Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1871-12-02
Gbe 4airp.
CHENANGO COUNTY BUTTER.

lcnce of its butter. local paper gives the
the cream, as well as some suggestions in
relation to butter making.
Fine butter is made in various ways, and
it would be public benefit if u uniform rule
could be discovered and followed by all in
the manufacture of butter. However, this
would not render all butter of the same quail
ity, so long as the quality of milk is so differ
ent. Breeds of cows-diflerent grasses-and
other feed, will continue to make II 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 principally fol-
lowed in this state.
l. The milk is strained into pans and set
on racks or shelves in the milk room.
2. The milk is strained and set in pals in
which small quantity of sour buttermilk is
put, to hasten the souring of the milk. When
this is sufficiently effected, the milk is churn-
ed.
3. In the creameres and many of the large
diaries, the milk is strained into'pais about
eight inches on the bottom and not far from
twenty inches high. These pals are then
set into watts differently constructed, into
which flows 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
IA constant flow of cold water around the
pals. Twenty-four to forty-eight hours is II
sufficient time for the cream to rise. 1t is
then dipped off. the cream allowed to stand
until slightly sour, and churned. 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. When the pan system is in
vogue, the milk room should be so construct
ed us to admit of free ventilation, regulation
of temperature and light. Direct sunlight
shouldInever fall upon the milk ;neithershould
n brisk current of air pass over it. Both
rapidly dry the cream upon the surface, and
convert the surface into tough, skinny sub
stance which cannot be converted into good
butter. The cream should be taken off the
milk us soon us the milk is changed or
slightly sour. 1t should never be suffered to
remain until spots of mould appear on its
surface, and whey rises at the side of the pan.
Great care should be taken to prevent any
bad air to reach the milk room, us both milk
and cream rapidly absorb bad air." and
where it prevails, good butter can not be
made The old fashioned dash churn in some
size is the best. Churning should be done
slowly, not over forty or sixty strokes per
minute; and milk or cream should be
brought to temperature varying but little
from 60 degrees of Fahrenheit. Churning
should be thoroughly done. The butter
should not be removed from the churn until
it is completely gathered" 1t should be
worked into II solid mass in the churn by the
use of the dash; so that when taken out
there will remain but small quantity of
buttermilk to be worked out A large ma
jority of dairymen wash their butter, and it
is the best practice if you have soft water.
Butter should be worked by pressure, wheth-
er it be done with the hand ladle or any kind
of butter worker. The washing and working