The Rutland daily globe. [volume] (Rutland, Vt.) 1873-1877, 1873-11-17
Che 9ntland daily Gtube.
MONDAY, NOVEMBER II, 1873.
Prize Butser Mt New York state
FAIR.

Gates to the Tribune his process of butter
making, from which We condense the fol-
lowing points
Jersey Cows.-It is important to keep the
best stock ones means will allow. Selec-
ted native cows are good, grade Jerseys are
better, but pure Jerseys are unapproachable
for making ''gilt-edged' butter.
Feed Well.-As to quality, the food
give is the very best, and in quantity I'M.
stinted. No brewers Stops, buckwheat
bran, oat straw, and other trash of like char
acter, but the brightest of early cut clover
hay, corn-meal and roots, such as carrots.
parsnlps and sugar beets for winter, and an
abundance of soiling crops through the sum-
mer, III addition to pasture. With fodder
| corn, two quarts corn-mcal and little hay
| twice day, have been able to make SUI
perior butter through the hottest weather.
StonchionG Best.-My cows have been in
stanchions tora year past. / have expert
| mented with various kinds of stalls but find
stanchious keep them in a more clearly
condition than loose stalls The platform
upon which they stand should be elevated
foot above the floor. The gutter in rear is
eighteen inches or more wide, and about
two inches below the floor. | think such a
gutter better than the very narrow and deep
ones.
Winter Fced-My bill of fare for winter
is twenty pounds clover hay. one peck roots
and four quarts fine corn-meal. That will
be the average; if any COW wishes more she
shall have it. A good COW always pays for
win + she cats
Milking. Before milking, the stables are
cleaned out, end sonnet absorbents, such as
dry earth, muck or plaster sprnkled in the
gutter Fresh straw ,aso in the stalls. 1t is an
excellent llpn q cut the stro,c wifi, fpddor
cutter, as there is less waste, and the man
ure is more easily handled. The cows are
then brushed off, and their bags sponged
with tepid water, lest any dirt cleaving to
them should fall into the milk. Each cows
milk is at once strained into forty quart
can, two thicknesses of thin muslin being
over the mouth of the can, so as to catch all
particles of dirt,
Care of Miik.-Thc milk is then taken TO
the spring house and poured into the deep
cans, which are then tloated in the spring
for from thirty-six to forty eight hours be-
fore being skinned. After eighteen
months trial am convinced that no other
| system can compare with the deep cans.
August Of 1872 was noted FOR the intense
heat and violent thunder showers, but it had
no effect whatever upon milk set in deep
cans in cold water. | was able TO make
just as firm butter in August as in June or
October. The bitter cold of last winter was
also poweress to effect the milk In fact
June, all the year round for the butter max
or who uses deep cans. The temperature
of my spring is between forty and fifty de-
grees at all seasons.
1t will be noted that Mr. B. made no
comparative test of the two systems of deep
and shallow setting, and negects to give
The le~~ds 81 ,.-i'l- .~s~i.~d r.. .. to,...d NC
| butter-a little matter that nearly all advo-
Gates of deep setting neglect to give. We
insist that opinions are of no consequence
without facts to substantiate them. There
is no doubt about the quality of butter, but
the quantity. Mr.. Waring, the chief advo-
cate of this system has never made COM
parative test Of quantity, but simply gives
dairymen the benefit of his opinion Let US
have more facts and less opinion. So says
the Vermont Farmer.
How Churned.-The cream is churned
sweet. three times week, in an old fash
| toned dash churn. The temperature of the
cream is raised by setting the can into tub
containing water at about seventy degrees,
the cream frequently stirred until at the
desired temperature, siXty-two degrees. a
very good thermometer, costs only twenty
five cents.
Churning cream sweet will make very
fine favored butter for present use, but it
will not keep long. So comments the
editor of the Vermont Farmer.
Working Butter After churnng from
half an hour to forty minutes, the butter
ought to have come, and the sides of the
churn are then washed down, and the but
ter gathered. l take ont eight or ten pounds
into the bowl, and wash once rapidly in wa
ter to take out the bulk of milk. The
working is finished on a low oak table,
slightly inclined, with Il groove round the
edge to carry off the whey. The butter is
carefully dressed, not CRASHED, and all
milk and moisture soaked up with thin
muslin cloth, which like much better than
a sponge. This process is continued until
the butter is dry.
Sating.-Ashton salt is used; it has
snowy wilderness and sparkle which no
American salt seems to possess. 1t is
sitted through a fine sieve, and weighed,
one-halt ounce to II pound of butter. Good
butter ought to have so decideda flavor Of its
own, that salt needs to be added simply to
preserve the flavor The butter is then
spread out thin and smooth upon the table,
it, each time being carefully mixed and
pressed out smooth, After being thorough
w. but very carefully, worked, it is packed
in earthcn Jars in summer, and 0aken tubs
in winter, and shipped to private custom
ers in New York Going by night boat in
summer, the butter does not suffer from
the heat | do not like to use ice in any
way, as it seems to deteriorate the flavor.
1t will be noticed that | work butter only
once. That is enough, and if it is properly
done, there is no danger of its being streak
cd The second working only Injuries the
grain. and gives a greasy appearance.
Does it Pay?-Therc is very erroneous
opinion entertained by the uninitiated that
the high prices which extra butter brings,
must he very remuneratiyc, and the remark
is often made TO me, You must be getting
rich fast making butter at siXty-tye cents Il
pound" But next winter these same men
will be feeding their cows unstable hay,
oat straw, and such trash, at cost not to
exceed twenty Gems day, when my bill of
fare amounts to over sixty cents per diem
for each and every COW | feed, These
seemingly high prices are in reality only
moderate return upon large investment.
This grade of butter is always made in the
neighborhood of large cities, where land is
valuable, LABOR high, and farm products
bring Il correspondngly high price Be-
sides the class of men who make this but
ter are of superior order to farmers in
general, their tastes are more expensive,
and their enterprise ehtitles them to better
nav. Where all the labor is hired | doubt
If any money is made with butter at sew
enty-five cents per pound. Surpr Sc is of
ten expressed that make my own butter.
.sWhat, a man make butter.' Certainly I;
why not? 1t is hard work, too hard for a
woman who has the cares of n family.
In Conclusion.-l would say that the
making of truly "gilt-edged" butter may
be ranked among the fine arts, and GER
tain degree of enthusiasm is essential to
euncoes patiaupn and nprspypranCe are of