Beaufort Republican. [volume] (Beaufort, S.C.) 1871-1873, 1873-05-08
Farm, Garden and Household.
making and Marketing Butter.

grain farms, says W. w. N. in the Iri-
6une, I have for years watched the
varying fortunes of these two classes of
farmers, and on my own farm have
gradually given up growing grain and
wool for raisingyoung stock and making
butter. Sometimes crop of wheat,
barley, or hay would prove the richest
mine for the year but generally our
dairy farmers are quite as successful as
any. Experience has taught us that
farms overrun with white daises or
other bitter herbs, cannot produce good,
sweet butter and that when the clover
pastures dry up in our warm gravelly
valleys we must have sowed corn or
fresh clover pasture to keep up q good
supply of milk during July, August,
and part of September. Milk-room in
the house, milk cellars, and milk-houses
are used and all, when supplied with
stoves for heating, and arrangements
for cooling the air and milk, are sue.
cessful. Some use dash churns, some
crank churns while many of the lar
gest dairies use the square box churn.
The best butter-maker know in Spaf-
ford, adjoining Cortland county, always
keeps his mill K in room next to his
kitchen but he has platform shelves,
about six inches high, around under
the milk-racks. The covers Of these
shelves are hung with hinges and turn
ed back in hot weather, allowing the
cool air from the cellar to rise around
the milk-pans. The largest butter-ma-
ker in Otisco has a milk-house made of
grout and cobbles, picture of which
would be almost identical with the one
the Tribune recently described and pic
tured. His is 22x32 feet-a deep eel
lar, hinged shelves under the pans to
let cool air rise in hot weather, ground
floor room furred and plastered, stove
for cool weather, blinds to- windows, a
churn in the end room, with the power
out of doors. The best dairyman in
Lafayette uses the Jewett milk-vats in
the north room of his house, and finds
them a great saving of labor and also of
good cream in hot weather but in cool
weather they need supply Of warmed
instead of spring water under the vats.
Each of these dairymen in Onondaga
county uses Ashton instead of Ononda-
ga salt. Each packs in tubs or frkins,
and each sold last fall at 80 cents-one
receiving $1,S00 in one day for three
tons of butter. 1t would have brought
81, 400 or more if kept two or three
months later. Ny own butter market
is Syracuse, and my method is as fol-
lows: In the spring engage as many
customers as dare untertake to supply,
charging them in 1871 the retail price
of prime butter, in 1872 80 cents, and
this year 80 cents for six months, or
three pounds for 81 to those who prefer
a years supply. 1 have about so two
gallon jars.
These small jars, when taken from a
barrel of 'ime-water, weigh from four
to II ounces more than when dry. They
should therefore be weighed just before
being filed, and the weight of butter
marked on the bottom of each jar and
cover, for the information of customers
who may wish to reweigh or keep an ac-
count of what they receive. These jars
average about Is pounds of butter, or
about pound day for an ordinary
family for two weeks, when load of
jars Of newly-made is left early in the
day, and the empty jars carried home.
This takes two days in each month to
carry the butter 10 miles, deliver and
collect pay, if wanted. In three years
experience / have not lost q cent by
bad debt; never had but one customer
shirk from his word when the price
went down to Is or 20 cents, and never
had but one jar returned, and that upon
inquiry, found had been left every
day in July by the hired girl, on the
top of barrel, close to window, ex-
posed to the sun. Where farmer is
far from market, and is sure he can
keep every pound of butter sweet for
year, he should pack it and stay at
home but if there is doubt about keep
ing the butter, and good market is
near, and the profits of the dealer can
be taken by the farmer, it will some
times pay.
Practical Recipes.
FRUIT SUEr PUDDING. - Of finely
minced suet, -four, grated bread, and
cleaned currants, quarter of pound
each tea-spoonful of pounded ginger,
one of salt, two ounces of brown sugar,
and tea-cupful of milk; mix all the
ingredients well together, and boil it in
cloth for two hours. Serve with
sweet sauce.
FAMILY PUDD1NG.-Mix with pound
of flour half pound of raisips stoned
and chopped, the same quantity of
minced suet, little salt, and milk or
water sufficient to make it into a stiff
batter; boil it for five hours. Serve
with melted butter poured over it. Two
well-beaten eggs may be added.
ALMOND CAKES, sMALL.-One pound
of butter beaten to a cream, half a
pound of fnely-pounded and sifted
loaf sugar, half pound of dried and
sifted flour, and the same quantity of
blanched sweet almonds cut into thin,
small bits, one well-beaten egg, and
little rose water; must be mixed well to-
gether and with a spoon dropped upon
wafer paper or tins, and baked. j..
BREAD PUDDING. - Make a pint of
bread-crumbs put them in q stew-pan
with as much milk as will cover them,
the peel of lemon, little nutmeg gra.
ted, and small piece of cinnamon
boil about ten minutes; sweeten with
powdered loaf sugar; take out the Gin
namon, and put in four eggs beat all
together, and bake half an hour, or boil
rather more than an hour.