Rutland weekly herald. [volume] (Rutland, Vt.) 1859-1877, 1873-09-25
Fall Butter Making.

800 - ~ 2 - 49, y
Fall Butter Making.
At this season of the year the business
Of the dairy, in many farm houses is
perplexing Flies are an especial annoy
ance. unless the good husband has pro-
vided a spring house, or a cool cellar,
thoroughly whitewashed and well
lloored Batteries are not easily kept
sweet in these warm days in September
and therefore the product of the diaries
is not always the most satisfactory to
the buyers and consumers of butter.
Milk and cream will absorb all the bad
air and odors that abound so the first
principle in butter making is to have a
part of the milk room in a current of
air, and in the coolest location the house
affords. And even when the situation
is all that can be desired, unless the dali
nv woman Skins the milk at exactly the
right time, and keeps the pans and milk
pail as sweet as roses, she will fail to
produce "gilt edged butter" If the
milk stands in the pans until small spots
appear on the surface of the cream,
good butter cannot be made; and sever.
al years experience has taught me that
cream taken from milk just before it
turns to clabber, makes the sweetest and
IllOSl utllClpNoly lldNOlGNt DuLICl.
We all read many directions for MAX
ing good butter, and they are often writ
ten by those who never made one pound
of it, but hold the pen of ready writer
on any subject which comes handy. |
have no faith in their teaching any one
to make butter but practical hints,
learned from a continual practice for
years, always like to listen to. But
this writer will tell you to skim off the
cream in Just thirty-siX hours from stir
ring the milk, while the other says, ''let
the milk stand forty hours before the
cream is removed" Now tell you to
skim off the cream whenever the milk
has turned acid, whether it takes twen-
ty-four, thirty-siX or forty-eight hours
to make it so.
Take large spoon AMI dip the end of
the handle into the side of the pan, TAX
ing off tiny mite of cream, and milk.
If it is slightly acid, skim it off. 1t may
seem to you that your cream jar does
not fill up quite as rapidly as when you
took the cream from solid, sour milk,
but an actual weight of the butter will
prove to you that there is a small gain
rather than loss. To be sure YOU will
have less buttermilk, but that is no loss.
In skimming the milk into the jar, or
cream can, be very particular not to let
drops of cream fall upon the sides of it
but take up the skinner full, shake off
the milk, and let the cream fall into the
center of the jar; and when cleaning
off the skinner, detaCh the cream from
the forefnger on the edge of the skim
mer, rather than the edge of the jar
This will prevent little streams of cream
from running down its sides.
AT the first Swimming into a large
stone jar always use stone in preference
to TIM, add to it one heaping tablespoon
full of fine salt, and after each Swimming
stir up the whole contents with a silver
spoon. A much better quality of butter
is made from cream which has been kept
in the jar not more than three days and
when one possesses a large enough dairy
to churn the cream every morning, the
butter is always preferable. Cream that
is kept tooElong can never make re-
spectacle quality of butter, for it pos
sesses a flavor which no one accustomed
to a good article can endure.
Great cleanliness and an exercise of
common sense are indispensable in the
manufacture of butter. The direct rays
of the sun should be shut out of the
milk-room, and strong current of air
should never pass directly over the
cream, as it turns it into tough, skinny
substance, which cannot make good
article. Some dairywomen adopt the
practice of adding small quantity of
sour milk or buttermilk to each pan of
freshly strained milk but it is not a
practice l should recommend. Let the
milk sour naturally, and remove the
cream at the right point of its acidity.
ChurnS are of various devices and pat
terms; but to my mind the "Banch-
ard" is just the thing the housewife re-
quires, because, if the ''gude mon" or
his substitute will but lend hand at
turning the crank, when the butternilk
is worked out and the salt worked in,
there is but little need of handling the
butter, and the less it is handled the bet
ter it is.
Opinions differ rs to washing butter.
If made in large quantities it doubtless
hastens the working out of the butter
milk, but in my mind it does detract
from its sweetness. To be sure sugar
can be added, and those who are most
celebrated for the quality of their but
ter always put in it the same quantity of
fine white sugar as of salt-oue ounce of
fine salt and one ounce OF sugar to every
pound of butter
The practice of sailing butter and let
ting it stand for twelve hours or more.
and then working it over and packing it
down, is damaging to the quality of the
butter.
Work the butter thoroughly once, and
then either pack it down directly, or
make it into rolls or cakes. The second
working of butter breaks the grain and
renders it salvy.' Remember the old
proverb, "What is once well done is
better than twice i'll done. "
of I,
made from various breeds of COWS, fed
upon different grasses or fodder, and
that made from Attorney cows will al.
ways have a more brilliant color and a
firmer texture, and command the best
markets. And different grades Of butter
will always be found as long as the
quality of milk differs so greatly; but
three things must always be employed
in its manufacture pure air, cleanliness
and brains-if one would command the
highest prices for their dairy C02.. Of