Connecticut western news., 1882-01-04
Points in Butter Making.
SUCCESSFUL sUFFIELD DAIRYMAN AND
 HIS METHODS.

A SUCCESSFUL sUFFIELD DAIRYMAN AND
 HIS METHODS.
 The manufacture of large quantities of oleomargarine and the adulteration of western butter, says the Springfield Republican, has given our eastern but ter still greater reputation and created an unprecedented demand for the finer grades of table butter. Very many far mers sell directly to the consumers, and so obtain their own and the merchants profit, while the consumer knows from what dairy the product comes. A re- cent article by Maj. Alvord on "Me- chanical Aids in the Dairy" shows how cleanliness may best be secured, most important end to be sought in the mak- ing of ''gilt edged'' butter. Very much of the butter sold in our cities is not altogether free from impurities of vari- ous kinds; some has not been properly "worked," and therefore contains too much buttermilk, most of which should be worked out, not only to improve the quality of the product, but on account of its value for cooking, while of late ssfresh country buttermilk" is sold over the bar in many of our fashionable city saloons. Then there is butter that is full of white specks and black ones, wing with a tea store chromo in the l variety of its colors. Artemus Ward, while in London, gave 8 dinner to number of cockneys, and while at the table astonished his guests by calling for ''bald-headed butter" This was an enigma to the most of the guests until one of the party informed his neighbor that the host ''meant butter without any air in it" 'sDoesticks' said that he ''could always tell when they had new servant girlat his boarding house by the color of the hair in the butter"
 One of the most successful and care. ful butter-makers in this vicinity is Leroy H. Gillette, of Sufield, Conn, who makes speoalty of the finest gilt edge butter that can be made, selling the same to private families in Spring field. His herd of Jerseys consists of five COWS and heifers-"Lady Black, , ''Daisy," "Lady Forgatte," Beauty" and ''Pinafore. At the head of the herd stands Gen. Campbell, No. 6,241, A. J. O. Ii. B. He was imported from the isle of Jersey in the dam, and is from one of the most fashionable strains of Jerseys on the island. He is the getter of some fine stock of great beauty and undoubted value for the dairy. The COWS are milked at 5} @. m. and 5 p. m. with great regularity as to time, so as to secure g uniform flow of milk. The COWS are nicely groomed each day and bedded, and in the morning their udders are carefully washed with luke warm water and rubbed dry with soft woolen cloth. The milk passes through three strainers, and is therefore free from all impurities, so that 8 speck is rarely seen in it. The milk is set in shallow pans in 8 room, the temperature of which is about 62 degrees. so that the milk keeps sweet about 36 hours. It is then skinned. The cream is churned four times 8 week, so that the cream is not kept over AS hours. It is a little acid at the time of churning, since it makes better butter than sweet cream.
 The cream is kept at temperature of 5S to 60 degrees in summer, but at this season the temperature is higher, ranging from 62 to 65 degrees. The salt is worked thoroughly through the butter at the rate of one ounce to the pound Hlggins's English salt is used in preferuuce to all others. The butter is worked with cloth, so that the hands rarely come in contact with it, and it is not worked too much.
 We had the pleasure recently of in- specting MT. Giuette's herd Tn company with two gentlemen from Philadelphia and Louisville, Ky, who expressed much surprise at the amount of butter made per month Cover 100 pounds) and regarded the herd as one of great prom ise, while the butter record they thought could hardly be improved. MT. Gil lette feeds wheat bran and meal, with plenty of rowen and clean water. The butter is sold for 40 cents per pound and he cannot meet the demand for his two-pound rolls. It is hardly possible to take greater pains with everything pertaining to the making of the butter than is already done, while the quality of the product is not surpassed by any butter we have ever seen.