Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1879-03-24
agricultural department.
RULES FOR MAKING GILT.EDGED
BUTTER.
FEEDING.

FEEDING.
Select your cows with reference to the
quantity and richness of the milk pro-
duced. The best COWS are the cheapest
for butter. SO get the best you can of
whatever breed you select. Give them
good pasturage in the summer, and
plenty of pure water, with frequent
access to salt. In winter, feed sweet,
early cut hay, well-cured corn fodder,
roots. cabbage. ETC., and ration of bran
corn meal, ground oats. or middlings.
IMPLEMENTS.
Have the best implements, and keep
them scrupulously clean, well-scalded,
and often exposed to the sweetening in
fuences of the sun. The milk pail and
pans should be of the best quality Of
tin. A reliable thermometer is neces-
sity to every good dairyman.
The milking should be done quietly
and at regular times, and the utmost
cleanliness observed. Nothing is tainted
quicker than milk by foul odors, and
surely at times with nearly all COWS
there is enough animal odor to it, with
out adding any more.
SETTING.
Strain the milk slowly into the pans,
four to six inches deep. 1t is an ex-
cellent plan to strain the milk into a
large can set in cold water, and cool
down to GO degrees before putting into
the small pans. The milk must be set
in a pure atmosphere, at such temper
atare as will permit the cream to rise in
from thirty to thirty-six hours after
setting. In order to do that the room
should be kept at about 60 to 65 degrees,
and not allowed to vary much either
above or below.
In hot weather keep large piece of
ice in tub in the room. Cover it over
with thick blanket, and, if arranged
so that the water will run off, it will
keep long time, and keep the room
very uniform.
In cold weather some arrangement for
warming the milk room should be adopt
ed.
SWIMMING.
Skim as soon as the milk begins to
turn sour. Do not neglect this rule, as
it is impossible to make good butter
from cream that has become old and
sour. When you pour your cream into
the cream jar, splash as little as possible
Stir the cream every time you add more
to it, and wipe the sides of the pot
Keep the temperature at about 60 de.
grees, and the cream pot in the coolest
part of the house, covered with a fine
gauze netting strained on a hoop, moi
with tight cover. If covered too tight
fermentation is often to rapid.
CHURNING.
Churn often, as there is nothing gained
by long keeping. Bring the temperature
of the cream in the churn to So degrees
and not allow it to rise above Ga degrees
Churn early in the morning, while it il
cool. First scald the churn, turn thu
paddles few times then pour of, ant
pour in your cream. In churning re
volve the paddles with an easy regula
motion, not too fast nor too slow.
WORKING AND sALTING.
When it has "broken" and there is
difficulty to make the butter gather
throw in some cold water and give few
more turns. Some, and / think major
ity, of the best butter-makers of to.da,
, wash their butter with cold water befor
removing from the churn. Gather you
butter with the paddle and lift it GU
e into the tray, press it gently and inclin
it, and let the butter-milk run of
D Work it gently with the paddle, with
cutting, gentle pressure, but not to mas
it; or better, put it into the butter
/, worker.
e Salt it about an ounce to the poun
or to the taste of good customers onl
! with the best salt, and free from lump
and coarseness. Work the butter onl
y so much as to expel the butter milk, bu
not to work it too dry. This can be don
by the use of weak brine prepared fc
the purpose. Put the bowl in coz
place. After standing twelve or twenty
four hours, gently press out with ladl
q or machine, the remaining butter mill
+ and any brine that will flow out with i
care being used not to work it too much
q If this is done the butter has lost il
s grain and becomes salvey, and its keel
e ing qualities are greatly injured.
PACKING.
/ Pack in vessels which will impart I
impurities to the butter. Fill With
d half an inch of the top. Place thi
b cloth wholly over the butter. Over thu
e pour cold brine as strong as can be mao
l. of hot water and the purest salt, (
J cover with layer of fine salt. III
whole process of making the butte
L from drawing the milk to the placing
n the butter in packages, should be hurrie,
'e as milk, cream and butter are going
)r decay every moment when exposed