» »> DY» > D» DY» ry? YD? Og D> es > DD yy. A GTX » 2»? > p> > Ds» WDD yD»D > p> we) PMD dD DD D> » Dy» > py») > ID A AT p>») >>> i > ; LA \ » DZD ») ») >> b> ey > ©» » 5 im AN a & \ naan » fo )> aa a Tee Ny 2) A ~~ Al al DY YD 2 : D5 SP Diep > 2 D> es ee P22 2> 4 EN NAA AACN DAN AAA BANOO on lARAAS BAAARAARAAARAAA AY AA AARAANAI AAA All AAAs ANA NIAAAN BD» RARAAA nrYARARA 2 » DD a) >>>. > D»> yy» yy yyy yD >» D> 2D wep Ee D»») DP») wn oe | a ES 2 RA A a A\A AAA Aa aA, pAARARARA A Ainan 'E A i f\ A > » An yp» Banana ANAIERARA A Ran Rae DD > DD >> >» D> DD ‘4 ' lax AANA | VANRARAARA Ee iat ett AVA AA ‘| aaaas saAaaasaan aN i | | \ f { lax ifs SAME A VAY A Rater \ Ral AAO ARRAS BY A’ A a id A ~y RAann nan Aaa 8 inn: nny on e SOAR fs NON RG AA Ba DAZ AAR E nanny i SA mC \Ie aAAn Pe OL ITOAL, HINTS - - rss £ ‘ of #2 ON DAIRYING, OR, MANUAL. Cx 1871. > FOR. ~~ ae BOC ER MARERS. Baye ~ F JOHN P. CORBIN, Wirhitmey’s Point, N. W. 1871. Entered according to Act of Congress in the year 1871, Aug. 4th, by JoHN P. Corstn, in the office of the Librarian of Congress, at Washington. a, (*) Yet 5 us DNC RACe Rm Mee SO a8 chica NS Ore, wee maxclees athe ester VV OKEL.. \— sora aicine. cae are vie n cere lee 4 BACON CONS Be ce sens ct eneree ho cans Sone = ante eras 6 Prerequisites for Butter Making... te Pee ety RN 10 BIEN HHO OM OOS) over oSere Ways ooo es eicha den code ae tess 11 Pepin ROUSE Sarit oles Soa 2 aes wie wieies Sa See we or, gage ASUS L605 O10 co Oe RD RS ate naa oR reer ae bee rear i! i4 memperatuie for MilkRGOOMS. .. 2:55. .<4¢¢)e0% ste. 15 “CINE Torta 08S 6400) 0 Ree ee ee eR ile Working, Packing and Storage Hootie eee 18 Wleaning-or Washing Room. .........00-c:00.e05-. 18 Neatness ... Ta eae etre © ce osc oe aie ape eee Solty) General Management of Butter Dairies...9 2.15%, isco Become Bnd; CAFE Of COWSs>.: scio'-2.)). + 4-8 eens wee 21 RBMIICHIEES EGA rctiaert Ses Maegan ee Se ce Stee eat clare 23 Re mENMOSMLON OLONTI KG ores tbh Ss hd Gene ae ws cee OOD Peay TMU DUE VIAL K.: cages wveserahe aa); clare coated a kyle She 26 econo and Weepme Milley, oc .4s 50 acmcens da See eee 27 mutes tive: Emits NK ae fea oe <2 os pe Sal aeeiee ss oe 28 Large Pan DV SLCIN 43 rinsed. After the milk is all out of the butter, or ail that will come out when fresh by rinsing it without too much mixing and working, it should then be salted and mixed a very little and set in a cool place “for the salt to dissolve. The salt should be fine and as pure as possible, with- out the least odor, and will completely dissolve ia cold water to aperfectly clear liquid without a particle of sediment or skum and be of pure salt taste. No other ingredient is required for the preservation of butter, and no other should be employed, such as saltpeter or sugar, for they will destroy or overpower the fine delicate flavors, that butter should have; and prime butter, will have it. Also too much salt in butter will havea similar effect. About one ounce of salt toa pound of butter is about the right proportion for long keeping, or the general market, otherwise salt to suit the taste or the market that it is designed for. Salt has three dis- ‘tinct offices to serve in butter.—Ist, to flavor it; 2d, to loosen and expel the caseine and buttermilk from the ‘butter; 3d, to preserve from rancidity and decomposi- tion that which does not get removed from the butter. It also will attract the water from butter which will dissolve the salt, and the brine will penetrate more or less into the pores of the butter and take up the milk sugar which is liable to fomentation and rancidity, also it will toughen the grain of the butter. Butter properly made from good milk and _ perfectly freed of buttermilk and cascine, may be preserved with- out salt. In some countries the butter is used without being salted a particle, and there are-some people in this country that will not use salted butter. In the whole operation of washing and salting butter we do 44 not mix nor work it but very little, for when butter is first churned oris fresh, the grain of it is very tender andif the salt is very thoroughly mixed through it at this time, it will tear and grind many of the globules of! butter, makingitsalvy. After the butter has been salt-, ed one or two hours, it should be turned and mixed a) little exposing other portions of it to the actions of the: atmosphere, which with the salt will give the buttera) rich