Pending the war between the North and South, and the blockade of Southern ports, many articles for family use which came from the North formerly, will as ought ever to be the case, now have to be supplied from the North Carolina farms. The chief of these, Butter, Cheese, Cabbages, and Hay. For such articles North Carolina and the Southern States, had expended millions annually, which privilege, thank God! they are now deprived of by the cut-throats of the North, who are made rich enough by our commerce generally. Now, the State surely ought to be able to feed her population, and export much surplus, to Southern cities. Our farmers everywhere, more especially in the mountains, must improve their husbandry and their stock, and increase the quantity of produce for all of which they will now be certain to obtain good prices. Let the farmers and their good wives begin the business at once, for the demand is great and no supply. Now is the time, and the season propitious to enter upon the good work. Our Mountain region is now reached by Rail, and it ought to supply the seaboard cities with all the articles we have named, and green Fruits, &c. A farm in Ashe, Watauga, and other mountain counties, can be made as valuable as a farm in Orange county, New York, or any other abolition hole. Let it be made so. Industry and good management is all that is necessary to make it so.
We offer the following directions how to put up Butter that will keep, and sell for the best price. Butter when taken from the churn should not be washed in water, nor a drop of water touch it, nor the hand – recollect that, instead of hand use a small paddle; put in a clean vessel, and with a wooden paddle work out the buttermilk thoroughly, salt sufficiently, and put in a vessel which shall be airtight. When enough is made at one time to fill a package, fill it to the top, so full there will be no space between the head and butter. The ”firkin” in common use, is only fit to spoil butter, not preserve. The vessel for packing should be made of post or white oak (red oak is acid) in barrel shape, having small bulge, with a tightly fitting head at each end that will exclude air and water when closed. The packages may be made to hold 25, 50, 100 pounds or any convenient quantity. But always bear in mind, that air and water will spoil butter.
The Western Democrat, Charlotte, NC