Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1873-03-12
agricultural.
Manufacture of Choice Table Butter.
A Paper Read before the A>riouAuraI Meet
ing at Ha,tsfeid, Feb IL, 1873.
BY CLARK KING

The energy and success of your people in
the investigation and practical application
of agriculture as a science, and the produc-
tiveness of the soil in this beautiful valley
are facts which are well known
Since we last met the State Board of Agri-
culture at Montpelier, about on year ago,
the earth has yielded her increase, blessed
by the bountiiul hand of a wise Creator, our
barns have been well filed for the winterIns
of our stocks of cattle, horses and sheep
our herds and focks have brought forth
abundantly, and all around speaks of lab,
rewarded, of hopes fulfilled. of peace, plenty
and content. Following, then, the instincts
and feelings of our better natures, and IN
accordance with a custom recently estab-
lished by the State Board of Agriculture, we
have met to discuss different gu stiOns per
tanning to agriculture, and tor the informa-
ton and mutual bent fit of all concerned Hs
to the best modes of practical tai ming.
/ have chosen for my theme one of vast
impor lance to the flrmer-" The Manuac-
ture OF Choice Table Butter" | am well
aware of my inability to do justice to sub
ject 80 important to the future OF the Yer
mont agrlculturist, yet | earnestly desire to
offer few practical SUI gestions,
To make choice table butter which will
command the highest market price, is no
doubt the earnest desire OF every good dairy
nan; and this is an art which calls for much
at entIOn and labor. Indeed, great care
must he gwen to this branch of our IT,
dustry III order to ma Ike it a success. There
is 10 reason why Vermont eaUnot increase
her wealth mole to-oay in the perfection Of
the manufacture of choice butter. than IL
any Der branch OF farming. II her dairy
Al ~,
should.
In order to make choice tub of butter
at all times see that your cows are pro-
yided with the best kind OF food for thai
purpose. In summer when your COWS are
at the pasture, let them bave the best pasture
YOU can provide. As a rule, dry pasture
which lays high and rolling produces the bes
grasses tor butter making; II makes yellow
fine grained. sweet tub OF butter, while a low
swampy pasture, full of foul grass and bushes
makes much poorer grade. Such pastures
are not fit for the dairy. moist pasture
if not too wet, may produce good quality
of grass, and in such pastures good butte
can be made; but my experience, after deal
ing in butter some ten years and manufac
turing butter during this time, has tang
me that a dry pasture, producing swee
qualities OF grass, is the kind Tor dairyIng
At this season of the year, when the COW
are stabbed, and during the spring, when til
cows are giving milk, give them the yer
best quality of early cut hay, and iai
amount OF meal, each day. Corn meal Is th
best, and any green fodder or roots whic
are OF good favor, will also be good to fee
them when giving MIX.
Give your COWS warm stables, milk q
regularly as possible, and milk clean. Afte
tie milk is drawn set it away, alter it
thoroughly strained, in good miikroon
which must he kept sweet and clean. s
odOrs, fl ON " whatever source, must be aVoiC
ed, as cream ON the milk is tainted very easll
by smoke, cooking of various foods, odoI
from the sink and other places. The mill
room should be kept at right temperatur
for the cream to rise well in the cold weathe
and in warm weather kept cool as possible
Many times the cream will not halt rise o
account of the extreme heat and good shaI
of it Is thrown to tn, pigs
There is no doubt but that the larg,
patent pans now coming into use, with pIpe
carrying cold water around them so as to Co,
the milk and take out the animal heat q
soon as set for che cream to rise, will prov
to be d great improvement. Those who hay
used them consider them an improvement
ana say tnBt tney paid TOT nrst Cost IN Oh
season They made good butter during tn
hottest weather last summer, and a goo
cream rose all through the extremely ho
damp weather. had several diaries of bu
ter made from tho pals and the COOLING al
paratus the past season. which proved TO
excellent. Doubtless these pans for settin
milk will soon come into general use by goo
daIrymen, as thereby a great amount of ID
Dor is saved as well as good butter made.
Always skim your milk before the creal
is tainted. AS rule, skim it just before
sours, or as soon as it begins to 81 UP on tt
bottom of the pan. No time can be give
to kim milk alter it is set which will aiway
be reliable, as milk rooms vary somew nat
temperature but never fail to skim it viii
il is sweet and before it becomes tainted
the least. Here is where dairymen must NJ
neglect the care necessary for producin