The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1892-02-03

| Homestead, as follows:
THE FIVE SECRETS OF BUT
TER MAKING.
The best butter has the least done
for it, but that least is done at exactly
the right time. The more butter is
handled, the poorer it is Remember,
it is not the cow that makes the butter
Other things being equal, butter from
the ordinary breeds should be the same
if made in the same manner. 1t is the
maker that makes poor butter. Again,
the market demands certain kind o.!
butter, but, instead of supplying it,
many of us try to force the market to
accept what we make. This will not
work. The market wants only fancy
butter, and will pay well for it. Bat
fancy only means well-made butter
The man who obtains perfec ion in
butter making must recognize the
motherhood of the COW. If he does
not there will be hitch somewhere.
The COW must be well fed and ", IL
housed. The milk should not be LETT
in the stable minute after it is drawn.
Don't do that. Bring it to the cream
cry and set as soon as possible. AT
ninety-two degrees, all of the constitu-
ents of milk except the butter fats are
liquid. Below that they begin to solid.
ify and the specific gravity keeps lang-
ing, bringing the fat gl0bules to the
surface. We should therefore set the
milk as soon as possible after it is
drawn from the COW and get the cream
| by the falling temperature.
| Snt the milk in q room wharp tho
temperature can be controlled. Ii must
not 90 up and down, as this changes the
specific gravity of the milk and thus
stops the cream from rising. l use an
oil stove, with burner something like
the Rochester lamp, in a milk-room
twelve feet square. This keeps the
temperature at exactly siXty-two de-
grees for five cents per day. Take off
the cream before the milk is sour.
The trade calls for aroma in butter, and,
as near as l can figure, pays about ten
cents per pound for it. This is the only
way to get il. Some may say, we won't
get all the cream if we do this. Four
hours before the milk shows the slight
est sign of souring to the eye tiny
threads of fbrin have made complete
network through the pan aud will eff
fectually stop any butter globules from
rising. You will get all the cream you
can, aud the aroma with it. Lei the
cream ripen to pleasant acidity. Just
before churning STRAIN and bring to
seventy degrees. 1t don't do much
good to stir it. Cream in the pail forms
into strata, and stirring only arranges
the strata in spiral form. S.rainng
mixes it thoroughly and takes out all
the Jumps. The patent commissioner
tells me applications to patent churns
are made at the rate of two day. Bat
there are only two | can recommend,
the revolving and the swing, and tn :,
former is the letter of the two. If
some one would invent a combination
of the two it would be better s.ill-the
swing to use until the butter breaks and
the revolving afterward. Have thin
cream, as il makes better conclusion.
| If the cream is too thick add water at
the right temperature. This is better
than milk
The less buttermilk in butter the bet
ter it keeps. Stop churning when the
butter globules are as small as pin
| heads. Put salt water of fair strength
in the chura before the buttermilk is
taken off. This makes the specific
gravity of the mass greater and the but.
ter comes to the surface like cork.
After three or four such washings the
butter is free. Now as to sailing.
With the average farm dairy there is
no necessity of butter worker Nod
ern churns will do the work better.
Butter workers will not do the work
aud will also get rancid. The hot water
used in cleaning only works it in deeper
also throw away the butter paddle, or
devote it to family uses. SUBSTITUTE a
maple four-tined fork. Half an ounce
is all the salt that butter, with the nor
NAL amount of water in it, will dissolve.
More than that must be worked in
solid. Water will dissolve one hundred
per cent of salt. Make a strong brine
and mix thoroughly with the butter
granules. To allow for the water in
the butter, sprinkle a little salt in the
churn. Use brine enough to little
more than equal twice the amount of
butter. This should be az sixty degrees.
In packing use six pound butter pals.
The trade seems to take TO these the
best To pack the butter into these
the hand is the best implement. Wrap
| d DlCCC VI lDC
wet it with brine. Then press the bu :
ter into the pal with the fist. Don't
put in more than pound at time and
pack. This will take out all the sur
plus water. Now don't smooth the top
off. 1t gives salvy appearance when
you have as good and granny butter as
is put on the market. 1t will hurt the
sale. Round over the top little and
cut off fake with a thread. This
gives an elegant appearing top. Put
on new muslin top and cover with
parchment paper. This will make a
tight cover and will keep out the light.
Sixty degrees is the right temperature
for packing. The brine sailing is ap
plicable TO creameries. The Meadville
(Penn.) creamery uses it and makes
twelve hundred pounds per day.
A WRITER in the Stockman and Far
| hot tn ha Il