Rutland weekly herald. [volume] (Rutland, Vt.) 1859-1877, 1871-01-12

hAhING.-Il. w uedtOU WTltbS
to the american Farm Journal as follows:
The art Of manufacturing good butter is
getting to be Of much importance that no
farmer keeping a dairy can afford to be
without the knowledge necessary for the
making and preparing for market, butter
Of the best quality.
There are sections of country, no doubt,
that are superior to others for the business,
but even in districts best adapted, large
quantities Of inferior butter are made,
simply because the manufacturer either
does not possess the knowledge necessary,
or has nor the proper cleanliness and care
Certain conditions are absolutely required
which if not possessed, no one can make a
good favored article which will keep for
any length of time.
l. Good pasture, free from weeds and
foul heritage, is important.
2. Good, pure, cold water free from
lime and other mineral substances, both
for the drink of the cows and in the pro-
cess of manufacture, is Indispensable.
3. Evety utensil used in the dairy
room should be scrupulously clean and
sweet.
4. No stagnant water, plgstles or any
thing that will render the air impure,
should be allowed in the vicinity of the
setting milk. The foul odors of such things
would be absorbed by the cream. A milk
room, say for twenty cows, should be
about sixteen feet square over an excav-
alton in the ground two or three feet deep,
and walled up in neat and substantial
manner, and with floor of flag stone In
one corner of the room should be a well
with a windlass for cooling cream in hot
weather.
S. The room should be ventilated with
an open window at each end of the milk
racks, protected from the flies and dust by
a strainer cloth or wind screen. In cool
weather in fall and spring the temperature
should be about 70 deg. by artificial heat
with open ventilators The skimming Of
the milk is an important consideration.
In a dry atmosphere of 70 deg it should
be skinned in about thirty-six hours, but
in no case should it be allowed to stand
until the whey forms under the cream.
Each addition of cream should be well
stirred into the previous skimming, and
churned as soon as practicable.
The old style dash churn is preferred,
if it can be worked by some other power
than by hand. Butter that is to be kept
any length of time should be thoroughly
washed in pure cold water, and to do this
most effectually the butter should be taken
out of the churn with the ladle, the milk
turned off and two or three pals of water
put into the churn, the butter put back
and churred with the dasher, water turn
ed off and fresh water put in and churned
again. By so doing the grain OF the but
ter is not impaired by overworking.
Use one ounce of salt to the pound,
adding tablespoonful Of saltpetre to
twenty pounds of butter. After sailing it
should be gashed deeply in the bowl, to
get as much surface to the air as possible,
and then set away in cool place for
twenty four hours, and worked again and
packed in frkins prepared as follows
They should be filled with boiling water.
with pound or two of salt and covered
closely and let stand till cold, then turn
off and fill with cold water, change the
water every day for three or four days,
then dry the tirkin well inside before
packing. Immediately before packing
rinse with hot water and turn off quickly
and throw in salt and roll the frkin over,
and the salt that adheres to the inside
should be carefully left. When packed
put on clean white cloth nicely fitted,
and cover with about quarter of an inch
of salt, and then head up tight. Butter
treated in this way will keep sweet any
reasonable length of time.