inSTDEX.
Aoratlog ,, -,;f, 9
AKrii'iiitar* U
AllmriitH HT
Apri.u, Dalrr-MUkIng IT. T4
Artitlnal DutUn 41. HI
Aiihi-H ICl
Attn'ifl|iliere, Pur» II
Hnin«l Vi
Brf wllng M
Bn-ciii »«
Briiir 88
Brilir H«lti»« W
Hlltl'T «
Biittor- HoMw «i
Biittrr-MiikiiiK A
BiiltBr Mould*, fV iT, W
lliittrr, Kenovatlug 4H
Huttxr, TliiiifiU HO
Huttfr V«|HH M
Hulter- Worker «4
(Janling Cow* 100
t.'>Hrln» 7
Ollara 4u
1,'oi.tririiKnl 8yirtpm 16, T**, Tit
l'h<'«|HT I'rixliirfion S4
OlifUHH Kuotorlen M. 7i»
fh.M™.Viilue()f Milk M
(,'iii'NNiNii, Okanulai Ptnona. ...U-M
)4ti)|iplni| Ohiirn 34
HK|iiir«liou n( lliitter-inilk iM
WmIiimk iiutUir ■&
low Tvnipnratiire 86, a
l,li|iii(l hi Atiuiidanca .... 'io
liriiiwWMhiiiK 'A
Bt'niDVltK BiilU^r ?T
WaHlutid L'liiini SO
L'liiiruiiiK 'to
rreparinK t'liiim 82
Kiileii for Tune 81, HO
KilllngChum 2J
AKiUtion Ti
VrlitiUlion IK, <4
How Kiei|ii«nt !M
Slow ( liiiriiInK ."Jl
(MiunmiK WholH Milk 77
Dill l'i»i-tioe 2*
Iniprovml Hjrftcin 2S
t'Imriii 68, 9.^
.Sim rt,'i
Matrrlal for 65
VontiUtiou 82, (W, 04
I'oliitu iif Merit «\
t'l.KARi.iiii'u a
Cl<an!iliit( UUiiiill* S, <T-itt4
Ciiliihlig 82
CoiMiM-iition 8."^•s,^
C>'ii<l'-<i«>'(l Milk «1
rooliiiKMilk 10,11,14,1.'.
CoO(.eratiV8 Dairying 77
Corn SIS
Com F.idili-r 98
CoHt of I'riHiiirtion 84
UolUin-so'd Mral M
Cow-Hoimr, Kulea lor VJ
Cow, The 88. (.»
CHtM 6, 18-lf. V'.<
ConHiatrncj of IK
lillM'iiing 18, Iw
Tt-in|>tTiiig 20. 31
IN'fi-cta in 2''
Kw«>ct PI 8<mr Iw
ChuiiiiMK Qiulitj of 81, tW'
On'«iii-l>lpp«n AV
OrMiiiern* M, 7M.7l>
Ureampr-i 11, 81
lVniiiii-l('>Mer 80, n-J
Cr«aiiiliiK' T, 14
Crenmiini"t«'r 7ti
OreAin-KlslhK 7-11
CrPaniTi-iiiiier.T 77
Dairy 8C'Ciio« 8
Daikt, Th« 49-/V8
PIhi'p Aditplad 40
Iy(H>Atllin f>^
Floor 80,M.ft7
Walliand Celling S\
Frame ST
Dewl-AlrHpacea U, 67
Dairy. Th* (Conti%\ud )
Pantrr I'^'T 61
Oat UH.r Dairy 61
Cb'ap Milk-Huuaa 62
Mr. M»l<irk'<i Dairy ft8
Mo<l«t Dairy Building 6^
Coat &H
Danipn^aaaiid MuuUt M&6
Drlaltxiur 7rt
DrvMiiahirp t'rram 77
Diagraiiia 8,12
Di>-t. I'liaiigea la mi
Dminagp 60. firt
PjiallaK' CH
F.i|Ulvalrnta i't'
Kiirniae lOo
Kxpenineota 8, IS, 77
Fart.'hea 68, 78, 7W
Kxrtilir.ng l,aniU I"l
Filtration of Watar 72
Firkina. ButUr 3l»
Havor 46, 4m
Fi>o>l for Manure 103
Footwear 7R
"(fatlipring- Butter Vf.
Ololmlpa, Fat 7
Orailra M
Grain 88
ORtNi'iAR BiTTra 22
0r«NDI.*R CHl-RMRn 33'2'l
tlMtiiiKMilk in
H.-nl ».«.ka IHI
HoldinK Butter 47
IccHoiia*!* ,1.5, 72-74
T.H.ln, tif. 74
Illnatrationa- 2. 18, ,14, 37. 38, f.fi rtl. (12
06, 74. 78, 7f.
Improvement of Stock ».")
I^Ptnmet^r 13, T.'i
MaRKwtiio 40-48
Mnrkrt V'aliiK— InprsaHlnK :i
n>iii>' MarkH 40. \%
Porripn or Kxpnrt 41, 48
Suiting till Market 44
Rppiilatlon 44
K»<-|'in({ lip Connection 4'i
MlLR 4,8.VV1
Manapemnnt nf 5
Au Alisorlieiit 6
HiipplT 81
Bnller m<ltin»' Qnallty 8
Crwirr.ing Qiialitv 8, II 86
('liiirtiiiiif Q'lalily ml
Mllkinc 6, 87-88
Re«iilarity in 87
(dmi'l.-te 88
Rapid 88
FTei|iienrT of 87
Twic- Dallv 88
Thrir.' Oailv 88
Milk PM.Iiict« «
MIlk-SeonMlon 88
Mii-K-SKi-rmo 7-16
No Delay «•
Htl.lMnw 11
IVep 12, 14
A rreat Changea
Milk Ven.el" 6. «0-rt2
Moiitdn. Butter 87, fiii
Murk 102
National Pnibleni 83
Oleomargarine 41, 82
Pickig*"* ...««-fi7
P»rKl.o 34 40
HlowMirket H8
Qulok Mirki-t .Srt
faille Sli»|iea 86
Return I'ackagei SH, 38
Solid 40
Uniiorm », 40, 43
Paeklng/roaKaifCif ;
For Cheeking M
llrandinc 40. 4«
Appearance 48
Purkiiitf Peatlaa •*«
Painting M, 6*1
Pnhft Shallow 11
Paature 97
Peiligr** M-Ol
Performanre H* Wl
I'laiil-roi.l 102
Point*, Mcale of 42
Pot«t<*a OH
Practice. Prolltable >
Pairwiiixi |iind Baiting) )>2 81
.No Krirtioii »2
No ilaiui ColiUct iK
Pricea 41. 4f, 80
Printa <W
Protiutil* Dairying..... »
Pumpkin* M
guallty 4, 40
Kerrmla. Milk »l-»i
Ueginfr Board 93
Keg atem I>2, 93, 94
H«Ki»lr»Uon 46, W
KooU 98
«»|.T 34, 8'
In Cream 19
Tent of 34
Hall for Cow* 9y
Saitiwii 96. 34, 4i
Ol.Jectof 3.1
Uu.<iititv nei|uin)d 33
Willi Urine 2h
Cresfii llima 27
Well ami III »4
AndPre-nIng 32
Haltpetr.' and Sunar 84
HanilMlioii 49-.M
SnaRTirir Pa*c-nc« «
Ki'asouing 46
Heler'tion 97
Shelter 87, W>
Silo v>-
Sinks ft
Hkiiii-t'lieeiie Factory 79
Hklm-Milk «, 8«
Hkiuiiiiiiig 7, 14
Soiling 97
Staldea, Confined Air in -<
Ste»m. Power 7rt
Storage 4«
Strainer* 68
Siii'ciilcnt Food 97
Supplies 58-77
Supply, The 81
Tallies 12, 48, 43. «0
Tuiika 62
TeHtilig 13. .'■9, 72, 94
Teiiii«rntiirp. . . .7, 8, 19,81, S6, 8fJ. 38, 59
Tlieriiioliietera 7, 89, 75
Trad.- Mvstein 47
Tulw. Butt«r 8839
rnderlraining. Advantage* of 102
Utennils (and SupplleaJ 68-77
Ven; nation
.4,61.64, «4, 7:1
Watir 4, 30, 55. 69. 72
Pun- Wator 4, SO
Sources of 70
Wellii. Spring* 70
Kain. Kiver, Mar»h 71
Lead Pipea 71
How to Puilfy 78
Boiling Water 78
Filtering Water .. 72
Washing iTTRNSita 8,67-69
Wittering Cowa 100
Wheat Straw 98
Whitewaah Paint 86
Winter Dairvino Sl-88
SGIENTIFIG DAIRY PEAGTIGE ,
-OB —
Profitable Dairy Agriculture
FOR CANADIAN FARMERS,
— DY
wiz-XjI^im: h. lyjstoh:.
(ILLUSTRATED.)
He asked 7i'ater and she gave him milk, she brought fori h butttr in a lordly dish.*
Judges v. ?=;,
■ . •• • • •
* t ■
» • • • . ♦
> ' • • • • I •
SPECIAL EDITION
«
PUBLISHED FOR THE PARLIAMENT OF CANADA.
oTT«w* :
A. 6 WOOOBURN
1887
i:N"TI^ODTJCTIOnsr
'■<■¥>'
Professor L B. ARNOLD,
Dairy Lecturer at Cornell University.
*.• v^xy wx-/ *
^^HE Settled Portions of Canada .in- prrfcrtlir niitarsl to gruii, wlilrh It the bull of food fur tlie diilry ; ill klndi
{Xn\ nf tfrnn* (luiii:»h withm its liordtr*. If IIk' wiii*rni of Canwlii »r« lonn «nj ter«re, reqiiiriiin cari-ful Iuhmiii,: i>f stock,
^^ )hv Hliorl Kiiiiiiiii-ni nra h<tt nnit utimiiUhnK' ti ViirHiU in, swl st nmif ■biiniitiiti)' ii<i|j|'Iii<<I witli r<*rrr/iliiii); ntiuwora
(hiij ail' till' liMipT Niiiiiinert n( lowir Intitiilpi. All tlirai> KoiiilitlansCDiMpirr Ui fiirc«a rapul ami luxunaiitgrowUi ol riirnt;)'
pl.iiilii, wlilrli iii'iki'H ttirni sarriili'tit, swoit, m^h :tii'l t'lilrr, liixi »»ny uf imiivirihiii iiili> litri;'!r yinliU uf lii^')i'fl,ivi>rv(l milk.
With n I'li'iity of sii' h fitol, a (tsliilnidus I'liinatfl nn I an nhtiiilanci: uf piiru r'liiniiii; wjlcr, Ciinu<lii fiirtiiiilii i it natural lioiiir
fer till! dairy, nml oni* lliat la nnwlicn- ixi'illpd on tli<T.intiin^nt
Hut wliilc till- ('liar>ct«r of dair>' |>M<tn<'ta la iiii.iiMnl, t<i aomr •'xloirt, by pirnliantlra nf anil an'l water, ami liy eliiual'c
iifliii'iicca, VHiiatliina fnini Un'tu* cniiHi'H an; hIIi;Ii(, hi cnniparlaon Willi rariatioiia due til ilifertnei 1/ t'.n'i in m<inu/ijc(iir<.
Till- naliiiT' ailv.itit ijji'H, wliili^ I'axiitial, «ri' nut aNini' rn<iii;;h t<i )^iiiiniil>'« Mucins ; inori- dcjmnda iii"iii tlix iiiiin pulaUoi'
nf milk intii di-airal>l« foniiu of Ininiaii T'ihI 'I lir liixt'iry n( Ihi! ('anailian rli<-i'i><> iihliiatr)' riiriik<hi-s a t;"U<i llliiatiati'in of tlilK
fii't In its rarly ypara, with the Im'hI of milk, it atniCifli'd at tli'' font of the laililer. I^an Ihaii Uui )<'NrH ii^o It waa
oi'ciipyiiijj n |K>aiti'iii r<infr«ar<||y infiTi.r. iik iniiip.ilid Willi Ami-ii'aii iliifsr. II) a ay«t<ni of |K!nit>nal inMtrmlion, fimteri'd
liv till' liaiid of a tfon'-rmia unvirniniiil, ainl I'liirKcticnllv iIipk-IciI by int'llii;' iit d liryiii-n, tJie aiipi'rinr nUIII of tin' few wan
an l.ir cxtJ-iub'd to tliciatuy Ihit th« i-h-.'*- pridir't of Iha eiuilry Im niw, in *•> f'W ynars of k<ic1i ••llort, asuiiined a
<Miiiini«iiiliii(t poHitinn, and tii-d.iy Icmls Aiiicrii'fiii rtiiM-ao III tlif inarkilt nf tl.o wniM, I B|"Mk krinwiiiKly, and wiUi the
pridn and aaUarartion <>f om- who Iiiih Ihimi nrtlvi'ly ronri'nird in th<' iiiitiatniy Hork of tliiM);M:it iiii|iruvi'iiii'iit in the
rlianW't»T nf Caiiadiaii cIim-m'.
Milk nf a ijiiality In niaki' aiipiTior rlii cxr will alao makv aiiporior biitti-r. With the annip fnatiiini; rare rrtcnded to tlii'
bnll«'r-wiii>' of Ibi' dijry wliich h.ii twin I'xl^iidpd In that of rln'iiir, Ihrri' ij no ri'^mmi app.iniil w liy it ahniild not rearh a
aimtlar piiiiiK'nivtsiid MVi|;nitiidi'. 1'Iip b'ltler br.ini h, liowirVi r, ciiiiiol In- so nanily reaulicd, nor iiailii'd In the saliii> way .
Hie rh'cni? prDiliiPt ia all ni idi< in fa<'t'iri>>a, wbb'h nrr larKx I'l-nlrm of niaiitifartiirin);, uud can be paHily reached for pinpoacK
■if inatriiction. lliittcriiiakinK in rr>*amrri"i, s<j far aa it ipcx, U ■Imilar luoln'i vo^inikiii;; in taclorifs, ami roiiM be iiiiprovni
liy Himilar iin'aiiH. Hut the (jri-at bulk of butti>r is, anil niii-rt niiitiniie to be, made in private dairies, which arc ton btoadi)
scatl'Twl and too iniinejima fur all to l-« reachnd by jx-nni'ial vinita nf public inatriictniii. They ii.ust be le-rhed in
■i>m« other way llnw licat to do this has hrpn a probliin What tli" fiiKirc may evolve It is not eaay to say, but 11
dora aeeni that ixrhapa tha vpry best inPAiis in prem'nl viow ot rearhiiih' the 1 Ukh ilesi|;iied la the plan of sriidinK tu the
lininra of private dairymen a plain and concise explanation of the laleat and inn^t approved tncthuda of buttor-makint;,
an aURKCitetl and carried out by tlin auUior nf " .Sciesiikic Daikv l*a«'.ll>'K."
While regarding, aj< I do, buttr-making na a very prartical o|>eratinn, bordering «ven on em)ilricisin rsthnr than on
•nnoce, I caniiut K<> <"> for as Mr. LyncJi In making it a s<!ience, I take gTnnt pleaaure in expn-satiig entire a) proval of the
ff-otr*! rharactcr of Ur I.ynch'a hook, the enrm jm>>« of it« lev. hi1i,(r, mI'I IIh *da;<ttt<or.'to the inia.sion it was designed to
nil. 1 would hers dirnrt tlie ald-ntioti of thtr'adrr'tn Vh,' tiio-iipl^of. of t'le la^/fst tnit^ui.H of se^iarating crrain, and to the
disUocion jioinled out bMween rilx'ning rr-.-.m »jiJ Viu,Tii|{ It. I would ei)i>ecially call attention to the new method of
waaliing biiltitr In the cliuni In Qranul.>r, Form, lauli »■! m jatMei'i^ it in UrRe nMsse/i, r;Ud with butter-milk ; also to the
still newer pri>cc».s of salting: butler imrtial'yor wui^ly wiU- tiTi»«, .iia.iad of \.i^l. ilry »..'t alone— these mcthnda onablinR the
operator to avoid etitirrly the irvjury dog* t« ln'tl^T n "-o.-King rt in tlu old-ra!)itioned way. These are pnints nf greut
ini|iortAiice in the )>rodu<'tHin of fliiv butter, and their explanation has been made BO plain a.t to make it easy to follow out
the inolhodH.
The pleaaure of eating butter iiiual to Uie Oin at in the wnrld, and the advantages In developing a Urge and profitable
iiii|>nrt triule in butter, i.^ uiiliin the griixp of the liominion 1 It may be brought alxmt by intelligent ami ]ii raisteiit elforti in
c'liiiating lliu hnlter-niakeiH of tl iiiitry. •
In Uirt I'tfort to enlari^i' the butter inlirest. It would seem desirable, rather than turning Into butter the milk now made
into cbe<«e, to keep more cnwa nud so reiliiee the ari'n nf grain for export ; with a view not only to gnnter prnllt. but to
inereaaiiig Uie frrlility of llie anil, in place uf exhuiistiiig it. fuelling butter, if tin- manure and liy-prtMliietH of the dairy are
|iio|<erly cared for, cxhauslii the soil of nothing, hut leaves it to (row richer by the steady decotn|>oiition of its plaut-food
previously insoluble.
Not so wi Ji t;r»in. An acre of wh-at, for example, prntmnng 47 bushels, exhailstii the soil of the weight of one
of tlK>a<> biisliela In ash and uilrnf n that at pren-nt pritres wmild cost over seven dollars to restore t4) the soil, to
leave the soil in na gi«>d a condition as it might be loft by butt' r pmdiiction.
When the appan'iil incivnie tn the farmer frmii the sale of bntter and grain are equal. It ought not to be difllcult for a
ariner or a aLitcsiiian to decidii the prihluotion of which It would lie wiser to enrourage.
Roehaalsi, N.Y., May Jnd. l_ Q. ARNOLD.
Rnt<'»d sorordiog to Act of Parllanient nf Canada, In the year on« tbnaiand eight hundred and eighty-six, by
W . H Lviicn, la Uie OtHus 0! the Minister of Agricultur* and Slatittlca, OtUwa.
" Thrve i» <in-at ilvouomy in InlvUiytnce."
SCIUNTIFIC DAIRY PRACTICH.
nS,EFJLTOE-"r.
SCIENCE in a kiiowlfil^xf <>f f;H'trt ami a systcinafic nso nf tliat k?ii>\vl.Ml;,'(\ Practice \* tlio
lialiit liy wliirli a "'t-rtaiii Work is (loiif. (If a (•<>rlain |iriM'<"ss is iMrriccl out. A Scientific
Practice is oin' lia.Ht-'l upon kuowji I'ai'ts, anci is. con^i'iiui'ntly. an iiitflli;;t'iit prartico.
A ]iractic<' tliat is uiiscifiitilir is oiicof nn'if iialiit tliat has no ri'.-i^on to jcivf lor itM-lt'otluT than
tiiat it is llu' way accii.slonuMi. 'I'liu result.s ari- in tin- ono c-a.-,f certainty, ami in tin' otlicr cas-o
cliamt'.
Dairy Srlencc li.is sliar<'<l witli othr-r si-iriici' in a markfil iiroLrnss ilin'iii'.': tin' last (piard'r-
'i-nlury. 'I'lir kno\vli'i|;;c extant to-ilay, an<l av;iilalile as science, covers the whole >;ronml
of ilany jiraclice- that of Milk Production, ami the Manufacture of Dairy Productn. There
is scieniH' in X\\» Si-licdou luul Urifdiii'i el' liniri/ ('i)irs; in the I'ffl Hi-.iiiion mill Ciilfinttioa
iif Jytniil : in the liriiiriinj nf ( 'iitllr l-'inl. an<l the l-'ntiuiiiiii-nl Fiiuliiui nf Stock ; ill tho Care
iiit'l Maiiiiiji'iiii'ut of (lie Jhiiri/, ami the Mdiuifin'turc of Utiltrr iiiiil (.'liri'sr.
Dairy Practice has not kept jiaci* with the advance of scientific knowledge. There
are liairyinen who aro still followint: practices that have Ix-en wholly K'iven up by their more
a<lvaiu'ec| ^riiii pet i tors, anil practices for wliii'h t here can I m> only one excuse — lack of knowled^jt*
of something; U'tter. Kven aiiioii'^ ailvance.l .lairyinen there are practicea still in vo;^io that
wouM he iin|)rove<l by further lij^ht fri'iii dairy science.
Ihifter and cheese, either, may be made by rule-of-thumb. and a ;;o<m1 article be prodnoed:
but txith are In-tter and nior<» easily iii;ide by nile-of-reiison. The judKnieiit that comes of lotij^
«.\i"M^rience. coinbiiuHl with lon^ practice, certainly produce j^oikI results; but tlio roiubination
ifi too rare to ])romis<» much neiieial succfss. in cither brandi of dairyin;^. Hajipily, ordinary
.juil;;mt»nt ami modei-ato skill, in the application of a scientilic meth*xl, involving the ns» of
In'ut imshanicvil helps, will ilo even more than can be done by uncommon judgment and great
Uviil. applitvi to a crude, cliance |)r(K"ess.
The .idvantages of an Improved Practice or of Kcientific methrxl are alwolutely ensential.
in these d.-iys of general progress, to successful comfM'tion in the world's markets ; and that fact
atfords ample scope for this elementary practical work, which ha.s for its object the practiwil
one of making a beMer Scientific Knowledge helpful to a more Profitable Practice.
To give this book a.s much a.s jiossible a jn-.-ictical character and value, it will Ik? written
from the jMiint of \ iew of the <Jairynian. whose living is made by keejiing cows. Not all dairy-
men cm be scholars, nor even close simlents. Cor wdiich ri«>on an etiort will be made to write
in language and style so simple that the meaning may be dear to the most ordinary reader.
A.S the dairyman will always be seckiii;,' to ni.ike jirolit out of his cow.s, every sentence will be
written lor readers whose (4Ue>iioii of merit will In; "Will it Pay?"
Profitable Dairying to-day. involves the necessity f>f Buccessful cf)m|>etition with all
other ilairyiiig. Ke.-ping tlii> in iniml. our subject n.aturally divides itself into two divisions:
(1) Iticrcatiiiiij the luarLit ralm nf the jtindHft. ("J; Ijsscninj the cost of production.
IXCUEASINO Tin: >UUKF.r VAME OK THE PRODUCT.
ry^HE Profit from the dairy depends first upon the Market Value of the dairy products.
JL Markt* value <leiH.'nds ujion two things — the qnnlit!/ of the inodiiets olFered, and the
iiit])pl!^.
There are dairy gwuLs sold in the manket so low that ther caimot pay the cost of production,
however cheaply Hiey may have Iwen produced. On the other hand, there are gfKxts sold at so
high « price that tUei'e iiiuat b« a con&iAerabie profit tlieiefrom, even though the cost of
;i/90r)
4 SCIEMIFIC DAHiV J'R.UTICE.
Firo<liiction lio nn<1ul.v liiKh. Biittor, for iiiHtniiro, Is iK-itiy told rvorv 'Iny nt prifcii rniifcinR
roiii Hix cfiitH to oiH> (lolliir ]HT |Minn<l. None (if it )ia.s Im'«'ii |ir<Mlui'<'<l at mx niiiH; ami the
Cfxit of |tr(H|ii'iiijf the v«rv lintMt articit) muHt liavi' Ufn low enuiigli to It-avc u v«ry g<KMi profit
nt UM'ti less tliiili one dollar |M'r |Mi(iiid.
Improve the Quality. Quality Ih llu' first ncroHsity of fvtry iiiarkclalilc prodiut, lnil
it is more than vmt u iic'i'shIiv in liiitt<'r iiiid cIiccn)'. ( 'oiiiiiarc one of tli<-s4- |>riHlii('l>4 with
aiiotlK'r lariii priMltict, hay oin' nt thiMtri .ds: <'oin|ian'. fur iiistaiiio. Iiutt<r with wh< at. \Vh<-at
iH an ordinary iiLH'CN.sary ; htitlvr in iiiaiidy a luxury, it ix only jih a luxury that it Ik'<'omi)-h a
iifci'ssary at all. When it craHt's to li«' a luxury, it h«Hiii ci'axi'H to In* a ncc-snary. l<iitt<-r
remains a luxury oidy so lon^; as iUt ijuality is ^mhmI ; wIkmi thf quality df|>r<-<'iatfH to a ci-rtain
dcjrrt'*', llu- crraltHl aii|i4-tit<- for it is not satislicd, ami dcniandH a HulK»titiit«' or nothing. Thi-
demand for luittcr, tln-ri fore, in a far diircrt-nt H<>nso tiian that for wheat, de|N'nds u|Kin the
charaeter of the article KU|i|ilied. Atrain, there in a diirerence in tlio value of ditfen nt wimph-h
of wheat; hut t he ditfi-rence is !>li>,dit cutiipared to that of dilferent lot h of hiitter. which varifH in
itH (piality not ten, or I'ven lifty, hut several hundred jier ciiit. 'I'lie \alue of wheat may In-
• leK-ided ea.sily at sinht. almost l»y mere wei;;lit ; the (|uality of hutter can Iw di'termiiied only
hy careful examination and test, and even then only to a di^ree. The keepinj.' (pialily of a
sample of hutter cannot always he known even hy an ex|M'rt. Hutter cannot, like wheat, Ih-
stored or transported, and with little risk of depreciation : it reipiires s|M'cjal precautions and
is lialtle to si-rioiis depreciation in value. Ihittcr, unlike whe.'it, h:is to Hiitfer eoiii|M'tition, late
years, with a siihstitute, oJi'omarKarine, Imttcrine, it'c., which closely imitates the ori;:inal,
and deceives the huyer. These considerations are of value to those for whom must U-
fu»i>haKi/.e<l the s|H'cial need of Quality in the profilahle prcKluction of flairy );o<mU
<,^uality is so much de|N'iident u|kiii the manufacture o( milk pro«luctM that the pnx-eHH of
manufacture will he descriU-d in tlii.s connection.
MILK. Too much stresH cannot ho laid uiK)n the fact that milk Must be Pure. Impuriti** in
milk alfeci unfavorahly not only the value <if its prixlucts as articles of tliet, hut tlie
very prcKcsses which ni^*' •'"' Jiroducts. l-'or instance, the drinking hy the cows of
iin|>ure water, the dro|ipini; of impurities into the milk itself, not only p n<ler the milk an
iinpro|M-r diet, hut make more ditlicult and unsatisfactory the manufacture of ndlk )ir>Mluctx
therefrom. While milk is extremely .sensitive to (Miors or taints t>f any kind, the animal sourc«'
t)f milk mak«-s it especially suhject to chances of contamination. The health of the cow, what
Rhe eats or drinks, the ki nil (jf treatment to which she is sulije< ted, will alfect the milk for k'xxI
or ill, even IwCore it is dniwn from tlii' udder. The surroundintrs of the milk while it :s In'inn
draw n are alwavs more or less unt'avorahle to purity and cli anliiie.ss. I'lveii whili- milk is U'ln^
S(H-ret<Ml it is liahle to t:iint. Instances are many where milk has U-en known to take in imiiiire
odors through the hreath of the cow. A cow is feeding; near an onion natch and her milk is
BiK)ile<l. A writ«'r in the (hicajjo Lin; Stuck JoiiriKil ^;i\esitn instance where twelve cows were
Kuhjecttnl to the scent of a deail calf that was lyin>; twelve rinls from the lane throu;:h which
the cows pa.ssed. The I'XjKisiire of the cows to the tainted air was hut fine minute twice daily,
hut the effect was to nearly spoil for che<'se- making the milk of ei;;lity-tive cows, with which
the tainted milk wjus mixed I The hurial of the c.ilf removed iMitli the cause and the elfitt.
Cheese— the whole make of the factory — is fre(pieiitly injure<l hy the cowb of one or more
dairies inhalin;; the air from deca> inj; matter lyinj; ahout the harns.
The Causes of Imperfect Milk. The chief dilliculty in securinjr go<^Kl and ptire milk is it«
extreme sensitivi'ness, already alluded to. The whole stage of its existence is critical. Any
infection taken, hy the Breathing, into the lungs of the cow is carried at once into the
circulation, then into the hhMid, and taken up hy the milk as it is .secreted, rerliap.-. there is
no singK; cause of impure odors so frecpuiit as Confined Air in Stables, esiM-cially in cold
climates, where stahles are kept tight-closed for sake of warmth, the stahles U'lng warme<i hy
the heat from the animals. Tlie iierspiraiion, the excrement and the used-up air. all make foiil
hrt'jithing that (luickly alft-cts milk. To guard against this, the stahles should he jirovided
with means of thorough Ventilation, and should havt; a thorough airing with o|Mn diKirs when
the <-attle go out for exercise, which they should he allowe<i to ilo whenever the we.-itlu'r is
mild enough. The stahle should he kept clean, and an ahnndance of iihsorU'iit material, siuh
Jis cut straw, saw-dust, muck, etc., kept upon the fhior to soak up the li<piid. It would Iw well
to use plaster occasionally, to spread upon the floor, hoth becau.se of* its nianurial and it*»
Binitary value.
Bad Food will j)roduco impure milk. Food and Water are the raw material from wh^ch
milk is directly ma nn tact u red. If the raw material he poor the pnxhict will l^e faulf\'.
Wholesome Food and Pure Water are ah.solutely essential to the pnHluction of g(Hjd milk. In
the Pasture, swamji weeds, wild onions, and other sorts of wild weeds, injure the (piality of
the milk ; and in the SUbles, turnip tops, cahh.-iges, and even half-ri|x' j)otat(«s, in an>
considerahle (]iiaiitities, do likewise. Jhit if these are injurious, what shall he sjiid of t^iinteii
food— partly or wholly deconiixjsed ! Hide it as one may to tieceive the cow, it will hliow
itself in the milk.
Of all injurious foods one of the worst, and most )>revcntihle, is Foul W,^ter. Milk is
alxnit ST jtarts water: and this wafer if foul when dranli will not he pure when yielded up to
the milker. See that the pastMies are all right. If the land is sw.impy and cannot h»' draimtl
it is not fit for cattle; l>ut if it must he used it might at lea.st he sejiaiated from the niaia
Ii.-usture, and jiastured hy stock that is not yicMiiig milk. Hoot out all rank-bmelling wei'tfl
rem the pasture proper, even though the doing of it involve considerahle lal»or.
cLE^LMjyKss.-w'Asniya mii.k- vKss^fs. 6
Ill-health is nrmthor cniiHP of Itnpiiro milk. Nnt imly Ih chMiiic ilixcnw* tinfavnrnhin to
inilk-|>r<Mlu<'ti<iii, Init cvvn a iiioiiicritiirv ili-raiip-nu'tit of tin' iiittTiiiil <>i>:iiiii/-iilii>ii ns ill ijiiiclvly
hliow it.st'lf ill the milk. Wli«-ii it cnw is \M)i'i'i<M| l>y ii il<>^, or alMiMMJ by jinv linilr, U- lio
({•ia<lrii|M-il or l)i|HM|, ihi> milk in at oiici- airrrtt-tl. Tlic (x-ritMlic lJi.■^tllrl*all('(' in iIk* Hy>tt'm iliui
to tJio piovi^iior. for n'|>r(N|iictioii^..f tlif hiwcIch, kiwi\>ii an H(•a^oMs of " Hcnt." an' n'ally
('oixiilioiiH of t4>ni|M)rary ill-liialtli. ami have a markf<l dfiHt ii|miii tin- milk. 'I'lic (|ii;ilily of
tlit< milk at kiicIi tiim-M in inort- or li-x.s i|i't«-rioral><|, and HomttiiiDs tlii' i|iiaiitity itt ilimiiii.-<lu-<l,
liow much will ili'|M'iiil Hoiiiftliiii;; i/|i<iri tlic <lis|i(>>itioii of (In- cow, Mcis. iiiiiaii px'H ho far nti
to Miy that Hiich milk hliouM not U- aco'iitt'tl at the ('lu'«-s(>-faotory. Set' that «>vrrythiiiK in Ihit
carp anil kf« i>inn of <owh con<iiiCf4 to >;o<kI health. If thu cow in actually dihOJihitl, lliiow
milk away. \\ hcn< milk i.-* ilouhlfwi. <lo not mi.x it with milk to l»' iihciI.
When milk is faulty it will Iw well to wulijiH-t it to u hiuh lnat, which will help to purify
it. If the milk ilo*-H not < <i;i^iilatc in hoilin^ it may Im> usf<j. .Milk that Ih alTccti><r hy casual
Cannes, such as excessive heat, cold, or other liko Uxlily disi-omfort, or accidental accesH to
foul water, often may U* cornnted hy KuhjiH-tiiiK it to u hout of 110* l*'ahrt>ahi'it. Tlu; milk
afterwards, when cooletl, may Ik' used in dairy pHK-essLtJ.
Milk as an Absorbent. All li(|nid8 nre reativ nlisorln-nts of ohns or impurities of fh«
atmosphere. Milk is n7 per cent? liquid. The reaifiness with which milk will alisorli impurities
and till' e\ il cIVi I t ii|H>ii it of sinh alisor|>tion, is not fully appreciated. The lime when milk
is the most alisoilieiit in when it is vnlilir than the Murriiitnilhni mulinvi. 'Ihe ^cnaler the
decree ol' diireit nee, the nior • rapid the al>soi-|ition. When milk is irnruiir llinn tfic hn-
Miir.roiniiliiiij, and con>ei|Uently cimiIIhj; down, it is lens nlisorU'iit, for then it f:i\cs out, r:itlmf
than lakes in. impure ihIois. This is fortunate, foi it saves, partially at least, the milk which
is dntwii in ill-txloied sl.-ihles. The o<|urs found in milk that is quickly removed from staMes.
come, doiihliess. Hot hv direct ahsorptioii liut tliniuiik the hnntliiiiii of tin' cmr. or from
something falliii;; into the milk. Ihit w hen milk c<k>1s ilowii mar to, or l>elow. the teiii|H'rature
of the air or liipiid which surrounds it, it iH-i-oines an ahsorlH'nt. This demands <|uick removal
from milkin;: place, and ^I'llmK in a pure atiiiosph<>re.
Another poti lit cause of milk di'terioiatioii is Uncleanliness in Dairy, or Ill-Clcarscd Milk-
Vessels. Milk ciiiitains li\iii;r ^'ernis which are an active cause of decoiii|H>siiion. Wheie\er
mdk touches it is likely to leave the seeds of these ferments to sjiriii); into activity at the lirsl
chance. .Milk falling up"" ''"' ''""1° ''''"'^ I'"' ■'''■"'^P'"'''*'- '""' (!>•' ferments left in the |Hires
or crai'ks nf vessels, remain there to rapidly devi'loj) in the next milk jMiured into the ve.ss"ls,
U is wonderful how ra|)idly a cause apparently so slight will haHten Ihe det oinpo^^ition of milk.
It is Ucaiise of this fact that every successful dairy i« chara(t«'ri/e<l liy a .scrupulous care that
iiiiKht U- teriiKHl fa.stidiousness, "were it not truly n ([uestion of g(Kjd or ha<l results, prolit
or loss.
The first re<pii>it<' in the MAna^einent of Milk, at the lN>^dnnim;, throughout, and at tho
end, is Cleanliness. .Ml the milk-vesHids from milking-pail U) |>ackin),( (K-Htle must Ihj kept
scrupulously clean.
"1 \ J" ashing: Milk-Vessels. Tin' cleansinj; of milk-vesselrt must follow not nlone the 8am« day
W nor I he same hour, l>ut immediately ;irter their use. Ii is not possible to idealise milk-
vessels so easily or so well after the dirt has dried on and in thi-m, as when they art)
still fresh and damp after use. If soiiietimeH a slight diday Is- necessary, let thi- vessels in tho
meantiiiK; l>e tilled with, or |p|un;ied into, cold water. If water Ik- not almiiilant, let the vessels
U- riiiseil imiiiediatelv, and a little of the rinsing water left in each. This, on the whole, will
not he extra lalHir. l-'or the lir-'l washinjr ,)f milk ves.sels hot water should never U- u.sed. Th«
lirst water should Ik- eiili<r cohl or only sli^jhtly warm. Scrub the vessels well. In the tirst
washiu);, to frt'c them from most of Ihe solid matter, which adheres to their surface. Whero
the vessels are oily or greasy, which they will Ik- when cream has adhered to Ihe sides, they
should Ih- washed with water not scaUlini,', but warm eiiou^jh to melt the oil. The vessela
should now Iw sialdcil and rin--e<l, usiii^ a mop cloth, a swab, or a suit:ible brush, to rul> the
vessek and have the hands. The vessels may then Ixj tjuickly emptied and drained in a
warm place.
If thy rinsiii)^ water \y>' a,s hot as it should \x', and abundant, aiitl the draining done ciuickly,
no wi|>in|^ is reipiired. Where a towel is ustnl, however, a clean one is reipiired for every
wjushiiiK. Air the vessels outside, whenever practicable, in the free air and huiishine. Whcii
milk has soured in the vessid.t, or the wa^hiiif; ha.s Im-cii delaytsl, greater care is needed in
washiiui. It is the practice of some ^ftMxl d.-iiiy i)eoi>le to fxive !in occasion.-il sweeteninj^ wa.sh
to the milk-vi'ssels, usinK iKula, or soap, or lime, or lime and ashes, or nettles, »'tc. It is well,
however, to reuiember that when any chemical is UHe<l in the cleansin^c of milk-vessels, the
rinsing of the vessels should be thorough so as to wholly remofe all trace of such chemical, for
itrt presence may K've trouble in the creain-risinij, and the churning.
A practice to be commeniled is that of occasionally iKiilinj? the milk vessels for, say twenty
minutes or half an hour, ond dryiiiK them over a moderate fire. A mop, or swab, should 1h> so
<-onslructed that it can Ijc easily cleansed by washing, aiul afterwaida hung up to ilry. A cloth
mop with a short handle will do.
A g<M)d Sink would lie a convenience in every dairy. One or two large pans made to
tit in the sink and to take up one tliinl or half the soaci' of the sink would be a great convenience
for cashing and rinsing vessels. One or two clieap oil-doth mats, or the more exj)ensive
rubber mats, are valuable luljuncts to the dairy or wash-r(K)ni. Another convenience would
1h; a cheau. l)lain rack for draining and ilrying \essels. It is no economy to stint ones self in
M
• scn:.\TJFic DAinr rnM-nct:.
f)rov|(linK nny ronvonicnri-x for %%aMhing diiiry ^o-fls whirli wnnM inakc n ^nviriK of timo nnd
iilxir, itrnl wciirf clianlini^s,
Tlui t<)w<ls iiHiil for wipint; (Inirj iit''ii'<il'' slioiiM \<c r< n<'xvc<l nt <ncli wnnliintr. It !•< Ii'?*
tr(>til>l« to wii.-li many li^htly-HoiUwl towtl^ ilmri a ftw l>aill>-soilf<l om* ; Ixit if it \v<i<' not M«t
it woulil Ktill Ih- umlcKh (o try to clcniuic' ;//i7A- v«-jw*«"Ih with towtis ii^tl at jiriviouh wa^liiiiv"*
ILKING Mi king-Vessela. Any material tlut In i oroiiH. atui will noak up a li<iui<l, in
aliholiiifiy unlit for iim- \in milkinK-|iailH. \\ iMHlcn jiailn nIioiiJiI rit'vrr U' m) \iKitI. 'rhi>
|Miri's of til)' wiNxi lH'<'orMi' in'iiri'KnattHJ \\<itli thf hiimIs of fi-rmi'Mtation. aiul cani^i-rnpiil
<lBCOlii(M)«itiori of milk wIkimmt tiny arc us<<|, A partv lMlon;;in^' to tlu' (i(o|nj.'i( al Siirvt-y
rwTrnlly fouinl tlifmHclvcH rainninc in a diHtriit u lure it waw tln' prai tii »• to milk in wikxIoii
lUiiln. ami it \\:\h foiiiui tlial tin- milk iHiiiKlit from tlii' farmcis woiiM hour in tli*' <'aiii|> hi
tlirt'f lioiirn ! I'iii is a ^immI mat<Tial for mllkinupailM, l>ul it hIioiiIiI Im' of ^'immI i|ualit>, au<l
\v«ll mail*- ii|i, w ilh M-aiiis, if aii> . lew ari<t siikmiiIi.
Till' Milking; Place slionj.] I.r %v»ll v< jitiiaitd, ami llic lloor (•!< an ami ilry. If in a KtaMo,
»<|ir«'a«l Htiaw, or oilier alihorlxnt. luiilfr I lie cows, to pre vent spalteiink;. ( )\\ iii>;fo tlie iieceN-arv
aHS<Miatioii of tlie milk witli the animal |>ro<liii'in;„' it, ami to the essential Mirri>iiiiiliiiK><> >t >^
reqtiiroii, ill onler to ohtain pure milk, that more than onlinajy rare Im- taken iliiriiiK the wholv
o|M'nition. Water, <lirt, or liairn droppm;: from tin' UMly, dirt s,«itteri!ii^ up from the lloor,
impure txiors, »» here milk is lon^; ex(>o.-e<l, all must iieeils he KHiU'li'i aRaiiist. Hefore milking,
all ItMise liairn should he liriish<'<l off the hide of Die row.
Aliove ull. he4' that the udder and teatw are clean. Wliere the cow JiaH Neii well lx'<ld»'<l
and ciird*-*!, and hiu* U'«-i. prr)|M-rly milkt^l at previous times, it in lompanitively little work to
l>repare the udder. Wij* thoroiijfhlr the uilder and each teat, iisin^: a drv cloth, or soft hay,
or straw, or j:rttn k'"''^'^. <"" a hrusfi. or ••veri wii-ste jiaper. \\ laic this "will not remove the
Hirt. tlu' udder should !>«• wahhe<l. net irilh milk hut with rlxin icaltr. :ind wipe<l thori'iiijhhi
tini U'f»)r«' U%'inmMC to milk. Itjither than to wash the udder, and to milk Uloic the udder is
(iuit«' dry, it would Ih' I » tier merely to wipe off the dirt with li;iy, or a ra^'. The ^^orst uf all
dirt to fall in milk is dirt that trickles down in li<|iii(l lorm. It cannot W strained out.
It is more jihasant, as well lui more ( Icaiily, to milk dean, dry teats w ilh clean, rlry hands.
At the ImsI it is ditficult to make the t<at^ ah (7e(ia at thi hi 1/11111 iinj as they are aftir
itiilkiiKj in tiimt: The dandrutr works off by the act of manipiilatjiii. Therefore, to fiiil her
hecure U'^ainsl dirt in milk, it is well hefore milkiii); to manipulate the ti'.-its, pressiii.' Ihciu all
they will hear without cau^iiiK a flow of milk, and hriishin;; the loose dandnill oil with the
hand. This will remoxc muih l(H>se skin and clfete matter tli,-\t would othcrwi.-c lix^cn iliiiiiiK
the milking, and fall into Ihe jiail. This is not lost lahor. even if done fni aiiothcr piirposi';
it will utinitiliitf mill: xn-rftiim ami caii-e the milk to comi' more ficciy w hen the llow l.c-in^.
Hold the pail a little outside from under the udder. The ends of the Irals should not U-
)ie;;lect<Hl, There is <lirl sometimes acciimiihiteil in the cavity. It will he no Iti— < to tla-
daily if the liist few drops In- not s.ived. This lirst milk will he ]>oor in l;il. wlulc it is
lialile to lue^leii ihc soiirin;.' of the whole milk. It will [lay not to draw it into the milking
pail. althoUKh it may etisily Ik- savtxl in anollier ves,st1, if thou^jht woilli while, lor caUes
or pi.'s.
Milking. Tlio milker, provided with a ^'oimI and solid stool for a <e;it. draws himself rhiav
up to the cow, his ri;.dit side towards her head. If his pail iloe-. imt hold a full milkiii;.'. the
milker has within easy reach, ve.-^-,cl r<Miiii to hold ;ill that the cow will ^'ive, so that he need
not rise hefore he .'s done. The left arm i.-^ held near the le;; of the cow ;is a jirotectioii for 111*-
pail, should the cow raise her f<M)t. The rij.'.ht hand ^^rasps one forward teat, the left hand
takiiij; the hind te.at on the opi>osite si'le. lirasp the teals close to the udder, pressiii;:: the
lin_rers, /;-o/(i llii' Jirxt Jiiujrr <liiii-niriiiils. with a linn, ^.'entlc pri>ssure, forcing the milk ilown
steadily, hut rapidly. ('han;,'e te.its ;i few times so .as to ri'lieve the jui ssure on the full t)nk's.
.Study the comlort of the cow. and stop only when all the iiilk has heeii drawn.
Care of the Milk. Cany the milk to a convenient place, where the atmospliere is j)ure,
ami there si rain it, cither into a carrying: or milk-setting' vessel.
A cloth strainer, when it is a },'o<mI one. and care is taken to kee)i it clean, is to Ik' i)referrei|
to the wire strainers. If one uses a wiie strainer, add a doth strainer anil so make it a doulilc.
strainer. The writer has frc(juently seen milkers run several milkinj^'s throiiirh a sinirle
strainer, leaving; froth and dirt to accumulate therein, and much of it to U- forced through into
the milk. This froth should he llirtiirn out vf /At alraiiicr, eviry lime a pail of milk has been
jioured throii'^h it.
1J)iitter-Makinc:. IMilk contiiinsajK'rcentnj^eof fal. in Hie form of ininuto jiarticlef , tooRiuall
_) to lie visihTe to the n.iked ^\e. These particles, or t;loluilcH, jis they are called, arc not
chemicallT comliined with the other constituent parts of the milk, hut are mechanically
Biispende«l ill the milk, and therefore move freely from ]ilace to jilace in the milk. Tluve
yloiiiiles are, as it were, ;i forei^'U sulistaiice in the milk, as tine dust woulil lie in any liquid.
It is the luesi-nce of this fat in milk that nixes to milk its Butter-Making Quality. These
fatty particles, U'iiiK lighter than the milk itself, haveaconstaiH tendi iicy to rise to the surface,
there to riiiiaiii, more or less mixed with the milk. The fat does not all rise to tke surf.ice,
ffir a part of it remains in the lower portion of the milk. The result of this risiiif; is that the
upiMM' iKtrtioii of the milk hecoiiies richer than the ori;.'iiial milk in fats, while the )i>wer
portion hectiiiies poorer. This n|iper an.j livher portion of the milk is called Cream, and the
lower and iniorer port ion i> called bkini Milk.
CHFAMISd Alll.K. 1
Tho fat ^loliiilifi in milk, wliil*' fri-*- to innvo niNiiit in tin' milk. ftr«> not nlmohitjly wparnU"
from otlitT (ouNtitiK'iit |iiirtii of tin- milk. Somi- of thu Caseine. or "clMfsy" |Hirtioii of tJin
milk, iMllit-rffi to ttit> fat Kl<it>ul)-i« witli mor«' or l«-»..-4 tijiuiitv. Tlii> ikilhtTiiiK Hiilmtanco Ix-itic
licavii r than tlic ^IhIhiUh. it ui-i^lm down tlic latt«T in h>iii(> ili>rn'i>, im|>«Hl<-H tluau in thk.n'
ii|iwi4r<l mnvi'iiM lit. lunl, uloiiK witli tli*' milk, inaki h up tin* Imlk of i num.
^kimminc:. or CrcRming . Tin- prtxi-nH of w |>araliii>; rn am from milk wan oriKinnD.T (''■II*'*!
1^ Hkiminin^', l>«•<•all^•^• that woril iiiili< ;ili'<| ihconly iikmIi' of Ht'i>aratioii I'lirc known. Now
tluTf ari' vaiioim iiit'tliodH of milk Mpaiation, and tlu' wonl '• l•r^■amin^,' " iiiorf proix-rly
expff^x''" till' pr<H'«'»H.
'I'lu' main olijitt in wttin^ milk ii- to olitain from it an minh a« pohniMf i>f tin- irtam. Tli*
M'<'oriil olijH't it« to siciiic tile Hkim-milk ID'hli aixl Hwc«'t, in i;(mmI comiilion for n»' in frf<|iiiu,
»•!<•. Tlifn- iiri' dihtinct i«>hti-mii of criaming milk, the lirbt ol whitli u Ihi' natural, tir Mila-
Setting HyKtMii.
A Thermometer iHjfUm no\r to W a dairy nni'j'Kity. T<iii|Hratur«< is oiu' of tlir nio«t
important liu'lorn in b^K'Htitii' liuttt-r-makiii^. and thf tlu'riiiomiti r i-* tlir iii'-trniiiinl l>y
wliicli ti'rn|)«-ruturc iH di't('rmini'«l. Tlif hi'Iim- of IVtliii;; cannot U' di'p«'ndf<l upi'ii to tell tfm
tcmp<'ralnrii u<-«'iirat4'ir for iluiry niirpottfh, any nion' tlian oiif'H iiimr lonhciousm'hH may I"*
d«'|Miid«d u|M>n t<it»'ll th«' hour of (lay or nij;ht. Tlnri- hhoul.l U- a th»'rmomtltr in thi- dairy
of v\< '\<in(' in whom' hoUM- thcr*' is a ciofk. Tin- wril<r hiu« Ix'^'n jwcustomt'd to rfpr«t*t lit
th»' '>!• iiiioriit'tiT UN till- kty to bcivutilic huttt-r-mukLUg— it Uiiig u tiyuihul of dtlinit** tuUm
of " "rkinf;.
Till' tiiiTinorn('t<T is a vitv simplf instrument, wliirh I'TrrylKMly can iiw without n«-< »l of
priK'tic)'. Insert the hulh (or hotltim part) into any Hul)htan<'*'. and hold it thi'i*' iintd tiMi
rohiiiiti of iKpiid (usually mtTcury, and to U' t't-vn in the small tiiUi \nu* lomt' to a MTfi-ct r«-»<l.
Thf pojii» ut the end «/ tfte culuinii will indiiatc the teiiiM-rutur*', in what are cilled Ur{irtff.
In nio»t thermomett-rs \\\\t de^rrees are not all marked hy the c'orres|>on<linK li^'ures ; every t«'n
«le^;rtts only lire m nuirked. l>ne may reiwl the inttrmt".liaU' de^cre«« hy tne short ladder-linw
Intwieii the li)rur«>s. emh ladder line u»*ually markinjiC two det;r«'«'«. iJegTii-H art' utuullj
re[)rtsinted liy the si^rn (*): as tit»", 9()'.
The de^T^'^-s are marked from zero ((»*) upwards and downwjirds. r«'S|)*><tively expreswd I>t
the Words "alx>ve zero" and " lielow zero." When any nuioU'r of dej^ree* is jriveii without
any defining words, it in uinlerbiood to !>«• •U-^ti'^'s utnivv uro. For instance. c(Mi|inf; to IMi*
nie.'ins cindini: to lUi' al><>ve/,ero. Hflow /,»'ro is aUvays detincd ; asild'^ hclow zero. .Si>metmi»'«
tin- plus and mimis sIkus are used, as for instance ; t riO", meaning Mi* jiliove zero ; and
- !<' . meaning,' in* Inflow zero.
CiREAM Rising— The Theory of. The Movement of Fat Globules, wlnnsinvde. towards thv
/ surface, is extremely hidw. The rca^nn of this is. tiist, tin- Extreme Minuteness of th»'
^:l()llules. It wou'rl reiniii'' frmii oni' thoiihand to ll\e thousand ot tlit l.ir;.i r i.iu'S. nin^'ed
alom;sii|e each other, to make ;i Iin4' of them one inch loii^; I Sonic nf llicm nic ^o small that it
would nipiire ten times as miiiiy to do this! I''lci.s( hman estimateH that a siii;^lc piiit of milk
Would contain 7'o;7v-yirc thinisinni miUiim i/lolnilis.
Their slow movement is ilue. inthchccond pla<'e, to an Adhesion of Caseino. whicli. heinj:
heas'ierthan the nloliules, hlllilens them. The niovemcnt of the jilohllles. houe\er. is more
slow at tJie lH';:inMinK than later. Sunu' of the ),'l()|pules, whii'h are lai^'cr tliiiii others, anil
mole free from caseous enciimliraiice. move the fa>test, and it ha|>|'eHs tlmt such sin^hj
t^loliiiles overtake other ;;loliiiIes. and when these join, the movement is further accelerated.
Tlit-se comliinat ions continue to jrrow, in size, as ihev move iipw ards. and to increa.s<' in s|n>ed.
In time the movement of sin^'le and separate K'"h"lcs w hich wa.s at lii-I so slow as not to he
ohservalile, 1h ■conies the moveiiiciit. ;is it Were, of clusters, or fhihs, with a specil visilile to the
nakeil cyel The writer has oliserved this mo\einent. in milli si't two feet deep, w hen it had
attained a speed of not less than one inch |>er minutcl The ajipi'arance of these cream-lliike^
■wa.s like that <>f a snow storm, with the siinw-llakes all inovinj,' upward, iiisti ad of fiillin;;;.
What has pist Ixi'ii descriheil seems to the w liter to 1h' niie of the lirst principles in the pliil-
osojihy of cream-risinjr. and the very hasis of the natural sy-tem of milk-si tiin>.'. .Moreover, it
BeeiMs to he the iiiaiii explaiiat ioii of the phenomena of the risinjrof cream throu;:h a consideraMe
depth of milk, almost or ipiite as well as throuf^di a shallow ImmIv of milk. It seems to matter
little if milk he set two indies or two feet (except in the elfect of depth Upon the chancres ill
milk, tliro'.ij^h retention of warmth. aT.ilioii. A:c.) The explanation is foiinil in the principle
just ^iven. In rising throu^rli a sjiace of say two inches, there is little accumulation of
Xhihules. and their movement is slow ; hut throu^,'h a spa« e ol say two feet comparatively
larj;t' flakes ac( umiilatt;. and tlies«' carry up, in their proj^ress. many jjlohules w hich otherwise
would not have reached the surface, even if set shallow. I)epth is discussed here in referencu
only to vwretin'iit cf (jlohuUn, and not in reference to ihanp-w in milk, convenience, etc.
The Fact of Currents is I4ie second principle in cream- risinj^. There can he no movement
in li<piids in one direction witluait a corresjHindinK movement in another direction. The
upward currents formed hy the risinj? of cream ^riohules, or cream-flakes, neeessarily causeH
downward currents (»f milk. The j;lohules which are the lightest and freest and have th«
8tronj:est upward tendency, are the, ones first to move upwards. The kIoIhiIcs which, Ix-cause
of small si/v and a cjuseous hurderi, possess tlu' least tenilency to force themselves upwards, arw
likely to he farru'<< (ioioiKvin/.s in the downward currents. The turn for some of tlie interior
glohules comes when the strongest nu)veinents have suhsided. while less favoretl ^jlolmhs arc-
carried so far down Hiat thwy do not reach the surface at all. Tlii.s leiny true, there will
• SClK.VriFir DMIiV PliACTlCE.
nlu-nvN Im' innro or I<'h« nf fat in all Hkiin milk. It will follow, too. timt tlir Nkiin-niilk nt tli«
iMitloiii will In- iM«iri«.t, ami tliiit iii-iir tin- rn-aiii lint' tin- rirln-Ht. Tliii* tlu-orv c»f riirnntM
«x|iliiiiiH til)' known fart lliat (Ik* < nuin wliuli lirht iirMH irt ('oii-.|m>h<-<1 of ^IoIiuKm wliirli uru
liiri;<'»t. an>l no inakf lli<> tincht iiiilt<T.
Tlii> thinl |iriiiri|i|<> in tlio rJHint; of rrrani Im tho Chani^es ConMnntlj Koini; on in Millc
Milk irt Kulijtit to constant cliariK"'. fioin tlii' tiim- it in (ir>»t foinn<i in llu- milk jilanilw till it liai*
(i-am-tl to U- milk. .Milk iH at itH l»•^t at tin* mtv U'^inninK of itx lifi-, aiicl finrn tliat tim*' on
it (IrtiTiorattH. TIii-ho cliatn^tt* nr»' nnfavnralili' to tlio rihin^c of tin- in-ain. Cn-ani will rim*
ItHt when till* l^•a^t rlian^i' liiiM takiti |.!a<c in llu' milk. Now, for all tin- <n'ain to riHi- in milk.
coH'^iiliTalili- timi' is ri-oririil, lM-<'aii.s*> uf tlif .i/oic wniTtiirnI nf fhr i/lnhiilrH, and tin' mnuter
iirliiui nf rum Ills, as alrculy i|is<TilMM|. Tin' < liani,'"'" Koinu oti in milk ho Hliorttii.'' tin- linn*
that tli<' crfam rduimt all risf in tlic tinn> availalilo. Ilow iniirli of tli» crc'am will riw,
tliiTffori', ii<'|M>nilH, nmoii); oIIht tliintp*. n|N)ii tin- nnulilion o/ tlir milk in r«t*i>»'<'l of th«'
rli.'in^i'H to wliiili it is Hiilijt'ct. Tlii' writer UIii'M's tliin priniijiN' to Im' tin- om- lirHt of ull
in |>ra<-ti<-al im|Mirtaiii-<' in milk Hcttinir. lioiilitlcHN, mainlv to this fact of ihnmjrH in iiiUk i»
owiiiK tilt' v<iri(itii)ii in <iuiinlilii of rrmm from lih' ijinililtiM i>/ tnilk, at ililliTi-nt tiim-rt Hn<l
ninlcr ilitfcri'iit comlitions of atino-'|>li«'rc, t*'m|M'raturc, etc.
Tli« fourth ami last j)rincii;t' in tin' th<s)ry of cream-rising Ih ll»»t of tho infliii'Tiro of
Temperature. The first inlliDiicc of tiiii|»»'ratiin' is an imiinct oii<', la tl tT<st which
t<iii|MTaturc has ii|M)n the (•lianK«'»< in inikk. Milk at itH normal tcm|M'ratiirc when new ly-
• Irawn, will ^lnll^•^^;o rapiil cliaiiK'". which clian;;<' i.s iiion' hIow uh tliv t('ni|M-ratnrt' in lowiTtsl.
ami arrt'Htcil jih the tciii|H'ratiirc a|i|ir<iaclii's frcc/in^j jxiint.
Tlu'ri' is nothiii;; in dairy litcr.ittirf oi milk-scttin^; loilav that hiv* a wider currency than
thn tln'ory of a Falling; Temperature. This theory owed its origin to one who dcM-rvtslly
KtandH at the head aiiioiiu workers m d.iiry lines- one of the |iionis-rs in dairy Hcionie, the
veiierahle, genial and mixjest I'rofessor .\rnold, whom all d<'lii;hf to honor.
The tliisirv of a fallin>; tem|H>iatiire liavin;j a direct elfect ti]Min the rising of the cream i»
•'xplained l>y the f.aci that water, of which milk is largely comitosed, is a Iwtter conductor of
htat than is fat, of which the cream j;loltul«' is mainly coiii|M>,se(i. When milk i« ciMdinj;, the
watory part in alfcf ted Ix-lore the cream, and tlierelore is the first to contract. The cream,
iMTaiiHt' of this more siKt><ly contraction, Insomes relatively li>;liter, and its upward movt'inont
iii acndprated.
Whatever there may or niny not Ik> in the the«>ry, there is no douht aluait the nJH^I
in dairy prsictice for immediate and rapid ciMtliii); of milk, and in that ctMilin^ it will
ins'i'ssarily ;;et the Is'tieflt of ,•» faliitiK teniis'r.ature. llow rapidly milk should Ih' cooled down
certainly will de|H'nd something u|>on its condition, or the rapidity of changes xoin^ on in it.
llow much it will de|Mnd ii]>oii the dire<t inllueiice of a lalliiiK temi)eratuie tho writer in
unahle to say.
A Hiph Temperature. There is roa.son to Iwlieve f hat a hi^h temiKTattire is nioro favornhle
than n low one to the rising of crejim. Milk lieconies more fluid like a« it p-ts w.armer, and
mon; viscous ;i.s it nctn cold, ("ream ;in|M'ars to move upwards more freely, meeting with U'Hh
resistan<'e, when the milk is warm and rarefied, and to mo\f with greater ilifliculty when the
milk is cold iiml shi^i^'ish. There may 1m> other rea.sons, hut. the stion;;est one is that found in
practice. Ill the use of the centrifu^Ml machiiu'. the cream will not separate so rea<lily wdion
the milk is cold ;us when warm. It is tisiial t<i heat the milk to nearly VX)" U'fore skinui.<'i^.
The machine is Hiip)>osed to sepanite l.'iO ll*s. of warm ir.ilk to HK) llis. of cold milk. K is
jirol>al)le, theiefore. that tho lusher tho temperature, other thinj^s In-in;; ecpial, the more
rapidly cream will rise. This would lead to ke«'pin>.c milk warm, wi're it not that the warm
milk changes too rapidly. It suggests, however, utili:i)iy the time viilk is coolimj to get tlie
benefit of a hi<jh (I'nijx'niture.
It is lH'(!iuse of some such reasons im theso here set forth, in the alntve theories, that cream
acts so differently at ilifferent times— it being due to the varying conditions that result from
weather, conditions of cows, etc., etc.
A few simple Experiments would indicate the hasis of some of the previous conclusions.
I>»t it l>e supixwe*! that the rejuler has a tin ves.sel three feet long and three inches in diameter.
There are in it two ghuis windows, alxuit 1<> inches long and one half wid»>, one at the bottom
ami one near the toj). At the Ixrftom there is a faucet, or well-fitted plug. This vessel is filled
with milk and the follow ing phenomena is ol)servtHl : Kirst, considerahle time — fierhape an
lioiir — will elapse Ix'fore any cream will show itself at the top. Whin, however, the creain
once iH'gins togather. it jucumulates very rajiidly, jH»rhap8 one-fourth of an inch in t«'n minutes.
By and by it will apjH'ar to have ce.ised to accumulate; and the i|uantity of cream will ap|)ear
even to become less! Again, after the cream has begun tt) rise rapidly, the observer may st.'ind
liefore the vessel, facing the gla.ss, and incline the top of the vessel towards him. A careful
observation will show to the naked eyi- a miniature snow-storm of cream-flakes, but rising
instea<l of falling. Tliwe cream-Hakes w ill l>e seen through the top glass, rather than through
the lower one. Now, if tho observer will wait till the Ixsly of cream ap|»ears to increase no
longer, but rather is diminishing in bulk, and w ill take a second observation, he will notice
that the creain-flakes are moving up Jis Iw'fore, and in apparently large quantities. These
simple observations will sustain, so far as they go, the theory of cream-rising, as just expiainetl.
Conditions Favorable for Cream-Rising. The first and most important condition is the
Creamine Quality of the milk itself. More depends uixin this than uiK)n the system of creaming
eini)loved. The cream of onesjun|ileof ,i;ilk, ..« laii.sc of the l reaming quality of tliatiuilk, will
Ko nrr.AY ts st:rTr\a. •
riiM» qnii'kl V nn.l wi-ll. timlrr otlii-niiw unfiiviinihlti rontlitinnii. Tlw» ••n-aru of nnntlior «nmp1«> of
milk Mill riM -slowly nixl iti<-<iiii|i|t<|i'ly. iiiiiirr tlic ni<»«t fa\<>ra>>li- )-<)iiilili<iiiH of miIIiiiK' Tliin
«-rfatiiiiu'c|iialitv i if milk Ih i|i'|M-iiii)'iii tlrfl ii|><>ri tlicatiimal ilm-lf -itit |)li\i>iral iir^aiii/Jtti>>n. This
tn hilt iiiii|i-r llii'iiiiiiii-<|iaf<'ciiiilrii|iil' till* iJairviiD-n ami will U'mi>n*|ir<>|><>rly tr)'al«-<l<>f i>i connov
ti'iti Willi til)' lirifliiiv' a III I Mi'li'ciiuii lit animals. '!'lii'i'r)'atiitiit;*|iialiiy of milk tit i|i-)M'iii|i'iit nlitu
ii|H)n Ihf Hiif<iiii/f /ri«7i/ 11^ ^/it' IOK-, aiiit in tliH ri-^iNTt ih iiiiih-r ilaily I'onirol. Tli** <|iiality of
iiiiik fi III llir Ham« i-ow. at iliir<iirit tiniiM ati'i iiiuhr tiitr<'r*Mit (•iiulitiotii*. tfl i>i< •'••Im^ly
\ .irmlili". It u> airi-*!!-*! Iiy hik li rniiiliiioii-. a*< ilmtain c from cjih ii.^. tlix tnatminl of tin- row,
flif ili-latKi' or liiiL'tli of iimr U-Ivm-vii milkiiivo*. nl"*" tlu' fo«xl ami ilriiik. 'Ilii* wr t»T Ulii'Vt*!!
iliis to Im- miir<> iiii|M>i'l:itit than iinv otlirr factor in I'rciim ri-<ini;, •'«< i-pt it Im' the rit|>i<l riNilmg
• liiwn of iht* milk. If one \\iiul<l Im- Niici'i'HHrul in H<>|iariitui;; th<< <-rram from tli*> milk. Ii-t
liiin atlarli minli im|i<irlanrc to t\n' rnnilitiim nf tin- vnlk u-fn-ii if m ilnitrn from llif utHtr.
