National opinion. [volume] (Bradford, Vt.) 1865-1874, 1872-08-23

In response 20 numerous inquiries bsfor
the American Institution Farmers Clu
m regard 10 making prime Lhttcr, MI
Todd, gave the following inforrnation'
Many producers OF butter make gray
mistake, which depIises them OF a Iar3
amount of clear cash. by surprising tina
the produots OF their dairy will return q
much pIofit when the butter Is made u
such n careless manner that II resembles
cross between mutton tallow and lard
rather than gilt-cdgcj butter. Thousand
of tubs and iirkins of butter, strong enougl
10 perambulate the city, are sold from tel
70 fifteen cents per pound whereas, b,
exercising a little care and neaIncss, AM
adding the proper quantity OF salt, every
pound would have brought thirty o.
thirty five cents. The loss has 10 be suS
tanned by the producers. Thousands o
hard working females, who grind out thei
din es BY irksome drudgcry, could SAVE
two or three dollar, per every hours ser
vice when making butter, by simply spend
ING few minutes more than they havt
hitherto done in managing their milk
cream and butter with extra care. il il
the scrupulous neatness in washing milk
pals and pans, in the management OF the
cream, in churning and packing butter
that secures an article that Will pass foI
prime gilt.edged butter which always
commands n re Guneratiye price, whether
it is made in Orange County, or ON the
pra1Ies oi Kansas. / wish to impress on
those butter producers who always com
plain of low prices, the eminent import
ance OF observing only few ts'ngs which
will enable them to make an article which
may be forwarded directly to any oil ouI
fashionable hotels, where every pound
will commend the highest price.
|. That every milkpall, pan, churn and
buttei.bo~l is cleaned with boiling hot
water as often as they are used.
?. See that the udders OF the cows and
hands of the mixers are as clean as pure
water will make them before an atom OF
milk is drawn.
3. Provide clean place for the pans
while the cream is rising, where the pure
broezes from the green fields may blow
INTO the window over the cream and out
Mt an opposite opening. Good butter can
never be made in filthy apartment.
where there is offensive eiiiuyla arising
from any thing, no matter what
4. Cream ought to be churncd every
day yet, il one can provide clean cor
ner. in a cellar or mlk-room clean and
col, and keep the eream.pail on clean
piece of fllgstone, he can make superior
butter by churning twice per week, pro-
vded the temperature OF the cream is
maintained from day to day about sixty
Fahrenheit,
8. Always skim the milk soon after
he cream has risen. Thousands OF bar
iels OF cream are ruined for making
gilt edged butter by not skimmng the
milk soon after the cream has risen The
sooner the cream is removed after II has
risen the better the butter will be. Milk,
which should be SKINNED ut evening, Is
frequently left till morning, when the
cream will be injured to such an extent
that gilt-edged butter can not be. m'dc
from 1t at all neither will it make as
many pounds rs if it had been skinned at
the proper time.
6. Let the chuinng be done by per
son whose hands and clothes are as clean
and az sweet as a blossom OF red clover +;
and let the churnng be co1tlnued until
the butter has COM. Ii is runous to the
butter to put cream in the churn, as is
sometimes done, and churn rapidly for a
minute or two every hour in the day, then
IN the evening all take hold IN turn, and
keep the cream dashing and splashlng
until midnight. Ii the cream is properly
managed, butter will always come beaut-
fully in less than half an hour.
I. The butter should be worked and
thoroughly salted soon after it is churncd.
There is but little danger OF sailing too
much. One ounce per pound Ia not enough
for butter that is to DC shipped any con-
siderable distance. 1t is ruinous 10 the
grain of butter to throw ii into dish-pan
and knead 1t with the hands. The best
instrument for working out the butter
milk is any thing thst will cut deep ga'hes
in the butter into which the butter-mllk
will flow. The next dav after chmning,
the butter should be worked again, and
packed. Beware Of working butter too
much. 4 great many persons continue to
work and knoad their butter to its injury
after the buttcr-milk is removed, thinking
that all the "crystal tear crops, which
are not butter mllk, must be worked out.
s. .houS ,nds of tubs and firkins are
received IN the New York market contain
ing what was once brine Gilt edged butter,
but which was spoiled by being packed be-
fore the tubs had been proncrly prepared
by being soaked ia brine. For the sake OF
saving three cents worth of salt, for pre-
ppring a strong brine IL which to soak a
iirkin two or three days, many fugal
housewife has been obliged to accept half
the price of prime butter simply because
the slaves we're not saturated with BRINE
before the lHtter was packed