238 AMERICAN HUSBANDRY. 



BUTTER-MAKING. 



A nice process of butter-making, as practised by 

 Mr. J. M. Weeks, of Salisbury, Vt., is given in the 

 Yankee Farmer. Mr. W. makes three qualities of 

 butter : one, he says, worth 38 cents, being the pure 

 butyrous matter, of exquisite flavour ; the second, 

 worth 19 cents ; and the last, 9 or 10 cents, a gluti- 

 nous substance, and insipid in taste. Mr. Weeks 

 heats his milk after the animal heat has passed from 

 it, but to what temperature he does not say, and then 

 sets his pans in cool, running water ; and, when cold, 

 they are raised out of the water, and the milk skim- 

 med in 6 to 18 hours. We conjecture, for Mr. Weeks 

 has not told us, that the first skimming is made be- 

 fore the milk is placed in the running water, or per- 

 haps before it is heated, and the last at the end of 

 the 18 hours. The butter is salted and worked when 

 it comes from the churn, worked again the next day, 

 without cold water in any of the processes, and then 

 packed tight in tubs, lined with bags previously sat- 

 urated with beeswax, and covered on the top with 

 fresh pickle. The great requisites in making and 

 preserving good butter are : 



1. That everything should be cleanly throughout 

 the process. 



2. That the milk should be kept at a proper tem- 

 perature, say from 45 to 55, while the cream is 

 separating. 



3. That the cream should be taken off and churn- 

 ed before its quality is impaired. 



4. That its temperature should be from 55 to 

 650 when put into the churn, and the churning should 

 oe moderate and uniform. 



5. That salt of the best quality, in sufficient quan- 

 tity to suit the palate, should be blended with it at 

 the first working, and the buttermilk completely 

 separated from it by the butter-ladle. 



6. That the working of the butter should be re- 



