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Archiver > VERMONT > 1999-05 > 0926636194


From: "Jackie M. Botala" <>
Subject: [VERMONT-L] more old papers...
Date: Thu, 13 May 1999 15:56:34 -0700


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Sheep Washing

When the early settlers of Cambridge decided to raise
sheep they selected Merinos, the royal sheep of Spain.
Each year in May or June, according to weather, a community
sheep washing was held in the Lamoille River near Cam-
bridge Boro.
Men made two pens for the 'befores' and the 'afters'. When
all was in readiness the flock was driven into one pen then
one by one were doused in the river and wool rubbed and
water squeezed out. Then the renovated sheep was put in
the 'after' pen.
When the last one was finished, they went bleating home,
white as daisies.
It was a tedious job but had it's consolations. The men
always carried a bottle of the 'crather' and took a wee drop
to keep from taking cold from standing a long time in the icy
mountain river.
Several strains of Merino Sheep had a heavy fleece weigh-
ing 21 pounds, said to be the heaviest ever sheared in Northen
Vermont.

(Contributed by Ella Covey, Underhill, taken from a scrapbook
owned by Mrs. Anderson)
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June Color

On butter churning day the housewife in early Vermont,
grated four or five carrots, turned the pulp into a cloth and
squeezed out the juice to be used to make her butter "June color".
For this purpose every farmer put aside two or three
bushels of carrots.
Milk was set in ten quart pans. Cream was skimed from
the top of the sour milk, and put into jars or pails until enough
was collected to fill the big old churn. In my home the butter
churn held enough cream to make about 75 pounds of butter.
The tempurature had to be just right. If too cold the butter
would not 'come'; if too warm it 'came too soft'.
We tested it by pulling out the plug to let out the air.
When it 'broke' and fat particles appeared in the butter milk,
we first drew off the butter milk of which many liked to drink
but then we washed the butter by putting in cold water to
make it gather together in a ball.
After several washings it was taken from the churn and
put into a large butter tray where my mother proceeded to
work it, salting and tasting all the while. When finished it was
placed in moulds, and wrapped in wet butter paper.
Sometimes it was stored in big wooden tubs holding 10,
20,30, or 50 pounds. A piece of cheesecloth was wet, cut
the size of the tub, thoroughly covered with salt and tucked
around the edges with a knife.
For many years Adelburt Beeman of Fairfax came into
town each Saturday to buy butter.

(contributed by Ella Covey, Underhill, from a History of
Cambridge, Written by Mrs. Ida Morgan Anderson)

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