Year: 1864

How TO MAKE Coop BUTrER.-The
following mode of making butter, we copy
from the Philadelphia Rural Advertiser.
AID is from the pen of Mr.. II. Eachus.
for inahy years one of the best dairymen
in that section, and who knows what he
talks about He gives the mode of man.
agement throughout, which It will be OBJ
served, is different from the practice elsc-
where -


After the milk is drawn from the cows
it should be strained into pans properly
arranged on bench for the purpose. with
a small quantity of fresh sour milk in
each one, to hasten the raising Of the
cream, which should on all occasions be
taken of from thirty to thirty-six hours
after being MIXED, it being found that
by standing longer in a large dairy, more
is lost by deteriorating the quality of the
butter than is gained in quantity. When
the cream is skinned off the milk into
large cream pot, it should be put in the
butter hole in the spring, and let stand
one day, and then skinned off, so as to
remove any sour milk that may have set
tied from it to the bottom of the pot, and
should be subsequently stirred every day
until churned, to prevent rancidity from
taking place ON the top of the cream by
too long standing, which is the main cause
of all the strong butter that is made
The cream should be churned twice in the
week during the summer months, and all
the year where there is sufficient quan-
tity to warrant it. The temperature of
the cream and churn should be about
| sixty-two degrees, so as to ensure the but
ter TO come right, and in the proper
length of time which should be about
thirty minutes There is as much dam
ger in having the butter come soft by over
churning as by the atmosphere being too
/ ture Of the cream in winter and spring.
it should be set in a tub of hot water un-
til it comes to the temperature above des-
| ignatcd--the butter broken in the churn
to the size Of peas and chestnuts. The
buttermilk should be drawn off through
a fine hair sieve from the vent of the churn
which should be about an inch hole A
sufficient quantity of spring water should
then be put III, and few revolutions Of
the churn, when It should be drawn off,
and the butter cut into cracks, as it lies
in the churn, to receive the salt, which
should be pint for fifty pounds, regula-
ting below that, or above that, according
to the quantity churned The butter
should then be tumbled in the churn until
the salt is mixed with It, and will then
do TO take out in ten or fifteen pounds,
and lump into pounds, ready for sponging
which should be done by having sponge
of proper size enclosed in linen cloth
and passed over the lump, by pressure,
to absorbc the brine and moisture it con-
tains, WHICH cLould then be weighed and
and printed if intended for market The
/ sponge should be frequently squeezed out
Of cold water as dry as possible. during
the spohging and weighing Of fifty or one
hundred pounds


REMARKs.-The butter maker will SEQ
/ the advantage Of this mode of sailing and
working butter over any other mode, and
particularly of the lever or worker, as it
is called, from the fact that less of it is
exposed to a warm atmosphere at time,
as it must necessarily be where fifty or
one hundred pounds are operated upon
on a broad surface, making the butter soft
and oily, which is detrimental to its quail
/ ity, however carefully attended to, from
the time the milk is taken from the cows.
The above plan was perfected by exper-
| imcnt BY me, and carried out for sue
cess;on Of years. as thou knowcst, with q
success as to quality and sale of my but
ter not surpassed by any one at the time
] was operating. g.-Famey and Mechanic.


WHAT fs THE Best Cow FOR ALL Uses,
There is great variety of opinions on
this point. and 1t is only by taking the
evidence of experienced men, that we can
arrive at any just conclusion or the ques-
ton. We will give from time to time all
We can gather, that our readers may know
on which side the preponderance of ev-
idence is. The following is from an Eas-
tern journal:


The Jersey or Alderney cows are con-
sidered admissible for the dairy. They
are celebrated for the deep yellow color.
the exceeding richness of their milk. and
their ugliness, though they have been
improved in this respect in thirty years.
Several importations have been made in
to New England and the Middle States.
One COW has been known to produce 10
pounds Of butter in a week. The butter
is very yellow and rich. The milk of
two Alderney COWS added to that of ten
or twelve ordinary cows, improves the
quality Of the butter Or cheese vastly
Mr. Thomas Motley, of West Roxbury,
Mass, has several of these remarkable
little cows. The average daily quantity
of milk is only ten quarts, but seven
quarts make pound Of butter. He sells
the butter always at an advanced price.


Mr.. Coleman certifes that he saw in
Leicestershire COW of cross between
Durham and Alderney. which gave six.
teen pounds of butter per week for ten
successive weeks, upon grass only; and
in Hampshire he saw Jersey COW that
produced fourteen pounds per week for
thirteen weeks.