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J 32X This item is filmed at the reduction ratio checked below/ Ce document est film* au taux da reduction indiquA ci-dessous. 10X 14X 18X 22X 26X 30X 12X 16X 20X 24X 28X 32X m MANUAL THE ONTARIO FARMER. Sarottto : PRINTED BY C. BLACKETT ROBINSON, 6 JORDAN STREET. 1883. tl^ ^ r B .-.. I JS^^^ '^' «, 1 ■^■mm > /' / Z-' ''^^:...u."i^ 7 SCIENTIFIC .li BUTTER-MAKING. friiitd bj) Ordnr «( ttt f tgisUtivc |b$«mM]|. ¥1 Toronto; PRINTED BY C. BLACKETT ROBINS«)N, 5 JORDAN STREET. 1883. 3 J'/ 6 PREFACE. i' Says Prof. ArnoM : — " The art of tiutter-miiking ia aa intricate operation. Its suc- co.sH dnpunds upon a Huccession of littlfi acts, each one of which is liable, when not per formed aright, to alter the« whole character of the production. The correct performance of all tho8(> little acts involves an acquaintance with the properties of milk which the present extent of practical and scientific knowledge renders it difficult to acquire." This was said or published in 1879. Since that time there has been some advance, at least in practical knowledge, that makes it less difficult to acquire the art of butter-making. But the position tiiken by Prof. Arnold, while from his point of view a right one, is not the position taken by the writer of this Manual. Butter-making is largely a mechani«al operation, and in some measure is made more difficult or less difficult according to the mechanical aids in use. For instance, were one to attempt to follow out the whole pro- cess, according to the simplest directions possible to be given, by always using the hand to determine temperature, how much more difficult would be the process, and how much more uncertain the result, than would be were the operator to make intelligent use of a thermometer. Again, tlie carrying out of each of the different processes, does not necessarily involve an ac(|uaintance on the part of the operator with the knowledge of the pecu- liar qualities or properties of the material worked upon — milk, cream or butter. The process may be followed out mechanically, the operator imitating, as it were, the practice of others who employ the scientific method. For instance, care and cleanliness may be practised without knowing how important the effect upon the product ; advantage may hv taken of a falling temperature in which to raise cream, without appreciating the interest- ing and somewhat involved theories that support the practice ; butter may be washed in a granulated state without thought of the, in many respects, great advantage in the practice. Yet it is true that a knowledge of the why and wherefore of any process enables tht- operator to follow it out not only with more pleasure, but with more advantagi', certainty and profit. While good results may be obtained by carefully following out a praeticf tliat has been ac({uired without a knowledge of the theory involved, many advantages would come of understanding the theory. The operator would be able to provides against exceptional cases which sometimes occur, that otherwise would be difficult to meet. A more rapid advance towanl perfection would be made by one possessed of both theory an<( practice. . Prof. Boll said on this subject : — " It is desirable that all persons connected with fehe prosecution of the dairy business, should have acquaintance with the principles on which success depends." Iv. I. y Tbene conaideratiooa are the key to the character of '^hU Manual. PraotioA ami Uieory are both given, bat separato. Practice is given fimt, beoaase of ita higher practical value, beoauao it haa a practical value iu and by itaelf auoh aM theory (ioes not posaom. Theory is given as something that has great value and will be of great, nvcn fM-aatical service, but as a supplement to practice. Both are given in the plainest and Himpleat manner. [t is in place to quote from an article read by Prof. Bell last year at the Eanteni J>airymen's Ckinvention at Belleville: — "The marvellous advance in cheese-making Ih ahiHfly owing to the employment of scientific methods of investigation, namely, accurate obHorvation and logical deduction, tested and confirmed or co'reoted by experimentH." Spitaking of the result of the establishment of Dairymen's Associations, ho said they hav«« jriven us " the views of gentlemen of large experience and scientific attainments, and have Meat from factory to factory the most skilled and ablest practitioners to instruct on the best and most improved methods of manufacture and proportion of material, thus insuring .t uniformity of quality, which alone can form the basis for a national reputation. " A word or two as to the way to make the best use of this Manual. The author lias so arranged the subject-matter that the reader will find the practical instruction in the first pages of the book, and the philosophy of the science farther on. An Appendix Las >>een added, in which the subjects have been elaborated, and in which may be found aiany valuable and helpful suggestions, from all