The Middlebury register. [volume] (Middlebury, Vt.) 1850-1882, 1873-04-29

RY HON, =. y. DOUGLASS, OF WHITING, MEN,
Der OF THE VERMONT BOARD OF AGRI-
CULTURE.
Concluded.
PACKING.
When the working is completed and
the butter is to be packed it should be
done Immediately, by the use Of the
FOUNDER, ina manner to thoroughly ex-
clude the air from among it, and give it
n solid, compact appearance when turned
from the tub. No tub should be filled
with the product of moro than one churn-
ing, for however perfect and uniform the
process of manufacture, slight variation
in appearance may result from other eau
ses, as n change in the feed OF the cows,
etc, and absolute uniformity both in the
taste and appearance of tho butter should
be insisted upon When filled, purely
white linen or cotton cloth wet in pure
brine, and cut to the shape of the tub,
but slightly larger, should be placed over
it, and its edges tucked down in a neat,
workman-like manner, to exclude the air.
If the butter is to be sent Immediately to
market. pure salt, well siited and Of
snowy whiteness, should be placed upon
it to the depth Of one-fourth Of an inch
or mere, otherwise there may be woody,
unpleasant taste impaired to the butter by
the lid. If to be stored, the salt should
be an inch or more in depth, and should
be thoroughly moistened and reduced
thereby to n salvy state, from which it
will soon change to solid state again,
and present crusty appearance much
like that of well frosted cake, by which
the air is almost perfectly excluded. Be-
fore sending to market, or to the butter
cellar, 1t is well to place it in the retrig-
orator for twenty-four hours, or until
thoroughly chilled and hardened.
COMPARATIVE YIELD.
You will doubtless ask whether as
much butter can he obtained from deep
as shallow setting? l answer emphatic.
ally, yeS, achere the right temperature IS
maintained. Whatever doubt may arise
in the minds of any upon this subject
with regard to results when the weather
is cool and most favorable for the success
of shallow setting, there can be no doubt
with regard to this point for the entire
season, and most certainly not during
warm weather.
l have experimental upon this subject
not so much to satisfy the public with re.
gard to it, as myself, and consequently
some of my experiments have not been
conducted with that nice accuracy Of de.
tail, and the results so carefully record
cd, as they would have been had they
been designed for the public eye.
[ will, however, give you the details
of one Of those experiments which was
the most carefully conducted that you
may understand upon what ground
base my conclusions IN this matter, and
if you discover defects in any of the CON
ditions upon which this experiment wa:
conducted trust you will freely point
them out.
On the 18th day of June, 1871, | d.
vided the days milk Of my entire dairy
then consisting Of twenty COWS, into two
equal parts The amount divided wa
637 IL lbs. The amour. given by eacl
COW was weighed and accurately divided
by weight, Immediately after being drawn
from the COW. One-half was strained in
to common pans, which were filled abou
two-thirds full, and placed upon shclve
in the milk-room. The other half wa
placed in pals to the depth Of about elev
en- and one.half inches. These were sc
in watts of water in the same room. an,
the temperature reduced to coo whcl
was the same as the air in the room a
that time. They we're allowed to STAN
until the milk in each had become thor
oughly loppered, and it was evident tina
no more cream would rise. The milk i
the pans reached that point, and wa
skinned in torty-eight hours that i
the pals stood twelve hours longer. TIL
range Of the thermometer in the roor
was from coo to 63 ., until the las
twelve hours, when it rose to GS Q. TIL
thermometer indicated the same range c
temperature in the milk in the pals q
in the air, except that it did not rise S
high by two or three degrees during til
last twelve hours The rise spoken c
could not have affected the result, as tn
pans had already been skinned, and tn
cream had doubtless all risen in the pals
The weight Of cream produced frol
the pans was % 10 lbs. from the pal
80 ID lbs This was all churned Jun
%; each at the same temperature {
60 0 and in the same churn; each W,
washed in precisely the same manner, an
taken from the churn into the same bu
ter-bowl, ard carefully weighed. III
scales used were IIowc's platform scale
nearly new and in good order, but woul
not indicate difference Of less than on
fourth of pound, and by them there W,
DO difference indicated in the weight
the two patches; each weighed precisel
twelve pounds before the salt was adde
The difference in the weight of Il
cream is easily accounted for, there ha
ing been an evaporation from the pa
amounting to five pounds in weight mo
than from the pals, caused by the grea
er extent Of surface exposed.
twill be seen that this experime
was conducted under the most favorab
circumstances for the success Of the shi
low setting The result will be diffore
whenever the temperature Of the roc
rises much above or falls much bclC
60 o, aud is relied upon to temper t
milk in the pans, while the milk in t
pals is tempered rightly by artiGc
means.
1t will readily be seen that the amou
produced by the pals will be greater tn
that from the pans, just in proportion
the degree of heat or cold in the roc
rises above or falls below IA right met
1t IS upon this and other like expe
ments, together with the general fact