\a'X liim lirht Ntf lliat lln' milk In' |iiirt' at tin- very lM't;iiiniiij;, that it Iw tlu- |ir<i<liut of wholc-
fwniM' ftMMJ, conniiiiii'il liy liialtliy cowm k)'|it in will-vintiliil'-il i|iiart<'rH. I^ct tin- titiic Ix'twirn
milkiiiK iK-vi'r U< iiinri' than lw«'lvi> hoiirH, aiul l*t tlio milk In' ilrawn into clean vi<f<M'lH. If
till' li<"^t iliat Ih |h>h^.iIi|i> jias U'cr* iloiir in IId'H*' r<-N|M'<'tH, aini tin- milk Im> h|>«'4<<lily n'tiiovi'il
from ilic milkiinr |ila<-t> to a |iiirt< atni<iM|ili*'ri>, uiiii tlnTx imm«Hliat«'ly M-t for ra|iiil OMiliiig,
{{inmI rcHultH willU' olttauK')!, w|iatovt>r tliH Hyst«'m of milk-iM>tlin){ oiiu may employ.
1'lic MHopil favorulilc comiitioti In tlint wlicri' tlii>rc in No DeUy in Setting^. '1 liin in u very
iMi)Mirtaiit conitilion. an<l olilainr* iirnU'r anv Hyhtciii (■mployt<<i. An Moiti hm tli«> milk Iuim Imm'ii
<lra\\n it slionid Im' si-f. I'ni <'^«ary Iohh Iu'n> in Hhi-or wjuHti'ftilnt'WH. Tin- litlli' lift' of milk ut
It-- In'M '\-< all t>K» f.|iort for rri'am-ri.Hin^. Soinii of tlu'cn-um, in aiiy ram', will U« left in lln<
milk. Till' i|iiii'ki'r tlif milk in m-t tlu' !• .hh will !>«> tliat riwiiim-.
Itiit tliix imr)' loHM of iimi' Ih tlic liaht evil of tlii> <|i'l.-iy. If that Icww wrm lit thi> cnii
iiHlt'iMl of at till' iN'^iiiniiiK i' N^oiiM not Im> \<>ry Mi'rioiiH. When milk Im tiret liniwn it Ih, lijr
Mrtiw of its l<'ni|Mratmi', in itn most <rili('al cotnlilion for k«x'pin^, ami, l»y virtm* of iti*
fri'^limtin ami a liinh t)'iii|NTatiir)', at il« iM'nt for >;i\ inj; up itH i-rciUii. To ^;i't iro<xI r<f*ultM it in
iif«'t'H?<ary to i)ui'kly rt'lifvo tlial criliral comhiion hy lowering <«• tcmiHraliii)', ami to tako
i'limiiliati' ai|v:iiitaKi> of tlif moiiuntary favoralil*' conililioiiH t< rn-am-risiii); hy vriviriK tin*
<-ri':im a ihanco to ris*- diirin;; tlio pr<M'fh« of riMilin^. Prof. Henry, of WiwiinMin. fmiiiil thin
loHs to r.iiiirc from four to nim- [M-r c»'nt.. from a delay of from twi-niy tothirty mimit<-H. Such
liMct may U" somrtinii-x urcaltr, t«onirtiim's Icsh. It nii>!lit In' partiully — not wholly— miuli* up
liy irimtht iitil Hitting, hut otliiT ('<in.iiilfialiotis iiHually forhid thm.
TliiH condition Uinji; a Himplc one and undi r ciisy control, th«» very Iciwt thnt nny
dairviiiaii can a.'^k of liiniM-lf In to sec that tlicrc Iw im timr lusf in Hctliii;; the tiiilk, ho that
w hiie it will Ih' I iMilin;; down from its riskfiil icmiMrature lh»j criam will ttu uiukin^ ^ood it«
t!iiiiirt-liv<Hl oji|Mirtunity for rihin^.
The third favorahle condition Ih that of Perfect Rest. .\u'itation of milk or rream in
churning M'r\e.s a useful piiriiose. In this case tin riiaiii ul'ihiih"* haxe auKr''Uiited and the
ciiheMioti ot the c'lNcous attachment is weakctied. Milt ill creamrisinK tin- minute ^;lollules an»
«iii;;le and far apart, their ca.s«'<iurt attachniciil in fresh and slron;:. and auitatmn .serves only t<»
hinder the priM'isH. The force of the upward moveinetit of cream ^lolailcH in bo blight that
it cannot resist any a|>preci;ihle counteracting disturhance.
Other favor.'ilile conditions ;tre those which « ill Arrest the Chaiip:*' '" Milk. The cause
of changes in milk are the presejK'e of seeds, or K'''""*. which ;:riiw and miilliply. and li;i.sien
the souring;, or decomposition of milk. If new milk lie heated to :t tcniiHrat ire IiIkI' emuiKh
to kill these ^erins. nik<l sealed from the atmosphere, it will keep sweet indetiintely. If it !>«■
tK) hvixUtl and then e.\ posed to the ;iir, it will l:i rji mrrtt /(om/it th.in will thai which has not Uhti
no h('ate<l, l>ut it will sour ;ift<'r a time. Mut if avera;;e new milk Im' s«aleil from the atmos-
phere without having Ix-en heated, it will >;o sixm to de«-ay. I roin all this it would appear
that the seeds of decom)Hisition of milk iire lioih in the milk itsi If and in the atmosphere to
which milk is exjioseil. Now, the cie.'niiinK of the milk dein.'imls lli.it the ;iciinn U' airestinl
of these ^jerms which cau.se the miuiiii^ of the milk, thu:^ checkitiK the upward nio\tnient of
the creuin.
The aKeiii'ies which will check such action are im|iortant to the dairyman. The ijrst is
Aeration. Aeration, as iinderstoiNl in dairy worl.. is simiily e\iM>sure to the air. It ha^two
ol>ject«. The inlors and p'rms in niilk. which multiply ;ind lia.sten dcciini|iosition, are ilissljiated
or desfroyjMl hy the action of the oxyireii ol tlu' :iir. This service of the atnio-.pliire is a most
valuiihlo one. The second nliject of aeiatiii;,' milk is to advance that pro<'ess in the cre;im
known as " rip«'nin^;," to which referi-iice will U- made later. This second ohject in niilk-
sOttiiiK is incidenUil.
Aeration of milk for milk-wttinp, demands two conditions, first that the milk be wannrr
than the surrounding; air, ami s«'cond that the air it.self Ih' purer than the milk.
Milk may U' aerattnl Ix-fore wttiiitx, or it may Im* wt to .-lerate itnelf. in the first ca.«M> it ir
usually done hy ladling it, or hy jMiurinj; from one ves.s«'l to another, in the pure o|M'n air and
while It is still wiirm. In the second case it is done by Betting in shallow ve»».s«.'ls an<l exjioBing
as large a surface .w convenient to the .;ir.
Whether it will Ih' protitahle to take the trouhle to aerate milk Ix'fore s<'tting. will depend
upon various conditions— the condition of the milk, the system of setting and the lal»or
involved. If the milk lie s<'t shallow, without loss of time, in a pure atmosphere, no other
aenifion is reipiired. The large surface e.\|M)scd to the air in shallow-getting provides for
aeration. The same may \h! said of milk that is in (JddiI cDiutiliun when drawn from the cow,
HI. I't at once in di-ej) cans, to l>e eoolai ilmvn rdjiiilly.
10 SCIENTIFIC DAIRY PRACTICE.
The time \vli»'n aoration is Hi»ocia)ly ndvantapeous is when milk is drfirtivf at the atdrt, as,
for instancf, in tin' lu>aU><i days of HumiiuT, or whon it has to Ik- coolod rjown for transiMjrt^ition,
in closed cans. Care should i)e tiiken to aerate the milk while it is still warm.
The time wln-n aeration is Ut be avoided in when the milk is colder than the atmosi)here, or
when the atmoN|>here is at all iinpiire. Aeration when em|»loyed must Ik' curried on (juickly,
otherwise the loss of time l)ef<)re setting will oflset partially the advurrtapes.
There is no cjiiestiori iis to the advantage of aenitif)n and cooiinjj of milk inten<le«l for
transjKjrtntion to any distance from the farm; but there is sonie question as to the ailvantijjo
of aerating milk in ordinary hutter-maliing. In Home expTimtnt* nuule hy the writer tSti
aeration of milk seemetl not to l>e lylvantageonn; whether due to the iigitiition or to sometllin^'
else it Ih yet ditlicult to say. All thintrs consi<lerf<i. oik; of which is the lalw>r and <}elav
involve<l, it is douhtless U-tter t^) wt milk at once, for iream-riHing. at lea-st if the milk itsift
\h} in gixxl condition. Whether agitiition would l>eadviiiit;ig»KMis un<ler the peculiar conditions
of iuMKjrfect milk, it will U; Utter for each one interested to determine, according to the
ot imp
special
circuniMtuuceB of the ca«e.
The second agency for arresting the action of germs in milk is Cooling. Moderate warmth,
or the tem|H'rature of new milk (WH*), an<^ in a decreiusing de-^ree downwards, is most favorai>w
for the growth of milk germs. Cold, while it dix-s not kill these germs, renders them inert,
and checks th#'ir action. When the t4'm|Krature has Ix-en reduce<i to Wl'. and lower, the actfon
of these germs is greatly arrest4<«l. Cooling aceoiiiplislies still more than this, (or the heat
which iiasses off from the mirfact of the milk, carries with it tnlors of U»e milk which
themselves, l)eing feniM-nt^, are active agentt< <if (h-c^iy.
Another agency Ls Heating. The g»'rms in milk grow inort rafiidly at hloo<l heat, or the
heat of new-milk; hut higher temjwratun-H are increJl^iIlglT unfavorable to them. There is
probably no tein[>«>rature short of lioiling tliat "ill kill all milk genus, hut there will be a
slaughter of them at all tetn)>eratures from nay \Wi u(>war<ls.
Take a small <|uantity of milk, luix it well, and divide it into three i>ortions. Heat one
sample to 140 . another to liJO*, and set these alongside the other sample liiat has not U-t-n
heatwl. It will usually l>e found that the sample which wa^ not heated will l)e the tirst to sour,
the one heate<l to I'^'O* will sour next, and that heatetl to \W^ will be the last of all to bouv —
souring ^M>rha|<s 24 luturs after the first sample hiis soure*!.
It will 1m' found, too, tluU objectionalde iwlors have Ixn-n disHipate<l from the sample lieat«^l
to 140*, and that the milk h.'w* l)«>en improved for use. Tiie iwlvantages of heating milk are the
destruction of milk germs and tlie purifying of the milk.
Another lulvantaKc was once HUppo><-<l to belong to heating, namely, that of atTonling a
greater range of falling tf-mjK-rature, which was to Ix' secure<l by the after-cooliiij.'. The
writer does not strongly urge this advantage. .Some recent ex|H'riments by Professor Henry,
of Wisconsin. iniii<ate<l an actual loss by heating up tt) 11(1' and Ix'd'. How much of that loss
was <lu«' to the loss of tiuie in heating, or to a »U'lay in s«'tting, it is difKcult to say. Altiioiij^h
the writer has experiuient<><l not a little with a view to discovering tiie influence of all the
agencies alfectiii^^ cream-rising, he has not bei-n ai>ie to satisfy himself so jK-rfectly a.s to In*
willing to risk any jntsitive statement here : but at least he dtK-s not advise heating for the
sahe'of advjintage that may Im' ex|K'cte<] from tlu- at'ter-cooling.
The elTect, too, upon cre.am, and iiutter and cliee-^e, of heating milk, is one to Ik> carefully
considered. It has lieeii clainunl that by heating milk, butter is iniprovi'd in (lavor. and that
the cream will churn more reailily : and. further, that the butter will have an excellent flavor,
and the cheese will be delicious and iiure-flavored, cwn tlnnu/li the in ill: Ix' tdiiit'd. The
writer will leave these; opinions .-is tliey are. and su^.'gest tliat ivlietlier or not tliere Ym
improvement of milk by heating, di p -nds upon the condition of the tnilk. The (piestion arises
whetlier the keeping (juality of tlie butter may not l»e injureil by the heatint: of milk.
There iire. lio\vt>ver, a few jMiints in iM-ating milk whi<'li 'nay U' depended ujion. The tirst
is the I'l'itii'ViN'O I'.FFr.iT upon milk, already explained, which shows that tliere luui/ht' times
when it will be an advantage to heat milk, and those times art* when milk is defective,
or tainted, or when it is neces.sary to prejiare milk for long keeping, and especially for
trans]V)rtation.
TIr' si-fond point is that milk when jich* should not be hrntid up to lf>0°, or " scald ing."
Many excellent authors, an<l much current writing, jidvise the wddiinj of iicir milk.' Be_
assured that undiT some i-omlitions, i^t lejist, such scalding will result in a niarkeil lo.sx of
butter. This statement has referenct- to the s» aiding <»f iirir milk, not the scalding < >f milk that
hiis set for twelve hours, and upon which a cream has already risen — the l»evonshire practice.
Most if not all of tlie adviintages <if heating nVw milk will l»e secured by heating nut above
140', and without that loss tJiat will result from heating to irAI" or above.
The third jioint settled is that there is considerable labor inrolrtd in heating milk, which
makes it less an object to heat it. AH things considered, it is not desirable to heat milk except
under ]H'culiar conditions, or in ca«es where the advatitages are marke<l and undoubted: an<l
the heating then shouUl tisually l)e not higher than 140*. If it !x' reiptirfHl to heal milk simply
to get advaiit;>ge of a falling temi>erature, it is doubth-ss suflicient to li«jiit only to KW.
ri'^he Manner of Heating Milk. If fire l)e applied directly to the milk, it is liki ly to scald or
_L burn the milk. To avoid this, the lu'at shouM pass throu^di water. Tiie milk-vessel
may W conveniently set in a larger ves.sel. and the latter pl;ice<l directly over the fire.
The bottom of the milk-vessel even should not rest flatly ujion the bottom ol the w ;tter-vcss»-l,
it iK'ing necessary for the water to staml t*'tween the milk-vessel and thL*uuUom of the water-
vessel which has immediate contact with the tire.
SHALLOW-SETTISa. 1*
Therp nro Two Systems of Milk-Setting. Tli? oldest Rvstpm is that of Shallow Settingr.
and th»' newer one is known aa Deep-Setting. In tho former method the niilk is set iit a depth
of from 2 to T) inches, in panB. iisuaflv iu air. and in the second e.'u«- in water or ic<', at a depth
of from 14 to 2(1 ineln s, in nails or cans. These cans are commonly calhxi Creamers.
There are manifest iMlvantaRpfl in the newer Bvstem. Fewer ven>'els and less space ar»
require*!, and the lalxir of carinK f«>r the milk is re«luced, the skim-milk is more easily kept
sweet and so is more valuable for f»»eding. Deep-setting is somewhat mt»re independent of
dairy conditions. an<l of the chanpf* in temperature.
Yet there are some con<litions necescwirj Ut deep-settinj;. the principal one beinp an
ahimdan<e of water, either very cold, or with ice, and ctmveniences for its use. On the whole,
the det'iHsettinK system is the' one to l»e preferred in most c-umw ; although the writer has
known of a nuudx-r of instances where this newer system lui-s l)een piven up and u return made
t<j tlie old one. The Hon. Harris Ii»>wis. one of the most successful of the American Imtter-
makers, and an aeknowledpfnl authority, says he h.'is triini all the methixis except tlio
centrifiipid, ami he has chosen the large shallow pan, ke«>ping the milk at aU>ut (10"-' There are
many advocates, however, of the d«>ep-Betting, which is not losing favcr. The circumstanc«'S
of each dairyman must tletermine the preference for either system.
Tlip tirst reuuisite in eitlier svstem is a Pure Atiriosphere. " When tlie milk is first wt, and is
mucli warmer tlian the surrounding air, it will give otT its heat ruid will In- less lialile to take
in impurities; but jw it cools down to its surroundings, it will Ingin to take in everything
obji-ctionjible that the air contains, — de<aying milk or vegetables, the scent of kenKcne,
tohiicco, fxlorp from the Imm, etc. The milk s<-t deep and cooled by w;itAT IhIow the
temix-rature of the air, will take in odors and impurities much more readily than that w hicli is
no colder th.in the air.
Time of Setting^. Milk set in shallow pans is usually allowed to set longer than in deep cans'
but there is little (Toubt that one of the principal faults of old-time butter-making was that of
allowing milk to set till the cream was mjured for butter, and the skim-milk for n-^Nling Tl»»f
gain in quantity of butter was much lees than was suppose<l, and that gain was twice offset :
first by loss in (piality of butter, and again by qu.ality of skim-milk ! In any system of milk-
setting the bulk of th« cream, and the Ijest quality of cream, rises within twelve hours, the
bulk of the balance in tlie next twelve hours, and what will not rise in the third twelve hours
is worth waiting for only when it is secured liefore the souring of cream or milk.
To the general rule, liowever. that the bulk of cream will rise in twelve hours, exception
must l»e made. The milk of some cows has poor creaming qunlitif. The cream from such
cows is slow to rise and may l)e set longer, to advantage ; "but butter-makers will find such
cows g<K)d om-s to get rnl Of to chffsc-makers. While one has such cows in iH)ssession,
however, rather than wait till milk sours for the cream to rise, it would be iKtter to cream
earlier, and tiike up a larger pmjxirtion of tlie (top) milk.
In dti'p-settiiig the time may Ix- twenty-four, or thirty-six liours. .according to circum-
stances, such ius tlie creaming ((uality of the "milk, the facilities lor keeping milk sweet, and the
convenience, suc.i as availaiile sto<k of creamers, Arc, &c.
It has been frequently claimed that ••.Ml the cream will rise in twelve hours." Thiscl:iim
forgets that in no <'ase i|i«-s milk throw up all its cream, that the cream of the milk of some
cows rises more quickly th.ui that of ..tlurs. and that the rising ()f the cream (lejvends ujion the
condition in whiili the iiiilk is. the teni|Mrature at which the milk is set. t tc. There haveU-en
instances in exjierimental work of a very cl«jse creaming in eleven hours, but not every dairy-
man lia,s such cows, and creaming facilitie-s. as in the instances referred to.
Cloolingf Milk. When milk is set in shallow pans in a cool room, the ctKiling of the
/ milk, along with the aeration, is sufficiently rapid to arrest the changes in the milk and
enable the cream to rise. Tlie r<Mim should never Ik* aUive (iU^. This will be a g<M><l
tempt-Kture if the condition of the milk Ik? goo<i and the atmosidierc pure; otherwL-se the
tem|)erature s'loiiM lie even lower. Milk set in deep cans, having larger bulk, will of course
co»)l more slowly than when set shallow, and some provision must be maile for more rapid
cooling.
This is acconiplish«><l by the use of a Ix-tter cfwding agency than air, viz.. Water, or Ice.
Where ice is not emj)loyed,"the water should be as cold as it <an be supi>lied, an<l abundant.
The more defective the milk when set, the more the need of rapiil cooling, and the colder
therefore the w.iter should l<e.
The dilliculty e.\i)erienceil bv farmers who have not ice. is the fact that the water is
warmest at the sea.son when the'comlition of the milk <lenian<is that it Ik- coMest ; as in the
hot months of July and August. It is at this time that ice becomes of most value.
Where ice cannot lie had, liowever. esp^ial care will Ih' requireil at this s(Ms<m. in order
to secure the cream without considerable loss. It would l»e an advai-.tage, where the water
available is not so cold as it should be, to have milk-cans of smaller diameter, say ti inches
inste.'ul of the onlinary size, 8 inches.
It is a great advantage to have running water, or water in sufticiont abundance to lie
ch.anged friMjuently. Where water tS running, and flie quantity can lie regulated, it should lie
allowetl to run a lilxTal stream at the very l>eginning, and, if economy demands it, the stream
may be slackenetl later, after the milk has co<jh'<l down tr> a saft" degree.
Where dejx?ndence is placed upon changing the w ater. it should be done in a comparatively
short time after the milk h:ui been set; for it will l>e notrci-d that the heat of the milk paases
very rapiilly into the water at the lieginning, wurming the water and so reducing its ctx^lihg
effect.
IS
SCIESTIFIC DAIRY PRACTICE.
Til tlio iisf of ico for fooling milk, if ice be plentiful, it niny be brokon vory fino, whon it
will (-(M)! tlir milk imirf rapicijy: but if it be nec-f-tssary to wononiiso tlic i<v, it may Ix- inokt-n
only into largc-hizud luuiiis, tliiis nquiring lfc»B ice, but not ct>oluig the milk wo rapidly, uor
Bu low. •
Tlif writf-r i«
Application of Theory.
ilinctioiis for (naming milk tbat will
dof'itly conscious of tho difriciilty of j^iving
M-rve tbc |)urjM)so of all fircimisiaiuH'H, tirueii
iMiil placfH. Milk is fxtmiifly variiible iii its cbaractcr. Ix'iug pnccli-d hy so many
conditioiib: hikIi as bnt'd and individuality of the animal. The mill: from the sanu- cow
underKocs con.sianl chalice froui tiuK- of' calving until drying up, and it is also quic'ily
airect<'<l by changes in bed, in weather, in trejitm»':it, etc.
All this has made investigation ^^ry di<ii<rult. and lias resulted in slow advance in
knowl«3<lge concerning milk action. This varuition is enough to at once account for tic fact of .
the existence of uianv erroneoii.s o(iinions And wrong the<jrics reganling milk-setting, and the
impossibility, soitictimes.- at leji«t at the present stage of knowledge, of giving explicit
directions that will Kuit all (xcasioas.
By way of illiistritidii: I'rof. Fjord, of I>-nni;irk, found in re-heating, to lOr, milk th.it had
lieen cooled an<l t!uns|K)rted U-fore .s«-tting, a ;/«i« of from <> to ;tO percent. On (he other liaiid.
Prof. Henry, of WTkronsin, found in re-heating, to 110' and l-'O'. milk that had stood before
wetting twenty to thirty minutes, and had co'ile«l to 82° to 93°, a lo.ss of from 1 U> \'i jut cent!
Such results as these do not much ludp to explain the actual efTects of heating milk, but help
rather, only to oimh up a wide lielil for one to ex(»»Tinient further for hinisell.
Similar reported e.\|«Timents giving contra<lictory results might !»« quoted, In-aririLc ujwm
nearly all the (|Uestioris in dairy practice with which tlie author ii:is to deal. The following
is interesting, showing, as it dcJes, how completely at variance two authorities may be; the
«lis!igreenient biing in this case u|Hjn the question of the time which will be required, at
different temperatures, for the cream to ris^-. No. 1 authority is Johnstone's chemistry ; No. 2
is Tissorand, a French author, qiiole«l by Mr. I>»ng: —
Tkmpeuaturk.
a-.'
Ar
50'
55°
60°
68°
No. 1 says Milk "Will cream per-
fectly" in
No. 2 says " The whole of the cream
will rise " m
(not in)3 weeks
12hr8.
24 hrs.
301U-S.
24 hrs.
UChrs.
20hrB.
Notice that the two statements are diametrically opi>ose<l, thus: —
No. 1— Hours : »J— 24— 20.
No. 2— « 12—24—30.
The temperature at which authority No. 1 claims that milk will not give up a notable quantity
of cream in thrv^ weeks, is the same temperature given by authority No. 1 as tho tempoi ature a/b
which the cream will rise in twelve hours!
Even from careful and piunstaking exrierimental wcrk erroneous conclusions may be
drawn. For example, given the en<juiry wluch of two systems will give the best results, and
a resort to experimental work for the answer. The answer may depend not only upon the
reepective systems, but ujion the condition of tin' luil.'c and the .sciso/t of the i/ear! If tho
ijuestion l>e whether the deep-setting or shallow jmn l»e liest, tiie answer in July, August and
heptemlier may l)e in favor of deep-settintr, wliilst in Novenilnr and December it would perlmps
be in favor of the sh.dlow pan. Such have Ijeen tlie actual results of exi)erimental work by
Prof. Fjord, which are shown in the diagram here presented and which serves to show clearl/
tlie erratic tendencies of milk : —
, Number pounds Butter from 100 pounds Milk
The figures on the left show the hifttn" vnhtex in the results, or the number of pounds of.
fbutter per Ikuiidred jumnds of milk : :ind tlie rt^ults are given for a.fidl year. The horizontal]
* lines correspond with the butter values: and the jieriK-ndicular lines with the months of tha
IierjM ,_
year. For instance, the shallow p.in was at its U-^t in t»<x;ember, when one hundred jjounds '
of milk gave a little more than thre.- and six-tenths (3.6) |K>un<ls of butter.
It will be seen that the 'centrifuge " is genenilly highest. but is lx>aten bv the deei)-setting,
or ice, systt'ui in August, which month is h.ird Ix.th uj^m the centrifuge and shallow pan. In
November the ice is at its low. si. aiid is then i.«at«Mi by l>oth the pan and centrifuge, which
are tMpially at their best. It will be notii*-.!. t<«i. Ihaf tlie ice system runs counter to both the
other systems, while the latter seems t" move ir- sMujiathy.
DKEPSETTISa. II
Tl>is prvuliar movptncnt is not inconHistent with the theory of crGam-risinc exi>lained in
this Manual. Tlie crntrifupe and tiie pan are lK)th (JealinR with milk wiiicn is at higher
temperatures, an(J coolinj; less rapidly than milk in the ice Hystom. It were aa if the hinher-
temix-rature a<lvanta>?e in the aiee of the contrifu^re and paii, in Ati^UHt, were offset by the
quick chanjjcs in the milk; and that the too ra[ii»l r-<M)iiiij; hy the ice Hystem in Noveml)er
caufied the loss of the ailvantft^e of a hi^h t«'tn|KTaturo in overcoming "heavineas" in the
milk, which advantage wtus realizeii at its best hy centrifuge and pan.
Thw. liowever. mu.st not be aocejited as conclu.'^ive, l»ut ratlier as Ruggestive. "Wliat is
being given here is not so nnich to sustain theories Jis to show the dilliculties in the way of
theorizing, to warn against pla<ing t(M) nnich dti)endence upon tlieory, and to lead up to the
suggestion of stmiething iK'tter than theory, or a way by whicii the dairyiium may partially
gui<h' himself in liLs search for the mnift projititbh' sj/stem for his oirn cimnnstiitin'n.
This suggestion is a proposed wiiy by which the farmer may do Profitable Experimental
Work for hiuiself, or make trials for himself to obtain t)ie l)est of idl evidence — actual restdts.
There is a little instrument calleil a Lactometer, the use of whi«'h is easily learned, and which
would enable any experimenter to make all tlie trials necessary to sjitisfy himself as to the
comparative merit (»f iiny Kyst«'m of milk-setting he may choose to test.
The lactomcK-r is an instrument which tells the sju'citic gravity, or weight, of liquiils. It
in ins«Tte<l in the li)|uid. allowed to sink slowly until it comes to a |HTfect rest, when the
Bpe<-itic gravity of the li(|uid is indicated by the figures on the stem of the lactometer, at the
point f»f the nur/are of (he litjuid.
The value of the lactometer for dairy purposes comes from the fact that the constituent
parts of milk poss4'ss different specific gravities, ntu\ the presence or absence of one or other
may in some cji-ses Ik- deU'cted by this instrument.
'The fat is the lightest of all the constituents of the milk. The removal of cream from milk
leaves the milk lu«ivier; and the wore o/ the crritm is reiiiovi'd tlic heavier the skim-Tfiilk. The
lact^juieter regist<;rs very accurately this variation in the weight due to removal of cream.
It is in these facts that we have conditions for making a comparison between different
nysitems of Setting milk, by leariiing which system removt^s the most cream.
The manner of conducting the test is as follows: The s.-imple of milk that is to be set is
first sufKciently stirred or shaken to be thnroiKjhli/ mi.red. A reef)rd is then made of its sjXH'ific
gravity. SefKirate the milk into ivs many lots as there are trials to \>e made, having a care that
each lot of milk l>e maintained of thi! sanie (piality, by constant stirring. When the milk has
been creametl, make a record of the specific gravity of tlie Nkiin-iitilk of each lot.
Every hit of milk was of equal value at the l>t>guming. due to its thorough mixing; so if
now one sjimide ha.s thrown U)) mcjre cream than another the fact will U* jiroved by the
lactomeu-r. by the milk ln'ing shown to be heavier Hiuii. tlie other. If the specific gravity of
the new milk Ix? subtracted from that of the different lots of skim-milk, the one showing the
largest remainder will be the one which has thrown up the most cream.
One j)recaution is necessary in the use of the lactometer. The specific gravity of liquids
varies at different temjK'ratures. A specific mwisure of milk — say one quart — will weigh more
at 4-'i degrees tluin at 75 degrees. This difference will be shown, of course, by the lactometer ;
and it introduces an element of error to Ih? guarded against. To provide again.st such possible
error, it Ijecomes necessary to reduce to the same temperature the samples of milk to be tested
with the lactometer.
yUfSt lactometers ;;'e graduated for use at n certain temperature — sometimes at eo*", and
sometimes at SW". For the iiurpose of such test as above exjjlained it does not matter what
temijeratuie be chosen, so long as all the different sjimples of the test \>g brought to tliat
temperatuBP. But shoidd a record Ik) made of the test for purposes of making comparison
later, with other like tests, it would l>e nece.ssary to adopt a standard temperature, wliich
preferably would Iw the one for which the lactometer now m use has been gratluated.
It is not m-cessary to bring the whole lot of milk to the standard temperature. An average
sample, of sufficient quantity to use the lactometer, is taken, is brought to the right
tenifM-rature. and its gravity noted.
(A Table has Ix'en constructed which brings the specific gravity of milk of any temjierature
to that of a standard tenqRuature. The use of this table makes it unnecessary to change the
t«,'mi>erature of the milk in order to determine its specific; gravity.)
The use of the lactometer here ])roposed is strongly urged upon the re.-ider. It will \yo
found more simple than the descrijition would make it seem to be. It has s'.'voral advantages
over the churning of the milk.
First, it is simpler and saves lalxir. To test the creaming of milk bv churning, not only
involves the labor of churning, but of weighing carefully the quantity Ixjth of the milk and
the butter. Second, it is more accurate. In churning there is the element of possible error
both in the weitrhings of the milk and butter, and in the process of churning. Two quantities
of cream of absolutely the same butter value will seldom, if ever, churn the same (luantity of
butter. Much more practice is required to enable one to do careful test-churning tlian to use
the lactometer, and even after full practice there will always remain, doubtless, a larger limit
of error in churning than that in tiie use of the lactonu'ter. The reader is cautioned, how-
ever, against the use of a cheap and umeliable instrument.
Manv questions will present themselves to the intelligent and progressive dairyman which
no theories or practical instruments will conqiletely answei'. He cannot l)e tol^l, for instance,
which will always Ix' the better system, the shallow or the deep-setting system. He will in
•ome cases find one better and in other cases the reverse. He may be toUl provisionally that
1* SCIENTIFIC DAIRY PRACTICE.
when he han a pood dairy (pure atmospliere) and no cold water the shallow pan will 1)6
exc^^Uflnt, and perlia|M the better Byst^^^m. And umiw the most favorahle conditionti for i^ither
aystem, neither moll always be betU'r than the other, llenoe the advantage of uiJikinj; trialn
for hinmelf, by the help of the lact<>inelor, an exphuned. Hence tlio need of making UttUt of
each Hyuteiu at different seasonB, which cjui lie done so quickly and effectively by simply taking
tlie specilic gravity of the akiin-milk, providwl the precaution hiu been talcen to thorouglily
•iiix the new milk, and set some of it by each system on trial.
Removing Cream, in other words Creaming, or Skimming. It was once thought neceaeary
to use a "Blummer" or a sort of seive-scoop, with wliich to lift the creain. It was then
laUieved that m<ich milk in the cream wait objectionable. This belief j^ew out of tlie old-time
|jnictica of keeping crwun before churning it until it v» aa dowiu-i(;ht sour. At thus time, the
old rulQ for cn'Aminj; was to "Skim when the cream was bo thick that it would not How
back behind the linger, as the ITnger passed through it." This rule was a natural outcome
of the system onco eniploywl, but it was an uastuentific rule. The con<lition of tiio cream was
due to the tem|»erature, moLsture, &c., rather tlian an indication that the cream hiul all risen.
Now that it i.s known not to lie nec<«sary to keep lx)th milk and cream till <iuite sour, there is
less ntMyl of loHviug the cr<'ani on the uiilk til' Jt forms a tough blanket tliat can 1ki lift< d.
When lifting tiie cn-am with an old-time skinnier there is a certain loss of the umlercream
whiih runs through the strive back inU) the pan. Now tliat there is no objection to some
of the milk Ix-ing Uikcn up along with the cream, it is U'tter to discard the old skimmer, and
to u.s«^ a scoop without holes. With this the cream may Ix) diaheil up with lo.-<s loss, taking
with it. of c/turse, a small portion of the milk.
Tin- (III rule U>irig dis<aiil«?<l, a new one is in order. an<i tlie writer suggt'sts the following:
Cream the Milk Before It Is Sour. If the milk l)e in good coiKlition, and it \tv kept in a jiure
jitiiios|ili.re. at tM) or lower, it may luolitalily be creamed in 21 hours. If the conditions are
not so favoial)!"', it m.iy ]hi iiece.-isai y to set il longer, but the ntxid for setting it longer than 'M
hours oiiglit to ix' avoided.
In Deep-Setting there are various nu^t IkhIk of creaming. In tlu- simjilest form of "creamer,"
the er.'am is dipjH'd up from the top. Tliis mrtliod ii;iM to recomiiKtnd it, its simidicity, its
cheapne.ss. while it s^H'ure-. the cream free from sedimeiit^ — a very important consideration.
( 'reaming in tliis way involves a little more lal>or. also some little care and skill to avoid the
loss froiw mixing the cream with the milk; but with a little pr;u:tice it am be done easily.
There is no objection to taking up some of the milk along with the cream, but one .should
have a caie to dish up oidy the milk which is immediately under the cream, and wliich is the
richest.
In deei>-setting, the creaming dippci-s should be deeix'r, and providetl with a longer and
vertical handle.
How Low to Cool. There are two facts to Ih' taken into account in connection with
the cooling of milk. First, the greater the bulk of milk the less projHjrtionate surface exposicd
to the air, or cooling influence, and, constxiuently, the more slowly will >he milk cool.
Second, the cooling i.s more rapid when the c«oling miHlium is a g(x>d, than when it is
a poor conductor of heat. Milk w ill cool more rapidly sunoumled by cohl water than when
8urrounde<l by c«ld air.
Third, the greater the difference between the temi)erature of the milk and that of tha
cooling medium, the more rapid the cooling. To illustrate this. Dip a thermometer say in
either warm or cold water and notice how rapidly the mercury will move while the range
between tlie two points is greatest, and how slowly it will move when the mercury is near the
point at which it will come to a perfect rest.
Wishing to cool the milk very rapidly, we may take advantage of these natural laws. In
deep-setting the bulk of Diilk is very considerable, comjjareil to what it is in shallow-st'tting.
We can re<luoe this bulk, as much ha wo vkill, by making the milk-cans of smaller diameter.
Then, water Ix'iiig a better conductor tlian air, we may use water, with or without ice.
Thirdly, to obtain aa long as jx)ssible a range of teinperature between the milk and the cooling
medium, we use water as cold as it is available. When using standing water, we find that the
heat of the milk varies the temiierature of the water and depreciates its cooling effect. To avoid
this dilliculty we have recourse, when possible, to runnuig water, which being constantly
renewed, is always at the low temjierature i-equired. If running water be not available we
perhaps have recourse to ice, which keei* down the temperature.
As to the ]uactical effect of a low temj)erature of the cooling medium, inducing rajiid
cooling, the following results of experiments made in 187t), by a French agriculturist, M.
Tisserand, are of intere.st. The different samples of milk were sot surrounded b.^' watei* of
different ilegrees of teini)erature.
To make one iwund of butter ;
Cooling medium at 30-', required 21 to 22 lbs milk
3!l* " 2^ito24
48° " 2^0 201 "
Cooling medium at 52'*, recpiireil 27 to 28 lbs milk
f)7° •• 28 to 32 "
72° " 34toa0 "
This is an unmistakable showing in favor of a low-temperature medium.
JI. Tisserand does nut tell us at what season of the year the exiRMiments were made. This
is to be regretted, in view of the teaching of the diagram already shown.
The question aiises, whether the effect is owing to the low temperature, /or its own sake, or
owjiig to the more rapid cooling caused b> the lower temjx'rature. We tlo know that deej>-
-•ettiuj; ia most favorable at a season when the condition of the milk requires that it be raipidty
CEEAMIXG BY MACHINERY. '•
rooli'd, n8 provod by the dofoctive rwults at mich seasonn of the centrifupo ami slnillow pan;
Uitli of which have t<» do with milk at a high temperature. Ajrain, (liH»|>-Mt'ttinK iH hws
csffiH'tive wlK-n the milk ia heavy. The«e fact* seem to indioAt* tliat tho ko«v1 nwiltK of low
<-<M)linf; arc not due to anything else ho much a*» to the rapid cooling. At iUl ovcntb, it fs <'h'*r
tiiat— at least in the wason of the year when milk at a high temperature is in a critical condition
— the more rapid the cooling the better.
Low-Cooling— Effect on Quality. There are few points in butter-inakiiis; that have
evoked more ditMjuiwion than tliat of mo<lcrat<' vs. low c<xiling, a» atfecling tlie (piulity of
I)roduct. There is no snaco available here for a full discussion, and the writ«'r will Ix* cont<»nt
to leave iwi<le the thw)rio« extant, and to tou(!h ujxin thone poiiitH upon which there can be no
doubt, or to know wliich will ha of service to the dairyman. Thero P'e many practical
authorities who claim tliat a low t(^mj)orature must niKvls Ix' injuri(/ua to the butter, pni>e<-ially
to ktM'ping-quality aii<l aroma, or llavor. On the other hand it i.s claime<l by advocat**** of low
C4»olin;; that the buttvr tl.urt made \\i\s eHpe<'ially g(K)d k't'ping-ipiality, and that the aroma may
1h> developed in tliat system iw readily iu» in" another. It is far enough to enter into the
di.scu.^.-^sion to say that butter of excellent k<>eping-()uality and tine flavor has Imch made by
l)oth the deejH.setting system and low-cooling and by tiio shallow system and a t«iii|«'niture
not Im'Iow 50'. It Ikus betjn claimed too, that, the practi<"e of low-C(K)ling \\ii^ \»h\\ csjiecially
Kticcesslul where butter hjiw Ihh'U made for e.\|M)rt, and that a higher temperatiu'e ba.s been
most siiccessful where butter has U'cn sold for imiiieiliate use, almost or quite fresh. Here,
again, the aric>niniit in eitluT case is faulty, because all the factors are not coiisiderwl,
and the facts given us afford no princi|)les uimiii wliich to bitse conclusions. The truth is, in
making butler by the dilferetit systems, (iifferent treatment of the milk and cream is
demanded ; whileihtelligence and skill will t<.'ll for good under either system.
r I "^HE Centrifugal System. This system of creaming milk may lKMlt>signate(l thi- Mechanical
.1_ Method, ll is of recent iiitrinliicti<m. I'entrifugal force is a force of n.itin-e, by wliicli
lK>di(!ri uiiult* to move in a curve tend continiKilly to fly off from the axis of their motion.
A IxmIv .set in ;noti<in tends to ninvi- in a straight line, and will so move unless forced by a
counter inlluence to dtiviate tlierel'roni.
If a vessel containing a li(|uid ImkIv be made to revolve, the liciuid will be forced by its
confines to revolye about a central point ; but it will tend cuntinually to break away from that
centre.
Another fact is th.it the greater the si)ecific gravity (or weight, compared with weight of
an e(iuul bulk of water) of a Ixxly subject to ceiitrit'u^ial force the more easily the body over-
comes resistance, and the toiidency to fly from off the axis of its iiiotio!i. If a liijuid Ixxly
which is caus<'d to n^volve in a ve.s'seJ be conijiosed of elements of dill'ereiit sjKM'iric gravities,
the heaviest of these will force themselves to the outer diameter of tiie licjuid body, or to the
walls of the vessel, leaving the light«^t elements at the central jxtint of the motion, and the
medium weights between the two extremes.
Another law is centrifugal motion is that the greater thu s|H'ed of revolution the stronger
the outward tendency, or force. Of course the farther from the centre the greater the six3ed.
Tluwe are natural laws that have been long known. The effect of the working of these
laws is called centrifugal force.
ThiB force Imd alreiidy lKK?n api)lie<l to other purpones. but it was only as late as 1S7C that it was
anpliinl to the creaming of milk. I'lie aiiplication of tliis force was made jx)ssible by Uie fact
ot a difference in the sixjcific giavity of the different constituent parts of milk.
The sugar and ca«eine which milk contains in solution, are heavier than the fats which
milk contains held in mechanical 8us])ension. If then milk be jilaeed in a vessid and the vegsel
be caused to revolve with sjieed, the heavier ix)rtinn of the milk, or the skim-milk will be
thrown towards the outer diameter of the vessel; and the fats, Ix-ing lighter, will lx> forced to
tttko a jxjsition netirer the central ixjint.
The impurities which the milk contains or all the solid matter that is not in solution in the
milk and which is heavier than the seruvi. or milk itself, will be thrown to the very out<'r edge
of the circumference and will im^xirt itself as an actual layer of dirt, against the walls of the
machine.
Having secured the separation of the cream from the milk, some device is required for
drawing off the cream and skim-milk, each into separate vessels, and a means of keeping up a
continuous supply of new milk. This luus lx»('n attained by a variety of machines which have
Ixien invented, and which machines are known as "Centrifuges,'" or "Cream-Separators."
It seems at first something wonderful that a machine can take in new milk ami turn out cream
in one stream, and in another stre;uii skim-milk, liut the only thing about it that is wonderful
is the ingenuity of man in utilizing natural laics to serve his purjxjses. The separation of the
cream itself, under the actual conditions, is no more wonderful than the fact that cieam
separates itself, bv rising, when tiie milk is standing still. The result in lx)th cases is due to
the fact of the difference in the specific gravity of the elenu'nts of wlijch milk is (;ompo.«;ed. In
the natiu-al method of cream separation, the cresmi rises out of the milk, as it were, leaving
the milk behind. In the artifkual process, the milk In-ing heavier than tlie cream, is throwu
by the centrifu^il force away from the cream, as it were, leaving the cream behind. In the
natural process the separation, owing to the slight dilferenc* in gravity of cream and milk, is
comparatively slow ; m the artificial method the separation is (juita rapid, owing the natural
tendi'iicy of movement being increased by the centrifujial force.
10
SCIEXTIFIC DAIRY PRACTICE.
Tlolow wo illiiNtrnto flip j)rinriple upon which all ccntrifiipnl mnrhinos aro const riirted.
Tlu' ilifriTenccH iK'twctri tin* variouH inHcliincH are lucroly «liirfn'iu« ji at «l»'Uiil. What ih here
ftivt'ji is c'oniiiKiri |ir<)|N'rty, ami not |Nit)iital>k>. Tht- w-vt-ral laacliinfH in the niarkft are
u(uil)|icNH pat)'nt<'<l, at Itant in s<iin« cotintrx'H ; hut the invfiilion conHiHtH in Honu* H|MH:i)il
fi-attin'H in tli<> ilctailH of ^•(>n^^rllt•lion, of inor«' or U-ms nwrit. Sucli HctailM liave to (lo with the
Bha|H< of the vt-Hscl. or l)owl, with tht- aphhcation of thi- |M)wcr, t!ie di'vict* Itir (IravinR <>'t the
croain anl Hkini-rnilk continuoiiHly, an<l Hiich like niatt«'rs. Witli palfnt*-*! arlic's wf have
hi're nothing to <h). Even if thf writer l>«lit'v»'<J one partiruhir machine to Ik- li«-tt<r than
another, it wonhl be inconsistent with the <lesij;n and |niri»osc of this niainial to slate his
lielicf. The pro|iriit<irs of ail dairy insfriuncnlw that arc controlicil t»y patents usually
mivertise fulh an<l cialM)ratcly, and the reader who is in want of '<iiy special article is licre
jwlviscd to write to the ditfen nt dcjders or niainifailurerH for fall partuular», and to visit, if
])OHsilile, a daily where each machine is in use.
The following dia;,'ramH will ilhiHtrate tho working of this princiide: —
.•
B
',*•
• *
• •
M
_^' ■ :__ ■-
"f
ri
Vct>bi;l at Uest
2. Set in Motion.
a. ComjileteSejjaration of Cream.
MILK SUBJECTED TO f'ENTRIKLHlAL FOWT,.
Tn the vessels of milk, \\ hicli are supjkwhI to l)e circular, the skini-niilk is.representwl hy
dashes and the fats by dots. In the lirst vessel, the ndlk is at rest and at a level, :uid the nulk
and fiit.s (daHlies and dots) are mixed. In the third vessel the nulk hiis In-en suhje<-t«Hl tf> a
liiKh speiHl of revolution, and the milk is no loii;:;er at a level, hut forms a i>rrj>i-iiiii('ular uxiU
art>und the sides of the vessel. One may l<H)k down into it and stn? the c(>ntre-lM)tt<im of tli«
ves.sel ! The vessel hiis Ix-en revolving for some little time, and the skim-milk ami fat liav«
Beparatwl. The skim-milk (M) forms tlie outer |M)rtion ami the fat (F) the inner cin-le. It is
as if the walls of the veswl had a tJiick coat of jilaster and tlie surface of this coat a thin coat
of ptitty.
In the second ilUistration one may see the course of the chanj<e in position of a liqtiid }^cx]y
Bubje<'tod to centrifugal force. The space under the dott^'d lines A to B represents the licpiid
at rest. The space under C and D rej»resents tlie ixtsition of the liquid IkxIv after having l>t>en
for a time subjecttxl to the force. The si>ace under the (hitti^d lines E and F represents th«
appearance of the licpiid after a still lotiger jK^riod of revolution.
Anything in the milk not in solution, such as foreign niatter, dirt, «S:c., or even in portion
of the caseine. Inking heavier than the linuid. will he forced ujKin the walls of the vessel. This
force ten<ls to j^irifv the milk. In tne third vessel will be Been the maimer in which
impurities i)ack as a (listinct layer (I) .against the walls of the vessel.
Special adTtuntaees of the Centrifuge. Tlie first advantage is the inrrfti.tcl yiihl nf butter.
A glance at uie diagram which app^-ars on a previous page will show that the centrifugal
niiuhine is far su|>erior to the other systems. It was onh- once l)eaten, during a wlwde
▼ear's exjRMiments; and that in August, by the ice-system. In other instances the centrifuge
has lK»en sup«'rior to other svstems at all times and sea-sons. There can U» no rea.sonable doubt
as to the elTtH'tiveness of the centrifuge in point of quantity of butter protluced, and to its
BUix'riority in this resjH>ct over all other systems yet known.
The stH'ond axlrantage is tlw xpeedincsx of the cyemirimj. Milk tnay lie brought direct from
tlie cows and turned into the machine : the creaming will Ivgin almost immediately, and go on
continuously, a single machine creaming the milk of a herd of )K'rha)>ii aO cows in one hour.
The third atlvaiitage is th<> <ju(tlittj of the skiin-tiiilk. Whether it l)e for feeding or ski-m-
cheese making, the skiju-milk from the separator is in excellent condition. Asi(|e from the
loss of its fat, tlu' skim-milk has undergone no change to hurt it ; indeed it i!i doubtless
somewhat improved for some uses by having l)een puri(ie«l bv aenition and removal of sediment
and dirt. It is, of course, somt'what jKxtrer from the loss of so larg*; a nrojyortion of its fat.
A fourtl] advantage is in its use in factories. It will allow of the trnnsjmrfation once
daihj of milk to the factory : and jiossibly the carrying back of the skim-milk, by the farmers,
on the return trip. Tlier«.arc other minor advantages.
Disadvantages of the Centrifuge. — The fftst disadvantage is the higher cost of the machines.
The original cost of manufacturing these machines. r<iyalty to patentees, and tho commission
on the sale of them, all combine to make them quite exiieiisixe. It plactfs them out of the
reach of many wi.i) might otherwise use theni. 'I'lie increased butter yield. liowe^-eB, will help
to jiay the cost ; aiahit may be expecti'il thai mlll^ovelneHt^ .iinl con>petitioii will *heaiien the
MKRITS OF CHKAM SEPARATORS. IT
macliincs not a littlo. The hijjh cost of the seiMiirators ia partially comiH>nsato<l for in a ^eat
bJtviriK otJKTwix',
TIh' sfcoiiil (lis'id vantage is the npce«8ity for jtouvr. The power reqiiirwl — for the smaller
oncK at U'ast — Ih not lar^e ; but, unlike the old HVHt^'ni, the centrifujje cannot be run witlmut
dome kind of motive jHjwer bo Bujmlietl it — bo it '*teaui, water, or horse jKjwer. This adds to
the coHt of plant, and to the cost ol runninp.
The third disadvantage i« the rink in usiucf centrifuges. The writer would foinr'^ tbe
re.'uuT against any u due alarm wlien he diK-s hii< wh(, o duty by callinR attention to the tm-.t
that accidents attended with fatalities have occurrt d in the use of the centrifuge. With almost
all machinery accidents are |X)Bsible ; but generally, if not always, avoidable. The greater the
risk in running machinery, the greater the nee< of intelligence, caution, and carefidness.
There ia i, » absolute ntHxl for accidents in running 'M-ntrifugal machines. In buying, one must
riHjuire of the manufacturers that the niiichine lie iH'rfect in con.struction, that a cajxible
mucliinist or mcdmuic be sent to put it up, that ho stnii long enomjh to put tho machine int<j
runninij order, and to give adcquote inntructions for its xaj'e runuinq. Any serious accident
that hapja'iis to a centrifuge comes of it Ix'ing n i\ at a siK'od hiijfter than its consfntvtion will
admit. There seems no rejiaon why the centrifuj;jd machine may not Ik3 tested, and then used
within its strength, just as well .is a l<R<nnotive and a bridge are tested.
The fourth disadvantage is the liiititation of its ailaptatiou. The centrifuge is almost or
quite valueless e.\cept under suitalile conditions. F(»r instance, a very small dairy could
neither afford the cost of the centrifugal outlit, nor alTord to run the machine. The smallest
machine nuule, up to a recent date, recjuired vi least thirty to forty cows to siipplv it
profitably. This uisadvautage may yet be removed. We may yet see a machine that will be
e.osily pronelle<l by some cheap and common jKJwer, say by dog jK>wer, that will profitably
sei>arate the cream from le.ss than one liundrtMl jxmnds of milk. I'rof. Ix)ng, indeed, states
tliat there is a machine in the market already that can Iw worked by hand {Ruver.
The question of (puUity — how the butter of the centrifugal system compares with th.at of
the natural system, is open to some di.scussion. On the one hand, it is claimed that the
centrifugnl process gives the best quaJitv of butter. Theoretically this claim seems a
reasonabk one. Tho purifying of the mlik, and the freshness of the cream, would seem
altogether in its favor.
Yet wo find so excellent an authority as Major Alvord giving preference to the " old, quiet
gravity method," because of the " lesser disturbance and change of the fat globules of the
milk." As to this last claim, the writer would require more than an opinion to convince him
that in the process of aggregation that obtains in any system of creaming, there is any
" change," in the globules, of the character of a breaking up of the globules, to be followed by
a re-assemblage of them. There would be more reason to fear this new speedy gravity method
if centrifuging milk were an active churning of the milk, at an extremely high temjierature —
say about 100 degrees.
The difficulty of deciding which of two creaming systems prwluces the best butter is due
to the lack of reliable data. In butter-making there are various factors besides tho creaming
process ; and it follows that the making of a good or a poor article by either system is not
necessary proof of the superiority of one system or the inferiority of the other. Good and bad
butter have been made by either system. The making of a good article by any system proves
the merit in respect of quality of such system. The making of a poor article, after such proof,
simply suggests the probability of something important in the general management of the
creaui and butter. Lach system demands different treatment of the cream ; and doubtless to
this fact is due an occasional failure in either case. The writer, while he is not prepared to
urge any marked superiority in the centrifuge in respect of quality of product, does not
hesitate to aflirm his perfect confidence in the system on the score of this important essentiaL
Points of Merit in Cream Separators : —
Firtst, Strong and simple in construction ; safe and easy in working.
Second. A good strong foundation, and a steady motion. The danger in the machine lies
in the chance of the breakage of the skimming vessel, or drum, which revolves with greater or
loss spee<l. This should revolve within a strong metal armor, or shell, which will servo as a
protection.
Third. The minimum need of power.
Fourth. Thorough skimming. It should be capable of separating the maximum quantity
of fat from the milk, the cream yet containing tlie minimum quantity of milk. This is
required because it would be a proof of merit in the machine, not because the skim-milk in the
cream is in itself necessarily objectionable. It should have merit in tho special quality of
thoroughly creaming the Jirs't and last milk of the skimming.
Fifth. Easy means of regulating the flow of milk and cream, obtaining thin cream or
thick cream at will.
Si.vth. Eiisy cleaning.
Seventh. Freedom from defects in its mechanical construction, running, motion, inflow
and outflow, oiling, heating, loss of speed, starting, etc., etc.
FAqhth. CJeneral conveniences of detail.
Nintli. Cheapness and durabilitj-.
How to rqn a Separator. The centrifugal force is due to the speed of the revolution and
the size of the drum. The larger the drum, the less speed required, and vice versa. A machine
is coostnicteil for a given speed. This speed, in practice, must needs sometimes viu-y. The
greater the speed, the more complete the creaming for a given ivjlow of millt. In reg^jlating
2
18 SVIKSTIFIC DAIliV VRACTICE.
Xh>- siMiiI, till' fnlliiw ill),' ^rtinnil rule miiv U Dlistivfd : When the ^f^cd itifretuex. the inflow
of milk- iiKiji III iiirrriisiil : irlirn Ihr siirnl i lie nil si s. thr i.tliiir nf tnilh should he diminished.
Of fitiirM'. it \\ ill Im' iiiM't'hsjiry to liuvf a run' not Id iiicrt'aw the Hi»<f<i Iwyjiul fuiff limits.
AiTiiin. till' iri'iiiiiiii^ nl' milk liy ri'iitiif'iijr"'. <'V('ii as hy Sfttirii;, tlf|>«'iiiiH ti|K)n temyHTaturr.
Tin- lli^cll«•|■ flit' ti'm|H'ratiirt', at '■ ast ii|i to iNi , tlit- moro oasy tlie Ht'paratioii. This muki-H it
a<lviNal>lf to iriam the milk when warm. If, however, it lie nometimeH n«fe«-,ary to cream
niilit when eohl. it will l«. alsi) '>e( es.sary, in onler to avoid l(*s, to skim imnc hIowIij, or in
other words, to diminish the inflow.
Care of the Machine. Like any ma4hinery, it should U- kept vll oiled; and like any
oth<r milk-ini|il)'m<'nf il shouM he always iiiiiiirdintilif and Ihoroiifjhli/ cleanwd after emh
time ((,'■ u.te..
.S|K-<ial i^iints in tlie manaRPtnent of particular rnaehines may l»e learned by a perusal of
the ( ii(nl;irs of the m.iMuf.act ufers.
C^ARE of Cream. Ripening Cream. From the time cream is separated from the milk it
^ iinderK'W'S constant chancre. The solids in the cream, otlur than the fats, are sulnect to
rapiil^ decoiii|>o-^if ion. Thi;* decomposition is not fa\oral>le to th<! keepiiij^ rpiaiity of
whatever it atfects. Mutter always contains a iiroporfion of solid matter tluit is not fat, an<l
the less this solid matter has advanced f<iwiirds decomposition, the lonp-r will the hutter kp«?p.
Now. this decom|iosif ion in iiiilk. nr erenm. is very rapid. In hiittir. ow inn to the smaller
quantity of this forii^;n solid matter, to it.s dryer condition, and to the .silt, the decomf)ositioa
is comparatively slow. Hence a very short time of chan^^e in the milk, or cream, rej)re.sents a
very lon^ time in the life of the Initflr.
The fjicfs no to show that the sooner cream is made into butter the I>etter will be tho
ke<'pinp i|Uiilily of th(>hiittcr; for the rapid dtiomposition going on in the cream is partially,
if not wholly, arrestini in the Imtter.
On the other hand, the chemiciil clianp's in the <"renm Jijipear tr>!iave the effect of .ilding in
the separation of the caseous matter from the fats of the milk', and so facilitating the churning.
It has iM'cn pretty well jiroven that cream which has Ueii suhjecfed to the changes indicated,
in other words h.xs Iweii ripeiir/l. will <'lmrn more easily and prixiuce more hutter. Accordin;^
to Prof. liong. exiMTiments m.ide on a largi- scale jirove that to m.'ike one j>oun<l of hutter it
required M''") |Miun(ls of milk when sweet miJk uas churned, and only „'J jKdinds of milk wliero
riiK-ned cream was churned.
These two main conditions seem to have op|)osite ofTects, the one favors immediate
churning for (juality's sake; the other rtHpiires age, for cpiantity's s^^ike.
It must 1h! remembered, however, that the large wi^ht of butter from sour cream is not
all due to more etrf^ctive churning, but may Ik? partially due to tho larger adulteration of tho
butter, with water, caseino and sugar, or acid.
Again, while these chemical changes axo going on, there is a development of flavor in tlir>
butter. This development is doubtless due to such chemical changes aa the decomposition of
the ciiseine, the formation of lactic aci<l, .and the oxydation of the fats. This development of
flavor, uj) to a certain jx)int, is agreeable to the taste. It is a more pfwitive flavor, iis compared
with the delicate flavor of the sweet^milk butter. Beyond tliis jioint, liowever, the develop-
ment continues till the flavor is sliarp, or even rancid.
It may be accepted, then, as a general rule, that the newer and fresher the milk, or cream,
when it is churne<i, the more delicate wmII be the flavor, or the less will the flavor be develoj)ed;
but tiie less will be the quantity of butter.
As to the keeping quality, tliere is some room for question. It has been claimed that the
keeping quality of sweet-cream butter is not so g(X>d as tho,t of sour-cream butter. So much
de])ends upon the other processes that it is ditficult to say just what effects are due, in
experiences cited, to this factor of chemical changes in the cream. One thing:, at least, is
bev'ond question, and it is this : that the eating, keeping, and every other quality is injured by
keeping cream till it is too old.
The foregoing theory of cream-ripening, therefore, is not favorable to the practice of
keeping cream very long, nor till it is very sour , nor, on the other hand, is it favorable to the
churning of milk or cream .absolutely fresh or sweet. It favors, rather, a mo<lerate ripening,
and churning not lai;er than the first appearance of acidity. The fresh side is the safe side : it
means more delicate flavor, better prices, increased consumption.
Ripeness is sometimes confounded with souring. It is quite possible that the chemical
changes produced oo caseine by souring have a tendency to weaken the adhesion of the caseine
to the fat globules. But the real advantage of ripening, and the meaning of ripening, is
exposure to the air, or to the oxygen of the air. Cream perfectly sweet that has been so exposed,
will churn and mak'j butter that h.as the merit jf sour-cream butter, without tlie defects of
Bouring — or decomposition.
Cream-ripening requires the following conditions : —
First. A certain age, and as much exposure to the air as possible. The ln'gher the
temperature during e.xposure, the more rapid the ripening jirocess. Thus the temjHjrature of
the cream may be raised to 70°, and it may be stirred fre(iuently while exposed to the air at
that temperature, with the effect of hastening the process. In such case the cream is cooled
just before churning. If it be an object to delay the churning, let the cream stand at a lower
than the usual temperature, until ready for churninjj.
Second. Cream should lie ripened uniformly. vVe have seen that well-rinened cream will
cham in a shorter time than unnpened cream, and produce more butter. It follows, from the
Cact that the rii^ned cream is ihe first to churn, that if cream be unevenly ripened, aonie ot
Clih.. \ .'./- /.7/7;.v/.vo. 19
tho rrraiii ^vi!l b«' fiirtlur a"lv:iiiii'<l tlmn tlic ri>t, nri<l will clmrn first. Itaviiiir pome of tlio
buttor in tilt' ImiIH riiiilk. Il«ru <•. a 1<>sh in i|iiantity rtsulttt fruiii tlic <riaiii imt U-iiin rvt-iily
rifH'iifti ; aiul it is a lu-s j.'rcati'r than woiiM \n' hii|i|mis('(I liy dairynifii who art' iiut
a'^'fustoincii to niakt' i-.v|K'riin<'nts, or to aiak)- cari'ful ohsfrvafioiis. 'I'hf I^•^^on ti> Im.
Itiirru'ti is to Mc that tin- crcani 1m' rvmlji ri/niiKf. Daifits art; very oft* ii loo small to
allow of (.•hurnin>; cat h milkiiiK hy its»lf. It is iit<<ssary, thtTfforo, in ti\i*\i ra>«'s, to mix
ililTerfnt uiilkin>;s, I'nilcr this |iia< tici-, thf cn-am. hciuK "f •liffcpnt ai:f, is likely to havo
(lilFeri'iit ili'^rrtH's of riiifnt'ss. Thf oldest rreain will Im- siMirier churnecl luaii will the newer
and fresher cream. 1 he lo>s due to this cause may !«• jirovideil against, in a mea.-ure at hast.
Let each fresh skitiiminK of cream Ix' mixe<l with ih • cream previously gathered, and let th«
•whole he inll mi.inl hy thorou>,di stirrin;;, at the time of mixinj;. ami hy frei|uent stirrin^;!^
l)etween niixin^rs. After the last lot ha.s Ix-en mixe<l and well stirred, let the whole remain for
not less than twelve hours at a temperature of nliout fid'. Hy this means the souring or
ripening of the older cream is checke<l hy tht< presence of the freslier cre;im. and the ri]>enin>;
of the latter is hastened. To a<complish this, all the cream for a siuKl"' churning; should Ihj
kept in a sin^de vessel, which should l)e HuHicieutly lar>;e for the puri>ose. This will ensure li
more even riiM-nin^r, and jirovide aj^ainst loss. The lower the tem|M'rature, the lunger the
time reipiired to ri|Kn cream. There it* a practice, very common, and sometimes in voj;uo
even amoii^x makers nf ^oihI Imtter, of creaminj? on the morning of chiirninv:, ami addii.n
the fresh crenn.. This serves to enrich the hiitter-milk. hut it is a loss and waste of hulter.
The question of Sweet vs. Sour Cream, so much discussed, may Ix- said to he settled in
ordinary practice hy this ne<'essily of thurninK <lill'erent hkinmiin;:s. Where dill'ereni
^kimmillgs are churne<l. and time is )<iven for Ihorou^di mixini, and even ri|«■llill^:. the cream
is likely, under ordinary conditions, to have advanced, when ready for the etiurn. to a
xxTceptihh' aciditv. When it has arrivt^i at this sta>;i', the need for (|uality demand-> that the
Lutter he churned, and there is no advantage to In.* urged to set asiile thi.s demand.
The Leneth of time Necessary to ripen cream de|)en<i8 ui>on two conditions: u|>on the
eXfioMire to tlie air, and iii«>n the temjieratiire. The more surface exjKised to the air, and the
more llioroiiKh and freijiient the stirring, the hetter and the more even the ripening. !''or the
sake of such exjwisure the cream-holder sIkjuKI he ventiJateil, hut this ventilatidfi will maki'
necessary freijiient stirring to prevent fiver riiM-ning cmd drying) of the surface. As to
temperature, the higher it is the more i'ai>id will l«e the jprocess of ripening.
In large dairies in l)eniiiark. churning is done once daily. The cream is churned after it
lias 'Tipined or soured '21 hours." It is the practice soiiietinii'S to hasten the ripening somewhat,
in finler to get the cream sufliciently advance<l for churning. This is iloiie in some cases hy
adding ahoiit two per cent, of sour butter-milk, keejiing the temperature low, sjiy 5.")'. A more
common, and far lietter practice, is to warm up the cream tf) ti")^, and keep it slightly ahove HO'.
