The Middlebury register. [volume] (Middlebury, Vt.) 1850-1882, 1879-08-29
OR WE'LL.

Rev. NJ. L. Severance has returne,
from his vacation.
The much needed rain has come a
last and will do much good.
Tho Horizon Club has rcturnc,
from Lake George and report goo,
time.
Mrs. Rogers died at Chapman Poin
last week, aged nearly 100 years, th,
oldest person in town.
-Chas. IL. Joyce, M. c., of Rutland
will lecture before the Orwell higl
school on the evening of Sept. 10th; he
will be followed by Prof. Ezra Brain.
erd of Middlebury, on the evening OF
Sept. 26. Prof Brainerd's subject will
/ be, "Whats in namer' The school
} will open on Sept. LIST. A limited num-
Der of people from outside the district
will be received.
johnny Newell, a lad of some
fourteen years, was nearly killed last
week Friday while returning from the
excursion to Burlington. While play
ing on the platform of one of the cars
he was knocked off by the bridge near
Shoreham station, and fell down bank
some twenty feet. Three ribs were
broken and one arm smashed, his hip
broken and his scalp torn open, besides
receiving other internal injuries. Drs.
j. s. g. N. Gale attended him. He is
now only just alive.
Your correspondent called the
other day at the celebrated butter dairy
of III. T. Cults and learned the follow
ing items of interest. The dairy, by the
way, is probably not surpassed by any
in the state. The butter made here has
sold this season, in open market, at |
from forty to forty-two cents per pound. |
Mr.. Cults cows are fine looking Jerseys, |
and are bred with special reference to |
butter making qualities. The milk is |
started out doors and runs into the |
house through spout which connects |
with five large gilt edge pans, under
which water is running all the time.
A large ice chest in the room in addition
is kept full of ice in warm weather 10
lower the temperature of the room,
which is kept at about 62 deg. The
water itself is four degrees lower.
While l was present the milk in the
pans was tested and stood at 60 dogs.
The milk is allowed to stand about
lhirty-six hours before skimming, and
IL is skinned just as the milk is sour
ing but before it fully turns. The
is done in large barrel churn
by horse power, every other day, and
about eighty pounds of butter is churn-
I'd each time. The cream is kept at
of about 60 deg. the night
before it is churned-in winter it is
heated until it is as high as 62 deg.-
after churnlng the butter is washed
hree or four times in cold brine. Three
'ourths of an ounce of Higgins salt is
lsed to every pound of butter. The
butter is worked in a butter-worker
with a square lever, which is preferred
o a round or six-sided one as it
queezes but docs not crush the butter
.lobules. Most of the butter is packed
II five or ten pound boxes, into which
! thin cloth is put before tho butter is
packed SO that the butter nowhere
zones in contact with the box. A part
If the butter is sold OH contract, and this
s put up in one-fourth pound balls, J
and monogram of the manu-
acturer put on, and then laid into tin
rays which are packed in tin chest,
he butter is shipped every Tuesday
morning, and goes for the most part to
Boston and Providence. In closing /
nay be mentioned that the butter from
his dairy, while competing with
numerous other brands carefully select {
ID, received the first premium upon
areful testing by Philadelphia experts.