BEPORia. 61 



ON BUTTER, CHEESE AND HONEY. 



Twenty-two entries of Butter, of fine appearance and of superior 

 quality, contributed largely to the exhibition in Sweetser's Hall. 



The statements of the process of making butter, might have been 

 more full, and therefore much more valuable. Tlie entire method 

 may be familiar to housewives, 3'et it is not probably uniform. The 

 best mode is to be ascertained by comparison of statements, the pub- 

 lication of which will put them within the cognizance of every farmet's 

 wife and daughter. 



The manner of milking has much to do with the quantity of but- 

 ter produced. Let the cow's bag be thoroughly exhausted of milk; 

 for it is believed, that one pint at the close of milking loill make as 

 much butter, as four pints, at the commencement. 



The most suitable place for the milk, while the cream rises ; the 

 proper time for this operation ; the right depth of the pans ; whether 

 the cream, after it is skimmed, should be put in buckets or in pans ; 

 in the well, or in the cellar, or in a cool vault constructed xmder the 

 cellar floor, are matters of importance. 



It is desirable, that the degree of temperature of the cream, during 

 the churning process, and that the form of churn — which produces the 

 best quality and largest quantity of butter — be ascertained, and gen- 

 erally adopted. 



After the butter comes, the most delicate part of the process re- 

 mains, the removal of all particles of the buttermilk. It is suggest- 

 ed, that our dairy-women could afford to apply, here, double their 

 usual labor to half the quantity of butter ; for this half would be 

 worth more, for the table or for the market, than the whole in the 

 condition it is usually prepared. The removal of buttermilk is ef- 

 fected by some, with the use of water ; by others, without water ; 

 and by others, with sweet milk. Which is preferable ? Exper- 

 iments will furnish the most satisfactory answer, and the state- 

 ments, accompanying the butter at the annual Cattle Show, will dis- 

 close it to the agricultural community. 



The salting process is of no small consequence. " To salt to suit 



the taste" or with half, or three fourths of an oiince of salt or more 



to the pound, are some of the methods. So various are the rules of 



"good housewives, that we can easily account for all the differences, in 



the qviality of their butter. 



Notwithstanding the utmost skill in the process of butter making 

 — from the milking of the Cow to the moulding of the yellow lumps 

 for the table or for the market — it will be found that one quart of 

 milk from some Cows will yield as much or more butter, than two 

 quarts from others. The Cow that yields the greatest quantity of 

 milk, may not yield so good a quality of milk for butter, as another. 