The writi-r ha.s never practiced putting sour l)utter-milk into cream. Nevertheltnis tlm
jiractice is recommended oy some dairymen. The churning in some cases is somewhat
dithcult, and relief is sought by adding, say from twx) to live per cent, of buttermilk to the
cream just before churning. If any benefit arises therefrom, it is when ailde<l to unripened
or sweet iTeam, in which case the churning is made easier perhaps, and the development of
flavor is hastened.
Temperature for Keeping Cream. When chiirnings are somewhat fre<juont, a gootl
temperature for keeping cream would be from CO' to 50'. Where cliurnings are delaye<l and
cream is long kept, let the temi>erature fall to say from 50' to 45', When churning is to bo
hastened the temjierature may be from 60" to 70°.
Salt in Cream, It is a practice of some good dairymen to add a little salt to the creiim
This practice is to be commended, especially where cream is kept several days before churning.
Consistency of Cream for Churning'. The cream from the sliallow pans, which has stood
lung, and has ilritnl and thickeneil, would be improve<i by the addition of fresh liquid — skim-milk
or water. There are two reasons why cream should be somewhat thin. The main one is that it
allows the more thorough drainage.or washing, of the butter, a" described later on. This may
Vie provided for by adding milk or water at the close of churning. It is well, too, that cream U'
somewhat thin during the process of churning; the grain of the butter will thereby be better
jirotectetl in churning. Especially .should tough, leathery cream, t;iken from shallow pans, be
thinned enougli to dissolve the lumps in churning. This necessity for cream to be somewhat
thin is an advantage . for the milk nearest the cream, when skimnied, is more or less rich, and
by taking it up with the cream a saving is made. It is not so necessary to thin the cream
raised by deei>setting at a low temperature.
The addition of water to cream has been objected to by some dairvmen. and is favored by
others. There can hardly be any harm in the jiractice, if the water be pure; and it ia likely
that the water will help to dissolve any excess of caseine.
To keep cream till it is very souris a practice not to be recommended, as tlie reader has
already learned. If it be done, howe i-r, it will be well to allow the sour milk in the cream to
settle in the cream-holder, to draw it otf at the bottom, and to replace it with fresli. skimmed
milk, or water.
How to Warm and Cool Cream. Always warm and co<j1 cream gradually. The tem-
peritture of the cream may be changed a degree or two, by using very cold or very warm
w ater in rinsing the churn. When necessary, or advisable to thin the cream, the temiHjrature
may be lowered or raised by using a liquid (milk or water) that is cold or warm, as the case
requires. ,\void using a liquid that is hot, unless it be put in slowly while stirring the cream.
•0 S(IK\T'II' l>MHY I'R.UTIf'E.
\Rnm. tli«' rn'ani itw-lf mny Im' cijoIimI or wnrnii'<l to tlif iii'<'«'Hwiry ilfpn***. Tht« may li«
rtoric ciUicr \>y wttinjj tlm cn'ttiii-hoMtT in nnotlicr vcmwI mirroiiiultHl liy coM or warm wnti-r,
or Jiy iinnii-rhinn a vi'hwI containing cold or warm water in the cream till tin- iIchiphI
t«'in|NTatiin' )iiui Ix-^-n ohtaitieil; constantly Htirrinj; the cream in either cuse.
A Cream-Holder. Tin in one of the U>Ht materialH for a creatii-iioliler. It in lijrht. cheap.
ffiKily cleiiiitsj, an<l it ia aiiupte<| for chatiKiiifj the tem|MTatnre of the cream, hy l»einn a k'khI
conductor of hwit. It Rhoiild U' well made, of pxMl, utronj; tin, with u ventilited cover, and
preferahly with a faucet at the InUtom, and nhoiild Im- providtnl witli side handlen, placed well
down towiirdn the middle. A stroni; |i;iildle i.s necessary, for stirrinj; the cream. It would \>f
well if this paddle were of some Hueh material tin j;laH.>* or tinned iron. Hard wixmI will do, Imt
it will Im- lesH easily washed. A hole in the cover of the holder will U- cnuMiiH iit for th«
h.indle of IhiMream-iMiddIo to pa.sH throuj;h. A ( leani-holiler should In- sulliciintlv huxf to
hold a fitll rituriiiiiij.
/ IHURNING. Of all the |iriKtss«'s in hutter-makiii;;. this one of (•llurllin^; is in some res|wct»*
\_^ of the ;;reate.st practical im|K)rtance. Indeed, it may Ik' truly sjiid, in a sense that would
not apply to any other iirrK'eH.s, th.it churnirm m hutter-makin^;. TIuh is no true that tlio
MTiter docs not licuitatc to unk the reader to give his lirst and bc«t attention to this section of
the iiresent work.
Fhi-re are more reaHons for thiB oinpliasiH than sjmce will allow Ik'Ihk >:ivpn. Tliero in
room, however, for one of the re;i«ons. Jt in chiimed that the K^eat hulk of liutter made in
private d.iiiies is poor. If this claim U* tru •, or nearly true, is there any siiiKle pro<'es.s in the
whole art of l)Utler-niakin« which, if corrected, would so change the had state of things that
one mi^ht !«• enaMed truthfully to wiy thiit the great htdk of the butter nuide in the privnte
dairies of the country were of excellent ipiality (' There is one such i)r<M'ess, and only t)ne! It
is not milkm^;, it is not cream-rising, it is not creaming, it is not salting, it is not packin;?.
However important all these are to the attaimnent of the desirable degree of iM'rfection, it
cannot be .said of any one of these processes that it will do what is here claimed may be dv.T>e
by one other pr(x,ess: and that pnaess is (in;u.M.NO !
This statement needs one single (lualillcat ion. Churning, a.s hero understwxl, is madt. to
include the after processes calle<l wiiHliiim and aalting. This is a reasonable qualification, since
the whole work may be done by a single implement — the churn — and done at one and th«
Bume tim<j — practically aa a single process. The process of churning, as it ought to be
unilerstooil. and as it will yet come to be uiulerstwxl, involves both the washing and salting.
It is at lea-st true that one may go into any of the dairies of the country, take the cream as
hefinJa it, churn it as it should Ije churned, and produce a sample of butter that would l^e
pronounced (irst-cla-ss. It would \hi re(juire(l, of course, that the one implement which he is to
use b<' a gcKnl one, and that the ordinary rwjuisites for the process, thermometer, salt, water,
etc., bo suitable. Beyond this, it is reciuiretl only that the cream be not already spoiled,
although not requircnf that it be free from defect. In a word, one may go into the averane
dairy where tlio ordinary make of butter Ls poor, take things as they are— tYie creani probably
defective, and other thmgs not as they should be— and, by the sole difference of a better
j^rocess than the one usually employed in that dairy, prwluce an article that if not gilt-etlge<l
will be of good quality — of a quality that if it were to characterize the butter of the country,
would change the repiitation of this butter of the country right about from bad to good !
It may be further said that the new process will be simple and easy enough to enable the
average dairy operator to a<Iopt and follow it. These are strong statements; but they are
made advisedly — made with an assurance that their truth may readily be demonstrated by
experiments which may be easily made if practical demon.stration were necessary. If these
be well-grounded statements, they are suliiciently iiniwrtant to justify the emphasis here
given to them.
But wliile it is one thing to go in person into a dairy and accomplish certain results, it is
quite another thing to send a book with a view to the same end. The question arises, is it
l>ossible for one to set forth in a book the better process so clearly that tne book itself may
go into hundreds or thousands of the dairies of the country and lead to such a change in tliia
key-note process in butter-making, called churning, as will change the character of the butter
from bad to good.
Though not with the assurance just exprr -d in regard to what may be done by a visit in
person, the writer will try hopefully to make i explanation of a simple, scientific process of
churning so plain that it willl)e possible for it to be studied, understood, and put into practice,
\ty thousands of the many intelligent dairy-folk whose present process is open to radical
improvement.
While it will l)e necessary, of course, to explain the whole process of churning, the attention
of the reader is directed particularly to some of the more important parts of that process,
especially the drainage, or washing, of the butter in the granular form.
ri'lempering Cream. Temperature for Churning. It is a common practice of dairy writers
_L to name a certain temperature for cream for churning. The temperature most frequently
given is (52 degrees. As a matter of fact, there can be no regulation temperature for all
cream. Doubtless for every lot of cream there is a certain temperature which is best for it ;
but that best temperature would not be the best for other lots of cream.
To guide the qi^erator in this matter of temperature for churning, it may be stated in
general terms that the higher the temperature the more quickly will the butter come, but the
jKwrer will be the quality of the butter ; and the lower the temperature the longer will it take
(•iirnsisn-TKMi'KHists cuk.xm. tl
To lirini: tin- Siitttr. Imt (li<- lHttt>r will Im- itM (|iialilv. TliiM will lioM ^'inm! at l> iiHt \\il)iiii tlio
tiiiTiitif riiiii/f of rliiiriiiiiu' t»'in|HT.'itiin' which iiuiv Im- siii"! t<> Im- iMlwttri •'».■»•• iitwl •(■"i'^'. Tln<
riilf wliirh tin' writtT luix iiil<>|)|<-<| i^ to rlmrii ttt <ih Imr ii li tiifiiniliin' nn irill hrini/ thv hiittrr,
niiil inlliln ii nnsitiiiihlr tiiiir. Fur tin- Kuki* of <|iialit\ of Imttcr, aii<l |N'rlia|if< <|iir-itity, it iri
|irff*-rri'i| to lintjlhin rather than HJiortiii th*' titiii* of churiiitiK'
1'hi» is an rasy aiwl a wilV way of (icttTiiiiriint; th*' <|iii-Ktion of triniMTatiiriv Hit* timo
ri-<|miti| liir < hiirnitiK i"* uti'h'r |m rff<t control, ami tlic rule is sim|ilf. To hapten th*>chiirnint;>
uariii the 1 icam ; to rctaril the rhiiriiiii;;, c(mi1 the cream.
Theonh way in which one in likely to err. is in chnrniii); in tiHi slmrt a time. ^Vhere on«
c;in hr'tiLT t)ie liiitter in an short a time hh he will, hy merely raisin;^ the temjM'r.'iture of th<*
cream, hi' i> not likely to make the clinmin;; tiHi Ion;;. In tfie e\|H'rience of tin writer, thn
only e\ il ciiniii'ctcil w ith sjuw chiirniiiu has Im'cii the unnecessary lahor iinoheil. ( )n the other
haiel. >|iii''k chiiininK. excejtt it In' due to th)' favorahli' ih.iraclcr an<l conilitioii of the cream*
ha.- the etfcct of materially injiirinu tlu' i|ii,'ilily of the liiiller.
it is .|e.,iialilc that the hiitler when it "comes" he firm, not only for the sake of it-. •|iialit_r
ami c| 11,1 lit It y. hut foi the need of carrviiij; out the w hole proce.xs of wash in;.; anil salting. Thm
riM|iiiicmi-iit c;iii he met only hy chiirnin;; at ii low temjHratiire. Although a low ti in|M'r;iturH
means sjuwer chiirniir.;. it has so much to recommend it that a trial is strongly nr;;ed ii|Min the
reader a Iowit lem|M>ratiire than w hat may have Im'cii hi- practice — ovi-n so luw as "iH to r».V,
under lavoraM'' conditions,
It may !«• here noted tli.it if il has heeii necessary for any reason to churn ,'it a sninew hat
IukIi lem|M-i'atui°e :ind one whicji iliM's not li'ave the ImltiT linn, as sometimes ha|i|H'ns w hen
cream is |N'culi:ii'ly dithi'iilt to churn.it will Im' very aihaiitaireoiis to coo/ //ic co/i/c/)/,^ o/' //m!
rliiini. tiiirnrilx till' riiil 11/ till' I'hiiriiiiiii AS y<tK>\\ as there is e\ ideiice of t he "hreakiiij.'" of the
hiittei This plan has merit second only to that of doiiiK; the whole churning -it a low
teiii|H'ratiire. Imt it re<|uires jmlKnieiit,
It sometimes will Iw fiiiiiid necessary to vary the temperature, ow in;j to causes which it i»
Well for the o|H-rator to know. The cream of some cows and .some hreeds is easier to chum
than is the cream of other cows and hreeds. The e;iilier after cah iiiir and the more succulent
the I'immI. iliee.isier will he I he chiii'iiin;.'. It is well known that the milk i.f cows fed on dry
fiHMl in winter, and having U-en milked for months, will Ix- more dillicult to churn, rci|uirint{
a hi^jher temperature of the cream, or a longer time to churn, one or hot h. The U'tier the
condition of the cifain. in respect of the ri|M-ninK: the less the quantity of crcim in a
churning;: ancl. to a certain noint. the lar^^er the churn, the more i|uicKly w ill hiitter come.
Where the chiirnin;^ isdilficnit, it may Im- helped, at least in some cases, hy heating the
new milk Ix'l'ore M'ttiiij; it. Apiin. account must Ih' taken of the fact that the a;:itation of
chiirnin;; itself raises the temperaliire more or less. Mow niiich the temperature of the cream
may cliaiij,'e. will de|)eiid somewhat ui(on the snrroundintr atmosphere. In the warm days 0/
Humnier. unless chiiriiin;; is done in a cool room the ri.se is considerahle. In winter, if the
churning; Ic done in a very cold room the teni]K'ratiire may actually fall, (iwim; to such
chaiiKeahli nditions as tlio.se enumerated, it heconies iiecess.ary to vary the lemperatiire at
ditferent times.
And yet thofiuestion is not so complicated a.i it may appear. While it is well tn know
thi's*' influences, one dooa not need always to take them into account and nicely to halaiico
them. Il is eiioii;;h to reincnilK'r the simple rule already ;;iven, to churn nt tis low n (i)inin-nlure
(ts irill hrinij all the hitttvr and in a rciisotidble time.
in winter, to uvoiil a weari.soiuft length of tiiiu' in cliurninfr. it will he found necessary to
churn at a higher temperature than that of summer, especially where the cows have Iweii
friviuK milk for months and the feed is somewhat of a dry ciiaraiter. In summer all the
conditions are favoruhle to churninp: at a verv low temperature. If, however, a re^^iilatiori
teiiijH'ralure he imjieratively demanded, let it he from "i.V to TiN' in .'<umincr, and oS to IJJ' in
".viiiter.
The temperature far chiirnin;; sweet cream will need to !»<> somewhat lower than that for
sour cream, in order to avoid loss of hutter, and the time reiiuired to hiinj; the butter w ill lie
loiifrer.
The Rule for Time in clmrninR must he like that for temperature— a i^reneral rule.
The conditions which ilemand a hi^rh'T teniiieratnre are the same as those which dem.md
a lon;.;er time. In summer, when all the conditicns are favorahle. the time of churning
may he iixed at from Ul) to 4.') niiniit"s. In winter when the conditions are usually very
unlavorahle. the timo may he e.xteiided to from ;{"> minutes to one hour. There are some
^vays of shorfcninj,; tln' timo reiiuirod that aro not to he reconimendod. The ohjection already
has heen mado to shortening; the time hy raising the teni])erature umluly. or to a dej.'ree that
will injure the (piality of the butter. Another objection must Ik' nr;;ed against seeking the
same end by the u.se ui cluiriis made on the ])rinciple of a tliresliiiiL; machine.
In considering; the question of time in chiiriiiii;;, there is one other important fai-tor to be
taken into aci oimt. Hy the temperature one may very easily shorten or leii;;then the timo of
churning,': by t'lo same means he may also re;;ulate both the ijiKintiti/ and ijunlity of the
butter. No e.\;, licit directions as to temperature may be ;;iven to apply to all circumstances,
and the operas r must rely mainly uiion his observation to attain best results. .\ few p'lioral
facts, however, may be stated to nuide him. As a rule, the lower the tenipcr;itiire and the
longer the time of churning tin? better will Ik' the separation of the butter. The higher the
temperature and the shorter the time, the more imperfect will be the .separation of the liutter;
and the mure n-ill the liutter t>e iidulterated with fiireijn mutter. In noting the ijuiintity
n sciFsriFir nMUY I'liArrirK.
f )iiirni'<l. tlnTff'ir»«, it is noc-ssiiry to ll^•^M•rvl' iiimiiti/ ; tlio cjtr'f>f% of fcrciiiii iimttor mny niiik««
it HiiiMi'tjtiicH a|i|)<'iir thiit tli<> IukId'hI t)'in)NTiitiin' Iic.m pntiiiit'i-il tlii- iiio^t ImttiT, wl'.i-ii the f.K'l i-«
t<> 111" <<.iitr.»ry. In rcrnimriti^ rri'ii>iisi(f iliir)T<-iit cliiirititt'r, as f<ir iii^tmu*' Hwi'i t i nam with
hfiiir rifaiii. i'<n'h fmnn Hhinil'l Iw rlmrinil <if it:< In nt ti'mfii nilurr, nr. ni;i' tni;il(t Miy lit if* '>«•/'
Iriiiinnitiirf. I'll I'lnirii swi-i-t cn-am nt a liiyli tmijM'iitiiif will rrmilt in hli<>rtfniiij,j t'le tiiin-
• >r < hnihiiiK, liiit it will result in a ln.x of liiitt<-r,
1>repariri|; the Churn. Tin' Clmrn Jiixf I m fori- v.-*>' tilwayn hIio-.iM Ix- m II unililnl. In \\iMii'r.
irw Inn it !• i|.siri'<l to rai^i' tin- ii'ni|iiratmi' if tlii' ir.-ani, tliin winl'lin;: w ill hi!|> toiio l*.
In -trnMH I, i.r \\ Inn it is ilcHiri'l to lowrr lln- li'iii) iraturi', it will l,o wt-ll ufti-r wal hii;;
tin- rlirrn. to ^ixr it a t lioi'oii;.'li riu^irl;r ati'l coolin;; willi ro'il walt-r.
Till' oliji It of m aliliii'^ atnl rinsiiij: tin- <liiirn is imt to rli-an it , for it is sn|i|M.sr.l to li.ivi'
Ik'I'Ii rliaiiiil at tin- ))ri'viouH rlnirninK. •'"") to Iwivc Ihih Id pt cli'an t*ini'<'. Tln' olijci't is to no
tlioroni,'lily Katiiiati- tin- j»ori's of tin' >v(hmI tl.at tiny cannot al»rtorli the Ii'Uwt cri-nin or
liiittcr-inilk. to alisurli uliiili i>* \i> sjmil thr rlmni.
Filling the Churn. Ho not om rlill llnThurn. T\i>'ririiin rniuiriti/ot u JimvaMi-lxMiy clmrn
is a litllf li'ss than half what tin- rhnrn u III liolil ; that of a htatioitary-lHMly rliisrn will »tan<l a
litiliinor)' than half \N hat it will hojij. Tnis ih trtK> after tlif (.-ntini lum Kwollm, lor wliii.-ii
allo\vain'i> inii-t Ih> niail<>.
Milayi'ij ihiirninK is very fniimiillv ihif tr> nn overlilliil ( linrn. This is cHi^'cially tnn- of
ll;i' iM'st ila.ss iif rhuins, or nntvahh'lMMly rhnrns. iti whirli tln-ri' are no ila>-hi'rs.
It is JN'tti-r that the rhurn Im> lllliil h-ss than its iriain capacity than tliat it Itc ovprfUlol.
I.itlh' harm c;:n conn' liy havin^j tiMt hitli' in tin- churn : so then- nccil Iw no weariness of slo'v
churning iliie to an ovcrtilleil cjiurn 'l"ln' rcnnsly is ea-y— a liir;;ri churn, or uu>vv freijuent
cJiurii'ii^.
Winn the clMirnintrs are nmall, no o'? to fill tlio ciiurn only oije-tliinl, or less, tho
cliinn will v.oik all the U'tter.
Colorinf; The l»est way to color Imtter is to select jjoixl cows, and to K\v^' tliPin tlip fiKxl
that \\i\\ nuike a tine, natural buttvi'-color. If urtillcial coloring be used, let it be uiuk-r the
following; coinlilions : —
J-'irsf. thai it Im- a <onunercial necos.sity, or p.ilil to tlio valuo of tho butter, ami make it .sfU
more reaililv. The m.irket certainly i^ivefl j)refer«?nce to giKjd color, whethor it l)e natural or
artilicial. \Vhere a dirist conne<tii n is maintainod botwtHsn tho consunuT and the producer,
it may sonn-tinn'H Im' to the advanta>;e of the prmlucer always to supply butter of a natural color.
Vcco/d/. that the coloring' Ik- t)u;t» less and harmlesi. Tin; natural ilavor of butter ought to
bt' its Im'sI flavor. < )nly a |MK)r butter Ilavor should bo hidden.
Use oidy the U-st brands of butler-color in tho market, which seem now to be all that one
could ask.
Coloring '•< 'x'st apjdied to the rrram, and just hrforc rhurniiifj.
For i|uantity. follow the di.-iMtions that are jriven with the article itself, i'lway.s keepincj on
the sjife sidi'. tisin;; too little r.ither than t<M) niucli. An uinler-color wiil pass ; an over color is
rcpuj^nant io the eye. ( )ur custonn'r is a str.'iiiKe creature; thoUKh he wi«he;< us to color our
butter, he wants his eyi to be deceived by the tnost ix'rfe<l imitation of nature porsible.
The Agitation of Cream in Churning. After <'reain luus Im en jdlowed to rifK-n. thnhold of
the c;,s,'o;n or alhuminous matter (that seems to attach itself to the butter fats) iM'Conie^
weakened. If. now, the cream he siilijccted to :i<:citatioii at a certain leip.ix'rat'jre. the foreign
matter seems to Ik- ruMi'Ml off by the concuf^sion to which the fat /jlobules are subje<>te.i.
Mciisuralily ftced from this toreiy^n substance, j't a tinn' when the teaiiM-ralure is favorable to
thi.s co.ilescence, the fats unite more readily ami more clos.'ly ihan they could unite in the milk
or cream. ( "ontinuinj; the a;;itiitiou, the union of th? fats jjjoes on from invisible p.articles to
larpe ]>artich s. to lumps ami larger masses, v.hicb masses are removed from tho scrum, or
fluid, of the milk or cream, .•;n<l are called Butter.
There i:< more aiuilo;;-v than is .sometime.-i supposeil between churning; and cro.im-risin;;.
Churniiif;, !is a prin-ess, apiii'a.rs to Ix- merely a contimiatniii of I'ream-risinj; One is cream-
HCiiaratioii ami the other is butter-sviiaralion. ('ream is butter still mixed with milk, butter
is cream v.ith the milk more com|>letely separated.
E.xplicit directions for manipuhitm^' the chiu'n that will apjily to all churns are n<^t
possible. :unl are Inrdly m-cessavy. < )in' whocani.ol in practice learn the b'.- 1 motion for one's
own chm-n, will hardly profit by writ'eii instructions.
Ventilation of Churn, ('re.-im. v.hen at?itated, bej^jns to expand, and evolves a pas whi'h'
if conliin'd in an air-titrhl vessel, e.xert.s a pressure ujh)!! tin; vessid. The extent of this
expansion and pressure depends upon the sta^re .>f advancetnent of the cream in souring. Tin-
more sour the crei'iii. the more '^lii. This expansion is marked at the very moni'-nt the cream
is first a;;itateil. and if relieved by |irovii'.i!i;; vent for the >;as to the air. will not be very
noticeable at the latter sta;;e of a>;it;!tio.i. If one will churn sour cream in a l>ottle. closeil
tiKht by a .screw-cap. the cream will he s«>eti to jiass out In-tween the iMittlo jxnd the cai).
Where a churn has no jirovision for free access tif air to the cream, it is necessiiry to stop the
churl. i:i>r a few times, at the beKiniMti;,'. i>nd open the churn to the air in some convenient way,
which is jteiierally the removid cf a stopple or pluj.5
Handling Granular Butter. We have arrived at wl-.af i.^ at the present day perhaps t!n
most important point in scienlific builer-nu'.kiny;. We are alK)ut to descril^e a practice
tliat has more to nei.unn'inl it than sjiace v.ill allow ma'dng mention of. It is a
liractice which is now followed out. to a i^reateror liss extent, by the successful butter-makers
niiA.Mi.Mi iirnf.i:. •»
<if till' liny, iif tliM".!' wliu iiif iilwiiy-* i«'it'ly iitnl w illitm tu Ifiirii. ait'l a pnu'tliu- to wlilfli miu'li
<if tlii'ir hUrii'>.H in iliH'. It i* a |>iii<'tj<'i- MJiiiK Ihih i.nly tu U' iKJoiitol l>y tlmu-^ni'ln of
uii!<iii'<-i'*.-.|ii| liiitli'r-iii.iki'ii lo-ijay |i> |)lii<'i- lliiin will iili'n;; t>>\\.ii>l< iIm- fr<>iil rank.
TliiTf Mini* Im Ik' rill |Miiiit in tin iiiiiiun;<'in'Mil nt tin- <l:iii> ii|n.ii w Iih It tliiri' ix iu>t liu>r»»
or li'N> CI I nil HI itf ii|iiiiiiiii aiiiiiMK^t ilair> u rili r-<. u illi uiii- •■\<'<'|>ti>>ii: ari'l tliat I'Mi'iiti'in ii« tliin
{irikitiri- uliHJi Ml' iniulil I all i liiiriiiiit; K'annl.ii' knitlir. a'> ii|i|h><.i'i| in \\\\M \w iiUKlit < ;ili
(iVLr-cliiiriiiim ami Kalliiiin^ inln liiin|i-<.
In "Si iiriiilli' Itiitii iMiikiriu. " llir wiitir. Iiy rlalMirat«- ixiilaitatinti aii<i liUral i|U<>tatiMii4
fif »n<T<".-.|'ni |irai liii'-., vi.wv !.|Mi'iiil ••inpha-iH to tlii-i ini|iri>\i'i| ■ 1 1 urn in;; •> -tfiii. IfatliiT iliaii
liitNin^ ' lian).'''<l lii^ i'|iiniiin nii llii-* Mcri'. lif is ninri' tliaii i'\<r ini|iri-sH«'il ImiIIi uitli tim
«.-orrfiini'>K III lln' iMi^iiinn i:iki ii. .-mil willi iJn' iiii|Hirlanri' nl tln' |iri«<'"«.
Kx|HiiiM" •'. iml I, li aiN liini in k'" lartliir Ihan li«li>r<', in tin- Niini* tliri"*'!!!"!!. I' t ii#
tlii'li, <'iiin|iari' IIm' I wo iii)-tli<Hli*— tli«> <)|i| aiitl tin* lii>w.
Ill The Old Practice, till- <lmrniim; in rnnliniiiHl, afti-r tin- laiftfr 1i»m "ciinH'." iiiilil tlio
ttiitlir Ills K iiIk II il iiiln mil' iir iiiiiii Luk't' liini|>s sn tliat it i-> easily liM«i| nnt of tli> l)iill»i'-
milk. Tlii'M- liiiM|is III ri-^siirily roiilaiii a ron^iili-ralili' |iri>|Hirtion ul' liiitliT-iiiilk. '('Iii«
liiiltir-niilk is tilli il vvitli iiimoiis ur otjirr Miliil mallir. ami it iIh' rriaiii. as ih Iini otli'ii tin*
faM*'. Iia.s lici'n in an aiham'i'<l slali- of hniirinu, (mwscsm'iI of laiiit or <M|iir, or oilirrwisi-
ilff»i'livf. till- iiiillii milk I oiilaiiis all tin- olijfctionaMi' <liiirart.ri^lii s. 'riMsc linnns will
rtsjiiiif III III' w nrki'il. or nri'ssiil. in onliT lo ii'imom' tin' liullfr-nnlk. Tlii-* prisKin^ w ill l'a\«>
in llii' liiillir a ctnisiili nil'lf ifininlilii nf Unit hiitti r-niilf,'. ami. ilmilitli'ss, an I'Mrss |ii'o|Niriiiiii
of till' iil>|ii'liiiiialili' I liaiai It ristii > of iln' Imltir-niilk. Manifistly. all lliat laii U' riiiioM'il l>y
fin'Hsiii'i', i'. a |>oriiiin of tin' water of tlir liiilti'r-inilk ami \\ lial that waliT roiitains in fast
holiilioii. 'I'lif \i'ry proi I'-^s of kiwailin^' nuisl liavf tin' tiri<l of ini'or|MiratinK in tin- liiiltfr.
|»'riiiani'nll\ , a lonsiiliralili- |ii'o|Mirli<>ii nf soliil nialt'r, |M'i'lia|iH in an aii\aiii'<sl stale of
i|i'i'oiii|Misiiiiiii. anil |HTlia|is lainli-d with inipurilii's. 'I'lu- kiieailinu of tlie ImtliT lias hail th*'
t'iri'i'l of sijiii r/iiiLT oiii a pari of iIh- liijiiiil, soliilifvinK tin- Imlttr. ami inror|Miratink' ^^ itl> it tin*
hiraininKs, as it ui-re, of the Imtter-inilk wliieli it lieM. It i.s iiii|Missilile hy this system to fret?
the liiitter froiii what will seriuiisly ilepreeiate the ta^te, ami hasten its eliaiiK*' or i^iHiiliii);.
Till' piitik'ent taste nf lint ter-ni ilk in the Imlter may Im- p|ea.s;int to the palate arciislonieil
to it, liiit the ilelirate llaMir of the liiittei itself is more pleasant to the ln\er of hiitter, as a real
luxury. In any ease, that taste is not Iouk pleasant to any palate, hut hastens on to ramiility.
As to keepiii;;-i)iialily, it (le^ienilH, more than any otln-r one tliiii>r, U|miii the intire n iiiornl
from tl e liiilli r of the Imiier-milk, ami what the hutter-milk eontains. Itutter is mainly ii fat.
Kal. piiritii'il of e\erythinK foreik'ii, has the ijiiality of lonif-keepin^;. Salt having m^ ••liemieal
atllnity for sinli fat. <lo)'s not help it to keep. ( )n the other haml. the • oliil mailer eonlalm"!
in liuiler-milk has no keeping i|iiality. This soliil matter is largely <'aHeine ami .'iHiiimen.
mtrok'enoiis sulislames. w hiih are slmrt-liveil. ,Salt i|i»'s have soiiif ,)reserv,'itiv»' etfeet iiiion
this caseniis matter. Winn sail is useil in Imtlei- for its pii-M-rvative etfi-'t, it is U'rause ot if-<
action u|Hin w haiever of this nitro^'noiis mailer there may U'lnit, nml not u|Min tin- fals.
Hutler lit itx III si will contain some of the solid matter of liutter-milk, or wh.it we iiuiy call
fonii/ii uiiitti r. The )ii'opi III lull nf this foreik'n matter will Im- more than ahiimlaiit for jiny
iieeil nf it lis a ilii'eci jniliieiice ii|Hiri I he flavor of the I Hitler, ami will rei(iiire for its prcHTvatioii
ijiiile as much sail .'is is necessary for the eatin;; (|Ualily of the liulter.
If liiilier lie tint at its lii'st. that is, if il cniitain fnieik'ii mailer, « liiili niiy;ht to I w oxclmleil
in the maiiiifactiii'e. it siiileis liy the liiied itfect nf that foreign mailer ii|ion the llavor. ami
from the m'ci'»aiy aiMition nf iiime s.ili than its ealiiij; ijiiality ili'mamls. It siitVers a;rain ill
its keeping i|ii,ility ; fnr while liuilir, cm-ii w illioiit >alt. is sluw in clian'_'e. the fniei;;!! matter
isso(|uick In >pni|. tliai >,ill even in ;:ieal excess may imi wholly cure it, hut will only letanl
the cli;in;;e.
Kroiii the foi'e;;iiiiij,' il will li,' seen that if maile to mntain an umliie propnitinn nf fnrei^n
matter, luiiiir w ill rii|iiiie. in nnler In piesirve il, so much sail that iln- line llavor of tin*
lillller will lie ili'slrnyeil, ami e\|.|| thi'ii its lillie nf keeping will U- limiteil, iH-cailse nf tin*
Jtrcselice lit this excess nf fnli'i;;!! Iliatler. which calleil fnr I he salt, ail'l which salt will
im|ieiti'c||y pii'siTM', The eal iii!;-<|U,'iliiy iif such lillller will Im- iiiKir. ami its life will he
blmriir than thai nf the nther ami purer hutter that has In-i-ii less sailed, nr, |>erliaps, nnt
Milted al all.
Thus it will Ik' seen thai tlienll practice nf k'atherinK the hutter in the churn is a very
defective practice, hecaiise nf the fact that it adiilli'iates the hutter with what injures it in
t'Vfry lespei'l.
That |ii'actii'e is defective in still aiinlher i'es|M>ct. .tlost hutter must U* salti'd. However
little salt Is used il is ii'i|uiied that the salt U- thorouifhiy imoriKirated w ith the hutter, or th.it
it he niixeil evenly lliln||;;li it. aild that the jiiaill of the hutter )»• lint itl)llleil hy the |irn<e.snf
sailing. Nnw. w In-n liiiiter ha.s lieeii jiatlieied into larKe lumps, iM-fnie it has heeii -alted. it
must needs lie pressed illlnlhin layers, the salt spri'ad tliemn. thesi. layers pressed ln;;el|ier.
rolled into lumps, pressed a;;aiii. and the nperatinii cnntiniied till the salt permeates the W hnle
mass, as evenly as this snrt nf iiiani|iulatio:. can make it dn sn. This priM'ess is difei live.
Ill-cause (if the dniihle leasiin that it floes iii.jury to the K'ain of the hutter. and niniiie^ iin little
skill nil the jiarl lA' the npeialnr to .succeeil only partially in distrihiit in;C the salt t^eniv
•thinu^dmut iJie mass 'if the Iniltcr.
In The New System the defects just p.xplained arc avoided. There is a sta;,'e in the 'hurnin?
jiiiK-ess, at which the olijectinnahle luiltir-iiiilh. and the nhjii-tiiiiKibl,- nnitlir irlu'rh Irittlir-
tuilk vuiitiiiiiK, may Im* ignite ftilly rcinoveLl. and at which the milt luiii) be lery eivuly
•4 SCIESTIFIC DAIRY PRACTICE.
incorporated with the buttor, without injury to the grain of the butter. Tliat stage ib wnen
the butter is yot in a j^nnuhir or pebhle form.
\Vh«'n butter firHt "oomcH" it is in small specks, throughout the whole l)ody of the cream.
The eontinu«Kl aj^itation of churning cauws these siKMiks to unite to form larger nartich*. theso
again to join ; this process refM-ating itself until the butter is in large lumps. Now, while th«
new-Iy-diurned butter is still in a granular form, that is, like b<hh1h of grain m size, the churning
is discontinued. The butter has not yet encIoK«Hl witliin itself a large j)r()iK)rtion of butter-
milk, and it is yet in a granular or jK^bble form, just adaptinl for the iiiixmg in of the salt.
Stopping the Churn. If every reader of this work were sMpplied with the same srirt of
churn, it would Ih? comparatively easy to desc rilK- the prm-ess now referred to ; but lus things
are, it is necessary to explain both the pnK-ess and the prmciples involvinl.
This |)roce.ss is baHed u^^m the fact that butter is lighter than butter-niilk, or water, and,
consequiiitly, if left to itsell will rise into the up|)er [Kjrtion of the butter-milk, as cream ri.ses
to the surface of milk, but with greater rapidity. It is due to this fact that we are able to
sejMirate the butter from the butter-milk. It allciwof either skimming off th(! butter, or of
drawing away the buttermilk from the butter. The latter is the usual and U-tter j>lan.
To make tin* explanation more cle.ar, it will In; well to <iescrilK! the process with f)ne class
of churns, and the rca<lcr by the lu'lp of the principles laid down, may adajit the exj)ljinatioii
to the churn which he happens to [M'HseKS.
There is one chwrn which has peculiar merits in this and in any connection. It is in the
market alinoHt everywhere, and tin; plain form of it In-ing common |)roperty, the reader may
make one for himself if he finds it to liis advantage to do so. These are all-sulHcient rejusons for
describing this [)r(M'eHH in connection with such churn. Reference is made to the rcvolviiKj
churn, which may Ik; either a revolving Ik>x, or a barrel, revolving end over end.
There are Boveral ways of observing the state of the cream in the dilferent stages of
churning.
One guide is the sound of the liquid, when cliuming. At the l)eginniiig, the chumin;;
liquid liiw a thick, creamy, nmflled sound. "Wiien the butter "breaks," this sound changes to
a Uiin, watery, swishing sound. This change ia very decided, and apparent to the practiced ear.
Where the d.u n has a glass in sfjme jiart of it, the change will l>e noticed by tin-
anjHMiranc(! of the cream thenK)n. The creamy, or frothy, character will disappear, and the
glass will Im somewhat clear, or be covered with a watery liquid. The sjwcks of butt<'r will
appear on the glass, constantly growing larger and larger. After a little, tlie granulew IxM-ome
80 large that they do not remain on the ghuss. The sound of the churning cream, or the
an|)t«iran('e of the butter through the gl.'iHs, do not always indicate to the ojK'rator that the
churning is done, but either test will afford a warning that it is nearly, if not quite, done.
There is another and an excellent guide. One may stop, from time to time, aft<'r the
sound ha.s indicat*^! that the butter has come, and examine iho end of the wooden i>lug, or
stopple, of the churn. The end of Ibis stopple which, until tlu; butter "broke," waa covere<l
with cream and probably frothy, will now b- covered with small pin-])oint 8|)ecks of butter.
These will grow larger (ah they (lo upon the K'ass), and after they have become of a certain
size, they no longer gather upon the jilug, \sliich will \h' (|uite clear.
Churning should pr<K;eed vctv slowly from tlu; time that the sound indicates th.it butter
hoM " conic," and more cautiously from tiie time that the gliuss or the stopple are clear.
There are now two ways to know when th(! churning should Ihj stoj)pe<l. One niay
examine the nppcdrdiice of the butter, by removing the cover, 'i'lie indic'ation of finish is the
apijearance of the buttc^r on the surface of the milk, in a jK-bbled ma.ss. Or, one may iiartially
removtf the stojinle, and allow the milk to How out iiilo a utroiner. If the milk is tliick and
still full of spicks of butter, it is evidence that the churning has not sulHciently ailvanced.
If, on the other han<l, the milk is thin and watery, comjiaratively free from butter grains, and
drains freely through a cloth strainer, or a wire strainer (soniewiiat coarser than a milk
strainer), the churning may stoj), and tin.' butter can be easily maMage<l. This is one of the very
lx«t tests of tile time to stop churning.
When the churning is nearly done, one must proceed very slowly. Sometimes it will take
longer than at other times to bring the butter to the right stage of advancement. The reader
readily can understand that when the chm-ningcon<litioiis arc favorable, iind the time recjuireil
for churning is short. Kre.iter caution will Ir' necessary than when the butter is slow of c:oming.
Easy-churned cream (like the grass cream of summer), a Ui<ih temperature, or a comjiaratively
small quantity of l)ullrr-millc, — all tend to hasten the massing together of the butter, and make
caution very n('ccs.sary. t>pj)osile conditions, such as those usual to winter, allow greater time.
Exi>erience soon makes one familiar with the adion of the butter, and enables one to know
when to stop churning without going to the trouble to remove the cover.
Granular butter can be managed, by one who is ex|»erienced, even when it is very i]u<\
say between the size of pin-heads and grains of wheat. The beginner, however, is recom-
mended to allow the churning to advance a few ilegrees, till the butter is between the size of
wheat gi'ains and jjcjis. Gradually, as exiH-rience is actiuired, the churning may be stojipeti
earlier, when the butter granules are finer. The smaller the.se granules, the more effectually i*
the butter freed from the butter-milk ; but on the other hand, the smaller the grains, the viorn
diffioult is its vuitiagement, and the mure risk of losing butter, by the loss of unchurned
butter, or by the escape of the liner granules in the butter-milk. A little exi)erience will help
one to And that happy medium where quality is secured without appreciable loss in quantity.
Separation of Buttermilk from Butter. Tlie writer iuis met with butter-makers wlio had'
read of granular butter-making, hud tried to follow out the ju-ocess, and hail failed. The chiif
WAS 11 ISO GRASVLAR li UTTER. ..'•'>
dinTiriiltv lay in tlie t*^n<lf'ncy of t'.ie Imtter to ma«w topfcflior. TIhto nro a ffw fur* i. tli«^
kiiowlcdp- of which will enable anyone to avoid any difliLulty, and to nianaKf Kraniilai outttr
quite fjusily.
Tho main fa<t is tlie influence of Temperature. TIuto iH n ik'jn"*'e of toni]H'raturp with
every <huriiinK of butter at which, or alxive wliich, the liutt'T will iniWH t<iK<'tlnT wlnii
n^^ilatcd, or cliurnetl. Th? higher the teniiK'rature above that iM)int, the nu re raimlly will tin-
biiittT iiiiuss toj,'ether. Cream has to be cfmrntxl at or above that tcin|»'ratiirf, else tlie InittiT
would not K"ther. There is, too, a degree «>f tein|>erature at which, or Ulow whi<li, biill>r
will T)ol niiusH top'ther, no matter how much it beaK'itate<l or churned (provided it be contained
in an abundance of liijuid — milk or water). Tho lower the temperature Iwlow that point, flu
lees <Iis|K>nition it h;w to pjither (or the lef,s li(|uid i.s recpiired to Hurrouiid it to pre\eiit it
Katheriiij,'). This tem[)erature which will allow of .iK't<^t'"" <>f *•'»' butter without causinK lh.>
butter to gather is a low tem|)eratare — lower than that at which the churnin;^ in done.
In Uh' Hrst nta^e of churnin^^ it wn.s an object to mas-s toKether the miinite j^Iobules of fat.
that they ini^^ht form into lar^;er j^anules, or. in other wordrt, become vi.-tibU? butter. The
te.mp<'rature w,i.h chosen accordingly. Wlien the granules have attained a certain si/.e it is an
obj^M't to chirk the maasing together of the partii les. At the siiiuf* time it is necessary to
Hul)ject the butt«'r to further agitation. AVhat shali \te doneV Simply loirer the ti'injicrdfiur
iH'/ore fiirfhtn- imitating the butter. Through the Kt<>|>j)l!'-hole of the churn, draw olf wh.it
butter-milk will re.-vlily drain out of the butter, straimng this butter-milk through a seive to
nave any fin<^ particles that may be entangle<l in it. Have a care that the churn at Ihi.s stage
l»e not iigitate<l at all. ^V'hen tlie butter-milk is draiufnl olT it re<juire8 but little agitation ti>
oouiM' the butter to maiw into one large lumj). The higher the lemi>erature at which the butter
hai)|>enH to l>e, the UKire care Ls re<pnre<l to avoid agitation. Now jMjur into the churn an
ab\indarice of (j)ure) cold water. Allow the butter to stand in this water until it hiis \nfi\
cooU>d to the necessary degrw. If the water be cold — say 50'' or lower — tho butter will netnl to
stand only a few minutes. If the water be only a few degrees colder than the butter, say ^t'l"
or above, more time is re<iuire*i, also more care.
Wlien the water is onlv two or three degrees colder tlian the butter, it may be neces-sary to
draw otr the first water, after it lias stoo<l a few minutee in the churn, and to renew it, with
fresh water bt>fore i)roceeding with the operation, or before agitating tho butter. Where the
didiculty is ex|)erienced of having water that is not very cold, say only 59° down to Ti't",
one n<;eds to l)e all the more liln-ral as to the quantity used. Tho main piint is to get the
t4an|M!rature low «nough to permit of the Imtter heivfj agitated vnthout causing it to " nather,"
or to tiiiiss together. How low ought tliat to be? Tho lower the hotter, anywhere from ■>")"
down to '1.')^.
The writer h.is succeeded in carrying out tho whole process successfully, even to the
salting, to be descrilx-d further on, and in wjirm August weather, wlien the water used wjus w)
high :is 5!)' — the only water available! To accomplish tho objex^t under such unfavorable
conditions recpiired more care, m<jre time, and a more lil)eral u.se of water. It proves, however,
that the thing may bv done imder the oniitions which obtain almost anywhere; for it i.s in
few |)l.»ces, and for oidy short i eriods, that water may not be obtained at a lower temjH'rature
than .VJ'.
Having got the butter sufTiciently chilknl, whether it be in the first or second water, fasten
1111 the cover of the churn, and churn the butter in the UHitcr. ('hum it well, but gently.
Tliis water may now Ik> drained off, an the butter-milk was drained off, and again ren<!wed.
lliis operation should Im- rejuat-jd until the water when drained olT is almost or quite free from
juiy a])i)ear nice of butter-milk.
One should liiiv(^ a vessel I'f coll o^nc, previously made, ready (with the salt al! dissolved)
to use al this point in the linal washing of the butter. Allow the butter to ntnnd in the brine
for a short timi', sav ten or lif'een minutes, giving the churn a few turns at intervals during
the time. Drain olY as before.
Klin butter-milk, water and rrmc always into a strainer, or upon a 8train(!r-cloth, in onler
to savt' the few ])articles of butt-r v.hich are likely to escai)e.
It goes without saying th.tt tlie water viuKt b? jmre. The water, and mpvciiiUii the brine,
should be run tlirou;^di .i line strainer, when it is put in the churn. One often will be sur{)rised
at the sediment that will be found in both the v.ater and the brine.
Tli(> reader mav vary the abovt- process l>y substituting brine for irater in Uh' first irashini/
(or coolitigM>i" the butter. It involves ver^ little extra pains, and the result will doubtless U>
even more .satisfactory The theory of tins preference is that the salt of the brine, in the flr.->t
wa.shing, coagulates the albumen, and the water which iv used in lh(! subseciuent i)roc<'sses
<li.s.solves the co;igiilum. If this reasoning be correct, the elfi ct uiiirt be a very perfect
removal from tl;e butter of the objet;! ionable albumen.
Where brine is used to coagulate the ci-seine, not to be followed l.y water, it is probal.lu
that the best elfect is securtMl by the use of jrt'(»A- brine ; for where the bi iiie is of full strength,
though its coagulable effect would \>c all tlie greater, ii., solvent effect must be less. In the last
washings, the brine being reouintl for its salting effect, the stronger it is the better.
ProlKibly the most s:m])le ami effective prm'ess is tiie use of the strongest brine, at the
l)eginiiing and at the end, with water-wjwihing iM-tween-as .suggested in the preceding
paragraph.
The object of using brine in tlie last wa.sliing is to i)etnieate the butter as much as jxissible
with sidt in liipiid form, which is more uniform salting than that with drv sjilt.
A tunnel that will fit in the stopple-hole of the cniini \> ill coiiveiii(>ntly save the trouble of
20 SCIEXTIFIC DAIRY I'li ACTIO F.
ri'TiiovinK the cover <»f tlie chum at eif-ry washing, for the purpose of imttiiis tlio watt^r in the
t liurn.
Till' miller will liavt- noticed that -iff^s was put ujnm the Quantity of Water, or ntlier
l.'i|iii<l, ii-cil in wjishiti},' the butter. Tiis uiatter of fjuantity of li(|Miil i- a jHiint <•( imiiortaiio'
fii\t to that of teiii[ieratiire. Butter that will churn in a certain i|uantit.v of lii|uiil. at a lertain
i< inpeiature. for hours, without nia.ssing. will ma.sM quickly if the ([Uaiitity of linwiil l>e
ilimiiii>lieii one-half, even thou<rh the temfjerature remain tlie sain(\
'I'his fact nuist he renieriilit-red, if one would avoid an occasiniial nuexpecteil faihn-e. For
in'^tance, one liavin;^ ilrawn otT a portion of tlie butter-uiilk, fiir;;ets that in tiiis lesjiect of
ouaiitity the cf>nihtiiins are change*!, continues the agitation : ami opens the churn tu tiiid the
liiitir the size of hinl.s' eggs or larger, ini>tead of in the granular form. Again, one tituls at hi-<
liaml a jiartial su))|)ly of water or brine, it may \>e the water vessel only half full, instead of
the iieideil (|uantity. and thinking it may do for "once, agitates the butler in a partial supply of
water, with the result, again, of over-gathering.
All tliis can he avoided by keeping in mind the fact that the gathering depends ujwn the
<j"ri)>titi/ of liquid, a.s well a.s upon the temi>erature, and tliat there is no risk of using t<x:
iiiui'li liijuid.
There are two minor j)oints to I* note*!. The 7a/-<7<'r the bi%ttc)' granules, the nK)re speedily
do tliey rise to the surface. When butter lias first come the rising of the granules in the
liiitter-milk is so slow that no practical advantage can be taken of their lightness. The
le-istame of tlie other solid matter in the thick butter-milk jnevents the rise of the butter-
granules, tintil tlie latter have U-couie large enough to overcome the resistance. Conseiiueiitly,
if one unilertales to drain off the butter-milk at /oo early a stage, the butter-milk will be filled
with the tine piirticles of b'.i.ter and will not run througji the strainer. The remedy is to churn
till' buffer (I liffle loiir/er.
Thus the fact tliat the butter-milk will .strain off freely, that is without being clogged
with fine butter parti(;les mixed all through it. is an indication that the granular stage
has been reached and the next process of c<xjling and washing mav be jiroceeded with.
The other minor r>oint is that the more fluid the butter-milk, the more easily and the
s. inner will the granular butter rise to the surface. This fact affords a means of overcoming
tiie difficulty of the butter not straining readilv. other than that just mentioned. When tiie
butter-miik is very thick, and when it is no object to save the butter-milk free from water, the
wiiy is open to dilute the butter-milk, with cold water or brine, when the difficulty experienced
will disappear*.
Sometimes the butter particles do not readily separate from the butter-milk, and there is a
dithcultyin draining off the butter-milk without advancing the "gathering" more than u
desiretl. In that case, cold water or cold brine, added to the contents of the churn, will help
to thin the liquid and cause tiie Vjutter to rise to the surface. It will be necessary, of course to
])reviously draw off' what buttf r-mrlk is re<juired, for u.se as butter-milk. One may sometimes
prefer, too. to use coid skiui-milk to thin the contents of the churn.
Let no one be discourage<l at the length of these explanations. A little experience will
enable any hntter-iiiaker to ea.sily handle granular butter and keep it under perfect control.
The advainages in the process are worth many times more than the trouble of obtaining the
experience.
Butter for Inim ,diate Use. There may l>e sea.-ons of the year when the churnings are very
small and the bmier intended for immf-<Hate us*- in the family, when the advantages of granukir
churning are not so manifest. Th'-re can l»e hardly any other exception to the great
iiiipiovenient in every respect which it is ujxjn the old system.
Salting. In the f)ld jiractice. salting and "working" were distinct processes. In the
newer system, now lieing described, salting includes working, or, it might be said, almost d<>^
away with wh;it has been called w.)rking butter, while the newer process of cliurning migh.t
be said practically to iinlinlr the irhoh: .' Tiie butter is now in the churn, in granular lorm, at,
a low temperature, and moist witli brine. TliLs Ls in the very lx?st condition for saltiug in the
most perfect manner. All the conditions of light-salting are here afforded. The sail may be
eveiiiy mixed tliroiigiiout the butter, it may l>e allowed to partially dissolve and so avoid the
injury to the grain of the butter sometimes due to rough edges of salt crystals : and. belt-r
still, the " working " of the butter — t)e it the old-time kneading or the modern i)iessing — is made;
wl'.olly unnecessary. In a word, the olijectof salting, which is tlie even mixing of the salt without
injury to the grain of the butter, may be .se<.-ure'J by this as it cannot be secured by any other
process.
Pulverize the salt, with .i rolling pin. or in any convenient way. Take alwut one-third of
the salt to 1m' used, and si>rinkle it evenly over the top of the butter, which is now drained and
tipread uniformly ovei the iKittom of the chum. ^
Use a small hand-seive, of veiy tine mesh, with which to sprinkle the salt on the butter.
It w-ill both help to sjirinkU? it on evenly, and .s«.'rve to keep out from the butter more or less
<iirt that will ije found mixed with mr>st any brand of salt. If nothing worse, salt freiinently
contains fine threads, broken olf from th.e bjig. whicli may lie mistaken for hairs. If one has
not a suitable seive. it is easy to obtain the wire and make one. Or. one may have about tiie
house a used-uji cojiimon seive that can lie cut down to a small and con\eiiient size.
The to}) having been sprir.kled. tip the mouth of the churn towarvls yi>u as far as you can
without disturbing the butter, and then by a quick motion, or jerk, tip it enough tuither to
throw the butter over on the side of the chum.
What was tiie top face of the butter, and Wits siirinkled, is now beneath, and the butter
SALTIXG aUAM'LAR BUrTER. 27
jiFf^^nts a frfsh faro at its tup. Spriiiklo on tliis {yc*\\ fiic^t> of tho Imttor nhoiit lialf the
p'liiiiinin^ sjilt. By aiKJthor (li'xtrou> mijveim'nt throw llic InilliT over on tlit; otlu'r siih' of tlie
'liiirii.
Th«» pvpnnesfi of thclayiTof lmttt■r^\:ll now l;e hroki'ti up. hut thore will ho omiU'zh of
fr»-h ~iirfa<-<' to n-ccivo the ruuiaiuder of the salt. The sail is now pretty uvmly ilistrihutccl
lhr..ii;;hout tin- butttT.
Tin' churn now may ho rockod from y'ulo to si.lc, ^mtly. to mix up tho salt. Thf fye can
*a»il\ wati-h th'' opfration, and tip tlu' chMrii in a \\ay to niako the niixiii;; ino>t thoroii>;h.
I>o iKit hasten the ojieration. hut jiivc tiuie hoih for thi' niixin,';, and for the salt todissolve.
Tln' loldt-r the hutter the hetter fan all this ii- done. Ii the hulttT he on the warm >idi'. and
di~|M>~i-<| to mass in hnniys, it must lif ticat'd tiic uiure j:;('iU!y. and ni(M'e time irivcn to it.
Havjni: trot the salt well mixi'd. it will hv wi-U to allow the hntt»'r to stand not h'ss tli.'in 1">
t'l ;!<• minutes, to allow the' salt to dissolve. It will do no iiarm to pive a lonj.'«'r ilelay, if the
t'-rnix-rature f(f the churninj^-room wjU allovr. After this short «di'lay. \mi on the covit of
fhurn. revolve slowly, anil the hutti'f will jrath'-r iiito lunips. and the surjilus hrine will Ixj
w..rkf-<l out. Let the hutter stand in I'.iis eondilion ftjr a little while longer, .say alxtut an hour,
in a fixA rrxun.
T\v clmrninq ix now rhwe Tint\ {\\r \>\\{U'r U r<(i(hi to pack ! But d.ies it need no further
w'Tkinij:? Not if the work has hcen done carefully, as ilirected. If the hutter can he im])rovt'd
hy a further pressing it will show fwr itself, and it will he well, of course, to give it what is
r>-'juir<-<l.
If the hutter has any fan'.r. that fault will Im- likely to 1«' an excess of moisture, whiih inay
)■•• i.ino\.-d. ])er)iaj>s wlnjlly, hy the mere working it Inu^t get in hcing made into halU. or in
\«-'iU'^ packt-*!, provided in the latter case a sponge or cloth he used to drink uj) the moisturi'.
Til*' pr<M'e->s just descrihed has heen well tested. The mistress of the dairy, at a neigiihoring
farm, lias Iteen making hutter hy this jirocess for some weeks, and with results that are
extremely gratifying to her. There was camj)ing in a grove near this farm, during the month
of .Jidy. a gentleman connected with the (iovernment < ieo ogictd Survey. This gentleman had
fouinl a difficulty in some of the <listricts where he had been working, in ohtaining hutter of
tine flavor, ami butter that would kei'p well in the camp, and li(> usually brought a supply from
the nearest city. A day or two before breaking up c.ami) he oljtained a sample from this farm-
liouse near by, and he wa.s so much i)leased with it that he ordered two packages of the fall
make to I>e sent to him at Ottawa, making no stijudation as to price.
The niistrettfi of this dairy is herself an excellent butter-mak<'r, but this process is one
newly-adopted. She is quite enthusiastic alniut her success by the new method, and could
not be j»revaile<l upon to go back to the old pra<"li<e. This dairy woman has a very poor
cellar, and water that, coming a long distance in pumivlogs. is sometimes so warm as oi)'. if
not warmer. The gratifying results noted have been attained in spite of such double
disadvantage.
Where the quantity churned is large it will he necessary to help tlie even mixing of the
ealt by stirring it in with a stick, which should be small and round. It may hai)pen tliat the
quantity is too large to l)e manageable in the churn, or the churn be not well adapted to the
prricess. In like cases, take the butter out antl place it on a hutter -1 onrd or table. Sift on the
salt e-enly a.s possible, and stir it in with a stick, or a rake. If tin,' table is large enough
the butter may l)e well mixed hy even a hay-rake — oi- a rake constructed lik»> a hay-rake tor
the purpf)se. Again, one may lay a thin cloth on the table, or in a la-ge bowl, or pan, and
toml'ine the lifting of the eloth and the stirring of the butter for mixing in 'he salt.
Another jilan : Remove some of the hutter and ])lace it in a thin layer in a hutter-bowl (dt
on a table, or a worker), and sift upon it tlu' nect^ssary quantity of salt. On this first layer
spread another layer, and again sprinkle on the salt. Continue so doing until ail th',' butler
lias \»'i'n remove*! and salted.
Time is given, of course, in any of these oiterations for the salt to dissolve. While standing,
the butter should be covered with a cloth wet w ith brine.
When the salt has been as well mixed and dissolved as need be. the butter ni;iy be
gently iiressed together in a solid form, and it may be packed directly into the tub.
Removing: Butter from the Churn. Where necessary to remove the butter in the grannl.ir
form from the chnrn, it may be a<'coiniilished in seveial ways, always provided the butter is
fliille<l enough— down to .V/ or below. The; butter may be "lifted out (from the butter-milk,
water, or brine) with a seive-dipper ; or the butter may be dipped out with an ordinary hidle.
and iKHired into a seive to drain : or, after the brine has iieen drained otf. the butter niav Ihj
Iilte<l out with a flat wooden paddle. Whatever way is most convenient may be I'mployed.
j>rovide<l the butter is removed with<iut injury to the grain, and without leaving butter
janime<I or sticking to the sides of the churn, or re(iuiring injurious hand-contact with the
butter.
Where butter has to be removed from the churn, however, or has to 1h.» stirred with a stick or
f«|x:>on. a somewhat lower temperature is reoAiired than that necessary when mixing by rocking
tJie churn. To handle the butter in such ways reipiires a tenqierat'ure at lea.st as low as .m'.
It should h)e the aim. however, of every liutter-maker to jjrovide means for obtaining a tem-
l»er?.ture so low as this, or lower. Ice is the most satisfactory means, where the water of the
tpring is t(K> warjn. If one has a cold cellar, the water miu:l:"t be cooled therein, although this
means extra lalxjr. The ditl'erent suggestions given alnive are necessary to meet the wants oi
different dairies, that each one may find a hint suited to the peculiar co'iulitions of the place.
A Cream Basis for Salting; Grariidar Butter. One slight uitliculty (iccurs in this system,
28 SCIENTIFIC DAIRY rHACTICh.
in the wry of exact salting. In sallinp; [tlio Inittor in the clnnn. one canimt weigh the
buttor to determine with exactness the iit'ccKKary ()u;mtity of salt. Tliis dithculty can l»«
overcome in a nioaHure by estimating the quantity of salt, on the basis of the quantity of
cream put into the churn. If one will note once or twice the quantity of salt used, in proportion
to the cream, a basis will be arrived at which will make it ea«y to salt very uniformly.
Cautio.v. — One must remember to use less salt when the butter has l)een washed with
brine than when it haa been washed only with fresh water. Where brine is usc<l the butter is
alrejuly more or less seasoned, according to the strength of the brine. Wliere fresh water liaa
t>een used it dissolves some of the salt, and wlien pressed out will carry off some of the salt.
I^rine-Saltingf. The use of brine is itself enough, without further salting, to season buttor
J <'n<iut;li for some markets. Doubtless the time will come when brine-washed butter will
Ix- sali-sea.son(Hl enough for the demanci of any table. For salting with brine alone, the
brine may 1m> as strong as it can be madt?, and even then it will be well to throw a handful of
salt in with the brine. This salt will keep up the strength of the brine when it mixes with the
fresh wiiter already in the butter. The butter should be allowed to stand long enough for the
salt to wholly draw out the fresh water, as it were, and rei)lace it with brine. The conditions
vary so mu(;h that no rule for length of time can be given. Uniformity of seasoning is secured
by this niethod, as it cannot be done by the use of dry salt.
Hrine-sjilting should always ho practiced, and where it is not considered sufficient salting
of itself, it may l)e supi)lemented by light salting to complete the seasoning.
Brine -Making and Keeping. Brine may be made in a few minutes by simjily throwing a
quantity of salt into a vessel of water. This brine will do grnxl service, proviiled the water and
salt \)e i)ure and goo<l. A better plan, however, is to boil the water. Skim ritf any scum.
Tlirow in a little more salt than the water will dissolve, leaving a little to settle on the Ixittom,
undissolve<l. This will ensure a saturated brine, or a brine always of uniform strength. Let
the brine it.self come to a l)oil. Let the brine cool ami settle, and skim the top again. When
the brine has settled it may he poured off clear for use.
Such brine may l)e made at any time, and kept in a brine-holder or any suitable vessel for
use when wanted. The brine should bo kept in a cool, fresh place, and all dirt excluded by a
tight cover. This plan will Ix) excellent, in connection with the granular process, where one's
supply of fresh water is not so cold as required ; for this brine may l>e kept cold in a
cool cellar. Such brine is required in any dairy, too, for covering butter when packed, and
for similar u.s<'s.
Other Special Merits of the gi'anular system of butter-making : —
First. The preservation of the Grain of the butter. It is not necessary liere to enter ui>on
the di.scussion as to what is the character of the butter globule. The view so long held that it
is covereil with a membraneous sac is giving way imder the light of investigation. Hut, what-
ever disagreement there may be .-is to the reason therefor, there is no dilference of ojtinion as
to the fact that there is such a thing in butter as a grain.
The exjtliniation has been that the fat globule is an organized structure, and when that struc-
ture is brokei'. the giain of the gloliule is destroyed. The fact, however, does not dejwnd ujion
sustaining this theory. Anyone who has sc^en the pHx-ess of making maple sugar may have
noticefl something somewhat analagous to the manufacture of butter, in respect of gi-ain.
AVhen the sugar is in a melted condition, and (juite hot. if it be allowed to cool, with little or
no stirring, it will i>ossess a (.-rystalized character that will make it marketable, and wliich will
be spoken of. in common language, as the "grain." If a dish of this same melted sugar be
vigorously stirred while it is cooling and harilening. it will possess a totally different character.
It will (liffer from the other sample in hardness, in consistency, in texture, in taste, in color,
so much so that oue not knowing it would be likely to doubt the fact that the two articles
were identical except in the one difference of the stirring given to one sami)le while it was
hardening. The samjjle that has lu'cn stirnnl will be to the other sample something like what
clay is to sand. Again, if the hot sugar be drojiped in a thin layer on a cold surface, it will
v»ossess a stickey. <-andy character unlike the saini' sugar under the other treatment In a few
hours this, too, will cry.stalize, or '"grain."
One familiar with this ])henonienon can the more readily imagine the j^ssible rffect of
pressure u\Km butter fats. The grain in butter, to whatever it may be due, is iifact, and the
quality of butter is largely dependant upon that fact.
Ideal butter mu.st have an unbroken grain. It is piobable that any pressure l)etween two
liard substances must affect the grain, and unfavorably, to some extent. The more of that
pressure, or the more it is of the character of grinding, the greater the effect upon the gi-ain.
In tlie old method of butter-making, the aim of the best butter-makers wtis to work the
butter as little as possible, and to do that working by gentle pressui'e, rather than by a grinding
motion. This was the full extent that it v.as thought possible to avoid the evil — which was
thoucht a necessary evil.
The new system goes further. It seeks to avoid, almost wholly, the necessity of working
butter at all, or at least the necessity of working out butter-milk and working in salt. It
allows only the necessary pressure there is in the fall of the butter upon itself in the churn,
with a view to squeezing out the water ; and the pressure necessary in shaping the butter for
the table or market, or in the packing of butter in tubs.
Second. Churning at a Lower Temperature. It is a fault in the practice of some dairies
to chum at too high a temperature during the warm season. The Vnitter is soft and white, and
it contains an excess of foreign substance^ The making of granular butter demands that the
I'SIFORM PACKAGES. M
hutter be citlit-r rhiirned at a fairly low tcmporaturp, or rof)h'fl iminediatoly wlien the churn is
BtonjMHi. In niakiiiK granular i)iitter the tt'inptTature must he niulcr KO"-'. and ou);;ht to be
Hnaer .")". This iiccfssity will uik«' ujkhi butttT-niakris tlif prattice of churninK at a lower
teniiK'raturo, and doubtless will rfsult m less butter In-inj^ taken from the cliurn in a melting
condition.
