Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1874-12-02
Washing Butter.

The editor of the Maryland Farmer has
been gathering evidence pro and con,
upon the disputed question whether butter
is injured or improved by being washed
in cold water before sailing. The testl-
monv of seventeen witnesses is cited,
eleven being in favor Of washing. and SIX
opposed to the practice. The six who do
not approve of the Ilan are represented
by only one name. Captain Tuttle, of the
North Western Dairyman's Assoclatlon'
who says that 'people who cannot make
butter without washing it, had better let
! it alone;' the other FIVE are anonymous
communications to the agricultural pr s.
Among the eleven in favor of washing he
finds the best writers and dalrymrn III the
country. l.. b. Arnold is the first name
| cited In describing the system OF very
successful dtirvman Ill Western New
| York. ne states that he receives from five
| to twenty cents above the highest quota
tons in New York City market; keeps the
temperature of his milk room 50 that in
| the hottest day the mercury never stands
above 60. and is kept from falling below
| co. by stove, in winter; washes his but
ter with soft, cold water, at 90. and does
not use ice OF running water The butter
is Il fancy article of the best quality.
Arlin he SAYS, The idea that II WAS hes
out the aroma of the butter is more ttnri-
/ full than real, AMI certainl Y much less injury
/ is done to the texture by Washing out the
/ buttermik than by working 1t out. When
! the butter is taken from the churn Il
/ should be thoroughly washed III cold WI
/ ter before sailing: howevermuch a>hln@
butter NAV be condemned by others il
certainly works we'll ut the crcamcrlc>.
| The next rame quoted. is "A. w. Chcev-
en- whose average of butter per COW IS 900
pounds per annum. winch is twice the ;tv-
eragc o. the whole country. He feeds
Grain to his COWS every day, with green
rye. corn-fodder and hay, and always
washes his butter in cold water rs soon II
possible after churnlnT. to remove all the
/ milk" He next illudcs to r. ID. Doug
las. of Whiting, VI, one OF the bst of
farmers. Il high authority, and practical
dairyman. who removes the buttrrnliIh
while the butter is still in the churn, and
repeatedly adds watcr-icc water in WARM
weather -rcvolvinw butter and w.ttrl to-
gtther." a correspondent. j.. j. NJ.
of the Jo,rnuL Of the Farm, puts water
with the butter i'll the churn, to gather it.
after drawing off the buttcrmllk, and finds
that it saves much labor in the subsequent
WOfhlnT, anu lOllhlo llI'tl IL III Iult> lHt
BUTTER. At the Brook butter factory,
Little Valley Village, CtttarauGu> county.
| New York, water is added to the butter III
the churn twice. and the butter rin>rd by
soaking, before it is taken out and >altrd.
Col George f. Warning. of Ogden Farm.
who gets one dollar i pound for his butter,
one of the first American authors and far
nlers. and a scientific and successful cattle
breeder and dairvman, runs Oft the butter
milk from the churn. leaving the butter
y ain, ;,nI repeatedly adds waters me
times three times 10 the butter, rln>ing
and working while in the cnurn, and with
paddles; this ''cOnsoli,iate>, the mass an,
remove, most of the buttermilk; and adj
dition to this repeated washing in The
churn, after the butter has been placed OF
a table for working, Il large sp ngc, wrun9
out of cold water, is repeatedly applied t'
take up any buttermiIk which may re
main. The editor thinks = this decide:
the question so far rs general principle l.
concerned but not necessarily and unal
terablv FIR the practice of each individual
1t is supposed that those who oppose the
practice rs injurious to the aroma Of thu
butter have some good ground for then
opinion and as to the course to be pursue,
Zach individual should be governed by IN
dividual experience, following that plan
which he finds giving the bt st results