The Middlebury register. [volume] (Middlebury, Vt.) 1850-1882, 1876-09-23
AGRICULTURAL department.
CONDUCTED BY ALBERT CHAPMAN.
Soft Butter.

A. II. Bailey of Lamoillc county
writes to the New England Farmer as
follows;
noticed, in late issue of the Farm
or. an article with the above caption.
1t is, without doubt, great los, among
dairymen through the months of July
and August that so much OF the butter
they make, is, when churned altogether
too soft. and the loss is sustained either
10y the producer or the dealer, and Of
tentirnes both. Now, is there no rem
edy? Butter that is made from churD.
ing cream of too high temperature can
not he made into first-class article,
although it can he partially redeemed
if one understands the art.
have made more than eighty tons
of butter since commenced dairying,
and, by diih of observation and expert
ence. have come To know certain facts
which | did not know at the start. In
the first place, no sane man should let
IA winter go by without providing for
good stock of ice rs not one dairyman
in twenty can have his butter come
firm and good without that commod-
ity, aud just the pleasure of having ii
to use in the hay field will pay for stor-
ing. l confess can't quite sympathize
with those who are in trouble with soft
butter, but / will make a suggestion or
i. s.f In
my brother dairymen. My cellar is so
constructed that it is cool, so that it is
rare thing that my cream after stand
ing twenty-four hours. is not cool
enough to churn. l never want cream
churned the day IL Is taken off. 1t does
not come to butter as easily, nor make
az good an article as to let it stand and
ripen and, at the same time, get the
temperature lower,
My cellar is 10 feet deep, &c wide, and
As long, cemented on the bottom. ]
exercise great deal of care about keep
ing my cellar cool; | take out the win
dows on cool nights and no others. and
shut them early in the morning.
Now. if could not get my cream
sufficiently cool without, would have
box made Of plank deep enough to-
hold my cans of cream, and three or
four inches to spare, so as to set them
on some bars at the bottom, also to lay
chunks of ice have pipe run out at
one corner to carry off the water into
the drain. l always make it q point to
churn early in the morning, while the
other hands are milking, which would
be n great help to those churning above
ground as one can get it out of the way
in the cool of the day. My churning
room is just out of the main cellar. .
by so feet, and 10 feet deep, and so cool
/ find 1t no trouble at all in handling
butter in the hottest weather.
When one churns up stairs and the
cream, of course, is growing warmer
all the time in very warm weather, the
temperature should be, at the start, as
low as so degrees if possible.
1 would like to say word on work
ing butter, if ii would not make this
article too long. 1t has long been u
mooted question whether to work but
ter once or twice, with the hand or
with a butterworker. Some Swans
have said the hands should never touch
the butter. AS TO the first question, if
butter comes all right and person un-
derstands it he can make better artl.
Gle to work it only once; if it don't
come right, ii can be very much i'm
proved by letting it stand few hours
and then working it again,
made the inquiry of Prof Arnold,
at the Dairymans meeting at Montpel-
Ter in rs, if he worked his butter twice
he said he worked his partially and let it
set half an hour and finished il. have
tried different ways of working butter
and have come to the conclusion that
If one understands it and the hands are
all right, there is no better machine
than the hands when the butter is to
be packed, but if Jumped, good work
er IL preferable.
II. A. Willard said, at st. Adams,
that in the best butter section in Eu-
rope, they work the butter with their
hands. With ones hands rightly pre-
pared and handled, 1 will defy the best
epicure in Boston to find fault with the
grain or texture of the butter.