Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1882-06-14
Butter Making
Confined from 9TH page

elv their name is legion. nj each on-
! med to hp he hnst b fDI No | won't
( use me having any floats or prddIes
/ de b. ipvp the butter globulc is
~ separated from he surrounding casrir
h agitation only, Rpd it i5 no, necessar,
! bat this agitation shorld be violent l. p,
/ This reason that regard any mcchan
Il contrivance inside he churn injurious
The rapid blows Of paddles against thr
bule9 of butter are apt to iniurc lie
ntin and make it moro oily. So | wouh
select some churn having no inside gear
and producing uniform agitation in all
its parts, for unless the agitation l. uni
form the separation is not all accomplished
at The same time and there is loss
When the butter has separated and
gathered into small Jumps or grlnulrs
bout the size of kernels of corn it should
he washed with water little cn l., thlu
the butter until the butLcrm X il ali
removed. Twice Is usually sufficient for
his
| wish to place particular stress upon
the Importance Of handling butter IN this
granular state There are two things tu
he accomplished. viz : To IA We lie
buttermilk and distribute The ALI evenly.
The way to do tins with the least W rrtirg
If the butter is always tn" brst A ui It
leal of butter is injured by being over
worked, some of it seriously 81 II The
butter is gathered into large Jumps h. inro
being salted some buttermilk will be lock
I'd up and can only be removed bY add-
| 'iousl working. Now bv taking this butter
when In small granules the buttermilk can
he readily washed out and the salt siftfd
through it evenly, without working. Let
it stand about twenty four hours and then
work Just enough to make the color uni
| form, which shows that the salt Is evenly
distributed. remove what brine and butter
milk the salt and working has liberated.
which will be very little. and 1t IA ready 10
pack or send to market in the shape
desired. Use only pure, clean salt, auh
in such quantities as the market demand',
which is usually about an ounce TO -
sound of butter, though for special Gus.
toners it may vary from half an ounce to
an ounce and half. would also keep
the color OF the butter as nearly uniform
as possible, using some coloripG Pc arn.
tion, as might be needed Carrots are
very good for this purpose, but require
some labor to prepare them. There aT"
several preparations for this nurpoio "a
he market tina. are harmless and easy to
use, giving almost an exact imitation Of
the June color.
If butter is packed for the general
market use the kind of package which
sells best in the market where sent, hut
whatever is used, let it be neat, clean and
attractive. Spruce and oak are the woods
mostly used for butter, and if made as
they should be, so as to hold brine, there
is no trouble in keeping butter in them
through the season without injury.
Tho butter is now ready to be .od
Markets have greatly changed in the last
few years. In fact, the whole business of
butter making has changed more the past
ten years than over before. The ;,ira
ormerly prevailed that dairyng would
ways be confined to a comparatively
,rnell section of our country, ant writer.
Il speakers upon this topic few YEAR,
t!o were fond OF aludng to the dairy
so called which. as they explained
e. confined to the New England and
MT lie states. But that notion is now
yploded and instead we have the mole
II warning, and sometimes it sounds like
,'ry of distress, that the vast is fas,
uing the best places in the eastern
rkets. and will eventually so control
| I'm that no Vermont farmer can sell his
uer In thc,n at prices sufficient to cover
cost.
Now while it is foolish to disguise facts
pr shut our ewes 10 what exists, | would
vt, on the other hand, be unduly fright
| ned The situation is such that there is
rert danger western butter will force out
| ur Vermont product unless We wake up
| the situation.
believe the New England dairyman
can hold his precedence if he tries, but he
must make much better average product
than he did ten years ago, and better even
than he makes now. But this can BE-
lone-the limit of improvement has not
vet been reached. 1t is not claimed that
the western product excels in any partic.
ular our best Vermont butter; it is the
ordinary grades that suffer by the com
parson.
| There is great deal of bogus butter in
the market, and the q Isntity is constantly
increasing g-oleomargarine in the east and
ardine iL the west-which looks as we'll
as the incest butter and tastas better than
great deal. But a great many people
have very natural prejudice against it,
They do not want it at any price, and are
willing and anxious to pay a remuneratve
price for good article eff genuine butter.
The only wsy by which they can secure
this is to buy direct from the farmer him.
self, or through some reliable grocery
man. For it is rumored that even the best
western creamery, which Is all handled by
a few men, Is sometimes mixed with lard
inc and cannot always be trusted. 1t is
on these grounds that the Vermont dairy
man has the advantage. If he can. let
him secure regular customers and if he
makes superior article let him mark
with his own name so plainly that he who
runs may read, by close care and attention
to all the details keep it up to the stand
ard, and if possible improve it. and it will
always be in demand at remunerative
prices.
| do not anticipate that Vermont farmers
need to learn new facts or principles in
butter making-though there is much to
learn-so much as how to apply those
already known. With this view need
not emphasize the importal ce of cleanli-
ness. Every one understands that this is
one of the most important factors in the
whole business. With any appliances.
however perfected, it is impossible to make
superior grade Of butter unless the ut.
most cleanliness, regularity and good
Judgment is exercised throughout the
whole process, and even then moderate
degree Of excellence only can be attained
until after one has had experience. None
can at once make good butter by reading
rules or even by seeing others. 1t requires
that skill In manipulation which comes
only from personal trial; that Judgment
which only practiced eye can givo to
reach any reasonable degree of success.
The best results arc not reached bv
chance. Every step in the handling OF
milk cream and butter should be in
accordance with we'll defined laws. If
these laws are understood tho steps can be
taken intelligently, systematically and
with reasonable certainty. If they are
not understood we must 60 blindly and
Expect uncertain results. In no depart.
ment Of farm labor does ID pay better to
M, n oyafan1 tho raaann xuhu than Ia tho