The Lamoille news. (Hyde Park, Vt.) 1877-1881, 1877-06-06
FIRM, GARDEN AND HOUSE,
RuIIrR AND BUTTER MAKING.

Ii is an acknowledged fact that the
farmers Of New England cannot COM
pete with those Of the West, in the
raising Of beef pork or grain; the
cheapness and abundance of land, the
wonderful fertility ofthe soil, the ease
with which it is worked, more than
counterbalancing any advantage which
we might possess from our compare
tive nearness.t to market. Again, dis
lance from market must restrict many
of us from proftably raising vegeta-
HES or small fruits, and from furnish
ing milk to city consumers. undoubt-
edIy To those thus restricted by cir
cumstances. butter-making offers the
best inducements, provided, in the
first place, that the farm is adapted to
grass. and in the second place, that
the business is carried on with energy,
skill and neatness in all its branches.
To make an article that will readily
sell for a good price, it is important
that good butter cows be selected, that
they be fed with plenty of rich milk
producing food, and have easy access
to clean pure water at all times. The
farmer must aim to keep them always
in good flesh, since poor COWS can
never be expected to give rich milk,
Again, to make butter successfully at
ali times, whether in the sultry days
of midsummer or in the extreme
weather of mid-winter, one must have
a suitable location and all necessary
tools and conveniences for the work.
1t is a comparatively easy matter to
raise cream that will make a salable
article of butter in the cool weather OF
MAY, June and September, but to
make first-class article all through
hot weather, to produce butter that
will stand comparatively firm under
the heat of summer, and give perfect
satisfaction to grocer and consumer,
requires the skill of master butter
maker,
DIFFERENT WAYS OF MAKING.
Probably there is nothing produced
upon the farm under so many different
circumstances as butter. Almost ev-
erv day some new method Of setting
milk or of handling butter comes be-
fore the dairying public. Some still
set their milk in the old-fashioned six
quart pans upon shelves; others re-
tain the pans, but have substituted
racks in place of the shelves under
and through which the air more freely
circulates another class place their
milk in deep pals which are set in
cold, running water; while yet others
use large shallow pans, each made
large enough to hold the whole milk
ing of the dairy, and are so arranged
that water can be made to flow about
the milk.
There are a great many different
patent pans now in use, each, of
course, claiming to be the best, but in
which there is really but little practi-
cal difference. Some believe in deep
setting; others as firmly in shallow
setting. Some churn the whole milk {;
others get better returns by churning
only the cream. Some believe in
heating before cooling; others in cool
ing Immediately, by placing the new
milk in ice-cold refrigerstors for TWEEN
ty-four or forty-eight hours. Each
claims to make the best or the most
butter, by his individual plan, and
good butter is most certainly made by
each and all of the methods.
SOME CAUSES FOR POOR BUTTER.
But where does all the poor butter
in market come from, when we all
claim to make only the prime article
And what are the causes which so af-
feet the quality? These are questions
which are many times asked, Among
the causes which injure the quality OF
butter I will name, first, disease in the
cow; fright also has an injurious eff
feet upon the milk; breathing foul
gases or odors often leaves it's faint
upon the milk it is also affected by
whatever the COW lives upon. Next,
the cream while exposed to the all
in rising is very susceptible to taints
Of all kinds; churning it at too high
or too low temperature always in.
juries the product. Butter can be
greatly hurt by over churning, over,
working, or both, and much of the
poor butter in market is spoiled If
these ways. When oyerworked it APP
pears greasy and sticky, and will keeT
but very short time. The secret O
this injury is in the breaking of the
grain. Perfect butter, like sugar, ap
pears under the microscope to he made
up of granules or crystals, and tx
crush and destroy these is to destroy
the distinguishing feature of perfec
butter, and ruin completely its keep
ing quality. ] find in going among
dairymen and dairywomen that a larg
proportion of them do not know hoy
to make butter which will keep swee
to get to market. On seeing a pack
age of butter being put up, | aske'
the good lady whether she believed he
butter would keep perfect for a loni
time. She replied that it always ha
kept good until her husband carried
to the village every Tuesday, whic
was their market day. This butte
was churned, washed, sailed, worke
and packed in less than sixty minute
from the time the cream went into tn
churn. If it reached the consumer i
few days it was probably eatabl
butter, but if, through any delay 0
oversight, it was set one side for fe,
months it would be poor and perhap
altogether unfit for eating or cooking
1t is said-and / have no doubt
10 trua-that fharo ic nnra rou,,; gI