available sources. But the arrangement of the work allows of its being read in another way than in regular course, and, doubt- Ipsh, to great advantage. It will be most profitable to read or study it topically. First, j>lanct^ ovor the Table of Contents and get an idea of what the book contains, and of whnt is of the first or most immediate importance. Choose a topic, learn as much as possibli; a l>out it, and put it into jrrar.tice at once. For instance, the subject of Ghumitig may be tiiken up. In Table of Contvnta the reader will find that his subject is treated of, in prau- tioal and philosophic order, on pages 6 to 9, 20 to 24, and 128 to 136. Something will be found also bearing upon the subject, under the heading of Ghums, pages 36 to 38, and 146 to 148. It is believed that the Canadian butter-maker will be able by the study of this work, to correct any faulty method that he or she may have adopted, and to acquire a practice that will be advanced enough to be termed scientific. It is not expected that the advance will bo made in a single change. Step by step advantage will be taken of the knowledge of each improved process, and the theory itself will be gradually mastered. It is advised that the operator study the process first and adopt it at once in its most important and essential features. For instance, in the churning process let a beginning be made by Mopping the churn in time. It is advised, too, that the butter-maker of Canada adopt the policy, which is certainly the most economic, of procuring dairy supplies, such as tubs, salt, etc., only of the beat iguality, and of fitting up the dairy with any and every mechanical aid available which will make the work easier and more satisfactory in result. An effort has been made in this Manual to help the butter-maker also in the choice and selection of supplies and mechanical appliances. V. 'raoti(M^ iin Milking 1 .'i Charact.fristics of a Good Milker l.'> Pure Milk 1 :^ Quantity and equality of Milk M General Requirements 14 Temperature M Efftsct of Temperature on Milk Germs i 4 •* " Cream-rising 14 «' " Quality 14 Relative Temperature of Milk and Surrounding Air 1 r> In Cream-keeping and Churning i Ti In Washing and Working 1 ") Milk-Setting IT) Depth 15 The Temperature Best for Cream-risinc; 16 A High Temperature 16 A Falling " IC A Rising " 10 Heating and Cooling Milk Ifi Keeping Milk Sweet 17 ^^'m^f^mwrn^'^'-'"' IZ. I'A.IK . . . . k .. . . 8 f) — y , . . t) 9 & ... 10 . . )0 . . JO ... 10 . .. 10 .. 10 .. ]1 11 .. ]1 .. 11 11 1:^ 1 :{ ];< i;^ . ].-> i;^ Hi ]:>, !4 ■ 14 M 14 14 14 ir< ii". If) ir. l.'i ifi ](» 16 IG 16 17 Vauk. 17 17 17 17 17 Obtaining a Falling Teriif)eratur»' Changing Temperatures Safe Limits of Temperaturf " Cooling Limits " Heating " Boat Titne for Heating and Cooling IS Milk for Transportation \n How to Heat and Cool Milk 18 Heating vs. Cooling 1 (j Water as a Cooling Agency 19 Other Purposes Served by Water 10 Carb op Cream 20 CotOURINO 20 Chorning 20 Consistency of Cream 20 Temperature " 20 Stopping the Churning 21 Preserving the Grain 21 In the Milk 2'i " Cream 22 In Churning 22 " Washing 22 " Pressing 22 "Salting ^, 2:< Separ.\ting Butter prom Buttkrmu-k 2.' When it May be Separated 2."^ Advantages op the Scientific Method ok Separation 24 Correcting Defects in Cream 24 Keeping Butter Before Pressing and Salting 24 Pressing and Packing Quantities at ji Tim.- 24 Less Pressing Required 24 Saving of Time and Labour 24 Pressing and Salting 24 Object op Pressin(j Butteh • 2') Pressure not Friction 2;") No Hand Contact 2;"t Proper Time and Temperature 2r> Pressing in Quantities 2r> Minimum of Labour o*; Oa»Bcrr op Salting of* Sacrificing Taste to Keeping Quality 26 Salting to Suit Taste of Consumer 27 A Minor Object in Salting 27 r r ti Pack. Packing 27 The Tub 27 Preparation of the Tub 27 Compactness and Uniformity 28 Improved Marketing System .... 28 Evils of Present System 38 The Remedy 28 (1) Quality of Product :J8 (Uniformity) 28 (Appearance) 29 (2) Quantity of Product 29 (3) Connection between Consumer and Producer 29 MILK PRODUCTION 30 Milk, the Raw Material 30 The Cow, the Machine 31 NATURAL FUNCIION OF THE COW 31 Development Artificial 31 Conditions of Profit from Development 31 JSIeans of Development 32 Breeding 32 Feed, the Raw Material 32 The Dairyman, the Workman 33 UTENSILS AND SUPPLIES 34 • General Chamcteristics of Good Dairy Utensils 34 The Thermometer 35 (Description and Use) 35 Milk-setting Vessels 3.'} Cream-holding Vessel 36 Churn 36 Granulated-Butter Holder 38 Butter Press 39 The Tub 39 WATER— ITS USES 40 (Pure Water) 40 (How to Obtain Pure Water) 40 (To Purify Water) 41 HALT 41 SPECIAL POINTS IN BUTTER-MAKING 42 Sound Points — Hkbd 42 Unsound Points— Avoid 42 t XI. Pack. . 27 . 27 . 27 . 28 . 28 . 38 . 28 . 28 . 28 . 29 . 2y . 