Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1872-06-08
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ought not to exist The remedy is with the
dairy farmers; all that is necessary is to
make the products of our dairy of that quail
ty that shall command the highest price in
the market. In order to make this matter of
butter making a success, we must be in ear
nest about il; whether we make much or
little. let it be good; let us begin with neat
ness at the barn, having our stables, yards,
and in fact everything connected with our
dairy, II perfect pattern of cleanliness. In
milking see that all is neat and clean. No
dairy woman, however neat, can make good
butter from milk that is impregnated with
the smell of the stable. Some men are care
less in this matter, and find fault with the
fdairy-woman if the butter is not all us il
should be, while, perhaps, it is their own
fault IN matters of cleanliness.
All pans and pals used in the dairy should
be made of tin, and kept perfectly sweet and
clean by thorough washing. scalding and dry
ing in the sun when possible
There are different theories and practices
among dairymen as to the depth which milk
should be set. The milk room should be of
us even temperature us possible, say from fifty
to sixty Experiments have been made that
show milk will be perfectly creamed mt the
depth of about three inches; ut that depth,
with thermometer ut fifty, cream will all rise
in thirty-six hours mt fifty-five in twenty -four
hours at fifty-eight to sixty in twelve to six
teen hours. Cream should, if possible, be re-
moved from the pan US soon as sour. Put
the cream in Il tin pail and stir daily, rs new
cream is added; Il little salt also added daily
will do no harm; churn in warm weather ut
least twice each week; when the cream is
churned, the butter should be washed in clear
cold water; not washed too much, us that de-
tracts from the ine sweet butter flavor, so
important for II really nice article. After
working out what buttermilk you can, salt
with ut least one ounce to the pound; then
let it stand in cool place twenty -four hours
then work again in butter-worker, using u
large sponge and II cloth to absorb all moist
ure that remains in the butter. Here, /
think, is the great secret of making good
butter; let it be handled rs little as possible
with the hands, using the butterworker and
SPONGE avoid above all things II grinding or
drawing process in working; it is by that
process you make your greasy butter. Take
the best butter, and unless care be used in
working, it will be greatly injured in break
ing the grain, and thus you lose that waXy
appearance, and it will become greasy, and
impossible to make II really nice article Any
dairyman or woman can satisfy themselves
on this point by taking II small quantity of
their best butter and work it over by II grind
ing or drawing process, and they will soon
find instead of the waxy and nutty appear
ance, it will he changed to greasy mass, fit
only for bakers use. This'practice of using
the sponge and dry cloth should be more gem
orally adopted than 1t Is ut the present time.
This greasy butter forms large proportion
of the poor butter in the market; and from
observation, ! am fully satisfied that much of
ii is made in that condition by the manner of
working 1t over. The buttermilk should he
all worked out but this can be done with
the sponge and cloth, in the butter-worker
In sailing, use none but the best either
the Ashton or Onondaga; ifpure, neither will
injure the best butter. AS to the amount of
salt, that depends much upon the market
where it is to go. Some localities will have
but one-half ounce to the pound, while in
others one and one fourth will not be any oh
lection; but us II general rule one ounce Will
suit the taste of most persons.
The matter of packing is also of imper-
lance Hard wood tubs would be the best;
but good spruce tubs, free from any sap
slaves, if well made, and well soaked with
brine before the butter is put in, will answer
and keep butter sweet through the summer,
if kept in II COOL dry cellar. In packing, care
should he taken to pack it solid SO that no
air can possibly be in the tub; when full put
on the cloth and cover with salt.
Sand II writer upon the subject of butter
making, " Poor butter is an abomination; to
eat it is to degrade the physical, intellectual,
and moral nature of man; to furnish it for