Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1872-01-03
Statement of G. u. Brewster.

OF iRAsnUEGn, VERMONT,
IN REGARD TO MAKING PREMIUM nurrER.
Agreoably to the regulations Of the Orlean,
County Agricultural Society, give the meth
cd Of making the butter that presented tc
the fair and that drew the three highest pre-
miums The butter was made the first week
in September, and was the last three tubs
made before the fair, Sept 9TH aud sth.
This butter was made according to IN,
manner practiced all summer, aud my COWS
q in number were in the pasture where They
ran all summer, but had fodder corn every
day, as usual at this season. use only Give
tin pans They arc three by seven feet in
surface, and six inches deep, Jcwott's patent
Each pan holds all the milk Of one milking
The milk is cooled by water running between
the double bottom. When the milk is first
strained into the pan stream Of about a third
OF an inch in diameter is allowed to run FROM
the faucet and the temperature Of the water
is reduced with ice so as to drive out the ami.
NAL heat as soon as possible. After the milk
is reduced TO about 60, the stream is diminish.
ed one-half and the temperature Of the room
kept at about 707. 1t is allowed to stand IN.
I'll the milk begins to sour, which is generally
in about thirty-six hours IL should be ready
to skim in that time.
To be ready TO skim, it must be in such a
state that there is perfect separation Of cream
from the milk. II has such consistency that
none runs through the fine skinner used II
milk is too cold or skinned too soon, the
lower surface Of the cream is united with the
upper surface Of the milk and there is loss,
but at about such state as when the milk is
sour and begins to be thick at the bottom,
then there is separation Of cream and milk
and the cream eau all be secured.
We do not salt or stir our cream, but churn
three times week in summer and twice in
the fall. We do not churu the cream the day
it is skinned, but that taken of the two days
previous to the day we churn. 1t is very i'm
portant that the temperature Of the cream be
as cold as we wish the butter to be when IL
comes. 1t will not answer to churn cream
when 1t is too warm, and then reduce it by
putting in ice or water just before it comes,
yet churning in very warm day will raise
the temperature of the cream so it is neces-
sary to put in ice or water just before it gath
ers Have the cream cool enough and keep
the butter cool when it is worked, and all the
time until it is packed for market, if good
article is desired.
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