit from such unnecsssa.
ry exposure.
The use OF common pans, renders al
absolute control of the temperature i'm
possible, And even partial success in
this direction, can only be secured by
great waste of ice or water, while the
cost of fixtures is much greater.
The mode to which reason and expert
encc point as that by which We can best
accomplish the desired result, is to set the
milk in large pals, land these in vats Of cold
spriug, or ice water as now practiccd in
= some sections of the country, and which
| have used the past season in my own
dairy, with very satisfactory results.
BY this practice We avoid the objec.
tions to the use of pans and secure their
opPosites, viz, more perfect control Of
the temperature with less consumption of
ice or water, less dampness in the air in
consequence of the presence Of the wat
ter, and less exposure to the air. 1t re.
quires less room, the fixtures necessary to
be used in the regulation of the tempera.
ture cost less, and it is attended with q
great saving of labor, while it avoids that
) fearful waste, both in quantity and quail.
ity, which results from the common prac.
tice in the hot season.
CHURNING.
The next step in the process of butter.
; making to which l shall allude, is that of
! ! churning the cream. How simple the
process. How obvious the conditions up.
|, on which its success depends. Yet how
: few, if We may judge from present prac-
!, tice, understand the true theory of churn.
!, ; ing.
The first condition of success, is the
: proper temperature of the cream. Yet
how many still dispense with the use of
:, the thermometer, the ice house, and the
refrigerator, in their practice. Can it
be matter of surprise to any intelligent
: person, that where that fundamental re.
quisite to success, the regulation of the
> temperature, is thus wholly disregarded
: the results should be the production Of
Just such worthless stuff, as we find in the
. markets, during the warm season, and
: those extremes in quality also, which We
there find?
The next condition is, that uniform
motion must be impaired to the entire
l. mass of cream, in order to secure uni
= form, and entire separation of the butter
from the buttermilk. Yet there are
!, thousands of "patent" humbugs called
!. e churns, now in use in this state, whose
!. e inventors seem to have lost sight of this
u practical fact, in their haste to produce 5
), "lightning churn.' One which will
annihilate time, and cause an instantane-