Lamoille newsdealer. [volume] (Hyde Park, Vt.) 1860-1877, 1874-06-03
Agricultural.
Rufter Making.

THE following essays were read eeIore
Valley Grange at Jefersonvilie'-hD
Our worthy Lecturer desires that every Lady
member should write something In regard to
the best method of butter making. and also her
views in regard to selling the same. vii! say
to with, that butter making and Cook
inc are two items Of Homework above all 9TH
or. that | never could bear to have even specta-
TORS looking on, and now to make a public state
ment will be more embarrassing than ever
However, | was brought up to obey, without
asking the ' why's and wherefore's;" therefore
will try and be subject to " the powers that be-
One of the best judges of butter at the present
day and Ito my mind) the best, once said OF my
motber that she made the best butter of anyone
in to,sn, when, really, / made it, myself; and
thinking il might throw some light on the
Younger and less experienced. will try and be
very minute in describing my method Of max
ing.
We have none of the modern styleof milk-pan
therefore use the small PAN. We always
strain our milk; if Tom, Dick or Harry can'tdo
il, Bridget does; in case she cannot, your I'M
worthy servant strains it. 1t is Invariably
strained. I skim the milk just as soon as it will
do to skim, to prevent any sour or bitter taste
The cream is put in tin cans and stirred occa-
sionally. Four days in hot weather is as long
as it should be kept before churning. We use
the &c Prize Churn." The juice of carrots is used
to color. when it is necessary to use anything,
which is put in soon after the cream is put into
the churn. 1t is then churncd by man-power,
and washed by the same in the churn. The
tub, having been soaked in brine for several
days, is placed in n chair near the churn; the
scales, standing on the bench where | now work
my butter, are now set at just twenty-five lbs.
I then place my butter-bowl on the scales, and
commence taking out the butter from the churn
in small quantities. taking great pains to get out
all the water; then putting it into the bowl I'M
til the scales denote that there is just twenty
five pounds, the salt having been previously
prepared by sitting and weighing, allowing one
ounce to the pound, is now put into the butter
and worked thoroughly by myself without the
aid of any patent) Believing that work once
aoell done is better than twice half done. When
the salt is thoroughly worked in, I commence
putting it into the tub, packing it tightly by
using q pestle and smooth it on the top with a
wooden paddle. 1t is then covered with q white
cloth. covering the same with fine salt. | then
consider it ready for market.
And now es to selling or marketing our bnt-
ter. think the present mean system our buy
ers have adopted, is n disgrace to the manufac-
turer, and a ~cowardly meanness to themselves,
sending out its poisonous odor through society,
closing the mouths of men who are men upon
all other subjects; breeding discord, and hard
feelings in our very neighborhoods; adding to
the pocket of one at the expense of another; an
indirect method of making thieves of honorable
men, and buying sound men for a dollar or two;
calling men into damp and dingy cellars, horse
sheds and back-rooms, where the very stencil of
oil, fish, tobacco, calres pelts, etc, would sicken
them at any other time, to buy not only their
butter but themselves weighing and storing in
the sam filthy place. And now, Brothers and
Sisters of this Grange let us adopt some meth
cd to overthrow such a system of degradation
and rottenness. Let us learn where our butter
is consumed, and the price that the consumer
pays; learn whether they are satisfied with the
color and the sailing; what kind of packages
they prefer, etc. And if buyers we must have,
let us learn them to place themselves in clean
places, pay outspoken prices, trade in open day.
light; let them make a fair profit upon every
pound of butter they buy. show themselves men,
hold up their heads, and pay fair prices,-and
they shall have good butter.