29 30 30 31 31 31 31 32 32 32 33 34 34 35 35 35 36 36 38 39 39 40 40 40 41 41 42 42 42 INDEX TO APPENDIX. IMPORTANCE OF THE DAIRY INDUSTRY TODAY'S PROBLEM IN THE DAIRY INDUSTRY SOLUTION OF THE PROBLEM 1. CHEAPENING COST OF PRODUCTION Improvement of Stock Selection and Breeding Keeping of Stock Feeding . Injury from Feeding Concentrated Food . Feeding Calves . Spring Feeding Spring and Summer Feeding Summer Feeding Soiling Fall Feeding ^ Winter •' Ensilage Steaming Food for Stock Influence of Inaufl&eient Food on Milk Water Salting Cows Growing Roots for Dairy Stock Eoot Crops • Shelter Shades in Pastures Barn Warm Stables . . Ventilation Diseased Milk from Filthy Stables, etc Care Carding Cows Exercise of Stock Drying Cows of their Milk Before Calving Pests Pa«k. . 43 . 4G . 49 . 49 . 51 . 52 . 61 . 61 . 63 . 64 . 65 . 65 . 65 . 67 . 71 . 72 . 73 . 75 . 75 . 76 77 . 78 . 79 . 81 . 81 . 82 . 84 . 84 . 85 . 86 . 86 . 87 . 87 . 88 . 88 '"'I XIl. 'I U Pa« Preparing Chum i oj) Temperature in Churning j 09 " Changing while Churning j 29 Motion in Churnifig 2 3q Churning — Time of j 3q Fast Churning 1 oq Saving the <}rain 131 Colouring in., Removing Buttermilk 10., Washing Butter 1 .1 .. 'halting 13(3 Salt— Test of Purity * 13^ Packing 1 3^^ ^ Marketing ^3,) The Trade Problem 1^,^ .irXENSILS 14(1 Thermometer j ^ I Strainer — Milking Pail y4-> (Cleanliness in Milking) I4.) Creamers, or Milk-setting Vessels 14-5 Excluding Impure Odours j4l Drawing off Cream j^^ Xeed for Heating I45 Applying Cold at Top I45 Plunging in Ice or Water I4.5 Hermetically Sealing I45 General Points I45 Cream Holder I^g Churn . . , 14g Right Principle of Agitation I47 Quick Churning 14j Aeration Required j4g Provision for Removing Buttermilk 14f< Butter Press 140 Hand Contact 149 Sponge and Cloth _ jgQ XIV. Ill t'Aur. Purifying Water 150 , Water must be Pure 1 r)0 Foul Well Water ir.l Impurities in Well Water — How to Detect Tlum 151 A Satisfactory Filter 1 Ti I How to Make a Well 152 GENERAL 154 SCIBNCB IK FaRMINO 1 54 Traditional Farming 154- Theory and Practice 1 54 Theory * 154 Practice 1 55 Government Aid 156 Farming fob Profit 159 Farming Specialties Unprofitable 159 Home Production Profitable 1 fi 1 Quality the Remedy for Over-production 1 (54 Ensilage 1 fif! Location of Silo 1 fifi Construction of Silo ] (16 Dimensions of Silo 168 Wallsof Silo 1B9 Covering of Silo \C)9 Weighting of Silo lfi!> Cost of Building Silo 170 Crops Suitable for Ensilage 171 Kind of Corn Best for Ensilage 172 Value of Sweet Corn for Ensilage 172 How to Cultivate Ensilage L'rops 1 7 '2 Yield of Ensilage Crops 1 7 i When to Cut Ensilage ] 74 Preparing Fodder for the Silo 175 Filling the Silo 175 Lapse of Time Before Opening • 177 Condition of Ensilage When Opened 177 Deterioration of Quality, if any, after Opening 177 Value of Ensilage for Stock 17s Value of Ensilage for Milcli-Cows 17^ Effect of Ensilage on Dairy Products 17!) What Quantity Cattle Consume 179 How to Feed Ensilage 1 80 Condition of Stock When Fed on Ensilage 181 () A XT. . . .. 150 . . . . mo . ... 1.^ . ... un ... 151 .. 152 ... l-H ... 15+ . .. 164 . . . 1 54 . .. 154 , .. 155 .. 156 .. 159 ..~ 159 .. 101 . . 1«4 . ICC .. Ififi .. ICfi . 168 . lfi!> . 1(39 . l«f> 170 . 171 . 172 172 ]7-2 I7i 174 J 75 175 177 177 177 17S 178 179 179 180 181 # Pack. Cost of Ensilage Feed \n\ Value of Ensilage Feed 1H2 Coat of Filling Silos \H2 History of the Ensilage System 1 M3 Philosophy of Ensilaging 1H3 Quality of Ensilage as Feed .... 184 Effect on Fodder of Ensilaging 1^7 Relative Cost of Ensilage 1 gg Comparative Value of Ensilage 1^9 Relative Advantages of the System 190 The Silo to be Cheaper 19;] Testimony as to Profitableness of the System ] 95 Experiences and Conclusions of Pioneers in the New System 19(; Possibilities in the System ] 99 Ensilage Authorities 200 ONTARIO GOVERNMENT ACTION 201 Author's Last Word 20J SCIENTinC BUTTER-MAKING. Science ih a guthered knowledge of wliat ia known and can be learned about a ssuli ject. A scientific process is oni! that makes the most of what a knowledge of the subject teaclios. There is a groat advantage in an advanced, or scientific method, over primitiv(t ways, or an unscientific method. In following out known and well-proved, definite rules of working is had a guarantee of definite and satisfactory results. There is science in what is known to-day about the management of milk, an(i the production from milk of butter, or cheese. There are established rules of working, more or less known, that will uniformly give certain, definite results. The science of butter-making, in its practical bearing, is not dithcult to learn. Th^ as poHsihle ; it is especially desirable where air is the cooling agency. A pure atnios jiher(> is always an essential in the niilk-rooui ; this is especially important where ojM'n vessels are used. Where water or ice are used for cooling the milk, the cjuestion of depth is not de pendtmt upon the variati.in in the temperature of the air. Setting in Cloned Milk- Vessels. The advantage of a closed vt-ssel is that the impurities in the atmosphere are ex- cluded from tiie milk. Hut before milk Wo closed against the atmosphere and ventilation, in such a way that its own impurities cannot escape, it is necessary