Third. It makes possible. Uniform Packag-es in Small Dairies. When butter is in the
pranular form, and well iirined. it will keej) in brine under favorable conditions for an
indetlnite length of time. It has been so thoroughly waslied of caseous or albuminous matter,
and i.s so well impregnated with and surrounded by brine, that it" only it be liept at a low
temi)erature, and tlie air be e.vehided, it will chancre verv bk)wly.
Now there ;u"e many sm;dl dairies that are provided with a p)od eclhtr, an<l need only to
be firovided with .some stiitabli! vesst-1 f(»r keej)inj,; the jjranular butler, to lie able to jtack a full
tub at a time, where now in a single package there may be several layers. This jilan would
nave many advantages.
First, it would make tlm y);irkage3 of l)utter more uniform and more marketable. There
would be niiuiy excellencies in (luality that would Ik? due to pressing, salting and p.acking largo
(luantities at a time, which could be done at the most favorable time and under the most
favorable conditions.
Second, it would allow of more frequent churnings. The labor of each churning would be
Bliortened. The work of salting and packing would nut ha\'e to be dntie at each churning, but
might be done once for all when enough butter had accumulated to 1111 a package.
Where this j)rocess is adojjted, the butter, in its granular form, is put into a vessel of brine
large enough to hold the quantity reiiuirotl. The vessel must needs be clo.ie-covered, I'lnd in a
way to keep the butter iJways and wholly covered by brine, that is, under the surface of the
brine. The tem]>erature must l)e continually low, say '>'>' or below, and there must be an
abundance of brine. The butter may be made almost fresh by washing it in fresh cold
water.
Some attempts in this direction liave been made with great success ; it must be admitted,
too, that some attempts have met with failure. But enough has been done to establish the
nossibility of long-kei![)ing, under favorable conditions. There ought to be little difliculty in
Keei)ing granular butter for the short length of time necessary to accumulate enough butter
for a single churning. This is, however, a practice to be commended to the consideration only
of the intelligent dairyman who is willing to go to a iittle trouble with a view to improving
his process.
Fourth. Correcting Defects in the Cream. Granular Churning not only helps to improve
the future working of the butter, but it goes back as it v/ere and actually corrects defects that
I)rc'cedo the process of churning. The cream is sometimes — far too often — defective, owing
perhaps to its having been kept too long, or kept in pro.ximity to impurities. The objectionable
characteristics of such cream will Ihj found at churning, mainly in the hutter-miik. If that
butter-milk once gets compressed into the butter it will never l)e wholly removed. If, on the
other hand, butter-milk be quickly removed, it will carry away with it very much of whatever
it contains of impurities, be they from diit, age, atmospheric taint, or anything else
objectioiuible.
The writer has seen produced from winter cream, that was bitter with age, a sample of
butter that was pronounced very fine when placed on the tab'e unsalted. It was chmneu and
%\ashed in the granular form.
Fifth. Saving of Time and Labor. The Granular Process of churning may, to the
inexi)erienced, be a longer process than the old process to which they are accustomed. But
when one has once become familiar with the newer practice, it wiE be found that it is less
laborious, and is a saving of time, Tlie churning is stopped sooner, and it will require less
labor to salt the butter than is required to work and salf it by the old method. There is some
delay, perhaps, in waiting for ssdt to dissolve, but the busy butter-maker will always find some-
thing to occupy the time profitably.
This question of time, however, is one of the least importance of all. If a little extra time,
or extra trouble, could be devoted to churning, and result in an improvement in quality of
product, it would sometimes be the most profitable part of the whole dairy investment.
J'reliminary to churning is the keeping and feeding of stock, the fitting up of some sort of
dairy room and utensils, the milking of the cows, itself no small item, the straining, setting and
creaming of the milk, and the ripening of cream. The work of churning forms but a small
part of the whole of this large investment of capital and labor. Would it not be short-sighted
to object to a little extra labor in this one finishing process upon which the revenue of the
whole investment absolutely hinges !
The writer would make a strong plea for liberality in this matter of time, whore quality, if
not (|uantity, is concerned; for such liberality is the virijest economy.
These remarks, hapjjily, are not called for in all cases. But a disposition to regard the
work of churning as a tiresome work and one to be "got over with" as soon as possible exists
in some dairies. Where such disi)osition does exist, it may be corrected to the great advantage
of so inqiortant an investment as that of farm, cows, dairy, and labor.
Si.vth. There are Other General Advantages in the granular system of churning, some of
,»-iiich need not be specially iioticed, and some of which were noted in a previous connection,
as, for instance, the most important ones of freeing the butter from foreign substance (thus
improving eating and keeping qualitv), and of making it possible to salt the butter more
evenly.
80 Si'IEST'F'r- 1,.\IRY I'RACTUE.
("1 ranular Churning Under Difficulties. It may liap|i<ii that tlu-rc will l)o tliuse wlio wouM
Jf" (li'siie to ailiipt tin- K'ii'i'ilnr systfiii, who yd are not siippliiMl with tin- sort of ihiini
which makts tin; pnttCNH coniparativfly wisy. Such an- u'lviscil to make the slight
investment nw-esHarv to tsupply the lack. Failing the ahility to iki that, it is yet jiossihle to
take advantage of the merit Of the jirocess. (.'hums with a stationery IkkIv are very
ill-ailapted to the process ; but where there is lack f(f miilianical ajiiiliame, the lack nnist l>e
m.'ule uj) by ener^iy, e.vperience ami judgment. When the hutter has advanced sutticii'iitly,
the butter-milk may be drawn otf from the l)ottom of a churn into a strainer, or seive, that
will allow the milk to i)ass through and leave the butter behind.
I'or instance, if one were using the old dash-churn, it is not convenient to draw olT tlie
butter-milk, and afterwards the water, leaving the butter iMhind. 'Set this might Ije done if
one were to bore ii small hole in the lH)it<)m, iind insert a plug. ()tlierwist\ a suitable strainer
might be jilaced (tver a ves.sel, and the conti'Uts be poured therein. Tlie butter-milk would run
through the strainer into the ves>el, and the butter be laught and retaine<i by the strainer
itself. Brine may be poui'eil into the churn anci the butter thrown back again, into the brine,
and tlu! process repeated There are various ways of <loing this work, which will readily
suggest themselves to any ingenious mind ; but much the easier way is that described, of
drawing oti liipiid from bottom of churn, and doing the whole washing in the churn.
Washing the Churn. This is one of tlie operations of wiiich it may be said emi)hatically
that there is a right way and !i wrong way. In a single seasfin a churn may Ite si»oiled for
butter-making; or one may be tised for years ami, so far as allects the (luality of butter, l>e nonn
the wf)rse for such use. A churn sliouM l>e kei)t in such a condition tliat it will ahvaj's smell
sweet; nf>t sour, or mouldy, as too numy churns do smell. It is very little more work to wash
a churn properly than to ilo it badly. To wash a movable-body chinn, or one without dashers,
involves so little labor that there is no excuse for allowing one ever to become untit for its
proj^'r use, tiiUess the excuse be a lack of knowleilge.
The first thing to do is to rinse out all the butter with cold water. Where one ha,s washed
the butter in the churn this is easily done. With ;i cup. or small dipjier. d'cr/znor^/c/c may
and should be washed down ami out. ' When all the butter has been washed out, throw enough
hot water in to give the churn a gCKid scaUling. Put on the cover and give the churn a
thorough agitation. Drain otT the water, and leave every opening of the churn, even to the
btopnle-hole, free to the air, to allow a quick evaporation and drying.
Wiish the cf)ver, stojiide. and other free })arts by themselves, in the usual way, and keep
them separate from the einint till ag.'iin wanteil. Wash the outside of the churn, ami the edges
of the oiHjnings, with a cloth; but avoid iisiiifj cl(<ths innide of f/ic c// !(/•«, unless there are
lixtures mside which demami such cleaning. A churn well washed in this way — by rinsing
and scalding, and dried by (juick evajKJration, will im perfectly clean — cleaner than if washed
imperfectly by the use of cloth, .soap and scrubbing.
Pure Water. Water ! Wonderfully beautiful and perfect thing, as necessary to our life
as the bread of wheat or the air of heaven, and given by the same all-wise, bountiful Gooilness !
Yet in this Christian ninettH.'nth century, men are content to draw their supply from wells
contaminated with tilth ; and some even are mad enough to adulterate this fluid-food of all
nature with that which j)oisons very life !
Do the readers of this Manual need to be told that the water which is to be used as food for
man needs to be pure? Water used to wa.sh butter is so used; for the butter is causetl to give up,
as it were, its natural liquid, and to drink up a portion of the liquid in which it is washed—
water — which liquid becomes henceforth a component part of the butter itself.
If there can be any valid objection to the system of water-washing of butter, it will be the
possibility of the water which is used being impure. It were better than to use such water
that the butter be allowed to retain what butter-milk may not be drained and pressed out of it.
Or, if the cream churned were faulty by reason of age. or otherwise, it were better to wash the
butter with fresh-skimmed milk than with impure v/ater.
The defects of water sometimes may be remedied. Heating stands high as a means of
purifying water. After thorough heating, remove the water and cool it in a pure atmosphere.
It is so little work to strain water and brine that it should be done whenever there is the least
sediment or dirt in either.
Time in Churning. Generally speaking, in butter-making there is merit in quick work;
but the rule of despatch which prevails among many butter-makers ought to be modified in
cluu-ning. It is simply impossible to make a fine quality of butter if one hurries the churning,
and the butter-maker who aims at quality will find the expenditure of time one of highest
economy.
The bringing of the butter may be hurried, either by a liigh temperature, or by threshing
the cream as in a miU ; but it should not be done. The wasliing of the butter and the gathering
of it may be hurried by not stopping the churn early, and not cooUng the butter to prevent its
gathering into large masses ; but it should not be done. The salting may be hurried by not
taking time to pulverize the salt, to mix it in the butter evenly, and to allow it slowly to dissolve
in the butter, before the butter is subjected to the hard pressure of working or packing; but it
should not be done. The possible gain in time at the best is but a few minutes, and no butter-
maker can afford to save so little time at so much sacrifice of quality.
Churning. — How Frequent. It is impossible to give a rule here that will apply to all
circumstancea. It is safe to say that any mistake in frequency of churning is on only
one Bide ; no one churns too often. There are butter-makers who have succeeded la
TOO QUICK ciiuRxiya.
81
iiiiikiii;.' K"<"1 liiitliT ).v cliurniiiK uiilv tlirice in two weeks; but it would \>o hettrr to churn
twi<»- wi.klv : aii-l >tin lMtt<r. wlitrt-'tlu' tiairy is larjre euouRh, to churn every tw.> davs or
daily. Ciiuniin;: only once a wck iw nut of tlie nuestiun. If the dairy Ik' too Kinall to allow
ut liiMiutnt cliinninirs. it wnuld he iMtter than delaving the churning to churn ol'tcn and kee|)
the l.uttcr in granular Inini in hrine, to he f«al'ted and i>acked wlien enough lias been
aci'iininlati'd.
Quick Churning. The tinic has hern winii it was tlmuKht a merit to eat fast. The relink.-
that .\Imiii.-iIi.\ -avc to the Hnnoialpii' Aldcn ( Inhhle, Scirctary of the American Li'^ation at
tlic Court of St. James, is, jicrhaps, needed hy many who believe in economy to save time in
eatin;:. (iubble was a dysiieptic. AlM-rnethy told him he wnuld simiu p't rid of ids dysiiepsia.
tor in thecdiiipany he was now thrown he would have to eat like a Christian. I jion liein;;
contradicted. th>' iild ecci-ntric. aroused, ni've his opinion %v ith a ciiaracteristi(; ronKlmess : ' I
never saw a Yankee that didn"t lioll his food whole, like a li<iu-coiistrictor. How can yon cxiiecl
to digest foiMl that yon never take the tronlile to dissei't nor t inie to nia.-ticale ? It's no ^^ ondei
you lose your teeth for yon iiever use them ; nor your dij;estion, for you overload it : nor youi
Niliva. for yon e.\|M'nd it niion the carjiets. You Yankees l<Kid yoiir stomachs as a Devonshire
man does liis cart— as fast as lie can pitcli it in with a fork, and as full as it can hold, and dri\e
(.'If. Then you com|ilain that such a load is t<M) heavy for you I"
And s(i it is with cliin-nin^r. It was oncethoUKlit anobject to i hnrn fast ; but tliat time,
too, is pine by. Tvne, there are farmers yet who ikhmI a little advice from some a/vicultnr.il
Dr. Alwrnethy. On .ookiiiK '''t a churn their first emuiiry will be : • How loin; does it take to
briiiKlhe bnt'terV Hut they are few. The days of thre'e-mimite .Iminin;;. by thriishinj; the
cream, have j^'one the way oi' tive-minute diniufr, by lioltiiiK the food. The hot dairymen now
will have nothiuK to do with a <lnn-n that is constructed mainly with a view to lyif/cA- work.
They d<i not ajijireiiate the ingenuity <if t;ivi!i>; tliem inechanicai a|iiiliances that will hasten
tlie operation of cjinrnin;,^ at the exjiense of (/(/u///// of product. What they lietter apjireciate
now is somethiiiji sinipie as possible in construction, and constructed mainly witli a view to do
good work. On the i>llier hand they re.piire that a churn do its work in a reasonalile time, as
now understood, and that what it loses in the once supixiseij merit <if .v/»('iV// churning, be
made nji by the always muionbted merit of rdKii (diurnin^r.
It is said that in i)ranKe County, Vermont, whose choice butter is well known, the farmer.-,
esjiecially favor slow cluniiin^', and will try perhajis as hard to have the butter not '^'onu'
before thirty to tifty miiitites. assume farmers, whose success is ilonbtful. try to brin^ the butter-
in titteen t<i twenty-live nunutes. One thiiii: at least m this rej;;ird is sure; butter is no In'tter
for (|uick clinrniiiL;-. Then il <|uick clinrnin.Lr is not to inipro\e the i|uality of the butter, it can
have but one other object — to have the worl;, of fhuriiiii;; sooner done. If the churn work-
liard tiieri' may be some reason for hurryin.i; it throu;;h. but if it works easy, and rei|uires but
i- little stren.LTlh. the ((iieNtioti of a tew minutes piin in lime ('('ases to l)e of tnucli ai'<'ount.
" ••specially (/•/(('/( //((' qiliilitjl of tin' buffer made is dlfi rfid 1)1/ fhr II iiijfli of finii'.
Now cinu'iis are constrncte<l upon either one of two principles: tirst. tocliniii as ipiickly
as jiossible; second, to ciiurn as easily as ]possible. The tirst usually jjains time at the expen.-.c
of power, and thus, the clnwnin;,' lieiii;; hard work, makes speed an <ibject. T'he second makes
the work so easy and afrreeable. that it may be louj^er or shorter and make little ditfereiice to
the work(4'. because the work is not so tiresome. This is the main dilference between the two
- kinds of cl'iu'u. althouj:h. of course', different nu'tluxls of constnicti<in may combine in varying;
tdej,'rees th M'veral objects sought to be secured. From our jMiint of view, jireference will be
jjiven. othe.' things iM'ing eipial. to tiie easiest working clnu'n that can Ix.' had.
Of the churns of this ]irinciple of construction, we should make choice of that one whose
genui'al construction does best for lioth economy of time and a<laptability to result. Then
churning slowly or (juickly the wmk W(.>iUd be agreeable ; or it could be done, when neces.sary,
_^ by the Weaker available helji ; and always with liest results as to qualit\\
s ••All the <iuick ojierating churns are dangenms to use. and I woulil advise the member.i of
this Convention, when they find a man who has a churn warranted to bring butter in five
minutes, to give him a wide berth. <)nlinarily, it will s]ioil the butter in tico-and-a-holf
iiiiKutcx. It is ruined before yon get it half churned." — Lnris. ISf^;!.
.Air. Flint miotes the practice of a sn<ce>sful New York dairyman, who churns from oik-
hour to one and a half. This in a l>ook jiublislied twenty years since. Even at that time, he
remarks. th(? time of churning is l»y im means an unimportant matter. Various contri\ances
•.-have been made to shorten this ojieiation : but the o|iini(ins of the best and most successful
'^dairymen concur that it cannot be too much hastened without injury to the line quality and
consistency of the butter.
Says Prof. Miller (^ 187:.') : " One often hears of churns in which it is claimed that butter will
come in thri'C minutes. I have yet to be convinced that good butter may be g<it from the cream
in that time. That cream can be churned into butter in three minutes I am aware, and
although the Imtter may lie tolerabl- for iiresent use. I have never been able to get a good
keepable article when the churning was done in such a short space of time."
Prof. Johnson, of Yale College (l^tiS), .sai<l : ' When buttt-r has tocome in a few minutes by
violent agitation, as in the trial for repute of (juick work in cases of trials of new churns, there
is churned instead of goo<i butter in dense and large clumps, a doughy mass, consisting of
little balls of fat mixed with buttermilk and cream, and full of air bubbles, which no skill in
working can convert into go<id Imtter. AVhile it is true that violent churning will produce a
greater weight of so-called butter, it is demonstrated by chemical analysis that the milk or
cream thus 'reated does nor yield so much of its fat as is obtained by slower and gentler
32 SCIENTIFIC DAIRY PRACTICE.
agitation. Tlie jyrpatest wciRlit of i)roduct is due to tlie admixture of buttormilk wliich i«
rt'taine<l in the spongy mass.'
The Orange County butter-niakiTS s.ay that the time should Ik? from forty-five minutes to
fine hour. Prof. Johnson says half an himr at least is (considered essi-ntial for ehurning, when
tlio volume of cream is considerable ; and an hour, or even more, is not thought too long.
PRESSING and Saltincf. Under the head of granular chuniing the oixration once known
as " butter-working, ' and that of salting has lieen explained as it ought to be carrieti
out. For the benefit of any who are not yet prepared to adojd tiie more advanced
process at once, the next better method will now be taken up.
lYeKsing is the word to use to exjjress the process that takes the jilace of the f)ld method
called "working," or kneading. Workimj is the {jroju-r term to express the wh(»le pKxess of
manipulating the butter after it leaves the churn until it is ready for i»a* king. Knciuling
expresKes the old proce.■^s known as "working," and it expresses what in liie light of advanced
knowledge has been called "over- working." Kneading is the word used in bread-making. In
brtiul-making, kneading is a very necessaiy work ; in butter-making, kneading is to bu larefuUy
avoided. Salting is a part of the process of pressing.
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 rcfeiTcl 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 Ikj dry it makes matters worse ;
the sharp corners of the salt crystals cannot but have the effect of cutting the graLa 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, and incorporate or evenlv mix in the salt — giving the
butter its solidity and compactness. In this c;use if the butter when removed from the churn
is comparatively dry, it is as well to throw a quart or two of water on the butter in the worker.
The salt may now be spread on the butter by sifting it through a fine sieve, so as to put it in as
evenly as possible.
Let the butter 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 wat<'r 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 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 nmch brine. The butter sliould be neither too dry nor too spongy. .
Immediate vs. Delayed Pressing. There is some diversity of opinion among dairy
authorities on this question. One practice is to press and salt at a single working, This plan
has the advantage of doing up the work early. The other practice is to incorporate the salt
evenly, with as little working as possible, and tlien set the butter away for two, six or even
twelve hours, and then re-pressing before packing.
There is some advantage in delay, in that the salt has time to dissolve and do its work
before the pressing is all done. There is also some risk of the butter being left too long and
getting into a hardened or fixed condition, from which it ought not to be disturbed. On the
whole, the writer would recommend that if there be any delay it be very short — say two or
three hours only.
The Otject of Pressing Butter is to free the butter from water, or butter-milk, to give
the butter a more solid consistency, and to mix the salt in evenly.
Butter is sometimes re-pressed, for the purfjose of thoroughly mixing different lots, and
giving the whole a more uniform character and color. This object of i)ressing is mainly
confined to store or market operations. Different small lots of butter are bought from small
dairies, they are assorted as nearly as possible, and then pressed enough to give a uniform
appearance when packed. This system is not to be commended ; but when stores do buy and
pack butter, it would be well if ihey were provided with a good butter-press, arid if the plan
were adopted of assorting, re-pressing and grading the butter, that it might be sold on its merits.
Of the Points in Pressing Butter, the lirst is that there should be applied the force of
pressure, with Least Possible Friction, or without grinding. The force should be applied as
carefully and direct as poss'bLe. and no more force or pressure sliould bo applied than is
absolutely necessar}-.
Butter should be worked, or manipulated, as little as possible. In getting out the water
and mixing in the salt, whicji may be done at one and the same time, the butter may be
pressed to its proper solidity or compactness. The butter-maker must take advantage of every
means of saving any unnecessary strokes of a lever upon the butter. A cloth or a sponge may
be used to press ujmn the butter lightly and absorb the liquid ; especially at the end of the
process must there be no unnecessary pressure. Wiiile there is water in the butter, the butter
bears the pressure comparatively well, without affecting the grain. When the butter becomes
freed from water, and solid, all pressure tends the more to its injury.
No Hand-Contact. The hands ought not to be allowed to come into contact with butter at
all, especially in the way of pressing it. Not on'.y does the touch of the hand by its heat injure
j'liHssixa Ayo saltisq. 88
the Rrain. hut it is likely to impart ft taint. Tlio hand touoli is ohji-ctionahlc fvrii in licaltli ;
it is niDic (ilijt'ctioMalilt' iii illhcaltii. In lioaUli or othcrwiwc tlieri' an> I'liiaiialiniis tiipin 1 lio
pores of the skin that slioiild Im> k«|.t away from so sfiisitivo a thinj; as lnittcr.
Ail liaiuis an; imt <'<|ualiy ol>.|r()iniiahit'. and tlu- liail riTctis df iiand-i-untai t may he
mcasuraiily avoided hy cart' arid skill in the way of prcpaiint; the hands : hnt it is nuich easic'r
aiKl heiter to avoid all necessity lor hand-workinj;. For this nuMin. meclianiial aid is
necessary, even as it is necessary in churMiii;,'. For a small ([nantily uf Imttcr. a w ien howl
and ft liiille !iru imioukIi- Fur" a larviT ((iiantily ono will need a .siiilalle hiillcr press, or
" hntter-worker."
The hcht material to hrin;;intt) close con ta<t with hut ter is something; that is a pool c>.iidui for
of heat, that can impart no taste, .and that can he scalded and cleansed easily and thoroiiL^hly.
Wood, s]ion;;e. cloth, «•!(•., meet these reijuirements.
One plan that has heen practiced w ith much satisfai-tion is to jilace on the hulter-woi-ker ;i
muslin clotli wet Willi hrine. If f he ;;raMular Imtter placed thereon has not yet heen salted,
silt on the salt, and stir it in witii the lea>t haudlin;; jHissihle. I'ress all to^'clher ;ind put in a
tuh and leave a few hours — lon;^ enou;;h for salt to dissolve. Spreail this muslin cloth over the
worker aKaiii, as ln-foie, and j)ivss i-arefjilly to tjet out the hnne, and make the hutter solid.
The use of ;i l.-ulle may Ik- avoided hy seizing; the corner of the cloth and turnin;,' the wln)le
niiiss at once.
The Temperature. The range of ti mperaturo Buitahle for pressing Imtter is very limited.
If too hi,i;h. the hutter hecomes soft and ^;reasy; if too low, the hutter i)resses w itii dilliculty
.and the ;,'raiti sutlers. From T).")" to ^>^' would lie a safe ran;:e. A little experience w ill enaMo
one to know if the huil^T is at the ri^dit temperatur(> for pressin;.,'. To raise or lower die
lemperatuie, let the hutter .-Jiand on the pr(->s in ;i colder or warmer atmosphere, as the <mso
may reipiire.
Object of Salting Butter. There ;u-e two main ohj'ects in saltin;^ hutter: I'irxt. to futtisfii
tlif iIi'iiiiiikI nf tliicinifiiiiiirr. One who wants salleil hutter will pay more for it than he will
for unsjilted. One who wants unsalteil hutter will ])erhaps not huy salteil hutter at any price.
One who wants hutter salted only to a certain de;;ree, is (iissalislied with hutter coniiiinin^ an
excess. Unless there he some other co;ri'nt reason to k'ad one to a contrai'y course, it is the
wisest jiolicy for every iinxhicer to consult the taste of the (■onsumer.
In the matter of hnlter-makin;^, there is nothing to conllict \\ ith this policy. There is
oidy one other main oh.ject in s.altin.i; hutter: namely, to iiitil:r it kiij). I'ortunately, hutter
may hi' made in such a manner that it will he \ery little (le|iendeiit upon salt for its keeping
(piality. This makes it jitissilile for the hutlei-maker to ^ive HinI place to the important i)hject
of satisfyiii'.^ the huyer.
To what extent, ho\. r>ver. butter is independent f)f salt for its kee|)ing (|nality dept^ndfl
wholly on its nidh'. The jireservative elfect of salt in hutter is not upon the hutter itself, hut
upon the fon'i;in matter which hutter contains. If hutter contains much excess of forei;,qi matter,
much salt will he re(piired to k'^i- the hutter keeping-cpiality. If. on the other haml,
l>utter contain hut litlhs of foreijjn mattt'r, little salt is rtMiuired to make the hutter keep.
It should, then, he the ohject of the maker to firoride (Kjmnst aini iwcit of ovcr-sdl'iiKj, hy
iiutk-ing sail less vcccssari/. or hy gettint; rid of as nuK'h as possihl(> of the foreij,'n matti-r
in the hutter. This alfords a means that may he availed of hy every hulter-maker — of
I'onsultintr the taste of the consumer in rej;ard to salt. Advice to do this is the best
advice that can he giver..
There is a minor ohject in the use of salt in butter-making. It is diiricult. in washing
hutter, even when it is in a granular form, to comi)letely take from the hutter the hutti'r-milk
and what the hutter-milk contains. Salt serves an excellent purpose here, being used as hrino
in the manner already explained.
How Much Salt to Use. This should depend upon the market. In some countries, there
is a large consumption of hutter vliolli/ imsnttcd. Such a demand is a [irolitahle one. The
sup{)h'ing of unsalted butter means an increased consumption, better j)rices. (piicker markets.
The general taste may be gradually educated up to the point of preference for unsalteil, or, at
least, lightly-salted butter.
It will be in the interest of the butter-maker to help to educate buyers to this point. It
will be a safe rule, then, for one if he is at all in doubt as to the ({uaiitity of salt which he
shouhl use, to lean to tlie side of under-salt iiu). The hutter will have at least, this advantage :
the fine flavor will be more noticeable, not being hidden by the salt. In Kurojie, where
commercial hou.ses buy up hutter to bo parked by themselves, tliey insist upon its being under-
salted, the reason being that they ar*' notable tojntli/e the flavor proj)erli/ if fall-s(dtiil ! When
packing for shipment abroad, the additional quantity of salt required by the market is ad<Ied
■ at the j)acking-liouse. The only i xception to the rule given th.at may be conceived is where the
tlavor of one's hutter is something that would be better hidden, or replaced, by the taste due to
the excess of salt I
The quantity of salt then, will depend upon the market. As general rule, for the
quantity required to remain in the butter, one-fourth to three-fourths of an ounce to the pound
will be enough for a quick market, and one-half to three-fourths of an ounce when butter is
intended for export. If butter has been washed in granular form, this quantity will be amply
sufficient, and it will allow any excellent flavor the butter may ]>ossess to speak for itself.
Where butter has been pressed before salting, or. in other words, in dry salting, nearly all
the salt put into it will be retained. It may in such case be weighed with considerable exactness.
1
84
SCIESTIFIC DAIRY PRACTICE.
WKI.I--SAI.TKI) HITTKK.
In wnter-wa)\]wi\ liutfiT, pmhahly finm tJ5 to ."iO jmt o«>iit. of tlio suit will work out, bo that
If ono anil oiin-liulf oiinct'H Im* ii<lilf<i, it will Icuvi' from tliriHsfoiirtliH of an ounro to oiio ounco
in tin' Imtttr. In hrint-wunhwi Ijultt-r, thi'iu in It's^ Iosm. Notliinjj but oxiH-'rience will bo
l>cil'i'cily Miitisfiictory.
What Salt to Use. Uso only tli«' Iwnt, The cost of salt is ho IIkI'I a proportion of tho
Taluf of lliu butter that if a lirst-cliwa ({uality can bo prucurcil, tlio prico sliuuld not Ihj
<;onsiil('rf(l.
Salt fur butltT kIkiuIcI Ih> puri'. cvcn-i^rainrd, tlii>rnnt;lily and oaKily solubli", dry, cli-an,
while, and in Hlia|M? prcrcr.ibly Hut ralhi-r tlian cnbi'-shapcd. (."oarM«, hard-Kraint'd, wlow-
<liK.solvin>;, badly put-up. clicap sail Mlir)uld boavnidtii. In tact the very tini-.st brand obtainable,
luanul'acturfil Hptcially for butlt-r, hIiouM 1m) pr(X-urt'd.
Till' salt rtM|uir<'d for brine docs not abKoluti'ly rwpiiro all tho (nialitics di'inanded bv tho
dry Hall inleiidcd for directly saMinK the butter. It ih requirwl that it tloos not contain solublo
inijiurities which would not Im- riMuoved by tstrainin^ the brino.
Test of Salt. Th" most nirnple lest of impurity, is tho olTcct upon the salt of damp
weather, ir the s;dt K-'dher d.'impness it is impure: if it rcnuiin dry it is likely to \m
salislai tory. .\ tri.d may Iw niado by oxiwhing u layer of wilt on a plato to the dump
atniospliere of tho niKht.
Saltpetre and Sujrar in Butter. Many o.\coIlciit butter-uiakcrs claim thai the addition of
RalliM'tie and su;,'ar will add to the kee|)inj; (puility of butler. This a^rt'os with tho c.xpt.'ricncH
of tho writer. The antiseptic (iiiality of both arti<'les is undoubted. Caro must bo taken not
to use enough to detoriorate tne (piality. The rule in practice among tho Now York Oranj^o
County makers would be a safe one :
•■ For every twenty-two ponmls of buder, si.xfoen oimces of s.'ilt, ono toaspoonful of
Kalti»elre. and ;i tables|i()oriful of the Im'sI powdered white sugar. In pn'jiaring this mixture,
salt is ei-u-.lied under a roller, to frei- it from all lumiis ; it is then run ihrouuh a seive, and
llien s.dipclre. after iM'ing reduced to a powder, is evenly mingled with the sug.ir through the
BaU."
Well-Salted Butter vs. Butter Poorly Salted. Henry Stewart, in the American Ar/ri-
ciiUiirlxl. has a very excellent illustration of the dilVeri'Mce in butters duo to salting. We havo
had a niodilied tormof thai illuslralioii engraved siiecially for this M.VNCVL, and tlio engraving
ib lioro presentod : —
The upper half of the sphere show.s the appearance
uinler a iiiicioscope, of a sample of well-salted butter.
In the under hnlf is shown a samnlo in which salt of
a po(a- quality has been used ; and thi.s haa not been
evenly nii.xed in the butter.
" in the lirst sample, the salt has been entirely dis-
solved; not a sin^ile crystal remains visible, although
the magnifying power "used was equal to live hundred
diameters! ' The complete solution of the .salt, and the
thorough mi.xlure of the brine in the butter, and the
very perfect working of it, give to tho butter a firm,
dry and waxy consistency, and an even quality and
llaVor, which are tho characteristics of good quality,
and which go to preserve it for a long time.
" Tho other sample shows a largo quantity of salt
\indi.sHolved; the peculiar form of the salt crybtala is
readily perceived. Of course this unevenness injures
the quality, and causes the butter to deteriorate very
rapidly, because a largo portion of it is not atfected by
tho salt, which remains undissolved, and of course
cannot exorcise its desired antiseptic action. More-
over, the salt is impure, as is shown by the arrow-head
i-TTi.-n crystals, which are evidently sulphate of lime, a com
POORLY SALTED BLTTKR. ^^^^^^ impurity in a poor quality of salt, and which
gives a bitter taste to the butter, and causes white spots to appear hi it."
A studv of the above will show the gi-oat importance of salting butter properly. " Good
butter is wholly spoiled bv improper salting, whil(> butter that is not good, by careful salting
may bo improved and kept . lom getting worse. Tho lirst requisite is good salt; the next is to
mi.x the suit thoroughly with the butter." ^ , r ^ u ■ ,n
The dairvmnn mav learn hero the need tluro is to select the purest and finest salt in the
market, regardless of "price; and to evenly incorporate that salt in the butter even at some cost
in time and pains.
"OACKING. There are reasons more than one why butter should be packed in tho very best
\Z manner possible. First. At packing there remains little more to do; nearly all tho
reiiuired outlay of capital, time, and labor has been made, and one is at the point of
drawing the full return for the whole investment. Now, this expected return depends not only
upon the character of the verv considerable outlay already made, but almost as much upon
thecharacter of the very little"outlay yet necessary to be made. This is a cogent reason for
dointr this last work well.
I'AVKiya. :w
Si'rroiil. Ftinl |>iickin(; SftnUn tin' rjnott irnrh iiln'inh/ ilmii'. Tin- I'uu'hl tnittiT mail*', if
ha.llv paikcl. will nut s.'ll for tiiH' luittcr. Tin- n'iiMdi is i.laiii. A siiiKlf limit in any artulo
is juHt s.i iniii'li proof of fanltincss ; ami tin- fart of \isililt' flcfnt is siin^^i'stivo ami \iU'-
tmiiiptivi' of oilier imiicrffftioii.
Tlii-i woiilii Im- trill! of any fault found any wlu'if. or at any time ; Imt, as applifl to liutttT,
tlm tnitli lias iiior.' IlM•anin^; than it has in usual application. How truf il is that a siiiK'l'' hair,
or ••»cM a stray thread with a striking; rfsi'inlilanrt- to u hair, which l>y soni<' untoward aiiidcnt
has fonnd its "way into hutter tliat in al! other respects were faultless, will create distrn-^t in
tijiite of all other Clear L-videnco of real merit. This is particularly true of a fault that ajipears
at one's first l<H)k at anytliin>^. It makes mucli dilFerence whether the liall of hulter in which
the liair liiis Ihm'Ii found in the first oih' of a new supply, or a chance hall of a make to w iiich
one is loiii; accustomed, and which has ^;uiiied one's coiilldence. When the tirst tiling to ^creet
one's eye is somethiiiL; faulty, it is likely, witli most [K'ople, to arouso a prejudice against the
wiiolo. It is very natural, t(X), to siipjKise fh.it anyone who woulii he painstaking .and neat all
throuf,'h a somewhat lent^thy jirocess, would not lie careless nmi slovenly with tla- last short
linishin^; touches. ()nt> is likely to .nssuine that n. dis<'redital)l(' linisli is a jiretly sure indication
of more or less had nianaKi'meiit all alonj;. On the other hand, it is very natural to fancy that
u line outside polish on tlio surface is an indication of ^jood stulf \\ ilhin.
Apply this exibtini; tondencv to our hulter. 'I'lie veiy lirst look that the hutter-ftuyer p-tn
is at till' jKiil.-din'. Hef(jro the (lunlity of the hutter has Iwcn ohserved at all. an impression has
heeii created, for or iiKiiiiiHti l>y tho mere appearance jiresented hy the tlini;^' in which the
liiitter is envelo|M'd I This ap|)ea ranee may he eiioutch to create a hias in fa Mir of the hutter, or
a inejudice a>;ainst. No one wlio li.is closely oliserved the elfecl of little inlluences ui>oii
Iputter-huyurs, or even ui)ou judges of hutter at fairs, can fail to appreciate this as a strong
factor.
It would be good |)olicy for even a jioor hiittei'-innker to take iidvantaKo of tiiis fi.ct ; it
would he folly on the part of the good butter-uiakcr lujt to taku the fullest possible advantage
of this fact.
Ttiii'd, Tlio third reason why packing should Ik' well done is not less strong than tlie
foregoing. Upon the packing, as upon the make, depends the keeping-ipiality of hutter. It is
only hy being well ])acked that butter will liold for a necessary length of time whatever gocjd
(|ualities it may possess. It is remarkably easy to spoil the I. est of butter by bad p.'icking.
liiitter is something that is subject to constant change. In only one way can that change Im-
favorable to the butter, and tJiat is a possible imorovement in some ca.ses by ripening. All
other change is against it ; and this improvement by ri|)ening must jtroceed slowly, or cause
the butter to be short-livetl. The extent of that uiidesirablo change is affected by whatever
comes into contact with the butter. Some things, for instance a nut or an apple, are provided
ill themsi.'lves with some jjiotection against the untoward influences Hurroiinding them.
iJutter, an artificial product, in koiik* resjiects more easily all'ccted— as for instance by
temperature — is not so provided, and id dependent wholly upon an artificial provision — in other
words upon the j)avki)t<j.
This is an important consideration. It will be found that tlie successful butter-makers
jirovide against injury to tJieir well-made butter, by giving it the artificial protection of some
Kind of covering. The careless butter-maker leaves it unprotected against the rough handling
which it is sure to get.
A moment's thought will show the butter-maker the netnl of seeing that butter is provided
with protection against handluig, not only till it gets into the dealer's bands but till it reaclie.i
the consumer. As the trade is now constituted in most i)Iaces, the (Jiily hope for butter
holding its own during its stay in the hands of the dealer, is the provision that has been made
to- it by the wise forethoughtof the one who made it what it is.
It is then a matter of self-interest for every butter-maker to take pains to provide sucli
cov-ering and protection for butter that will ens 're its safe arrival into the hands of th«
consumer.
Perhaps it may seem that too much is being niiwle of these points ; but surely the fact that
they are practicady disregarded by thousands of intelligent butter-makers, to the extent of
individual and national loss, ought to justify the emphasis j^iven to a factor of the highest
importance in a real national problem — how to improve the biiiter trade.
The experience of the writer might su])i)ly numerous striking instanc(>s of the effect of the
packing upon the price of the butter. In one case two lots of butler were subniitte.l to
inspection in a city grocery. One lot was rat(,'d ])rime. and the other as second-rate. It was
then learned that the two lots of butter were broui^bt in at the same time, and were <>(
identical make. The whole difference lay hi the packing. One lot was p.icked in a neat, new
butter-tub. The tub was filled to the projier height to allow the cover to fit, and the apiieaiaiice
of the top of tlie butter, as well as that of the package, was pleasing. The color, taste, grain
and flavor were all good.
The other lot was packed in a second-hand factory pail tliat looked as if it had seen veteran
service, it may have been in butter-carrying, or at something else. The pail not having any cover,
the butter had been packed on in the shape of a dome above the top. This surface had been
smoothed down till it had a greasy, dirty look, that made quite a contrast with the surface
of the otlicr package. Around the edge, wherever it touched the pail, the butter hail acquired
a strong taste ffoiu the package itself. The tryer alone gave any indication of the common
origin of the twin samples, made so dissimilar by their dress.
The owner of the butter, who was an intelligent, sensible dairywoman, and an excellent
8S S<^IK.\TIFK' DAIRY I'liALTlit:.
tiiittt'r-iiiakcr. ii<-(|iiifs('iM| in tlii> juilKUX'iit that iliH(-(>initt'<l Him vuliiu of oiif miiiij)Ii'. SIu-
rcali/f)!, too, that the ili'ihiction woiiltl hav<> Im-<'|i ^oatcr had it not Ix-tn that th<> din iiiinti-<l
|m('kaK<' wan in Ko i;(hm| coiniiany. Ami nhr tiuuiKht ihi- Ions a Hnmll cost for a K'xx' h'««oii
It is Htatt'd tliat an atliiniit was iiiadc to i\|iort Iri^h liiltcr in tin packaKi'H, Imt tin-
trndf seemed t<i Im' nioiin|iiiii/.ed dy forei;;ti idiintricw. Tlie alterii|it failed tor a time. It \va-<
not iM'cauHc the Irish Imtter was faulty, for it was Haid to ha\e a 'siiiendiil <|uality and ^'rcat
ki-t'piriK 'lualiljes." Iri-h parkers improved their Hyhtem of ii.n kin;;, e\liil>ited at a j^reat
International Mxhihition ; the resnit wan an immediate and marked increase in tliee.xporl trade.
'I'liere are Various Systems o{ Packing, and t he one to Ih' adopted de|iends uihiii the mark)!
for w hi< h the linfler is intendt>d. 'I'here may Ih- wiid K'H'i'dly to Ite two kinds of market— a
nlnir iimrki't and a miick viiirkii. In one resjieft, Imt'er, for either market, should lie
{MU'ked alike— Good Packing on^ht to lie a characteiistitr of Imtter inlemled for itini market.
It is a mistake to supjiose thai hutter, Ih-c.-uiso it is piinu at once out of one's hands, and i-
likely to he consumed in a short time, is Koin;; to carry itself alonj; in a liappy-;,'o-lucky wax ,
and t<i stand the journey without harm. The few days that must usually elapse lieiween the
dairy and the coii>.umer is quite eMou;;h to spoil any Imtter if it he not lilted hy the protection
of packa;;e to wil ll^tand the intluences adverse to its keejiin;;. This is even more true of Imtter
made for immeciiate consumplioii. that is Uiuially less salleii, and has that more delicate tiavor
which ^i\i's it the iiuality expecii d of fn sh Imtter. Hiitler tor either market, then, must he
pm'ked (/•( //. The (lilference that may he allowed is in the viiiiihir of packiii;^'.
Hutter for a Quick Market, or for imme(|iate use, as a rule, is put up in small ji.'ircels, and
in suc'i shape th.'it it will present !in attiactiv(> appi'arance for the laMe when wanted, The
sini]ili-.| furm of imttin;; up Hiiiall parcels is that of rolls, lilocks, halN. patts or prints.
All these may he desi^cn.'ited in a K<'i"'"al way as Butter in 1 able Shapes. I'or this claHS of
butler it is an excellent plan, when cofivenient, to pack in Return Packages.
These are ]irovided with some convenient way ol put tint: up a certain nuniher <if pounds,
and keepiii;; each parcel of hutter jierfectly sejiarate from the re.-.t ; and coiwtructed with a view
to j;i\iii;; till' Imtter the most perfect protection fiom acci<leiil of liaiiillin;,', air contact, or
tenijierature.
A Hiin|(h' form fif such packaj^e is a ho.x in which are c<mtaiiie<I well-fitting, Klmllow trnvs,
the latter Ix-inj; divided into couijiartinents largo enough to hohl a single parcel of butter. 'l*he
whole is ni.ide of wckkI.
Some modification of this j'l.'in is advant.ageou.s even when one has so close and quick a
market as the village .store.
A farmer, living a few miles ont of the town in which these lines are penned, determined
to deliver his hutter to the local trader on a certain day each week, iind in an improved shape.
He constructed a jilain hox, with shallow wooden trays Just lar^;e enough to lit in the box; and
enough of them to till the box iind alli>w a loose cover to lit <lown upon theiu, to hold iheni in
place. The trays, of course, were all of one size, and the dimensions were such that the rows
of balls fitted in perfectly without jiressing each other out of shape. The trays were plain
boxes ami not divided into compartments. The size of the whole package was suited to the
output of the dairy, and in shape, conveniently oblong. The box was brought to the store
filled, and left till emptied, in the course of trade, to bo taken home the ne.xt trij). What
was the result of a little calculation, and the expenditure of a few hours' in constructing
boxes?
Quickly appreciating the .idvantagos of th.at system of piicking, the deider otfercd the
farmer 15 cents per pound, the ruling price being 13 cents per pound. Tlus was oidy two cents
over the ruling price; but that snudl advance was a little iiiore than 15 per cent, advance!
Moreover, the demand for this butter, at a higher price than then current, was greater
than tlie farmer could supplv'. This was a result especially gratifying at a time when butter
was almost a drug in the Ui.arket, .as will be imder.stoo<l by the exceptionally low prices that
were ruling. It was profitable to the dealer, for it increased his trade; customers, to be sure
of a supply, begiin to send in their orders ahead — faster than they could be filled.
This butter was necessarily good butter, but it was not of better quality than was a great
deal of the butter brought in by other farmers. The w hole advantage lay in the packing. The
old system h.ad been to bring the butter, rough-and-tumble, in some stray basket, or chance
pail, possibly covered with a cloth. The bruised, out-of -shape prints had to be removed, and
they were laid away in some much-used receptacle, probablj^ to be mixed up with a medley
of all sorts and sizes of butter parcels. All this iiandling, mixing, and damaging association,
was avoided by the new plan, which left the butter comparatively undisturbed in its one
abiding-place from the h;mds of the dairy woman to the plate of the consumer.
It IS needless to say that a like departure soon found imitators, which was desirable, for it
led to a more satisfactory general supply, increased demand and Ix'tter prices.
Any dairyman is able either to construct a suitable box for himself, or to devise one and
order it m.ide at the nearest wood-working shop.
There are many dairj-men who are under contract to supply special customers by a direct
delivery, from week to week, the year round. The system of return packages may be adopted
also by such as these, to a mutual advantage.
This system has been found satisfactory, too, in supplying distant customers. The empty
boxes are returned free, or at a low price, by special arrangement with the transportation
companies.
There are already in the market various styles of return packages, and such packages
ought to become still more common.
lUTTF.n IS TMtl.t: SlIM'f.S.
Miiltcr in qiiatililii'H is Ht-nt fruiii KriiMci' to Kii;:l!ni>l in r<>ni:li pine b<>x<-M lioMin;* two
)ii/cti |M)iiiiii-t )'!!( ii. 'I'll" liiittrr is niiidi* into t\vo-|Miuii<l loll-i, i-. \\rii|i|M'<l in inuHlin -rail)"!
iiiiill Miii«lin. with an niiisiijf rnvt rin>? of cit'an wlnii' |ia|iii-. 'I'Ih- l'iiit<r arrivts in I.oiuii n
li'^li. piTlVi ily i|< an an'l iinl'iiiiHcil.
" PAt'KINO." — MAKINO ROl.l S.
(A ( J mi en lent Dairy Aprun — Mnc.)
Tin- Im)\cs nirasni'i- II iniiics in
l-rimli, liy HI; iri)'lii-rt in \\i>itli, ami
*'>^ imlK'S in ilr|itli. Tin- laittir iji
plai'i'.l i.ti i-ii'l : ill ;! rows, I ro;N in a
row. 'I'liii-.:! iiK lii'>.si|iiari'an-alloW)'<l
tor <'aili roll; tin- rolls vsniinl. ihrri-
lo I-, III- I ;i<'li aliiiiit '■\\ ill! |M'^ ill iliaill-
'I'T. aii>l •'■, iiic-liis li'ii;^'.
'I'liiTi' ari' otIiiT \Na\s of piitting
nji llii--i" loll-, tliiis I'rsriiiifil : ••The
liiiltir i-^ lir^t mail)' with all |iiKHihl«<
i-ai'i'. aiiil is I'lilli il iiito-<iiiallc\ liiiilrical
shapes, fidir or li\f iii'hi's lo'i^c and
iim) iiiiirc than twu iinhi's in <liaiii<>tfr.
'I'lii-i' rolls arr then wrappcil in iiiiisliii
i-liiths ami iIk' fii<ls ilrawn o\ir. A
l.ir;,'!' criMJi is iH'xt marlv lilliil with
stroll;,' liiiin'. aii'l thfsi' rolls of hiilttT
an- iiii!ii<'i's-^il in this soliiti' ii. A
wi'i;^ht is put into the cruck to kft'p
t!n^ roll-, from lloatiiur- Tin- luilli'i' u.s
waiiti'il fan Iw mtmi'i'iI without 'lis-
lnrliiii'„' till' iiia-s. a> i> iii-irssaiv w lifn
pa''l;i'<l into tiilis. anil it is thi'ii always
tn-li. It \\ ill Hot alisoihsalt from tfie
liriif. for thf reason that salt ami
liiilt' r ne\fr make alliaiiees; ;in<l its
the liiitter will not t.ike lip ail iilioiial
iiioisdire. there ran he no possil.ility
of it takiii;,' lip exir.i salt. Heiii),' im-
im r-~iil in the hiji; • it ;.s iiiiii.llinncL'd
lis the air."
This style of roll li;;;) tiuicli to
rei'iiiiimeiiil it. It is compaet, plain
:iiii| III at. anil attraeti\e in a|i|ieai'am'e.
It may Im- maile in almost any size
from a ilia meter of 1 ■ inches to :i inches,
ai:il any enliven ii. lit |eii;,'th. Thehoiise-
kieper tinils it a ;,'i>oi| shajie for her
purpose, for s!ie <an slice it olF in ii
thickness to suit her tahle This stylo
of roll i.' suit.'ihli', too, for a closc-at-
liaiiil marki^t. -.ir for shipment : for
immeiliatecoiisumptioii, orfor keepin;;
in hrine.
These roll:^ are more or less coin-
nion in many Inc.'ilities. for iiistancf,
ill l''raticeaiiii in ( '.ilifornia. iJairyiiicn
w'ho ha\e ;iot atreaily aiiopteil some-
thin;^ eipially icofxl, or hetti r. are
rt-'cciiiim -iiile*! to try tlie::e cylindrical
rolls.
The above is an illustration of a convenient ami inexpensive BriTER MoLLDwliich i.s used
for niakini; these rolls : also a new UaIiiv .M'liuN ilioth of which will be described under the
head of Utknsii> and Sui-fLlES).
88
.sv •ih:.\Tii-nj DAiii y riiA( tk k.
AiiotlitT iiictlKxl is Hint iif tlic Diirliiitrtons. of the rnili-il Slater*, of |iiiltin>r up tli<ir "nilt-
«mI);c(1" lnitltr. Tliis hiitttr is |iiit up in li;iif-|M>uii(l p:ilts. Wlnri liani and tirni. racli packa^o
is wrappcil in a wiiitc cloth, ami llicsf patis arc pa<'k('(l in u]>riulil zini' cans \\ lijcli liolil ^ |>atts,
or -I poiinils. 'I'lic cans ari' covcrcil with ji Hil. and placed in a wixHlcn )packai;c alioiit the si/.o
of n jKiil. Ice is then placed IhIwccu the zinc <aris, ami a water-ti^:hl lid is I'aslemd on
the ])!iii. These packages aro shipjied to I'hilailelphia. and fiotn tliere to all jiarts of the
Stntt's, from Maine to Moiida. This liutter sells for from (in to !l") cents jier pound — a prii-c not
due, of course to the ] packing iilone, hut unohtainahle without ^ood packiii;.'. This system of
I)ai'kinK appears to have ;j;reat merit ; in fact, to l>e one of the most ready and coiivenii'Ut, and
one of the liesl. It niiiihl he modilied and adapted even to suiiplyiui; one's local trade.
Ifarris l^cwis, of New "\'ork, is one of the successful and iiitelii^^ent dairymen who liave
helped to disseminate knowled^^e of im[)rove<l methods. Mr. J/cwis descrihes his way of
jiuttiji^ up hutter for a near-hy market. — lleweij^'hs eacli jiound, and halances the scales at
17 oimces, that there may Im' always a fidl jxnind when finished. The liutter in
pressed into a Mock as liroail as it is tliickl and twice as Iouk as it is hroaii. With a wire ho
cuts the hlocks into two jiieces, leavinj; it in cuIk-s of half u pound each. These are
wrapped in paraHine paper, packed in Imxesancl ship)M'd.
Another way of puttin;; up hntter for a (iui<k market is in Small Packages. One style
of these |>ackaKes is a. small, cheap fiii.r, made very thin and li^l't, square in shajH-, with a
slidiuf^ cover. These Imivcs may he lined with suitahle white pa|HT, <'ut in strips and merely
laid in. The width of the strips of pajier should Ix- the same iis that of the hox, ami the
h'liKth four times th(> width. 'I'wo stri|)s ordy will Ix' reciuired for each hox. For instance,
for a hox .") inches s(|uare iiiside, tin- strijis are Ti in<dn^ wide and 20 inches Ion;;. Lay in one
strip in a way to cover the holtom and two ojiposile sides, leaving; th<' end or ends out to he
laid osi'v the top after the hutter is packe<l. J^iy in the second strip in like manner, crossing;
the lirst strip at ri;:;i.i an,L;l<'sat the hottoni.
Sodding; is to line t he sides with single tliickness, and th< hottom ami top douhle. Tlio
butter is pressed in solid, with a pai'ker conveniently shaped sonieMiin^; like a ]>estle. The ends
of the pajier are folded over, anil the coxcr slid on. These small lH)xes are jiacked in one larf,'e
l)o.\, or case, made of a convenient size and style for shi|»pin^.
These lioxes shouM he made in sonu-what coiisiilerahle (pi.antitics in order to he cheaj). A
^^(hkI size is one to contain ."> Ihs. ( 'ity markets lia\e heen supplied from a distaiu'c of several
luillilred miles hy this style of package.
One of the scry sirn|)lcst and l»>t methods of supplying:: hutter for (piick consumption is
in small jiails, -5, io or 'JU pounds each. The consumer in that way may hiiy a conveniently
small ipiantity at a time, ami the hiuier may retain its tine (piality to the last. The pail is not
return. ihle, hut it is worth its cost for some other jmipose.
Or, one may use cheai) veneer pails, or lM)xes. These are very cheap, their cost hein^ not
ov«T two cents \hv ]iound of hutter. Thi' cost is metre than repaiil hy the hetter satisfa<'tion to
buyer, who is more than willing; to pay the extra |>rice.
The |)at'ka;j:c known as the Welch Tub is adapteil also for ;i (piick m;uket.
The Welch tuh is the onlinary hntlei- Inh. strai;;ht slaves an<l llarin^. lar)j;cr at
top than at bottom. The size of such a tuh, holding ~" |>ounds. would he ; breadth
across top, II'; inches; across bottom. 7i inches: and deiith inside, !• inches. A
hoojted cover is made to lit closely the lo|).
'J'he cover of the Welch tub is fastened down by fdui' tin stii|i'^. One end of
the strip is lirst nailed on tiie co\ e|-, tiie other end bciii>; held towards the < . nire
t)f the cover, or in the ippp<i>ile diiection from tiiat \\ hicli it is intended to remain.
The sirip is now brut o\er sotlial the nail is covered : it is tlien hammered down closely and,
w bile held ti.-ht, it is tacked to the siiles of the tul>. It is always dt sirable to have clean, new
stiips and to tack the co\er down neatly and tiurhtly.
When one has jiut in these tubs )j:ood butter, anil ])ail<ed it well, it is no waste to enclose
ea<'b lull in a wrli-litlini;- ba;^, closed at the to|) by a strini; run throuub an o]ien seam, alter
the manner of tieiui;- u|) ordinary workbaKs. 'J'he cost is slight, and the tub is well protected,
and clean when received.
There is another form of jtacka^e, called the Return Pail, which dilfers j-/
slightly fi'om the Welch tub. I'wo of the staves rise hi;;her than the rest and j-i-^f*/".^
form ears, by w!iich a bar is held a<'ross the top. The covei- tits closely ami is
wi'd^it'd down tif;ht by the I'ross-bar. These pails or tubs, when well made and
used for retuiii packa^;es, are preferably varnished on the outside.
iSucli tubs would have nuich more to recommend them as return )>acki\v:es,
if only they were rendered im|iervious <jn the /'/mm ;• side to water and air. Until
that has hecu accomitlished they will Iv faulty ; ft)r in general jn-actice one use of
such a tub is t uoukIi.
The local circumstances will su,u;;^esl to the iiitellii;ent dairyman the plan best suited to
liis needs.
Butter for a Slow Market is necess.arily put up in larger iiai'kai;es. The most conunon is
tlu' AVelch tub, and the preference of the butter tiak- sei'ins to pronounce it the bi'st. The
Welch tubs ai'c made to hold :!(•. 50 and 70 jtounds each.
These tubs aie sonietinie;- made by hand, but now nioie generally liy machinei'v in
factories. The best machine ^ui>^l are well made, very neat in I'.MUearance. and cnute cheap.
Some of the machine ttibs are laidty. in that they leak the brine. This is perhajis due to
cutting across ih" eiain in s.iwinj^oiu thesla\es, and may be avoided by s[ilitlin>i the liliM-ks,
PACKJSG FOR A ,S7XHl' MAIiKKT. !«
nnd so fdlldwinp tlioprairi in sawinjr. Or, it mny ho <1up to tliR uso of staves not well «<rn«on«'<l.
Some nmniifactiircrs a|i|N','ir to Jiavo «uo<'t»«vlo(l in niakiiiiT a pmmI tul) ; and what ono
nianiifa<iiirfr lias dunt'. otlii-rs oii);lit to \>e nhio to dp. Notliinj; lait a ^ood tub ulionld \x)
lolcratt'd. and the im|K'iativt' demands of dairymi'n ought to make the nianufacture of i)Oor
tiitis nnjirolital'le.
The •reiiii II pail" ff>rm of the Welch tub. nlroady doscril)ed, in also suited admirahlv for a
slow market. tliouj;h not for sidpment abroad. Uo<xl butter, well packed in these jiaUa will
keej) a Inn^ time, when j)ro[>erly sti>re<l.
The One Hundred Pound Firkin is simply a complete barrel, headed in tl"' usual way. It
is dillieult to conceive a l;e:ter fi)rm to ji.'ick large (piiintities for loiig shijniient. having in view
long kee|iirig and ec(>n()mic handling. Owing. |>erhaps. to the la?'ge (jii.intity, and possibly to
dishojiest iiraclices whiih could not e;isily Ik- detect< d, this packagt; is not always so popular
lus it would sifiii to deserve to U'.
Treliininary to p.acking is the Preoaration of the Tub, What is recjuired in a tul> is that it
wil' not leak, that the (mre^ of the w«mw1 he air-tight and that the wo<m1 neither soak !H> the
butter nor im|iart a t;u-.te to it, nor otherwise injure the tlavor, iuid that any spores or germs
in till' woimI. whicli inight <;uise mold. Ix- destroye<l by heat.
Wood, in its natural state, contains s:i{) ;ind gummy matter. This gum would be useful
en()U;,di in tilling the (Hires of the wcmmI ; but in one resjiect it is object ion;ible, for when salt
comes into conta.'t witli it the elfi-ct is to draw it o\it of the wood. This saj) and gum when
dr;t\vii out by the salt i)f the butter will impart an object ion;ible t.aste to the latter. Tniivoiil
both (he icak.'itce .md the injury to butter. Salt is used freely to prepare the tub before packing,
to draw out a portion of the gum, .and then to refill the j)ore;s with itself. The tilling of the
jiores prevents the abf-orption of the s.-ilt from the butti-r, which woidd leave the butter white,
and (piick to spoil. The usu.-il way to accompl' "i all this is to so.ak the tubs in brine.
^ arious ways of brining the lulw ;vre em,.ioyed : One Boaks in cold brine several days.
chan,'j;int,' the brine sever.al times, .ind rinsing with cold wiiter .afterwards. Another soaks in a
single brine, renewing it by adding more sjilt ; and using the brine over and over by thus
renew iiig its strength. A very common ineth(Kl is to jiour in hot brine, allow it to stand for
a day or two. then rinse with cold water and rub with dry Bait. Another recommends atlding
s.allpetre to the brine.
Still ;inother methoil is to soak the tub with strong brine for two or three days : ])our nut
this brine and till with Iwiiling hot brine, leaving this hot brine to stand for about ii day. It is
probaliie that the latter jilan is the most «'irective. Whatever plan be adopted, scalding should
not be neglected, and brining is to be stronglv recommended.
ll Would peem wiser to use fre^h brine at least with e\ ery new lot of tubs. Urine neeil not
Ix' wasted. All tiie brine used in w;usliing and .salting the butter and preparing the tub may be
sid)stitiiteil for salt for cattle.
'J'iiere are other plans of |)rep;iring tulis, by use of whey or buttermilk, by steeping in sweet
bay. (V'c. but I he brine-washing is iloubtless the Iwst of all.
1 lay-water— sw,-et clover hay — is very fre(|uentl.- useil. however, in sweetening dairy
vessels (if dilferent kinds, of wo(h1 and tin. for h;in llin;^ butter and (lacking it. It is much
em[iloy.'il in Irish dairies and <-an U- usefully i'lnpjoyed el.^ewb.ere. The hay-wati'r in [M)ured
in t|uite hot.
How not to [ire[ ,ire a tub is ilesi-rilM-d by a city commission merchant who s[ieaks as if he
kiu'w s.iruething about tiie practices em[iloyed anil their [iractical elVecl upon tlie trade : — •
" Til, re is a great deal oi' v;iluali!.' [ir<M!uee >~(ioil.d by igmnant (i.ii'kiiig. Now, when some
f.armers [lack butter, they often act a-, if afraid ol the tub. They take it. and, ()Utting a great
dirty stone in it, sink it in the nean'^t creek, or water hole, or horse-trough for a week. Then
drag it out ainl [>ut the butter into the tub, when the |>o|-es of the wood are full of dirty water.
This not only ruins the butter, but it sjioils the tubs. The most vabijible lliiiiv; I'liout a s(>ruce
tub is the gum tiiat is m it, which [ireveiits anything tainting the butter lhroiii:li it. If you
soak the loL' the tub is made of. or the tub it-elf. tor ;i lont^ time, all this gum is wa.-^hed "out
and lost. N'(iw the (iro[ier way to (la'k a tub of butter i^ to take oe.e of these nice clean s|(ruee
tiilis. ;iiid till it uji full of the hot brine : let it stand like tli.at for a dav. and tlicii jiut in vour
butter."
< >ii t!ie (loint of soaking with tiot liriiir there is ;igreeiiieiit o:i all siiles. I'.el'ore |i,i(king,
the tiili. while still wet, should Ite rubiied with lim- salt.
The Operction In packing, |>ress the butter agivinst the sides, keepinu the surface conc.ave,
ol- lower in liie miiidle. I'.y thus ki'e|>ing the center hollow, the Imlter will pack more solid:
and oni> will the l)ettei- .ax oiil K'aving air s[iaces around the sides of the tub.
('over the to[> with a (liei-e of tine mu>lin. from which all .starch has lieen w,•l:^!led out, and
wbicii has been di[ipe(l in iiriiie. This cloth should Im' cut about li.iif an inch larger than the
top of the butter. I'ress the excess cloth down U'tween the outside of the butter ami the inside
of the tub.
I'lil on a layer of salt, and add w.ater enough to make ,i brine, but not enough to ilissolve
the sail. Tut on the cover and [ip'ss it ti;;lit to its (ilace.
liiilter slKuild be (lackeil at t temperature of fiO to "I'l . and lce[it ;it a temperature
evrii lower.
There is some ilitference of oi)inion whether it is well to place ;i layer of salt in the bottom
of the tub, or only to rub the bottom, as indii'ated aiMive, with dry salt. One siiggt-sts even
sailing occasionally between ililferent layers of (laiking, so that the butter, being in layera,
iiiav lie taken out more easilv.
40 SCIESTIFIC DAIRY PRACTICE.
Tim wi.slios of tlio l)iut»'r doalers oufrht to U' consulted in these matters in which there is a
(ti/rcreiire of opinion, or in matt<TS of ilouht.
Tlierc arc. liowcvcr. a fi-w Essential Points aMut which there !< no qurstion.
First. 'Die hiiltcr shoiild Ix- solitl—iri/liftut air spacr.<i. Tliis point has alreaily beer,
tnuclu'd upon.
Second. Tlic hiittcr slioiiM \>t: nnifurm in color and appearance flirt>iir/]iont tlie %choh
piirkiKje.. .ScM-ral colors in a >ini,'le tiih will make the sale ol' the Imttcr more ditliciilt. anW
will lessen (lie price. It is U-tter alwavs to pack a. full tub at a sinjile packing;. This can \»
done easily in l;ir;:;e ilaii'ies. In small flairie.s it can l>e done by keej)iii;x tli'' ditrerent churning:--
in tlie frniiinlar form, in a butter-holder, and packing only when enougli liasaccuumlateil witli
uhicii to lill a tuii.
\\'lier<.' one ciniiot fill a tub at a sinj^Ie i>ackin^, some of the brine shnuld be placed over tin-
liutler at eiicli i)artial pa<-king. to Ixj p^junJ off at tlie next time of pac-'kiny;, and a cloth wet
wilh iirine tlien sti'etclied across the top of the tub. and the cover pressed down over the cloth.
