The Middlebury register. [volume] (Middlebury, Vt.) 1850-1882, 1872-12-10
Executive Mansion, Dec. 2.lS12.


What 1 I'm w About Bu ter-making.
1t has often occurred to me, that if we,
denlzens OF the town, only knew how but
ter was made that we eat upon our bread,
aud could see the niini.essimal mor>els that
enter into the composition OF some of it,
we should hc disposed to spread It even
thinner than we now do while paying
thirty-eight cents a pound for it,
1t has been my fortune, or perhaps my
misfortune to witness in n great number
of cases the manner in which butter is
prepared for market and while there are
IA great many dairy-womeu whose butter
| would be willing to eat with my eyes
shut, there are nevertheless a great many
others whose butter like ''Neighbor Eph-
rains" has had so many "extraneous
substances established in the cream" that
it was mo use to think of freeing it," and
so. in order to make it 20 down visitors
threats, it needs to be eaten in darkened
room, that they may Swallow without
sceingit.
l once went into the house of a French
family, the mistress of which entertained
me with an account of the amount of but.
ter she had made and sold that season.
Meantime while she was doing this,l was
taking a survey Of the surroundings.
Some seven or eight little Kenucks were
irolicking about the house like SO many
pigs, stirring up the dust, Of which there
was any reasonable amount all over the
floor, while the flies seemed to be literally
riotug in the day time upon the various
accommodations which were lying around
loose, aud no doubt for which considera>
ton they have agreed to furnish all the
wings and legs necessary to garnish the
butter Yet the folks were wealthy
certainly quite aJoce-Joard, nearly bali
an inch as should judge, and somebody
eats their hut'er, and perhaps calls it
good.
Ga another occasion called at q
house where learned to me new way
Of making butter A rather old and
quite corpulent French woman was at
work upon pail Of cream trying to bring
it into butter. She did not have her
"icot in it" exactly, but she had her
great brawny arm 10 it nearly to her ell.
bow, and the way she made the butter a y
was astonishing to natives. Probably
however, this was not intended for mark.
ct, and as every one can eat their own
dirt with impunity, no evil results will be
likely to follow. After all, why is it any
worse to st the cream with the hand
than it is to work the butter with the
hand i? Either way will keep the hands
clean which is very necessary in making
good butter.
Again, there are otheIs who pride
themselves on the quantity and quality
Of their butter, who set their milk Oh
open shelves directly in kitchen, subject
to all the dust arising from sweeping or
otherwise, as well as the various odors
from the cooking of meats and vegetables
That q certain degree Of warmth is es
sential to the raising OF the cream, is very
true; but the less dust there is mixeC
with it the better it will suit the tastes o
most buyers and since really good but
ter always commands high price, i
seems strange that some people who have
all the facilities for producing a good ar
ticle should still 90 on in such slip-shoc
manner, producing only a second or thirc
rate article, which might just as easil,
} have been the first. $50