Year: 1860

The following article on butter-making Il


contributed to the Rural Nep Yorker by a. ID
Burt, who has taken many premiums in New
| York State Fairs. His views deserve genera


attention because great deal of bad buttei
| finds its way to market, owing to the want oi
| correct information in making and packing it.
| Mr.. Burt says First, consider that it is
absolutely necessary to have good, sweet pas
| turage, with an abundance of the best grasses,
| and an unstinted supply of pure fresh water,
not such detestable stuff as can be found in
stagnant pools, but such as you behold when
you sssee the rill from the mountain joyously
gleam,' - where the cows can slake their thirst
and feel invigorated. The pasture should have
shade trees sufficient to accommodate all with
out the necessity of disturbing each other in
the excessive heat of midsummer. Then have
COWS suitable for butter dairy; not those that
give the largest amount OF milk, but the rich
est, yielding large supply of the rich orange
colored cream. The COWS should be salted
regularly, at least twice each week, as it will
keep them in health and in a thriving condi-
tion, which is needful for profit. Always be
sure to drive them carefully to and from the
pasture; never allow them to be worried by
boys or dogs, as it will tend to heat the milk
and often cause great delay in the churning,
which some will impute to wtchcraft, and that
correctly, but the witchcry, believe, is IN O.
ver-heating the inoffensive COW and often caus-
ing injurious effects upon the poor dumb beast


Always be regular in your time for milking,
and let one person Gas much as possible) milk
the same cow cows, and be sure to milk
them as quickly and thoroughly as possible,
for you thereby save the richest part, and Of
ten save knots from forming in the teats, or
causing milk fe, er, or inflammation in the I'D
der. A clean, cool, airy and light room Ohe
lighter the better) is the most suitable place
for the pans, and racks instead of shelves, is
considered the best, as the air can circulate
H.
evenly. A common house cellar will very sell
dom be found a suitable place for setting milk,
and the cream or milk in cellar should never
be placed on the floor or bottom, for if there
is any impure air or gas in the cellar it will set
tie to the ground causing the cream to be bitter
and poor quality of butter will be the result.


After setting the milk away it should never
be disturbed again until it is ready to be SKIM
med, which should be done as soon at pos
sible after the cream has risen and before the
milk has curdled all the gain there is in
quantity after about twenty -four hours setting
you must lose in quality. Keep the cream in
stone pots or jars, in cool place in summer
moderately warm in winter.) Sprinkle lit
tie salt on the bottom of the jar. Always stir
the cream from the bottom every time you
add fresh skimming of milk. Never churn
until at least twelve hours after the last cream
has been put in the jar. After the cream has
been churned and the butter properly gather
ed, it should then be washed in cold water and
changed two or three times, or until there is
no coloring of milk about the water; the whole
of the water must then be worked from the
butter, and it should be salted with about
twelve ounces of the best Ashton dairy salt,
well pulverized, to sixteen pounds, or three
fourths Of an ounce to each pound of butter
The salt should be evenly worked through the
entire mass. differ much with many of our
butter-makers in the quantity of salt, but
have taken the first premium at our county
fair (in the Fall) on June made butter that was
salted with half an ounce to each pound, and
packed Immediately, without second work
ing, and that butter, when thirteen months
old, was just as sweet as when first packed.


Always pack Immediately, as it tends to
make it streaked if it is worked second time.
1t should be packed in jars, if for home use;
if for market, in the best oak firkins or tubs,
which should he we'll soaked with cold water,
then scalded and steamed by pouring boiling
water in, and covering to keep the steam in
for a short time, say twenty or thirty minutes.
Then pour off the water and scrub the firkin
with salt or with soda, then wipe out the sur
plus, give it slight rinse and, when cooled,
it is ready for use. When the firkin or jar is
full, cover the butter with good sweet brine,
to exclude the air.''