Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1874-01-29
lid that shuts over them. l milk clcanlv,

lid that shuts over them. l milk clcanly,
and strain Immediately into the pals.
When milking is done. these are placed in
the watts of water carefully avoiding slop-
ping and the tracking of dirt into the room.
Now have found that when the air is
eighty degrees in the room, and the water
sixty degrees. that so much warm milk
raises the temperature of the wat r. and it
is often twenty-three degrees higher on tor
than it is ut the bottom. Ice is placed
upon the >urface to reduce this to the re-
quired point, which think is about sixty
two degrees The ere nm is SKINNED from
the pals where they set. into !, dish. and
the women do not lift the pals ut tll-but
they skim when they please. and the men
empty the milk when they please. lie
sign to make he pals so large that wonlen
will not attempt to lift them; if they did
[ would make them larger still. The Islils
IRE Carried out and empted do not have
any swill barrel near the milk-room
iIave pure air and good ventilation in the
milk-roo,i,. and even temperature for the
milk. The women wash the pals, and
making is to them easy work.
Nv churn is the revolving barrel churn
Before Il trying was my speciality used II
}. IL
with the cream stick ny to the cover and
sides, and Just before the butter gathered
scraped the or am. and soon the butter
was brought; but I am sure there WAS Il
great waste. Some cream went away with
the butter-milk, and some was mixed with
The butter. to its damage. We want uni
form agitation, and by using the revolv-
ing ba, ri churn all the cream is acted
upon equally. When the butter has come.
and is i'll Jumps rs big us walnut. [ stop
churning and draw off the butter-milk, and
put in cold water-tnrn the churn a few
times, draw this water off, wash again,
and usually the butter-milk is all removed,
Now put the salt in the churn-an ounce
to a pound-and as you revolve it the salt
is Incorporated evenly with the butter.
Now take it out and work it u few minutes,
and before the salt is all dissolved, the
water is run off, and it is worked enough
to pack in tubs. l prepare my tubs by soak
ing them about week in strong brine.
use spruce tubs, and believe this wood
better than oak, ash, or maple. My but
ter keeps best in spruce. | soak three
tubs usually in one brine, then throw the
brine away. 1t will get woody taste by
longer use. | use twenty-five and forty
pound tubs, and sell it in the fall usually.
In marketing, you must, rs far as pos
sible, find the consumer. 1fyou put your
good product along side the vast amount
of poor butter sold on commiss on in open
market, YOU may be sure that the merchant
will make his profit on your good butter.
and it will suffer from being in company
with poor Tray. You may not get the
highest price paid for the best butter, the
so-called gilt-edge, or fancy butter; yet the
demand is very great for good butter at 4
| hi her price than the highest quotations IN
market But you must have IN even, uni
form article. so that when you geta custom
err you can keep him, and if he sends to
YOU for a tub for friend, he may know
that there is no possibility of its being {
poor article.
Mr.. Douglass said he had formerly useC
the Durhams altogether, but within few
wears had made trial of the Ayrshires also
| But he had now introduced the Jerseys
and found great merits in thcm-tor butter
making purposes, of course, not for cheese
or beef Was not tenacious to have then
thoroughbreds, but satisfied with II mixture
| The water around the milk-pails shoulI
come slightly above the milk. to secure ii
Equal ml.eraturc. | aim ut Il tenpera
ture of sixty degrees, and from that L
sixty eight or seventy. Don want t
xprl the animal heat too rapidly If to'
much haste is used. there is danger of tn
tninlal fl ,vor being retained tn some eN
tent. which is fatal To the q alIty OF tn
butt-r. However pure the cream. Ii eN
posed 10 the drying 4 /, the mnch-to-b
,.readed viii specks will app ar by m
system You get II d;lmper atmosphere. an'
consequently much less of the drying ar
,und the edges of the cream vessels. hes
white specks are driesl, unchurned cream
I If they appear, it is impossible tor YOU t
! have II good art Gle of butter. BY al
means keep away the currents of air. Kun
ming water should be introduced by faucets
Don't get too low Il temperature, even II
hot weather. luse Il common, >nrll-hole'
SKINNER Great care must be taken L
ret all the cream, even il You get !, littl'
sour milk with it. 1t won't hurt the butter
unle-s it stands too long. fill my pail
about twelve inches deep.
The great benefit of setting milk in deer
pals is the better to control the tentpcr.t
trlre of the milk, and make it uniform
while the process is going on. Skim Il
soon as acidity commences as a IN q
y
1t don't iniure the butter to have the mill
lhicken a little before skimmnc. | hay,
Il free circulation of air, especially during
hot wcather-hut no drafts. Pay but httI'
attention to the temperature of the ar
control this matter III respect to the mill
and cream with water. My pals are thir
teen inches deep nd thirteen inches across
Bv NV sys EN- do not believe there is an,
loss Of butter, even in cold weather. Ii
large, deep pals. ! avoid the cream drying
on the sides, producing white specks. Have
no trouble in bringing my butter Wan
my cream ut about sixty degrees for churn
/ ing Don't allow it to get cold enough t
need warming for the churn. If it mus
be warmed do so by immersing the pail .
cream in warm water use very littl'
coloring matter, and don't expect to us
any after getting all Jersey stock, and thu
properly selected: for it isn't nil Jersey
that are good. nor all of any other bloo(
that ore Door Am decidedly of the opiniCl
that the Jersey stock improves the colo
and amount of the butter. Use carrots, i
anything, for coloring. Don't know abou
annatto, but do about carrots. Describe,
CRATER. which he highly recommended
on oblong box, with II cylinder running
through it. In five minutes he could pre-
pare, in the best possible shape. enough 70
a large quantity of butter-and that with
out blistering his hands, which with othe
graters had been a great annoyance.
In reply to question as to the produc
of his dairy, Mr.. Douglass said he ha,
some difficulty in arriving at an exact re
suit He had only been on his presen
plan about four years, and had not yet full
ly succeeded in selecting and testing hi
COWS. Besides, many of them were youn:
and not fully matured. Another draw
back the present year was the early ant
sudden dropping off of the fall feed no
is the season yet over. And yet he coul,
report an average of about 200 pounds o
butter per cow Some afforded 250 pound
Others less My spring butter sold 70
forty cents-my fall for forty-five, ant
my hot-weather butter for thirty five
averaging thirty-eight OF thirto-nine cents
L. 7 IL