Sec. 28.] 



TIIK DAIRY. 



441 



SECTION XXVIII.-TIIE DAlllV. 



BCTTEE-MAKING, AS PRACTICED BY FIRST-CLASS DAIR^-IIEN CHEESE AXD 



CUEESE-MAKINO. 



^E can not teach all who ncc<l to he taufjht the 

 perfect art of buttcr-inakiiig, which is one of the 

 useful arts that but few househohls possess. In the 

 great butter market of New York, we liml that not 

 one tenth is really lirst-rate ; and probably more 

 tliau one half is sold from ono to three cents a 

 pound below the first price, while tons are sold 

 every year at tlic price of toft grease, and used for 

 other purposes than food. What a loss to the pro- 

 ducers! In hopes to aid this class, we have em- 

 bodied in this section directions for making butter, 

 as practiced by some of the best butter-makers in 

 the country. Among these. we may name A. I! 

 Dickenson, Hornby, Stenhcn Co., X. Y. ; Jesse Car- 

 penter, of Elniira, X. Y. ; John T. Xortuii, nf Farmington, Ct., and others. 

 498. First Requisites in Bu(«cr-."»Iakin?.— A. B. Dickenson says : " One of 

 the first requisites in butter-making is care that all the utensils of the dairy 

 arc kept dry and sweet ; tliat the milk-room is well ventilated, of a proper 

 temperature, free from dampness and tlie unpleasant smell generated by 

 moisture ; that the cream ia not allowed to stand too long ujwn the milk, 

 nor after it is skimmed ; tliat it ho churned at a j>roper temperature, the 

 operation being neither hurried unduly or carried Uxi far; that it should bo 

 salted with the nicest salt obtainable, not injured by the addition of sugar 

 or saltpeter, and that all the buttermilk be i)n>i>erly and eirectually reinnved. 

 "The utmost moisture which siiould be found in thoroughly worked but- 

 ter is a very slight dew, and it should be of such linn consistency as to slieo 

 down, hardly dimming the brightness of a knife-blade. Xo butter is proi>- 

 crly made unless it will bear these tests. 



"For depositing the milk, when strained, the tin pail of the capacity of 

 about twelve cpiarts is jueleralile to any other kind of vessel. It is suffi- 

 ciently large to fulfill all the re(|uirenients in that ])articular, while its su- 

 periority over the shallow i)an — which is considerably used — is too palpablo 

 to admit of doubt. 



" Xo first cpiality of butter can be made cither in XovcinlKjr or August. 

 While the one is too cold with frost-bitten grass, the other is (juito too 

 warm, and without ice it is imiiossible to make first ijuality of butler, lio 

 careful in washing butter to handle it with a ladle, so as not to aOcct tlio 