that the milk be puri- fied. This may lie done liy aeration — exposing the milk to jiure air, or by h<«ating it, to expel or kill the germs. The advantage would bo in favour of luiating, since heating would more etrectually purify tlio milk, and increase the range of falling temperaturtv Aeration would lower the temperature of the milk, which in itself is not desirable. Where milk is .set in clo.sed vessels, air is never depended upon for cooling, except tin- milk has been heated to a high temperature before setting. Wlierti pure cold water is used, milk may be set in closed ves-si^ls without heating. The water may be used to seal the cover from the outside atmosphere and yet ventilate the milk. The water, being colder than the milk, condenses and takes in the odours that escape from the milk. Ifeiiting the Milk, Heating milk before .setting it is not conunonly practised, nor is it absolutely neces sary. All that can be said for it is that it has certain advantages in the proces.s, and that it is better for quality's sake to lieat before setting than to practi.se low cooling, or cooling below 55° to 50\ If good results in cream-rising are obtained by setting the milk at its own temperature, without low cooling, then heating may be dispensed with. If heating be employed, let it be no higher than nece.ssary, the range being from 100' to to 140°. The more defective tfte milk, the higher the heating. If the milk is in a normal condition the extreme temperature luay, both for sake of saving in labour and quality, be avoided. A good average will be from 110' to 130°. The heating may be done by setting the ves.sel containing the milk in a vessel con taining water, the latter being heated in the most convenient manner. Beat Range of Temperature. With the present knowledge of the ettects of temperature upon the nielting point of butter, it is not easy to give a definite rult; for placing the range of temperature. A i-uggestion may, however, be given. The process demands lowering the temperature to ri;>° for the purpose of washing. If this change, or fall, of temperature is not sutKcient, it will be better to take advantage of higher temperatures before cooling lower. That is, it will be better to heat above 90° or 100^ than to cool lower than to 5o°. Ten degrees above 100° will give more advantage to the process than ten degrees below 55°. How high to heat before cooling below 55° it is not easy to say. The experience of the operator and circumstances will best determine. The rule will be to keep, as far as possible, within safe limits both in heating and cooling, and yet obtain for the process every neces- sary advantage from cooling and heating. If making butter for a far market, give its melting point, or keeping quality, the benefit of any doubt ; which means to cool or heat less rather than more. Aerating Milk. Aeration is not so necessary where heating is practised as otherwise. The higher the heating is carried, the less necessary it is to atirate the milk. Where heating is not em- Jll li < ployed, it ih bettor to atirate the milk, ivhere it can be done without coolintf it too much b^orn netlini/. Milk is arrated by exposing as much as poHsiblc of its surface or body to ii pure atmosphere. It is done in many mayii — by pouring it from one veHsni to another, by stirring it, etc. The disadvantage of both heating and al'rating milk, is the trouble in- volved. Butter-makers will always spare themselves any unnec<>SMary liibour. t'ooliw/ the Milk. The lirst part of the cooling, when the difference Ixttween tim temperature of the milk and the cooling agency is greatest, will be the most rapid. This is well, because the milk, if kept long at a high temperature, will (|uickty sour. But when the milk is down to from 7r)" to 65', it is better to cool slowly ; that is, it is better that the temperature should change slowly and be cotuilantli/ fallituj than that it should full too <]uickly and then ufamt unchanginy at its lowest point. Where air is depended upon as a cooling agency and is variable; in temperature, it is not easy to accomplish this. The general rule given may be kept in mind. Where heat- ing or lUiration is employed, it is not so ditticult to do. Where milk is heated to 120° and above, and more or less of the germs it contained are killed, it will keep a longer time at high tr in paHHtnl through it. The Hecoiid plan in to unc ii Hcoup Rkimmer. ThiH IH to he preferred over the former. By its uho more of tlie milk will he lifted, hut there IH no objection to thiH. The milk nearent the crniim is likely to he more or lens rich in cream, and it '\h (tuonomy to jar it with the cream. Another plan \h the une of a tunnel- shaped cup, HometimeH with an u[)-ri)(ht handle. A now common plan in to draw otC the creum hy means of u fauet't, in a manner provided for hy thirmer ; but there may be times when the tem- perature of the cream may be lowered by ohe surrounding air even while the cream is being agitated ; this must be noted and provided for. As a rule the