The Lamoille news. (Hyde Park, Vt.) 1877-1881, 1877-06-06

grades, in every market.
Now about that quality that has al
ways sold well in every market, and
always will until dairymen make good
butter as a rule and not as an eNcep-
ton. would not discuss the fancy,
high-priced article which gentlemen
farmers sell to their city friends, but
the standard prime butter which is al
WAYS i'm demand. If we but keep
careful watch of the market reports
during the season we will have no.
ticed that vastly more butter is sold
for fifteen cents a pound than for forty
cents, which is simply because the
40 cent article was short and the 10
cent butter over plenty. 1t has been
said that there was too much butter
made in the last two years, and that
the market was consequently over
stocked. l say that there was too
much poor and not enough good.
OUR METHOD.
Since our method of making is not
generally practiced, l will here take
space to outline it. We have tried
several systems. and, all things con-
sidered. find the one we now follow
most satisfactory. We have selected
the large, shallow pans, which hold a
whole milking, and in which the milk
can be both heated and cooled by wa
ter, as those best adapted to our pur-
pose. As soon as the milk is brought
into the dairy-room, it is strained into
the Empire State pan, and immediate
" heated to 1870 degrees.
The same result could be obtained
by heating over a kettle Of hot water,
either by the steam or by sinking the
tin milk-pail or pan in the hot water,
but the milk must not be warmed di-
rectly over the blaze Of a hot fire. 1t
is then cooled Tin warm weather) by
running water to about 81 degrees.
After milk has been so heated
and cooled, even in very hot weather,
it will keep sweet much longer than if
it had not been thus treated. In that
portion Of the year that the Their
mometer does not run higher that 70
degrees, milk can be heated as direct
ed without cooling with water, and
still it will keep sweet much longer
than unheated milldii Milk treated in
this way should stand at least twelve
hours longer before skimming than if
it had not been warmed. In cold
weather the temperature Of the milk
room should never run below So de-
grees and IS is much more preferable
to make good cream.
TIE ADVANTAGES OF HEATING.
We find that the advantages Of heat
ing milk for butter are /: list, that we
get as much cream and Of a better
quality. I'd, it will churn quicker
when sweet. Sd, it makes q better
quality CT butter, either forimmediate
use or for long keeping. 4th, the col
or Of the butter is more uniform and
the tint always a desirable one.
THE CHURN.
The correct principle for churn is
one which brings the butter by con-
cussion or q bIoao, and not by friction;
that operates easily and is convenient
to wash and remove the butter from,
and to keep clean.
CHURNING.
Churning cream to make good but
ter is not 50 simple a process as some
may think. 1t must be churhed at
the proper time and at the proper
temperature, and the churn should be
stopped rs soon as the cream has
broken, but before the butterhas gath
cred in large balls. In warm weather
it is Of great importance to watch the
process closely and to notice just acheR
this change is to take place. At this
time add enough cold water mot ice)
to reduce the temperature Of the mass
to about Sc or SO degrees and then
complete the churning, which will be
as soon as the butter is in a granulm-
ed form, with particles about the size
Of peas. Then draw off the butter
milk and dash in cold water, repeating
the washing until the water drawn off
appears clear. Now take out layer
Of butter into the tray, and sprinkle
on finely sifted salt, at the rate of
about an ounce Of salt to the pound.
Then take out another layer of butter
and salt as before. After the butter
is sailed, set it away for about three
hours for it "to take salt" and Hhard-
en- the grain" Now work it little
with wooden paddle, and set it away
again until next day, when it willneed
but little working before preparing fol-
market. BY handling in this way you
will get clean bright article, with q
perfect or unbroken grain, which will
keep sweet whether consumed immedi-
ately or packed down for future mark
citing.
A WORD ABOUT SOFT WHITE BUTTER
/ have no doubt that some have
had experience with butter of this
character. The principle cause O
butter coming in this way is the lacl
Of proper cooling before putting it int
the churn., When you have such {
churning, take it from the churn witt
as little buttermilk as possible, into
butter tray drain off all the butter
milk you can (but do not try to wasl
it) and salt with about three times tn,
usual amount and set it away to hard
en- until next morning. Then bring i
to the light and work it carefully
little with the hutter paddles and re
turn it to the cellar again, and repea
again for two or three mornings ant
You will have by this time a good cleal
tray Of butter.