The Rutland daily globe. [volume] (Rutland, Vt.) 1873-1877, 1874-06-29

pany with several members of the commit
tee. Everything in and about 1t looked as
fresh as new. The grand and imposing en-
trance, built in the highest style of com
posite architecture, rising more than eighty
feet In an deliberately worked archway is
but a forctastc of the magnficence of
the grand stand and extensively built sta
bles which are to meet the eye after the en-
trance.
This great property, comprising nearly
seventy acres, has mile track for the dis
play of horses and cattle, round and about
which is abundance of room for hundred
thousand visitors. 1t IS within three miles
and half of the heart of the floushng
city of Providence, and is reached by nu-
merous broad avenues as well as by steam
and horse railroads. costing originally
about one hundred thousand dollars, with
all its outlay for fences and buildings
to-day, it would sell readily for four times
that amount for building purposes alone.
The interest in the fair on the part of the
people of Rhode Island is very great and
the neighboring people of Connecticut arc
none the less enthusiastic.
The work IN the production of the fair of
1874 may be considered as already fully be-
gun. Tie interest necessary to dcvelOpe a
great achievement, could be seen on every
hand, and we hesitate not to predict for the
New England fair of 1874 the largest exhi-
bitlon OF live stock, the most extensive dis
play of articles of use and value, and the
grandest attendance of people from all
parts of New England and the United
States, ever gathered on New England
soil. Let the watchword be sounded from
the line Of the Aroostook to the valley of
the Hudson, among all the farmers of our
grand old New England prepare and get
ready for tbs great exhibition of our skill.
intelligence and industry.
Butter Making.
READ BEFORE CARDIFF GRANGE BY MRS.
NJ. II. CAUGHEY.
One of our greatest luxuries is sweet,
hard yellow butter, and the making of this
requires great care and perfect cleanliness.
To produce good article of butter, 1--WE
will suppose the cows TO be in good con-
dition and well fed, as it is impossible to
make rich, yellow butter from lean. hungry
cows, have the milk clearly and quickly
drawn. Strain Immediately in perfectly
clean vessels; we prefer stone crooks, and
the shallowest ones we can get. Never use
earthern crooks, as the glazing is apt to
peel of and is poisonous, being a prepare
ton of lead. DO not dip in the milk while
the cream is rising; have one crock for use,
and dip in no other. Another very impor-
tant thing is a good place to keep the milk.
1t should not be exposed to any disagree
able odors, as it will absorb any strong
smell, and the butter will be injured. A
close cupboard is very bad as milk requires
air. The milk should not stand till too
sour No rule can be given for the length
| pf tiu1a rppnirpt fnr ~ n IN tn,
it varies according to the temperature OF
the room but the proper time to skim the
milk is when it is just turned and before il
gets thick and lobbered. When it stands
too long Tactic acid is developed. and the
| quality and quantity of the butter is greatly
| injured, and if this acid has time it will de-
stroy the cream entirely, leaving only O
white scum bitter to the taste. This, more
than any one thing spoils the greater part
OF the butter sent to market and keeps the
price lnw. Chu'n before the cream get.
very sour II the weather is very warm
set the cream jar in larger vessel of cold
water and stir tho cream twice a day from
the bottom. If whey settles in the cream
jar, the butter will be light and frothy and
no manipulation can ever make good butter
of ii. And when the churn--scalded to
sweetness and cooled with pure water-is
ready, pour in the cream and churn steadily
(not too fast) til! done; and when gathered
take from the buttermilk at once and work.
1t is best not to wash as the water takes
away the fine flavor, and too much working
destroys its texture. Salt with pure, fine
| flavor, and too much working destroys its
texture Salt with pure, fine salt CASH
tons is best, )one-half pound to four pounds
| of butter. If, the butter is to be packed
to every four pounds add one-half pound
powdered white sugar, and one teaspoonfu
of fine saltpetre; pack in Jar and keep GOV.
| cred with strong brine of salt and salt
petre, and it will keep any length of time.