color. On no account should it be allowed to stand very long before being worked « little, for the fresh) and unexposed spots will grow white or remain light | color, and the salted and exposed parts will grow yel@ low, therefore it will be liable to streaked, so much so as to necessitate overworking perhaps in order to make | it uniform incolor. As the brine works out of the but-- ter it will expel the buttermilk if any j:appens yet to be init, which should be drained off and the butter allowed to stand several hours, when it should be turned andJ worked a little more, and drained again, as it should al-. ways be at the close of every working; then it may — stand until the next morning, when it should be worked until it is uniform both in color and flavor, and the brine that works out will be perfectly clear, Butter should always be worked ina liquid, in water, before salting, and afterwards in brine. It will be a protection to the grain of the butter, also it wiil help to extract tlfe butter- milk from the butter, therefore it will not require as much working to cleanse it of the butter-milk, and at the < same time it will bear much more workiog without in- Juring the grain of the butter. It should not, however be worked a particle more than is actually necessary to extract all of the butter-milk, and commingle the salt untformily through the butter. . 45 As we have butter-workers to seli, perhaps it might be to our advantage if butter-makers were oblige to work their butter more, nevertheless we advocate that the less gutter is Worked and mixed the better it will be. There re two essentials however, the thorough removal of very particle of milk and casein from the butter, and miformly commingling the salt with the butter. Work- ng butter always makes it softer and more oily, and it is very liable to make it more or less salvy, especially when it is not properly worked, or if worked when it is soft or first churned or is fresh, aint if if is overworked it certainly will be salvy. There is more butter spoiled or injured by being over-worked or by not being properly worked than there is by not being worked enough. Over- worked and over-churned butter will be salvy and sticky ; it will have a larly appearance when soft, and a tallowy appearance when it is hard; and it will very soon taste old and become rancid. ( Butter should neyer be worked by any persons’ hands aor allowed to come in contact with them, although they may be perfectly clean and as neat as ashaker woman’s, orif scalded and put into ice ccld water, and even the dutter be worked in cold water, there will be an insensi- ole warmth from them that will soften and injure the utter. Friction on butter in any manner or at any time will more or less injure the grain of it, and when injured r made salvy no after treatment can restore it, therefore tshould at all times be worked and handled with the zreatest care and caution. It should never be rubbed ver nor slid about, neither should it be mashed closely etween two hard substances; but should be cut and urned carefully, and worked at all times discriminately, hich may all be done with the Eureka Butter Worker, 46 and done easily and speedily and too without injuring — the butter. (See 4th and 5th pages.) Packages an@ Preparing Them. Butter should be packed in such packages as it will keep best in, alsosuch as it will sell best in. In the New York market it sells best in firkins and half firkin tubs, which are quoted state; and in returnable tubs quoted Orange County pails. Many of the firkins and firkin tubs are quoted as Orange County. Orange County N. Y., has a world-wide reputation for producing fine but- ter; or rather Orange County and Goshen butter has great celebrity for its superiority both in home and for- cign markets. Orange County, N. Y., undoubtedly does produce some very fine butter; but the greater bulk of butter that is marked and sold as Orange County or Goshen butter is not made in Goshen nor in Orange County, and there is much of it that is not made in the State of N. Y. even. | We venture to say that there is more butter sent to the New York markets every year from every county in the southern part of the State of New York, west of Orange County, marked Orange or Goshen, and sold as Orange County butter,than there is made in the County of Orange. Almostevery wholesale butter dealer in New York have Orange