Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1872-07-11
agricultural.
DeVOnshire Cream and Butter

Mr. C. Schermerhorn thus relates to the
Utica Weekly Herald the manner of prOduc-
ing the famous DevOnshire cream, and also
butter
The DeYonshire cream and butter are
considered the best and most delicious
tasting Of any cream and butter IN Eng
land. It is not very extensively made in the
country, except in the county of DeyOnshire,
from whence it derives its name. 1t is chief
ly used in and near London, and it COM
mands a good price in the market The
process of producing the cream and manu-
fscture Of the butter is as follows The
milk is usually put IN thick earthen pans,
holding from six to eight quarts each
When new PANS are used, they are put in
cold water two or three days previous to
using, and then scalded with skinned milk
five or six times before they are used, to seald
good milk in III tin pans are used. as they
can be, to put over a stove, they should be
first scalded in hot bran and let stand a dav
and night before using. The milk. VI en-
new, is put in pans and set in a cool room,
where it stands from nine to ten hours in
summer, and from twelve TO fourteen in
winter, before it is scalded. When the
milk is ready to be scalded, the pans are
carefully lifted 30 as not to break the cream
that has risen, and placed over clear fire
(nO smoke OF cinders allowed TO come in con-
tact with the cream and heated slowly
Soon the cream will separate them from the
edges of the pan and contract toward the
center, forming in wrinkles. When the
wrinkles are about the size Of finger, and the
milk shows signs of simmering at the edges
of the pan, which time should occupy about
one half hour, the pans are carefully re-
moved to a cool room where they stand from
nine to ten hours in summer. and
from twelve to fourteen hours in winter, be-
fore the cream is removed from the milk.
The cream is churned as soon as taken from
the milk. The churning is usually performed
by putting the cream in a wooden bowl and
STIRRING it with the hands. Thus stirring
from two and one-half to three minutes
usually separates the butter, there being but
very little buttermilk. The butter is washed
with cold water and sailed as soon as made,
it being claimed that it will not keep good
without it. The amount of salt used is ac-
cording to the taste. For preserving the
butter, more salt Is added, worked well and
let stahd day or two, when il is washed
again in cold water two OF three times and
then worked without the water. If it is
too fresh, more salt is added, according
to the taste but if to keep, alarger quantity
of salt is required. The butter is then put
in small earthern jars, leaving sufficient room
for the pickle, which must cover the sur
face. The pickle is made by simply taking
lump of salt about the size of a coffee cup,
putting it in basin, adding quart of boil
ing water to it, and letting it stand till cold,
when it is poured over the butter, filling the
Jar to the brim. 1t is then covered with a
cover of the same material as the Jar, to pre-
vent the butter and brine from being exposed
to the air. 1t is then placed in cold room,
and In this way will keep sweet from three
to five months. When it is sent to market
OF to different parts of the country, it is made
In rolls weighing from one to two pounds
apiece, each roll wrapped in a cloth, and
packed in tubs or hampers holding from fifty
to eighty pounds each. The butter usually
cells for four to six pence eight to twelve
cents) pound more than the common but
ter. The skinned milk is used for cheese
making, mixing new milk with it. Besides,
1t is used for domestic purposes. 1t is
claimei TO keep sweet two days longer than
raw SKINNED milk.
The cream is very delicious, and is used
on fruits, tarts, and all kinds of deserts
There is not much difference in the quantity
of this and raw cream. 1t is not sent off
very extensively to distant parts of the
country; but when it is, the cream is put
in tin cans, resembling tea canisters, con
tanning from one to two quarts each, the
covers arranged 80 as 20 be easily removed.
London is principally where the cream is
sent. 1t must be delivered the same day as
sent away. The cans are not used for any
other purpose, and are returned when empty
The cream is sold by the pound. The price
paid is from one to two pence 1.-TWO to four
oents) pound less than pound of the but
ter.