Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1885-11-10
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MAINE STATE FAIR FIRST rHl Nj.
TM lTrill
MariF GrpNr fAAu,
Auburn. Octulrr 4 l-.f

Aulufu, NItiiff =. l0-'
n. tLr l.r.rnifsrli Editor 0f tr NInf
Truiu-uE,E SiE
ln complying Wlih yoaf r,qaest ~ the
-.ih u't ttat 80 give ihc puDilc. through
fhn Nfiaf ffrlfr. our method Of manu-.
ftciuflug butter. We 81 not pretend that
w. have mafc great strides ln thc art bot
will simply give our method, hopug That
others engaged ln the same hgslrt-s may
OR theirs. ani hy sn doIag each receive
some hou.0t
d. the frs; place. W. b,l,vr thit great
care shol'i hr taken ln selecting COWS for
zoe dary There AZ q ETcat many cows
that arc called good butter COWS, and are,
A. regards quantity. which should NOT bel
krpt ln the dairy. A. ihe butter made from
them lick. soililty aus that sort ~ nutty
rayor I'D much admired hy good Judges of
butter We are endcayoring to bald up
q breed AZ COWS that viii. when properly
"a ani 'he.r milk rightly handled, make
batter ~ Cue ts1tufc sni delicious fsyor.
WethItk that the nearer We gct 90 The pure
Jersey COW. the more likely Ne are % Hai
these qualities.
We fnd the next requisite o. good butter
4. good. comfortable, vel ventilated barns
ln which to keep our cows. We cannot
make good butter when the COWS are Kept
lu dark. fiihy stables. II Il a. necessary
tha, ihe lcau-t8 ani cows be kept clean
aud dry a. 10 Is for The daify-roOm . BE-
thus kept although not 10 the same de-
gree. The best feed. We think, i good,
well cured English hay, bran, good, sound
corn sui oat meal. Cotton seed meal Civ
cn O. cows does, Ia our luigment, inlurc
a . Hu |asH q |aa H.
thoroughly scalici after each milking. and
cudeayor o. have the milk removed irom
the barn A. quickly A. possible. 10 II
strained through wire sirainer and two
thlcknesses OF cloth made f1r the purpose,
into Cooley cans which are Immediately
sc, 70 the creamer, through which i ruu-
ulug a. all times spring water This In
SIMMER j. reduced % a temperature OF
tj- A. soon a. possible after the MIX i
set Late fall, winter AMI early spfing,
/ the water l. cool enough without Ice.
The milk stands thus tweniy.four hours.
/ when IL i taken from The creamer aud set
I 10 bench over the milk sink. The milk
I I. drawn into the slnk aud conducted %
/ the hog.house through long tubes The
cram i put 10 new tiu cans and placed 10
| the refflgerator until enough has accnnu'
I lated 20 churn. when Il l. taken out, thor
oughly stirred. and put In cupboard 20
rlpen. when 10 becomes slightly acid and
I A. temperature OF about 60 9, u i pat In.
| 20 oue OF Dsyiss swing churns aud churned
moderately until the butter has become
/ GRADUATED 10 about the Size OF peas, the
average time OF ohurning being about one
hour. Immediately aner ehurning, the
I but,ernllk l. drawn on and the butter
rlnsed twice thoroughly in water al Co
| temperature.
IN Is now taken from the churn and
placed on Reds butter worker, saltet AZ
I the rate OF Que ounce OF salt 90 pound Of
I butter, and worked until the sAlt Is thor
| oughly worked In, great care being taken
not % work too much, a. Oyer-working
/ tends 20 make the butter oily. 10 Il now
/ divided into Jumps Of a. near one pound A.
We can guess, and then placed in Reds
| batter printer and moulded into form, each
print being exactly one pound, and so ar
ranged that II can be cut into four parts for
| the tsble, each part being a perfect print.
IL Is now placed on boards aud pat into
the refrigerator 20 cool. amer which each
print i wrapped In muslin and packed in
I neat boxes OF four shelves. Each shelf
holds eight pounds. or each box thlrty-iwo
pounds. Its now reaiy for the market,
and we have no trouble In disposlug OF al
We make al fair prices.
Respectfully Yours,
b AZ. II. BRIGGs