Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1879-11-07

AS the COlu weather utaNb On NldCe, luc
dairywomen will begin to feel the annual diff
fculty which visits them with the return of
winter in making a respectable quality of
butter. At the season when good butter is in
greatest demand and the best price paid for
it, is the time of all others it is the hardest
to make, and the least quantity procured.
This condition Of affairs i'll the dairy should
not be so, aud need not be so.
1t is worth while to seek information in o
business which will pay 50 largely to master
in all its Details as a knowledge how to make
good butter. A great many inventions have
been made to advance the dairy interest, and
flood of light thrown on the business of
butter-making by the investigation of scien-
tifc men. All who will may be informed on
any points Of dairying they wish, by inquir-
ing in the right quarter.
But how to make good butter in winter is
the most important question with the major
ity of farmers wives at this particular time.
There are several difficulties to contend with.
First, the cows are apt to be 'strippers.'
They were fresh early last spring, perhaps,
and the milk decreases in richness as the pc
Rod from calying is extended. This can, in
a great measure, be remedied by feeding
richer food. A feed Of meal and wheat bran
with pumpkins every evening and morning,
and the COWS stabbed or shielded to protect
them from the cool nights will 60 far to in
crease their flow of milk, and also add to the
richness and quality of the cream.
At this season, too, the bad odors Of closed
rooms is liable to injure the milk. 1t is
brought in contact with the smells of the
tbe titcbc,, CO., fop H., ,,,,r,,css ~ .,tli,l,
ening" tbs cream in otb.r ,rords Lavin,, il
,,rorerl, so,rad for cbnr,,ine Tb;s INST Lo
avoidsj ar Good brtter 10 LonsIess parti.s
,ro,,i,lad Ia H. Col - ,,.;11 -,
H. L. ,a,troti,,l, 49,, lii, I,. la,i, H.
cans sl,b,5ergad in To1cr Rpt ybera tens
have croaIne,'e b,,.,1reis Lave ,,o,,o and viii
Lovo 10 dov;sa otLe. ,,,,a,,s or ;,I,,r1,. Nv,
uLat tbay Layo
cd ra% Iii. ,,,,,s. l,o ,,1 ~, 80, GUSTAV,
of b,,ttsr' maxine viii succeed in ,,ro1rci,C,
l,ool ortioIa ~ H,ttar TIL aa,, H., s.,',,T,J
hy richsr fooj for tba ,,oy,s Hen, ,I,to;,,'
81 tba ouaIity ~ ,bs ,,ill, r.on;rsd 10, il
- l III, L. l., aoli -. -,
Tr.o,,, y;Il 80 i, o. t.,,.,,srot,-a T.arl,. -
tbs frsez;,,,, ,,oi,,t ND il ,Lo,,lI ia I,+ =, n
.rol ,,looa al. ~, - ,,r,, ~ !, ,l.;I
eno,,Gb bos - ,,otI,arod for - lL,,r,,i,,,.
W., il con he LroS,g,Lt ~, IN a ,',o,1,, 10,
,,arat,,ra Inv flIi,,c % ,rotI i,,i - ~
H. 1901 I'll sooIli,,r, 80 49,,
81 - LA - =; 2, - -. -, ,4-
tbe mass is heated evenly thTouob ,sbn, in
-, -. l. Iii H., - q. - -, u
tboygb sIisbt1, so,1r r.o, cI-,,r, -,
80 A. 80 -, I,tt-r T., - ~
our IronsrIv tta craa5n Viii how ~ .,a,'I
SOM tima in t,,,,,aratl,r Of aiajt,. -
~ Rib IL, - :; TalI. - -! w. =.
- 49,. =; -. - ~ - ~
~! ~ - no IA 40 O''O7' "-''S4 VI
uln Ne, circumstances
Inc churnlhg IS very important matter
IL Tue chuilllIs - uoue III tAe hIIchyu "A,re
tne NHIH''n Vi We s'oNe Is us pended upon
'He cream sHoulu oe cAurneu Ia an ar IsuI
ou"in' "Lelo tne OHl'eIa'u'e oi tAe cAurh
OHH "e ieu"0eu :" "ooUt s'A'! oI slA'! Two ue-
sreeS before Pl"ynB iL' cream III IT, Inc
cream SnouId DC Drought 10 TINS TEN perature
also "Aen making re.ly Ior the euurn' Inns
cannot ue uone without ometer,
WHICH neccssar! sIuu4ellt can De purchased
| LUZ "OouI ny! cents az almost any hardware
s'oIe' Ila'lns Soalueu Out inc chGrn Wen
Win ciSan wen water Drought 10 the BOIL
eMPty tIe cream inIo 'ne churh and close IN
| neul"leiy' II Inc churh Is Gr-ught' or near
y 80, tAe AlBnTr temperature OF the room
WIZ NOT aneG' the inside ana the churnln
may proceed ~ 'He customary manner. II,
nO"t'eI, tue cuurn Is mol close one ana
aunlltS lne ar ut every stro6e OF Inc dasher,
lAen tne room the WORK Is done IN should be
sweet ana nee from All FOUL doors, and be
nor warmer tnan sixty degrees Cold draughts
from opening doors WIN greatly interfere
| w, =, . ''O4N'NN''
Mheh tue butter breaks, WAlch every one
useu 10 chufhlnS knows by the sound, stop
tne uasher ana empty palltuI OF cold well
wafer INTO lhe ehurn' Let 1t stand few mo-
ents' or UNI sne eoh'enls OF lhe churh are
800 ~ ~ borjan"d M 80 st,-, ~ pl
I,,ttor H.. 80, ~. 5ot ny . :. !.
ast M a. i.' :; 49,, DIs 4. u
Ill hnia a. 49,, 49, a., 20 0n ~
r. ~ Ir..o,;,,. VI nc ~ L.
il runs from The churn in orJer to arrest any
particles of butter that NAV escane When
| The milk is nearly ali out of the thnrn sion
| the smile hole and emntv a nail NJ cold u,otoy
into The cbnrn and agi,std eIorl,, viii tbe
dash to wash and cleanss the milf from the
| fr,ins of butter II soIt has Lson dissoIyad
Until the. water is a wal Lrina Lsfo-a T,o,r
inc into the cburn il will cleanse the Mill
from the butter much more readily than cold
| water alone Pir.a +Lo b,t,ar 10 ~ +t,.aH