Year: 1859




ever, to refer you to pages 800, 324 4,and
325. where a detailed account is given
of the washings in water and washings
in akali; of the bbings, and the
scourings, and the scadings. and the
rinsings, which the neat and tidy Dutch
dairy women give all the utensils Of the
dairy, from the pals to the 6rkins and
the casks, and also TO their extreme caro-.
fulness that no infectious odor rises from
the surroundings think you will see
that it is a physical impossibility that any
taint can affect the atmosphere Of the
utensils Of such dairy. and that many
of the details of their practice may De
worthy of imitation III our American
dairies.


And here allow me to suggest that.
though VIC may not approve of the gen.
eral management In any particular Sec
ton, or any particular dairy, it is rare
that there is not something in the prac-
tice of that secti~ that is really valuable
and worthy of imitation.


On pages 231 and 234 have called
your attention to the use of the sponge
and clean cloth for absorbing and remov.
ing the butter-milk in the most thor.
ough manner; this | regard as of great
Importance.


| have stated on page 234 that, under
ordinarily avorable circumstances, from
twelve to eighteen hours will be suffi-
cient to raise the cream; and that | do
not believe it should stand over twenty
four hours under any circumstances -
This, | am aware, is very different from
tie general practice over the country
But, if you will make the experiment in
the most careful manner, setting the
pans in good, airy place, and not upon
the cellar bottom, | think you will soon
agree with me that all you get, after
Twelve or eighteen hours, Under the best
circumstances, or at most after twenty
four hours, viii detract from the quality
and injure the fine and delicate aroma
and agreeable taste Of the butter to
greater extent than you are aware of.
The cream which rises from milk set on
the cellar bottom acquires an acrid taste,
and can neither prodace batter of so fine
a qua!ity,or so agreeable to the palate as
that which rises from milk set on shelves
from six to eight feet high around which
there is a full and free circulation of pure
air. The latter is swceter, and appears
in much larger quantities in the same
time than the former.


If, therefore, YOU devote your atten-
ton to the making of butter to sell fresh
1 in the market, and desire to obtain
reputation wnic. hall aid and secure the
quickest sale and the highest price, you
will use cream that rises first, and that
does not stand too long on the milk. You
viii ehurn it properly and patiently and
not with too great haste. You will work
it 50 thoroughly and completely with
tire butter worker, and the sponge an
cloth, as to remove every particle of
buttermjlk, never allowing your own or
any other hands to touch it. You will
keep it at proper temperature when
making, and after it is made. by the iu-
dicious use Of ice, and avoid exposing it
to the bad odors Of a musty cellar. You
will discard tie use of artificial coloring
or favorng matter, and take the utmost
care in every process OF making. You
viii stamp your butter tastetully with
some mould which can be recognized in
the market as yours; as, for instance,
your initials, or some form or figure that
will most please the eye and the taste of
the customer. You will send it in box
es 50 perfectly prepared and cleansed as
to impart no taste Of wood to the but
ter. Ifall these things receive due at
tention. my word Tor it, the initials or
form which you adopt will be inquired
after, and you will always find ready
and willing purchaser at the highest
market price. But f you are different
" situated, and it becomes necessary 10
pack and sell as firkin- butter, let me
suggest the necessity of an equal degree
of nicely and care in preparation, and
that you insist, as one of your rights,that
the article be packed in the best of oak.
wood frkins, thoroughly prepared after
the manner Of the Dutch, as slated on
page 325. A greater attention to these
points would make the butter thus pack
I'd worth several cents pound more
when it arrives in the market than it or
dinarily is, Indeed, the manner in
which it not unfrequently comes to mar
ket is a disgrace to those who packed It;
and it cannot be that such specimens
were ever put up by the hands of dali
ry-woman. have often seen what was
: bought for butter open so marbled streak
ed, and rancid, that it was scarcely fit to
use on the wheels OF a carriage.


II you adopt the course which I have
recomm ndel in regard to skimming, you
viii have large quantity of sweet skim
med milk, far better than it would be if
allow eot to stand thirty-six or forty eight
hours. as is the custom with many
His is too valuable to waste, and it is
my opinion that you can use it to far
greater lroft than to allow it to be fed
to swine. There can be no question.
think, that chccsc-n making should be car
ricd on at the same tine with the max
ing Of butter, in small and medium-si sized
daiIics. You have seen.in Chapter XII,
that some of the best cheese of Holland
is made of sweet skim milk. The repu.
tation Of Parmcsan-a skim-milk cheese
Of Italy, page 266-is world wide, and
it commands a hig price and ready sale.
The mode Of making these varieties has
been described in detail in the ninth
and eleventh chapters; and you can imi.