Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1873-07-25

water until you can see that you cannot do
much more 10 cleanse the buttermilk from
the butter. As rule, l find the finest but
ter where the maker works the butter twice
before putting the same into the tub for mar
ket. The butter is taken from the churn and
salted, and worked enough to thoroughly
work in the salt, then set away over night,
the next morning taken up and worked until
it is clear from buttermilk Then it is ready
for use, either to send to market, or to keep
through tho season. l consider the use Of a
butter worker the best mode Of extracting the
buttermilk, although fine butter can be made
by working with the hands, if they are not
SO warm as to iuJurc the grain of the butter.
A sponge can be used with good success in
connection with the butter-worker to soak up
the moisture in the process o, working. Af-
ter your butter is ready to pack, get nice
clean tub or box to pack It in, as a clean
package is always desired by the purchaser.
Never put good butter into an old, dirty tub,
but give your butter the best tubs the market
affords. twill pay well in the end, and will
be money well expended.
After you have succeeded in making
choice tub of butter, it is always wanted at
good prices in the market, aud you can read
lily find purchaser for all you can manufac-
ture, from the fact that so little excellent
butter is made at present. A choice tub Of
butter at this time is sold for forty cents in
the market, while a good fair tub brings
thirty-6ve cents per pound, and a common one
thirty, poor one twenty-five, and so on, down
to grease prices A difference of Eve cents
per pound is we'll worth good amo0nt of
time spent to make choice article. As there
are over 100000 cows kept in the State Of
Vermont, and the annual product Of the same
will average one hundred and fifty pounds
from COW, or more, let us calculate the diff
ference of five cents pound on the whole
amount made in the State. Reckoning enc
hundred and fifty pounds to the COW, fifteen
millions of pounds would be manufactured
annually, aud difference in price of FIVE
cents per pound would make an addition Of
seven hundred and fifty thousand dollars to
the annual wealth of our State,--a fine in
crease to record in the manufacture of butter.
If we only take as much pains in this branch
of farming as we have to improve our breeds
of sheep and cattle, the thing will be done /;
and when once done, ii will pay so well there
will be no danger of reaction as in the sheep
business, from the fact that every tub Of
choice butter is at all times in demand at good
prices, there not being enough of such butter
made at the present time for the consumer.
And to review what l have said in detail,
allow me to say, keep no poor cows, and on
ly those that make good, firm yellow butter.
Keep them we'll, both summer and winter.
Use great care in cleanliness in every stage of
the manufacture Of this product. Have a
good milk-roOm keep it perfectly sweet and
clean, and follow the best modes for making
good butter and if you do not succeed, then
60 to those who do succeed, and find out
their method, and in the end you will cer-
tainly come off victorious. And now, brother
farmers and dairymen. let us all resolve to
accomplish the art of making choice butter.
Do not say to yourself that you already
know, and cannot DO better; for the fact is,
you can. If what has been said here is not
worthy Of your consideration, and you think
that which have suggested is not worth re-
membering that is Of no account but it is
Of vital Importance to you, and our good lit
tie State, that you strive to make an im-
provement in this great branch of industry.
All Of us should do this, and the result Of
our endeavors will well reward us for all ex-
ira care and labor and when once accom-
plished you will find that your production
from the dairy will find ready market, and
persons will always be found who will be glad
to purchase your butter continually at good
prices, as long as you make choice article.
As have perhaps already wearied your pa
tiencc, ] close by thanking you for your good
attention during the reading of this imperfect
paper hoping that we shall all strive to
make what Improvement we can in the man
ufacture of this staple production of our COM
monwealth.