Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1873-01-01
WintcrsMade Batter.

Why is it that the June and Ootobe
make Of butter is best2 1t is because /
comes nearer hitting all the points necessar,
to make the best butter The Temperature
is right, the air is pure, the grasses swee
and tender, and cattle are not oppressed b,
heat. The water also is better then. Al
this has reference more TO June than {,
October, hence june butter is the best o
the season.
Butter is one Of the most delicate thing
in the world. This, however, is not pener
ally believed IL is not denied that butte
will take on odors, but the extent that i
does this is not appreciatcd--hcnce a iitl,
carelessness is thought to do no harm. S,
if the vessels arc not perfectly clean the,
are made to pass. The odor Of the stabI,
is thought not to hurt, if only the Glih it.
self is kept out Of the pail. Then VIII,
fears any harm from the soft, warm air Of
a room? And if the temperature gets "
into the eighties for a short time, no har,l
is apprebended.
But all these kill butter. One Of them
alone is sufficient to spoil the taste. re
let the cream form in room inhabited il
winter, is to subject it to all the odors Of
the room, whether plainly distinguished,
or obscure. These are constantly being
gathered until their presence become.
plainly perceptible to the taste. Uenc,
the onion and the smoke flavor, and often
the fat, sickish taste caused by the foul
condition Of the air which is repeated,
breathed over. And if the heat is for some
length Of time at so degrees, rancidity in.
eyitably follows
These are facts, and why not heed them
They are the great cause of our proyerb-
tally bad winter butter People have their
butter laid down in October for winter.
This is not necessary. Butter about equally
good can be made from early cut, well
cured hay, with some other food if ncces.
sary. But the stables must be kept clean.
and Uttered with some absorbent, aud ven.
tilated. There must be clean vessels
throughout-scrupulously clean-and, the
most Of all, the room must have pure air,
and the temperature must not 20 much
above co., and should not drop much be-
low it.
MIX has no business to be set in room
that is inhabited in winter in our climate.
A separate room should be given to it where
there is sufficient milk to warrant the ex-
peuse. Ventilate this room, aud warm it
with a coal stove (sell-feeder or base.burn-
cry, to secure an even temperature, not only
during the day but the night also Then
there is no difficulty to make as good butter
as is done during the summer.
Where there is little milk, there is diff.
Guilty to treat it successfully. 1t will not
pay to warm a room separately for it, 80
we have to make the best of the circum.
stances Keep the room well aired, as all
rooms onght TO be- Use coal stove, which
will prevent smoke-a great gain. If the
cooking can be done in another room, so
much the better But in no case have the
milk near the stove, which is apt, at least
at times, to become over-heated or suif
ciently to raise the temperature readily to
80 degree and over. Keep away from the
stove, so as to avoid this excess of tenn
perature.
In all rooms where milk is kept in win.
ter for cream, there should be a sufficient
aud constant supply of fresh air, SO as to
keep up enough moisture that the cream
does not dry on the surlarce, producing
flakes in the buttermllk aud butter, and
giving a white appearance to them. A dish
supplied with water and kept on the stove
is an advantage. BY taking little pains,
we may as well have good winter-made but
ter as to have the Objectionable article so
common.-Coantry Gentleman.