Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1873-03-12

choice butter. Here is where many dairy
men make mistake, in letting the cream
stand on the milk too long; and the result
common tub of butter-or even worse,
Ia e. a poor tub of butter which nobody
wants.
After your cream is taken from the milk,
churn it in good season, taking care always
not to let it stand too long before churning.
Use churn with as little machinery as
possible. The plain churn, with the least
number of floats is the best for manufactur-
ing solid butter.
Never salt your butter too much. One
ounce of salt to one pound of butter is enough
'or butter made to keep through the season,
while from ] and 4 to an ounce is enough
ter the market, when the butter is soon to
he used. In fact, light sailed butter COM
maDds the highest price where it is sweet
md pew and this is fact for good dairymen
| 10 be sure to remember
| The working is another very important
| part to be performed in the manufacture OF
butter. Great care must be used to work 1t
| -nOugh and then stop and to do this re-
qures close attention Before working the
| butter, 1t should be thoroughly washed IN
good pure water until you can see that you
| cannot do much more to cleanse the butter
finest butter where the maker works the
butter twice before putting the same into
| the tub tor market. The butter is taken
from the churn and sailed, and worked
enough to thoroughly work in the salt, then
set away over night, the next morning taken
up and worked until 1t is clear from butter
milk. Then it is ready for use, either to
send to market, or to keep through the sea-
SOD. | consider the use of butter-worker
the best mode OF extracting the tutter-milk,
although fine butter Can be made by working
with the hands if they are not 80 warm
to InJure the grain Of the butter. A sponge
can be used with good success In connection
with the butter-wUrker to soak up the mois-
rure in the process OF working. After your
butter is ready TO pack, get nice clean tub
II box TO pack 1t 10, as clean package Is
always desired by the purchaser. Never put
good butter into an old. dirty tub, bat give
your butter the best tubs the market affords
1t Will pay we'll in the end. and will. be money
veil expended.
After you have succeeded in making a
choice tub OF butter, it is always wanted at
loud prices In the market, and you can read
ly fiud purchaser Tor all you can manutac-
lure, from the TACT that 50 little excellent
butter is made a present. A choice tub OF
butter at this time is sold for forty cents III
the market, while good fair tub brings
thirty five cents per pound, and Common one
thirty, poor Que twenty-five, and SO on,
down to grease prices. difference of five
cents per pound is we'll worth good amount
oi time spent to make a choice article. A.
there are over 100, 600 cows kept it. the State
OF Vermont, ana tie annual product Of the
same will average one hundred and fifty
pounds from cow, or more, let US calculate
he difference OF FIVE cents a pound on the
whole amount made in the State. Reckon
ng one hundred and fly pounls to the COW,
fifteen millions OF pounds would be manuf.c
tured annually and diff renee price o.
i've cents per pnund would make an addiri ii
OF seven hundred and Il ty thousand dollars
to he annual wealth 4 f Sta c fine
IueTedse to record IN the Manufacture OF but
Ter. If We only take as much pains In this
ranch Of iarm ny as we have to improve our
breeds Of sheep and cattle, the thing will be
tone; and when once done, it will pay ST
well there will be no danger of reaction as
n the sheep business, from the fact that
very tub OF choice butt is at all times il
demand at good prices. there not being
enough OF such butter made al the present
1In for the consumer. And to review what
| have sa d in detail, allow me to say, keep n"
poor COWS. and only those that make good
firm yellow butter. Keep them well, botl
summer aud winter. Use great care IN
cleanliness IN every stage OF the manufacture
Ut this product. Have a good mlk-room
keep it perfectly sweet and clean, and folio"
The best modes for making good butter; and
il you do not succeed, then go TO those
who do succeed, and find out their method,
and ia the end you Will certainly come off
glorious And now, brother farmers and
dairymen, let Us all resolve to accomplish
the art OF making choice butter. Do not
lay To yourself that you already know, and
raunot do better for the fact i'd, yOu can.
Il what has besn said here is not worthy OF
your consideration, and you think that viii ;h
have suggested is not worth remembering,
chat is OF no account but it is OF vital i'm
portance to you, and our good little State,
that you strive to make an improvement in
this great branch OF industry. All of Us
should do this, and the result of our endeav-
ors Will well reward US Tor all extra care and
labor and when once accomplished you will
ind that your production from the dairy
will find a ready market, and persons Will
always be found who will be glad TO purchass
YOUR butter cpntinually at your prices, as
long rs you make choice article. As |
have perhaps already welrled your patience,
close by thanking you for your good atten-
ton during the reading OF this imperfect
paper; hoping that we shall all strive 10
make what improvement we can IN the nAnu-
acture of this staple production of our COM
mOnwealth.