The Rutland daily globe. [volume] (Rutland, Vt.) 1873-1877, 1874-03-05
Agricultural Column.
WINTER BUTTER.

".,train your milk when brought from
the COW, into u clean tin pail place the pail
in kettle of hot water and allow it to stand
until the milk is nearly scalding hot; then
pour into pans and let it remain covered on
a table or shelf in the kitchen till the steam
has evaporatcd, so rs to save dampness in
your pantry. If it freezes soon after plac-
ing in the pantry, no matter, you will find
n thick, nice cream at the end of twenty
four or thirty-sX hours; when not frozen
too hard. it IL separated easily from the
milk, with the aid of q spoon; if frozen sol
i'll, place the pan for few moments in the
stove oven. Cream thaws quicker than
milk, and you can remove it easily at the
right moment, Keep the cream cool, par
tally frozen if it so happens. till the night
before churning, then place it beside the
stove, and let it remain till morning; scald
your churn with boiling water, drain off
and pour in the cream, churn for Il mo-
ment or two to cquali2c the temperature,
then put into the cream common Their
momctcr, letting it remain in he closed
churn for short time If the mercury
rises TO siXly-two degrees or even TO sixty
five degrees, proceed with your churning.
IL much less than that, heat to II boiling
point a quart of milk Gold or new and
pour it in gradually till you have brought
the whole mass OF cream up to the desired
temperature If the cream is over sew
cnty degrees, add cold milk enough TO sink
it to siXty-iivc degrees.
The creamy portion Of mill, is contained
in little sacks these little globulcs must be
broken before butter is ubtaned heat cx-
pands and bursts them Warm tcmpcra-
turc combined with motion, produces but
ter 1t Is hardly worth while to task hui
man snews for hours to produce n proper
amount Of heat, when the same result is
obtained by using artificial heat in the
above named proportion, your butter, treat
ed as above, will come in half an hour
(morc OF lcss). and will be very much
nicer for scaldng tie milk. No
cream should be added to the cream
pot for Mt least twonly-four hours before
churnirg; il put in later than that il is as
good as lost for it will not come to butter
when the rest does. Stir the whole mass
of cream daily, or every time you add to
its quantity; it will come more evenly and
quickly, and be kept much swectcr From
thrcc-quarlcrS Of an ounce to nm ounce of
salt should be used for q pound of butt7r.'
HITTER IRON FRANCE.
/ II our dalrymen need q spur, an eye
! opener, lesson which speaks volumes in
/ three words, here is one at the head of this
/ Tronco ord sol1 Ia, ,Lo Nh; Wa, doolors
/ And this is thus because there is an actual
scarcity in the market OF good butter put NJ
in an attractive shape for small consumers
| When VIC know that one dairyman gets
/ Sllj pound for his product, another J L.
and another scycnty-fvc cents the year
/ round at his dairy door. it is easily seen
that il will pay to bring butter across the
shapelv enough TO suit the fastidions mr.
chasers who will hnyc something nice WHAT
ever it NAV cost All this hutter is made
from choice cows. choicolv fed an clean
sweet food: the milking i. done in the clean
est manner. The milk i. handled rs care
fully MS though il was nectar. the cream il
churned with utmost raro bv clock and
thermometer. the butter is worked With
skill. and is made nm in sh,nclv coi,esw which
do no. rnnuiro IA bn cut wl,ar hrought to tho
tnbln. Compare. thon. this cnlo-hord
ooldon vellow. sweet. FRAGRANT and tnmnt.
inr TO all the senses-with an unsicLtly
chunl,. which is emf ont of n oroospv tng
and smells Of old AGO AMI ronc;ditv and il
made from III kent cream from cows flthilv
LODGED and cnrclcssly mixed. and is churncd
,nyhow. and thc difference is omnIv ar-
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