Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1872-03-06

nearly so, would answer in the affirmative
Neverth eless, there are large quantities oil
poor butter in the market fit only for bakers
use which can, as general thing, be bought
| for about the price of good lard. This
should not be 50 and the question arises
where is it all made? and is it's quality
owing to the process of manufacture? While
! have no doubt that much of il has become
poor by exposures and conditions beyond the
control Of the makers; yet, fear much OF
! the fault lies with the manufacturer. ! have
no doubt that the loss to the farmers { YER
mont by poor butter the past year would
amount to more than 100000. Had all
the butter made in the State the past year
been sold two cents per pound in advance of
prices at which it was sold, it would have
amounted to over $500 600, sum almost
sufficient to have paid the entire State tax.
Now, the State ought not thus to lose so
much OF Its productive industry,-and GER
tainly the farmers cannot afford it. This
state Of things ought not to exist. The
remedy is with farmers all that is necessary
is to make the products of our dairy of that
quality tn It shall command the highest price
in the market In order to make this mat
ter Of butter-making a success, we must be
in earnest about 1t; whether we make much
or little, 1t 1t be good let US begin with
neatness at the barn, having our stable,
yards, and in fact, everything connected
with our dairy, perfect pattern of clean
illness In milking see that all is neat and
clean No dairy woman, however neat, can
make good butter from milk that is lmpreg
mated with the smell Of the stable S)me
men are careless in in this matter, and find
fault with the dairy woman If the butter is
not as IL shOnld be while, perhaps it Is their
own fault in matter of Gle tnliness.
All pans and pals used in the dairy should
be made Of tin and kept perfectly sweet and
clean by thorough washing, scalding, and
drying in the when possible.
There are different theories and practices
among dairy men as to the depth which
milk should be set. The milk room should
be az even temperature as possible, say from
Ii ty to sixty. Experiments have been made
that show that milk will he perfectly creamod
At the dep.h of about three inches at that
depth. with the thermometer at fifty, cream
will all rise in thIrty-sIX hours at fifty
ght to sixty IN twelve TO sixteen hours.
Cream should, if possible, be removed from
the milk as soon sour. Put the cream 10
tin pail and stir daily, as rev cream II
aided; little salt added daily will do 10
harm churn in warm weather twice each
week; when the cream is churned the but
ter should be washed in clear cold water
fine, sweet butter flavor so important for
really nice article. Alter working out what
buttermIlk you can, salt with al least one
ounce to the pound then let it stand in
cool place twenty four hours then work
ag5ia in a butter worker, using a large
sponge and a cloth to absorb all moisture that
remains in the butter. Here think, Is the
great secret Of maxim, good butter; let it
be handled little possible with the
a l.. D.. q
avoid above ali tlIngs grinding or drawins
process IN working it Is by that process
YOU make your greasy butter. Take the best
butter, and unless care be used in working,
il will be greatly injured 10 breaking the
grain, and thus you lose that waxy appear
ance, and it will become greasy and i'm
possible TO make a real nice article ANY
dairy or woman can satisfy themselves
on this point, by taking a small quantity OF
their good butter and work il over by
grinding or drawing process, and they viii
soon fad instead Of the waxy and nutty APP
pear tnce, II will be changed to a greasy
mass, tit only for bakers use. This practice
Of using the sponge and dry cloth should tie
more generally adopted than it is at the
present time This greasy butter forms
large proportion OF the poor butter IN the
market; aud from observation, | am fully
satIsh d that much of il is made 10 that con-
ditIJn by the manner of working II over.
The buttermik should be ali worked out.
but this can best be done with the sponge
and cloth, while working in butter work
or.
Ia sailing use none bat the best either
the Ashton or OnOndago if pure. neither
viii Iujure the best butter; as to the amount
Of salt, that depends much upon the market
where 1t Is to 20. Some localities, one-half
ounce To the pound, while IN others one and
one-lOurth Will not be any objecti n but
as a general rule one ounce Will suit the
taste Of most persons.
The matter of packing is also of Importance
IL srd wood tubs would be the best but
2 sod spruce tubs free from any sIp-staves,
It well made, and well soaked with brine be-
fore the butter is put IN, will answer, and
keep butter sHcet through the summer, II
kept in a cool, dry cellar. In packing.
care should be taken to pack it solid, so
that no air can possibly be 10 the tub when
iull put Oh tie cloth and cover with salt
Said a writer upon the subject Of butter
making, - Poor butter Is an abomirat
to eat II Is to degrade the physical, intellect
cal, and moral nature Of man : TO furnish it
lor the table great wrong to make it may
not be the objectionable SIN, but it is a
fault exceedingly difficult to forgive or for
get, while on the other hand. good butter Is
one of the institutions of society. which com
mends ltset to our careful consideration.