ONE HUNDRED THOUSAND FACTS FOR THE PEOPLE. 495 



four hours, and should be taken off be- 

 fore the milk sours. The butter makers 

 of Orange County prefer the old-fashioned 

 dash churn, and add cold water in sum- 

 mer and warm in winter, at the rate of 

 .sixteen to thirty quarts of water to fifty 

 quarts of cream. Thus the temperate of 

 the cream in summer, when the churning 

 is commenced, is brought to about 6o°, 

 and in winter to about 6$ Q . It is pre- 

 ferred that forty-five to sixty minutes be 

 employed churning. The butter, after 

 being taken from the churn, is thoroughly 

 washed in cold spring water, and after 

 salting and working is allowed to stand 

 a certain length of time, for instance, 

 from morning till evening, when it is 

 carefully packed in strong hooped and 

 perfectly tight oak tubs, and strong brine 

 is poured in to fill intervening spaces. 



BUTTER, The Philadelphia. — The 

 description of the manufacture of the 

 famous and costly "Philadelphia print" 

 was given in detail in the Report of 1867. 

 Great care, uniformity and system charac- 

 terize all its processes. The milking is 

 done quietly and rapidly, the same milk- 

 maid always attending to the same cows. 

 The spring-house is usually of stone, on a 

 .side-hill, the floor covered with running 

 water, and therefore always cool and free 

 from odors. Deep tin pans, painted on 

 the outside, with bails for handling, are 

 filled to the depth of three inches, placed 

 on an oak floor, and surrounded with 

 cool, clear water of a temperature of 58°. 

 The cream is taken off in twenty-four 

 hours, kept in deep vessels holding 

 twelve gallons, and stirred whenever a 

 new skimming is added. A barrel churn 

 is used, the churning lasting an hour, 

 when a little cold milk is added to cause 

 the butter to gather. The buttermilk 

 drawn off, ice-cold water is twice added, 

 .a few turns given to the churn each time, 

 .and the last water is scarcely colored 

 with milk. A gentle rocking motion of 

 the churn soon collects the butter, which 

 is left two hours to drain off the remain- 

 ing water through a small hole made for 

 the purpose. The butter is worked by a 

 corrugated wooden roller, revolving on a 

 ;shaft supported over the center of the 

 table, which also revolves under the 

 roller. Bevelled blocks at each end of 

 the roller force the butter from the ends 

 toward the center, so that the rolls are 



broken each time in fresh places. The 

 roller does not quite touch the table, and 

 there is no crushing of the particles, but 

 a separation of the mass with a slight 

 pressure which permits water and butter- 

 milk to flow away. A cloth which has 

 been wrung dry in cold spring water is 

 repeatedly pressed upon the butter until 

 not a particle of moisture is seen upon it 

 as it comes from the roller, and the butter 

 begins to adhere to the cloth. This is 

 called "wiping" the butter. An ounce of 

 salt to three pounds of butter is then 

 thoroughly worked in by the aid of the 

 same machine. Thus the processes are all 

 conducted without any manipulation of 

 the butter but the human hand. It is 

 finally weighed out and put up in pound 

 prints. One hundred pounds are churned 

 in one hour and prepared for the market 

 in another, and deposited in tin trays and 

 set in water to harden. The next morn- 

 ing it is wrapped in damp cloths, each 

 pound by itself, put in a tin case upon 

 wooden shelves, with two compartments 

 of pounded ice to keep it cool, and sur- 

 rounded by a thoroughly made cedar tub, 

 it is sent to market and sold (often) at a 

 dollar a pound. 



BUTTEE, Vermont.— The Green Moun- 

 tains have been famous for good butter, 

 and the best dairymen of that region 

 keep their milk in cool, well-ventilated 

 cellars in summer, and in a sweet, clean 

 milk-room at other seasons. The tempera- 

 ture desired is about 6o°, and when it is 

 reduced to 50 they scald the milk, and 

 thus prevent bitterness, labor in churning, 

 and loss of color. The milk is strained 

 as soon as it is drawn, and skimmed be- 

 fore it becomes thick, generally in twenty- 

 four hours when the temperature is up to 

 6o°, but much longer in proportion as it 

 is colder. Many prefer to stir the cream 

 every twelve hours, and sprinkle over the 

 top with fine salt. When the butter has 

 " come," the buttermilk is drawn off and 

 cold water or ice water turned in, and 

 the butter thoroughly worked till rid of 

 buttermilk j and if it is then "crumbly or 

 spongy" the water is worked out by 

 hand, very carefully, to prevent injuring 

 the grain and rendering it greasy. David 

 Goodall, in the St. Johnsbury limes, thus 

 describes the mode of packing : 



While the butter is warm, and as soon 

 as salted, put it into the tub and pound 



