Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1874-07-03
Gbe 4airp.
LONG TABLE TALK ON DAIRY
MATTERS.
Flavor OF Butter.

n large DutJcr ueaieF remarked some
time ago in answer to the question, "How
much first-class butter do you receiver"
"Eive per cent" Five pounds only out of
every hundred are prime butter is selling
from ten cents to one dollar pound.
We want to make au article of fine favor,
good color and grain, free from buttermilk,
solid and waxy; it is not enough to have
butter free from bad odor or even well ha-
vorel ; it must be high favored.
There is so much inferior butter in the
market, so much which has a bad odor, and
brings such a small price compared to that
of the sweet, first-class article that it is WE'LL
before examining other features of the dairy
business TO ascertain the causes of this large
amount Of poor butter, and see if VIC cannot
avoid some and remove others.
The Cows.
Some cows will give plenty of milk, but
the soft, white, frothy oeaginous sub.
stance obtained from their cream is not good
butter. See that your COWS are right to be-
gin with.
Milk will sometimes stand too long before
being skinned; the best cream, composed Of
the largest globules, rises first, and some
fancy butter makers will not wait for the
cream to rise, holding the increase diminish
es the quality Of the butter: cheese facto-
ries that skim the nights milk before max
ing cheese of it, make fine article from this
sweet cream; it is even claimed that the
best butter must be made from milk twelve
hours old, which will depend altogether on
locality and treatment of the milk il the
cream stands too long before churning, too
much of the milk sugar is converted into lac
tic acid, causing loss Of favor and quality
also By transformation churn when the
cream is only slightly sour. Again, when
the cream remains long on or off the milk,
it forms dry and leathery skin when ex-
posed, which is composed largely Of casein-
Gus matter which does not get converted into
butter, speedily causes decomposition in the
butter, and it turns rancid early.
Vegetables.
Turnips, cabbages, garlic and other vege-
tables, inferior grass and weeds, will taint
butter. Feed vegetables only after milking,
and to remove animal odor and tho scent OF
garlic, the heating of milk placed in vessel
Of water to 40 o the boiling point, 212
is better, will drive away the essential oil OF
the vegetables-the origin of the scent
which becomes volatile by heat. A pre-
ventive-by feeding only good foods bot
ter than this cure. Drive out garlic and
golden rod, and queen of the meadow, and
ox-eVe daisy, and all Of that class Hard,
but we are after "gilt edge" now.
Causes OF OdOr.
Improper substances in the vicinity oI
milk and butter will taint them. A piece oi
veal on the cellar hoor pond of impure
stagnant water; korosine lamp used in the
milk room; piece of soap left on a pan
cover coal oil in a country store; decaying
vegetables; putrid animal matter in a COW
pasture; cows drinking filthy water; par.
tally decomposed milk, cream or cheese ad.
herring to the dairy vessels, on the floor or
shelving.
Cat straw.
Oat straw will make white butter. Where
there is much Of this article to feed out and
the object is good butter, it would be better
to cut it up, mosten and put green food
bran mixed with corn and cob meal, rye
etc.-with it, for horses, for which it would
make excellent food, than to give it tC
cows.
Hungarian Grass and Corn Fodder.
In search Of some mysterious cause of bad
flavor, We have heard Hungarian grass and
green corn fodder complained Of, but do moi
think the evidence sufficient to discard those
cminently valuable forage plants from the
list Of soiling articles. Change your feed
occasionally and watch results, and if they
are injurious don't feed them.
i Keeping Butter.
Great difficulty has often been experienced
! in keeping butter, and getting it to cOnsum
eFs after fine article has been made. Fol
short distances use the Philadelphia butte
tub, or ordinary butter box, each of which
has central metalic-usually zinc--box fol
ice, around which on shelves is placed the
butter. For long distances wrap the but
ter-pound or two pound packages
thin muslin, put in the tub or barrel in layers
and filled with sweet pickle. Butter ha
come from California in this manner, anC
would ship and keep, if so prepared, to any
part of the world. Before packing soak thu
vessel in strong brine for two or three day
to saturate the slaves.
This process is sometimes employed to re
move the animal and other improper odor
in milk this may bo done by machin
made for the purpose, 4 tin pump with
Haring top puncturod with small holes ant
rubber hose through which the milk j
forced, falling from the pump in a spray, Il
the proper receptacle; or more simply b!
punching small holes in the bottom of til
vessel and holding it some distance above tn
receptrcle, pouring in the milk slowly ant
repeating the operation as often as may b
desirable.
MILK in Room or Cellar.
Milk is sometimes, particularly in section
north Of Maryland, kept in room adjoining
the sitting, dining or bed room, and is liabl
to be affected by floating impurities fron
victuals, stove or body, especially where in
sufficient attention is paid to ventilation
milk kept in cellar with vegetables is liabl
also to be tainted.
Bear in mind, in all treatment and han
ding OF milk, that sweet milk is an exceed
ingly ephemeral article, bearing within itsel
to a greater degree than any other article Q
ordinary commerce, the seeds of its ow
speedy and unavoidable dissolution, and thi
natural tendency to quick decay, iuimical t