The Rutland weekly globe. [volume] (Rutland, Vt.) 1873-1877, 1876-11-10


and dry out, when the head must be press
ed down to its place and the hoops driven |
on tight and nailed on both ends. If the |
barrel is not level full when headed up, it |
must be made 80, as this IS most essential |
to prevent after handling of the barrel |
bruising the apples. Failure in this one |
thing of pressing the contents of the bar
rel, so that there shall be no loose apples, |
and no working in any manner Of the whole |
or any part of them, will involve serious
danger of loss of all the labor previously
bestowed; and yet we find that right here
is the great neglect. Right picking and
right packages are all useless If afierward
the fruit is bruised in consequence Of loose
packing.
We greatly prefer to put the fruit inn
mediately into the barrel in the orchard,
and head up the barrel before 1t Is moved,
to the method so often recommended of
picking and carrying to some clubhouse or
chamber, to cure before packing; as it
saves much labor, involves less risk of
bruisinF, and requires less time. When the
barrels are headed up they may be laid on
the side, on sticks, and left in the orchard
| If the weather is fair, or removed to some
clubhouse, barn, or any place where they
will be dry and cool. 1t IS good way to
lay down some poles and rails near the eel
lar where they are to be kept during the
winter, and lay the barrels on them, and
cover them temporarily with boards. The
| point to be aimed at is to keep them as cool
and dry as possible, and out of the cellar
till winter or very freezing weather, as it
is a well-established fact that an apple will
bear more cold and freezing without affect
log its quality than any other fruit or veg
etAble, especially if kept in the dark and
| oil 10 laH bor ah
ing tight packages ia that light and air in
conjunction with warmth rapidly change
| the structure or internal condition Of the
fruit and induce decay. The same agen-
cies which operated in maturing and rer-
fecting it will, after it is matured, ripen
and atterward destroy. 1t is essential TO
SUCCESS in keeping fruit in any manner, or
by any method, to keep this fact in view
and to be governed by it.
The writer has known apples packed as
above directed and put in dark cellar, 10
be frozen solid, clear through, AMI remain
SO for weeks. and on being opened in May,
show no signs Of injury in looks or taste.
There is no question but that it VIII always
pay to pack apples as herein directed, even
If they are to be sold Immediately, and
there were never so many apples on the
market but there would be remunerative
prices paid for such by parties knowing how
they were picked and packed. In COM
mencing to fill the barrel with apples, some
advise placing the layer all with the stem
end down, which gives a fine app arance
when opened, and helps to sell ii; of course
there is 10 harm in dong SO, provided you
do not select larger and better specimens
for that LAYER, as looks are to be regarded
as desirable just as long az they do not de-
ceive. We advise in al cases, instead of
putting apples ia a cellar to keep for spring
and summer use, to have one especially de-
voted to that use, or to partition of a room
in it which can be kept c.ld, even below
the freezing point and at the same time be
dry. We repeat that there is more danger
from warmth than cOld from light than
darkness, from handling than from lying
still. Lastly, mark each barrel distinctly
with the variety and grade ON the ndwhich
should be opened.
THE PROPER TEMPERATURE FOR CHURNING
BUTTER.
To have butter come as it should, IL
should neither tie churned too quickly nor
too slowly. IL Churned too long 1t will be
injured in quality. and if chuTned too quick
ly its quality will lie injured snd the guam
tity deere ased. We think there ID no doubt
that, in practice, cream should be little
warmer in winter than in summer. when
J the churning process is commenced, for the
temperature of the air will usually increa!c
or diminish 1t during the operation.
With our own dairy, as it averages from
, year to year, we have found CT the mos
= satisfactory temperature for the cream tC
= show when the butter is ready to separate
, And, really, it is of more importance tC
j have the temperature Just right at the end
e than at the beginning of churning
, There are so many conditions connected
| with every dairyman's practice, that 1t is
: impossible for another to decide, without q
trial, just what is the best temperature fol
a each to seek at the beginning of the churn
G ing. If IN summer, and the air OF the room
! is very warm, and the cream likely to be {
long time in coming, the cream should bt
colder than its winter, when the air of the
room is colder than the butter should b(
G when it separates.
7 Temperature has very much to do will
! the length of time required for churning
I and moderate variation may work no 9th
er harm than mere shortening or length
t ening of the operation. If, however, but
r ter is much too long in separating, we art
sure that its consistency is injured. Two
, or three hours Churning in summer almOs
3 always brings soft, white butter; and il
/ winter that which is bitter and white.
D In winter, care should be taken that tht
' cream is ripe before churning is commenced
: that the process may not be retarded. Ii
= summer it should not only be cool and ripe
but entirely free from all signs of fermen
+ tation. Cream which bubbles and foams
a and bites the tongue, can never make good
4 hard, sweet butter. In fall and spring
; when the cream is usually firm and dry
. aud would begin to separate the momen
= | tna oh a1
e important to retard the churning process
= by adding few quarts of skinned milk Il
b the cream before beginning TO churn it
- Other things being equal. that butter which
= is the hardest ia the freest from anything
g except butter.
G Butter and milk, butter and water, sn(
@ butter and brine cannot h,' rs hard as oleA
n butter. We must, ther, fore, seek to 81
churn as to obtain the most thorough sep
il araton possible, and after churning s.
6 handle and work the butter ills TO have
IS free from both milk and water, for neithe
!. is any addition to good butter.
n Now, If we churn to quickly, an
r. change the main portion of the cream int
II butter and buttermilk within the first ie1
# moments, the remaining unchurned cream
e will be washed into the buttermilk, which
II on account of the dryness of the cream
Is will be small in quantity-and thus rende
n it so thick that it will literally daub ever
d globlle of the butter with coat of it, ant
q thu, gathered into the butter itself, in
II stead Il being washed out, as would hay
d beeh the case had the cream been sufficient
/, ly thiuned uy adding to it a suitable quan
e tity of milk or water. We would, there
fore, add milk to cream before churnin
! it, for two reasons First, to retard tn
q churning process, that all the cream ma
q be churned before any of the butter begin
/. to separate, and, second, to render the but
= termild so thin and watery that it will read
,. lily run off from the crumbs of butter, in
II stead Of adherug to them like thick me
h lasses to sawdust.
!, But good butter may be spoiled after
/ is properly churned. Working and salt
= | INC with the hnnds Is q common cnnsa O