operator will have to provide for the temperature rising while the churning is being done. The rule for this is simple : Where the temperature is likely to rise while churning, cool the cream accord- ingly ; where it is likely to fall, warm the cream acccordingly. Summer and Wiriter Churnhyj. There are two conditions that are different in winter and summer: (1) The con- dition of the cream in winter will be such that it will be hard to churn it. (2) The temperature of the churniiig-room will be lower. Owing to this is required a rule for a ■ temperature somewhat different in winter from summer. The winter temperature will be higher ; the average may be 58° to 60' in summer and 60° to 62* in winter. tempera- ight one, ie of the perature a;e range ture the )rer will Preparing the Churn. The churn must be well rin.sed with water before putting in the cream. If it be desired to raise the temperature of the cream, use hot water to rinse the churn ; if it be necessary to cool the cream rinse the churn with cold water. Only a slight change of a few degrees may be made in this way. When necessary to change the temperature of the cream it may be partially if not wholly done by the addition here made to the cream. Follow the rule already given, ^f cream is too cold add warmer milk or water ; do not over-fill the churn. The capacity of most churns is about half full. Churns without dashers are Itetter when even a little less than half full. J'utting the Cream in the Churn. To churn without injury to the grain '^f the butter, and to provide for proper washing of the butter in the churn, the cream requires to be nc' loo thick. While it is almost bA ii H! If h j 1 1 |;i| 1 ll } certain to be too thick, there is no risk of it being too thin. It to add to the cream what will thin it. Skim-milk may be added, the temperature must be attended to, and the colouring put in. Colouriny. is a safe rule always It iH at this stage that Where an artificial colour is required use the best in the market. For (juantity follow the directions sent with the colouring, always keepiny on the safe side of using too little rather thi,n too much. An under-colour will always pass ; an over-colour that will be at once recognized as artificial will be wor.se than no colour. Colouring is best applied to the cream just before churning. It cannot be so well incorporated with the butter afterwards, and the process of working it in evenly would require so much kneading of the butter as to injure the grain. The Operation of Churni'ng. Start the churn slowly at the beginning, increasing gradually until the ordinary motion has been attained. Let the ordinary motion be moderate rather than fast, and let it be regular and uniform. When the butter has come the speed may be rcluced to about half. The churning may now be advanced till the butter has reached a granulated or pebbled form. The temperature at this time, if every condition is favourable, will be from 58° to 60°. It is now lowered to about .'55°. This may be done by putting in cold water. If it be an object to .save the buttei'-milk without being too much diluted with water, it will be necessary to strain off most of the butter-milk before putting in the water, or cold skim-milk may be added. Care must be taken not to stop too soon, nor to advance the operation too far. As soon as the butter has all come and is gathered enough to make it possible to strain q/f' the buttermilk ivithout carrying the butter off' in the waste, tlie churning should be stopped. At this stage the grains will be al)0ut the size of pin heads, from that to grains of wheat. This process is of first importance, and butter- makers will consult their best interests by adopting it. With a little experience in this improved process the old way of gathering in large lumps would be forever abandoned. The churning process is now done and the butter is ready for the next and a vc.vy im- portant process. Washino. The churning has l)een stopped when the butter is yet in tine grains. The l)utt(!r- milk should now be drained off and the butter washed in its hard, granulated stati;, first with cold water and afterwards with brine. Manner of Washing. The method to be employed will depend upon the sort of churn used. Cliurns with stationary body are not well adapted to the process ; but where there is lack of mechanical appliance, experience and skill must makt; up for the lack. If the churn be stationary, like the dash churn, and if in its construction there be no provision for the wa.shing pro- cess the following method may be adopted. After th(! temperature has been lowered and the butter has been enough advanced, the contents of the churn may be poured out into a strainer or seive that will allow the milk to pass through and leave th(^ butter behind. Water or brine may now be poured on and allowed to pass through, leaving the butter, and carrying off all foreign matter. This must be repeati^d until the water runs oH' clear, and the pure butter remains. If the churn is one with a movable