49 6 



FARM, ORCHARD, DAIRY AND GARDEN. 



it down solid ; and, if it does not fill the 

 tub, cover it with a cloth, and put on it a 

 pint of brine. Fill the tub within one 

 inch of the top; cut a cloth one inch 

 larger than the butter and spread it on 

 the top of it; than cut another cloth, 

 one inch larger than the last, and fit it on 

 the top, spreading evenly and turning up 

 each edge on the inside of the staves ; 

 but it must not hang over, as it would 

 draw brine out. Cut a bar of sweet wood, 

 two inches by half an inch, and fit it on 

 the butter; bore through the stave into 

 each end of the bar, and put in a wooden 

 pin tight to keep the bar in place ; fill the 

 tub with fine salt, and fill again with 

 brine, and keep it full. Some put in one- 

 fourth inch of fine salt at the bottom of 

 the tub and cover with a cloth. I think 

 the cloth without the salt sufficient. 



BUTTER, New York. — A correspondent 

 of the New York Farmers' Club, writing 

 from Adrian, Michigan, makes the follow- 

 ing suggestions : 



Set your milk where the wind will not 

 blow on it, for the wind dries the cream, 

 and dried cream will not make butter. 

 In warm weather keep your cream still, 

 for if you want your cream to be sour, 

 stir it often. Very sour cream will not 

 produce a good quality of butter. In 

 cool or cold weather, don t think that you 

 must let your milk set until it is sour be- 

 fore you take off the cream. Forty-eight 

 hours is sufficient length of time for milk 

 to produce all the cream it is capable of 

 producing. In a right temperature it will 

 rise in a less time. Much poor butter is 

 the result of bad management of the 

 cream. It is a good plan in warm weath- 

 er to save strippings, about a quart, night 

 and morning, from each cow, and churn 

 every day. Churn your cream as cool as 

 possible in warm weather. Much butter 

 is spoiled by churning the cream too 

 warm. If your butter comes rather warm, 

 put in twice the salt you usually do, work 

 your butter just enough to mix the salt 

 well through it, and set it away in a cool 

 place for twenty-four hours, then take it 

 up and work it over. Much of this salt 

 will dissolve and work out. Thoroughly 

 cleanse your butter with salt. Use no 

 cold water about your butter, for you 

 cannot cleanse butter or any other lump 

 of grease with water. Some women talk 

 as though butter was not fit to eat unless 



it is first washed with cold water. If 

 butter is not fit to eat without being 

 washed with water, it is not by being 

 washed. Water always damages butter. 

 Butter that is washed with water is not 

 fit to pack, for it will not keep. When 

 the brine which oozes from your butter,. 

 as you work it, is clear, that is, clear from 

 milk, it is worked enough; don't give it 

 another stroke, except to get it into shape. 

 Pack your butter in perfectly clean ves- 

 sels, and keep it well covered with 

 strong brine. When you use your butter, 

 set it on the table just as you cut it out of 

 the tub, for it is injured if" worked after it 

 has been packed. If all butter was made. 

 after this plan we would see but little that 

 is poor. 



At one of the meetings of the club of 

 Union County (New York) Agricultural 

 Society, Mr. H. W. Garret, whose dairy 

 product is represented as of excellent 

 quality, gave in substance the following 

 directions : Everything pertaining to the 

 entire work of butter making should be 

 kept scrupulously clean. Forty hours is 

 the average period of time for a pan of 

 milk to remain prior to skimming. It is 

 necessary for the milk to sour before the 

 entire cream can be obtained. If the 

 atmosphere is such that the cream be- 

 comes rancid, immediately skim. Skim- 

 ming at the proper time is absolutely 

 necessary. The milk room should be 

 kept at 6i Q . Twice a day stir the cream 

 in the jars; let those jars stand in the 

 coldest place in summer. When churning 

 is necessary, let the cream be at 62 °. 

 Use a dash churn, which is superior to 

 any other. When the globules are about 

 breaking, reduce the temperature to 6o°. 

 Do not wash the butter. Work it as 

 little as possible; too much working 

 makes it salvy, and washing destroys the 

 flavor. 



BUTTER, Western Mode. — Western 

 butter has not heretofore enjoyed a high 

 reputation. It is possible that rank grasses 

 and noxious plants may have been an 

 element of this disrepute; impure water 

 in some places may have had an influ- 

 ence; but the main cause has been a 

 lack either of care or skill in the butter 

 maker. It is rapidly improving, and 

 while it commands a price less than that 

 paid for New York butter, a considerable 

 quantity is forwarded to the Eastern sea- 