An ell'ort should lie mnde to have the suljse<juent churning as near as j)ossible of (lie .sann'
I'olor. With care in ther,e few respe*;ts the dilference i!i apjiearance of tJie dilferent churnings
will not be so marked.
Third. Huttcr slmuld be packed to [K-rniit of knowing ami checking tiir irriijht of the
liutter at any time. Weigh the empty tub _/"*•/ before jxickiiii/, i\nd mark the weight Ic.nibly
u|ii>ii boll) //((' //(/* and tin: can'r. Wlit-n j>acke<l, the full weight i>f the tilled jiackage should bf
marked just before the weight of tub, anil the difference noti'd after. A package weighing ?•
lbs., and when tilled weighing 37 j li>s., would In: marked thus : lJ7i — 7J=oU.
Fiiiirtli. Till! iiatnp. of the maker, and the brand of that maker, also the date e>f packit^fi.
-should i)e niaTk(>d legibly on both the tub and the cover. The excei)tion to the rule would be
when the marker is ashamed of his go«j<ls. or has by some mischance failed to make so good an
.■irlicle as usual, in which case it should not Ciirry his br.and, but sell on its merits. This
orecautidu is m(M-i'ly taking advant.age of a gfXnJ oj)i)ortimity to advertise one's goods, and help
iiuyer.- w lin may lil;e the j;ikiiI.^ to tind onfout and get a new supply. To lose so good a chance
of pr(>\ idi/ig for lulure trade, in s<> easy and inexjicnsive a way as branding one's goods, is to
>lii)w an niter lack of Imsiuess tah-nt.
It \\ ould be an excellent plan for ev<-ry butter-maker to buy a rubber stamji with his name
and brand. The date may be written f)n. but it woulil be better even to ha\ca(iate stamp
for each packing month of the ye.ir. A stencil jjlate would perhaps bt; less expensive than a
rtibber stamj), but it is less convenient.
K\ery reader who is a maker (jf goo<l butt<.'r Ls a.ssured that fine of the best investments he
(an make is for something with whicii to brard his buttei-. If one has not chosen a trade-
mark', it should be clone at onre, and the tnide-mark always used, so as to familiarize buyt>r
itnd consumer with the lirand. This c-ourse is imjxjrtant in the interest both of the individual
Initter-maker and of the butter industry.
It is t<j be regretted that there is a risk connected with the use of a private; mark on butter
packages. A writer in the Anurieiiii Affricultnri.it chuuis to have seen his own pails in the
New York market, ro-lilled with poor ^tuff, and sold upon the strengtii of the brand. This
contingency should be guarded against in every jKwsible manner. First, one should deal with
{•onnaission men of known integrity; and second, one should mark the date of make jilainly on
all packages. Against so grievous an injury to lx)th reputation and pocket, there should be
effective legislation.
MARKETING. The object of every mar.;ifac-turer is to find the best market for his goods.
It is as necessary that the gofxls l»e well s<jld as it is that they be well made. The butter-
maker is a manufactiu'er : and not only is it imjiortant tlait he ktiow well the
industrial brunch of his vocation, but that he understand something of the trade side of liis
Inisiness. It does not follow that l>ecau.se the make of the goods is all that could be desired
they will sell, as a matter of course, at their full value. It is no uncommon thing to see
good Ijutter selling at less than value, and \>fK)r butter selling for more than it is worth.
Because of the foregoirig and similar reas<^>ns. it is true that the interests of the iiidividual
butter-maker, and of the whole butter indu.-»try. demand that the trade question bo discus.sed
as a featiM'e of scientific or jirotitable dairy practice.
There are a tew Special Points to whicIi, in this connection, our attention may be directed
prolitably : —
Fir.st. Quality is the chief merit of butter. It is as a luxury that butter has its liigh value
—a value beyond what its nutritive character alone would warrant. Butter will continue to
be a hixm-y only so long as its (juality is Jii>rh. There are few other maiuifactured articles
wlu're (piality has so mucii to do with the disjMjsal of them — in creating and sustaining a
rlemand — as it has to do with butter.
equality i{^ important, in that it alTects l)oth the sale and the prices of da'ry goods.
The Sale of butter is atfected by <piality at home and abroad..
((/) In th(^ Home Market the advantat^e {>( ipiality is to increane the eonniimption, and
eonseciuently the ilemand. Butter is an article generally tf) be foimd on all tables. At most
taibles consumers are free to eat much or little — according to one's liking. Now, whether one
will eat much or little, or any at all, will dejH-nd u|)on the (juality of what is offered. Ls it not
true that a choice article of butter is tempting to everyUxly, while a poor article is endurable
by very few':' Is it not true that inclinati(»n uaually inclines to a liberal consumption of vvliat
MaRKETL\G. 41
is flinicf ; to a nirxlt'ratt' fonsuinptioii of what is only fair ; ana to tnin away without tastin^r
wht'ii th»' quahty is so poor that the senses txitii ofsij^ht ami smell aro otfemled? One has
i»en a jKMir f)hserver. or has had a limited ran^ce of e.\j)erienee, not to have noticed to what an
• \tent the consumption is atfected hy the (piality of the article i)!aced \\\vm the tahles of
■ <in>uniers. If anythinj^ were wantinj^ to ])rove this it would l>e found in the fact of such
tancy prices lM'in;<\'iven to tho gilt-edged butter, ranging from the highest-quoted market
I ric<'s to one dollar per |)ound.
If the quality of all the hut ter and cheese made in Canada wore the very hest. it is prohahle
that the Cana<lian home consMm|it ion would lie at least equal to what is now consumed and
• xport*-*!. This statement involves a lartrer proportionate increased consumption of cheese than
• •f tjutter: hut even such increasi' would not make the consumption of cliee>e per head of
[Hipulation in Canada what it is in Kngland. There are two agencies that will have an educa-
tional eirect njion consumers, and so will increase home consumption. These agencies are
■jii'ilit!/ mul hiir pricr.s ; and (piality surely has e\en more to do lliaii low jirii'es in creating
I liking and a demand for an arti'le thar has so much tlie character of a luxury as has hutter
— or even cheese.
There is a lesson in this, Not only oiiulit one to aim to make a clioice samjile of hutter
"'••'■ause that ]>articular sample will sell easier or better: but every butter-maker ought toniaki'
• he <-lioicest article possible to eiicouragi' a Idi'i/er coiisawptioa and the general henelits to the
'.vliole dairy inilus; ry that would follow such a result.
(h) In a Foreign Market, the main advantage of quality would be to mat competition
-Uee.-«>fiilly.
< 'om|ietition is alroa<ly keen, and it is Ix'coming keener every day. There is one absolute
' oU'lition of success in establisliing a foreign market that will make a permanent demand fur
our giKMls and that condition is (piality.
This condition is monMm|)erative now than it was a few years ago; //r.s^ beca vise com-
(•♦•titors have improved their metliods, and scrniitt, btM'ause artificial products liave been
mtPNluced which successfully comiiete with inferior qualities f)f natural products.
The intrrxluction of Counterfeit Butter has had much to do in making a great change in
the market conditions atfecting the <lemand and sale of real butter. It has even le<l to some
improvement in methods of butter-making. It certainly has affected the chances of sale of an
inferior jiriHluct. Once butter would sell in a foreign market, even though it had a very
inijitferent <piality. In the first place, before tho advent of oleomargarine, tho sale of the
natural proiluct at some price was more s])eedy. Now tlie latter is held longer, and delay
.'iie:ins deterioration constantly accelerated. The ])oorer gra<les are the last sold, and tiny .are
tin- quickest to deteriorate. >Such grades never had too much chance at the best. The
introduction of a substitute of a quality that gave it i>rel'erence over poor grades, took away
tiie last i»oor chance that the ])oor grades had left.
It came about in very natural course, lid'erior samples of butter that once had their
little turn. lie.Lran to be cavoidod by buyers and were at lirst hopefully held on to by sellers, and
;liis >tate of things continuing until the sellers were gl.ail, at any jirice. for any i)urj)ose, to get
1 id of any article, whose destiny was not the dining table, unless in a disguiseil form.
It is not strange that a somewhat sudden a|>|)earance of so disturbing a character !is
• >!4-om.ir^arine demoralized that end of the butter trade most easily atfected — the tail-end. or the
-apply of utiiff called butter — a thing whose natuial good (|ualities of llavor had been hidden
i.y ;iii exeess of salt ; and the taste of the salt even failiiiu to hide the rancidity which rost> over ami
aijove all. The head-eml of the trade was little alVected. A natural objecti()n to what was a
spurious compound at its iiest, ami jin utter rei)Ugiiaiice to that compound at its worst, led to a
d«x-ided preference for the genuine arliide. wlu'iiever the latter hail any merit of its own
-ufhcient to make it at all likeable. Thus quality liocame more than ever the ccjudilion of the
successful marketing of butter.
The demand of tlie poorest butter (unlike the condition of the butter itself) never was \-ery
sliarp. It is now becoming milder than e\er, and the demand for the best butter has always
Ixi-n even greater than the su]i)iiy.
Few countries have ailvanced so far in i]\o art of butter-making that the bulk of the butter
j(roduce<l h.'is been the best grade. In this fait lies An Opportunity for some country to
■-l>e<-dily Improve the Quality and furnish the World's Market with that for which it is calling,
and for which it is willing to ))ay well.
The elfect of quality on Prices is one that ought to carry force with all butter-makius.
It is doubtful if any other article of diet has such a range of jtrices as butter. Indeed, there
-N<'enis to be no other .article that, essentially almost a pure luxury, has beconu! so common an
.irticle of diet and so nuich a necessity by virtue of habit and use. So much a necessity does
butt< r IxTome that once accustomed to it, most families will continue to seek it, be the price
what it may. so long as it be within reach of their means.
The jirice of butter ranges all the way from 10 cents to one dollar. While the higher-
l»riced brands are ])erlia]is not so much superior to some of the lower-priced brands as tin;
are paid jmrely f<>r (piality. or for what is supposed to be quality. It may come,' wlien a finer
fjuality is more generally made, that what are called fancy prices will be lowered ; but along
with that effect there doubtless will be an increase in the average prices, due to the larger
consumption of fine butter, moderately high-i)riced.
42 SCIEXTIFJC DAIRY PRACriCE.
All those considcrationH point out emphatically that the rej^ilator of prices is QUALITY, a
fact KtroiiKl.v cncouraginj? to an etlort on the part of every butter-inakt-r to lieln in evcrj- way
jx).ssible to improve the whole make of butter in this imiKjrtant respect. If the butter tnule !«•
depressed, if the liome consumption be less than it ought to l)e, if the exports are falling off
instead of increasing, if prices be low — if, in a word, the outlook be discouraging, it may bo
said truly that the whole evil lies mainly in the fact th;it a gootl deal of the butter made.
in8tea<l of In-ing the choice luxury it niight Im>, is a jxjor distnisted thing. If a remedy be
Bought, let it l»e looked for in the simple recipe^ — impkuve tiik quauty.
The marketable quality of butter is judged Ijy certain Points. It is difficult always to
determine the relative importance of the ditfereiit points, because they are all so imjwrtant ;
for instance, color h.Ts absolutely no effect upon the; eating (|uality of butter, because it does not
affect the taste ; yet a goo<l color is sometimes necessary, in order to make l)utter salable. The
lesson from this, then, Ls tluit careful attentivii he qivev to ererythhui that u'M be taken into ac-
count in grading the (mtter in the market. The "Scale of Points" iisiuilly iidopted for judging
butter is necessarily somewhat arbitrary, for tiie reasrin just given; that is. the difhculty ot
estimating tlieir relative importance. ' Naturally, ditrcrent scales have U-en adopted, aii'l
sometimes they are mislea<ling and unjust. Tlie scale nt points ad(jj)ted at the Dominion
Exhibition (1886) allows 10 iK)ints for each of five (|ualities.
This scale is oj»en to criticism. For instance, why sliould color 1k' made equal witli
either keeping-quality, flavor or texture? Color is secured with comparative ea.se. it
adds no real value to food, and may be only imitation; while each of the other qualities
are important intrinsic qualities, antl are secured only by skilful manipulation all through the
process. Again, if kt'eping quality be equal to flavor, in butter intended for a quick market, it
must be more than equal in butter intended for a slow market. Again, heavy over-salting
Would be a defect to which a poor, though perhaps natural, color is not to be compared.
Doubtless, no scale of points could he devised that would not be of)en to similar criticism.
The best that can be said is that a scale is sometimes necessary, as at exhibitions, and that
time and experience will give an approximately just one. The principal merit of the evenly
proportionea scale just given, is tliat it brings into equal prominence eiich quality of butter,
making it necessary for etptal attention to the minor paints. The effect of this upon the
butter- maker is good; and if injustice be done it will not be in the market, for here the buyer
does not judge outter by any mechanical rule, but rather upon its merchantable merits, as
nearly as Lis judgment will enable him to do this. A Standard Scale of Points is desirable.
Whether or not one is practicable is an ojx'n question. The following varied scales will show
how far ajrort we are in our ideas of what shoulil constitute standard points : —
^(We,,
QnaUtij.
Eating Quality (or Flavor) |
Keeping Quality (or Make) i
drain, or Texture i
Purity, or Freedom from Cjiseine, eU". . . .
Salting
Solidity
Packing
Color
.\ppea ranee
Color aini Ai)i)earance
Make
IMake ainl Salting
Salt
•J")
— .• —
— ^ (-.- '
t 5 *
rV — •
EE •
X
- 5
•,'5
10
20
•JO
10
!.">
lit
>
:r.
c
■—
n
■"'
o
"1
•^
!•!
10
iio
10
HI
1.")
100
100
KM)
".u
."iO
The st-ile of points in the first coiuiiui is th(> result o'' an atteui|>t by tlie writer to establish
a .Standard Scale of Point^s. It is too much to ho|)e that in the al>ove this objei't Mas been fully
attaine<l. It is enough to hope that the foregoing may t'onii or suugest a seii'iitilic iiasis upon
which ex()erience in time may build what will Ih' generally acceptable.
The two essential qualities in butter-making are the eating and the keepinu c|ualities : and
everything else is pr-actic;illy included therein. The only object of givinic jxiiiUs to other
than those qualities is to afford an opportunity of making an estimate in detail.
Sometimes, too, one of the two essential ((ualities is alxtve atiotlier in importance.
Generally si>eaking, the eating quality is the most imiwrtant. Without eating (piality it
would 1h> little object to have a keeping quality. The higher, t<.K). the eating (piality. the more
quickly butter is likely to go into consumption, and the less necessity for k)ng-keeping. Once
again, a high eating quahty can be secured only by a gt^)d make, which itself nuist answer not
a little for keejjing quality.
On the other hand, the flavor must somt>times i)e subordinated to the keeping (piality. as in the
case of butter to be ship}R'd to markets so disUmt that keeping (piality is imperative. Even where
SPECIAL roLXTS /.V MAHKETISO.
48
butlf'r piM's into quick coDsuiiiiitioii, it is oftfu siil)JLft t<> oxigt'iicios wliicli tost its keeping
quality, and tliis fact makes tlic latter (luality a^ain f)roniinent.
A* scale of jioints. therefore, ouplit at once to make two main divisions of tlie proiH>rties of
butter, to afford also a means of juilfjinK in detail, and to allow some margin for adjusting tho
various jiropcrtit^s in respect of the relative luiixjrtance of the two main qualitieii under the
Bpeeial circumstances of the rase.
The iirst scale of KM) jxiints, piven for a standard, in tlie foreRoinR, has some merit in these
res))fct8. The foUowiiif; will show the variations possible in tliat scale : —
Scale.
Form A.
Form B.
Form C.
Form D.
Quality.
Eating
Keej)ing.
Eating
Keeping.
Eating
Keeping.
Eat'g & Keeping
Eating and Keeping
Grain
20
5
5
5
5
5
10
20
5
5
5
5
5
25
7
7
i
5
5
10
15
3
3
3
5
5
15
3
3
3
5
3
10
25
t
7
rf
1
5
7
40
10
Purity
Salting
Solidity
Packing
C!olor and Ai)pcarance. . . .
55 45
66
M
42
58
100
The above is more as suggestive tlian it is any claim to something establisli<'d. Form D,
fourth column, is the basis upon which variiition may be made to suit the nature of the market.
It will be noticed that the giving of a place to the property of " i)urity " is apparently an
iimovation.
By ])urity liere is intendotl freedom from what may properly be called foreign matter in
butter — such as butter-milk, or caseine. Butter-milk, or even caseine, in excess in butter, is
objectionable for a double I'eason. It is an adulteration, and it causes rancidity. Even water
may be included in this |)oint, if it be in excess, or if it l)e impure. Surely there is need
enough to take into account this sjx>cial jn-operty.
In order to judge of the purity of the butter, one nuist take into .'iccount the general
appearance, along with a consideratif)n of process of mamifacture employed. If judges, or
buyers, knew more of the circumstances attendant U[)on the manufacture of butter, they
could generally estimate its value more justly th;in otherwise.
More attention given b}- f)ersons interested to i\w facts ofviannfacture, including care and
feed of animals, management of milk, manii)ulation of cream and butter, character of salt,
water and t(j()lsemploytHl, would help greatly towards the solution of the problem of improving
the dairy industry.
Second. Uniformity is another imiwrtant factor in the market. This ([uality is necessary: —
('0 In the Package. The ))ractice common in small dairies of j>acking dilferent churnings
of butter in a singli ib, throws u|)oii the market a great deal of butter wbicli shows several
laj'ers in a package, ■ d all tlie layers more or less ditfiTcnt in color, seascming, etc. Even
where the intrinsic v;. ,i.e of the butter is not improved liy the ((uality of uniformity, the value
of the butter in the market, and sometimes the chance of a sale may dejiend u]>on such (piality.
The writer has in mind an instance where .■in excellent dairyman was unable t<j till a small
order, simply because one layer in a ])ackage hatl not a g<M)(l color.
There are various ways of overcoming the objection of lack of uniformity. First, by
having a large dairy, and ])acking a full tub at each churning. Si'ro)t(l. by holding the butter
in granular form until enough for a full package li;is been seciu-ed. Third, by such care in
the process and packing that the butter will be as uniform as it is jiossible for dilferent
churnings to l>e. lAxatly. liy imtting up smaller ]>ackri(/(s. as in ])aiis. &c., for a near-by
market.
{h) Uniformity in the General Supply of a dairy or a district is also imi»>rtarit. One of tlie
great advantages of the factory system is the fat-t tliat the gcni'i;il siip[)ly is very uniform.
Having samjiled a few tubs, the buyer safely makes a ])urclia.se of the whole. The sale is more
easily made and better prices secured. Any satisfaction which the butter gi\es is jielpful to
the marketing of future lots. If tiie future lots possess the same (jiiality of uniformity, the
demand begins to assume an (established character. Thus it is that in the marketable value of
the butter ])roduct, uniformity beconu's an imiKjrtant factor; the more this (|Uiility extends, or
the more ground it covers the more advantages there is in it. It is an a<lvanta'ge for every
dairyman r.- )t only to make uniform all the butter of a single season, but the same quality the
next and subsequent seasons.
Jlore than this, it is an advantage to every dairymaix to have all the butter-makers of liis
district to make an article uniform in (juality with his own. so that the whole butter of the
district may be worth ln-ing sought out, year by year, by rival purchasers, all eager to
secure it.
Third. Appearance. Another factor in market (juality of butter is appearance, both of the
butter itself and .of the ])ackage, or its covering and surroundings. The butter-eater enjoys
eating butter only when he believes it to have been made by cleanly jx-rsons, in a cleanly way.
Persons are met who never touch butter, liecau.se having in some way become disgusted with'it
at some past time. People will frequently judge by the appearance'of the butter, the manner
44 SCIEXTIFIC DAIRY PRACTICE.
in wliicli it is jmt up, wlicthiT or not it is clean and Rootl. As it strik(>s tlie eye, so does tlie
buyer judge the (|uality. Cert.iinly intrinsic (jualitv nuist sui)i)ort the anpearance ; Imt it i,
e<iually true that if ai>i)earance he aj^ainst hutter, lio\vever k<>'»'1 't-^ Kt'""''''! 'piaUty ollierwisc
its market vahie will he de]>re('iated.
Fourth. Reputation is another imiportant factor in sui'cessful marketing'. It seem-
strange that this matter of reputation is nut aecouiiteil of more importance. The manufactiu'er
in other lines is wiser in his generation tlian is the hutter-maker. The ]»iaiio manufacturer i~
careful to give ids piano a name and to try to huild up a reputati<iu for himself. When h"
makes a i)oor article, ho gives it tlie name of some other maker, real or lict'tious, so as to Iom
nothing in putting something inferior on the market. As witli the jiiano-maker, so witli th-
cloth, leather, im|)lement, and other manufacturer. If it he policy with the maker of good-
that are necessaries and will he bought, to a large extent, even if of poor (juality, how inucii
more i.s it fioli(-y for the maker of butter which, being a mere luxury, will be bought, as butter
almost oidy in proportion a.-^ it is of lirst-rate ipiality.
A Bad Reputation is scjmething to bea%'oided as one would avoid a stain that is hard to rui
out. It is iKj easy task sometimes to establish a good reputation; but it is harder still t'^
overcome the jirejudice to one's interests <'reated by a jxior reiiut.'ition. Mr. Mayer, at i\
Western CouM'ntion. in lSS."i. stated on the authoriiy of an agent whom he sent to England,
that some of the ( anadian hutter put along side of Danish Imlter. was the best of the two, anii
should have sold for more ; hut, owing to a deserved [)rejudice against Canadian butter, it soM
for less. Upon every ( '.madian, then, who is interested in the success of the hutter industry
of the country, it is ineundient to do his part to wipe out a i)re.juilice due to the i)ast. it matter-
not whether jie himself were in any degree to blame for the existence of yuch jirejudice.
On the other ban 1, A Good Reputation has an alisolute money value. It is said that when
a valuation was made of Mr. Waring's ()(ii)i:N Faicm, the (iooD-wn.i, alone was estimated ai
ten thousand dollars. Jlr. Waring had been brei'ding Jersey cattle, and making gilt-edged
butter, wliich sold at one dollar per pound, {huiliti/ was ne<'essarily the i;asis of the high
])rice ; but once a reputation was established, the butter sold ii/mii its inniu: Customers win-
l)ought the butter were confident that it would be good ; and those who were buying live-stock
trusted to get full value.
Mr. Mcpherson, known as the cheese-king of Eastern Ontario, has Ijeen a wonderfully
successful man and has shown himself possessed (jf marked genius in the establishment of
probably the largest dairy manufacturing business in the world. th(> character of which is
unlike anything that preceded it. Mr. Mcl'herson sold his cheese product at a go(Kl price,
often in advance of the current jirice, and /-/y ti'li'<ji(ii>li. What alone enabled him to do this
was a rcpntntion.
Sustaining Reputation. — llavinjronce secured a repiUation, which can be done only by
continued, piM'sistent, intelligent elfoi-t, and honoralil.' dealing, it should In' guarded as the
apj)le of the eye. To do this one mu->t kee|> up to the standard always. If by some mischance
there is defect in one's goods, send them olf nameless, !<) staml oii their own merits, and not on
the merits of better goods that have preceded tliein. Tiiis is .a ])olicy that will jtay. There is
too, a better motive : it is a (;ourse that is right, .iiid o;ie to follow which for the sake of right
will give a man what money caimot give— self-respect.
Fifth. Suiting the Market. It is a cardinal princi|ile in manufacturing tliat the liking ot
the buyer, or the demand, shall control the character of the i.--ike, or the supply. It
is a principle that holds good in dairy manufacture to a larger ex:ent than the? jiractices
of dairj'inen seem to apprei^ate. It is too common a ))ractice of fanners to make
such butter as a chance method hapiiens to produce : with no thought whether it is the kind
of butter which best suits the consumer who happens to get it, or whether it is suited better
to some other market, or whether it is well suited to any market.
This is not the ])lan adtijited by successful dairymen. Tin Danes always make an article
suited to the recpiirements of the market in which they ii't<'nil to sell. They make a butter
whose chief quality is lomj-kecpiiuj ; which is intended for shii)ment to warm countries. It is
also ])acked in a special manner, suited to the re(}uiremi'nts of the market. They make
another butter that possesses less of the quality of long-keei)ing and has a more developed
flavor ; which is inteniled for and stiite<l to the English market.
The French make two kinds of butter ; salted and unsalted. American salted butter
would not sell to the Parisians accustomeil to unseasoned butter; and the French unsalted
butter would not be appreciated by Americans accustomed to butter more or less seasoned
with salt.
The success of Denmark an<l France in the hutter markets of the world is due among
other things to this cardinal principle. Want of success of some other t'ountries is partly due
to ignoring that principle. Its claims are imperative — every buyer will give preference to the
thing that suits his judgment or fantry, with no thought of anything else, unless it be something
that also concerns himself — price, and so forth.
There is one qualilication of this principle, in its hearing upon dairy products. To a certain
extent the appetite and liking is created by the character of the supply : in other words to a
certain extent the taste of the (H)nsumer mai/ be eduaited. or his preferences modified. The
American does not like imsalted butter : but he can be led to buy butter that is light-seasoned,
and when supplied with butter seasoned less than that to which he has been accustomed he
will in time learn to like it and to give it the preferejice.
The lesson of all this is plain. Tr}- to make a butter suited to the mai-ket intended ; and if
SEASOXIXa TO SUIT THE MARKET. 45
BcUiii^' direct to cnnsmnors, cautiously educate them up to wliat is better for tlicmselve.t and
viore prnfitahh to siippli/.
Tlie Difference in Butters, in a iiiarkot sense, is first in the Seasoning:. The only soasoin'nv
in butter IS that ..f salt. Tliere arc tJiree ^'-ades in salting:—
((() UnsaltpH Butter, such as is consumed so cwtonsivclv in Paris. The characteristic of
this butter is :i delicate flavor, which is not hidden bv anv sea.soning. It is intended I'cr a
near-by market and early consunifition, and it sells for a high price.
0>) The next butter is that Medium Seasoned. This is butter salted to the extent tiiat
stroiKj bnm would salt it, wh.-n in the (/rtnuilar vonditmn. Butter, woll-m.ade and salted in
tins way. and not hehl over, but placed instead ui)on a fairly (piick market, onqht to be
High on.HiKh seasnne<l, either for the English, American or Canadi.-m palate. It would not
please .all con.sumers, but there will be a brisk enough demand for nl ho tirst-class butter of
this kuid that shall be fiupi)lied for some tinn>. and a goo<l supply ( ich butter would soon
educate the taste of the consumer up to the point of preference thei
It 13 to 1k3 remembered that iiiedium-seasoneil. or in other w ids, brine-salted butter,
eiiouia t>e i)relerably i)laced in a somewhat quick market. "When made at its best, however,
and kept ujuler lavorable conditions, it will stand keei>ing. if necessary.
(c) High-Seasoned butter is that which has been salted bv the addition of drv salt to the
strengtii ot the brine salting: or it may be butter which 'has been altogether drv salted.
Jiutter salted J ()f an ounce to the pound and over, or o per cent, and upwards, niav be said U>
be liigh-se;isoned. Butter made in Canada and the United States iu summer, and'piicked fur
winter use, or tor e.vport. is generally high seasoned. There are many consumers who. haviii''
been long accustomed to such butter, give it the preference even when it is fn'shly made,
ine too common habit of gathering butter into large lumi)S, and enclosing in it an excess of
Dutter-milk and cheesy matter, has made such hi-h seasoning somewhat necessary. By the
adoption ot the improve.1 system, and the gradual education of the consumer, high sea.sonin"
may and should become a thing of the i)ast:
The ditlerence in butter, lies secondly. In the Flavor. The llavor of butter is something
winch IS under thj; control of the butter-maker. It is possible to have a butter with a low
navor, or with a flavor that develojis slowly, or one with a high flavor.
1 u''"?4 ^ ^?^ Flavor. There are two theories regarding the cause of development of tlavor
m butter One regards this development as due to the changes in the butter, which are of the
nature of decomposition ; and the other regards it as due to oxidation, or to the influence of the
air. I he practical character of this Manual forbids giving more attention to theori/ than is
necessary m order to arrive at a right practice. It is enough for the present for us 'to know
that the practice is the same, whatever maybe the right theory. We know that flavor in
butter has to be developed, that development requires time, that development is very rapid in
milk and comparatively slow in butter, that ea-posure to the air is of advantage for milk and
not so tor butter, anil that development may be hastened or retarded. We know, too. that
While development of flavor is under partial control, it cannot be wholly arrested ; it will go
on constantly. "
Having in mind these facts, we may find a simple Rule that wiU guide us. Fttniish a
butter which will have a flavor developed at the probable time of consumption to suit the
taste of the consumer. Butter not intended for immediate consumption must have a low
flavor, and one that will develop slowly. Such a butter wiU have a long-keeping quality, and
wiU better s.atisfy the taste that is dependent upon a distant market for its supplies The mild
ron^i^i 7..?'' f u*""; ''''I ^^ much preferred to the over-developed, strong flavor, and, perhaps,
rancid taste of a higher-flavored, shorter-Uved butter. . i ^l -
foefillA "i^^ Flavor. The butter whose flavor develops slowly, would be comparatively
i^l iTprr™''"'V-°''';°n ''""'^'' ? butter-producing countries where supplies are constant,
T^i IlT •^°'i^"™Pt'on follows production more closely than it does in some foreign markets
The eating of such butter has educate<l the taste for it, and, there being less need for
keeping quahty, such quality is sacrificed to a more quickly developed flavor.
«,na^=Tf *° ^T^\?^ Flavor. The Danish practice affords perhaps the best illustration of tlie
^^oroffi .'^o^troUmg development of flavor. Cream is churned immediately after it is
separated from milk that has been kept at so low a temperature, and set so short a time
that both milk and cream are still sweet. The result is a butter less in quantity but of
ofexnOTt^t?ade whieri'^ ^'?P^"" T^ .^'''''I''"- ^"'-^^'^y' ^"^ °^^J« f"'- tliat branch
^rM '•^'^ '^ which demands it and will pay for it.
will snif'^effb.'^ lirr ''''■""* 'i butter that wfll possess a high flavor when it is fresh, or one that
will suit either the home or the English market, the cream is allowed to stand 24 hours and to
iKH-ome shghth, sour. Thus it is that the development of flavor is controlled by controlhZthe
mZ^Z'ohi\". ""•^' "'"^ "''"""i ^'-^T <^hurning This is because of the fact tha?"he bvelop-
tiZr',Z^l^K}lV'''"^''l'^'l\^ "' the milk or cream, and comparatively slow in the butte?:
manuElcluring the buu'er ''''''''' ° ^"'^^'^ ^^' "'° '^^'^ ^^ ^^^ '^^^' ^"'^ ''^^ ^^^^"^°^ ^^
wanSTthp'^n°n^rZ7:!r'%'''^"''-!^ 7'1^ Suggest themselvcs to the butter-maker, in which the
wants ot the maiket may be suited, to the advantage of all.
the nfnrp\i;Snnw.^ °^ ^^?'^^^^i ^^^""^ ^V^ have another important factor in marketing; and
the more distant the market the more important this factor becomes. Other things beinc
equal, the larger the quantity produced tlie tetter the chance of selling ea^^ily and S One
46 SCIEXTIFIC DAIRY PRACTICE.
of the principal c-wlvantapes over private flairies of the factory syHtem is due to this factor.
The larger the (jiiaritity, the li^^htctr the cost of liandiiiij;, and the Ix'tter thi; chance of Bale,
\Vh(!n tlie iMim'j<liato Uninl denuunl for i)Utter is insuHicient to ahsorb one's whole pro<luctioii,
Icavinj? a surplus for whicli a more distant market is re<iuired, it becomes an object t6 the
dairyman to mcrease the quantity available for such distant markt-t.
It is an advantaKC, tlufn, to have whole districts ^iven up to certain lines of dairy
production; whether by th<! adoption of co-ojK'rative or factory system, or by the farmers of
the district makiny somewhat of a spc<;ialty of a particular line of pro<luction. Under certain
circumstance's, then, the dairyman may welcome and encourage neighbours to follow him in
his special lino of pro<luctioii. This advantapo holds g(Mxl especially in the jiroduction of
staple goods, for a more or less distant market, where the demand is large enough to more
tlian cover the wIujIo production of one's district or locality.
There arc, however, circumstances luider which it will be wiser for the dairyman to follow
an opposite course. There are times when there is an over-j)roduction, and when jirices am
unprofltably low. Under such circumstances, the intelligent flairyman will, sometimes, find it
to his interest to launch out into some line of i)r(Klucti()n in which his neighbors are not generally
engaged. Probably there has never lacked some opportunity to do this. The opportunity always
exists, and it is only reijuired that the d;iiryman have discernment and judgment tt) see ainl
embrace it. For instance, there hiis not often Ix-en a full supply of fresh-made butter in
winter. An increased supply would serve only to <!reate a stronger demand, even at higli
prices. For a few farmers to engage in winter dairying is to relieve the summer market, to
mcreiuse the aggr(>gate consumpticjii, and to stiffen prices.
Connection Between Consumer and Producer. There is notliing in marketing butter of
more importance than keeping up such connection. If all the butter were e(|ually good, thin
would be of little or no importance; but where quality is everything, as it is in butter, ami
■when there is so wide a dillerence in quality jis there is to be found in butter, the connection i.s
of first importance. The consumer, or the buyer who supplies him, should know and be able
to find the maker of the butter. Otherwise, the maker of the best quality obtains the average
reputation, which is lower than he deserves ; while the maker of a jjoor article profits in that
the average reputation is higher than he deserves. If the proportion of bad butter to good
butter be large, the injustice is still gi-eater. One good tub of butter in ten will not raise the
general reputation in any appreciable degree, to bring any measure of justice to the m.aker of
that one good tub. When the disparity is in so largo projKjrtion even the maker of the poor
butter does not seem to profit by his neighbour's loss.
The only remedy for this is to have the connection maintained between maker and buyer.
or consumer. When the consumer buys butter that ho does not like he will be careful to buy
no more. But when the consumer finds upon liis table a choice article he will be likelv to rest
satisfied only when he has gone to the source of it and secured a continued supply. Ihis will
really benefit all parties concerned. It is annoying to the consumer to go to his grocer for
" More butter like the last," and be given another and inferior quality. To give liim the best,
and as much of it as he likes, is to make him a better satisfied customer and a larger customer.
The maker of good butter will get more nearly what his butter ia worth, and profit by ami
enjoy a well-earned rej)utation. The maker of poor butter wiU get at least his due ; and the
poor satisfaction that he will find in a slim reputation ; and slimmer profits will, perhaps,
induce him to adopt the best remedy — better methods and an improvement in quality.
Sell direct to consumers, if near 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, out 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 by the dealer.
In order to keep up such connection, the butter-maker should put his Brand upon all his
goods in such u manner that the buyer can trace back to the maker when wanting furtlu'r
supplies.
It will always oe an advantage for makers ot good butter tu adopt u pleasing name for
their daily ; and in addition, perhaps, a particular style of package ; or, in putting up butter in
table shapes, to adoi)t a i)articular shape, or some emblem for the prints. In time one will
have a Trade-Mark which will have a value in itself. As one increases liis reputation, hii
brand, or trade-nuirk, will become of greater value.
When there is risk of the trade-mark being imitated, u. . .o uae plainer language, being
stolen, one may secure liis property by Registration, in the way provided by Government, ami
involving very slight expense.
Where a whole district is engaged in supplying th^ ^mul market, and the quality of the
whole make is good, there would be an advantage in combining to make choice of a brand tliut
would distinguish from all other butter the butter supplied in that district.
To lead up to this point, a few of the best butter-makers might unite, and take in others,
as fast as these others would improve their methods and the quality of their make.
This is a sort of cooperative work that would be 'specially advantageous where other
cooperative systems, such as creameries, factories, etc., have not yet been established.
To carry out the idea still further, a National Brand might be adopted, and all butter to be
exported be inspected and graded. This would be a double protection. First, it would protect
^1 TRADE SYSTEM. 47
national interosts. It sometiinps happons that unscrupulous traders in noiRhlHiring countrios
|ialin olf inferior Koo<ls umler the name of the noiKhlMjr. It is dony KOMU'tinics to pt't rid of
jKKjr stock without injury to home reputation ; and somctimcH to Ret the advanta>;o of a foreign
reputation. A national brand would avoid this risk, and would doubtlesa be of i»usitive benetit
in other ways.
Secondly, it would be a justice duo to the makers of first-class butter, wlio suffer from the
^jeneral bad reputation of the ccHintry, for they would not ho sutler if butter were ^'railed and the
U'st brands were kept separate, in a way U) establish a reputation at leiust for the best brands_
Ei(/lith. Holding Butter. Tiiere are more than the Seven Reasons which follow wliy
butter sliould \h' sold lus B<K)n ;is made.
1. IJfcause dairy jjoods are at their best when Jirfit made. The exception to tliis statement
is a verv lit,'ht one ; it is where butter i.s made with unripened cream. Uf the ordinary
butter of till- country it may be said that instead of imI)rovin^^ it deteriorates by bein>; kept.
Tlie very choircst samples of butter have the largest i)roiK)rtion of the soft fats wliich are more
easily digtstfil, and jiossess the linest tlavur, and are tiie shortest-lived. The hard butters have
nn e.vcess of tin- liard fat, called stearine, which depreciates the (piality.
'2. Be(,'ause tlie sale of dairy g<HMls as fast as made, will inereasc consumjiiiun, the
reputation of the VKiLers, anil Ihe j'i'ice.i.
;i. Because lioldiiig dairy gotnls turn-s the trade into other channcla, and gives the
vhdle advantage lo the competitor, who jjlaces liis goods on the market as fast as they are
made.
4. Because it is tlie jyractice of the mod successful dairymen everywhere to place
their goods at onee on the market.
In the Boston and other large American markets it is stated that most of the high-priced
iiroduce is S(jld within a weuk of its manufacture. The French send their butter to the
English market within a week, the Germans within ten days, and the Danes within two weeks
after it is made,
5. Because, butter-makers who e-Tjmrt butti'r are, at the best, at a disadvantage icith
competitors who are nearer the market ; and the practice of delaying shipment simply in-
creases tliat disadvantage.
ti. Because whatever is rjaincd hi) rise in j)riee in lost in some other tray. When there
is a rise in price it is conlined generally to the freshest and linest parcels, an<l does not often
benetit tlie stale lots. If one does gain in some special instance, it is likely that such gain is
more than otfset by the loss uix)n other occasions.
7. The holding of butter by makers helps to make the butter trade speculative, by
introducing the factor of uncertainty as to the extent of 8up]>ly.
The j)olicy of quick disfX)sal of butter is one not alone for the maker but for the dealer.
The speculative tendency, wherever it exists, is hurtful to the general interests, and the butter-
maker should condemn it by his own example, and by any inllueuco he can bring to bear upon
the dealer.
Make a butter that will keep, for there may be a lull in the demand, and butter bo not
salable ; but wlien the market has fairly opened, do not hold for a rise. The non-speculative
policy is the wisest policy for the producer, especially, of dairy gooils.
Ninth. The Trade Problem. Perhaps no one thing hasstocKl more in the way of improving
the butter product of Canada than the system of buying carried on by local traders.
The th'st evil is the fact that everything was Ixiught that was ottered — gcjod or bad — and
the same price was paid everybody, without regard to quality. The effect was to discourage
-U disposition on the pai-t of many makers to improve their make.
The next evil was the lumpmg together of all sorts, without regard to color, salting, or
other quality, leaving it standing, perhaps, in a cellar or room tilled with strong Havors from
tobacco to coal oil. and then shiiiping it badly packed to sicken the market and eat one's own
profits.
This state of things has been mending and will mend still furtlier. Thanks to the better
understanding of the dairy question than heretofore existed, it is now less ditllcult for the
Btore-keeper to discriminate in buying butter ; and he may pay according to quality.
It is now no ditiicult task for the store-keei)er to improve his system of juicking. On
receipt of butter he may have it put into a cool cellar by itself, and well covered with saturated
brine. Every day or two ho may take a little pains "in classifying the ditforent lots, having
special regard to bringing Uko colors together, where the parcels assimilate fully in other
respects.
lie may now, by the use of a hutter-worlcer, re-work tliis butter, color it, if need be, and
then pack it properly and ship it for immediate sale, to be sold on its merits, as store-packed
butter.
The clianges taking place in dairy practice are leading to a correction of this old and
■objectionable system of store trading in butter. The establishment of creameries, the increase
in the size of dairies, the specializing of the industry of butter manufacture.— all are doing good
work. Enterprising traders have it in their power to improve materiallv the state of things,
and circumstances are now very favorable to any effort they may make either in establisliing
creameries, or in educating their customers to a better practice.
Tenth. A Trade System is another very important factor in marketing. In the improve-
ment of the dairy industry in Denmark much credit is given, and justly, to the improved method
of manufacture ; but too little account is made of the fact that the trade svstem also has been
improved.
48 SCIESriFIC DAIRY PRACTICE.
Iiidft'd, Huch irnprovoiiH'iit w coincidont with suoroHs in <inirj-inR everywlu-re. Snj-s Mr.
Ix)rij,' : "The Fn-ncli fariiuTH owe imicli of their exlemled frmie to the system of niidfllerupn.
These nersoiis visit the iiiarltet iiml purciiiise tlie hest siiiiipies <»f itufter, vvliicii iire iiiaiie up in
siriKli! liiiiips. the whole iiiiiiiiiiK of the weeii. " In Denniarii the laiKe piK kiiiK-iiouses and
shippers niai<e tin. vriy most of tiie situation, in some cases e\en to an osersiglit of tlie
ruanul'iicliue.
Tile la( k of aHystcni in the trade in KuKland is referred to i>y ^Fr. Lon^^asfolIowB :" Even if
tlie production of hiilter were at once doul)led, we fear that imports ssoulil recels e Imt a very
Hlij^^iit clieck, owin^' to the iiitiir (thuciirr of (iiti/ si/sfiin of l>nii>;in^; Uritish Imtter into tiie
(Britisli) market I ('ntii we lia\e a systi'Ui under wiucji dealers iire eualileii tu purchase farm
butter*'// ///7/.S ;iii(| placv it in our ciiief maikets, J5ritisli producers of tiie liest article will not
obtain ready sale at remunerative |)rices."
SiK'li a statement as the above would hardly be credible eomiuf; from a lessi'r authority ;
but the experience of many a butter-maker will enable him to see how possible it is to make a
trood article and be paid no better tli;m a nci;;libor who makes a poor article ; and all due to
tiie lack of a trade syHteni.
It is in the power of every jii'oj^'ressive dairyman to helj) to supi>ly this lark, where it
exists, by makiuKa ;:ood arti(le and seeking; a market \vhi(di a|)precialeH (juality. Hvery
i)utter-buyer will Mud it to Ids interest to move forward in tliis line. The impressive statement,
by Mr. Lon;;, al>ov(' i|uoted. will help m justify the importance attached in tliis Ma.nual to the
trade branch of diiiry i)ractice.
hl( raitli. Low Prices are somethinj^ to which every dairyman has a lep:itimatc aversion.
While low prices are not to bo welcomed, they may be rcKarded as not wdiolly evil. The
cheai)euin;^ of Kiich luxuries as dairy jiiHMlucts can tend only to incieased consumption.
It is in jilace hero to caution the dairyman aj^ainst c:han;;iiit; his line of manufacture by
reason of low jtrices. There is a temj)tation ainon;; producers to chanj;e from one l>ranch (>(
produ(;tion to another, IxicauHO the j)rices of one's own line are low. For instance, when cheese
sells hi>,di, and butt<'r low, there is an inclination to cliauKo from butter to cheese. It is not
wise to do this, for the chances are that in the following; wason the conditions will be reversed.
It is wiser to follow pretty ev(!nly the tenor of one's way. To chanj^e often is to follow in the
track of the advantaj^o, and always bo just behintl ; to remain in one's place is to get the full
benefit of the reaction which is almost sure to follow.
When low prices are due to an over-production, however, it may V)e well to look about for
Home other line of production that has not been taken u]), and so relieve one's self and the
general ])roducer.
Twelfth. Storage. Butter cannot bo handled in any considerable quantities without suitable
an-angoments for storaj^e. A cellar with a brick or stone wall, with a cement floor, will be an
excellent place to store butter. The tubs should stand at least a foot hij^her than the floor.
The place should be well aired, neith(>r too dry nor too wet, and, of course, scnipulously
clean, and free from odors. A box of lime should be kept on the floor to absorb the damp air,
and the lime should be renewed from time to time.
In storing butter, see that the butter is in the ri.i^ht condition when first laiil in. and examine
it from time to time. Any faulty brine should be turned olf and good brine substituted. One
should have on hand, for use when wanted, a good hrine-Jioldcr, containing a supply of brine,
preferably made from boiled water, in w hich there may be a light proportion of saltpetre and
sugar.
lliirtccnth. The Home Market. Too often the home market is neglected. There is a
field in home su])ply that \\ ould be i)rofitable working for thousands of dairymen. The home
market is a quick market; in supplying it one may get nearer to the consumer, be less
dependent upon middlemen, suffer less from imperfections of one's neighbors, and so get fairer
remuneration for one'? labor. A foreign market is to be desired; but not at the expense of a
home market. Every butter-maker who can cultivate profitably a near-by demand will be
wise to do so.
Fourteenth. Export Market. The first market in the world is that of Groat Britain. All
dairying countries are striving for a foothold in that market. Continental countries have an
advantage over Canada or the United States, because of nearness. They have an advantage,
too, in some cases, because of having already a foothold in certain lines of supply. America
has an advantage in her cheap lands, and in the greater aptitude of the people in devising new
methods or making quick advance. This latter advantage has told well in the production and
shii)nient of cheese ; it has done nothing to its credit in the production of butter.
Th(>re is a profitaJde market in tropical climates that has been monopolized by Europeans.
Though not a very extensive marki't as yet, it is doubtless capable of considerable development
and opens a line field for enterprise. Tliis market is supplied with butter put up in sealed tin
packages.
Fifteenth. What to do with Strong-Scented Butter. Unfortunately, there is sometimes
in the market, butter which it were better to work over than to sell as it is. To improve such
butter : Add to a pail of cold water about half a pound salt, and two ounces each of saltpetre
and sugar. Slice butter in this water, to stand therein some hours. Pour off, and add fresh
water, stirring the butter well about. Having removed the strong taste of the butter, and
freshened it, press and salt it, using salt, saltpetre and sugar, in above proportions. Assort and
add coloring when necessary.
77//; DA IN v. 49
^PHE DAIRY. Tlic iisrof imprnved crtiiiiiiriK' iiu'lli<«ls has soiiK'what iiiii<IitiiMl the ikiiI fm
I ii ilaii\ : liiil ill tin- snisi- that a dairy is a iihi<<' set ajtait fur dairy wmk. Iliiif is -.till
Mi'fd tiir siicli a tliiiiK- 'I'Uif^ placr iiiav Ik' a Imusc H|M'ciaily laiilt. ur a ciiriH'r in a lunisi'
iisi'd liirnili.r |iiir|insis, or even a iKiiisf-cfllar ; Imt \n lialcvcr it is. ifrtaiii (((iidiliiiiis >liniild
• if nut.
First. The dairy slmnld liavcan Exclusive Character. Dairy I'mdiicts an' viry aristucratic;
ihcv art- so easily coiilamiMatt'd. i)y association witii tiirir niort' coiiuiion iicivtiiiiors that llif only
way they can in'cscrvc their Inxiirioiis (|iiahty is to hn kept apart, when in court dress, Iroui
every-day association with their more plehiaii nei^;jili()rs. So it is that they do not liinl a coiejeiiial
lionie ill every ordinary vep'tahle <'eliar. cook-room, pantry, iVc. So it is that they seem hetter
to tiieser\e their hi;4ii caste and line (piality only in a home iiy themselves, if not out of si^ht,
at least out of smell of K'ss delicate indi\ idiialities. Ves. it is the hirth-ri-hl of Mother Milk to
liave !i lionie of her own I'ur self and family.
Second. Place Adapted. In linmMe circiiinstanees, the dairy family can put up \\ ilh \eiv
nio<lest a|)artments. 'Ihey have heen known to}::row and (loiirish in an undci^rdiind home, and
come out with ii color and freshness, and an odor, that \ ied \\illi the oiit-iloor cliililitii of
nature's own sunshine. That iindurj^round home was the House Cellar !
Hut lher(» are cellars, and cellars. The meaning; of cellar is a room in the ground imder a
house; tho varit'tv cfiveis a raiit^e all t he way from a hole to a cave, from a room to a cell.
Kxceiit at their best, the ordinai'V house-cellar is a poor shift for ntiin nii nee or /iiir/in.'^i'.
'Ihink of them — with their stnmlile-down, t\\ ist-ahout, (linj;ey-d;iik stairways, w hose solo
Tiierit, at a lirst sij^ht is to nreiiare (»ne for worse to come. — a poor virtue, ami one which tho
possessor sometimes forfeits hy leadinf^ one straight way to something even worse than it ha<l
preji.'ired one for !
I'oiiveiiience I Such stairways nii;;ht do for a >,'arret-room, to lie entered only when one h;w
lieen inspire(l to Jiut some useless thinj; out of si;.dit — never with the hope of tiiidin;^ anything ;
hut what is to 1k' thou;^ht of them for an e\ery-day, every-hour Journey for dear over-
worked, over-worried life-mate, with iier handfuls and pailfnls, of slipping kinds and sloppinj^
sorts I
One of the best kept cellars the writer has seen — a ])iirely dairy cellar — had steep, dark
steps, and a trap-door ! Yet the dairy woman was one of the faxnred amoii;,' women, for her
husliand was a kind man. wli(» took pleasure in the comfort of his wife : and the man was oim
of the fortunate amoii)^ men, for he had a cheerful hel|(-ineet whose excellent hoiisekeepinj^
talents were capped hy a line skill in hutter-makiii;;. The lar;^er, or \e;;elal)le cellar, thou;^li
it was used less freijiiently than the dairy cellar, in summer at least, was provided with an
easy door entrance. Neither man nor wife seemed to realize the iiiconveiiirnce to %s liich an
uj,dy trap door subjected them.
The writer has seen one cellar stairway that seemeil all that could he desired. It was wide, and
straight, with low steps. It had a roomy landin;;- at the top. and free foot -room at the hottom,
within the easy door which opened to it from the upjier rooms. The steps were Just hi;<li
enou;;h and hroad enouj^h to make it like climhin^^ a gentle slope to K" "P them. They wero
not ii(la|)ted for ollice stairs for hurried men and leapiiiK otlice hoys ; hut they ircrc in place in
a cellar, and a valued treasure for (juiet, tired mother, and well suited to even the lij^lit-sti'ppin;^
Kirls.
To provide; a jiroper stairway for the lifnisc cellar would lie an ea.sy charity, or love,
to liide a f^ood niany ma.sculine sins; and full availment of the opportunity woulil make a
prcttv general tearing down and building up throughout the land. Shame men I Let the rainy
or idle days for some time to come, witness not a little amateur architectural employment
among the men. the ^ood wives being chief a<lvisers. The frontdoor? (Jli I yes. come to think,
it dcH's need a little tixiiig up. Jiut let it wait : a well -wife, and iijitiicx.'i of tliinri.s inside, will
do not a little to make up for some roughness in <mtside appearance.
A great <'oii\ftiiencetoa house-cellar would bean outside entronee. ( 'arrying milk to an<l
from the cellar through the kitchen is a useless labor and annovaiice that mav be avoided with
little cost.
Space will not allow full treatment of all the inconveniences associated with the typical
cellar. How aliout the jjxr/jo.sr the cellar is intended to serve':'
Cellars should he cool. "Well, are they not cool? On a siinimer day when w(> are
sweltering under a hot sun, or sweating in close upper rooms, the very thought of a cool, damp
cellar gives one a slight crawl of a chill that is (juito pleasant. AVe enjoy the thought even
more than the reality; for many a precious home-body, heated and tlusl'ii'd from the fire of a
kitchen, nuist needs stay so long in the cellar, standing on its cold damp lloor, that she finds
a reality of chill that means a " death-a-cold !"
How long will it be tiU some change come over the character of the cellars under the
dwellings— the places for storing' meats, vegetables, fruits, oil, milk, butter, traps ; growing
bact(n-ia, nuin\ifacturing typhoids, domiciling rats ;— a sort of undergroinid magazine con-
stantly menacing that blessed Christian institution which is right overhead— the dearest spot
on earth to you and me — Home I
The exckimation points that force themselves to appear in a treatment of this subject are
so many as to offend against refined literary taste ; but the offence is not to be compared to
the offence against our intelligence and humanity that lurks in the average cellar !
The questions of Sanitation and Profitable Dairying is perhaps nowhere more intimately-
associated than in this cellar question. This is so true that the writer needs to make no
W SriFXTIFlC ItMllV I'RACTICE.
pxcum- for |iri'MiiitiriK two strikiri;,' |iictiirfH that wm- ilniwii I'lom ifiil lifi-. Ii.v Prof. R. C.
Kiil/.ic. Ij.-adi r luok on ilicm' two pirimi's; first on tin- oiii< iiiul tlu-n on tlu- oIImt: —
A Krtluirr I'Iitiiik. — "'I'wu liriitliiTH in VmnuMt. of Htmn;; iniil viKomns ht<H'k. iiiiil ;jivinL.'
Of|nal |ii'iiniisi' ol a lon;^ anii ai'tivr Ijlc. niatricii wIm's rui'i'<'s|Miriilin>; in proMiiw of fntni''
nrtivity. Tlif.v li.ni liodi clio^.ii llir li.Mltlii.-,! of all <alliri;;-. lairnin^. < )i f tin- Lrollur-
built liJH liouHf in an o|M'n and .>*unny spot « Ihti- tin- soil anil snlisoil wcri' ilry; sliadi- tri'fs an'i
cinltowfiinK plants liad a )iard time of it. I>iit tl filar wan dry ciionKli l"r a i>o\vdtr
iniiKiizint'. TIk' lionsf in all its narl-. \\a-i Inc fiorii i-vcrv tractMif darnpiM-- and niolil: tluTf
AViirt II <'ri-p and I'laslic Citi in tin- air ol ilic dwtJIinK: tlu' farniiT and all lii^ (aniily liad that
viK'oroiirt tiaslicily thai rill, inds ont' of l hi' spring mid strfn;,'tli of stifl: hialtliand spri;;htly
viKor wfif tin- rule and siikiirss tlit; rare (Nctiiiioii. Tlio farniiT and his w ilV, lhoii;;h jwht
tlir scoif, have \ct tli<> look and \ iyor of iiiiddli- litV."
A Dauk I'll TiitK. — ••Till' oiln'r hrotlii'r liiiiil his house in a ln'aiilifiil sjiady ii'iok whoro
tho trci's si'ciiiid to strctrh thi'ir protertiii;; arms in iK'Hi'iiictioii over Ihi' iiiodi-t lionu-.
Springe* f«'d liy tlif ii('i;,dil(oiiii;; hills Imrst forth near his I. oiisr, and others hy his harns; liis
yard was always ;;reen even in dryest time, foi- the life-h'.iod of the hills seemed to Imrst out
nil alioul him in spiiii;;s and liny liv iilets. J?ut the ^inund uas ahNa\s wet, the cellar novel
dry. the walls of the room olteii had a elainniy feel, the elothes mildeweil in the closets, and
the liread inoldi'd in the p.iiilry. i'or a time their vi;;or enaliled I Ik in to hear up auiiinst tiii'se
<lepressiii;; iiilliiiiires ; ciiilili'en wei'e hoi'ii of apparent vi;,nir and promise, hut these, oni! by
one. sank iiiio the arms of the dieaiiiless t win-lirotlier of sleep under the toiirli of dijihtheria,
croup and piHUiiionia; and the mother went into a deilineand died of eon ..imiitioii before
lier liltielli liirthday. and tlie failier, tortured and crippled by rheumatism, childless and
Holitiiry in thai beautiful home which lirils the iiraises of e\ery jia-ser-by, waits and hopes
for the dawnin^r of that day which shall f;ivt; him liack wife and children, iu\ unbroken family
and an eternal home."
"Ik Abirvel " was in Hwircli of a farm. He found one, tlio a|>poaranco of whicli " forbade
any doubt of its positivo attrac'tions. 'J"here was wood in .'ibiinilaiico, dotted liere and there
with a profuse and careless luxuriance ; there wei'o rounded banks of hills, and mcidows
throu;;h whicli an ampUf stream came tlowinj^ with a oueenly sweep, and with a sheen that
cau^'ht every noon-tide, an<l repealed it in a glorious blazon of K'''''- J^ skirted thi; lulls, it
pkirtt'il the wood, and came with a j;ushinj^ fulness upon tlio very margin of the (piiet
little liouseyard that com])assed the dwellin;;. And from tht; door, underneath cherry trees,
one could c'ltcli (.dimpsi's of the great stretcli of tlio Hudson, into which the brook passed."
Hut " Shaver' learniMl that /cc(T u«(< Uf/»e had driven tho previous occupant from the
boautiful but ovcr-sli(tdc<l, uvcr-icatrrcil homestead, close to whose dainty lawn the brook
Buried along, brimful ai\d deep; and the jilace took on a now aspect :
" Its cool sliado seouied tho murky parent of miasma; the wind sighed tlirough the trees
vitli a sickly sound, and the brook, that gave out a littlo while before a roistering cheerfulness
in its da^li. now surgi'd along with only a (piick succession of sullen j>lashes."
Tho writer has in mind a Ix-autiful. dreamy, old homestead, that nestles (piietly at t)io foot
of .1 hill, under the shade of a fine maple grove ; but tho delicious coolness of shade is often-
times the cold chill of dampness — fever lurks about, and mold is always near. A new house
and a new cellar are needed, either for healili or )i\ilter-m;ikiiig ; and it wore better to break
the mournful i-omaiice of old iis.sociations, and to build out from under the grove and from un-
der till' hill, to get till! longer smile of cheery sunshine, and the heartier kiss of breezy air.
Doulitless a housi'-cellar is not absolutely and unredeemably bad. There certainly is so
miicli of jiossibie economy and convenience in it that it will bo a long day before it will go.
The writer has spoken in somewhat harsh terms of the cellar, not to urge that it beaiiandoned,
but rather to suggest that it be improved. Ono does not need to wait till building a new house
before he may jiossess a cellar of some value. It is better to do at once what is possible to
correct defects in tlie old cellar.
First. See that there is Drainage. Provide a tile or gutter that will carry off the water
and keep the cellar dry. The cellar, being low, will often drain tho surromiding soil, unless
itself bo provided with drainage. The better drainage, from a sanitary point of view, would
bo that ensured by laying drain tiles all around the cellar and running into a tile drain which
will conduct the water to some point at a distance. Mr. Waring recommends laying the tile=
one foot deep and one foot inside the walls of the cellar.
Second. Make a good Floor. The natural earthen floor in a cellar has sometimes much to
recommend it. A well-drained, dry, hard, but porous floor, under favorable conditions is a
good floor ; for fresh earth is a good alworbent and disinfectant. The ditticulty is that after a
time the disinfecting ])owor of the soil is partially, or wholly lost ; and itself becomes a source
of deleterious giises. Such will be the result in time tmder ordinary circumstances, or where
decaymg vegetable matter is stored in the cellar, and liquid runs down, or is spilled upon tho
floor, or whore the surrounding earth-wall of the cellar becomes saturated with the drainage of
house-slops, and with other impurities. An earthen cellar-floor that is a disinfectant when new,
too often becomes a foul reservoir of impurity when old. On the whole, the best cellar-floor is
one of cement concrete.
A good cellar-floor may be made in the following manner : mix well, in a shallow box,
four parts coarse gravel (or broken stone and sand) with one part cement. Slack one part limo
and add to the al)ove mixture. Shovel i^i whole from end to end of box till the whole is
thorouglily mixed, adding enough water to cause the whole to cement together wlien laid. Lay
.l.V orr-DOOli DMliY. 61
ftlK.tit >tix incli'- i^( thin ci'in.'tjt r)n tin- Ixtttnm nf llif cflliir : aii'l when it li.H w.-ll sot, iimkfl It
tiiii<>'>tli ninl fviii, w itli .1 llmiiii r cnatiiiK <>f uiif jkuI cfiiifiit ami two paitH ^ainl.
ntlicr Mi;:K''"'li""-> I'"' II >'••"'"■ Hixir willtx' t^miinl in tlie ili's<ri|itii>iiH ol 'lairii'H, to fullow.
I'liinl. 'ill'- Walls and Ceiling ^limiiil he Jiiiishnl; Jii-*t as iiiiy ntli>'r nxiin al><>vi< ia
Jlni-'liiMl. I'fiiii'iit till' walls ; latliitixl i>la-.tir tlic <«iliii;,'. (iivf a ImmI. si .lli lini-^li; ami tlicii
whilfwaHh all «'\fi y spiitiK ami (all. Is tin- (cllar ilark n>> that holts in tin- wall. an<l tin- dirt,
arit not r«f«ir.' Allllu' tnoii' nfi'il of corri'ctinK thi-si'iji. (Vets that woiihl oiJHTwix' I'liiili- oih-'h
Ki-ari'li. Tlu' cctncnt wall will also ki'i-p oiit tin' ^asfs from tin' soil ; sonii'tinii's t In- iicrrolatiotiH
throiiKh the »uil. of kilihi-n slops (for tarryin;; away which tlnri- is too often insullicifnt
provision) will lin<l an cnlranci' in th"- form of ;^iis(s. to the ffllar. throii;;h the ilifictivf walls.
To tiiiish till' wall- . lir>t lill np lln- lai'K"' holes with coarse mortar. If this iIims not maki«
tho walls smooth, a coat of cemiiit-plaster wonhl he i!e.-,iral)|e, ,Vs a hut finish, the followinj;
Vonlil serve: In a small hasin, mi\ cement ami water l'>al>ont the consistency of cream, .\pply
vitli u lar;;e paint liriish. or a small-si/eil whitewash hrnsh ; constantly stirring the mi.\tnrt' t<»
jjrevent the ceiiienl from seiiliii;; to hottoiii. Mix only in small i|ii:uitities. s.-iy half a ;4.illon at
a time. Tlion,.;h the aliove may he easily iausheii oil' wln'n lirr^l imt on. it will lianleti in ^'l
hours.
Foiirtli. Cellars should he Ventilated. The ordinary cellar is a po-.-iiMe reservoir for
liolclin;,' <'arlionic aciil urs from the rooms ahove. Tiie ve>,'etalili' ami other organic matter
Btored in cellars, umlerptiiii; constant leiomiio-iition, evolves ;;ases which, in turn, find (heir
vav to the looms ahove. Thus each is ;in evil to the other. Kvcn from the >;round, especially
in old cellars, tliert^ may he cMapiti;; ;_'ases which find their way to the room-, alnAe.
Tin.' only way to avoiil the evil is to j,'ive the cellar ventilation, and liy other nie;nis than
by a cham-e escapi; throu;;li the cell.ir-door openin;^ into the r(«)ins overhead. This may be
at-'complislied. in summer. Iiy suitahly constructed windows ; hut not so in winter.
The least that can he doiie, and the tirst that should lie done, is to pro\ iile for the exit of
the air of the cellar. This ma\- he ai'compjished h,- a flue, le.idin;,' from soiik- point near tho
Ct'iiin;; ol the cellar, info the chimney : or if t!iat he not fea^ihle, it .-.liould lead Jiji thioiiKh tho
house and out ni'.'ir the roof. I'resli air may he admitted, from the rooms ahove, thi'ou;^!! n
▼I'litilator near tliu cellar door. A helter jilan would he to provide an entrance I liron);h a
window or the wall of the cellar. ( 'oiistrucf a hox flue that will hrin;^ in the fresh air ami
caiiy it down to a point near the cell.ir tloor. A still hetter ]>lan for jirovidin^ fresh air would
be hy means of an under;;round pipe, as descrilied fartlu'r on under tin' li'ad of geiienil
Vf-ntilatioii.
Such ventilation as Just su;;^t>sted may he hron^dit under contnjl by means of . simple
Blidt's for openia.i^ and closiii;; the Hues, partially or wholly, at will.
A cellar should not he aired in the wannest jiart of tlie day. In the cool of evening;, open
thi' windows freely ; the cool air will ventilate the cellar and the cellar will bu cool, but not
damp. I'larly in the niorniii;^' let the opeuinj^s he idosed.
Fifth. A dairy cellar should be Separate, or by itself. If ono cannot h.ave a wholly
distinct cellar devoted to the dairy, it is at least easy to have an end, or corner, of cellar
partitioned from the rest of tln' cellar, and a ti;;ht diHjr. This will ilo very well if the bulk
of farm jiroduce is not kept in the outer cellar, where it certainly should not he kept.
