Middlebury register. (Middlebury, Vt.) 1886-1937, 1890-11-14
Sarm Copies.
BUTTER MAKING.

| learn Just how to make good butter. EX-
perence is not needed in making poor
butter. Any one can make something
classed as butter and not half try. I'll
tell you how it may be done. Do not
skim the milk until is has stood 3G hours
or more, then remove the cream and let
it stand as long as you choose before
churning. If onions or Goldfish, or any
thing else which has strong flavor, are
among the articles of diet, be sure to set
them in the milk room. They will give
the butter a "higher flavor" If after
churning, the butter contains caseine, do
not wash it out; it will give the butter
sour taste at first, and Il little later it will
get rancid. If there is no fine salt in the
house, use coarse barrel salt, so that when
the butter is eaten one can feel the grains
in his teeth; then he knows it is sailed.
BY following these rules, the butter will
probably bring the lowest market price.
Now | will tell how to make good but
ter. | strain the milk in common pans
and set it in the pantry, which fortunate
ly was built in the north part of the
house, and is very cool. do not allow
the milk to stand longer than "a hours,
and not that length of time If the
weather is very warm. Milk must have
plenty of light and air. The wind should
not blow directly nor fiercely on to it, as
that would keep the surface in motion,
and prevent the cream from rising
AS soon as the cream is removed from
the milk it is taken to the cellar and kept
in stone or earthen vessel until churn-
ing time, covered first with single thick
ness of cloth, then with wire net Ca
common sieve will answer as WELD. The
cloth keeps out dirt or anything that
should not get in. while the wire net Sc
cures the cloth and acts as a ventilator.
Cream must not be covered so closely as
to exclude the air, otherwise it will stink.
Every time fresh cream is added the
whole should be stirred so that it may
be evenly mixed, then it should stand
four or five hours before churning, or the
last cream that is put in will all go into
the buttermil1.
If the weather is very hot, churning
should be done every day, but if mod
erately warm, every alternate day will
do. AS soon as the butter is gathered do
not keep churning until it comes into a
solid mass, but just as soon as it is sep
arated from The milk turn of the butter
milk and wash three or four times in
pure, cold water, lastly washing in brine
water and packing Immediately. 1t is
not necessary to say that everything
which is used about butter making must
be kept clean and sweet. Now fancy
hear some one saying: sob, all that is
too much trouble" But | would rather
take some trouble and get good price
than to make butter which will bring
only half price. Get the reputation of
making tirst-class article. and it will be
eagerly sought after.
used to think that washing butter
would take out the sweet flavor. Yes. |
knew it would, and was determined to
keep in the track, though had been re-
peatedly advised to wash my butter. |
remember little incident which occur
red some time ago. had two-gallon
jar of butter which wished to sell for
cash and told the buyer it was first-class
and honestly thought it was. and want
ed him to look at it; so he produced
fryer and plunged it deep into the butter,
while looked on with almost fear and
trembling" for butter fryer was a ter
ror to me in those days. l; came forth,
and with sharp senses of smell and sight
the buyer detected something wrong, but
was respectful in showing the fault, and
hesitated about buying it. | felt indig-
nant, and after that never asked him to
buy any more of my butter, for was
quite sure that it was just as good as any
one could make. The trouble was used
coarse salt and did not wash my butter.
Hence grains of salt and caseine were
visible. Many time since that same jar
of butter has came up before my mind
and haunted me, but it cured me of hold
ing obstinately to old ways. This is a
progressive age, and if people would
study into the sciences more, the greater
would be the benefit Ohio Farmer.
A SUCCESSFUL BUTTER TEST.
Mr.. c. NJ. WlnslOw of Brandon writes
to an agricultural exchange as follows: