Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1871-11-10

Fine butter is made in various ways and i
would be a public benefit If a uniform rule
could be discovered and followed hv all IN
the manufacture of butter However, this
would n0t render all butter Of the same quail
ity. So long as the quality of milk is 50 dh-
farent. Breeds Of clws-diiecnt crasses-
and other foed-wili always continue the
difference in milk. Hence We may always
expect TO find upon the market the different
grades of butter usually quoted. The three
following modes Of caring for milk are pm
cipally followed in this STATE.
J. The milk is strained into pans and
set On racks or shelves in the milk-r10m.
> The milk is strained and set in pals,
in which a small quantity Of sour butter
milk, is put, to hasten the sourng of the
milk. When this Is sufficiently effected, the
milk Is churned.
3 In the creameries and many Of the
large dairias. the milk is strained into pals.
about eight inches on the bottom and not
far from twenty inches high ThesC pals
are then set into watts differently constructed,
into which flows a stream Of cold water,
which is allowed to rise nearly to the top Of
the pail and then flows out of the vat, so
that there is a constant ti0w Of cold water
around the pals. Twenty-four to forty
eight hours Is a sufficient time Tor the cream
to rise. 1t is then dipped of, the cream al
lowed to stand until slightly sour, and
ehurned. The same process Is substantially
followed by those who use the large square
pan and adopt the cooler system.
Good butter may be made by either Of the
above modes Of handling the milk. But in
either case great cleanliness and care are TO
be observed. Where the pan system is IN
vogue, the milk-rO1m should be so construct
cd as to admit free ventilation. regulation Of
temperature and light. Direct sunlight
should never fall.upon the milk;neithers
a brisk current Of air pass over il. Both
rapidly dry the cream upon the surface into
a tough skinny substance which cannot be
converted into good butter. The cream
should be taken of the milk. so soon as the
milk is changed OF slightly sour. 1t should
never be suffered to remain until spots of
mold appear on its surface, and whey rises
at the side Of the pan. Great care should be
taken to prevent any bad air reaching the
milk-r00m, as both milk and cream rapidly
absorb dad air. and where Il prevails.
good butter cannot be made. The Old-fash-
toned dash-churn in some size Is best.
Cunning should be done slowly. not over
forty to sixty strokes per minute. and tie
milk or cream should be brought to tenn
perature varying but a little from 90 of
Fahrenheit. Cunning should be thorough
ly done The butter should not be removed
from the chum until it is completely gather
ed. Ii should be worked into a solid mass
in the churn by the use Of the dash. 50 that
when taken out there VIII remain but
small quantity Of butter-milk to be worked
out. \ large majority Of dairymcu wash
their butter. and it Is the best practice If You
have soft water Butter should be worked
by pressure, whether it be done with the hand
ladle or any kind of butter worker The
washing and working should be continued
until all the butter-milk is removed The
butter should've be sailed. For every TWEEN
" pounds Of butter. use one pound Of sitted.
fine dairy salt. Work it carefully and even
ly into the butter. and pack immediately
The practice Of sailing butter and letting
it stand twelve to twenty-four h0urs-and
then working over and packing i not only
unnecessary, but damaging to the quality Of
the article. What is once well and properly
done is better than twice i'll done. applies n
this case. The second working renders the
butter 'salvy.' 1t breaks down the grain of
the butter-and fits it for grease. Those who
have uracticed the above mode OF working
and sailing their butter viii not 90 back to
the old mode. They'sayi it is the only way
they can put down their dairy and feel sure
it will come out all right at the end of the
season Cor. Cienang0 a. y RsPuJE-
can