The time will come when cellars under the livin;.; rooms of houses will be les.s common.
At least their present use for storing everything; and so much of everythin;^ will lierestr 'ed ;
aiid the cellar will bo constructed and oiyupied in a manner that will make it jjossilu '•»
Buli.ject it, liko the upper rooms, Henii-annu'ally, or oftener, to the ordinary rules of sanitation
and hy,i,'iene. Properly built, reasonably tilled and frequently renovated, tho cellar yet may
become as excellent as it is now intolerable.
A Pantry Dairy, or a dairy off the house rooms is not the l^st, yet it is sometimes tho lot
of our aristocratic milk family to .abide therein. It sometimes hapi)en3 that farmers with small
dairies do not feel that they can afford tho expense of a separate dairy. When it is necessary,
then, to mako butter under tho inconvenience of a pantry dairy, let that dairy be mado as
suitable as possible, and eveiythin;^ not of kin with milk so far as possible be excluded.
It is under such circumstances that tho deep-settinj^ Hystem f>f creaming will be
especially au advantage. Given cold water and good creamers, it is certain that the in'": may
be set to throw up more and better cream than can bo obtained from milk set in shallow pans,
on pantry shelves, surrounded by all Si, cs of products that are well enough by themselves, but
of too base a sort to associate with our more delicate milk family.
AN Out-Door Dairy, or a dairy proper. The sister-products — butter and cheese — seem to
take on a more healthy bloom when their dair^'-home has been made expressly to
suit tho nice tastes of this somewhat particular family. More than that, such a tlairy
will give the dairymaid tho heart to sing the i)oetry that certainly is an.l ought to \te in the
dairy. Sho coukl sing of a dairy proper, but not of a cellar. Listen to the song of the dairy-
maid, as sung in the Michigan Farmer : —
"About five o'clock in tho morning I go into the milk-roora to attend to skimming and
Straining the milk. I get the fresh air, and drink in all the beauties of a morning in the
country ; the sun is fast peeping up in the east, almost hid by a clump of trees ; the dew ia
•Darkling on every blade of graas and leaf ; the birds are reveling in a perfect flood of melody;
the cattle are lowmg, lambs are bleating, chanticleer is telling shrilly that morning haa come;
the little chickens and turkeys are peeping for their breakfast ; and aa I feel the blood coursing
through my veins with quickening pulsations, sending a glow to my cheek and adding strength
59 SCIEXTIFIC DAIRY PRACTICE.
and lioaltli. 1 knf>\v it is hcttor f linn if I liad slept tho morning away, or stoodin a damp collar
sliinmiin;; iiiilii."'
Ayt", hotli tlic plciisiin' and iimfit will lip onhancfd by the possession of wcll-lofated, well-
liuilt, wfll-li;,'litcd. \vcll-(ittcd, out-door niili<-liousc.
Tiic dairvwoinan wlio thus < licorily sinjis at her work, gives further reason for her liking.
She }ia<l i>roveri Ity actual exi)erience that a cellar was not a grxxl jilac(> for milk; for hy using
an f)ut-duor niilk-rooin. siie had lieen eiiiihled to dispense with all "running U]i and down
stairs with milk, and carrying pans."' She found, hy heing careful about s])illing milk,
that onc(! a week was often enough to \\;ish the shelves ; antl, bette-r still, it becauiu convenient
lor the men to handle the milk, to and from tin- ilairy.
An f)ut-iloor dairy need not necessarily be very J'Xpensivc. Like in anything else, there is
(|uite ii range in possible cost. In the old world there is an cxj)enilituro of capital on dairy
and other buildings that wisely woidd not be thought of on this side tho water. Largo stono
buildings, of elaborate finish and an inside e(juij)ment to correspond, are not rare in some
countries.
Hero we read of a long-ago '• nioss-cf)v<'red springhonse" of the Westoi^Ti States, described
by Edward Kgglestono in his "Circuit iJider, where Patty's lover camo to her, on one
momentous morning of her life, just iifter she had tilled the second "crock" with milk,
adjusted it to its ])lac(! in the cold current, and neatly covered it with a clean block. This
was doubtless a very jirimitive structur<', but there are thousands of dairies not advanced
beyond that pioneer state of tbinj^s.
The next stngo of a<lvance from the spring-house, for milk-setting, is the more or less
common frame, or stone, building of moic elaborate stinicture. One form of this dairy is a
building located j)artially und<'r giound, \vilh tlu- tloor from four to six feet below the surface,
and entered by an out-door stairway. It is usually built of stone, and cemented, and
somotiaie« a stream of water is led int(") and through it.
Th(!re an; districts in which this sort of dairy has become somewhat common, to the
marked imjjrovement of the l(Kal rejiutation of butter. These dairies area cheai)er form of the
larger and more exjiensivo stone dairy-houses, so much more commcjn in the old world.
Almost the whole building ma\ be made of stone, or coik rete. AVoo«l may be used only
for windows, roof and ceiling. The ceiling may he of matched hnuber and shellacked ; or, if
preferred, it may be lathed and ]>lastered. There will be no object in making any use ' ' '^^"
garret, in a cheap dairy-house of this kind.
The writer strongly recommends a nulk-house of this character to the farmer who, iiaving
a small lierd, requires a separate dairy, but wishes the best that can lie constructed at a low cost.
A gravel-house would bo well-suited for a dairy, and may be put uj) cheaply. It is
built of gravel, sand and lime. The relative jjroportion of gravel and sand depends upon the
fineness of tho gravel : the liner the gravel the less sand, the coarser the .Travel the more sand.
Where the grains of the gravel are from the size of ])eas up to hens' eggs, the proportion may
be as follows: Clean gravel, 15 bushels; clean, sharp sand, li bushels; and lime, 1 bushel.
For coarser griivel, increase th(^ ])roportion of the sand i-onsiderably. and of the lime slightly.
In other words : One bushel of lime to 15 bushels of gravel, witii sand enough to till in the
crevices.
To lay the walls : Make a temporary board frame to serve as a moidd in which to cast the
wall, to be removed when the wall has hardened. Build up the wall slowly, to allow it to
harden and become firm.
A Cheap Milk-House may be built as follows : Size — inside, 10 x 12 feet ; outside, 12 x 14 ;
one and one-lialf stories. A wall is built of brick, stone ov concrete. Excavate the earth inside
tho wall to a required depth, say from two to four feet, or even deei)er, if good drainatre can
be secured. For a floor, pack the earth solid; or, better, make a concrete floor. Ihiild an
outside wall of upi'ight boards, closely battened. Build an inside wall for tltc loirer stun), of
narrow, matched stufl", closely joined, and well nailed. The IkKjr which separates the up|)er
and lower stories also should be matched. This will leave betwe{>n the two walls a twelve-
inch air space — a dead-airspace, as it were. The gables will be north and south, with a <Ioor
in each, that both may be opened to allow circulation of air in the u])i>er story for vf^ntilation.
On the north and south faces make openings, one at each corner — say, one foot wide and four
feet high. Cover these openings with fine wire gauze; and provide them with close-litting
sliding shutters, that maybe opened and shut at will. At sun-down these shmters will Ije
opened to allow the cold air all night to circulate freelj' in the air-si)aces between -the walls ;
and in the morning they will be closed to exclude the warm air of the daytime frjm those
spaces.
Tho building will be covered in by an ordinary roof.
A milk-house of the above descrii)tion, put up in California, though only 18 inches below
the surface of the ground, maintained an inside temperature sometimes nearly 30° lower than
tiiat outside ! It provided for the care in shallow pans of the milk of 40 cows !
Another Plan, and somewhat similar, was adopted by Mr. Mulock, a member of the
Dominion Parliament. It was a one-story building, resting on a stone foundation, and entirely
isolated from other buildings. The w;dl is ceiled between the studs, so as to fonn two
chambers. Tho inner wall closed up to form a dead-air space for protection against heat and
cold. This inner wall is lathed and plastered; except that part of the building devoted to
keeping ice, which is ceiled with matched boarding. The outer wall is l)oartled with V-jointed
stuff, and painted. This outer pir-chamber is left open into the attic at the top. It is also
LOCATIOX OF DAIRY. 63
pBDvidc'<l -n-itli a vfntiiator at tlio bottom — at the sill Ik'Iow, t'xti-mlin}^ all aniuml tlio l)uililin)?
on tlie outside, ami oiwiicd or ('{((se*! hy a hinj^tnl sidiii;^ Iniard. iiy Diiriiitij; this vt-iitilatiir ii
column of air is made to j)a.s.s up inside of the outer Itoardin^;. and out tiudiiKli veiitilati>r3
in the roof, then by i)rovontiny; the sun"H heat from affecting; the inner jiarts of the walls.
The roof is hipiM-d. each side therwjf ljein<; relieved by a gable ventiiat(jr, and liniahed at
the converKence of hips by an ornamental ventilator.
The inside is diviiled into eight c'om|>artments, viz., cream-room, ehnrninj^ and working-
room, butter-room, wash-room, Imiler-room. and three ice-rooms. All except the ice-rooms
liavo the walls and ceilings tinished with Ust ceHient, which is smooth and hard, will not
absorb germs, and can Ik' w;i.slied without injurj-. These live rooms, also, are furnislie<l with
a Bmooth, hard <'ement lloor. The floor has a down grade, from every jHiint to i basin in the
floor, at one corner of the wash-room: so that water thrown on the lloor for scrubbing and
otherwise, will run to the basin and pass away through a four-in<'h trapi>eil sewer pipe.
The to|) of ceiling joists over all the rooms (except ice-rooms) is lloorcd with mati'hed
stuff, to keep out winter's frost.
Fresh an- is brought into each room through a six-inch ]>ilH>. which runs down from the
floor seven feet under tin' tfrmni)!. for a distance of KM) feet, ami then rises up four feet
above the ground, where the air is pure. Ea<-h of the live rooms has a nilre renh'latur in the
<:eiling. which may l)e ojH'ned at will to carry otf foul air, an<l adnut fresh air through the
imdergronnd pipe mentioned.
The fore^;<(ing wa.s designed by a Toront<i architect, ami certainly presents points that are
very valuable.
lliird. Well Located. In sele<'ting a I'K-ation l<Kik to c(H)lness. drainage, purity of
atmosphere, and fresh water abundant and convenient. A northern t'Xposure, and high
ground %vill ensu''e cimiIui-ss. dryness and air < irculation.
There is ii" objecticm to having the il.iiry >oniewlial slmded. but close enough i)roximity of
trees to wa>' ' oil' all sunshine is oliJectionai>le. Shade, while it means coolness, also means
darkness .agnation, dampness and mold. An o|h n -^paee. while it is sometimes warmer than
desira' I, , is sunshine, air-eirculation, dryness and liealthfulness. Let the situation !«• o|M'n
aiu' .rv ; and be far removed from swamps, marshes, stagnant water, stables, ]iig-Hties,
c >po()ls. dung-heaps, or any other odorous or foul matter.
]{olh tile dairy and water su|)ply will ^reiierally Im- l<M-ated conveniently near the dwelling-
house. This makcti it necessary to eorre<'t tic- defects of the home suri'oundings. The health
of the home itself, as well as the need of the dairy deniamls that this be done.
It woidii be well to have all other outbuililings as far away as possible from both the dniry
and the water sup|)ly. But if these immovables are already Icx'ated too ne.ar. some provision
should be made to lessen any evil of their nearness. l,ook tirst to the manure hea]is. with
their unwholesome ga.ses escaping— itself a direct loss to the farmer. Economy and sanitatirui
both demanil action hi'n'. These heaps should not be allow eil to remain )ie.'ir at hind so long
that the odors tlierefroin will reacii the dairy. Neither slioiiM lliey he on higher ground than
the dairy itself, lest streams of manure-waste reach the dairy.
The water-closets are under the same law imperative. Not alone should they be removed
as far as jiossiiile. but i)rovision should W- made to save all de]iosits for ]ilant-f(H)d, ;iiid to
prevent dangerous ilisease in the form of nauseous and deleterious odors stalking forth from
them.
The fro(|ii«Mit use of a few shovelfuls of fresh earth kejit at hand in a box, with a plentiful
supply stored near by for convenii-nce, is the simple and inexjtensive precaution that will
accomi)lish wonders here. It will I>e well to use a small (quantity of lime along w ith the
earth.
A box say two feet wide and deep, and of convenient length, mach> strong, of i)lank, at a
cost of a fesv cents, will l>e a simple means of nveiving the de|)osits ami for removing them
from time to time. A strong iron staple, or link, into which a hauling hook may be attached,
fastened in one end, will serve lor ilrawing the box to a distance. Having two or more of
these boxes constructed at one time, there will always be an empty one at hand re:idy to
replace the one just removed. The unused empty boxes will be left at a distance in some
corner of a lield on the farm. A liberal use of any cliea[) and ell'ective disinfectants, such as
earth, lime, copi)eras, carbolic acid, &c., is recomimMided.
About the outbuildings, a great deal of unsightly rubbish is likely to accumulate. I/'t this
te swept caway and all the corners In- opened to the disinfection of air atid sunshine. H(jine of
the buildings might well be whitewashe<l.
One great and common dilHcidty in the sanitation of dwelling houses, is that of getting
rid of the kitchen or back-iloor slops : dish-water, mop-water and wasli-waler too often are
thrown u|)on the ground, immediately at the door I It is impossihle to secure freedom from
luiasni, if this practice be followe<l. The groun<l iK'comes saturated with oiganic m.itter. more
than it can possibly disinfect, and the air tn-comes hiaded with hacteria : all of which is
unsanitary ami KiKldiri/nonie.
Of all soun'es of diseasi — malaria, iliptheria and typiioid. one of the most potent and least
suspecteil is this slop-|iuddle. that cosnio)H)litan back-iloor feature of jiidat.'e and Init. The
saturated soil refuses to drink up this wa-te watt>r so fast as it is thrown out, and in a little
soil-basin which soon forms, the wjiter stands until the air is (ilied with its exl.alations.
Draining, little by little, through the soil the ))oisoiioiis >^ases evolved lind exit in cellar,
drinking wells, and air, till the whole ilistrict is -.soddened with foulness."
Tlie only remedy for this ev-I is to have all waste water, be it 2)iire or foul, wholly removed
84 SCIENTIFIC DAIRY PRACTICir.
from the immediate precincts of the dwelling-house, dairy and wator-supiily. It may be
conveyed to tlie manure-heap ; or to a distance, to be spread" ujton the Rarrlcn, or otlier land
that is binder tillatje. It may be conductefl a suort distance to a heap of ashes, coal, muck or
soil ; which heap may be occasionally drawn away for manure and replaced with a fresh lieap.
If one has such a puddle at the back-door, and has not yd devi..fd a plan to ^rct rid of it,
one tiling, at lea«t, may be done in an hour. W'Mh a whe<'l-barn)w. or even an old jiail. one
may cover the puddle up deeply with ashes, coal, fresh earth, lime— any or all of these.
After a few days, this may be wheeled off and spread U]>tm the land for fertilizing purposes.
This is a measure for temporary relief ; but it should be followed up by some plan for a more
permanent prevention of the evil.
This slop-waste is worth saving as a manure ; but, rather than suffir from its influence, it
would be bettor to adopt some plan that would carry it off altogether. A vrry sinqile, and
apparently elfective, plan of accomplishing this purfx^se has b«?en broiij;lit tn the notice of tlie
writer. Pijjing is laid from the kitchen, or back-yard, to a \yo\ni at a couveiiieiit distance from
the house, into garden or field. Here a hole is dug deep enough for the j)urpose required, and
as large as a barrel. A few stones are filled in the Ixjttom, and a quantity of lime is thrown in.
A barrel is then set in, bottom upicai'ds, and tlie lower end of the ])ij>ing referred to enters
this barrel. This pipe carries the house-slops to a sufficient distance and deiith to get rid of
tliem. Tlie space inside the barrel holds each emptying, until it hii-s had time to percolate into
tlie ground. A small pipe, long enough to reach alx>ve the surface of the gromxl, is inserted in
the head, or top, of the now inverted barrel, and the hole is filled up level with the ground.
To ]ireveiit this pipe from being stopped up by some chance obstruction, tlie I'lid is bent over
slightly downwards. The use of this pipe is to carry off the gases whii-h may lorm in the
slo]) waste beneatli. When it would be required to sjive the slojjs, saj- for pardcii irrigation, it
would be necessary, of course, to carry thein in the f>r<linary way, with pails. The a<h antages
of this plan are not confined to farm houses; they are even more Available in villages and
small tov.-ns. Second-hand gas-jiipe can be bought for this purjiose v;.'iy cheaplj'. Wooden
pump-logs would do for it.
Fourth, Well Ventilated. Stagnant air, like stagnant water, must be guarded against.
Purity of atmosjihere, like pun." water, where organic life exists, can Imj maintained only by
changing tlie air freely. Ventilation may be accoiuplislied through the windows ; but as, for
sake of temperature, there must not be t<x> ii>any windows, and what there are should be
constructed to close tightly, it will Ije well to make special provision for more readily
controlling ventilation. This may be accomplishwl by openings in the wall. Such openings
may be from north to south ; or even from east to west. They should be at both top and
bottom — floor and ceiling. Provide them with a wire screen, and a shutter, both moveable —
shutter outside, wire inside, both sliding.
Light and heat, the agencies of life, being more or less shut out from tlie dairy, make it all
the more necessary to u'vilize the kindred agency — air. Wanted, fresh air, pure air, or air in
abundance, air in circulation.
In ventilating a room the outside air should not be admitted when it is very much warmer
than the air of the cellar. The moisture held in suspension in the warm air would condense
in the colder air of the cellar, and be deposited on the floor and walls of the cellar. Where the
ventilation is very perfect, and the circulation is free and continuous, the warmer air may be
admitted with more freedom. Where the fresh air is brought a long distance underground, it
may be admitted even when the outside temperature is high, for in its long underground
passage it becomes cooled. Suggestions for ventilation made in other connection need not be
repeated here.
Fifth. Free from Dampness. An atmosphere does not always need to be dry. Indeed, it
should be somewhat moist. In warm weather moisture Ls a great help to coolness. But there
is a difference between moisture and dampness. One may Ije for a moment, the other is more
or less lasting. By placing a vessel of water on the stove we make the air less dry, or give it
moistui'e ; by saturating the floor and walls of a room, we make a place damp. A pure, moist,
atmosphere, like light, promotes health of the higher orders of life ; a muggy, damp locality,
like shade, quickens the growth of fungi, bacteria, the germs of decay.
Dampness is avoided by a high location, gcKul drainage, light, ventilation, &c.
The material of the building, and its construction, lias niucii to do with immunity from
the death-chill of dampness. A hard, snuxith surface, imiwrvious to water, may be washed
and (piickly di-ied. A jiorous material will alisorb and retain the moisture. The floor and
walls t)f a dairy should be hard and smooth, so as to Ix- ea.--ily kejit dry.
The floor, "being a level, and being more fre<|Uentiy damjieiied, requires more than the
walls to be water-tight. One of tlie best <Iairy flrjfjrs is that made of cement. A stone floor
is good. The interstices require to be filled with ceni».nt. The stone floor is more expensive,
and if not well hiid is not so even as cement. A giXKl fii^jr is made of cobble stones, gravel
and cenient: it is. jierliaps. the best for its cost. Brick will do: but it is too porous. A board
floor is not to be iles])isi'd, when il is well made. The Ixwirds should be well-seasoned, smooth-
planed and well-iiiatehed. A ilairy floor should have a gentle slojie U) carry oil the water.
For laying down stone flags, tiie followiii).'- olan is given: ilake a good bed of sand or dry
earth, and pack it as hard as can be done with a rammer. Make the bed perfectly even, and
pack again, (live it the slopt' reciiiiied for the fl<K>r. Make a nnjrtar with good cement, one
part; and resin and sand, two jiarts. Mix with water till it Ix'conies a pasty mortar. Make a
good bed of mortar underneath aii<l between each flag: as in ordinary stone-laying. Mix the
iiTortar in small quantities, for it ipiickly dries ami sixjils.
DRVXESS AND TEMPERATURK 65
I'o make such a floor water-proof : Soak it well with liot pas tar. Old jmns filled with
coals, and sff upon the floor, wlicn applying tlu? hot tar, will heat the floor and make it soak
up the tar more effertively. Stu'h treatineiit will improve the floor by making it harder, more
'lurahle. and more easily kept sweet and clean.
To take precautions against dani|)ness, is more necessar\' in a dairy than in ordinary
roouLs. Tliis IS because it is necessary to shut out, to some extent, light and lieat, for purposed
of keejnng the temj)erature down.
A <iairy, or factory floor, should be elevatetl enough from the ground to ensure a circulation
of air beneath ; unless it be, like a stone or cement floor, built directly on the ground. To help
secure dryness, a dish of fresh lime in the dairy is invaluable. We an; told that a peck of linit?
will absorb 7 lbs. water and seem like a dry powder. Lime, when it has been so used for a
while should be replaced with fresh. It need not be wasted ; it may be thrown into the
manure lieap.
Sixth. Free from Mould. Mould is due to dampness. One is sometimes bound to a cellar
or other room where dampness cannot be wholly preventeil. In sucii case an etTort should bo
made to destroy the mould. The following easy plan has been adopted : —
Put some roll brimstone in a j)an in the room, and set Are to it. Close the doors and
windows tight, and leave for several hours. Repeat at intervals of two or three months.
Frequent disinfection of such jv mouldy room should be made, say by means of a box of
lime, or a vessel of dissolved copperas. Again, whitewashing walls is necessary. IJefore
whitewashing mouldy walls, wash them in a solution of copperas.
Seventh. Even Temperature. The warm temperature that comes from the free admission
of sunshine and air, is in itself a goo<l thing; but it must needs In; dispensed with sometinu'S
for sake of coolness, in the house, and even more in the dairy The whole yirocess of butter-
making is so much dependent upon temperature that it is necessary to get this element under
control — even at a sacrifice of the other desirable agencies, light and heat.
The best average temperatur ■ for a dairy is 60% or, it may be, lower. Such temi)eraturo
can be secured by location, construction of building, etc. As to location, the buiklingisgivena
northern expfwure, and lighted mainly by windows at the north.
Air is a slow conductor of heat ; therefore, to secure even temperature, the walls of a
building may \>e built to contain one or more Air-Spaces, or si)aces closeil to prevent circula-
tion of air. These are either closetl to form dead-air spaces, or they may have valvular
openings by which to control the air-currents.
The larger these spaces, and the more of them, the better the tem])erature is controlled.
In the description of different dairies given in this Manual, will be found suggestions of
several methods of securing even temperature by air-spaces. In out' method we have a single
dead-air space between the walls, the air in which could be changed at will by ventilation.
In another plan we have two air-spaces in the walls, and the ventilation is supplied only to
the outer space, Still another plan is that of having three or more dead-air spaces, with no
ventilation for either of them.
Even temi>erature is secured, also, by using for walls and covering of building, material
that is a Non-Conductor of heat. There is notliing that equals paper for this purpose, taking
into account its cheapness. Wood is good and cheap ; so is stone and concrete.
Charcoal or sawdust are both good material for filling up spaces within or between the
wa s.
Color, too, has sometliing to do with eveimess of temperature. White is a non-conductor
of beat, while black is heat-absorbent.
Everyone knows that Water, standing in vessels, or sprinkled upon the floor, will lower
the temperature of a room, in warm weather.
There are many ways of using water for the desired purpose : a dairy may be built over a
living spring, a I'unning stream may be conducted through thedaiiv; f)r fresh, cold water
may be Virought into the dairy, by pipes or other convenient way, and there stored in vessels,
or barrels, or a reservoir, for free use as required.
Wet blankets or cloths, hung up in a room, say upon a clothes-line, or hung near th(^ open
doors and windows, will have] a wonderful effect' in cooling a room for the time being, in
summer This plan might be .availed of, esjjecially when the temperature of the iX)om for
churning and working butter is higher than that of the water.
One way of securmg even temperature is to build the Ice-House adjoining the dairy. Tiiis
would be best secured by building the ice-house on the south side ; but it would not be an
economy of ice. It is better to build on north side, or west, or east. Openings, or ventilators,
through the partition wall will let in the cold air from the ice-house, and the warm air will
pass out through a ventilator.
A good system of keeping the air at an even temp?ratLno, and, at same time, ])roviding
good ventilation, would seem to be that of bringing in fresh air by means of an Underground
Duct, made of some fairly good heat-conducting material. This channel shoidd be several feet
Ix'low the surface; it should run a distance of 100 feet or more, and rise three or fotir feet
alxjve the ground, at a point where the air is pure. Ventilators in the dairy rooms, at or near
tl'.e ceiling, will carry out the impure air, which will be reiilaoed by the fresh outside air,
drawn in through the undergi'ound channel. The ah- may change qi'ife fast enough, and yet
l)ass through the duct slowly enough to warm it in winter and cool it in summer. This duct
may be made of drain-tile pipes; or it may be an earth drain.
Eighth. Water — Pure, Abundant, Convenient, Water is an absolute essential, and upon
its supply, abundant and convenient, depends the success of the dairy,
60 SCIEXTIFJC DAIRY PRACTICE.
Wator running; tlirouKli the dairy continuously is tho bpHt way of all. It keops the
atmospluTo pun-, the t('n»i>eiaturi' even; it is available for niilk-settiiij;, ami for cleansing
purposes.
If otiier essentials can be reasonably secured, let even the water j)rivilep;e determine the
location; that is, if water cannot be brought to the dairy, let the dairy be taken to the water.
Kinth. Drainage. Thorough drainage is an aljsoluto essential in a dairy. It should be
secured i)artially by location ; and then by means of good draiiin. As (o hwation. both hy^jieiie
and dairy-work demand that the site be high and dry avS possible. As to drains : make the
construction of them a matter of extreme care. Ix^t the drain have a gooil slope and give it
an even and snuxHh bottom ; that it may be an unobstructed channel to carry off everything
that can enter it.
Let the floor be water-tight, and slope from all sides to the drain. Let there bo bars at the
mouth, to prevent entrance to the drain of anytking that might lodge tlierein. Tiie mouth of
the drain sliould be trapfxid, too, with a door, or valve, that may be opened or closed at will,
partially or c()m))letely.
A (Irain should be flushed occasionally, with a stream of clean water.
Without great care l)e taken, the drain, instead of proving a prevention of harm, by
carrying oil waste water and dirt, may prove a source itself of noxious gases and disease.
Tenth. Divided into Compartments. A complete dairy building will necessarily consist of
several rooms. The churning room and general work and wash room may be in one, and con-
veniently will be, doul)tless. the largest room. The creaming room should be by itself. It
will be an advantage to have a third room for storage — a butter cellar, as it were. This should
be in the coolest part of the building and completely shut otF from the other room, and may
be a very small room. One may easily plan tliese rooms for himself, to suit his own special
needs.
White-Wash Paint — Cheap and flood : Slake half a bushel of fresh lime with, boiling water,
keeping it covere<l during the process : strain tlirough a line seive, and add seven pounds of salt,
jn-eviously well dissolve(l in warm water; liave ready tlu'ee pounds ground rice boiled to a
thin paste, and stir in hot ; also have ready half a jiound of i)owdered Spanish whiting, and a
pound of best clear glue, well dissolved in warm water ; — mix lliese well together, adding hot
water, if necessary, and h'ave the mixture standing for some davs, well Cf)vered.
Gluo should be dissolved by soaking in wai'm water, and be kept liquid, or soft, by hanging
over a slow lire, in a small disli, immersed in a larger dish lilled with water.
Api)ly hot as ])ossible. with jiaint or white-wash brush.
The above is recommended as at oiu-e a good whitewash, or a cheap paint, that will last
well.
Economical Floor Paint: "Two and one-eighth ounces of good, clear, joiners" glue is
soaked over night in cold watt>r, and. wlicn cHssolved, is added, wliile being stirred, to tliickisii
milk of lime, heated to th(> boiling jHiiiit. and i)re]iare(l from one pound of quick lime. Into
l»oiling lime is i)oured — the stirring being continued — as nnich linseed oil as becomes united,
by means of sajtonification, witii the lime, and wlien tiie oil no longer mixes tiiere is no more
]30ured in. If there hai)i)ens to lie too mncli <jil a<liled, it must be combined by the addition of
some fresh lime ]iaste — al)out half a |)ound of oil for the (piantity of linu! just named. After
this white, thickish foundation iiaint has cooled, a color is addeil which is not atfected by lime,
and, in case of need, the paint is tlilnteil with water, or by the addition of a. mixture of lime
water with some linseed oil. The substance iienetrates into the wood and, it is said, renders it
water-resisting. "
A Model Dairy Building'. Tlie follfiwing is a des('ri|)tion of a dairy of which the countcr-
])art or model was built at ( 'oriieil I'nivtrsity. New York. It was built to give practic4il
instruction in dairying to studeiUs in agricuhure, and intende(l to "embody in the building
itself, tlie best ])rinciples of consti'Mctjon." and tlie construction of a building actually intendeil
for farm dairy work — for practical farm dairy pui'))oses. It is a model in every I'espect ; in
sim])licity and clieapness. of ea.sy consirnrtion. and of adaptai)ility to intended purpose. All
the material for walls ami lower iloor. .'xceiit lime and I'emeiit, are usually to be found on
the farm. Farm hands can do tiie lii.ison-work and nuicb, if not all. of the wood-work. It is
a model which does credit to even so eminently good a model of a practical and scientific
farmer as is Professor Roberts himself.
The striking merit of this dairy building has led the writer to devote all the time and
space necessary to sncii a descriiition of it as will be understood by anj* amateur builder
interested. If it be not within the means or need of the reader, it may allord practical
suggestion heli)ful in fitting up, or im])roving. dairy rooms, or even dairy cellars.
The wall, when finished, should be about one foot above the ground, and deep enough to
be below the reach of fro.st. Having deep trenches for the wall, cover the bottom of the trench
with a layer, al)out C inches thick, of cobble-stones ; and fill the spaces between these stones
with thin mortar. In this manner, build up the whole wall, laj'er by layer.
Having built the wall to the top of the trench, or to the surface of the ground, n temporary
trench may be made of plank, in which to build tho upper portion above the ground. The
plank are .secured by stakes, the whole to be removed when the wall has hardened.
The Floor will be a marked feature of this diary. It should incline from all parts of the
foundation wall to a point at the midtlle of one end of the building. In other words, the sides
and one end will be higher than the middle and the other end. Tlius, along tho middle of the
floor, from eml to end, is a comph'te drainaye for the whole floor surface. The incline thus
A MODEL DAIRY DUILDISG. 87
SPCurAfl from tho siilos to tho miildlo. ami from tho hinhor end to the point of dininnKe. should
be Rt.'t'p tMi()u>;li to ensure easy draiua.^e of tlie whole Aoor surface, without hindering the
<lairv oi>erations.
'riie desired lay of the floor is jjiven it by grading the enrfli to the rf.|uirpd 8haii<>. or
incline. Tiie earth from the trenches may be used, in part or wholly, to raise the enclosed
surface.
The Construction of Floor is somewhat similar to that of tho walls. The Moor is made of
small, round field stones — cohMc stones — any size, under say tivfj ]ii>unds.
A layer about tl inclu-s tiiick of these stones is spread evt'nly over tne whole siu-feco. These
are soliditled and partially enilH'dded in tlie earth by tiirowin<; water u])on them anil then
rammin;; them down so"tliorouKldy tliat they will lie jH-rfectly s^ cure from settling. A load
of clean, coarse gravel is tlien spread over tiie surface, and the mass again iamnie<l. I'c/v/
thin mortar, same as used in buildinj^ the foundation walls, is poured on the lloor till all the
interstices are tilled, l>iif tint i'ihiikjIi tu ciirrr nil tin' iirojcrtiitij stoni'n.
W/u'H till' first rout itf tnorlur has Intnli'iii'd, a si'cond coat of mortar is made of one part
of someg(M)d cement and tliri'r parts sand. The ctsiient used may be Portland, (lerman. IIuU
— as convenient. This second lloor should be of sullicient thickness to make an triii itnd
smooth snrfitrc.
As soon as the second coat has hardened, a very light third and last coat nuiy be ai>i)lied.
ma<le of o«<' jtart /)('.s7 (•(•;/((';// and o»(i^ l>art lust snntl. When done, the outside edges of the
ll(.K)r will risealiout even with the toji of foundation wall, fare nuist be taken, in bnildinga
lioor of this chai'acter, to keep tliellooi-, and groniid iieiieath. from a flooding or pressure (if
water before tlie cement shall have hardened j»erfectly. A well-chosen site — tliat is, high
location— will guard against tlis contingency.
Merit of Floor. I'mfessor Rolterts fells us tluit the fluor thus made is jierfect after six
montiis" use. and I.' Is fair to l)e as dural)le as the Im-sI of stone, ■• It is easily kept clean, and
never has any of fhecomiiined smell of decaying wood and sour milk." Says I'rof. ArnoUl :
'• The Kuri'ace of this floor is very smooth and of rock-like hardness, making it easy to keep
and be kept clean. Its connection with the ground gives it a low and even temiierature, and
secures against curreiUs of fnul air. ami against frost and outside hi'at."
One (it' the advaiUages of tlie tlocii- is the convenience of washing it. by simply flooding
and mojiiiing. .Another is the saving of lalior in cliurning-ro<im or wdrking-room: for instance
in washing butter in the churn, oi w.i-<hiiig utensils, the wash is allowecl to flow directly on
the floor, when it will at once ilrain olf and out.
The Frame is what is called a balloon frame, resting u]ion the gr<iiit wall which has been
describeil. The sills are 4 x iiu'lies. ami an' placed edgwise on the wall, within one inch of
the outer edge of tin- wall. The several pieces are conveniently Joined to each ntlier liy
scarfing. The |>erp(>mliciilar frame-work is scantling. 2x4 inches, jilaced say 14 inches ajiart
nailed to the sills, and .secured at the to]i by a plate, 2 x 4 inches, sjiiked to tlii'ir t(ip ends.
Thus the studs ami sills are each 4 inches tlirough, and are Jliisli irilh cdvli otlnr. The studs
for a two story tlairy are conveniently about 10 feet long.
Making Dead-Air Spaces. Heavy building iia])er is now tacked pcrpoKlh-uhitlu to tlu'
outside (if the slnddiin/, the jiaper iniipimj, or joining, at I'verii other s(iid<iiiig. For studding
with two inch face, and set fourteen inches ajiart, tiie buililing |)aper ought to be :i4 inches
•wide. The paper should e.Ktend from tup of the pinte to the hutluin uf the sill: and for 10 leel
studding would need to be cut 10 feet ](J inches in length. Wooden strips — calle<l furring — one
inch thick and two inches wide, may now be nailed peri)endicularly. directly upon the outer
face of the U]iriglit sciinlling. Thesestrips will add one inch to the tliickiu'ss of the walls, and
secure the paper firmly at every Joint and every stud, and so serve the jjurjiose intended, of
preventing circulation of air, "liy nailing to the furring, or strips, ordinary clap-boards, or
*"lap-siding," the outside of the wall will lie comiileted.
Now is wanted another course of building paper, or a course half-way lietween the outer edges
of the studding. Cut strii)s of jiaper four inclu's longer than the studding, and 4 inches wider
than the distance between the stuilding. Turnup at right angles two inches of the eilge of
these strips. It will now be like a bo\. say 10 feel long, 10 inches wide and 2 inches deep; and
it will closely tit the space between the stuils. Tack up the.s<' strips in these sjiaces, or half-
way between the inner ami outer edges of the studding, securing them by tightly nailing
cleats, say phistering-lath, upon the turned-ui) edges. Cover the inside of the studding with
paper just as the outside was covered. lapping the edges and nailing tight; also nail on inch
furring, as before. The stmlding now will be inches thick. Any suitable linishing bijards.
say spruce or pine, soimd and narrow, and matched, may be nailed horizontally upon the
inside furring, to make the inside finish of the walls. This will make the walls 8 inches thick
composed of five coverings, enclosing inches of spaces or four almost dead-air spaces.
The building will have Two Stories, and joists for the n]iper floor will be built to match
the studding of the walls. The ceilings, the ujiper lloor, tlie rafters, and the jiartitions and
doors, ilividing up the rooms below, will be constructe<l like tho outer walls, except that no
furring will l)e used, the matched boards being nailed t(^ the joists, or studding, directly on
the pai)er lining. In other words these parts will be Imilt witii three courses of paper and two
of boards, the boards rljrectly covering the outside jjaper.
The rafters may be raised so as to leave a s|>ace between the roof boards and plates,
through which any h"i>at from the roof may pass u|) into thegarret and out through a ventilator
there provided.
58 SVIESTIFIC DAIRY PRACTICE.
Tlie p:roiniil room mny l>o divided by a partition into a milk, buttfr. nnd woik-rooir
Tho foniicr will lio at flic rcitr end, and where the floor is highest, and may he divided into
two rooinH if r('<|iiircd, say oni> small room for storage.
The work-room, or (■hurniiig-room, will be located at the other or the front end towards
which tilt! drainage rii7is. At tlie j)oint of drainage, an ontlet imist bo provided in the shape
of a pipe or gutter, with incline enough and leading far enough away, to rarry the wash-water
out of range of influencing tho atmosphere of the dairy. It may be carried to garden or field
and serve for irrigation.
At (Cornell lor this purpose is used a vitrified earthenware jiipo, wliich is six inches in
diameter, and not found too large for the purpose. It is two rods in lengtli and so arranged
that it can Ix' swai)l)cd out and kejit clean. A Jet of steam from a small engine has been
found enougli to keep it cleim It may in ordinary jiractice be flushed with water. The upper
room may be nsi'd for curing cheese for storage or like i)urposes, divided u|) according to need.
The windows should be double and close-fitting, with provision for easy opening when required.
It would be well to have somiiof the windows provided with shutters. Those of them intendetl
to be ojiened should be i)rovided, too, with moveable frames, or stretchers, of line wire-gauze,
to exclude flies and dust.
Painting. The inside of the building may be treated to a coat of oil and shellac, and the
outsiile to two co.'its of white paint. At first oil or paint will pive a taint to dairy products,
but this has been found to disappear in time. Shellac will not give any such taint.
Cost. The Cornell University dairy building, of the above description. 16 x 20, two stories
high, each divided into two rooms, the whole above ground, cost $oOO. Tho framing lumber
cost oidy ijil.") ; while tlie dressed pine $;J0 per thousand. Spruce would have less of a wood
odor than the pine, and cost in many localities less than half that price. At Cornell, farm
hands working upon it were charged at f 1.50 ; carpenters at $3.50 ; ana teams, with drivers,
at $3.50 per day. The cost of such a building, outside of one's own farm labor, in many cases,
would be a comparatively small amount — even less than $100.
The temperature in the above dairy in summer is constantly about 60°, and in winter is
maintained at same temperature without large expenditure of heat.
Says Professor Arnold of this dairy : — " With the windows close-fitted and double-gla/ed,
this building is prepared to withstand changes of weather. Neither summer's heat, nor the
winter's cold can make more than a faint impression upon five tight walls with four dead-air
Bpaces between them, and the ups and downs of the season are not felt at all. This is just
what is required in every Cheese Factory and Creamery, and a very important consideration
in this little structure is that it is comparatively inexpensive. The floor and foundation walls
are made of cheap material, and with unskilled lalior, and paper, at a trifling cost, is made,
simply by skilful arrangement, to do the chief work of protection above ground. The wood-
work inside is simply varnished, giving it a neat look and making it easy to keep clean, and
the outside is well and tastefully painted, making the structure in all respects a model of
neatness, efficiency and economy.
There is one possible defect in the building above described. The writer is informed tha^
building paper nailed across from studding to studding, bearing only on the stucUling, may
after a few years tear off. The supposed reason is the swaying of the building. But one
would tliink this could not happen if the building were solid and strong enough not to be
swayed by the wind. Doubtless, it may be guarded against. The writer would suggest not
stretching the paper too taut, say tacking it up with a slight crease, or fold ; or, in any way
that would leave the paper a little lax — not too tense. It is probable that the thick, lianl,
board-like building-paper now being manufactured, and inexpensive, would not be possibly
torn or broken by the swaying of the building.
TXTENSILS AND SUPPLIES. Butter-making is possible with the simplest and most
\_j primitive appliances. Butter has been made, and maj* be made again, by concussion
in the skin of an animal. An animal gave the milk; an animal furnished the appar-
atus. Butter may bo made with a bowl and a spoon ; butter may be made with a few little
old pans and an old fashioned dash-churn, with nothing else. Yet there are butter-makers
who do not think their dairies properly e(iuipped without a thermometer and all the apparatus
that modern ingenuity has invented for tlie dairy. Whether it is wiser to continue in the use
of primitive appliances, or to utilize the best of modern improvements, may be determined by
the results of the different practices. This being true, it is enough to say that the most
successful butter-makers adopt the best mechanical helps available. First are the Danes, who
are, perhaps, more successful than all others. .Says I'rof. Sheldon : — "They study the prin-
ciples of their art, which are propounded to them by scientific teachers, and they follow out
the most approved systems, and adopt th(> most modern utensils."'
Prof. Bell, speaking of the "marvi'llous advance" in cheese-making, attributes much to
mechanical aids. He says : " The a[>paratns supplieil now leaves little to be tlesired, furnishing
a striking contrast with the past. 1 will instance the jacketed vat and the gang-i)ress. The
recent improvements, both in apparatus ami methods, have the advantage over the dairvmaids
of former times that the disci|)liiu'd force carrying the rei)eating rifle anti revolver would liave
over a tumultuous mob armed with the javelin and bow and arrows of antiquity."
Butter-making is quite as much as cht.'ese-making dei)endent upon mechanical helps, and
the contrast between the practices is ([uite as striking in the butter as it is in the cheese dairies.
Miss Morley, the "Champion Butter-maker."" of Wisconsin, is an example of the successful
dairymaid of modern times. She says: " I do advocate a more thorough investigation of
UTEXSTLS AND SUPPLIES. 69
improvctl app.aratiis fa/ buttpr-niaking. and a more enlightened knowledge of diflercnt metlioda
than to many seem necessary. "
It is (juite unneceasary to take up limited space to support an argument that will he very
generally admitted, with even less proof than has lieen given. It is allowed that tiiero aro
I>ersons who can ninko up in care and skill for lack of aiipliances. hut it must lie claimed
that even these individuals will tliid great help and jirolit in the help of better appliances ; and
as to the many who lack the sui>erior skill, it is only by the help of suitable appliances that they
can hope to attain any good result.
The advantages to be found in the use of a single instrument — the thermometer — have only
to be hinted at to 1h) generally ai)preciated. The change that has come in the wake of the
intrfwlu'.'tioTi of IIk^ sewing-machine is an illustration of the possible advantages to be fn\md in
the introduction of imiiroved dairy utensils. Th(> difference between old-time Imttrr-making
and scientific butter-making, is nuich like the difference between sewing by hinid in the old
daj's and sewing with the wonderful mo<lern machine. The change made in one case shows
the change jiossible in the other. The means of improvement in one case may be the means of
improveuK'nt in the other case — mechanical aids.
There aro snmo Points of Merit that aro common to various dairy utensils. Tlu>v are"
First. — Adaptability to tlu' object intended. Second — Simplicity of construction and working-
Third — Working easily. Fourth — Washing easily. Fifth — Cheapness. Si.vtii — Durability.
Some of the precautions against impurities, stiggested l)V the conveniences such as wo
are about to illustrate, may seem like making too much of triiles. But it is attention to just
such trifles that has marked the highest success in dairy jiractici.'. The DarliiiLctons have made
a world-wide re|)utation for production of fancy butter, which lias sii])pli<'d the tabU's of
presidents and ex-jiresidents of the Unit(>il States, and of millionaires. Tlie stalile and hog-pen
at the Darlington farm, are out of the sight ami smelling range of the dairy. Tli(> milkers aro
not allowed to enter the dairy-house, carrying in Wieir clothes the odors of the stable. Vet tho
Darlingtons are not "gentlemen farmers," they are working fiirmers, whose system of ihan-
agement is within the scope of other intelligent and progressive farmers.
Even admitting that it is not practicable for every farmer to attain to that degree of nicety
in his dairy operations which characterizes the makers of gilt-edged butter, no may easily
adopt a few simple precautions that will reasonably guard against every offence to tho sense
of that cleanliness to which alone he may owe a possible market for a hi(/h-priced luxury —
fine-flavored, ilelicious-tasting butter. Such precautions are very necessary in tho care of the
milk from the stables to the dairy; for here lie many chances of doing lasting injury to the
})roduct, by sheer negligence, or by failing to adopt some simple precaution to guard against
the risks to which milk is so liable.
(\ Dairy Thermometers are very little different from ordinary thermometers. They
jj should be constructed in a way to be easily washed and not easily broken. They do not
M indicate so wide a range of temperature, and con.sequently have wider spaces, making them
I easier to read closely. AVhere one cannot procure a dairy thermometer, the next thing to
I do is to buy an ordinary weather thermometer, which can be luul at almost anj' village
I. 'store. The prices of ordinary thermometers range from So cents to one dollar each. The
I commonest one to be had may be made to servo the needed purpose, provided that it be
I true. It should be borne in mind however, that the common thermometers aro frequently
I veri/ inaccurate, and that little dependence should bo placed upon them before they have
M been tested.
I I To Test Thermometers. Find a thermometer in the vicinity which is known to be
V accurate, and compare the one to be tested with it. In comparing th(> two, it is better to
insert the bulbs of both in water — in the same dish — and note the ditl'erence, if any. If one
cannot be found of known reliability, there is still another plan. Take several of tho
thermometei's of the stock in hand at the store when making a selection, and insert
them all in a dish of water. If several of them indicate exactly the same temperature of
water, one of these may be sel(>eted with considerable certainty that it \\'ill be correct. It is a
reasonable presum|)tion that if two or more of them at^ree ilosely they arc likely to be correct.
If one desires to test a thermometer already in one's possession, it may be comjiared with those
of one's neighbors. Even an imperfect tlu'rmomi'ter need not lie useless. Having found to
what extent it is astray, allowance may be made for the difference. For instance, if a
thermometer reads three degrees too low, always add three degrees to its reading. If in such
case it reads TtD', call the tem]ieratiire (VJ .
A new thermometer is more or less subject to gradual change for some time. After two
or three years use, however, it becomes lixed. A tluriiiometer should be tested, therefore,
occasionally in the first years of its use : ami great care should bo taken not to lose a good ono
by breakage. An old thermometer, that is still in good condition, and reliable, is an instru-
ment to be carefully prized in dairy work.
It is a good plan to buy t\N<> or more inexpensive thermometers at the same time : tliat they
may servo to check each other, and supply the need in case of breakage.
There are Three Systems of noting degrees of temperature, called respectively Fahrenheit,
Centigrade (or Celsius), and Heaumur. Tiie ono is indicated by the letter F, as 50°/"'., one by
the letter C, as lO'C, and the other by l^ean. as H'Rcau. Where no letter is given after the
number of degreeSf it is understood to be the system in vogue where one is writing. Tho
system common in America and Great Britain is Fahrenheit, and will be the one used in this
book.
Since in general reading one may find the use of a system foreign to that in common use
IBO
SCIESTIFIC DAIRY PRACTICE.
in one's own country, tlio following: Table sliowiuK tin- relation of tlit> tiirr-o scalts at the degrees
of temiwraturo most used in duiryinj^, will be found eonvenient for referenec,. —
Tk.MI'EKATUHE.
I""aht. =
Cent. = .
Ufi.VL-.
Water IJoils
ir>r»
14M
104
itH
H4
00
.■|!l
.').") (ihcl liflmv)
4.-.
32
2;j
-4
KlO' =
(>.*>.. 5
(iO
40
:ui.7
2H.0
1.".
12.1
7.2
- .")
-17.8
-20
SO'
52.4
48
:t2
2«.3
2:{.l
12.4
12
10.2
5.8
-4
-14.2
-10
Scaldin>^
Milk Heating
Milk Warming
New Milk
(IIkk'ko- Making
('Iiurning
Packing
Washing Granular Butter. . .
Milk C<H)lin;'
1' reezuig
Uelow Zero, C. and R
» »
» F.,C.andR....
To convert CenfiKi'ade dej,'rees into Falireiiluit di'trrces : Miiltiphi flu' xmnUrr tif di'drrra
1>U },{or IS), and add .1.' til the jtrodiirl. Kxaniplrs : 15 C. ( ■ 1.^ -iT':!'.'! 59 F. < )r. - 20 C.
(X 1.8 = -;•.() -(- :52 = ) - 4^ F. To convert Keauniiir to Falit. : Miitilptii l>!l .'*. <nid add ;L'.
Examples : 12' R. ( x 2.1 - 27 + .'i2) = 59 F. Or. - 16 R. ( • 2j - - :!<• ■ :!'.'» - 4 F. To convert
Falirenlieit to ( 'entigrade (ir Reaumur: Siditract .1.' fniiii fhr inuidur at' dnirns. a:i<l iindlipln hi/
^for Ccutifiradc, and fi far Rrauniiir. Fxami)li's : 212' F. ( - :52 l^tl • ,';» 100 C. <>i-,
- 4" F. ( - :ii-= - ;{() X J) = - 16' R. Care must he taken to note the mimis sign when used, for a
failure to do so will result in error.
Milkingf Pails. If there is any one thing of more iiMportan<o than all flse in <lairving. it
is cle.-tnliiiess : if there is any one thing that lias most cliaracteriseil the operation of milking,
it is fdthiiiess I The ordinary practice has been to milk in large-mouthed open p:iils. sonietiines
without making the slightest pretence to cleaning the stable, cow or udder. Afti-r tin- milk
has been drawn, the i)ail is ])erhaps set down in the dirt, near at iiand. there to stand until all
the cows liave been milked, for the milk to catch dust, and, as it cools, to ab.~orl> odors. After
the Hat bottoms of the jiails and the soles of the l)oots of milkers, and even clotiies. are more or
less daubi'd with dirt, the milk is carried to tlie dairy to l)e strained.
In St lain inu'. the milk is perhaps poured forcefully through a cloth or si'ive. that c.itches
the little dirt that cannot get through the meshes, which dirt as it acciimnlatfs on the strainer
becomes iiretty well washed by the swift stream of warm milk, of whatever iiii)rtirities it:
contained ! ]!' choice were to be nia<le between the impurilies in the milk and the impurities
lying on the strainer out of it, very often the latter might be ]>refeired as the lea^t olfciisive 1
Yet from the force of habit, the drinking of milk unstrained, however carefully it may have
been milked, would be thought something reckless ; but after it hits passed the iiiayic strainer.
■we are supposed to drink that same milk with quiet complacency : It seems somewhat stiaiigo
that so manifestly imperfect an operation should so long continue without being modilied by
some improvement in practice, or in mechanical aids, more ^■eiieial than has maikiil this aj;e
of ])rogr"ss. We do read of a practice in the Channel Islands, the home of the Alderney
and the Jersey, that is not so open to the objections nia<le to the plan generally in vogue
elsewhere. Milldnq and straluin<i are done at one opevation. Tin.- strainer is tieil securely
over the narrow-mouthed bucket, and a large, shallow shell is placed on the strainer. The
stream of milk is directed into the shell, where its force is spent, ami it gently ovcrtlows and
falls ui)on and through the strainer, into the closed jiail ! What a contrast to the i)lan of
allowing the dirt to fall in, mix, soak and stay in the milk ! There is .something: cumbersome
about the i)ractice just described, but that is a'fault which ought easily to be reinedieil. and it
jiossesses a virtue far exceeding its little fault.
Within a few years, milking pails have been introduced, which possess great merit in this
direction of improvement, and it is to be lioped that the old way even yet so common, will soon
become a thing of the past. These pails being recent inventions are generally ]iati'iited
articles, and so cannot be noticed in this JIanL'-vl. which for obvious reasons excludes every-
thing of a jn'oprietary character ; but every dairyman should either himself contrive some way
to secure the desired result of cleanliness, or procure some one of the various improved, or
atrainer-milking pails in the market.
The main ])oints to be kept in mind in jirocuring a milking-]iail are the foll<nviiig : A
niilking-i)ail should etfectually protect the milk from any contact with impurities of the
surroundings ; it should ensure the earliest, sjieediest and liiost elfectual straining of the milk
that is jiossible : and it should be jilaiii. cheap and durable. A rim iKittom is to be jireferred to
a, Hat bottom, as it will catch and hold less din. Wooden buclcets should not be used for
milking-pails. at le.-ist until some way shall have been found to render the pores of the wood
lUHJtii'vious to liquids.
VILK-SiKTriSa VESSELS.
01
A Milk-Carrying Can. TIk re aro Hnnc j«lv!intiiK«'« i" tl"' 'if^<' "f » vrssol spcfiallv ndajitoil
for the carrj-iriK' of milk, iiinl tlif straining <<f tin- miliv diifctiy into sudi vessel. 1'iii.s iilari
ensuroa nn earlier straining; of llie milk, tlms sliorteiiiii^' tlie time that any ilirt wliicli falls in
iho milk will remain in it soaking;. It will also allow of tlie (piieker removal of tlie milk from
the milkin;r-i>lai'e to a jiurer atmos|ihere, where it can he aerated while Ix'in;;
strainecl. Oi. if it cannot he far enon^di removed from the place of milking to find
a pnrer atmosj)here, a carryinjjc-can will at least keep the milk closed from the air
and (Inst.
Another advantiiLje is the convenience of carryin;^ larj^or qnaTitities of milk to
U\o dairy, without stopping;: and a still ;:;reater one in pnniilin;;- against the
ohjectionaltie practice of carrying; into the dairy tlu; milkinj^-jjails th:it have Ihh'U
si't ilfiini (in till' jlnnr (if the Ntahlf. This last is important. The milkinK-liiiil"* arc
lialile to 1)1' set in tlie dirt ; Imt a carrying-can uuiy always be set one side, upon a
Lioard, a box or a IkmicIi.
A convenicnt-si/ed carryinj^-can wonld 1m> one 10 inches in diameter hy 1~>
Inches hij^h — up to the shoulder, holding ahout (iO poun<ls, or (5 f^allons. imperial
measure. Stronj^ bottoms of pressed tin can be purchased from dealers in pres.sed
tin supplies.
Milk-Setting Vessels. Small open vessels liave been largely used in the past, and are in
unite conunou use to-tlay. They bavc^ thi'ir ]K)ints of merit and their disadvantap's. The
best of this sort of nsilk-vessel is the modern seamless jian. It is cheap, liKht, and easily
cleaned.
Within the jiast few vears has been introduced a new system of milk-settinji:, or the nse-
of lar^'^er-si/ed vessels, ailapted for holdiiij; larger (piantities of milk, and for coolin>; the milk
by means of water or ice. These milk-.settint; vessels are called ciriuncr.s. AVhatcvfr may be
the respective merit of dilferciit creamers already in the niiuket, they all, or nearly all. iKjssess
at lea.st one advantayc over the pans. Tiiey art; certainly labor-savinp implements. There ar«'
farmers now using creamers which they claim have not the merit.s of the old-fashioned pan,
except in this (jue point of saving labor. This seems enough to ensure tlwir use, in some cases,
in spite of claimed defects that make them in some respects inferior to the small open pans.
The creamer is a deservedly ])oi)ular milk-vessel.
The little open pans that have so long an<l well served the need of the dairymen evidently
do not fully meet the wants of the dairymen of to-day. By having lai'ger-sized vessels and
fewer of them the objects are attained, at least, of less labor, more convenience and greater
cleanliness, and jjcrhaps less cost.
Some dairymen tind it convenient and economical to employ both the shallow and deei)-
setting systems. The former, for instance, is perhaps found more advantageous dui'ing the
hot summer ; and the latter system in fall and winter.
Creamers may be so constructed that a creaming dipper may be wholly dispensed with.
The creamer is i)rovi<led with a glass through which the cream is visible, and a fawcet or a
plug outlet for drawing off the milk. There is usually a distinct line of separation between
the cream and the milk, which serves a guide in the separation. When ready to skim, the
outlet is opened and the skim-milk allowed to run into a milk vessel. A cream vessel is close
at hand, and when the milk is nearly all out this cream vessel is quickly substituted for the
milk vessel, and the cream allowed to flow into it.
Sometimes the outlet is closed when the milk has
rim off, and the cream is then poured out from the top.
Our illustrations show the plain sorts of creamers
wliich any tinsmith may construct.
The covers of the creamers illustrated, it will bo
noticed, are provided with wire-cloth ventilators, under
the handles. The flange of the cover for the open-
mouthed can fits inside, that for the narrow-necked
can on the outside. On the can itself either a handle
or a bail may be used. Where the can has to be lifted
high, the handle will be the better. The dotted lines
show the bottom of the can.
The size of these creamers may vary from to 8
inches in diameter, and from 18 to 22 inches in depth.
Where no ice is used, and where dependence is
placed upon water of a somewhat high temperature,
say above fifty degrees, the smaller diameter is likely
to give the best results, especially in the summer
months. The cost of these plain creamers, well made with good tin, would run from 75
cents to $1.50 ; cording to the style of the creamer and the cheapness of the tinsmith's
labor, -which varies greatly in different localities.
Another style of creamer is the oval. These are much used in Europe, and are generally
known as the Swartz system. They are used usually with tanks sunk in the floor, and with
ice. They are made from 17 to 27 inches high; ICi to 20 inches long, and 5^ to 7 inches wide;
holding from 40 to Co lbs. milk. The smaller and narrower creamers will usually be the most
effective ; for instance, one 5^ inches wide, 15^ inches long, and 21 inches high, holding 50 lbs. .
For small dairies where the dairy outfit is not elaborate, and especially without ice, the round
creamers before referred to are always preferable.
69
HCIESTIFIC DAIIiV PRACTICE.
Dltp-'^Mttlnir Cream
Tho Strainers hIiowii in iliuHtration aro of (lifTiTont styles, tliat
ono may chrxjHcj to Huil tho lu't'd of tlic daily. Tin-y may b«
iiiadn to fit tiio crcamors, or to fit tiit> mili<-( arryin;; vcssfl. Tiie one
HtaiKlin^j on ie^H nii^jht Ix? u.sfd to htraiii cIiIk r iirw milk, crtain, or
hutter-iiiilk, weru it not tiiat tlio two latttr woulil Ix- full l)cttt'r with
lilfiPf^n * Boinowliat lar^^or uicsli than is rf(|uin'il for ih'w milk. It is an
MlilJ8ii,«P cxcollont j)lan to nso u donhlc strainer — oni' of both win' and ciotli.
i*!! ?''!' .. I ""■ j p Till) cloth is unread over th<' flanirt' iidow the wire Htrainer, and lield
iii'"t. iTHin, ^y 11 lioop which tulese(ji)e.s tlie llanj^e.
Cream-Dippers are cheap cnnvenienceH. For KJiallow-settin;;. a small scoop is best ; shaped
like the (ild-fashioned Kkimmer, hut without any linles. For deen-setlin;^, a
K<>*>d Hkimmer will he found in the loii;;-handlid dipper, shaped liku un in-
verted cone.
Any tinsmitli can mak(! tliese wimple dishes. It is reipiired only that the
ed^o he thin and Hliar|» ; that is, not turned over, or doiilpled. The ed;^e of
su(;h dip[)ers is usually left raw (of Hin;,de thickness) hut tpiitu smocjlli ; which
allows tlu! thick cream to flow into the dish mon; freely.
Convenient sizes : For the s<'oop, f)}, inches, ;,'reatest width; (5 inches
in len;,'th ; depth, J inch. For the dipper, hreadlh at top, li to 1 inches;
depth, 4 to 5 inches, cominj; to a ]ioint lielow ; len;;lh oi lurnetl handle, about
10 inches, that of strai^dit handle, aliout ~'l) inches,
Littlb practice is re(|uired in the use of these cream-dij>pers to make a very
thorough slviminini^ of the cream. ]5y their use tho milk is skimmed from tlio
top, thus ohtainin;; cream free from seiljnient.
European (Jream-Dippers, nsed to some extent in En^cland, are sometimes
made of en.amelled iron. It is douhtliil if they are hetti/r tlian tho siuiplo
and clieai) tin dijjpers just described.
Tanks. In Bhallow-settins, tho milk is usually net m air in a cool room, not above 00'.
In deejvsettinj;;, milk must bo set in water. This makes niM'essary a tank or reservoir for
water or water and ice. The simplest method is a natural well, or sjirinj;, in a shadeil, cool
• /^ )>lace. Sometimes a pool is easily made, say for running?
■Qi^..;^ water, which, by constant change, will be always cokl.
I^H i;r=t: ^S^i_ ra,., A barrel is sometimes niailo to servo the j)ur[)ose, and
when it stands in a cool place, and the water is cold, and
can be several I imeschanjrcd, it will dofor small quantities
of milk. A wooden tank need not bo very expensive. It
should 1)0 constructed with a view to prevent tho warm-
ing' of the water by the outside air ; with smooth, water-
tit^lit walls for retaining; water and for easy clianin;^;
anil with an inllow, an overllow, and an outllow, tor
water. It should be made with double walls and
bottom, with .'I space of 2 to 4 inch(>s, which may he
tilled with charcoal. Tho inner walls, or tho reservoir
itself must bo made tight, so that it will not leak or get
damj). It is jjossiblo to do this with ])aint or v.'irnish, but
not easy. It is better, and not very expen^.ive, to line
with zinc. Wliere there is alumdance of cold water, or
ice, and a cold room, so that the cooling of the milk will
A. Inaow. B. Overflow. C. Outflow (for draining not bo retarded bv the elfoct of tho warm air, the double
off water to renew tank), D. charco.ilQiling. avails and charc(Kil tilling may be dispensed with ;— the
single-walled tank, lined with zinc, or even varnished, being suilicient. In tho European
Swartz system, the tanks are made of slate, brick, stone, or cement, and sunk almost wholly
below tho surface of tho dairy floor, or ground. There should be a least 5 inches of clear
space between each can, and the cans and walls of tank.
Cream-Holding Vessel. Since there is a loss in churning different lots of cream that have
stood in different vessels and ripened iniequally, it follows that all the cream of any churning
should have been kept for some liours at least well mixed in one vessel. To do this it is
necessary to have a cream-holder large enough to hold all the cream of each churning, or, in
other words, a cream-holder with tho full capacity of the churn. This is an important jnatter,
and will hardly be ignored by the thrifty buttor-maki-r unless he should be ignorant of the
percentage of loss that may come of keeping cream of different ages in separate vessels.
A point of merit in a cream-holder will be its adaptation to heating or cooling the cream by
setting the holder itself into hot or cold water. Tin seems best to meet this requirement, and
tin has the merit of being light, easily cleansed, and cheap.
CHURNS. Churning is one of the most important of dairy processes. At one time
churning was all there was of butter-making ; it is a process even now absolutely
necessary. It has been the most laborious and unpleasant part of butter-making ; it now
may be made an agreeable and easy part of the work. Churning has been tiie means of
.spoiling millions of pounds of butter ; it haa now been reduced to a science, and to do it
properly and well is to do a large part towards the production of the real "gilt edged."
CITURyS. 68
Churning is a proross that almost inoro tlian any otlior in buttpr-niakinp: dofn'tuls for l)oinR
well (loiio upon tlic iinpli'nu iit nsod. A jmtsoii who is iiilclii^jciit ami ftkilfiil niiiy milk in an
open pall, Ht>t milk in an opm pan, keep cream in a cominoii lioiisc jar, press jiiiil salt Initter witii
a laiilc in a howl, ami he iil)lf to p:iik a tine articii'. Hut tin icart'Noinc fliiiriis ^ lilcli, tiioiiuli
manipulatt'd most skiWuliy, will cumplclcly Hpoil tiu' i)r(Hlii«t. Harris Lewis sa^.n tiiat tin*
churn wliich lain^rs Imtter onlinarily in Hvc' minutes has ruined the butter in two ami a iialf
minutes — bij'urc thr pruccss in half tloiif .'
Ther(> have lieen :nany erroneous ideas iihout eliurns, and dairviiien have houj^lit <'lnirn
after (!hurn only to throw them aside, and to come hark to tiie •' old da.^h-ihiirn." This has
led to a very i-ommon elaiiii that the oM dash-churn could not he iiiipnivcd upon, ^'et the
very fact that so m.any churns have heen invente<i. soM, hounht and Irieil, is a jiriMif that tiie
old st.and-hy was not jierfectly satisfactory. That it has its defects may easily he seen. It is
admittedly h;iril to opeiiite ; churnin;; and lurniii;; ),'rindstoiie liave;;roiiiid out in many yf)unn
hreasts all enthusiiism for the farm. It is not well adajileil for washiii;; tiic imtter in the
granular form ; and this jirocess, in importance, is second to no other in hntlei-makin;;.
