The Middlebury register and Addison County journal. [volume] (Middlebury, Vt.) 1883-1885, 1884-09-12
FARM, GARDEN AND HOUSEHOLD.
Making Butter in Den m ark.

been pursued for many years and found
to answer has been as follows: Four
pounds of coarse wheat bran, four
pounds of mixed greats BARLEY and
oats, one and thrcc-fourth pounds of
rapcseed cake, one bushel of mangold
wurzel, with good allowance of clover
hay per COW daily. 1t may also be taken
for granted that the more uniform the
fodder the more advantageous it will
be, as the milk will then be also of more
uniform character. The goal which has
to be kept in view, namely, the produc-
ing of first and second class butter, is
not one of such great difficulty. The
same amount of labor is required
whether one pound of good or one pound
of bad butter is made, and more fav-
orable return is naturally obtained from
the produce of the better article.
Great attention is paid that the milk
ing is carried on with all possible clean
illness; for whenever any dirt is allowed
to be left in the milk no good products
will be obtained thcrefrom. as the dirt
cannot be removed by straining The
moment the milk pail is filled it is i'm
mediately taken from the COW stable to
the dairy lest it might otherwise receive
injury from the atmosphere of the stable.
AS soon as the milk is brought into
the dairy it is strained into tin vessels,
each containing thirtytive pounds and
then put into iced water for cream set
ting. Pals of this size are easy to handle
and have also the advantage that the
milk is sooner cooled in them than with
pals of greater dimensions. For the
purpose of cream setting, the mornings
milk is allowed TO lie over twenty four
hours. When the milk is skinned the
cream is then sieved into timed, iron
plated pail, which is much to be prefer
red to the old fashioned wooden ones,
inasmuch as the cream can be heated or
cooled by sinking the pail into warm or
cold water as may be desirable. The
sieve. which is used both for the cream
and milk, has a tin border, and is COW
cred over with piece of butter gauze No.
10: such description of sieve is much
cheaper than one of horse hair, and is
better able to keep back all hair sub
stances. When the cream in the morn
ing is put into the cream tub, it is warm
ed by sinking the tub into a tempera-
ture of twenty degrees; six per cent.
buttermilk is afterward added, where
by the temperature is reduced to nine
teen degrees
Toward midday the temperature of
the cream will be about fourteen de-
grees, and the cream is then put into
lined tub, so that it shall not be too
much cooled The cream is stirred every
second hour, and when it is inspected at
six o'clock the curding should have com
menced, and the temperature should
then be kept at about twelve and half
degrees.
If the temperature is greater. the but
ter will loose in quality, and cheesy mat
ter will form in the cream. If the tenn
perature is below twelve degrees, the
cream will not be of sufficiently even ma
ture, as halfsoured cream will yield lit
tie, bad, and preserving quality Of
butter. At eight o'clock the cream
should be Of uniform character, and it
should then be well stirred, and when,
after few hours, it has attained n tenn
perature of eleven degrees it must be
again well stirred, so that it may be GER
tain the souring is universal throughout.
When the cream is allowed to lie
quietly over night, it will be found on
the following morning to have temper
allure Of nine TO ten degrees.
If in the summer season it is too
warm, it is cooled in ice water of tenn
perature Of eight degrees, as a too rapid
cooling has an injurious effect upon the
cream.
If in winter it is too cold, it is then
warmed up to the churning temperature
of eleven and one-half degrees by sinking
the cream pail into warm water When
churning temperature is reached one half
pint of coloring is added to every hundred
pounds Of cream and it is then poured
into the churn.
1t is of great importance that the chuIn
should be of dimensions proportionate to
the quantity of cream which has to be
churned. With churn whsk making
two hundred revolutions in the minute,
and when all else is in order, butter will
be made in thirty minutes churning.
When the butter begins to make its
appearance, it is washed off with water
of a temperature Of eight degrees.
1t VIII be best to make use of a small
can for the washing rather than ore Of a
larger measure, as it will be easier with
this can to get the water into all the
crevices and still avoid the pouring of
too much water in the butter.
After this it is churned slowly, and
when the butter grains are as lar &C as a
pins head the buttclmilk is drained by
tapping the chun. This is considered
preferable to lifting out the butter grains
with sieve Then on every ten pounds
of butter half pail of water of tenn
perature of nine to ten degrees is poured
at intervals while the churn is shaken
backward and forward. When the but. err
is thus thoroughly washed it is laid upon
the butter trough, where it is weighed
and kncadcd three or four times with a
spoon. Then three per cent. of salt is
well mixed by more kneading. After
standing twenty minutes it is again
kneaded. Then it is allowed to stand
an hour, and receives its final kneading
In balls of four to five hounds. Then it