body, and there is provi.sion for tli(( washing pro- cess, the work will V)e much simplified. In this case the butter remains in the ciiurn while it is being washed. The butter-milk is drained off through a strainer. Cold water and brine, in turn, are successively poured in, the butter gently agitated in the usual way, tile water or brine then drained off in the same manner as the butter-milk. I Little practice will be required to enable one to do this as easily as to gather in the old way into a larger lump, which makes it necessary afterwards to work out the butter- milk at the expense of the grain of the butter, and at the risk or certainty of leaving shells of cream globules, caseine or membraneous matter in the butter, to depreciate both the eating and keeping quality of the butter. Pure Water. The water should be quite fresh, clean, and pure. If only a little defective it may be remedied by making it into good brine by the use of pure suit. There are other ways of purifying it, but if absolutely impure it will be better not to wash the butter but to let it drain off as much as possible while in its granulated form and then to press and salt it, carefully working out as much as possible of the butter-milk. This process will be likely to involve over-kneading and more or less injury to the grain, but of the two evils — butter-milk or a broken grain, the broken grain is to be preferred. Indeed, butter- milk left in the butter, with or without broken grain, is a worse evil than the use of moderately impure water, if the washing be done quickly and thoroughly with brine while the butter is in tine grains. Heating stands })erhaps first as a means of purifying water. Where there are solid impurities in the water it is well to strain it while pouring it into the heating-vessel. After the water has been thoroughly boiled, it may be removed from the fire and cooled, of course always in a pure atmosphere. As the quantity required for washing the butter need not be large, it need not be a troublesome work to heat the water, especially if a suitable heating vessel be provided. In any case the absolute importance of having clean and pure water calls for any necessary trouble there may be to obtain it, and the trouble taken will be more than repaid in the result. ilemoving Butter from Churn. There are several ways of taking the butter froui the churn. The most convenient way may be employed, provided it removes the butter clean from the churn without I)reaking the grain or making it stick to the churn, and does not involve injurious contact with the hands. When the brine begins to run off clear, the draining oft' may be stopped and the butter may be lifted out with a sieve-dipper. Another plan. The last brine and the butter may all be dipped out, or poured out, into a strainer or sieve, as before described, .uid the brine allowed to drain away from it. Or, lastly, after the last brine has been ilrained oft", the butter may with a little care be lifted out with a wooden ladle. Washing the Churv. Rinse well with cold water so that none of the butter grains will be sticking to the churn, then thoroughly scald with hot water. If the churn has a movable body the agi- tation of the hot water will be sufticient to clean it. Drain off the hot water, remove cover of churn, to leave it as open as possibh?, and Ifave it to evaporate. Wash the cover and other separate parts of the churn by themselves in the usual way. Churns washed in this way an; cleaner than if washed imperfectly Ijy the use of hot watern and a cloth. Pressing and Salting. Hand Contact. The hands must not be allowed to come into contact with the butter. For this rea.son mechanical aid is necessary, oven as it is necessary to churn the butter. If the quantity is small a wooden bowl and ladle may serve the purpose. A clean, level table never use for other purposes— and a roller will do very well ; but a suitable butter-press, or " butter-worker," would make a saving in labour and give better results. 10 If! Frepariiig the Press. The articles used should be thoroughly scalded with boiling water, or steam, and afterwards rinsed with cold water. Let this be done immediatfly before using. Preparing tlie Putter. Where the butter has been accumulating in a butter-holder for some time, being th<3 product of several churnings, one or two precautions are necessary. With a wooden ladle give the whole quantity a gentle stirring or mixing so that the whole will be well mixed while yet in the granulated form. If there is no perceptible difference, in colour or other- wise, between the different churnings this mixing is less necessary. Drain off the brine and give the butter a quick washing with water. Where the pre.ssing follows each churning the above instructions are not applicable. Temperature. Let the butter be as nearly as possible to 58° to 60° when pressing and salting it . The best plan to arrive at this temperature is to have the working-room at a right tem- perature. If the working-room is too warm cold water