The Middlebury register and Addison County journal. [volume] (Middlebury, Vt.) 1883-1885, 1884-03-28

cent. of the margarine, consequently it
is more solid at the same temperature
than the butter of other breeds. If
cows be fed on oil-cake the quantity of
butter will be increased. but the marga-
rine being diminished the product lacks
solidity and richness of taste. Starch
and sugar are elements of food required
for butter of the standard composition
Even with food rich in starch and sugar
the bntter may be tainted by food of
peculiar odor, such MS turnips, weeds,
etc. Soon after the milk is drawn from
the COW it is sensitive to odors. Cows
must be fed on clean food rich in starch
and sugar or pasture grass free from nox-
ious weeds and kept in clean vessels with
no impure surroundings, to make butter
of best quality.
In the case of milk, if the object is to
secure all the globules of butter that are
suspended, two means are adopted
churning the whole milk, as is done in
some diaries in Pennsylvania and New
York when the churning is done by other
than hand power, and churning the
cream, which is the more usual mode.
The proper depth of milk in pans when
set for cream is matter of importance
The milk under ordinary circumstances
requires twenty-four hours for all the
butter globules to reach the surface when
the milk is six inches deep. This has
been adopted generally as the maximum
depth of dairy pans. Lately it has been
claimed that pans twelve or fifteen inches
deep, with period of thirty-six hours
for the cream TO rise, give larger return
of butter. This is probably true, if the
milk can be kept perfectly sweet, but
the first step in the direction of souring
arrests the rising of the cream. But
what is gained in the quantity of butter
will be lost in quality. 1t is we'll
established fact that the finest butter is
made from the first cream that rises, and
many of the leading butter diaries of
Europe divide the cream into two skim
mings for first and second grades of but
ter. In the same way the Scotch method
of heating the milk before setting it for
cream increases the yield from the churn,
but casein thus acquired greatly impairs
the keeping quality of the butter. 1t is
well to remember that no method of
treating the milk nor of churning can in
the least increase the quantity of butter
contained in il. All that these can do
is to obtain, as nearly as possible, all the
butter in the milk To this end large
pans from four to six inches deep will,
under favorable circumstances, bring
nearly all the butter to the surface i'll
thirty hours. If an extra fine quality of
butter is desired it will be well to skim
at eighteen hours, and again at twelve
hours later for lower grade of butter.
\ temperature not lower than fifty-fve
nor higher than sixty five degrees should
be uniformly maintained in the dairy
room, from the time the milk is set for
cream until the butter is taken to market.
This is best accomplished by stream of
spring water passing through shallow
tank, over which the pans are set in such
way that the water passes under them
After the cream is skinned from the
milk it should be kept in deep vessel
exposing but a small surface to the air
If spring water is not convenient, the
best substitute for it is good we'll and
pump worked by wind engine.
The dairy house should be well shaded
to break the intensity of the summer heat
Good ventilation should be secured
through ventiators, covered with fine
wire gauze to exclude insects Nothing
but sweet milk and butter should be
kept in the dairy-room.
The best churn is that which most per
fectly agitates the cream with the least
expense of power, and which can be most
readily kept clean. Half an hour is re-
garded as the least time of churning in
which good butter can be obtained. The
general practice in best diaries is to suffer
the cream to begin to thicken before
churning. If the temperature has been
kept about sixty degrees, and the cream
vessel we'll cleaned, this condition will
be reached in about three days from the
milking. If the cream shows acidity be-
fore that it should be churned at once
Sour cream should never be kept I'M
churned, The temperature of cream at
the commencement of churning should
not be above sixty degrees, as it will rise
four or five degrees by the agitation of
churning. When begun it should not be
suspended until finished. The butter
ought to be washed with pure cold water
and worked with wooden ladle until
the water runs from 1t perfectly clear
1t is next to be sailed. In the dairies in
which the celebrated Philadelphia butter
is made, an ounce CT fine salt to three