Bradford opinion. [volume] (Bradford, Vt.) 1874-1881, 1876-02-26

y
will make any difference with til
4 amount of cream, there Is q simpl
@ experiment which any one can tr
8 and which will settle the question
o "Take glass jars on which nrc par
Il ed graduated scales and set milk q
!, the same quality Mt different depth
|. from two to eighteen inches. Tn
+ depth of the cream will always b
;. in proportion to the quality of milk
q The points to be attended to IN tn
8 manufacturing ola superior articl
n of butter are these LIST. We star
}, on the supposition that the COW
n have plenty Of good rich feed an,
l that the most scrupul0us attention
0 is paid to ueatness both in the var,
J. and in the dairy that the cows al
Q regularly sailed aud In every wa,
taken proper care or. CLEANLINESS
b in the dairy is SO well understood
4; that it seems superhuous to mention
/. but this requisite alone will not 81
, cure desirable result.
, 2ndly. 1t is much better to hav
place especially prepared for it
, and separate from all the Odors 0
cooking and all other smells. Moth
ing will receive u faint 40 quickl
rs milk or cream. The lnilkin,
i. having been done quietly and will
dispatch should be strained into tn,
perfectly cleansed and perfectly
cool vessels prepared for it. BY
some way, either by the introduc
, ton of spring water or by a cooler
+ from a celler the temperature should
not rise above co. +.
While looking TO see il there il
T any milk to 10 skinned we take
occasion to say that you would
think when man has COW to sci
that the milk from that COW was al
least half cream. The fact is thai
although there is a great deal OF
difference in cows yet the average
COW yields, out of 1000 parts, 81
parts are butter, 1913 are water,
casein, albunium, milk,sugar, phos
plate of lime, &C., make up the other
parts. No COW was ever bought or
at least we never owned one, which
was represented to make less than
a pound of butter per day, the truth
is that only one COW out of the
twenty-five different ones, ever
made that amount and she was one
bought from a Canada drove. The
reason probably was that l never
learned the art Of skimming but
one side Of the pan. Judgement is
required to know when to skim.
Most butter can be made of cream
taken from thick sour milk and
butter of a nicer flavor can be made
of cream from sweet milk but it will
require longer time for ohurning.
In warm weather do not stir your
cream when you make an addition
to your cream pot, for the more it
is stirred the quicker it will sour {:
in winter always stir the cream be.
cause butter will not "come" till an
acid is developed in the cream.
If the temperature of the dairy is
uniform there will be milk to skim
both night and morning. At first
thought there seems to be only one
way to do SO simple a thing soon
learned there were two at least. Ono
friend told me to take a knife and
lay the cream away from the edge
of the pan, another one who saw me
going through the process said you
must not do that, you will make
your butter taste Of tho tin beside
injuring your pans. The last one
was in the right | think and the
first Que more nice than wise. Care
should be taken to save as little
milk as possible with the cream.
In large diaries it is necessary to
churn every day, in others once iu
three or four days. Cream can be
kept i'll perfectly good condition for
a week if not allowed to rise above
Coz.
4thly. The ohurn should be
thoroughly scalded and thoroughly
cooled before the cream is plac ed
in it and sweet cream should never
be mixed with the sour or cam, as it
will take longer time for it to
come and much will DC lost in the
butter milk. My own opinion is
that the kind Of power to be APP
piled to the ohuru,. should have
something to do with the question
of temperature. If horse or dog
power is applied 60 deg. may do
but as all cream must reach 6S deg.
before butter will come, it is GER
tainly putting too severe tax on
the PATIENCE when man power is
applied, There is l suppose more
butter spoiled by being churned
when the cream is too warm than
by any other course. When ther.
costs so little it is hardly
worth while to run any risks.
With the utmost care and the best
Of feed the butter will in winter,
need artificial ooloring. Carrots
ire principally used in vt. aud not
always with the most satisfactory
'esults. One carrot of strong flavor
will spoil a whole churnipg. An.
lotto is, think superior to carrots,
t will produce color equal TO the
'ichest June butter, it requires
ess time in the preparation, there
) no grating of the AesA from your ;
lngers or disagreeable smell or stain
o follow, Is inexpensive, and is u.s.
d altogether in the celebrated dai
les Of Orange county, N. Y, and
II all the large dairies where the :
utter commands the highest prices, I
he preparation is very simple, dis Z
olive the snnott9 ia water or milk '
nd strain into the cream when it I
oes into the ohurn. Experience is .
eeded to know how much to use. l
your cream is at the proper tenn. !
erature the butter will come TO- 4
ether all right; it is sometimes