County butter to sell, also the retail dealers there ; and in the adjoining cities, and in many of the eastern cities, have cards marked. Goshen, &c., sticking in samples of butter; and undoubtedly they do have some Orange County butter. Wesaw in New York a butter dealer marking several hundred firkins of butter for ship- ment to Europe, and every firkin was marked choice Goshen butter, put up expressly for family use, by (the a 47 dealers name.) The cairymen’s name was planed off, and we presume nota package of it was madein Orange County. We know several dairies of it, and knew that it was made far west of Orange County. It is the best of butter, and that which is put up in suitable packages, that is remarked or sold as Orange County butter ; there- fore it is no discredit tothe reputation of Orange County butter. Butter should always be packed in firkins when designed for foreign markets, or for long keeping. The packages should be made of seasoned whiie oak, and made perfectly tight, smooth and neat inside and out. Firkins are made like kegs, and should hold eighty-five to one hundred pounds of buttcr, and should be hooped with hickory half round hcops with the bark on; the tubs are firkins sawed in two with board covers to be nailed on after they are filled. The return tubs are made larger at the top than the bottom, and taller than the half firkin tubs and are hooped with iron hoops painted black and the tubs blue or var- nished on the wood. The covers are fastened on with bolts or keys so that they may be handily removed. Butter is sent to market in these tubs, several hundred miles, and the tubs returned and filled many times, and the same tub used for years. They usually hold fifty to seventy pounds of butter. Hach package of any kind should have the dairyman’s name branded onit, and the number of it, commencing the season with No. 1, also the weight of it, when dry, should be branded onit. After the package is branded there should be boiling water poured into it, and covered tight and left to steam until the water is cold or nearly so, then emptied, rinsed and filled with strong hot brine and soaked several days, then 1insed again until there will be no color to the water, and 48 while wet the inside should be rubbed with fine salt, when it will be ready to receive butter. Care should be taken never to wet the outside of firkins. Ash, spruce and even hemlock tubs of different forms, are used in some sections of the country for packing but- ter in, and are sent to New York and Boston ; also have seen them in the Western States. Butter never sells in such packages in the general market as high as it does in good packages of white oak. (Sce Silsby Brothers’ advertise- inent in back part of the book.) : Packing and heeping Butter. In packing butter, it should be pressed firmly and closely into the package, leaving no space nor crevices in the butter, but should be a solid mass; but at the same time it should be so that it will freely cleave apart when removed from the package, so that it may be cut out in good shape for the table; and if it is of proper consistency when put down, the different packings may be separated. Butter never should be pounded into the package, for every blow struck severely on to it will break many of the globules. The operation of packing butter has the same effect on it that somuch working does, and when butter has been sufficiently worked, great care should be taken not to work nor mix it unneces- sarily. Ifthe butter is for market, the package should be filled with butter within about an inch of full, and should be leveled off smooth, but should not be rubbed or slicked over, for it will make it look greasy, and be more or less salvy. The color and flavor of it should be uniform from the top of the package to the bottom, so that when a tryer full of butter may be drawn out, it will not show where the different packings come to- 49 gether, and crystal, clear brine will sparkle all through ' the butter, where grains of salt have dissolved, and the butter should cleave from the tryer without greasing it. If the butter is to be kept, the package should be set in a cool, dry, sweet cellar, and there should be a clean, white cloth larger than the top of the package wet with brine, and spread over the butter, and about half an inch of pure salt spread over the cloth, and the edge of the cloth outside of the package