may be utilized to help matters ; if too cold, there is no objection in starting the butter when it is a little warmer — a very little. There should be as little variation as possible from the right temperature in pressing butter, and in no case should it vary more than a few degrees. Experience will sooB show when the butter is on the one hand too soft, and on the other hand too hartl. Salting. Use a .sieve in salting. When the proper quantity cf salt has been determined, it may be sifted upon the butter so that it will be evenly added. This provides for having it more evenly mixed and with less pressing. If the butter contains a good deal of water when the salt is added, some of the salt will run off in the pressing. From 25 to 50 per cent, of the salt will thus run off, and this must be provided for by the operator. It is important that the quantity of salt left in the butter be just enough to give it the right taste for the market for which it is intended. This makes it necessary for the operator to give the matter of quantity con- siderable attention, so that observation and experience may give alwhys a good result. Pressing and Salting Separately. It has been a common practice to press all the water from the butter and afterwards to work in the salt. This practice has nothing to commend it and is n^ferred to only to suggest that it be discontinued where in vogue. It requires more working of the butter, and at a time when the butter is more or less dry, or when it is most affected by the strokes of the power used. If the salt itself be dry it makes matters worse. The sharp corners of the salt cannot but have the effect of cutting the grain of the butter. Pressing and Salting Simultaneously. The better plan is to make each stroke serve a double purpose ; i.e., to eliminate the water, incorporate or evenly mix in the salt and give the butter its solidity and compact- nes.s. In this case if the butter when removed from the churn is comparatively free from water, it is as well to throw a quart or two on the butter in the worker. The salt may now lie spread on the butter by sifting it through a fine seive, so as to put it in as evenly as possible. Let it now be subjected to the most direct pressure possible. Avoid any " rubbing, grinding, or sliding motion." Let every stroke be such as to do the least injury to the grain and to tell the best in working out the water and mixing in the salt. When the water has been pressed out, and the butter is of the right consistency, the salt should be so thoroughly incorporated that the pressing may be discontinued. Make use of the 11 help of a sponge or cloth. It does not require greater skill nor make the work harder, while it will be likely to save the grain. When water is observed standing on the butter, while the butter is being pressed, the sponge or cloth applied to the water will absorb it and save so much pressing. Do not work out too much brine. It must not be too dry or too spongy. Sinijle vs. Twice Pressing. The Hon. Harris Lewis adopts the practice of pressing and salting at a single work- ing. It has the advantage of convenience in doing the work at once and there is a chance that the time for the second manipulation may not be so favourable as the first. The other method has its special advantages. Prof. Arnold supports the second plan, or that of interval pressing and salting. He says : " As soon as ready the salt should be evenly incorporated, always doing it with the least possible labour, then the butter set away for six to twelve hours for the salt to dis- solve, and then worked (pressed) again with a single working. Some dairymen are in the habit of working but once, and packing as soon as salted. This treatment will not spoil good butter, but when the finest (j[uality is desired and the butter is to be long kept, the practice is not advisable. When the salt is added to the butter it absorbs the water of composition and leaves the butter a little porous. A short second working makes it more solid. A firkin which will hold 100 pounds of butter worked once will hold about 102 pounds of butter worked twice. The second working should be barely enough to press the mass firmly together and get out a part of the brine. To remove all the brine makes it too dry, but not to work out any, leaves too much in and the texture a little spongy." Both plans are supported by good authority and may be included in the scientific method. If the butter is for immediate consumption or a local, quick market the first plan is good. The Hon. Harris Lewis sells in such a market. If for export it will be safer and better to adopt the plan of twice pressing. Kind and Quantity of Salt. The salt should be of the purest quality. Get the very best, at whatever price. There is no economy in using salt of a quality inferior to what may be procured. The quantity of salt will depend upon the market for the butter. One half to three- fourths of an ounce will do for quick markets, and one-quarter ounce additional where butter is intended