EXHIBITION OF 1868. 
449 
One of tlie troubles in butter making after the old system is, in regulating 
the temperature of the milk-room, and in knowing when to skim. In our 
variable climate it is almost impossible to keep the milk at an uniform tem¬ 
perature when set in pans in the ordinary way. By the new system we always 
have an uniform temperature without trouble, and, therefore, have pei fect con¬ 
trol of the milk. Again, under the new system the shells of casein enclos¬ 
ing the butter globules are not so liable to be decomposed and injure the 
flavor of the butter, for it is this caseinous matter that spoils the butter, and 
even under the best management it cannot all be taken out. 
The Orange County butter makers have tried a great many patent churns, 
and they find none they like so well as the old fashioned barrel dash churn. 
They use the barrel and half-size dasher, and in churning put in about fifty 
quarts of cream. This is diluted with water by adding cold water in summer 
and warm in winter at the rate of sixteen to thirty quarts in each churning. 
The temperature of the cream in summer when the churns are started is 
about sixty degrees, and in cold weather about sixty-eight degrees. It re' 
quires, and it is preferred, that from forty-five to sixty minutes be employed 
in churning, when the butter should come solid and of a rich yellow color. 
It is then taken from the churn and thoroughly washed in cold spring water, 
and salted at the rate of eighteen ounces of salt and twenty-two pounds of 
butter, and for winter-kept butter a little more salt. After having been 
salted and worked over it is allowed to stand till evening, when it is worked 
a second time and packed. Great care is taken with the packages; they are of 
oak, strongly hooped, and perfectly tight, so as not to allow the least leak¬ 
age. After being filled with butter, they are headed and strong brine poured 
in at the top to fill all the intervening spaces. 
Dr. Jennings, of Dunkirk, N. Y., has recently invented a pan for farm 
dairies, which embodies to a considerable degree, the Orange Co., system of 
cooling the milk, and regulating temperature while the cream is rising. It 
is a shallow pan three to four inches deep, setting within a pan with space 
between the two on the sides and bottom for the reception of water. 
They are made in sizes large enough to hold the milking of an entire dairy. 
The milk as it comes from the cow, is strained into the upper pan, until it 
fills it to the depth of 2 or 2^ inches. Then the space between the pans 
is filled with spring or well water, and the temperature of the milk reduced 
to 68 degrees. If the weather is cold, and there is probability that the 
temperature of the milk will fall much below this point, it can be obviated by 
drawing off some of the cold water and using warm water. I have tested this 
pan, and can say that for private dairies it works admirably, making a super¬ 
ior quality of butter. Expense is a mere trifle, and could it be at once intro¬ 
duced, and this principle of temperature understood, the butter product of 
the country would be vastly improved. 
The essentials, then, for a prime quality of butter, may be very briefly sum¬ 
med up, and are as follows: Securing rich, clean, healthy milk—milk ob¬ 
tained, if possible, on rich old pastures, free from weeds. Setting the milk 
29 Ag. Tbans. 
