Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1873-03-28

unueFneatn. hJ b0B Same emu buoulu DO
faucet placed near the bottom of the vat, for
the purpose Of drawing of the water when
desired. When cold spring water cannot be
obtained as in my own case, ice must be sub
stituted for tempering the water in the watts
in warm weather.
The miIk-room should also be furnished
with a stove, the heat of which can be regu-
lated at will, to be used when the tempera.
ture Of the room sinks below 600. Or what
| believe is better, il should be supplied with
a large tank in which to heat water, and
this should be connected with the vats by
tubes, supplied with faucets.
Thermometers.
use two thermometers. A common one
which hangs in the room to aid the operator
in judging of the proper amount Of water OF
ice to be used in tempering the milk, q
larger amount of water or more ice being re.
quired when the room is warm, than when
at lower temperature. Also, dairy ther,
mometer, the tube and scale of which ar,
inclosed in larger glass tube, which is used
for the purpose Of testing the temperature o.
the water in the vats and also Of the cream
The temperature ofthe milk & easily ascer
tanned by testing thetemperatufe Of the wa
ter in which it is immersed, and we thereby
avoid the necessity Of disturbing the milk fol
this purpose. With this instrument the
temperature of the surface may be ascer
tained by immersing the bulb only, or, JUS
as correctly at any given depth, by immers
ing it to. that point. Its surface is compos
ed entirely Of smooth glass and IS very easi
ly cleaned
The Churn.
As have before stated, use the revolv
ing barrel churn. believe there has beer
no churn yet invented which produces
more uniform agitation aud which conse
quently causes a more perfect separation, anC
larger amount, or a better quality of but
ter.
| have had peculiarly shaped tunnel con
structed, the bottom of which Is slightly
smaller than the aperture in the churn through
which the cream is introduced, and harins
abruptly from the top of this to the diameter
of thirteen inches. By the aid of this th,
cream is readily conducted from the pals in
to the caurn.
The Butter-WOrker.
The kind Of butter-worker which hav,
adopted is also, | suppose, much like those il
common use. 1t is constructed of oak, in
smooth workman-like manner, and while no
so heavy as to be inconvenient for a man t
handle is sufficiently solid and firmly bull
to remain stationary while working any
required amount of butter. 1t consists of al
inclined plane of one and one.half inch plank
three feet two inches long, two feet eigh
inches wide at one end and tapering to eigh
inches at the other, aud inclines sufficiently
to allow the brlue to run off readily. 1t hai
but one lever, which is also of oak, thre,
inches in diameter and three feet eight inch
es long. 1t is oval shaped upon one sid,
with fiat surface and square corners upol
the other.
The Packing Tubs.
Ii the butter is 10 be packed, tubs are KEEP
constantly prepared TOR its reception. hav
experimental somewhat with those made O
oak, ash, maple and spruce, and have adopt
ed the latter, they being decidedly better, il
my opinion, than those constructed OF an
other wood which l have used. Oak tub
would perhaps be equally good if it were no
for the dingy appearance impaired to tn
surface of the butter where it comes in con
tact with the wood, by the tannin or othe
coloriug principle which it contains. Whe
butter thus packed is turned from the tubs
as usual in all butter markets where sold t,
the consumers, it Is not found to have tina
bright aud golden appearance which tina
packed in spruce tubs presents. The whit
ash tubs which | used, impaired a strong
rank taste to the butter, and moulded badly
in my cellar. have been assured, however
by several dealers in Boston markets, tina
there is great difference in the quality o
this timber for that purpose. That tn
thrifty, live ash Of Wisconsin, and suppose
also, Of any other locality, is good timbe
for this purpose, aud that it is the old and slo,
growing timber only, which presents the oh
lectons which have named. Maple swell
and warps badly, and is very sure to burs
the hoops Of the packages into which it
made.
Packing tubs should be thoroughly soake
with pure, strong brine; and when by use,
woody, unpleasant t~ste is impaired to it,
should be replaced by that which is new an
pure. do not consider tub properly pre-
pared until thus soaked for the space Of iv
or six days, or, until the wood become
thoroughly saturated with the brine.
have now given you complete list c
the necessaries for the equipment of dairy
room for the manufacture OF butter by tn
system have adopted. have also endeay
ored to describe minutely those peculiaritie
in their construction wherein they diff5
from those used in common practice. Ever
practical man is aware of the fact that tn
adaptation Of the implements employed t
the purpose for which they are used ha
much to do with the success Of the operator
They should all be OF the best material col
structcd in a smooth and workman-like mar
ner, that there may be no rough corners G
cavities in which the seeds OF rancidity an
putrefiction may germinate, to poison tn
product and disappoint the hopes of tn
manufacturer.
Process Of Manufacture.
| need not dwell upon the necessity for tn
utmost care aud cleanliness throughout tn
entire process. speak to practical me
and women, who perfectly understand thi
and l will now pass to description of tn
details Of my process OF manufacture.
The details Of practice by this system al
as follows; When the milk is brought to tn
dairy.room, it is strained into the large pal
which have described, to the depth of ole,
en- or twelve inches, and placed in a vat
water where its temperature is reduced I
about co. O. This temperature is maintaine
as uniformly as practicable until the creal
has all risen, which will be in about forty
eight hours, 1t takes about twelve houl
longer for the cream to rise by this procei
than when set in shallow pans. The milk
SKINNED as soon as the cream has all risel
which fact can be readily determined by a
experienced operator by Its general appea
ance, and the fact that acidlty has slightl
commenced in the milk. Care should |
taken to secure all OF the cream, as it will /
found to be much deeper and in more natl
raj fluid state, aud the dividing line betwee