The Rutland daily globe. [volume] (Rutland, Vt.) 1873-1877, 1876-01-21
CHE Rutland 1ai'y 6lohr
FRIDAY, JANUARY 81, 1876.
MANAGEMENT OF THE BUTTER DAIRY
By Mrs. John T. Ellsworth, Of Barre Mass

By Mrs. John T. Ellsworth, Of Barre Mass.
To make good butter the COW 10 OF the
fret importauceint the dairy. There are breeds
which are particularly adapted for butter
making and in all breeds there are doubt
less good cows for this purpose, but in most
breeds there are COWS which are exceeding
ly poor and positive injury, and should
be promptly disposed OF before attempting
to make good butter. This can be ascer-
tanned by setting each cows milk by itself,
and making butter of it..
She must be in good flesh to expect a fine
favored and high colored product. She
must also have good, rich food to eat such
rs early cut hay, rowen, Indian meal,
shorts, few roots, and teaspoonful OF
salt each morning. She must be regularly
fed, watered and MIXED, kept warm and
clean, in cold weather, but in stable
properly ventilated. In summer she must
have plenty of good, sweet grass, 80 that
she will not have to resort to foul grasses,
or weeds, to sustain life, and also to make
milk, with plenty of pure water. And it
is of the utmost importance that the milk
ing be done in neat manner, as a small
amount Of filth will cause a great amount
of mischief.
DAIRY ROOM.
This should be situated above ground,
where the temperature can be controlled,
aavoiding, if possible, southerly exposure,
with proper ventilation. The air should
be admitted to the room near the floor, 30
that no wind can blow upon the milk from
any source There should be blinds on the
windows to control the light, as a strong
light will affect the color of the cream.
The temperature should be from 62 to So
degrees to raise cream of the best quality
and color. 1t must be kept perfectly free
from all foul taints or odors of every kind,
as milk and cream are very easily tainted,
and these odors and taints will all be con-
centrated in the butter.
DAIRY UTENSILS.
One of the first conditions by which to
secure good butteris, that every utensil used,
from the milk pail to the butter flrkin, OF
box, must be kept clean and S,oeet. Pals
made of tin are preferable, but if wooden
pals, and packages or boxes, are used, and
reused, they can be kept sweet by q
thorough washing and cleansing with strong
lime icdter, scading and drying in the sun.
The pans should be washed in two waters
each time, being made as clean as possible
then scalded with boiling wafer. The
churn, butter tray ladle and butter worker
must be washed and scalded in the same
| manner
SETTING MILK.
To say how, or in what kind Of pan t
set milk, would perhaps be assuming too
much, but | oU say, without hesitation
that in my opinion the poorest and mos
laborious way to set milk is in the six quar-
pans so commonly used. In our dairy W
use the Empire state" pan, and have neve
seen any other kind for which we woult
be willing to exchange. Under ordinar,
circumstances thirty-six hours is l1ni
enough for the milk to stand before i'm
ming in cold weather it may be well l.
let it remain twelve hours longer. 1t is no
advisable 10 let cream remain on milk to-
long, exposed TO the air, simply to increas
The quantity, at the expense of the quaint,
of the butter. There should be consider
able milk skinned with thick cream f.
churnng. If you churn very thick, sill
cream, the butter will have dull, o ly NJ
pearancp, while, on the other hand, II yo
nave considerable milk with it il vii have
clean, bright louk. When cream is KEEP
trom une skinming to another, adj iltl
salt each time, and it should he vel. s,irre
rs often as new is added. II should not l.
. kept too long before churuing, never ,ngt
than - week Ctour or five d.yI Is hetitr
at any rate never after acidi y dev, yps II
self. Deep TIN pals are preferable fo
cream, rs they are convenient for temper
ing it for churning. IT the cream is To
cold, it is easily brought to the right len
peraure by setting the pail in hot waite
surriug continually, until the thermOm, Il
indcies go degrees, or if it is TOO warm pl
the pail in ice water. and CO.. II 10 So {
SO degrees according TO the weather.
cHuRNiNG.
, The wood Of The churn should be tempe
, ed as well as the cream. If il has been keI
in a cold room in winter, hot water shou
allowed to remain in it till i[ has warmt
through, to a temperature of 60 degre'
= This oftentimes will save one hours tin
in churning. In summer cool the churn
the same temperature. Churnlpg, was
{ ing and sailing has more 10 do with ma
Z ing good butter than many suppose. W
= often hear people prasing such and such
y churn, as their pet churn, because they C,
wash and salt the butter 90 nicely III
Now, to churn with any kind of crank,
! float churn, the process goes on by fiictio
u which is continually wearing the grain
e the butter during the operation, and whit
y it Is sailed in the churn it is really grndll
!; the butter and salt together, to the inju
|. of the grain, and the butter SO made "
become rancid in ashort time. This o
thing, in my opinion, is the real cause
E so much poor butter in all our marke
II whereas if it was properly churned q
handled 1t would have been of excelle
quality. "The keeping qualities of butt
y depend entirely upon the extraction OF
4. the buttermilk AMI in preserving the grail
Al The correct principle of churning is
Al "concusson, which is obtained in the {
" dash churn, or in the new oscillsting chu
which is on the same principle, but wbi
At is operated with very much lees labor
~ COI ORINd