The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1896-09-09

| Well, tnaI uepenuS. HOW do YOU
expect to have any luck with cream
that is crawling over the top Of the
cans when you begin to churn? Did
you ever try sailing the cream to stop
its frothing, If you can't churn it sweetp
Did you ever put brine into the cream
in the churn just before it broke,' to
help separate the fats from the butter
milk? Did you ever float the fine but
ter in the churn with lots of brine be-
fore any buttermilk was removed, so
that the curd of the buttermilk would
sink and leave the butter on the sur
face, and then draw out the diluted
buttermilk from under the butter, and
after second washing and sailing pack
that butter then and there, instead of
letting it stand round another TWENTY
four hours to get more flavors from the
things that are passing in the air and
being propagated in the hooks and COR
ners of the room itself, with its damp,
sloppy floors to hasten and perfect the
work."
"No, never heard of anything like
this, and / would not dare attempt it,
because my un-"
do you have any knowledge of how
much butter-fat escapes in the butter
milk when you churn the sour cream at
go or so, and do not brine-wash the
fine granular butter to dissolve out the
caseinp Why don't you in some way
cool the cream down to 4So and have
the cream in butter within two hours
from the time that it is off from the
milk, and in the PACKAGES in another
hour?"
i never heard of such thing being
done, Why, it would take ali day,
wouldn't 1t, to bring the butter, and
swell the churn full too"
Of course it is of no use to discuss
the Hood with man who has never
heard of Noah, so we left, leaving him
working over yesterdays churned but
ter, 'oorking out the buttermilk that
could far better have been dissolved
out twenty-four hours previously, left,
as he termed it, to get firm" when
hrmness in butter, in this case, is only
GOODNESS, and working out the butter
milk on wooden worker that, after
ten years use, was permeated to every
last pore of the wood with the fats and
buttermilk of at least 5000 previous
churnings, and washed only on the sur
face
The lesson is plain for the man who
Is trying to secure reputation, and not
simply working for the revenue there
is in it, and scaling down prices of milk
and cream to make it fit the market
rates of the produce he sends to mar
ket. The picture is not pleasant one.
Still, here and there, all over the coun-
try, one finds creameres as tidy as skill
and hot water can mako them ond
where drain tile and green grass have
banished Stops and filth outside, and
butter as fine as is possible to make it,
is made.
The reason that the butter and prod
uce OF one creamery, or dairy, is not
just as good as that from the most
noted, is in just this attention to per-
feet surroundings, and the know how
of the maker, aided, of course, by the
patron. The COW does her part in sup
plying the best. 1t is that which gets
into the milk after milking that plays
the mischief, and it is promoted by the
fellow at the make up, who refuses to
believe that "cleanliness is next to god
liness," and who, when asked to ex-
plain why these things are so, and why
not otherwise, as they should be, takes
refuge behind his uucle, whose uni
form, so innocent of soap andI water.
tor 10! these many moons, affords
place OF refuge for mitey host, that no
man can number. While this article lie
not personal in person or location, are
any OF our readers acquainted with this
mans uncle?-John Gould, in Ohio
Farmer.