It w:is iKit straii^;e that prejudices arose a;;;ii list new churns. The patent ollice ri-eords
will explain siicli prejudices. So does the uiihai>py experience of thoiisiiiids of farmers, who,
tempted hy the alluriii;^^ promise of each new churn, were led to hiiy in many ca.^es only to set
aside a worthless thiii;^' tliat carried in its track only (liNappointiiuiil.
Thi'ru is no further need, however, either for clinuiii;;, nn the one liiiinl, to the old da^ll-
ehurn. .'is thoii;;h it were ])erfection; nor, on the other hand, of lieiii;^; more in dread of a churn
a;;ent tiiiin of ;i tram|). liairy science has adsaiiced eiioii,'-;h now to jaove thiit the old da.-^h-
ehurii. unlike the violin, can he improved ujion, and to tleiiionstrate w herein lie the defects or
merits ol' a chiiiii. so that oiu' oii;,dit to he ahle to select one w itli the samt! coiilideiice that he
Would liiiy a mowin;,' machine.
( hurns m.iy ht- divided into two i^eneral classes: First, are movahle hodies witli fixed
dashers, or without dashi'rs. Sei'ond. are those with stationary iiodies, and movahle dasliers.
It \vill he found th;it with one evceptioii the second class of chuiiis are, ill all the jioints
given, c.\ce[it one, inferior to those of the lirst class.
(JImriis of the secondclassnieiilionedare not worthless, hilt more or less faulty and inferior.
Somi' of them are, indeed, worse than Ust'less, hut others of them jxi^sess fair merit. The
one.s which stanil hest .are those wliicli eome nearest to the cylindrical form, and have tlie
Bimjilest system of dasliers.
(.'hums of the lirst class may ho divided into two suh-classes, namely: revolvin;^ churns
and oscilliitin^c churns. Mach .sort has its advanta;j;e and disadvantiij;e. The <lisadvant;iKes of
the levolvin;^ churn are the ditliculty of makin;;^ a tight cover, also the dilliculty of ventilation.
Where tliey aie not jiroperly ventilated they recjuiro a greater diameter.
The revolving churn, without dashers — fixed or movahl(>, to he at its best should lie
provided with ventilation, or for escape of gas; its diameter should he small enough to make
It easy to work; its cover should be a convenient and tight-li'l ing one, and it slionld be
]irovided with a convenient strainer for drawing olf the biitter-niilk, and washing the butter.
This done tiiere is lilthi improvement to be made in it.
The oscillating churn has one advantage over the revolving churn; its ojiening being
always on the u|)]ier siih;, the cover is easily iitted on. It has the tlisa<lvantage of being harder
to op(>rate than the revolving cliurn, and in some cases seems to ;iL;itate the cream too nnu'h
and to bring tlie butter too (juickly. It is best suited for small dairies, and tlu; best of them
tloubtlesfi may be operated so as not to injure the grain.
Points of Merit in a Churn are : i•Vr.s'^ The agitation should be of such a character that
the crc.am is churned by concuKsi<in rather titaii friction. One would su])pose that the fat gloli-
ule, ])rotected for the time being in a liipiid, would stand agitation of any sort ; lait when we
remomber that one churn will bring the butter in five minutes which would not come in thirty
minutes in another churn, we can conceive of it being jiossible to over-agitate cream in climiiin<;.
Whatever m.ay be the effect at the beginning of churning, it is without (juestion that when
cream begins to " break" and butter to " form," tlie character of the ;i;;itiition may be such a>
to injure the grain of the butter. It is the experience of butter-makers that some churns
destroy the grain and make the butter greasy.
Another question is settled. It is not the slow churns which injure tlie grain of butter
but the quick churns. The slow churns are the churns without inside fixtures ; the ipiick
churns are the churns with dashers.
Second. A churn should give cream Uniform Agitation. The cream should he cluirned
all alike and the butter come as near as jiossihh^ at tlie same time. This is important for
quantity as well as quality of butter. When all the cream is agitated alike, more of the cream
is churned without some of it being over-churned. When butter all comes at the s.'iine
time there is less waste of butter in butter-milk in draining or washing. The cliurn which
meets this condition is again, a churn without diishers — especially a revolving churn.
r/f iril. It is required that the churn be Adapted to the Granular Process of churning. It
is possible to make and wash granular butter with any churn. It may be done even witli a
dasher churn ; but to do it requires considerable skill, absolutely demands a lower temperature
of the butter in washing, and calls more for other mechanical helps, such as milk or water
vessels, strainers, etc. Chums without dashers will do this work in the simplest, easiest
manner possible. The movable-body feature of such churns is especially adapted to this
requirement
•1 SClHSTirir U.MIiV ri;.\(TH'E.
Fiiiirfh. Tliiic •.lioiilil lie No Waste of Cream Tin- \\n^\i- <<( i nuni in •.onic rhiirnft is it
(lirrf't liisM mill it in iiNiinlly iiiuIchiiIn . or. in oilier words, innliiirvlikr. (ifjiiii (.'ridiJiiiK
nctwfi'ii two huril MM I'jics. IIS lictNM'fii sliiil'ls iiikI III iiririK"'. i-* not oiil> ii wiistc liiit iiiakt's.
t ln' liiiitiT ^ri'i'iisv. ( 'ri'iirn coii-itiiiitlx s|c>|i|iiii;^ niit of till' rlitini. iiinl mi tlir iomt. not only
in icHS linil'oriiily lltril:itii| Imt it is iikhi' or iris Wiistnl. 'I'lir niov:il>lc-lioil_\ rhllKl in IHt'lVralili',
lor if |>ii>|ii riy roiiHinictiil tln'r<' in iicitluT Krimliiiy tior Iohh of ci-fiiin.
Fifth. Ease of Working i^ a viry iiii|iiirtiiiit isMiitial in a clmni. It wax tln' haril work
nf rliiiniiii;: tlmt. luoiivlit iiilo tiiNor tlic ijiiiik iliiini^ that Iiiim' s|ioili'i| mi iimiiIi Imtti'T. Tlitt
innvaliii'-lioijy iliiiriis an- iloiilitli'sn t lir ra.-iri' i Iiiiiiin to \\ ork ol tlii' t wo clasMH.
Anioiii; llii'sf ilif M'Mihin;; I'liiirii, if ri;;lili> riiii>trii>ti'il. is laMiT tinii tlic oscillatiiiK
iIlUI'M. l'>^|M'ri;il|y (nr Jar^Ti' i|lia III it ii'S.
I'lol'. Ariiolij. ill ••AiiHTiiMii I lairyiriK." "Iiownl tlmt tln' lullir tlir oM ilasli rlmrn wan
• ■onstiiirii'il lor ^ooil work, till- lianlfr it was to o|Mraii'. This is not iiiu'oI the n-volv iiiK
(.'liiirii. it woiijil M'l'iii thai till' roiistriK'tioii of the leMils in;; clinrn \\ itii a \ iew to making it
easy to operate is the \eiy hesl eonsi rmi ion t I ensure ;,'oiiil w ol k 1 Siiih I oiisi riirl imi means
slower ('hiirnin;; |ierlia|is: Imt slower ('hiiriiin^', as u rule, means heller luiller, ami it rertainly
ineaiis hefter lnitler in this ease.
The revolving; ehurn, to he at its hest. s'loiilil 111' so constnictfii as to hrinj; the lift as near
as jiossihie to the reiitre. This is iloiie hv making the iliameter of the riMiliition as small as
iifissihle. The less the iliiineter, lip to a certain iioint, the lousier will it take to lirinu tho
iiiltter, hut the ea.sier will he the Working,'. The ilianieler rei|uires to he rroin ahoiit one foot,
for small sizes, up to ahoni two feet for a K'""I-s'Z''iI ilairy churn.
I'erhaps the two hest forms of revoUiii>; churn are tin- /'o.c churn aiiil the //ruvV churn.
The hox shoiilil he iiiaile of rei'tariKular form ami ohlon);, with the hearings at the iiiii|ill<> of
each etnl. ami revolveil, of course, hi^'i/ontally. 'I'lie harrel churn is maile |(re|eralil\ to revolvo
eiid-over-eml ; jiml, to secure the necessary small diameter without sacrilice of size, uiay bo
made hin/cr in (lidiintir Until in hiii/lli. iiisiilr.
I'atents oil churns do not cover these excellent features, so one ma.v huy or iiiakc,
according to his choice, uidcss one litis a jirefereiice for Home particular convenience which is
l>atenteil.
Si.vfli. Ventilation is essential in a churn. When cream is first subjected to agitation,
f'snecially if it hi- at all sour, it evohes ^;as. This j;as should he allowed to escape ; iioth for
sake of easy churniny: and ipiality of huller. With the old dash churn thi; ventilation was
easy — throiij^h a loose and open cover. The re\ol\ in;,' churn, which hears olf the j)alni in
jierhajis all other respects, is the weakest of all at this ]ioint. To jirevent loss of cream it
must needs lu; well closed up. Jt is necessary, when usinj; a revolvin;; churn, when not
otherwise jtrovided lor, to stop occasionally, jiull out the stojiple or iiluj; and let the ga.s
escjipe. This is done freipieiitly in the hejiiniiiiij;' of tint jirocess. i\fterw;irds it is not so
necessary. Some churns have jiatenled arran;^eineiits for this jmrpose ; hut these features
uiust be left to the circ'ulars of manufacturers.
Sevoith. Easy to keep Clean is a very important reijiiisite in cliurns. It oufjht not to be
necessary to enlarge here uiion the need of ahsolute cleanliness in butter-making. It is at
once one of tlu3 most ditlicult and necessary attainments in dairy-work to become jiroficient in
ueatnesH iind cleanliness. It is well then to have ini|ileiiients th.at are (;asy cleanwl, for often
this is their only chance of iM'ing kept clean. The churn (iisiest to clean, by far, is the churn
without inside fixtures — the revolving or oscillating churn.
Eiijlith. There are a few General Points of Merit, thai will be always in one's mind in
making choice of most any im|)leinent. They are simjilicity and durability of construction,
lightness ami jiortability, and reasonable cheapness. Nearly all the churns in the market
]iossess these merits. The cost of a goo<l buggy or a good mowing-machine is perhaps ten
times the cost of a good churn.
The Best Churn Not New. The revolving churn is an old churn ; it was used and well
liked over a quarter of a century ago. 51r. Flint, writing in his standard book, published eo
long ago as loOO, and quoted even yet, says : " It is the concussion, rather than the motion,
which serves to bring the butter. This may be iiroduced in the simple square box as well aa
by the dasher churn; iintl it is the opinion of a scientific gentleman, with whom I have
conversed otr the subjt'ct, that the jwrfect square is the best form of the churn ever invented.
The cream or milk in this churn has a peculiar compound motion, and the concussion on the
coi'ners and right-angled sides is very great, and causes the butter to come as rapidly as it is
.judicious to liavc it. No dasher is required. If anyone is inclined to doubt the superiority of
this form over all others he can easily try it and satisfy liimself. It costs but little.
It may be asked how it is, while there was known a churn ■which is so near an approacli
to perfection, so many worthless patent cliurns could have been sold? There are several
reasons. The revolving churn emWlied the right principle, but it had minor defects that
have only within a comparatively short time been remedied. It liad not been generally intro-
duced. 'Without the modern improvements it has been constantly growing in favor, and is
being more and more extensively used. Lastly, it was not popularly known that a churn
without dashers was a churn upon a right [irinciplc. And in this connection it will be well
to note how it came about that so manv churns were made upon a wrong principle, sold,
and, for a time, used. If we see wherein mistakes liave been already matte, we are better
able to avoid mistakes in the future. The difficulties in churning in the past, that made
churning unsatisfactory, were often supposed to lie in the churn, wlien they were in somethiD
anAsri.Mi-urTTKU lun.nF.n. «'^
oN«i. Tlit'iolil wiiy wiH faulty in not having rrnar>l f^r tin' (iin<liticin nf tin' ciinin. '\X*
ti'iiiiH'iatiiri'. nr tin* laiiaiity of tlii' rliiirn. Ah li nsiilt. tin' liiiuth of tinii' ri'<|iiiit'i| ti>
linii^' llif l.iittir, jiti'l iIk' Initttr itwiH'. was \arial>l<'. in i|iialily aM<l i|iiantit>. TiiiM wuh all
utti'iliut<'i| to tli<- rliiirn. The un.iii.^t fault of Ilif oM cliittn that of IxintC loo lianl to
i>|H'iiilt'~ail<l)'il to it-i hU|i|MHi'ii faultN, conili'nitK'il it, anil ina>li' ilairynicn liMik for i^oniitliiri^
iN'tttT. lis |H'('iiliat° Mii'i II, or till- nxi'li ol >aviiiL; tin- K>'''i" '"<'' |'i'><lii<'jnt; uo<m| liiiilir, wan
Dot fully apin'o'iali'ii ; tlic o|>i'rator at oid' tinii' lia<l iio notion tliat ;:i-ain in laittcr xva^ of any
iiti|ioi'tani'i-. Taking; into account tlii- n-al anil fancii'il l.iiill-^ of the cluini, ami liavin^ no
i'lca of wti.it well' tlic actual rci|ui>itis of xucli an article, llic inventor immic fi>r\varil with u
x icw to hc||i luallcr-i. Hi-* rcasoninu' was hiin|ili' ; it lakes ho Ion;; to luiii;: Itutter w itii the olil
cliiirn, ami liie wurk in «o hard, M.uii'thiii;; i> rc.|iiirii| that will I'liii;.' Imileral lea-t (|Uii'ker,
IIIkI it |>or,-,ilile, ea-ier. Here \\\{-< the lock U|io|t U hicli the lillli'll'eilH of •• |ialenl chlirils"
siilit, aixl which prouml to ;^reaM' hail the Imtler of ii ;;eneialion. It wii-* in this wa> that
the country liecaiin' llooileil with e;;;r-liealers_aiiil threhhiii^j-iiiachine.-, for a;iitatiiit,' cream.
To the fore'.'oiii.^ the follow ilii;- c|i|i|iin;; i-i iMl'tlncnt : —
'• Tin; Mint ( 'in its.- Mr. .Iaiiie> ( ;r.i,\ , of iMwanU County, has a churn nearly likethi' one
liiH father used u lien he was a chiM, liity years a;;o. It is one ol the nio-t .siinple churns
inia;;iiialile in cmi 'triiclioii, and it does its work perfectly. Tlu'ie .are no inside llxf ures to ;ret
out of ordi-r, hut it is u silu|)|e hox two feet loll;; and fourteen inches W ide. while each of the
win.'irc ends has a hlock of hard wood screwcil on to the outside center in w hich is f;i>teiied a
jfud^eon on w ha'li the hox rexdl ves. The cicaiu is jiiit inside of the Imi\ jind .at each re\ olulion
trii\els ei-ht feet, constantly rollinj^, and .at the >aiue time ^;ets four times hrokeii ii|i hy falliii;;
to the lower side. These churns arc easiest t(» keep in order, easiest to wash, and there is no
royalty as they are not patented; any p'lxl carpenter can make one. I wish the dairymen of
Puwiiee county to think of this matter, for if it is worth while to make hulter at ;ill it is worth
inakiiii^ well, and , also we want all the hulter the cream contains and with as little lahor as
jiossihle. I am iisinj^ one of these hox churns. My little (,'irl— not yet four years olil —turns it
iM'caiise she likes to, iind my wife would not exehaiij^e it for all the other churns she ever Used
coinhined."
The iihove !>t nnre shows the a^'e of the revolving Hf>rt of churns, some of the defects in
their early eonslriiction: and their merits, which they possess in spite of sucli ilefects, L'i>toa
late davit was supposed that the lar;;e diameter of two feet, as ahove, was necessjiry to tln>
I'hurniii;,' of the cre.am. Later experience has shown that from one foot to |s inches is eiiout^h
for the diameler. or fall of the cream. The sipiare hox, or the end-over-end harrel of that
diameter w ill do j^ood work and he I'lisij to revolv e.
Size of Churn reipiired. In huyin^ a new churn, ;;et one tCK» largf, rather than too small,
or one that will not he ovcr-lilled when the churning; is lar;;e.
Best Material for Churns. Wooil Keenis to he the hest materiiil for churns. Tin which
is best for many dairy implements is faulty for fhiirns. Tin is too rajpid ii conductor of licat.
The wood Used for churns is ])ine. spruce, oak, hutteriiut, &C. The softi-r wcmmIs have the
ndvanta^'e that they are lasily constructed so as not to le.ak, and they are li>,dit. Churns of
various kinds of wood luive ln'Cii used with j^'reat s.atisfaction. It must he reniemhered, how-
ever, that the churn is not an everyday crcdin-ltoldcr, for if it were, there would be an
insu]ieral)l(! objection to wood,
Granular-Butter Holder. Wh(>re dairies are siu.all and churnin).;s are as fre(|uent as they
oiif^lil to be, th(! [irat-'tice may be followed, as explained already, of acoumulatiiiK several
churnin;;s, to be pressed and sailed at one time. To follow out this practice, u vessel ia re(iuire<l
in which the fiiamilar butter of the diirereiit churnin>;s may be kept together. A good
strong harrel. with a elowe-litting cover, will serve the purpose. Sometliing must bo jirovided
to place on the top of the buttt-r, to i)ress it down, allowing the brine to rise over it, to kee[)
the butter fi'om being exposed to the air. This is because the butter is so nuich lighter than
the brine. If not weighed down it would be constiUitly exi)osed. Something i)erforated, with
holes too small to allow the' butter to p.-iss Ihrou^^ii, wouKl Ite the thing re(iuired. One tiling
more would be a convenience, if not absolutely neccssarv. It is a hole at the bottom and a
l»lug. Tlu! plug removed, u str.ainer could be inserted, th(> brine drawn off, the butter
washeil. and the water drawn oil" in a similar way. Without this convenience the butter nia}"
be dip|)eil out with a seive-dipper, ami washe(l or rinsecl u])on the butter-jiress.
Hutter in the granular form may be put into nuislin ba;,'s and then kept in brine in a
butter-holder. Or, the holder would be useful to hold rollsof butter, wrapped in suitable cloths.
Butter Press or "Worker," Hand-contact with butter is olijec'tionable as injurious to
the butter itself, and because working butter by hand will injure the oper.itor who is in
delicate health. I land-contact iii.iy easily be avoided by the use of a '• butter-worker," which
will also enable one to (lo the work easier, more (piickly and in every respect belter. This
instrument is ailapled to the work of pressiiij; out butter-milk, water, or lirine ; working in
s.alt, and evi'ii-mixin^- the butter to in.'ike one or more sampli'S of butter uniform. There are
various ••butler-workers'" in the market, ;uid most of them possi'ss merit.
The main reciuiremciil in a butter-jiress. hesi le>, the essentials common to most utensils in
dairy use, is the .-idaiitaliility for com|iletely ami speedily freeing the butler from water,
making the butter solid, ami evenly mixing in the salt, and doing this without f/ty'(£r/«f/ ///'■
(jrain, <ir rerpiiring an undue exjicnditiire of labour. It shouM In- made of hard-wood, thai it
tnay easily be cleaned !\Tid kept clean, ,'ind it should not be expensive.
The most common ;ind the cheapest buttcr-]iress. and one possf'ssins: a good deal of mei-it.
66 SCIENTIFIC DAIRY PRACTICE.
is tlio tnliif mill Icvfr, which l)oing common ])ro])f>rty, m<ay ho constnutt'd by anyone who
finfls it flifaix;!- lo make than to iHiy. Prof. Arnold doficrilVs the construction of one. The
table is made of two-inch hardwood jjlank, birdi, maple or whit*' oak. The sizes range from
tln'f?e to six ffct in lengtii, two to four feet wide at one end, and lialf the ■• idtii at the smaller
end. It stands on either tlu-ee or four h-ffs, and inclines towards the narrow end, so jus to drain
off tlie lii]ui(l as it is worked out of the butler. A hollow groove on either side of the t.ahlf
guides the liquid down tiie incline to a point and into a pail. A lof>sely-(itting standard sets in
a hol(! at till' middle of tlie lower end t)f the ]>iaiik, resting ujxm a shoidder, and fa-stoned in
jilace l)y a pin tlirough the end, whicli reaclies down Im-Iow the plank. Through a hole in this
standard one end of the lever is inserted, and the other is iiandjed i)y (he operator. The lever
would l)e froni two to four inches tlirouf^h and may be round, s(piare, oct^igonal, tliree-
cornered, or Hat on one side and round on tlie other, or it may l)e fluted.
It is worked by a direct downward pressure uj>on tiie butt<'r, ratlier than by a grinding or
rolling pressure. Tlie more advanced scientific prrniess will in time do away with the general
usefulness of this instrument ; but wherever butter is "workwl"' it has a ])lace to lill.
Butter Moulds, Among our illustrations (page 37) will Ije found a convenient hand-mould
for >)iaping butter in cylindrical rolls, as dcscrilxid under "packing." It is made double,
upon the ])rinciple ofaitair of shears. The illustration makers tlie construction sufliciently
jilain. A good blacksnuth can malce the metiil jiait, and anvone accustomed to working in
wood can do the rest. The cost may Ix? frr)m one to two ilollars. The small hand-moulds
that have long In^en in common use, by which table jirints have Ixjcn inade, are a most
convenient article for every dairyman who wishes to put up butter in the form of taiile prints.
AVlien delivery direct to the consumer is jwssible, it is well to adojit some design that will
distinguish one's own butter from all otiier butter.
Moulds, Prints, &c., for Jiiaking butter into table shajx's. are cheaper purchased tlian mad''
at home. Sw that they are made of sui1al)le wrKwl. say wbil^'-wood, free from knots and
cracks, and that the surfaces are smooth, to allow the butter to come out e;ibily and maintain
its jirojKir shape.
For table jirints, do not get too large a mould. Small prints in handling keep their shaiie
better, and they are juore jwpular with buyers. A half-])ound jtrint oi butter is as lar^e as
ever re<piired. A m-at (piarter-f)ound print will generally sell the l)est of all. I'lain, cylindrical
rolls may bo m.ade of larger size than fancy jirints : tiiey handle eiusily, and may be sliced olf
lor table use. Owing to their comi)act shape, they handle and pack easily without getting
out of sliai)e.
Butter Packer.
Packing Pestles, Scoops, &c., may be bought of dealers in dairy supplies; or maj' be
made to order by any wood-worker.
The Package. The most common form of package, or one that has best lield its own s<^
far, is that already referred to as the Welch tub. The almost universal use of that form of
}iackage on this side of the water is proof that it has merit. It certainly has some defects, to
one of which allusion has \)eci\ made— the hick of a water-tight cover.
The following are the Points of Merit in a butter tub : First. The tub should be of Best
Quality. This is imiwrtiint ; it is not (vonomy to save a few cents on the tub at the expense of
(puility. When the tub is inferior, either iis to quality of prot*x;ting or quality of preserving
the butter, or as to api>earance, there will be more discount on the butt4>r than will be savo(l
on the tub. One could hardly save on the cost of the tub more than one-half cent per pound
of l)utt<?r, and the defects of the tub might make the butter sell for sjiy from one to five
cents or ten c^nts less than it would have sold for had it l)een l>etter packe<l and better preserved
in a better tub. Not only may there l)e a loss \wv ]X)und from a defective package and
packing, but the butter may l)e iictually imsaleable at any price.
Second. The tub should be New. Until tui)s are made of a different sort from what are
yet in the market they are unsuitable for rei)eated use. Butter should not l)e packed in an old
tub. Could it be got for nothing, it would lie a losing policy to use a tub the second time in
which to pack butter. The appearance alone is enough to discount the butter more than
enough to cover cost of a new tuli. Old tubs cannot be ^ot for nothing, as they are always of
some value for other uses ; so there is no reason, for the supjiosed slight saving lietween the
cost of new and old tubs, for using any but a gocnl and new tub. GikmI nuichine-made tubs of
excellent quality are cummon and low-priced, making it less an object to use an inferior
article.
Third. The tul) should be Light in Weight and have a Neat Appearance. The weight
affects the apjH'arance, but the advantage of a light tub is maiiilj' that it makes easier handlin.u
and a saving in freight. More regard sliould be had to appearance. Men judge even eatiii;^
(juality through the eye. If it were not for that reason buttt'r-color, which if gixjil is
necessarily tiuitcless, would find no market. The imagination has more to do witli our
judgment than we at all times are leady to admit. When one looks uixtn a fair outside, he is
lieauy to find the inside good enough to warrant the pleasing appearance. When the outside
is not pleasing, there is a natural want of exi)ectation of a good inside. From this fact it
follows that, wliile a faiv exterior will augment the value of what is within, even tliough it be
BUTTER PACKAGES. 67
ot iiiilifTiTiiit quality, ii jxior rnitsidc is unnroinisinj; jind will depreciate tlio vaiiio of wliat is
c<jiitaiii''i| iiisiiif, oven tiKiugh it is of fxcclleiit quality.
It may st-ein unntKH-ssary to philosojihise to this extent on the a])pearanre of I>utter tul«,
littt the praetieal U-arinf; of the suhject will warrant all that can bo said that will lead the
liutter-niuker to be wi.se in thin matter. Wliile a pixxi a|)peariince is a commercial necessity,
it is a fact not to be painrtaid that butter-makers do not all look ujyon it as a matter of dollars
iiml cents, unless it be in the way of saving a few cents in the cost of the tub. The butter-
maker is tm) likely to hjok ujwn the cost ot the tubas so much thrown away. This is hecaut^e
he has paid for the tub and is paid <>nly for liis butter, having? to "throw in" the tub. It is not
stranf;e that this ne*^! of (hnixy; would Iciul sometimes to a short-si^;hted iHilicy, and a jKjlicy so
thort-sighted that the imjK)rtance of a l>etter jK)licy should be empluusizeil.
Fmirth. The Form of the tub should l)e to make it easy to turn out the butter for
exaniinatioii, or for tin- [luriHise of j;ettintr its net weight. \V'hat is calliMl the Welch tub is
Wcoming the most common in use, and is likt^ly to Ije the form of the tub of the future.
Fifth. The tub shouM l>e made of the Right Kind of Wood. A wcmmI that is strong:, light
anil tasteless, and can U' made imjK'rvious to air. and brine-pnK)f, is suitable for butter
I'ackages. Balsam, white spruce, white ash white oak and even hemlock, are good wood for
tubs. The gumm%' jiart of sjjruce or balsam and the stjft part of ash, should !>«> thrown out.
Inventive skill may yet give a substitute for wood; something light, strong and cheap, and
jiossessiiig a i)olished inner surface that will not soak in brine or fat. Or it may yet give a
coating to w(K)d that will make it all it should U-.
Sixth. The tub should have a Water-Tight Cover. It cannot be said that tube with
water-tigiit (>overs, (like tul)s light ami of neat appearance), are common, low-j)riced and easily
procured by the butter-m.tker. But whether they can te procured or not, there is no (juestion
as to the great need that a tub }>»• brine-ticrht. It is the brine that surrounds the butter in the
till) and excludes the air from ilirect contact — which does the most to prot<-<'t and preserve
the butter. Unless the cover is tight, it is acliance if the tub will stand shipment any distance
without loss of liriiie. It is even a question if the tub can be jiackcMl so that the butter will
lie and remain completely covered by the brine. Another reason that the cover should Ik? air-
tight, is the necessity for excluiling unwholesome odors from the butter. Butter in stores,
depots, cars, warehouses, vessels and retail sho])s. is liable to be subjected to unj)leasant or
foul otlors, some of them l)eing of a most {>enetrating character, say coal oil, stench of vessels,
etc., etc. The simi)lest and most etfectual provision against these is a i>erfeetly air-tight cover
on a proper and well jjrepared tub.
A water-tight cover is an essential that is lacking in Tuost of the tubs in the market. If
such a tub were obtainable it should Ixi preferred. It would prevent loss of brinp, and access
to tlio butter of impurities. It would also allow of more ellectual tilling of the tub with brine,
and easier inspection of the butter, without disturbing the contents.
Seventh. The tub should Ix; Cheap. Since the tub cannot be used for the same purpose
twice, and wlien the butter is used out it may Ik- sold for a trifle, or thrown away if ne<'er.sary,
the purchaser cannot pay much for it. If the prt)ducer gets little or nothing for his tub, he
cannot, of course, atlord to pay much for it. If tlie future gives us a tub that mar l>e used
over and over again, or has an intrinsic value to the consumers for another purjK>«e, so that the
dealer can afford to give the jtri/ducer s<^)mething for it, it may be adopt«Hl to tli« j)rotit and
advantage of all. Such a i)ackage would doubtless be more used for Iwal than foreign trade.
A tub with an air-tight cover might have a small liole tnjred in the l>ottom, to tie stopjj«d
up by a plug. When the Iwttora is packed and the cloth put on, the cover is fa/<tened down.
The tub is now turne<i upside down and brine jKjured in at the Injttom. Tim»» is given to
allow the brine to soak in and fill the tub perfectly full, the plug stantling loosely i!i the liole,
to exclude the light.
(CLEANSING Dairy Utensils and the Material Used in Construction of same. Water and
J heat are the main agencies in keeping dairy utensils clean. Both of tiK'He are so
cheap and abundantly available that there is little excuse for not using them freely,
unless it be lack of knowlaJge.
The use of Water, as everyone knows, is that of a solvent, to soak up solid particles ; and
that of a vehicle to liold and carry those jiarticles.
Heat renders water more jwnetrating, and quickens its action ; it also kills the germs or
lerments which induce decomjw>sitiun.
The secret of cleaning vessels is to make the earliest and most liberal use possible of the^,e
two agencies, especially that of water.
The first rule in vv.asliing ves.seLs is to keep the vessels alwuifs url irlieii in u.^e. The nature
of water being to cling to walls of ves.sels and till the jxires. we use it when possible as a
jtreparation of the vessel — that it may stand guard, as it were, and drink up whatever tomes
along. This is a precaution, for by so doing we really prevent aceess to the })ores of the
^ essels of the objectionable matter, and so render washing more easy as well as more effective.
It is for this reason that we see to it that dairy vessels are thoruuyhly wetted before
being used.
To get the quickest and liighest efTect, we use water that is scalding liot, cooling the ves.sei
afterward, when liecessary, with a cold rinsing.
The more porous the material used, the more nee<l, and the longer the time necessary to
]>repai'e the vessel. So it is tliat for tin a momentary scalding is enough, but for wood a more
thorough soaking and scalding are necessary.
«8 SCIENTIFIC DAIRY PRACTICE.
Having in mirifl tlioso points, we need have little difficulty in the matter of alwayo keeping
dairy utentsils cliaii. In tlie UKe of milkinj?- vessels we find it impracticable always to prepare
tJio vessels \>y soaliiiiK, so we use the least jK^rous material we can iind that is otherwise
adapted. Wood is di^cai(l(,'d as iiltoKetlier unsuitable for this jmrpose, and tin is suiistituted.
Wood for niilljin;j;-iiiuls would not be objectionable, if this one fault were removed — if the
pores could be filled and juade hard and impervious like tin. Paint does not do, for it soon
wears off.
For many articles in the dairy, however, wood is preferred, as its very ])orousne8s is nin<lp
to serve a uscfid purpose. Water enters these jiores so t)iorou;:hly. and. when the wood swell-',
becomes ho lixeil in its pla(;e (as if held in a vice), that it is tlillicult for aiiythinj; to fiiJ<I
lodgement at all. Hence wood tlms j>repared is not so '•sticky" as the less porcjus tin !
Thns it is tliat most implenn-nts intendt-d for workiiig butter (where it is an object to
overcome tlie sticking; tendency of l)utter) iire made mostly of wood. Such implements are
churns, butter-presses, trays, ladles, packers, stamj>s. etc. For such instruments as la<lles and
presses, hard-wood is to be jireferred. Tlie pores are chaser, and the butter has less chanic of
entrance. The ])ores are not too close to i)revent filling them with the protecting element.
Witli reasonable care they may be kept jierfectly clean.
For churns, soft wood is for some rea.son jireferable ; on account of its lightness and
because there is less trouble from shrinkage and swelling, and leakage. No diniculty need be
experienced from the large pores of sot t wm^J in chums, for the butter when it comes into
contact with it is well i)rotected by a liquid — cream, butter-milk, water, brine, &c.
Now in the fact that butter sticks to wwkI under certain conditions and does not do so
under other conditions, is the suggestion of the secret of keei)ing wooden dairy utensils always
clean, or, in other woids. keeping the pores of wood always free from grease! When tlie
butter sticks, it is because it enters the j^res. When the butter does not stick it is because it
cannot find cnirance Xo the pores. The rea.son outter cannot stick is because the pores are
already filled (with water fir brine) and the butiv,i- cannot get foot-hold. To keep Initter out,
then, it is necessary to su])i)ly the very conditions imder which butter is prev(>nted from
sticking, or in other words to thoroughly soak the wood and swell the pores before letting
butter touch the wood.
]\Ianifestly, if this condition is uhrcys viaintained, the wood will always he free from
grease, or, in so far as concerns this influence, aluays as good as new.
If this condition be not maintained, what is the result? We may find an answer in the
trade of tamiing leather. A very capable currier taught the writer how to oil bcjots in a way
to lill the pores of the leather with tlie oil. and jirevent the injury to the leather tliat results
from ordinary "greasing." The directions were to thoroughly soak the boots in water, to
cover them with a heavy plastering of thick oil. or grease, and then to leave the boots hanging
for some days whore they woidd dry very tlowly. The result would be that the water in the
boots would eva]'Oi-ato from the side of the leather opposite that covered by the grease : and as
the water would make its Avay through the pores, tjje grease would follow closely behind it!
In time all the water would be evaporated from the in.side of the boots, and the thick coating
of grease woidd have disai)peared wholly from the surface, and the pores of the leather would
be almost completely filled with oil.
Now, the object sought by the tanner is the very thing to Ik? avoided by the dairyman. If
a buttia'-press be left with butter standing in it long en -uvh for the Avater to soak away into
the wood, or evaporate, it will draw the butter after it as surely as nature abhors a vacuum.
When milk or butter gets into the ])ores of the woofJ. the water it contains Avill, in time,
evaporate, but the grease or f)il will stay in it, as long as the wo<A is wood. All after-washing
swells the pores and shuts the grease in ! Soaking and drying the wood simply draws the oil
in deei)er and deeper.
So it is that in time a jiiece of wood used as a churn or butter-worker becomes so filled
with grease that it is absolutely unfit for butter-making.
AH this is avoided by tlie simple precaution to thoroughly soak the wood before use, and
by tlie cpiick removal of butter when it is no more neede<J in contact with the wood !
This explains how it is that the churning may be done year after year, and, by simple
scalding, without use of soap or cloths, tlie churn Ije kejit for years as free from grease as it
over was. It is due to the thorough soaking of the churn at the beginning, and the (|uick
removal of the butter and rinsing of the churn, l)efore the dnnn has had time to dry, or the
Initter to stick ; the Uie t)f scalding water first and la.st, making the work all the more rapid
and ed'ective.
Since it is necessary to have the utensils very wet when in use. they need not be allowed
to become absolutely ilry between-whiles. To do so is to submit them to too much slirinkage
and swelling. The wood will warp, the churn will leak, tlie cover will not fit, the butter-jiress
will have o[ien cracks, the butter stamps will crack ami split. It will be well to set these
>\ ooden utensils where they will (juickly dry, be thoroughly aired : but it is not necessary that
they get so dry as to cause ahrinkajxe.
The moiddiiig of the imjilemeiits, however, from damiin<'ss. must be guarded against : —
First, By Avay of pri'caution, in the constnuHion. The wood to be used for dairy
fmplements should be seketed, iiL-ti from saj), as clear from knots and free from other defect
as possible.
Second, imi>lements, b<'fore being used, should be prejjared by a most thorouj^h scalding
and soaking in brine, and freiiuenlly the ordinary scalding should be with brine, so that the
pores would become iiernioateil witli .salt.
CLEAXSL\U IJAIHY UTENSILS 69
Third, a quirk dri/inrj of the implement immeiliatchi after nse. By usiriR hot wator to
rins«; tlip churn, tilt! evaporation of tho surface dainpncss is more rapid, and yet the inipleiuent
may l>e .set away without risiv of yuttin.:< too ih-y hefore it will he a^^ain wanted. After a good
sc-aldin;; and a quick e%'aporation, no use of ch/tli.s, or wiping, i.s called for.
Fourth, hy .storing the ini[)leu,..'ntH in a i)lace that is not damp and mouldy, nor yet too
dry. I<etween churnings, there need l)e no risk of mould on tlie one hand, nor shrinkage on the
otlit-r. The imi)lcnient3 nm-d not he set either in a damp cellar, nor loiig in the sun.
As to the influence of iieat in washing dairy utensils, hesides its use in rendering the action
of water more effective it ha.s tho other elfect, already referred to. of destroying feruientive
life. This use of heat is especially required in w.-ishing milkirig-pails and milk-setting vessels.
It is sometimes necessary to give new vessels before using them a very thorough clean.sing to
remove a natural wood taste. If the best selection of material has been made, thisisnot ditlicult
to do, for a good soaking with brine would be enough. Dr. Fleischman, however, recommends
for some woods, such as fir and even oak, that they be washed with boiling lye, then rinsed
with weak sulphuric acid, .afterwards scalded and rinsed with hot and cold water alternately,
several times. If any wood taste remaias, lie would wash with a decoction of (juniper) boughs.
All this may be well enough, it ought not to be quite necessary in ordinary praetic^e.
Filling a vessel with sweet hay, pouring in scalding water, covering up and steaming it, i3
a simple and sometimes effectual means of sweetening wood. This followed by tho brining,
which is always necessary, in order to till the pores, ought to be enough. The scalding of sucli
vessels frcijuently, if not daily, will prevent the too rapid souring of milk.
The use of soap is a matter of choice. The free and abundant use of water and heat will
make the use of soap generally unnecessary. There is no objection, however to the use of soa]),
occasionally, for tin vessels, provided it be removed completely by thorough rinsing with pure
water. Alkali, whether in soap or in water, as it is sometimes found, has no place in milk for
butter-making, and its use should always be followed by liberal rinsing with pure water.
Among the methods suggested for washing milk vessels, are the following : The washing
of tin ve.ssels first with hot water, and witli soap to remove the grease, then rinsing, and then
scalding with boiling hot water, afterwards wiping with clean, dry towels and placing out of
doors to air in the sunshine.
Dr. Lehman recommends first washing with warm %vater, then scalding with hot water,
drying in the air, wishing again with diluted caustic soda, and, lastly, a thorough ruising
with pure cold water.
If one can keep the vessels clean without so much labor, it is very well ; but when the
tricks of the cream suggest something wrong, it may Ije found good economy to take a little
pains to see that the vessels are cleansed by some effective process of washing which the above
may suggest.
The hard woods suitable for milk vessels are white wood, hard maple, birch, oak ; and the
soft woods, balsam, spruce, fir, pine.
For the use of milk vessels with which butter does not come into contact there seems to be
nothing superior to tin. It is non-absorbent, easily cleaned, light, easily handled, durable, and
cheap. Being a good conductor of heat, it is excellent material to use for rapid cooling of
milk. Tin ves.sels for milk should be smooth as possible, that there be no corners for lodging
dirt, &c. For this reason, pressed tin is sometimes preferable. The purest tin should be us- i
for milk purposes.
In aU tliis there may be little or nothing new, yet there is reason for devoting space to the
subject. In one dairy one will find a churn that has been in use for years an<l is yet as sweet as
ever ; and in the next dairy a churn that in a few seasons' use litia come to be so bad that to
smell it is to turn one sick, to churn butter in it is to spoil the butter. So long as such a state
of things exists, there is surely reason for pointing out the very simple and easy but effective
means of avoiding the evil.
\ XTATER has many uses in dairying. It is used in feeding stock, in washing vessels and
YY utensils, in heating or cooling milk and cream, in washing and pressing butter, and in
preparing tubs for packing. It may be used both for cooling and for purifying the
dairy, and for ventilating and purifying milk when set for cream-rising.
Impure water has no place in dairying. Only pure water should be given to cattle ; onh-
pure water should be used for washing butter. All this is imperative. If the cow drink impure
water, it goes into the milk nu)re or less impure. Butter washed in impure water is
affected in more than one way. Butter being extremely sensitive will suffer by the slightest
contact with impurity ; and, again, some of the water or its impurities will bo left in the l)utter.
The use of water, as advocated in tliis Manual, and practiced by advanced butter-makers
in France, England, and America, is condemned by the Danish system, which imperatively
demands that 710 water come into contact ivith the butter! It is thought by the Danes that the
less water, the better will the butter keep ; and so it is preferred to dry-work the butter, or to
wash it in skim-milk.
This position may be a right one ; but there is reason to believe that the use of water is not
tiecessarily so objectionable, as believed, and that, at least generally, such use may be preferred
to the over-working of butter, and the larger presence of butter-milk, that characterizes tho
dry-working or milk-washing system.
It is stated that a sami)lo of Danish buttc.T exiiibited at the Centennial Exhibition, which
had siiown extraordinary keeping (piality, was u-affr-u-asheil butter ! TJiis is a noteworthy fact.
Another noteworthy fact is that tiie water used in washing this butter had been runiFlED,
by hoilittfj.
to SCIEXTIFIC DAIRY VRACTICE.
Tho qupstinn naturally arises whethor it is not the impuritij ?'» n-ater, ratlior tlian wafi'i'
itSf'lf to whi(;h tho most objcctinii may Ik' made. It is ponsiljlo tliat Danish wat(3r is rharacter-
izcxl by some dofect that makes it unailitahlo 'or butter. It is ccrlain t liat in all countries there
is more or less waterso eharacterized. Doubtless, then, the iiii|iortaiit i)U(stion is not whether
it is safe to use wat^T in washinj^ butter, but whetlier or not the \%ater to be used Iw I'L'UK.
Cutter that h;us l)eeri water-washed hius sh(j\vn j::o(mI keeiiin;; quality, ni>t only in the ea>o
of Danish butter referretl to, but in the ]iraotiee of thousamls of dairiis in ililfereiit eouiitrie.-.
This fact is enough tf) show that water-wawhing in itself is not to be cdndeniiu'd. 'J'he known
fact that a K^cat deal of water contains much imjiurity is enf)Up;ii to account for all the
instances of failure that cannot be accounteil for liy such causes as defective metbi^ds.
Ju view of all this, it must Ikj ur>,'ed upon dairynien that the sy-ti'in of water-wasllin,^^
or brine-wastiiiitr, butter in frramilar form, imperativt'ly demamls the use of imrc inilcr.
When the water available is not pure, means should be taken to purify it ; if that cannot
be done, it may be well to adopt the Daiiisii system either of dry working, or washing in
sweet skim-milk. In the dry-working system, liowe\er, it will l>e even more necessary than
in the water-washing system, to cluu'n the cream before it has far advanced in souring.
Whatever may be the comj)arative merits of the two systeirisof butter-makin^-. there is no
doubt at all that tho success of the water-washing process hinges upon the cZ/^/ac/er o/ ilti:
water — whether or not it be pure.
Sources of Supply of Water. There are two main conditions which influence the purity
of ditferent waters.
First. Tlic extent wJiich the water is loaded with foreijn matter. Water itself is not
impure, it is merely a holder of impurities.
Second. Tlie character of that foreign matter. The kind of imjturity lias more than tho
fj'?to>t<i7i/ to do with the cliaracter of water. I'or instance, of all imj)iue water, that defiled
with sewerage seems to be the worst. The addition of only one grain to the gallon of sewerage
defilement was found, in the cholera epidemic of 18C0, in London, to bo directly connected
with seventy-one j)er cent of the whole mortalit}'. One grain to a gallon is a small ])ro|)ortion
of the general impurities in almost any city water ; for at one time the water used in New York
city, on Chambers and Read streets, had not less than 125 grains I — so says Dr. Trail.
The extent to which wat*'r will be loivded with impurities will dejiend upon pr.'^t. that
with which it comes into contact. Water coming from the clouds pure will al)sorb the
impurities of the atmosphere. Water pei'colating through the earth may sometimes be liltereil
and purified by the earth, and it may sometimes become adulterated by absorj)tion of minerals,
gases, &c., found in its course. Second, upon the swiftriess of its motion will water depend,
for its purity.
Other things lieing equal, running water is the purest ; and the swifter the current tlie purer
the water. .Standing water soon l)ecomes stagnant water, always to be avoid<d. Ever give
the preference to water that is quickest renewed, or in other words, t\\v freshest.
Spring Water is perhaps the most common source of supjily to the dairyman. The pro-
perties of spring water depend upon the nature of the soil. The water of many springs is
hard, owing to earthy and saline matters, the most common oi which are sulphate and
carbonate of lime. Water intended for washing butter should not be hard from tlie i)resence
of lime or anything that could injure the butt^'r by contact with it. Indeed, hard water is
always more or less objectionable, whether it be for butter ; or for drinking jnirposes for
man or beast. Soft water is not always pure, but pure wat«r is always soft.
Well Water is much depended on for household and dairy purposes and wells are very
useful, but they are open to grave Objections.
First. Every well is necessarily a "Draining Pit," and drains a certain area of ground-
even as a river drains the l.ind along its course. The extent of that drainage dejwnds upon
various conditions, such as the depth of the tcell, the lay of tlie grenind and the iiature of the
soil. Care must be taken to locate the well at a safe distance from privy-pits, barnyards, and
general slop-waste. Th^ health of the family, as well as the needs of the dairy, demand this
precaution.
To Correct the Fault. If dependent upon a deep well, and one too close to the house
Bomething may l)e done, perhaps to remedy the evil. The following plan, described in
Scribner's Monthly, seems to have merit : —
Construction of a Well. " The well must be so constructed that it cannot act as a drain
for the neighbouring soil. This can l>e done either by making the wall above low-water mark
of some material impervious to water ; or by omitting this part of the wall altogether. The
first can be accomplished by having the wall from a point two or three feet from the bottom
made of brick, with a coating of hydraulic cement on its exterior, or of hydraulic well-tubing,
with the joinings well protected with cement : in either case, the earth should be thorouglily
packed around tlie wall, and a sli<;ht embankment should be made around the orifice to prevent
the inflow of surface or storm Maier.
" In such a well the draiiiiuu: surface is so reduced, and ])lac("d at such a distance below the
ground, that, in the K'eat majority of instances, the introduction of foreign matter l)ecomes
almost imjiossible, exce|it in >o far as there is a chance that substances will fall into the well
from above. To present this the well should be covered when not in use.
" In most cases, however, it is bettif to omit the ui>i)er ]iait of the \\u]\ altogether. After
the excavation is coini)leteil, the wall can be luiilt in the usual manner fur a distance of two or
WATER SUPPLY. 71
throo feet, nion^ or less, us circuR:.^t<'in('f« mny (Ifinnml ; <a sorviro jiipo r;m tlifu ho pl.'ire<l
in positirm, anil tlic well aicliwl ovc»r. TIr' rt'iiiaituItT of tlio cxcavaiioii can then Im (illoil
witli cartli, well packcil as it is tiirriwii in, anil tln' pipe carric'I to any convenient |>oint. It
will !)(■ necessary to placn aliove tiic ardi several layers of stone successively smaller, to
prevent tlie fiilliiiL,' of earth into the space helow.
" The workmen will prohalily sii^;;est a layer of turf or straw toaccomj)lish this ohject, but
the i)resenco of either of tiieso substanres willCause the water to ha unpleasant for u consider-
able time, and will prove the cause of much annoyance,
"There is a prevalent notion that the well sh("iuld ho ventilafeil for the jturpose of allowin;^
noxious , leases to escape ; and that water should !»• expo.-ed to the air. I hardly need statu
that the oidy noxious ).'ases in a well {i.e., };ases which render the water unwhole.Mime) are th»
]iroilucts of the (U'Com[iosiliori of or;;aiu(^ matter which has found its way into the well, in
ways whicii have been described above, and that \\ater as it Hows in ita subterranean passage
is more perfectly aerated than it can be in any other way."
The .'(ccond objection to whicli wells are o[ien is this, tluit tliey l)econie Reservoirs of
Sediment, In many wells there is an accumulation of nuiddy sediment full of organic matter.
It may have no other fault, but this will Ih} enough to spoil the butter.
The writer luis in nnnd a gentleman who, in using water from his well for washing butter,
allowed the paild to stand a moment for the sediment to settle. No other jjrecaution was
f'keii not even that of straining the water. Yet this was an umisually intelligent and
accomplished gentleman, a pronunent public man, a progressive agriculturist and an educator.
The .\ ell at the time referred to wius very low.
Prof, Arnold says he once saw a lot of butter spoiled for use, in twenty-four hours, by
being washed with water from a well which was low, and in the water of which was more or
less stHliment.
The dryer the time, and the lower the water, the less frequently the water changes and
the more it is taintetl.
Where one is dependent upon water under such conditions, either the water should bo
purified, or it should not be used for washing butter. tStraiiung and boiling the water,
allowing it to settle and straining it again, will do much towards purifying it. To filter the
water afterwards will be still better.
The third objection to well water is that it is sometimes Impregfnated with Earthy Salts.
This fault is believed to he more common with well water than with spring water. Such
hard water is not suitable for use in washing butter, but it is not so bad as water contaminated
with putrifying animal and vegetable matters.
Rain Water is considered to be the purest of all waters. The first rain which falls, after a
season of dry weather, is more or less impure ; it is loaded with the impurities of the air, and
with dirt wa.shed from the roofs of houses from which it is collected. After a time of
continuous rain it falls almost perfectly pure.
In collecting rain water in cisterns, it is necessary to provide against the first rain whicli
falls entering the cistern.
"River Water," says a high American authority, "is an admixture of rain ami spring water ;
it always holds in suspension a greater or less amount of extraneous matter, ancl in and
around cities is strongly contaminated with decomposing animal and vegetable matters. Much
of the rain water of this country ("America), as it runs through the sparsely-populated districts,
is comparatively cjuite pure and healthful."
Most of the river water, when it is defective, could be utilized for butter-making pm-poses,
by boiling, straining, and allowing it to settle.
Quoting from the same authority : Lake Water is "generally very impure, being a
collection of rain, river and spJng water, contaminated with putrifying animal and vegetable
matters.
Marsh Water is similar to lake water, but still more loaded with offensive and putrescent
organic matters,"
Leaden Pipes. "The purest water will l)ecome impregnated with poisonous properties
when conveyed through some kinds of metallic pipes, particularly lead ones. The air contained
in very pure water rapidly corr(Kles lead, Kain water is often impregnated from the lead of
roofs, gutters, cisterns and pipes. Combinations of lead, iron, and zinc, and other mixetl
metals, as in coses where iron bars are use<l to support leaden cisterns, etc., often produce a
galvanic action which dissolves a portion of the lead.
As a precaution, it is well to let run to waste as much water as the leaden pipes contain to
their junction with the larger iron pipes. Witli this ])recaution, and the freciuent emptying of
the leaden pipe through the day, it is not ])rol)al)le that any apprecial)le injury will hii
experienced from the lead in pipes, A substitute for leaden j)ipes should be provided, if
possible.
What has been said will emjihasize tlie importance of every dairyman at once making sure
that he is provided with water as jiure as is available in his circumstances.
How to Determine when water is imjiure. The app<'arance of wati'r is no indication of
purity, "Sewage water that has had the crud(> portion of its impurities removed by imperfect
filtration, is not only clear and sparkling, liut iieculiarly ])leasant U> the taste, from the gases
and salts which it contains, but it is nevertheless the source of some of our most fatal diseases,"
I'ruf. Orton, of Ohio, says of the limestone wi'lls. in thickly-settled areas, as towns and
villa^e^. that the water which thev furnish is vi;r\- grateful to those who Use it, for it is cool
72 SCIENTIFIC DAIRY PRACTICE.
because of tlie doptli from wliicli it comes, and clear because it has been filtered of ail gi'osser
imi)uritif'3 : but dosi)ilo its clearuesH and coolness, it may bo kuku with the germs of the
dtadlicHt pestilence.
The first thin;,' to l)e done is to make an examination of the sources of the water in use.
An exuniiiiatioii will not jjrove that the water is ])ure, but it may j)rove that tiie uatcr is
impure. For instance, the water may be staffniint, or the well may bo so close to tlie barn and
other out-buildinj^s that it cannot escape deJili-iuent from drainai^e; or the \\attT may i)e
swamp wattT ; or the well may be low, and in scant sui)ply and full of sediment; or tiie
etones of the well may lie covered with a gelatinous matter; or the spriufj; may be tilled
with decaying orj^.'inie matter — wood, leaves, &c. In all such cases, one may know that the
wat' is not jjure for tiie all-sullicient reason that it cannot be otiierwise than impure.
■ik first to the surroiimliiig soil. If the soil be porous and absorbent, it will drain the
impu' .es as it cannot do if it be hard and impervious to water. Look, also, to depth and to
distan from source of impiu'itv. It is said that a well will drain tlie surfaces soil from
all p /I 's for a distiince four times its depth. Having this in view one sliould locate
we' •> nough distant from the water-closets and l)arn-yar.is to be on the safe side. In
bar.j-yardh there are constant accumulations which drain directly into the soil and are some-
times carried by streams to a distance, wliich bear germs of disease for man and beast.
Have a care to avoid all risk and chance of such evil.
Where there is no well-grounded proof of impurity, but some doubt as to purity, one
may avail oneself of some of the possible Simple Tests. There are many tests known to
science, but there are only a few that are practically available.
Boilingf is a good test to know if the water is impregnated with carbonate of lime. When
water is boiled, the carbonate of lime (that was previously held in solution by the carbonic
acid) is deposited at the bottom ; this is the deposit which lines tea-kettles and boilers when
hard-water is used.
Another test of hardness of water is the Action of Soap. In hard water, soap is curdled
and decomposed ; in soft water it mixes readily and forms a suds.
The Glass-Vessel Test has been recommended, but has never been used by the writer.
Fill a clear white glass bottle and place in it a few grains of lump sugar. Cork it well and
Elace in the sunlight. After eight or ten days, should the water become turbid, or an odor
e perceptible, it is proof of contamination. If not so contaminated the water will remain clear.
How to Purify Water. Chemical agents are sometimes made use of to free water from
particular ingredients. Generally, however, they do not render the water purer for use. For
instance, alum will cleanse muddy water, but that is all it will do ; it does nothing to add to
the wholesomeness of the water, and it renders it even harder than before. Alkaline carbonates
will soften water, as soda .and potash do when used for washing purposes ; but the water is no
purer for drinking.
Boiling is one or the best means of purifying water. The heat " destroys the vitality
of any animal or vegetable life it may contain, expels air or carbonic acid, and causes the
Erecipitation of carbonate of lime. " Boiling is so simple and effective a process that it ought to
e more generally practiced by the many dairymen who are using water that needs to be
purified.
Filtration comes next to boiling, .and would be advantageous sometimes as an additional
precaution. To filter water well is to "remove all insects, living tilings and imi)urities, but
not to dejirive water of the substances it holds in solution."
It is claimed, however, for one filter, that it will purify foul water from organic impur-
ities held in solution, as well as from suspended solids. Wliether or not it will do this, it is a
good filter, and deserving a trial by any who needs one. Here is a description of it:
Filter: "Take any suitable vessel with a perforated false bottom, and cover it with a
layer of animal charcoal ; on the top of that spread a layer of iron filings, borings or turnings,
the finer the better, mixed with charcoal dust ; on the top of the filings place a layer of fine
clean siliceous sand, and you will have a perfect filter. Before jilacing the iron filings in the
filter they must be well washed in a hot solution of soda or potash, to remove oil and other
impurities, and then be rinsed with clean water ; the filings should be mixed with an equal
measure of fine charcoal. The deeper the bed of iron filings, the quicker they will act.
"Allow the foul water to filter slowly through the above filter, and you will produce a
remarkably pure drinking water. The more .foul the water, the more slowly it should be
allowed to filter."
THE ICE-HOUSE. Ice in any dairy is a great convenience. Whether or not it will pay
to provide it will depend upon the cost and labor involved, and the advantage found in
its use. In most ice countries, the cost of storing ice is only a little expenditure of
labor, and so light that it is an exceedingly profitable investment.
Ice is of great advanthge in milk-setting. Where one has an abundance of very cold
water, the advantages of ice, for creaming milk, possibly may not alw.ays compensate for the
labor ; but in an ordinary case there is gain in its use, if only during the hot season.
Bnt it is in the granular process of churning that the use of ice is generally of greatest
advantage. Here ice is invaluable, and the dairyman should have the few pounds necessary
for churning-day — even if he were obUged to purch.ase it of a dealer or of a neighbor.
There are, mainly, two Conditions of Ice Preservation : First, a Low Temperature :
For protection a,:;iiinst lieat, dependence must be placed, niaiidy, upon the construction of
walls and roof. The best material of isolation is wood, saw-dust, cut-straw, anything that is
ICE SUPPLY n
porous, and a slow conductor of lioat. The more porous ttie woon tn(! hotter— such as hemlock,
spruce, nine. itc. Dead-air spaces servo a like purpose. Su^jKcstions of possilile means of
acconiplisliiii;; this will be found in descriptions of dairy l)uildin;^s, on provioud pages, and of
ice-houses I'artiier on.
The SccDnd condition is Dryness. It may seem a strange fact, lnit it is true that this
condition is in-en more impoitant than the tirst-mentioiied. .Air is not nearly so j;ood a
coniluetor of heat as is water, {'".ven a ciiild knows how (piiekly the hands will );et cold when
they are wet or even damp, 'i'lie diU'erence there may he in the amount of moisture in
ditl'erent atmospheres is comparatively slij^ht, l)Ut one atmos])here may he so much <lry<'r than
another that several deKr»'es more of actual cold will not he felt. If a melting cake of ii'o ho
allowed to staml in tlie water which drip.s from it, it will melt uuich faster than if it bo
burrotmded hy tlie air.
To secure aRainst loss from this inlluence of danipness, the ice sliould he so j)laced that the
drippinpfs be carried otF and away, so that the material stamiing between it and the -surroumling
atmosphere, bo as dry a.s possible.
The Bottom of Ice-House is important. Tlie floor of ice-pile should slope to the centre, for
the double need of carrying ofT the water, and throwing the weight of the ice towards the
middle — that it may not press hard against the walls of ice-house. Let no less care be taken
to afford (juick and' thorough drainage of the water that melts from tl e i e, than in ])rt)te(ling
the upper walls against heat. A tight and sloping floor ia essential, witli a channel for carrying
off the water, and such may be built in various ways.
Ventilation . It is usual to ventilate the ice-house near the roof, for the purpose of carrying
off moisture. The writer liius met with one ice-house, however, that was jiuriwselv left
without ventilation, upon the claim that, with good drainage, there was more loss than gain by
ventilation. The ice-house referred to was one designeil for himself by an architect — a very
intelligent gentleman of an inventive mind, residing in Prince Edward Island.
Size. An allowance must be made for wa.ste. The smaller the quantity, the more
allowance in proportion to the whole quantity. For instance, a four-feet cube of ice would be
likely to melt before any or much of it would be needed. A ten-feet cube would be only
partly lost. It would not be economy to build an ice-house less than 10 to 15 feet ground
surface, and 8 to 10 feet high, and as much larger as thought desirable. Build too large rather
than too small. A buikling 12 feet square and 8 to 10 feet high will give a supply of ice for
churning and household purposes, for small dairy farms.
A cubic foot of ice, well packed, with the interstices filled with broken ice, weighs about
45 pounds. The number of tons of ice contained in an ice-house may l)e determined approxi-
mately by the following Rule : Multiply length, width and height of ice-pile to obtain cubic
feet, and divide the number of cubic feet by 45. For instance, an ice-pile 10 feet square and
liigh would contain (10 x 10 x 10) 1,000 cubic feet, which woukl contain about (1,000-4-45) 22 tons.
Division into compartments. There is a manifest advantage in dividing large-sized
houses into sections. The ice may be removed from one section at a time, and thus prove
waste of ice. The building may be somewhat long and narrow, and divided across. Make the
division wall double, and fill it with the material used in outer walls.
Cheap Ice-Houses. An ice-house made otj^lcs is thus described : " The poles are built up
into a pen of the desired size, being notched where they rest upon one another, to jjrevent
their rolling and to lessen the cracks. The gables are left open and the roof projects three feet
at each end. The roof is of clapboards, nailed to pole rafters and to cross-pieces."
A layer one foot thick of old rails, closely laid, was put on the bottom for a floor, and also
to provide drainage." Saw-dust was used to fill in and cover the ice.
Another : Set posts in the ground about four feet apart, and board up on outside, and put
on a cheap board roof. Excavate the earth about six inches deep ; and rill in one foot deep of
sawdust, to rise about six inches higher than the surfiice earth. Pack the ice in solidly, leaving
a space of not less than eighteen inches all around, which space fill in with saw-dust. Cover
the ice with about two feet of saw-dust. One plan is to leave the space above tlie saw-dust
open for circulation of air. A better plan is to put in a roof floor and fill with some dry non-
heat-conductor, such as saw-dust, tan-bark, straw, &c.
An Ice-pile in Shed. The writer has seen a summer's supply of ice stored in a shed at a cost
of barely more than the hauling and packing. A foundation is laid for drainage. This may
be of rails, stones or saw-dust. Set jiosts about one foot from the ice and board up. The walls
of the shed may serve for two and sometimes three sides of the pile. Fill the space with saw-
dust ; or with straw, cut fine and packed hard. Cover the top of ice nearly or (piite two feet
deep. See that not only the ice is covered in on all sides, but that the foundation — rails or
stones — are also protected from air by a hard packing of saw-dust or straw.
An Ice Stack. " Those whose ice-houses are so limited that they fear the supply stored in
£Ti«in may not last through the hot season, may readily supplement them by means' of an ice-
stack. To make this, first set a stout pole in the ground, and then lay down poles, timbers or
rails, for a foundation, tipon which place an abumlance of straw. Stack the ice closely around
the central pole as compactly as possible, and as high and as broad as may seem desirable.
Cover the ice-stack with straw to a sutlicient thickness to prevent melting, finishing off with
long straw, or it may be with corn-stalks. The early demands for ice may be met by drawing
upon the stack, by taking wh.it may be refpiired from the top, and closing it carefully after
74
SclllsriFlc DMUY I-UMTICE.
<l iimler the blocks and tlicy iiro tlitii
ic liad witliin a roasonnMo distance.
Jliiko snow-lio.rrK. li!ir<l-]iack('(l. of
f'jK-h fipciiinj;. If tlic ifc-^tiick Kf luiill witliiii the slimlc of a tree or liiiililint'. anil well oarod
for, tlui main icf-luiiist' iifcd not l)c oiifiicd until tliij sfasdu '\h well .idv need."
An Ice-Pen. < in a wdl-draincd coTivciiifiit s|iiit. iiiaki- a fVnci' ul i:iil>. or [pdlcs, and jiack
till' iir ^vitliiii it. Kair-c (ciicc aliunt one I'oot. ami then niidic a lidttniu tor the ice liy a layer
ot rails, or a ImmI of saw-dn>t or Hti'asv.
Lay u|) the lilockH of lee in the UKual iiiaiinei-, anil hniid np the fence as fast as the ice-]iil.'
rises. Leave a sji.iee of al leaft one foot lieluecti ice and fence, which S|ia<-e till with the
niaterial at hand for the jiMifiose. ('over the |iilc wiih alioul two f^et of straw well tr<Mlden, or
lii.'arly that dejilh of saw-dust. Make a chea[i roof \\ idi slal)s or oM hoards.
lee may he stored, also, in the liarn. After the hay or grain has heen remo\ed from one
(«f the hays, it may he used without hindranec.
Tools for Ice-Harvestingf. I''or enttin;; iei', one m:iy ii.se a connnoti cross-ctit saw, with a
handle on one end anil tl I her end clear.
J-'or taking the icedihwks out of the water, a ladder is convenient. Tt slionid he atii.tit ]!
feet lontr. and ho provided, near one ciul, with an iron Jlro^;,^ ahout ti inehes Ion;;', on each side-
r.iil, inclined slif^htly inwards.
The iiron^f end of the ladder, pron^^s upward, is piishi
drawn out of thu water on the ice-Held.
Manufacturing Ice-Blocks. AVIiero jmre ice cannot
one may make ice hy freezing the well water into hloeks.
any convenient size. Put in a little water at first, and when it freezes a solid lioltoin. add
more water till full. The snow may be removed and the ice-block drawn to ire-house. Take
iidvantaKe of the coldest weather, and for convenience nso open spruits to carry water from
pump to snow-boxeH. Or a large snow-basin may be made, say 1") to 18 iiu'lies deep, tin-
iMittom and sidea nuule tight by water when freezing. Tump tiie basin full of water, and
when hard frozen, Haw into blocks the ice-bed thus formed.
