112 



Butter making in New York. 



Vol. V r II. 



From the Maine Cultivator. 

 Butter making in New York. 



Mr. Editor, — Business led me to visit 

 Goshen and Minisink, Orange county, N. Y., 

 in my late journey to that State, and know- 

 ing that it was noted througli the Union, as 

 a superior hutter making country, I deter- 

 mined to learn every part of the process. I 

 was surprised to find that after the milk is 

 strained, every part of the process differs 

 from ours. 



The milk is strained in pans, or oaken 

 tubs, holding two pails full. Every thing is 

 done in the cellar. The milk is not med- 

 dled with until it coagulates, when each 

 day's, or each half day's milk is put in the 

 churn with nearly an equal quantity of cold 

 water in summer, and warm water in au- 

 tumn or winter, to bring it to the proper 

 temperature, which is from 55 to GO degrees 

 of Fahrenheit. 



The churn is made in the barrel form, of 

 oak, hooped with iron, with a wooden hoop 

 three inches wide at top, in which the cover 

 rests. For 6 to 10 cows, the churn should 

 hold 30 gallons, and in that proportion for a 

 larger number. I believe they rarely ex- 

 ceed two barrels, as in large dairies they 

 prefer to churn several times a day, to the 

 use of larger vessels. 



Churning is never done by hand, except 

 for a single cow. In small dairies it is done 

 by a dog or sheep, on an inclined wheel, 

 propelling the dash by very simple gearing. 

 Those larger, have horse, or water power. 

 The motion can be communicated to the 

 shaft and arm, elevating and depressing the 

 dash a convenient distance from the moving 

 power, by two wires. For a dog or a sheep, 

 (the latter is preferred, both from economy 

 and efficiency,) a wheel 8 feet in diameter, 

 is inclined about 22° with the horizon, on 

 which the animal is placed, having cleats 

 nailed on to prevent his slipping. No other 

 harness is required than a strap around the 

 neck. His weight is sufficient to move the 

 machine. On the upper side of this wheel 

 is fastened a cast iron cogwheel, or circular 

 racket, 3 feet in diameter, which carries a 

 pinion and crank. The wheel is often out 

 door — sometimes in the cellar. It may be 

 in a barn or shed, and the motion communi- 

 cated by wires, as before stated. 



When the butter begins to curdle, as it is 

 called, all is washed down with another pail 

 of water, and the motion continued till the 

 butter gathers. Let it be remembered the 

 butler is never touched with the hands. All 

 is done with a short ladle, the blade of which 

 resembles in shape the clam shell, and is 



five inches across at the end. The handle 

 about five inches long. 



The ladle and tray are always kept filled 

 with cold water, when out of use, to prevent 

 the butter from sticking to them. 



The butter is worked and salted with the 

 ladle in a tray. When it has stood long 

 enough to become firm, after salting, all the 

 buttermilk is worked out, and it is packed 

 down solid in tubs of 40, or firkins of 80 lbs. 

 If it cannot be made solid by the ladle, a 

 pounder is used. When one churning is 

 put down, a cloth is put on, covered with 

 salt. This is taken oft' at each addition and 

 replaced, until the tub, or firkin, is almost 

 full, when half an inch of strong brine is 

 poured over the cloth. Salt is never left 

 between the layers. 



They prefer blown to ground salt, because 

 it is finer, and diffuses itself sooner and more 

 perfectly through the mass; it requires a 

 greater measure, but the same weight. 



A churn used daily, is cleansed twice a 

 week. The tubs are prepared of oak or 

 ash, and when wet, rubbed thoroughly with 

 as much fine salt as will stick on the inside. 



Butter thus made and cured, will keep for 

 years in a cool place, and sells on an aver- 

 age, fifty per cent, higher than butter made 

 in the usual way in our State. 



Cows average from 150 to 200 pounds a 

 year, and the buttermilk is estimated to 

 make 100 pounds of pork, which, when it 

 brought 10 cents, paid all expenses of making 

 the hutter — now, only half. 



Some churn over the buttermilk after 

 standing one day and pouring oft' the water. 

 One man who had ten cows, told me he 

 made all the butter used in his family, in 

 this way, and had 20 lbs. on hand. 

 Yours, truly, 



James Bates. 



Norridgewock, Sept. 20th, 1840. 



The Earth is Beautiful. 



The whole broad earth is beautiful, 



To minds attuned aright, 

 And wheresoe'er my feet are turned, 



A smile has met my sight. 



The city with its bustling walks, 

 Its splendor, wealth and power, 



A ramble by the riverside, 

 A passing summer flower; 



The meadow sreen, the ocean swell, 



The forest waving free, 

 Are gifts of Cod, and speak in tones 



Of kindliness to me. 



And oh ! where e'er my lot is cast, 

 Where e'er my footsteps roam, 



If those I love are near to me, 

 That spot is still my home. 



Caroline Gilmak. 



