The Middlebury register and Addison County journal. [volume] (Middlebury, Vt.) 1883-1885, 1885-10-02

minute As soon as the butter granules
come we add water, revolve few times
and draw off the buttermilk then add
more water and draw off until it runs
clear. In drawing off we use q sieve of
small meshes, for more or less butter is
apt to start out and bother at times;
with the sieve it can be caught without
trouble or delay. The butter is taken
from the churn with a wooden ladle into
wooden bowl, weighed, and placed
upon the worker; salt is used at the rate
of half an ounce to the pound. The
butter is rolled out in sheet, salt
sprinkled over it, the sheet folded up
and rolled out; more salt sprinkled on
and the process repeated so on until the
salt is all worked in, but with as little
working as possible, care being taken to
have the salt evenly distributed through
the butter
Next we print the butter into half
pound pats, do each pat up in a separate
piece of muslin, then wrap it in waxed
paper and put it in tin box just its
size-a box much the size and appear
ance of seidlitz powder box. Put the
following on top of the butter and put
the cover on: extra fine Jersey but
ter"
The package of butter was made at
Saddleback farm, East Baldwin, Me.
The cream from which it was churned
was gathered from the milk of such
noted cows as Lass of Scituate Costing
$1,000, Nonpareil ($2, 800, Minnie of
Scituate ($l, 1000, Beauty of the Grange
$3.50, and others equally valuable.
II n IF hnt
and dried before being MIXED. The
milk was first strained as it entered the
pail again when poured from the pail
to the can, and again when poured into
the cans for setting.
The milk was set in cans placed in a
well-ventilated tank of ce-cold, running
spring water, where 1t stayed thirty-siX
hours. 1t was then SKINNED and the
cream placed in a warm temperature to
ripen for twelve hours.
The cream resulting from such careful
process was churned at temperature
of siXty-two degrees.
The butter was worked free of butter
milk, sailed one-half ounce to the pound
and packed as you now see it.
Quantity, quality, and freshness guar
anteed.
The dairy room is finished in polished
hard woods; it is only used for butter
making; its ventilation and drainage is
perfect; no one but the dairymaid is al
lowed in it; she wears common white
linen suit when at her work.
The dairy utensils are of close grained
wood and triple extra tin; they are scalded
by steam after thorough washing.
These boxes go to market in carriers
holding twenty-four, thirty-two, and
forty eight pounds, which we send by
express each night to reach Boston
market and breakfast tables the next
day. There are many ways of doing the
same thing, making butter included; but
no one of them will be a success if the
chief requisite is wanting. Cleanliness
underlies, is level with, and surmounts
every step in butter making. Equally
in importance is good material to work
much butter is ruined in the COW. One
must feed sound, healthy food. The
COW must be healthy and in good condi-
ton, and her surroundings quiet and
comfortable. Any variations in these
details works an injury to the product.
One unsound COW will injure an entire
lot of butter.