Rutland weekly herald. [volume] (Rutland, Vt.) 1859-1877, 1873-02-06
IRON, the st. Adams Messenger
ou, -spairymen's Association.

"a HethOught the art or DuItq' ~,
can bessystematizod and nlIp p!'3 anu
that system is more : essen ~ ~ .nle
than to most any ofheE .ps,tsu1e. .LLSeiy
step of the process iaust' hase ing
most care, but with this pniform results
are easily attainable. He thought our
present mode but an Anticipated barbar-
ism, which had little to commend 1t but
age. II violates nearly every known con-
dition of success. f# iH 'an3'r,s.,
One necessary thing is uniform tenn
perature, which cannot. be attained by
shallow setting. 1T is more rational 10
temper the milk by water than to try to
regulate the air of the room. Another
condition il that the milk and cream
shall not be much exposed to atmos-
nberic taints. The, microscope shows
that every foot of air contains innumer-
able spores of mould which will seize on
the milk and cream if not fought against
Besides, the present process, with It's
innumerable small pans, involves SIX
times the labor that is required, when
deyolves on our already overtasked
wives and mothers. After various eX-
perinents. he had adopted what is known
as the Orange county system OF deep
setting.
The creamery should be light, airy,
above ground, and well protected from
the direct rays of the sun if convenient.
it should be far away from all sewers,
barnyards, and heaps of garbage. 1t
should have running water, retrlgera-
tor. two thermometers, one for the air
and one for the milk and cream; an or
binary skinner with smaller holes than
common pair of platform scales; a
good butter worker, his own being OF
good size and firmly built of oak, the
STYLE being the inclined plane with
tapering sides, such as is in common
use. The object in working butter is
not to grind it, this might injure the
grain, but simply to press it to get out
The buttermilk; a seive for salt, made OF
material that will not rust; a FOUNDER
for the salt, as it should not be touched
with the hands good churn, of which
there are many varieties, his own being
of the revolving barrel pattern-a full
description of which he then gave; the
strainer pail used should have a seive so
fine as to permit no dirt to pass through ;
lie had also fifty pals, Is inches deep,
same diameter at the top and tapering at
the bottom, with ears set down on the
side; also four watts, of plank, coated in
side with melted tallOw and rosin to pre-
vent absorption of water. Metallic watts
do not answer, as they absorb caloric
and are always dripping.
The temperature should be kept as
nearly at coo as possible. Suitable fau-
Gets should be used. The room should
have stove, or, what would be better,
large tank connected with the watts by
tubes in which to heat water in cool
weather If cold spring water cannot
be obtained, ice should be supplied.
Good Ashton or other salt and good
tubs-he preferred spruce.
Ash tubs impart a strong, rank taste,
though he had heard that thrifty, live
ash did not The tubs should be thor.
oughly soaked in brine for five or six
days, or until the brine, often changed,
will no longer taste of wood. He sets
his milk about II inches deep, keeps the
temperature about 600, lets the milk
set about 48 hours, and an experienced
operator can then tell if it is ready tC
skim. The cream is then kept at the
same temperature until ready to Churn.
Sixteen pals per day will do fortwenty-
five cows. At the skimming the work
of the dairywoman properly begins, all
the lifting being the work of the men.
Thirty or forty minutes will suffice for
the Swimming. The washing is nearly
as easy as of the same number of pans
The work of the men in removing the
skim milk ls comparatively slight, as the
pals are carried out and not emptied il
the room. The use of so pans would be
required for the purpose for which these
16 pals are used.
The cream should not be churned uu-
der "a hours from skimming and the
temperature should be at 600 or posi-
bly, 63 . in winter But in hot weather
ice should be used to reduce it to 500
when upon the point of separation. The
barrel churn produces uniform agitation
by the ordinary churn some of the
cream lodges, gets less churned than the
rest, and when mixed the caseine re-
naming in it will very much impair it,
keeping qualities Buttermilk if left il
the butter will cause fermentation il
spite of salt The butter after being
well washed is sailed in the churn, using
one ounce of salt to each pound of but
ter He went on to describe the pro-
cess of working. The leading aim is
to secure a uniform result, which car
only be accomplished by completing the
working Immediately after the salt is
added. When the working is completed
the FOUNDER should be used to so pack il
as to exclude the air, and only one churn-
ing should be put in each tub. Then 8
pure white linen cloth should be spread
on and its edges turned down by the lid
salt, more or less according to time &c
be kept, should then be spread on and
the firkins then placed in the refrigera-
tor.
Deep setting gives as large q quantity
of cream as shallow, and to prove this
the speaker related an experiment which
he had carefully made. The number of
pounds of milk to each pound of butter
was 26 and thirteen twenty-fourths-a
large quantity, but the grass was such as
grew in wet intervals. The amount pro-
duced from pals will be greater than
that from pans in proportion as care is
had in regard to temperature. As good
butter can be made by this system in
July and August as at any other time in
the year. This system, if generally
adopted here would add many thousands
of dollars annually to the income of the
farmers of Vermont.
The paper was quite long, but was
listened to with great interest and warm
ly applauded.
MR.. oRosBY's PAPER.
To the Vermont Daaynlen's association :.
Gentlemen We have arrived at a
period when it is absolutely necessary
for every one to know what he is doing
himself as a farmer or dairyman, and
also to know what his neighbors are
doing. This includes also necessity
for knowing in what manner it is done
In general the lack of other knowledge
makes a poor farmer poorer, and the
rich farmer poor. A good general has
gained an important item when he
knows the position of the enemy. When
see men coming into town with butter
for sale on market day Gas have observ-
ed for 10 years. with old broken down
horses and wagon that creaks as sort
OF suitable accompaniment, with one or
two tubs OF poor butter, that has been
very poorly made, l think the whole es-
Establishment is very well matched. I
would not wound the pride of the poor
est farmer in the county by such an allu-
sion, but simply recur to what seems to
be the reason for such a state of things.
! mean that man may have an old team,
haVa an Md yVaoOI1 aud no O Nprv moor