B U I T E B. 55 



flavored alike, but of different color, that which has the deepest color is the 

 richest, and most pleasant to the palate. And the nicer the form — other 

 things being equal — the better is the ai'ticle, for the eye, which loves to dis. 

 criminate, is then gratified, as well as the taste. She who can make butter 

 of fine taste and rich color and impress on it a beautiful form is worthy of a 

 premium, and will do her husband good and not evil, all the days of her 

 life. 



The competitors furnished statements of the process of butter-making. 

 Would it not be well, in future, to state how the cows were fed ; what kinds 

 of churns were used ; how long it takes to bring the butter ; and whether a 

 discovery has been made for preventing, or removing " the witchery," 

 which sometimes gets into cream, and which tries the patience and tasks 

 the strength of those who toil at the churn. 



The statements of the successful competitors for premiums have been pre- 

 served ; and what is peculiar to each is here given, with some verbal varia- 

 tion and curtailment. 



Milk is uniformly strained into tin pans — generally stands in a cool, airy 

 place, from thirty-six to forty-eight hours. The cream is put into tin or 

 stone, and daily stirred. 



No. 1 says, Cream is churned twice a week ; after churning, the butter is 

 thoroughly washed before it is taken from the churn, then worked and salt- 

 ed, and after a few hours worked again and formed into lumps. No. 2. 

 Milk strained into a tin pail, and set in a boiler of hot water till at a tem- 

 perature of 120° ; then put in pans, in a cool place, thirty-six to forty-eight 

 hours ; cream stirred often, so as to have all that is to be churned at a time 

 well mixed, twenty-four hours before churning ; cream at a temperature be- 

 low 60° when churned ; one ounce of salt to one pound of butter ; second 

 working twentj^-four hours after first. No. 4. " Cream is stirred and salt- 

 ed when new is added." No. 5. " Cream is stirred, morning and evening, 

 and churned twice a week." No. 6. " Churning once in four days." 

 No. 7. " Churned in a crank churn." No. 8. " Skim the cream as free 

 as possible from milk ; for one quart of thick cream stir in a table spoonful 

 of salt ; when churned to butter, add one ounce of salt to a pound ; -work 

 out all particles of buttermilk at last working" 



