Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1873-01-31

in this variable climate, will always pro-
duce fine, favored article. More light
might be gained on this point as well as
many others, if series of experiments
could be had in some way with that express
object in view.
In reference TO cooperative labor, or the
factory system of making butter, | think
every common observer must conclude that
circumstances are tending towards this sys-
tenn, and the great part Of not only cheese
but butter, must within few years be IMAM
ufactured in this way
The Western States that have turned their
attention to making butter and cheese are
now producing an article that compares
very favorably with the best New York and
Vermont products and when we consider
that they can produce cheaper than we in
this section, may there not be good reason
to fear that they may drive us of our own
markets.
A discussion followed this paper, open ed
by R. Whittemore, Esq, of St Adams He
thought the main question which should be
discussed here to-day was that suggested in
Capt. Hibbard's address in regard to the
large quantity of poor quality butter.
Mr.. Crosby thought at if any dairyman
would tell how to ma poor butter, this
might call out instruction as to how to i'm
prove.
Mr. L. - Hawley of Syracuse n. Y, was
called upon, and said the first thing in
making poor butter was filthy milking; the
next, letting the milk stanG until it became
curdled. Given these two things We shall
have an A No. | article of poor butter and
having thus broken the ice, he took his seat.
Mr.. Paris of Fairfax, wished he would now
90 on and tell how good butter is made,
for the bad methods spoken of We all under
stand, having practised them many years.
Laughter.
Mr.. Hawiey thought the first essential
was good sweet pasture; next the right
kind of COW next kind and gentle care
of the cows then cleanliness in milking
then stirring the milk altogether; then
letting the cream slightly sour-say to stand
from "a to 36 hours then wash enough to
get out the butter-milk; salt with good,
sweet salt, not salt that has become tainted
with odors of fish, or been brought over in
the hold of a ship; then keep it in sweet
cool place, and he would engage that it
would bring the highest market price. In
reply to a question he said the quantity of
salt would depend upon the time it was to
| be kept and the market where it Is to he
sold. About four ounces to five pounds
would be found generally satisfactory. If
| it was to be sold in France he would use no
salt
Dr. Cole, of Potsdam. n Y, inquired if
either the Ashton or Onondaga salt were
chemically pure. lie said no, but nearly
SO if not tainted by being kept surrounded
| by bad odors. In the Ashton salt there IS
shade of bitter, chloride of calcium and
some four or FIVE pounds Of sulphate of lime
to the 100 pounds. There i less in the
| Onondaga, and not enough in either to
| practically do any harm.
Mr.. Paris inquired whether putting
brine on butter in the tub made it any more
| salt. Mr. Hawley thought not, a. it would
not settle down through.
Mr. \. II. Arlington. Of ST. Adams,
said he had bought butter more or less all
| his life, and he had noticed that it, quality
was always affected by the conditions Of
manufacture. As early rs 1884, butter
used TO be brought To his store by women
| on horseback, packed in pals and covered
with cabbage leaves 1t commanded 10
cent, in cash or l2i cents in goods, was all
| placed together in the store cellar. and oc-
casionally worked over in brine. After
then, tracing the gradual rise in price
| since then, he went on To state how low,
marshy pastures uniayorabiy affected the
butter. lie found good, rather dry and
possibly sandy soil, which produced grass
and white clover, the best He had known
good butter made from all kinds of cows,
bat pains had to be always taken to have 1t
well washed in cool water all the briding
he deemed necessary for keeping butter in
the tub was little moist salt on the top.
Mr. Parri. said he had been troubled 10y
having butter stand near vegetables in the
cellar. and had found thaJ a little brine pre-
vented taints.
Mr. Arlington said il butter was brined
/ it should he kept in two headed tubs and
the brine never allowed 10 get out. but Tor
q cent pound he would warrant good but
ter TO keep year inland year out without brine
if in a clear. cool cellar.
Mr. Hawley asked how long butter would
keep exposed to the atmosphere.
Mr. Arlington said this would depend
entirely on the quality of the butter and the
atmospheric conditions.
Mr.. Ilawiey said he had nice tab faint
in ten days
Mr. Paris said he had been very success
/ ful in keeping butter by putting n stick
across to hold it down from floating in the
! brine
Mr.. c. l. Champion. of EnoSbnrgh, said
he filed an ash rub with boiling water sat
urated with a tea-cup full Of soda, standing
~ hours. then brine II hours. The butter
was ,alted - ounces 20 > lbs, and sugared
an even teaspooniul of graduated u a
/ pound. 1t kept well for a year and half,
| though not quite 50 sweet us when made.
The discussion wa. here brought to a close
by the appearance in the hall Of +, D..
Douglass, Esq of Whiting, who was
greeted with applause. and proceeded to
read paper on butter making, Of which
We present the following abstract. as given
by the - Adams MeSsHgr
GR. DOUGLASS PAPER.
lie thought the art of butter making
can be Systematized and improved. Every
step of the process must have the utmost
care. hat with this uniform resultsar easily
attainable. Our present mode violates
nearly every known condition Of success.
One necessary thing Is uniform tempera-
| turc. which cannot be attained by shallow
setting Ii Is more rational TO temper the
milk BY water than to try to regulate the
/ air Of the room. Another condition i that
the milk and cream shall not be much ex-
posed to atmospheric taints. The micro
scope shows that every cubic foot of air
contains innumerable spores ofmould which
will seize on the milk and cream If not
fought against. Besides, the present pro-
/ cess, with its numerous small pans, IN
| wolves six times the labor that Is required
| which deYolyeS on our already overtasked
wives and mothers After various expert
ments, he had adopted what Is known as
the Orange county system Of deep setting.
The creamery should be be light, airy
above ground, and well protected from the
direct rays Of the sun, if convenient 1t
should be far away from all sewers. barn
| yards, and heaps Of garbage. 1t should have
running water, a refrigerator, two thermo-
meters. one for the air and one for the milk
and cream; an ordinary skinner with
smaller holes than common pair Of plat
form scales; a good butter worker, his own
being of good size and firmly built Of oak,
the style being the inclined plane with taper
ing 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; sieve
for salt, made of material thatwill not rust;
/ 4 FOUNDER for the salt, "a 1t should not be
touched with the hands; a good churn, of
which there are many varieties, his own be-
ing of the revolving barrel pattern-a full
description of which he then gave; the
strainer pail used should have sieve 50 fine
as TO permit no dirt to pass through he had
also 80 pals, 10 inches deep, same diameter
at the top and tapering at bottom with ears
set down on the side; also four watts, of
plank, coated inside with melted IallOw and
resin to prevent absorption of water. Metal
lie yats do not answer. as they absorb caloric
and are always dripping.
The temperature should be kept as nearly
at 60 degrees as possible. Suitable faucets
should be used. The room should have a
stove, or, what would be better, a. large
tank connected with the yats by tubes in
which to heat water in cool weather. If
cold spring wator cannot be obtained. ice
| should be supplied. Good Ashton or other
salt and good tubs-he preferred spruce
Ash tubs impart Il strong, rank taste,
though he had heard that thrifty, live ash
did not. The tubs should be thoroughly
soaked in brine for five or six days, or until
the brine, often changed, will no longer
taste of wood lie sets his milk about l l
inches deep, keeps the temperature about
90 degrees, lets the milk set about As hours.
and an experienced operator can then tell if
it is ready to skim. The cream is then kept at
the same temperature until ready to churn