turned in on the salt, and pressed closely all around the side of the package. The salt should be kept covered with brine, or at least kept completely saturated with it; thus the butter will be perfectly secluded from the atmosphere. The packages should be set level, so the brine will stand all over the butter, and not be full on one side of the package, so that the -brine will ooze over and wet the outside of the package. Two scantlings laid down a few inches apart makes a very good rack to set firkins and tubs of butter on; the air can circulate under them, keeping the bottoms of them bright and dry, providing they do not leak. TLS Pea ANS a ‘ WA") Ae MEE, ‘Tha . a ge Gre i — a. NL RUD UNIO ND) Z S SE i Wy i "9 Fut fee (Bo MANU CRACTU RED BY LYON & ST, JOHN, Greene, Chenango Co. N.Y. MANUFACTURERS OF Machinery and Mill Work, ORNAMENTAL IRON FENCING, Balconies, Lamp and Hitching Posts, LAND ROLLERS, PLOWS, CULTIVATORS UW VY COAL AND WOOD STOVES, Barn Door Hangers, Pipe Skeins, &c. ’ éc. ESTABLISHED IN 7849. This CHURN POWER has been most successfully introduced by us, during the past twelve years, among the best Dairymen in the United States. We claim to make the flearvtest, Strongestand Fastest Rin- ning Machine in the Marke, The Bearings being all Iron and nicely fitted. We are the only manufacturers of the O. G. TREAD, peculiarly adapted to the dog’s foot, by which our machines gain additional power over all ‘others. This is truly a labor saving machine, and never fails to give perfect satisfaction. There has been more than 5,000 of these machines made and sold, within the last ten years. You will find it for your interest, to introduce this DOG POWER among the farmers in your section. PRICE, - - - - - $20. ADDRESS, LYON c& ST. JOEN, GREENE, CHENANGO COUNTY, N. Y. H. A. LYON. L. E. ST. JOHN. 72 IN PRESS. a nee PRACTICAL DAIRY HUSBANDRY. BY X. A- WILLARD, A. M. Editor of the Dairy Husbandry Department of the Rural New-Yorker. THis work will contain a Complete Treatise on Milk and its products, including Dairy Farms and Farming; Grasses and Cattle Foods; Dairy Stock, Breeding, Selection and Management; Milk, Com- position, Character, etc.; Eairly History of Cheese and Butter Factories, and Mode of Organization ; European and American Dairy Systems Compared ; Minute Directions for the Manufacture and Care of Butter and Cheese, both at Farm Dairies and Fac- tories, embracing the Latest Improvements, etc. Mr. WILLARD is the most practical and popular writer on the subject, and acknowledged to be the BEST AU- THORITY in this country. Over 400 large 8vo pages, fully illustrated and handsomely printed. The only work of the kind ever publishe!. Price not to exceed &3. Address. D. D. T. MOORE, Publisher, New York City, or Rochester, N. ¥. 73 Silsby Brothers, Formerly Oak Pail Manuf’g Co., of Seneca, Falls, N. Y.,) are the most extensive manufactu- . rers in this country of Oak Butter Pails, Firkins, Tubs & Water Pails. Weare the Sole Manufacturers of Westcott’s Patent Return Butter Pail. Which Brings from four to Seven Cents More Per Pound for Butter in New York City Market than any Other Package. Dealers, Send for a Price List. Goods Sold to the Trade Only. Address Silsby Bros, Belmont, Allegany Co., N.Y. Branch Warehouse at Binghamton, N. Y. 74 SALESMEN WANTED ! TO SELL THE EUREKA BUTTER WORKER IN ALL SECTIONS OF THE COUNTRY. Its Simplicity and Practicability, makes it very easy of introduction to the public, and its necessity, has long been apparent to butter makers. Its cheapness and dur- ability with its convenience, will make them sell rapidly when introduced. Practical butter makers preferred to sell them, and those who have bought for their own use, or have used them preferable, as they can speak knowing- ly of their many advantages, but as it is not always con- venient to get such at first, | will sell them either at whole- sale or retail, to the first responsible applicant from any section of the country, if the territo.y of the patent has not been disposed of. Men or women can do well to sell them, also Practical Hints on Dairying or Manual for Butter Makers, on the generous terms offered on both. I offer also to sell the EXCLUSIVE RIGHT of the EUREKA BUTTER WORKER PATENT in territory, that is so remote for me to give the business the necessary attention. The reasons are obvious. I cannot canvass the whole United States myself, neither