for export. Where the butter is dry when salted, the salt may be weighed with exactness, but where the plan is adopted of salting the butter simultane- ously with wet pressing, it will be necessary to increase the quantity to make allowance for what salt will run away in the brine. In this case the ((uantity will be required of from one and one-quarter ounces to one and one-half ounces to the pound. Packing. Preparing the Tvh. Soak the tub, if it be of wood, with strong brine for two or three days. Pour out this brine and fill tlie package with boiling hot brino. Let it stand till cold, and the package will be ready for use. FiUinrj the Tub. The following directions apply to the packing of tubs with air-tight covers : Pack the tub solid and quite full. Cover the butter, which should be even and smooth, with a piece of fine muslin. The cloth should be say an inch larger than the top of the butter. Wet it with the brine and lay it over the butter. Press the edge of the muslin neatly down between the outside of the butter and the inside of the tub. Put on the head of the tub and fasten it down. Turn it upside down and bore a hole in the bottom. Pour on enough pure, strong brine to fill the tub, and let the tub stand till the brine fills 12 it quite full. Let the plug stand loosely in the hole, to exclude the light, while the tub is soaking in the brine. Prof. Arnold advises covering the bottom of the tub with a layer of salt from half an inch to an inch in depth, and leaving room for •■nother layer on the top of the muslin. The Hon. Harris Lewis advises packing into the uub without a layer of salt being added, either on the bottom or top. TIkto is an advantage in the plan of Harris Lewis, in that the net weight of the butter may be more rapidly arrived at, possibly without removing the butter from tlie tub. The other plan provides better for surrounding the butter with what will exclude the air and make it keep lietter. It the salt-layer plan is adopted it is better when the butter is to be shipped to foreign markets. Skilful butter-makers and careful packers may, doubtless with a view to profit, dispense with the layers of salt. Where the tub being packed has not a cover that is air-tight, the brine must of course be poured on the top, filling the tub a.s well as can be done, and the cover then fastened down. Butter should be packed at a temperature of from 58* to 60". MARKETIN(i. The butter-maker who lias adopted the advanced or scientific method, will have the best basis for a good market — first quality of product. Let the butter be packed in new tubs, previously well prepared, and let its appearance be as pleasing as a little time and even money, well expended, will make it. Let the name of the maker be marked upon tlie package, also any other particulars, the residence, the date of its make. Even a fancy name for the dairy will be a matter of value to represent dollars and cents in the future. If packed in rolls, let name, or some brand, be put either upon the .stamp, or printed upon tht' wrapper put around the butter. ir'ell direct to consumers if iicAr by, otherwise sell only to a responsible and reliable firm, and upon condition that the butter shall go into the market not lumped in with a lot of inferior stuff, but with a chance to stand upon its merits. Let it not be sold as a job lot, but to fill an order that may be repeated, supplying to-day a market that may to- morrow have a further supply of just as good as what preceded it. Let the butter-maker ask his agent, the butter-dealer, to stand responsible for the quality of the shipment, the maker engaging upon his part to stand l)y the dealer. One more word about marketing butter. Make a butter that will keep if there should be no market for it ; but if there be a fair market do not hold the butter for a rise. The non-speculative policy is, in the long run, the wisest policy for the producer. When the speculator has disorganized the market, and prices are temporarily below rea- son, the dairy-man may "hold on." This is exceptional ; and for a permanent policy that is wi.se, the .sell-in-season policy is to be commended. 18 PHILOSOPHY OF THE SdENTIFlC METHOD. t Cleanliness and Plkity. • /iiiy air, rolil watfr or io«. Air Ih too variaMn, ftiid soim'tiinuH too slow an ajjoiioy ; icu must h(i iiscil wisely, or it will cool too fast or too low ; colil water, if properly applied, iH comparatively uniform in tompnmture, and if juilioiously applied, may bo u«ed to eoul ({uickly «noui,'h, low enough, and as gradually as is desired. Ileuling vs. Coo/hir/. heatinj:» milk 1/eforn settinj,' gives a wiilcr ranjjo of falling temperature; it destroys germs in the milk, and will allow it to stand at a higher tempt^ature, for a longer time, befon* souring. Heating cures some defects that low cooling only imperfectly provides against. Heiiting purities the milk, and makes it of more value because of its purity, besich'.s atl'ecting the process. Cooling milk is neccis.sary, whether heating is adopted or not; an