Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1884-07-07
THE DARLINGTON FARM.

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well-known dealer in butter and
cheese, in Quincy Market, Boston,
and discussing the qualities of differ
ent makes, the methods and reputa-
tions of different butter makers, he
said, s'Wait minute and soon he
handed us a half-pound print, with
the remark, 'sThere is some of the |
best favored butter have ever seen =
and inquiry elected the fact that it
was darlington butter,' from the
creamery of j. & j. Darlington, near
Philadelphia. We had curiosity to
know more particulars of the methods
which produced butter which could
attain such a remarkable reputation
so far from home, and bring double
the price in market of other good but
ter.
Thus it happened that the afternoon
of charming day of mid-May found
us standing on the platform of the
little way station, darlington" in
Delaware County, on the Westches-
ter Railroad, eighteen miles from
Philadelphia. The country is billy
the soil is clay loan, in an excellent
state of cultivation and very produc-
tive. Almost all the land can be cul-
| tivated, and most of it has evidently
been under the plough. Two BROTH
ers, Jesse and Jared Darlington are
nroprietors, ana own $50 acres of
land IN the vicinity, and live on the
land decided to one of their maternal
ancestors, John Sharpless, by Will
liam Penn, ION ye eighth day of We
fifth month one thousand six hundred
and eighty four" as the original
grant, hanging in Mr.. Jesse Darling
toms parlor, testifies. We had their
| kind permission to .slook around all
we wished, and made good use of the
permission. The Darlingtons are
notkid-glove or gentlemen farmers"
as the tern is used, but practical
workers who take off their coats and
90 into the work which, to use Mr..
Jared's words, "cannot be trusted to
hired help; the owner must see to it. ?"
The barns are substantial struct-
ures, not of the most modern and i'm
proved style ); the stables for the COWS
in the basement, the floor cemented
aud slightly inclined lengthwise of
the stable, so one COW stands just a
trife above hel next neighbor below,
and gutter behind carries the LIQUIDS
into the yard. The COWS are Uttered
with straw, and every bit of space
utilized-as the endeavor to supply
the great demand for their butter
has increased the number of the COWS
beyond the original design of the
barn. In two of the barns the COWS
are tied with chains, while in new
one swing stanchions are used. The
stables, while clean, like a good far
mer's stable, are not such speci-
mems of painful and impracticable
neatness as some writer's on dairy
matters have considered inseparable
from first-class butter. The COWS are
of no particular kind, though the
short-horn blood is predominant as
8 grades, and an eye to the final enc
of all (cattle) fesh-beef-is KEEP
in view in selection of COWS.
Their herd averages about POI
+ head. They are kept in the stables
d the year through, except being let on
into suitable enclosure a part of th
day in summer for bite of gras
q and exercise. The greatest care i
e exercised in their feed, which is brigh
+ clover hay, cut and mixed with equa
i quantities, by weight, of corn mea
:, and wheat bran-about 81 pound
1 each of meal, bran and hay.
: The milk is poured from the milk
II ing pail through wire gauze straine
= into can, which is taken, when full
e to the creamery, where it is agai
: strained, this time through cloth
Il when it passes directly to the tan
, holding it for separation from tn
cream. They formerly set the mil
in six-quart pans, when it took abou
1915 quarts of 21a pounds each for
pound of butter, on a yearly average
They have for the la st year been us
ing the De Laval Cream Separate
with much satisfaction, and, as nearl
lie as they can Judge from their montl
nut ly averages, they gain about lively
per cent. in butter over the formt
is, method, and without deterioration
&C. quality. The milk is separated d
he rectly after it is brought in, the SCI
in arators being run by an engine in Il
RS. creamery, and the cream set aside
L. the cans to ripen, as the late fashio
III. able phrase is, or, in plain Unite
gh, States, to sour before churning, Whit
is done twice a week; and in co
weather little sour cream is left
nto the cream can to hasten the process
ing The butter is washed by pouring co
so spring water into the churn after t
butter-milk is drawn ont and befo
sale the butter is gathered. 1t
'me worked by hand, not sailed by CUES
or and after sta nding about an hour
nan revoked, Jumped and printed, th
, y a put away in coolers to be shipp
next day. The prints are half-pou
ly's and pound Jumps, each wrapped
les- muslin and ara Shinnad in fyalvapiz