can I furnish the necessary Butter Workers. Parties with a small capital can do well by securing the exclusive right to manufacture and sell this worker in a State, County, or even in a Town. Any wood workman can make them by hand at a large profit, or they may be made by common machinery. The bowls may be purchased in every locality, or order- ed direct from any bow] factory. The iron circles and 75 slides may be made at any foundry; the hooks and swivels at any maleable iron works, all of which I will urnish at manufacturers cost, or patterns of the same. I also offer to sell the exclusive right of territory to re- sponsible parties to sell the worker in, who do not wish to manufacture, or to get them manufactured ; I will fur- nish them with workers all complete, at cost prices, or I will sell workers without bowls, or will sell workers at wholesale or retail, with or without bowls. Retail prices with bowls all complete delivered at the Railroad, packed and marked. No. 1 will take bowls up to 18 inches across the top, $7.00 No. 2 ¢ be 9 er Detect ss sf 7.50 No.3 will take the largest of bowls........... Jag 200 Without bowls, the price of bow] less. Circle Plates for bowls 10 cents. The large machines will take small bowls, but the small machines will not take large bowls. For sample machine I require the full retail price, then when more are ordered to sell, I will make the wholesale discount on it, making it just as cheap as the others. This I am oblidged to do, to secure dealers and myselt from loss by parties representing a desire to sell, and or- dering a sample machine merely to get one for their own use. Send retail price for sample machine, or return postage stamp for wholesale prices, or terms of territory, which are very liberal. Give plain shipping directions by what line, State, County, Town or Station and Post Office. Address J. P. CORBIN, Whitney’s Point, N. Y. 76 ‘Nore.—To the world in general and to butter makers in particular, I respectfully say that L have stated simple facts in this little book, and hope that you have read it carefully, or will; and that you may be benefitted there- by. It is not founded on loose statements and opinions, nor on untried theories ; but every suggestion that is made in it has been proved and tested, and the most successful ways described. Any explanation or further information will be given upon application, if accompanied with return P. O. stamp, and within my ability ; if not, I will give reference to those who are posted, as my acquaintance with practi- cal dairymen is extensive in several State3, and in the best dairying sections of the country. Butter making has always been my business, and for the last ten years have been connected with the Butter Worker business, and now intend to make it a specialty for years to come. Correspondence invited, whether in the form of inquiry or information imparted, results of experiments, etc., or regarding new improvements for dairy purposes. Andif you feel interested and disposed to test the truthof my statements by sending an order for at least one sample Eureka, I will be pleased to send the machine to any address on the receipt of its price, and when thoroughly and fairly tested, if it does not show for itself many good qualities and corroborate what I have stated regarding it, I will have nothing to say in defense, and will not ask fora second order. Try the machiae, and you will acknowledge that it possesses more good qualities and real merits than I have claimed for it. 77 This world each day in wisdom grows ; Then hold no more your bowl on bench or table, Nor work your butter with the old-hand ladle. Inventions made a Lever Ladle, Anda stool with swinging table. Which brings new joys and ends all woes. Your obedient servant, J? POCORBEN. WHITNEY’s Point, N. Y., Sept., 1871. ees = es 8 ea ba aie me ; ~ ims en “8 : : : : : p H p : ; : : P PRACTICAL FLIN TS ON DAIRYING, g @ g q ce g G : 5 MANUAL g FOR @ g & S| ag § g gs & a & @ BUTTER Ail A i i BS. BY _ JOHN P. CORBIN, 1871. BH SEG GPW? CP CP OP. CH UP WP WP CP UP WP GP WP CP UP OP CP CP UP GP UP MO tes ye Clacamth 1a te oties of the Libracgn Of NP. ae in the office o isa Librarian of ongress, at Washing fe: BCP CPOE CP PGP SP CP GL CF GP CPC GP CP SEP & ‘NOLLOVASLLWS Lomaaaa HAID SAVMIV TEM aMuW | ToyNg, SULYMO A jo seldioupid ou. 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