The Cooperative Plan is to be recommended to any group of farmers, who. having gooil
cellars or cold water for milk-setting, recpiire ice only for churning day, and for general
household purposes. The cost to eacii dairy wuidd be so little that it would hardly be felt
at all.
Breaking Ice. Where ice is used, and in small
]iieces, it will be coiiveiuent to have something with
wbicli to break it up. The engraving illustrates a bo.K
with an iron grating, and a door in the end for removing
the broken ici.'. In the engraving a board is removed at
the bottom to show the broken ice inside. The ice is bro-
ken with a largo iron hammer.
Ice-Savers. It is sometimes necessary to keep ico
over a day or two. after removiil from ice-house. A
cheap ice-box may be made with double sides and packed
with saw-dust between. One two feet long and deep, am I
twenty inches wide will hold a bl(x:k of ice. and leave
=ir,. space on toj) for cold storage. Two or more slats shoidd
l>e laid on bottom, to raise the ice above the meltings.
Smaller pieces may be kept from quick melting by hanging them in a cool place in a
flannel cloth or bag.
Bail;.
Krijiit,
Sleeves.
A Convenient Apron. An illustration oii
a previous page, under the liead of '■ Packing,"'
(p. U7), shows a Dairy-Apron that will be con-
venient for general dairy work. The pattern
of that aproti is iiere given. The same pattern
will serve also for a milking apron. Tin*
pattern shows one-half the apron. ForaMilh-
ing-Aproii (or stable apron), the front i.-<
divided across the middle, say near the dotted
lines. For the lower part a wider piece of
cloth may be used, which may be gathered
into folds. This will give it a larger skirt, so
that it will cover the knees while the milking-
l)ail is held between them. P'or a Dairy-Apron,
the front is made in a single piece. Two
buttons are sewed on tiie front of the apron,
to which a clean towel may be fastened, for
use in wiping the hanils— a tre(|uent necessity
in doing dairy work (See Illustration, p. 3T).
The strings for tying the apron are atttached,
one at each point at the back (a). In tving.
Pattern for Dairy and Milking Aprons, t-nw.s- the ntrings at the hack, bring thein to
the front and there tie them. If preferred, thf'y may be made of sutUcieiit kngtli to reach
again around the person, and be tied bcldiid.
The jK'Cidiar merit of this style of apron is the complete manner in which it iirotects the
body and arms of the person, and the ease with wliicli it is put on and olf. There are no
SUXDR y COyVEXIFXCES.
75
buttons to lio hiittoncd. It ran ho inado in an hour or two by almoni nnrl>ody tliat ran use a
nowllw . and will cost for uiattTial from only ;{0 to fiO contfl. for cheap calico or hftivy cotton.
If thedairyinan will pi to tho troiihic of haTinj? one of thcHo anmns tnail(» for him. it will
soon iM'comc a favorito arlicle of u*'. J[p m.ay W(>ar it when rnilkini;. or wh<>ii ciinlin^r the
cows, or at otlirr st.-ililo work. On HixTJal ilays whrn the farmer haH on hif holiday clotll^'^.
Biich iin apron would Ix' especially useful for it would prevent H|>oilini; his clothes, sliouhl )!••
happen not to make a complete (.•lianire of di'ess, In .any cise, hy its uh(>. the ordinary clotlie-
of stalile workers will he saved, and he kejit cleaner for wear tliroujj;hout the day, at Reneriii
work, and e-.ipecially for carryin;^ milk iiUo the dairy. It is one of those simple expedients
which may l)e adopteil hy the farmer, as a practical and easy means of securinj.'. in a measiu'e.
a like result to that altaineil, at the expense of greater pains, hy tho makers of fancy hrands ot
butter.
The aprons hero descrihed have already found much f;ivor with tlie few to whose notice
they have U'eu hrouj^ht. A neiijhhorim,' wood-tiu'uer found it especially adapted to his slioji-
work, .and re()Uested tlio ytattern. They were devised for the special nee(i of the tarmer-
dairyniaii. hy the writer, whose only wish regarding them is that others will lind as much
8atisfa(_'tion in their use as lia.H ho liiiiiself.
Foot-Wear for Btahles. Another convonionco is an old pair of riihhers, of large si/e, easily
put on and otf, to put on when milking in the stable, and to pull olf when entering the dairy
or th<! house. If it wore only for the sake of cleanliness of one's person and the saving of one's
clothes, it would i)e (|uite enough to warrant tho little cost, and the almost iis little trouhle in
the wearing, of a nulking suit which needs to include only an apron, a pair of ruhU'ra. and a
suitable hat. This light i>recaution would be an easy way of helping — so far an it goes — to
transform a common cow-keejMT into a gilt-edge hutter-niaker. By some such eiisy means we
ni.ay attain to f ho same result*< that have been attaintnl in some cases at a much greater cost in
painstaking. It is said that tho mistresses of dairies in Normandy often turn away their
maids for not having changed their shoes ltx>fore entering the dairy. This has the look of over-
scrupulousness ; but it seems to pay. After the fastidious Paris uuirket has absorbed the
choicest portion, tho balance, or second quality, according to liong, is place<l on tho English
market to sell at a high price as sui>erior butter, iK'cause it is labelled ■'Normandy."
The description of a Lactometer will be found on i)age 13 of this Manuaf.. A suggestion
is there uia<le of a use of 1 his instrument in exixTimental work that is possible by any intelli-
gent dairyman, with little practice.
^ Along with a Lactometer is required one or more I^ictomoter Tubes.
It will be convenient to have these as small as they can Ik> and yet servo
tho intended purpose. Such tubes, of glass, may bo purchased with the
lactometer, or they may be made with tin at any tinshop, at a cost of a few
i cents each. A convenient size is ten inches high by one inch in diameter.
I These tubes should l>e provided with a small lip for pouring out the milk
I without spilling it. To bring samples of milk to proper tem{)erature, the
= lactometer dishes may be set in a vessel of water, cold or warm, as may bo
'' requircxi.
In connection with the lactometer and thermometer a convenience will
be found in simdry Small Dishes of wood, for holding the instruments when
one is done using them ; and of tin, for holding the instruments in water
when they are in use. The wooden dishes are perforated in tho l)ott(mi, for
draining off the water. Preference is given to wood in this case only because it is softer than
metal, and not so liable to break the delicate glass instruments by the shock of placing them
therein.
For liolding these various dishes, and others of eimilar character, like cream tulies, wooden
stands will be found very convenient. These are simply small blocks of wood, in which are
bored holes of the right size to hold tho different vessels.
1. Wooden dish, for holding lactometer when
done using it.
2. Wooden dish, for liolding thermometer
when done using it.
3. Tin dish, for holding lactometer (filled
with water and containing the lactometer).
4. Tin dish, for holding thermometer (filled
with wat€r and containing thermometer).
t'). Wooden stands, for holding tubes, &c.
The object of such conveniences will be
manifest upon their use. It is necessary that ^
these much-used instnmients be kept always clean. They are easily brfiken. either in washing
or wiping them, or in setting fhem down. The easiest way to care for them is to have water-
dishen in which to set them while using them. When lifted out of these water-dishes, they
are already rinsed ; and they may bo used again, or set in tho wooden dishes to drain anii
there remain.
The cost of these tin dishes ought to be not more than five cents each. For wooden dishes
the cheap cylindrical turneil boxes in which lactometers are usually packed, will serve for two
such dishes. They may be easily made, too, liy boring a hole in a piece of block, tinned the
right size and round. Anyone has skill enough to make the stands, by boring a few holes in
small blocks of wood.
ccr>
76 SCIENTIFIC DAIRY PRACTICE.
A Creamotneter is ono or more sniall kI'hh tiilx'H j;riiilii;if4il to show the
[M>rc<'iit!ip) of crt'.'itii. Thti (;'riii|ii;ition is troiii tint to|)<jt' tin' milk ilo\NM«iir(lH,
iM'Liiiiniii;; convciiiciitly at least halt' an inch fnmi the to|i. Tlif tiil»<! is liilcil with
milk to ilif! top line of j,'railiialt'il scait' — niarkfd hy a ri[ilnT (H). The milk in
allowt'd to stan'i u siidicifiit lon^tii of tiini) for cream to rise — say 21 lioiirs. ami
at a tem|icratun) of tJi)', or lower. Tlie |)erceiita,:.:e of cream may now b ■ read ; it
hein.; indicated hy the li^nro at tlie line of separation between the cream and
milk. Till' ;rradnation is not contiinie(l from top to tjottom, twenty to twcnty-livo
jHjr cent, heiri;^ amply snilicient for >;eneral purposes.
Tho creamoiiieler, lor some purposes, is a useful instnunont, but its UHe is extremely
limitod. The inslrumeni is very defe(aivo, from the fact that tlu- aiiiwarance, or showin^c, of
cream is no true indication of the richness of the milk. 'i"he relation hetween the hulk of
cream and ri<-hness is alfected liy maiiy causes : sucii .as tho character of the milk — variiitions
duo to dilh'rent cows, or lierds. or feedint; ; the conditions uiuler whiih tht* milk is set ; tho
lonj^th of time settin;;; and ho forth. From the readin;^ of tho creamouioter, only an
a{)iiroximation of the actual value of the cream can he madt,-.
Keepinj; in mind its defective (character, the instrument may he used in various ways.
Where ahsoluto values ai-e not Bought, it may 1«! used for purposes of comparison. In such
case, some cjf the causes of variation may he avoided, as when settint^ tlie nnlk under
exactly like conditions. It is useful in factories where tiio milk is receiviMl on the liasis of hulk
and not actual value. It ^i^'es an ajiproxiniate showing of value, and its freipienl use will
proviile a cream stnnilnnl for each lieru ; variations from which may lead to suspicion of fraud
on the part of tho patron. It could not prove such fraud, hut would (Mirrohorate other proof
to which suspicion niiKht lead. Tho creauionieter would bo useful to tho farmer, too, in
testing his cows, where ho could not employ more exact metliods.
The Delaiteuse is a new invention for draining butter at any excess of lirpiid— butter-milk,
■water or brine. Like tho machine cream-separator, already described, it is worked on the
centrifugal principle, and generally, if not always, by power. It has not, like the (;entrifugal
cream-separator, been largely introduced in this country ; and it is likely that there will bo a
comparatively limited demand for it.
The mode of Operation is as ft)llows : Granular butter is placed in a canvas bag, which bag
is fitted into its place in a metal cylinder, perforated with holes, like an ordinary colander, or
seive. This cylinder is now made to revolve ra{)idly, by which means tho contents are subjected
to centrifugal force. The result is that any li<iuid or excess moisture in t he butter (being heavier
than the butter itself) is drawn off to the circumference. It is th(,'n forced through the mesh of
the canvas bag and the holes of the cylinder, and falls into the drum or cjiso in which the
cylinder revolves, and is carried off through a j)ipe behnv.
This operation leaves the butter in a dry condition, that is. freed from e.xcesa of lirpiid, or
liquid that is not combined with the solid fat of the butter — and ready to be salted, and packed.
Doubtless the butter may be freed of buttermilk, or water, more perfectly by the delaiteuse
than by any other known method.
The Conditions involved in the o])eration are: First, that the butter be in a granular
form, and second, that the temperature he low, or not higher than 50". These conditions are
equally essential in the system of churning (and washing) ailvocated in 'hu Manual. The
temjterature in tho latter ca.se, at least, does not al>solutely require to be so low as n.j", for
draining or washing giauular butter, but the work will l)e better done at that temi)erature
than at a higher one. It is likely tliat the centrifugal process will be the most elfectivo of the
two, under like conditions ; hut it is certain that the ordinary process, carried out under
favorable conditions, leaves little to be desired. It is not absolutely required that tho butter
be churned at the low temperature necessary to delait it. As in the granular process of
draining, the butter may be chilled during and after the churning process ; by addmg either
very cold skim-milk or water.
Tho delaiteuse doubtless would be an advantage in factories, and possibly in very large
private dairies. Its use would make possible the carrying out elfectively of the Danish process
of dry-ivorlcing of butter. This process has much in its favor, and would be recommended
where the delaiteuse is used, with less hesitation than it could be recommended for the average
farm dairy.
It is said that the butter comes from this machine "compact and dry, and free from
cavities." If this means that it is in a solid lump, it is an objection on the score of salting;
which objection could be [removed only by. delaiting with brine and thus leaving the butter
Baited, if it means, as it probably does, that the granules are comj)act and dry, the butter
being still in the granular form, nothing better could be desired. The writer has had the
opportunit}' of examining this instrument, but not of seeing it in operation.
The speed of the " Delaiteuse," or, as it may be called, the Butter-Drainer, is only about
twelve hundred, while that of the " Centrifuge," or Cream-Separator, is from two to seven
thousand revolutions per minute ! The time required to drain each lot of butter, say 20
ixmntls, is about four minutes. The machine, therefore, will drain about 250 pounds per hour.
The cost of the delateuse is jjrobably about one hundred and fifty dollars.
Steam- Power for small dairy. At Cornell University is used a small upright boiler and
engine of one-third horse-power, requiring 15 pounds of coal daily. It does the churning, and
it furnishes steam for heating water and scalding utensds ; it also keeps the room at the
required tempi'rature, day or night, although the outside temperature continues several days
below zero. Such an engine would be useful in winter dairying. What is wanted for private
CLOTTED CliEAM-CIIUliMXa WHOLE MILK. 77
dairy pnrposos is n li^lit, Birnplpninlchcap motor Hint rciiuirps littlo fuel : ami onn Hint can be
run by iinskillt'il lalmr, withuut risic of cxplnHinii or liki' disaslcr. Stcaiii-iiowcr, wliilo a
corivf'nii'ncc in a larK<'-Hi/.<'ii liairy, is not an fsscntial to llic oidinary dairy ol' Uk' fann.
A Cream-Temperer, or a tin vessel wliicli may lie lllled with warm oreuM water, and Htir-
red around in the cream to w arm or e.idl the ci'eam. When warm waler is used it may Ihj
of a temperature from aliout Id")' to I'.'o .
Note.— Should one iciiuire any artiele oufsido of what is commnn j)r<iperly, ai>plioation
may he made to nnme reUahli' dealer in dairv j^nods for deseri|ili\e eireuhirs, l'irst-<'laHH
dealers will usually he ;;lad to forward, on api)llcalion, illustrated Catalo^-ues of Sujiphes, from
wiiich one may select ^\ hat is reijuired.
'i'he exclusion hy the writer (4' all proprietary p)ods is an action that, douhtless, will meet
with the warm approval of every reader who desires to consult thi'su pa^es with contidenci".
Experiments : It will lie well, KometimcH. for every flairymiin to determiiu' for himself, by
experiments made in his onlinary course of work, which of dilfereat processes ^ives tlie l>est
returns. There iias been so much theoiM/int; in dairy scietK.-e, and it is ho ditlicull, at the
jtreseiit slaK'e <)f the (piotion, to know iiil the inlliieiices to which milk is Kuliject, that the
writer has in some cases, IhoULiht it better to /((// ilmrn iiriiiciplts to k"'"!'" 'be operator, and
lielp him l(j foli(jw out i)lans of his own, rather than give him absolute rules to be closely
followed.
Experimental work will be more satisfactory if done in thiiilirnte; cspi^cinlly when dealing
with small iiuatilities. Always label the ditfereiit vessels, and make' an immediate ri'cord ; for
ill such work it w ill not do to trust to memory. It is a (j^reat convenience to have each ves.sel
7iiinihircil ; and then the facts m;iy be set in a Re<;ord Book, against tho number of tho vesst'l
rather than noted on a labid upon'the vessel itself,
Devonshire or Clotted Cream. Everybody has hoard of clotted rrejim, and nearly every-
body li.is hail the good fortune to taste it. It is made by merely scalding the milk.
Says Mr. i^ong, "In clotting cream we have adopted two systems, setting the milk to
scald, as it comes from the cow, and setting at the end of LM hours", and wt? cannot say that we
foun<l much dilference. In some cases tho j)ans stood in hot water : in others, directly over
the hot plait!."
The exi)erience of the writer goes to show that tho largest quantity of cream will follow
the practice of scalding the milk not when fresh, hut after 'i\ hours. It will not ilo, however,
to beat the milk after it has become far advanced towards sourness, fortlie lu'atiiig will hastin
acidity, and perhai)S cause cunls and whey.
Says Mr. Long again, "If the milk should liappen to boil, a little cold water should lie
immediately j)oured in to check it. ami the pan lifted otf the fire. In this case the butter will
not be so good; it will be without flavor and rough to the tongue, ami it need sejircely lie
addeil that it should not be mixtMl with ])erfect butter." This diiliculty would doubtless l)e
avoi<led, in some measure, if the milk were surrounded by water instead of heated on a plate
directly over the (ire.
The principal advantage in scalding milk, according to ]\Ir. Long, is that " when, from
any unknown cause, the cream has ma<le a practice of taking a long time to change into butter,
the annoyance may in future he prevented by this jilan."
Mr. Long says the cream will be clotted when the milk has been he;ited up to \Cin° or ITir.
Where sullieient advantagt's from he.ating can be obtained by .a temperature of only MO" to
145'', the writer would strongly urge not heating any higher, having in view (pKtlit// of butter.
This Devonshire system, as jiracticed. however, hardly comes within tlie rangi' of every-day
scientific practice. On this jwint the following quotation from Mark Liine E.vj^ress will
Buflice : —
" We find tho Devonshire system of scalding the milk strongly advocated by the lecturer
(Prof. Tanner), but whatever other merits that system may possess, it has not the important
one of producing butter pure and free from any admixture of ciiseine. We do not lind the
finest butters, either English, French or Danish, made on such a system, and we do not
consider it worthy of gtmeral imitation."
Churning; Whole Milk. Where the practice is followed of churning tin' milk insti'ad of
the cream, a larger churn will be required. This is not a practice, however, likely to be much
in favor hereafter.
The defects of the practice are : Labor in churning ; sour butter-milk as .a substitute for
the more valuable sweet skim-milk ; and, perha])s, an inft'rior cpiality of butter. The advan-
tage claiuKnl is an increased quantity of butter ; but where there is greater weight of butter in
churning whole milk, it is doubtless due to the fact that the butter is more loaded with caseine.
In such case, (luantity is secured at the expense of (piality.
The claims of this jirocess upon the consideration of the advanced dairyman were never
very strong ; and in these days of improve<l means of obtaining and handling cream, and
better aj)i)reci.ation of value of skim milk, such claims are growing weaker than ever. In some
special cases, where butter-milk in (piantity is an object, the churning of whole milk may tje
an advantage; in ordinary dairy practice the question has ceased to have practical imiiortaiice.
("COOPERATIVE DAIRYING. Primitive dairying was in the nature of things confined
J to individuals, or families. The factory system is the combination of individual interests,
in some form,' having in view the advantages of manufacturing on a larger scale than
that carried on in a single family.
The Factory System is a natural outgrfiwth. It had its lieginning in certain advantages
wliich it potisesseil o\ er the old system. It has grown to large proportions by virtue of a
79 Sf'IKSTinc DMUY I'liACTICE.
priiiai merit in iiifttiim iit lenst f<oiiH< of thf iloiniiiuU of proffrcsK. Tli.it (his ^riuwtli li.iHliecn
Jiiiiil<'<l JM owitiK >" tl'i' liirt tliiit tiiitwilliHtarHliiiK it'* tncritH it liiix Htill MHiir im|Mrfi(tii>iH.
'I'll" liiHt iilti'iii|it ill tlicCiiclory HyKtt'm jih it exists in Aniericii wiis the ImililiiiK'of a faetur^
fnr the iiiiimif.icinre <if ninl into elii^-He ; tin- milk U-iiiK <<).iKiiliiteii nt the fiirniH. Tin*
fiiotory wiiH limit in 1^11, in ( 'mmeetieiit, hy I^iwis M. Norton. This lurm of the factory
Hysteiil liiul iml the eleinelltH (if periiiiineney atnl Kro^^th.
The secdiid pnitrressive stip wiih tins chtalilishment of a (■he«'He faetorv. wliere tho milk
itself, as received from ililfeicnt farms, wiw nii..iiu(a<tiire(l into cheese. 'I'his may he con-
si<lere<l the Ix^jinriinj; of the present I'lift'se-factory Hysttjin. Jesse Williams was the originalnr,
ill J{iiiiio. N.Y., and so recent as iMol,
While ihis ini>;ht have heen a natural fleveloprnent of the system, it jipjiears actiially to
)iav(> heen ;in lnile|M'ndent pi(>;;res--icin, and in a niejisure nccideniai. We are t<ild by I'rof.
-Arnold th.at the iirixlucts of .Mr. Willi.ams' dairy would sell for a hi^'her piiee than those of his
sou, living.' near liy him. To secnre for his soiithe same pri<'e he received for his own, heliHik
his soifs milk in with his own, the cost of maniilaciiire hein^j; di\ ide<l, ami the priHliict heiii'^
shared, iiccordiii),' to the i)uanlity of milk funiislied. The advantaK'' in this was mutual and
to one of the parties don hie. It reduced the cost to lioth parties of ma nil fact mi iij; and hroiiuht
to (jiie party — the son— a hi^rher price for his cheese. This residt led other neiglilxjrs to join
the comliinatioii, and thus the system was successfully estahlished.
The advanta;;fs of the co(>perative system in cliees<>-makinK naturally led to its ai>plication
to hiitler-makiii;;. It was naturally sujiijosed that the factory system would do for Imlter w hat
it had done for cheese, and many dairy e<'onomists looked forward to the time when the hutter
tlairy would K'^e way to Hk; new order of things, even as the cheese d;iiry had done.
This expectation wart founded uiK)n a somewhat superlicial analysis of the conditions.
Two points are enoii;;li to kIvc to show a fallacy in tli(> reasoning; : Firnt. The factory sysli'm
was not e(|iiaily Well adaplt'd to ImiIIi branches. Tliou;;h hutter and cheese were hoth made
Irom milk, the jirocesses are entirely ditferent. As a matter of fact, the factory was heller
adajiled for cheese-makin;; than for hiitter-makiiit;, and the private dairy the reverse. Thus
itwas that when one wji« taken an<l the other left, it was hiiller which was left. Second,
When one hraiu'h was removed from the jirivate dairy, there slili remained .inother hraiich.
K'einove the second branch ;inil there would l>e nothing; left. To show that hutter would follow
cheese involved proof that the jiiivate dairy would cciwc ])ractically to e.\ist. No attemiit has
lieen made to oU'er such proof. In nivin^; evidence before a Committee of the Dominion I'arlia-
mi'iit, Hie writer showed that of (/// the hutter and clieesi' made in the United States, iii factory
or farm, ithmil nrrcntij-jiri' fx-r cent was niaile in i]]0 i>ricate dairies. '
While this is true, however, it do»'s not show that there has not U'en, an<l will not yet he,
;rreat iiro^^n-ess in the dire<'lion of manufaclurin;.? butter, as cheese is generally manufacture*!,
on the coiiiierative jilan.
'I'he lirst ell'ort in this direction was the establishment of the Butter Factory jirojier, or
what is sometimes calle<l the Creamery. This was carried on uinler the syslem of taking
the milk to the factory, to Im- there set and skimme<l, and the cream to l>e churned into butter.
Tho skim-milk was sometimes returned, and Bometimea made up into skim cheese. This
system met with limite<l success.
\Vliat is known as the Cream-Gathering (or Fairlamb) System wiis tho outcome of an
attempt to secure for butter-making the advantages of cooix>ration, without the defects f<Hind
in tho early butter-factory system. The axivantages were economy of laUjr, uniformity of
jiroduct, giKxl marketable quality, and more system in marketing. Tho disjwi vantages or
ilefects were, on the one hand, the cartage of skim-milk, on the other hand, its loss, and the
injustice to jiatrons due to inequality of milk values.
The atlvantages all seem to have l)een secured ; and, with the one exception of variation in
values, the objectionable features have Ix'cn avtiidcd. When this system wiifl established, it
was ])opularly lielieved that while milk viirieil in value, cream was so luiiform that it coukl
be estimated by cubic measurement without any injustice to i)atrons. The working of the
cream-gathi'ring system has taught that there is no less variation in cream-values than in milk-
values.
One important defect, therefore, continued to characterize the new butter-factory system ;
but it really was a defect oidy similar to what the cheese-factory had prospereil in sjiito of —
or the variation in cream-value.
When it became apparent, however, an attempt was made to overcome this great
objection to the cream-gathering system; and with some measure of success. A sy.stem has
been introduced of testing the cream of each patron and paying according to actual value.
Doubtless tho time is not far distant when the coojierative system in all branches of
dairying, in both cheese and butter-making, will be characterized by a successful system of
testing values and ]iaying according to value.
The Plans of Association are mainly as follows : First, the plan of Patrons' Association.
It is the practice in cheese-making for farmers to form a combination among themselves.
They form a stwk comjjany, erect a factor^', hire the maker, furnish milk or cream, sell the
product, and divide the j)roceeds according to weight of milk, or weight (or estimated value)
of cream, as the case may be.
Another plan is tliat of Individual Proprietorship. In this ca.se, some enterprising person
or firm erect a factory and buy the inilk or cream, and take the chances and risks. This plan
is more usually adopted in butter-making than in cheese-making.
Sometimes the proprietor of the factory manufactures the milk or cream into cheese or
i'OOl'KIiATlVt: DAIIiYIMt. TO
Imllir lit II (•••iliiiii |irii-p [ht | iiiiul. It is usiml for tlu' innk<>r to hhimtvIso tln> maikitin;,' of
till |ii'u<|i|rt.
(»ti.' pliiHc (if (lie l.iii.r iiliui it wli.it is ciilli'd tin- Combination System. A cii.tiii of
fiic'tnri.'s arc inrlinli-tj urniiT nut- |)rii|irjct<p|>lii)», tvfii (<> \\\f Mtli' i>f ilic |n<x|iii't lor tin- |>:ilri>n,
uliii pjiVH a s'iiti'*! prirf iMT |M)iiiiil i'lir llif iiiimiirariui'i-, anil ri'iiii/.t-H \\ lial<'viT IIm' )>iiHlii<'t
liiiri^rs in flu- inaiKi'l. TIiIh r<ysti'Mi is si'fn in its liiuht"*t imi'! iiiimI n\u -^^.flll (li'\i'|ii|iMi>'nl in
till' iiirnliinaliiiii iiii-iirn'-^^. most HiirccsKful Iroin all |Miinlriof view, coritiolliNi liy Mr. 1*. M.
Jlcriii'rhon, ixiiow II as till' ( lirt'M'-Kin^; of Ka^^lcni ( )ntai'io.
'I"lii' main liniiis of r()ii|n'i-ativc dairyin:.;, at prfHt-nt, art'; tlif ('IIKKsk FaiTiiKY, for
makiii;,' (liifHf only : tin' Hniru I'a(T<>ky, for maltiny; Imttcr from milli ; Ih" ( 'hcamkkv, for
iiialxin;^ liutlcr from muitn (which lias bot-ii L;a'l>''i''''l fi'om th<' siirroiinilin;; farms); h-
TKNTlMlTtiAl- rAiioijY, or the <TPnmin>; of tin- milk in tin' fa<t<iry hy tlii« (■••iitrifiiu'al
jiiacliini'; ami tlu' Skim-( iikksf: I'aitoky, wIkti' uiitial or rom|>it'l« cn'aiJiiii;4 for Imttrr is
ailojilt'l, iiiiii till' >kim-milk is niannfartiiri'il into sKiin I'lii'i'sc.
In cstalilisliin.'i a faiiory for l»iilt«'r or chi'i'si', oni- slioiiM l>i' Hjitisfiinl with iiotliin;.^ hut
wlint is Im'sI a'la|iti'il for tin' piirjiosi'. 'I'ln* riili'S for an nnlinary ilairy apply hi-ro. To
■what has liccn s;iiil may l»' I'lnpliasi/i'il the >;iaiiil anil ahsoliiti' I'-si-nlial in a chi'Ohu fnctory nl
iicuriiiij room in whicli tht> t.'injM'ratiiri' may Iw kepi nmli'r jurfirl control.
For a Cheese-Pactory Outfit, for Hay 40<) cows. Ihtu follows a lair list of the articles
roquin-d ;—
One carh of tlic f.illiiwinir : o-hors.'-powi-r Hoilcr, with )i(liii;;s ; r,0-^;all(in Wi'i;;h-ran : Tin
Condiiclor ; (ion-|i(Hin(ls Scales for Milk; ('iinl-kniff of Ki Idaih-s, •..•<> iinhcrt lon>; ; < .'iinl-kiiifi'.
with hori/onlal hlailcs, (I y ;.'(» inchi's ; Hoistiiii;- ( 'ranc, Syplinii ami l-iir^c Strainer; Walir
I'nil, extra heavy ;( iinl I'ail ; Cniil Scoop; Iupper; < Mie Set Milk-'I'fHtinjf Inslnimeiits—
' 'ompiisini^ ;! (Iraiiiiati'il .lars. 1 '.actoineter, Iv' Cream Tiilx-s ; Set Cantors for Curd Sink;
Factory Account Hook, with Slate.
Also, Stencil I'lates, I each for Name of Factory, mid for Datin? Cheos«» ; Two fiO<)-Kalloii
Vats, with inside Steam l'i|M's: Sle.im-l'ipe ( 'oiinw'linn and I''ittin),'s : Itl Chuese-II<K)|)h, hest
•galvanized iron. l."»-incli, with Followers; Ki Chccsc-I'iess .Screws: I'ress Frames; (.'unl
Drainers ; 2 Stone Itennet Jars ; 2 Thermomelcrs. The foregoiiij;, or .siiitntitiites llierelor, are
esscJitial.
Tliero are pome other apparatus whicli, if not ahsohitely essential, are miicli needed,
and should form a p;irt of every chi'csc-factiiry oiiltit : One t'tinl Mill ; I curd rake ; one 110-
pipiiinis Sc'iles, for W'eij^hiug Cheeso ; I''lo(ir Funnel ; Wieiich ; Clieeso Tryer ; Tiiuit'd Cht'oso-
Kiiile. also Handa;;ers.
The cost ol' liirci^oini:; would he alioiit A'liM),
For Creamery Outfits (on the Cream-Gathering iil.iii f-ir from o'tO to ."iOO cows): — Enp;ine
and shaftiiiji; two ('ream Viits; three Cream Fails; Churn (Revohintj Hox); one Hiitter
Worker; Weix'liin;,' Scales (lar^re) ; Salt Scales (small). Thu foregoing will cost nearly Jj^UOU.
Ill the cost of a hiiilding, there is. of course, wide margin.
The cans for setting the milk may he furnishi^I freo to tlie farn?ers. or the latter m.'iy he
required to jiay for them. They will require all to be of one jiattern, and guaged for measure-
ment of cream. These cans are not includwl in above estimate.
A test churn, if required, will add perhaps nearlv $50 to the total cost of outfit.
On the Centrifugal jilan, the cost is estimated, according to O.vtario Exi-kkimkntai- Fahm
Report, at nearly !{;1.200 the difference beinR mainly in cost of Centrifugal Machines, wliicli.
accorditig to sime authority, is said to be $500.
In the choice of some coiJiwrativo system for any new district of conntrv, the reader is
advised, when jwssible, to visit the nearest factory, or factories, to observe for liim.self the
jiractical working of any particular system which i.'s best suited to his lix'ality. Siu.'h a visit,
previous to embarking in any new branch of dairy agriculture on a lar^e scale, will generally
prove a profitabh^ investment of time and nmney. i''iir making such visits there are now su
many op])orturiities alTorded in abiiost any part of tliis conntrv, tliat it is not wise to devote
mucli space in this Manl'ai, to ;i detailed descrij)tion of all the new systems. This reiiiiirk
applies to the cluH'se-factory, tin- bmtei-factory, tin.' creamery, also to the centrifugal dairy,
the jiacking of butter in tins, and to silos and ensilage, &c.
THE Skim-Cheese Factory. 'J'lie object of utilizing the skim-milk in butter facti.ries has
led to the making of both butter and cheese together. Tln're are three systems generally
employed. One is to skim very li;;htly (siiy for from 1 lb. to U ll>s. of butter per lou llis.
inilk), to niaki^ a superior article of butter, and a fair (piality of cheese from the )iaitially-
skimmed milk. The second is to i-emovi' all the crcim that can be taken olf, by ^\ hateser
method is employed, and make the milk (l>efore it has bt.'come sour) into a very jhmii'
cheese. The third is to remove more or less of the cream and to leplacii it ^ith a
bubstitute — lard (or oil)— and make what would lie called lard (or oil) cheese.
The making of skim-chees(>, in any considerable quantity, s;iy for e.xjiort abroad, is
deprecated almost universally by Canadian dairym«n as a course anlagonislic to the dairy
interests. Space will not admit discu.ssion here of that (piestion. The dairymen of the tountiy
are, doubtless, on the safe side in the ado])tion of a const-rvative. or cautious )Kjlicy.
In the Butter Factory the milk was usually brought to the factory twice daily, set for
cream, skimmed and churned, and the skim-milk or butter-milk was taken back by the jjation.
Milk was usually set in ]iails in a pool, surrroundeil by running water. The Centrifugal
"System and the (^'ream Gathering Systems are gaining grouiul in the old-time butter factory.
80
sc/I':ntific' dairy vn act ice.
Tinned Butter. For sliijuiicMl, to (list.nil, iiml fs|ii(i;illy warm <oiuilriiH, liiillcr is now imt
Tip id si'iilfil till in'Ic.itri'S. 'I'lic trii(l<! in liiiin'il iMiltcr is coinicirMt i\ I'ly im'W, Imt it liat*
«xliil)i(ci| u rnarUcil <iiv('|c)|iiiicMt, ami is, at llii' iiioiiicnl, one of consiili ralijf proiDihc.
Air. Dylic, a wiiji -awalii' a^'iit, in IwikIiukI, of the I )oiiiiiiioii (lovcrimn'nl, hlatcij in a lad*
rf'j)ort lliat williin dii yiar.s (liis trad"' lias i|oiil)lt<l, an'l tiiat its •■xlrnsioii is "jirait icallv
witliont liniil." Mi-. \)y\n'. tells uh lliat tlic ncciit cxiiaiisifiii is due to tlic (n-rfection atlairici
in tiiiiiiii(.% aiiil ln' llirowh out, some \aliiali!<! iiiiits lor tin- micccssl'iil prosrc.iilion of tliis new
bruiK-li ol till' hiitd'r imliislrv.
'I'lic lirM ni|iiisil(' is tliai, the (|iialily of the hiilti r to he tirnied lie j^ooil. .Iiid^iiif^ from
Market lie|)iirts, llieri! is a. wide rarive ill the (|iiality of the tinned Imtter put up in ditferent,
<;oiintiies. 'I'Ik! prices in one of the imporlinK ••oiintries (( 'ape of (iood I lojie), ran;j,es from the
" American Tins." at ahoiit IH cents, to " I'.est liani.-Ji," at over fit) cents!
t,>iiality, which in any Imtter is imporlant, doiiMless has mori^ to do with prices in t i lined
butter th'in in hut I er in ordinal y nmrkel forin. 'I'he tinned I ml I er (even llioii^h it he sealed from
the air) is Kiihjeitt Id \ery tryiii;.'^ continK<'Mcies, not only in llie lon^; voya^'' ahioa<l, hut
after rea<'liiii;^ desLination -hoth in hands of dealers, and alter liavin;; heen ojiened hy
COllSllllielH,
To ensure hiiccchs in t his hraiich seems to dcnund attention hiinf; j;i\eri e\ en to t he il.lililn
of llir iiiiiintfdrhirc. It would doiihlless he a fore;.;one failure to uiiderlaUe sliippin;^' t imi"il
Imtter picked up hy chance, and as carelessly as is done in the ;.';eneral trade |)iaiti<e which
unl'ort un.ilcly ohtains.
The Main Factors in the? pr(yduc| ion of Imtter t h,it uoiilil stand t iiiniri;.', aie jnirr iiiiU:; the
clnirnin^; of (^leam, if not fresh, at least not past, \\\<- JirsI Klin/f of SDiiriiiss : the wasliin;^ of the
Imtter in ii <innii(/<ir fonn, in water and \)i\>n-(ihs<iliilili/ jmri' ; careful, liijlit, and rrni s<illin<i.
with the vei'y Jiiirnl. hnnid of nail ohtaiiiahle ,• |i,ickint'; on the vc/-// (/(/// of niaiiiifiicl nvc ; ^'""1
and careful pdckiiKj, in hoxcii made of <i<)iiiL lii:. of I he size lirsl Niiilid lo Ilir iiuirki I ; neat.
«!lean and even fancy packagcH; and caol tilonKjc from the timo of Hcalin;^ till jilaced on hoai<l
till! ocean vessel.
While idl of tllCHe ]iointH are of ^creat iiiiportaiice, some of Ihem need to he specially
einpli!isi/,ed, perhaps for the reas<in that they may he disret;arded as unimportant.
I'or inslance, ,Mr. I )vke tells us that fiom wli.it he I'lin j^lean, " one ni' t he chii'f secrets of
miccess is, that to insure its lieepjn;^ in ^^ood coiidil ion, hiitler siioiild he I inned on I he e\ r'niliK
of the (/(/// (1)1. irhii'h il is rliiinnil; or, hetler still, imnieiliately on |ea\int; t he churn, before
decomposition in the sli;.';htest de;j;re(' c;ili li;ive taken pl;ice. App.'irenlly, t he iionsliccess of
the American and ni;iny of the Irish linns enyai^'cd in this trade is, thai insle;ii| of doim; this
they have re p.'icked comparal i vely old, Ihouj^h doiihlless (/ood Imtter." The writer, liiniselt,
lias heen witness lo a like mistake in ;i pioneer effort iiiaile in this country to ship hulter to
the West Indies. The Imtter was not iiiiniedi;ilely packeil, and there was iiimecess.'iry delay
in Healin;:; the p;ick;i).^es and removiii)^ them for proper stora^/e.
Ah an evidence of the need of carefulness, even to m;ilters seemin;^dy of mere dilail, it in
Hai<l that in Liverpool, duririf^ the Summer, the Imtlei' is remo\ ed I rom the slii|i or railw.iy
dejiot only in IIk; ('ool of early morning or of late (^venin;^.
One important reipiisite is a variety of Hltindiird xizfn of packaj^es. ", ne followiii)^ TAFii.t".
Ih a sample of the I'lnj^lisli Market (|uotatioim of a certain iiiaiiiifiK'.ture and hrand of Jliinish
tinned Imtter :
J'JshcnHcn'n " 'J'lic, ('div lirand" of 'J'iiinrd Dtinisli liiilUr.
I'rict'H of, in I'ImkHhIi Markiit, in IHH.'j (in i-knc'k htkiu.ini;).
NiJMHKii Ol'" Tins in Kacii < :ask . .
]'()i;m)S ()]•' Hr'iTKK in I'Iacii Tin ,
"Salted gualitv"...
♦PriiiK! (.Quality" . ..
"Cboii'csl (.lualilv " .
"Hfk'cted (Jhoicest"
14"
h'-.i
10
iiO
15
lOi
:<()
17
'10
(JO
100
4
y
1
id
ifii
'ni
iTi
....
IH
iiii
100
^04
It will h(' jiofi<',ed that the prices rise with the (piality, and are bij^lier as tb« size of the tins
arc siiKiltrr. The sm.'ilhsi/.ed I ins have an increased \;iliie, especially for hit climates, where
butt.'i' !'.o(in spoils when I he can is oiK^e opened to the air. (^f <-ours(! the cost of putting
up is increased somewhat as the sizes ,'ire smaller.
The careful ^^railint^ of the Imtter will he necessary, also the ;ic|()j)tion of ;i special name
and brand, so as to esh'ihlish a pernianent trailt^.
II is not (piile pr;iclicahle for the indi\idiial farmer to I'Uirn'^f in this prospectively profitable
branch (if hulter product ion, for this line of |)ioduction involves Ixitli ;i mamilact lire and a,
trade. It is an opeiiiii;:; for say some enterprising business man who will reipiirc' to niaki; a
Kullicient study of the 'jiie.->tion toenahle him to put the farmers in the way of the proper
manuf..ct iire, and to enable himself to open .'ind develop a successful I r.ule.
It has been thoujj;ht wise in the interest of ('.'inadian l)airy A^ricurure to i^'ivi' these few
liiiits of what are the condilions of the successful esh'ihlish merit in tin country of tlie manu-
facture of tinned Imtter. liiit it must be further said that for the successful di^velopnient of
BUcb iiidie.l rv, nothing' else will inak<> so sure and satisfactory prejiaration as would the
Kpendim; ol a lciii'.:er or shorter time in the study of tho Hystem in Hoino country \\ here it w
best undei> iip.i I
WJMKli DAIliYINd. 81
^'^HE Extent of the Supply. S<> far, wi- luivo tnatrd (he siilijcct nxiinly from tlin point of
view of (^lAi.iTY ;w a iin-aiiH of Incukahin*! tiik Makkict Vai.i k ok iiiK l'K(ii)i<-r. \V«i
liavo rir)w to (leal witli auotliir fa<lor in Mark<t Vairn^— that of Supfilij. It ntjf<lH no
ar;^iinii'nt to hIiow tliat tlio fxtiiit of Hii|i|ily Ihih an flfrct u|(oii |iriccH.
'I'liiH fattor in iinilcr llif rontrul of Hit- imlivifliial dairyiiiaii 'liiiHy in tlin way of infliKTK'inj'
til"' cxti'iit of (■oii.Hiinijiti<»n. Uy in<liic'ing a iar;^<T (;on.siiMii>tioM, llio (Ji-manil iH Btilfen(;<i unil
|iri<'i's iMi|irovi'il.
TIk' nioHt iMitcnt fartor I'll iiu-nasin^^ llii' <'oiisnrii|ilion of dairy |iro<iiic<' in that of Quality,
till' <-()iiHiilrralioh of wliicii Kiilijtcl has l«'»'n antii-i|)at(j(l in jirt^vionH i»itK<'H, which havo U.-fii
<l<'Volc(| inainly to that phase of our siili.j«'<'t.
Another fai-tor in that of Variety. Tin- ji'lv anta;^<'.s of (lairyint^ aro jcailiriK to acon.stantly
inrrcaHt'il proiln< *ion o' milk ami milk pnxlucts. All this prodiiilion miiht Un<l a market, if
the extent of pndiictii.n he unilnly heavy, the reniilt \sill im deiireciiit ion in prirrH. It Ih for
the milk prixhieers to iekle ihe palate in many \v;iys, ,'tiui w> inuiieean increiusei] c<jiiHUiiii)tion
that will at li'ust keep pace with pnuliiet ion.
Milk Supply. It is desirahle to inerease the consnm|ition not only of milk prodnctB, hut
of milk ilselt. While life exoansion in late years of the milk siipjiiy traile, in towuH ami
vill;i;.,'eM, has heen remark;ihly larj^e. i(, has far from reached ils |)ossil)!e limits. The prewent
Hysl/i'in of supply is ail too deteelive to allow .-inythinK like (he exiiansion of tho milk tra<ly
that mi;^dil. he lo(,ked lor under a eonclilioii of thinj^s radically improv«id.
We ha\e only to refer to the two main defects in tint present system to nust.ain our position
without further argument. 'I'he.st! defect.s .are, first an iiiiliffinnt i/anlili/ of HUpply, and
unduly lii;;h |»rices. A tendency to imjirovejuent in Ww. (juality of milk KUpidiciti to citioH in
.ajrejidy apparent; hut the pro^^^ress is f.ir to<» slow. As to prices, all that need hn Haid in that
t wenty to thirty cents per j^'allon is paid in larj^e centres for an article that is sold U) factories
at seven to (en eenis I It is to the interest of every milk (jrodueer, whether ho 1x3 a hutt«;r,
<heehe or milk ilairyman, (hat milk he sold in all its forms, as milk, <-re;im, lmtt"r-milk, Ac.
ami of pure <|uality, at as r<fason;il)ly low a jirii-e as can Ixi made prolitahh;. 'i'ho increased
<;onsumplion lo which such a result would lead, would Ih3 a Hurpriso to all.
Condensed Milk. In a milk-pnxluein;; country it is the cotiHumiition of now milk wliicli
Hhould increase, rather than the >dnsuni|ition of c<)ndense(| milk. Hut there is a j^rowirif^ homo
and foreij^'M m.irket for this .article. There is hut one Ciclorv for conden-^irit;; milk in ( 'anada,
th. I is at Truro, N.H. M, is stat*-*! in ;in oUici.al rejxirt that coni|ense<| milk of (JaniMlian
inanufacturti re<;<'ived a mcilal .at a recent International Ivxhihition heM at Antwerp.
WINTER Dairying. There i.s one line of |)ro<lnction not likely v<'ry H'K)n to Ix; overilf)nn ;
while its iH'iuK t.iken up hy dairymen now i'i.u;:m<-ti in ordinary |)ro<lu(!tion would
have the desir.ahle elfecf, of inerexsing cr)nsuniplioii. Winter dairyint; is not likely to
Ik' undertaken hy tho«e who i-annot make summer d.airyinji; a Huciess. Winter djiiryin)^ will
increjiHi) consumption, for it will furnish winter tahles v\ith fresh l»u(t<*r, which will Ix^ 4'aten
■with t^reaU'r relish th.an is the summer-p;icki-<l hutter, perh.-ips over-s;ilt<*<l, and douhtJoHH .sharp-
llavore<l. Sonus of tho rciusons for en/^a^^in;; in winter-d.'tiiyin^^ are the followinjij : —
Higher Prices. Tho very hjwetst prices are in tho pumnier sejison, when hutt<T i.s mado in
liais.it^l (piantitii'H. Kven the choicest .article rules low at (hat time, IxM-awse tho whole sujiply
i.s Iresh, and the average (pi.'ility is .at ils Ix-st. After tin- summer's drouth and tli»! fall frosts
havo niiuhi tlu^ supply to f.all olf, Ixith in quantity and (pialit ', the m.arket Htilfi.-nH. In winter,
«von old, salted I)utt4'r Ix'j.muh lo Ix- hi;^her priced th.in were Ihv nic<' fresh r(;lls of summer.
The (juality <jf winter-hutter may he just ax goo"! as th.at of summer hutter. The rich
hutter of Hummer in a m;ii ter of feeilinj^. Summer fe<'din)< m.ay Ix^ closely iniilaf^sl hy a ration
that may Ixj oven a.i impr(ivcment ujx)ii the somelimeH <lry, parched food of midsummer,
»inreliov(-d hy s(;ili:ig. Ah to in.inufa<;ture, tho winter's tempi-ratup,- in under eany control
if heat \m} HUpplied.
Tho ix>or <piality of tho wint<'r hutti-r, now otferod fM-cjisionally, madti under ordinary
cir<'-umst.'inc.<»i, tinist not Ix- (^onfoumhyl with the (pi.ality of hutter that may hom.'tde hy winter
<lairvinf^ [iroiMirly so called. In the one r^-use there is the milk <rf only oiio or two cows in pixir
<M)n<iition, duo to tho dr.aiii of a summer's milkini4, perhaps not properly house<l .and fed, and
no adiMpial^s provision mailo for c.ire of milk. In Ihe ot her ca.se, I he cow has fresh como in,
afU-r a sununer's rest in p;usture. Sin- is fed well foi- milk-seeretion, .and the manufacture f)f
hutter hein^c asjxMially it is provideil for hy sui'liihle ilairy .irran^eMienls, :uid attended to as a
re^^ular work. It ni'<td not cost more to prixluee winter- made ( haii suninier luiide hut'er. It i.s
larj^ely ;i (piestion if feedin;^, and I he -lavin^j of ni.inure. .N'on- prod net i\e cows lia\ e to In. feij
in winter jw well ;ih in summer. If after a summei's yield they are poor in llesh from I he (ailiiro
of p;tHturo and the drain of milkiM;j;, they shcjuid Ix- led not only to hold ( heir dw n, I dl s[)rifig,
hut to ;i;airi enou(^h in winter lo ).;o to p,i.slure m j^oixl (hvih for sunuiiers yield. If I here he no
iirolit in such a course, there is no prolit in kt-> pni;^ co«s at all ; for it iloc; hot p.iy to let cow.s
lose llesh in winter, .and |4> a|)propriate the .June and .July t;r;i.ss in uiakiu'; ii up. In a word, to
keep cows for prolit, it is neees-sary to fntl tlti'in veil all t/iroui/li lln' i/mr. Under a p;iyin>?
Hyslemof feeding, itdix'H not reipiiro very much more feed for cows gi\ in?; milk in winter ih.'ui
for eows giving milk in summer. If pl.iiit-f<xxl h.avo v.alue, nofiviiitnj in iirolitdlili' v/icrn
■iiiiiintrv in tnislfd. If inanuro he not w.X'itetl, extra foi^d, wiien n(;ecled, may ho glvon to profit,
whi'lhcr it III', for winter frLiLiiu) nr Kuiinin'r fvdiim.
Th<! inilk-yieM under a pro|x'j- sysU'ui of winter diiiryirig, will Ix- gre.al^'r than under tJw
Hystiuu Un) likoljf to uhtain in Huuimer dairying. Cow.i that ari- noiipxcjduC-tivu ar<j too likely
6
82 SCIKSI iric i>Mi:v y/.'.wy /r/;.
t(» \h' innlorfcd in winter, anil ho liify arp poor in Hprinj». But wlicn thoy coini' in jil tlic close
of u HiiMirncr'H ri'Hf, in |i!is(nrn, tlicy iinj in \:,<xA conilition for niill< K'^'in;'-
Under II projicr HVhtcni of (l;iiryin;j;, it (•(.nid jiol !><• h;iid tli:d. farnicru in colli con n I licK li;i\(i
tf) worJs all Hurntncr to ni;dtc up for tlio Iosh in fccdin;^ Hlo<k :ill winter. It |i;i.yH nonic larnicrH
to f(c(| (rowH c\t r;i. in |);istiirr'. It [lavH no farrncr t<» nndr-r IVcd cowh, in naHtiirc or Htalijc.
Winter ilairyitr^ will prove (,o the flairyrneri that then? is iirolit in ;rood fecMlin;:;, provided the
iniirnire he well sa\(M| ; and no prolit in allowin;^' cowh to fall l>i'liind tor want of fei-din;.';.
Wititer dairyinf^ divider np the year'M work more evenly. In Hunirner dairyin;/;, tiie dairy
work M ciowded into the months wlien the farm work of the yi'ar is most picHfiin;^. 'liiM
over ta.ves the farm handu, or jierhajis lays too many duties np-iii the, women of the farm; and
till! dairy worii, after all, Ih more or less sli;.di(ed. if h:red help he reijiiired for the dairy, it
niiiy he procured cheaiier in winter than Hnmmer. AW mannfuctnre.rH who are niKhed liy
Hiunnier orders, are well pleased to iiyi winter coni ractH. l^airymeri as inamifiKtnrers oii;^ht
ulso to he re;^arilfid of the econoniic laws nnd<T which they wor)( for prolit.
'J'he ((uestion of prolit in winter-dairyin;^ is .set at re.^,t l.y the fads of (^\[ierierii'e. Tho
Danes liavit entered upon wjnierdairyin;.; <in a jirniili-. nu<\ have found the ch.in^^e to their
advatda;;e. It iloes not follow t hal e\ery nation conid do the wane thin;;; for the condil ions
■wcjuid he alTecteii hy so ;^eneral a eh.'in;,^' and not .all may have iJanisli m.'irkets. II. is certain,
liowever, lii.at as many m.iy enhr this prondsin;.' field as will l»e required to Hnp|ily, at least,
the home winter's consinnpl ion with winler-m.ide hnlter. If tins he so, it seems a ndsl.ike for
HO in.i/iy il.iirymen to h^jjend the \\ inter more or less idle, a/id to crowd so mnch work into ;iti
all too husy snnjmer,- esjiecially in m.aliinj' ^'o<kI.4 in Hnmmer that are not wanl<'<l till witder,
and which would hrin;^ re.idier sale and letter prices if made when wanted- to lje olferecl
fresh iiiste.ad of stale! All who practise w inler-dairyin^ find it prolitahle.
The Ess'-ntials in winter dairyiiii'; are, first, tin; necessity for the cows to come in in the
autumn s;i,y hetween Septemlier and Novemlxr. 'i'he niilkin;^ season should liefdii when
j)rices are i(e;.^iiinin;.^ to he j^ood, when Hummer's drout;ht li.is p;i.-.sed and hiitter is e.-isily made,
and will In- tiini .and maikilahie. .and when tlie ol her work of Hummei- will .allow one to j^i ve
the dairy work due iillerition. 'i'his will Ix- in Sepicmher in most cases. In some cases it may
bo the latter end of Au^^iist-, or l)e;j,imiin;-': of Ocloher.
The second essenli.al is leedin;^. It will he necessary to rn.ake tiie witder's feed as nearly as
tH)Hsil)le ifi character like n.alure'H — the Humtner ;rra.ss of n.dure -which pro(luces the ide.al
nidter. j'larly-cut, well-cured fi;ra.F i, instead of dry Ktalks; Hucculent foods, like roots and
onsila;j;e, to m.'ik'e up for the p.'irtial dryness of the liay ; and, to some extent, concentrated
f<M)(Is, lik(>giain, imal, oil <-ake, etc., to niak«! j:o«m1 stron;? feeding and rich manure.
ARTIFICIAL Biittors. The !;iw of demand .and supply h:is heeti complicated hy v\liat the
l.irmer very naturally lielieves to Ix- an nnl.iir ciiui|X't ition. Le;;islation in re;.';;iid to
oleoma r;-'.aiine lias made it unnecess.iry to lake up mncji space in the discussion of th;il
vexed ipiestion. < )leoni.irKai iiie is now prohihitMl iiy l<;.;isl;iti\ <• i i:ic.lnient.
This Jiclion was douhtli'ss a wise one ;ind can \x' su|i|torted liy many reasons. While there
m.iy lie something; to he s.aid a^.ainst it, siicfi action was at le.ast nothing worsi; than wisely
leanin^', towards the safe side. A mist.ake on this side, if it lias heen made, is not serious, and
in till' future may he remedied; a mistake on the other side would he one very serious, and
e\l remely ditlicull , if at all possihie, to remedy. The interest of the whole farnnn'^ community
w ;is in ..pjiareid jeopardy ; ,anii hein;^ the most le;.'il imale and important, the lon;.';(st I'stahlished
and most peiinarieid, it had a lirst ri;<ht of protection. On tliij other liand, there were rio
opposin;;' intereslH est.ahlished ;it all com|iaral/le to the former. The wiiole jiuhlic desiied
pioleclion a;;ainst the new thin;.; which, at the Ix'st jiresented a forliiddiiijj; iispect.
As things now stand, any injustice if any has Ix-en done may he remedi<-d in lime. If
it he that there h.is heen temporary injustice in the me.int ime, tin- interest which has heeii
oull.iwed has ilsilf lit lliiuik for what ii.as lieen done. Il.ad it come liefore the [)uhlic as .i
le;jilim.ile industry and with apjiarent wi,--!! and intention to he honest, it mi;^ht have heen
hellei- receixcd. Hut it came here as a I'ounterfeiter and a thief, and holdly claimed tlie ri^^ht
to remain under the very protection w hich l.iw is snjiposed to afford not for hut (iiftiiiisl fraud I
This now humiliated nderest had no ho|M' of existence, e.xcejit under Uic Kenihlance of the
thin^; which it. counli rfeile I. It had no chance of life nnlesH it stole another's trademark, or
kiirdniKht. Not to iie forhidden such theft were an outrage upon our inucli-pri/.ed common
i»w. It is true that it cl.iimed to he ahle to exist, and hold its own, under its own name and
countenance ; hut it has failed to meet the hiirden of prfxif wliich, iji view of its jciHt history,
id ways under a dis^;uise, was ri;4:hlly laid ujmhi it.
An excuse has heen made for tiie deceptive character of artificial huttcr, in tlio claim that
in natural huttcr. too, ilnie was decejition — in the u.se of an artificial coloring. Such <i.xcuse is
much like one person claimin;; a ri^^ht to pass under the name of another jMirson, hecause th.at
other person used some dece|ition in his rnuke-uj». A iiarallel would ho found in Mr. (Ihijis
clailnin^? tlie ri^;lit to personate Mr. Oak, Ix-cause Mr. Oak improvo<l hi.s n|ipear,ince hy
deception— say liy wearin;^ a v\ i^^, or hy dyeing hiahair! If ever the industry of manufac-
turing; artificial huller .secures a firm, sure and jxTUianent ffKjthold, it will he, douiitlesH, after
it has proved itself honest reformed, it may he, hy A<-t of I'urliainent.
Now that the law has done the l>est th.it could Iks done to protect the d.iirynian, there
remains Homethin^; to he done hy the latter. I'rot(K:t«<l, aa he in, from competition of a
Huhstitutc^ for his product— one that in possibly whoIesf)mc! — it is lK)th his opporturdty and duty
to give the consumer an abundance of a j^enuine article of real merit . If the dairyman would
like to keep tlx^ suhstitutti forevi'r out of the market, he Hhouid siipplemr-nt (lovernirKint
action, hy making; so Kood and wholesome a 'nutter that there will be no excuse for t?ie
cncoura;4emeiit of u sulibtitute.
l,i:ssi.M.\(; rill': <:i>-i <m. iiioi'iciio:!.
AGRICULTURE is tln> I);isi i of (nir ii,iliiMi;iI |)i():;|iriity, llvciy l)i;uiili of .•ifi;ri('Mllnro iH
iiiijioi t;inl, for tlir Hiliiplo irM.iotl dial it i:< ;i hijilii'li of ;ij.^liciill in c.
D.'iiryiiip, in it;; iiiipoitanco in kccomiI to no other l)r;iii(li of aj^iiciill iirc, ;iii'l it
fK'rIi:i]).'< Ht;iiiii.'i al'iic. y\ few ici.oii.i I'oi' tliis nuiy \)v. jj;ivcii : —
DairyiiiK •» (i Holulinii of n NAiiuNAr, I'Kodi.KM. 'Dio virj^iii Hoiln of IIk- N'iw WoiM and
tlie pi'ciiliar (Oii'lil loiiH of early Hi'ttleriii'iil , I'ln'oura^ii''! •'>' iii<><l<^ of farniin;^ tliat liaH liciri in tlio
ilireciion of hoil cxliausl ion. The ncrcsMily for (■((n.laiill v retuiriin^i; to the noil tlie plaiit fooil
wliieh is laken from it, as the only nieaiiH of Iteepin;; ii|i the pro'liii ti ve |io\ver of Ihi' land, has
not lieen n eo^ni/eil in the New SVorM an it han been reeo;.';ni/,ei| in the oM. 'I'liis has pone on
HO far, that it has hecomo a Herious |ii(il)leni in Ihe ohler Kelt 'cd portions of holh ('.inail.i and
Iht; I'niteil .States how to inaKe tlie iarui iirohlalily pioilueli\e.
'I'Iki ehanj-M-s hronj'ht ahoiit durin^^ Ihe last half irntnry of nn|iaralleled pfo;.^i("s, ha\o
eoinplieated this (piestion. Values onee local ain now eeneral. ( 'oinniiniieal ion is s| i\v,
traiiMporlal ion ehe.ip, and old-limn assnranees .'iiid margins are eliminated hy a uorld"rt
r-ompi-lil ion at one's veiy door. I 'rices are now (ixed, not hy t he small sinjihis from one's own
worn-ont f.iiin, hut hy IIk! whole prodnclion of the eoinitry ; .Miid the advnnta^^e is ail on tho
Hiile <jf the prothietivn lanils. This, in connection with liie opening; np of the ^;reiil Nortli-
\V(.'h1, inli-nsilieH the prohlem of the prolilahle working nf worn out I'aiins in the Mxst.
I)airyin>^ is on(\ of the few Hpeci.iltie.-i in f.irminj^ which presents a promi.' in^^ outiooU to
th<! ni.'iny farmers wlu) cannot <'oiiiiniie lonp;er as they li.ave heen 'loint^. Says I'rof. Arnold : -
"iJairy farmin;^ is m(jst ;i|ipio|)ii.ate ;ini| invitinf; for t he restor.al ion of ;i \ list extent of
land thus redin-ed. It stops at once exli;in>.l ion, hiit (iocs not stop inr-ome. It hrin;,'s (.mh.iI
returns from the lii-it. l''or';i!..';(! crops j^row well whr^re^rain cr()ps jiay poorly, Seeduif^ dow n
to ^rr.i^s pives (iiiK! for air and water, heat and froit, to p;ia<hially unlock the lenac ious
con I pounds \\ iiich hold the miner.al elements of plants as \\ it h a lirm ^r.asp. and lets Miein loose
for Ihe root lets to teed upon, or to i.ieiinMdati' ni I he ^oil for ful ure use. It i^i^ es t inie for I he
.ahsorhenl properties of thi' soil to Lake in elements of ferlilily from the atmosphere, from Ihe
snows anil ntins, and from the ilews of liea\(n. In thi. way a farm th.at lias run down m.iy
he made to j^row rich, and a rich one richer."
Slock-r.aisin;^ sharert with <l;iiryin;^ in thisreyard. Which of the two is of the greater
importance it is not here necessary to show. They arcf kindred hianches, each iiosi-essin^?
pecnii.ir advanta;^es. There is ;.:;reat advaiil.ip;e in prosecntinp; hotli industries; ;ind hotli are
to he valued as a means of ).;ivin;^ heart to the worn-oiit soil that now wants to he ni<jre Ih.in
tickled to he caused to lan^di with .a (.generous harvest.
The Ki'i'wih of th(* <lairy industry is one of thi^ features of this a^^ci of |)ro(j;r(!H.s. Iti ;i siiiKl*'
j^eneration it has emer^^ed from I he Innniile precincts of <piiet home- prod net ion, and one niiplit
hay homi; consumjilion, to take ils pla<e amoii;^ the le.adin;^ industries of the day, raidtinj^
Hccond to no other, either in industrial or conimirci.al importance.
There is rejison to helieve that this youthful jjjiant has not yet attained full (growth. Ilvery-
tliin;< points to a still further expansion of ils jnojioi tions. Better methods will improvo
the ipiality, .and thesup|)ly of liner |iroduc,ts will (eail to increased consumption
For any who realize thi^ I'oici' of the forep,oin^^ remark>i, and jiiirpose takinj.^ advarit.i(/e of
ilii: possihilities of prolitahle dairy product irni, t lieii- is a further consideration which deservea
Home attention. It is the fac^t that a Stiff Competition is inevitahli-.
Tho advantages just set forth, in mere skeleton form, have not Ix'en nnnoticecl hv
f)thers. So h>un aj^o as in IS(;;i, Mr. Mil<:liell, in one of the always eh.armin;.; " Ik-Marvel"
Series, (;anie to the conclusion that it w.as to dairying; he must look if ho svould in;ike prolitahio
his then recent purchase!, which he c.alls " .My faiin at l'.dfj;i'Wood."
That Hcientitlc; and veteran dairyman, I'rof. Arnold, in his clear, terse style, hIiowh the
trend of tliis (•onsideration, in lH71t: -",\ii approximate eert.ainty of uniform products and
prices, a diminut ion of the severe l.ahor of i.';rain-K''"^\i"J'. '^ eessalion of the exhaustion of t ho
wiil, and the retention upon the farm of nearly all its ferl ili/in;^ material to aid in restoiin;^ aiv
inipoverisheil soil to a rich aii<l produr'ti\-e one, .ire consideiations which must in tin; future,
as they d(j now, have threat wei;.dit in leadim^ intelli^M' it farmers to (!xclianp;e the nlou;;h for
the milk i>ail. They are siiHicient to warrant the inl reiicc' that ilairyd'arminj^' is nest ined to
follow in the wake of t he p;r.iin-;;. (jwer, .and, sweepin;^ over the wide expanse of his \\esl w aid
march, to restore the lost fertility and hiin;^ h.ack to productiveness the v.id, exli nl el laml
which his destructive hahilH h.ive made poor. They will make dairy farmin;; pi cji i .il,|c to
)j;r;iin-K''"^ving whin the pro. its on il,iir\ product:, sh.ill fall to tiiose of ^rain "row in;', anil e\en
li.>low."
Mr. ]■). I). CJil'xTt, of the Utica, .\.Y., Hoard of Trade, in iss.'i, at Stialfoid, (hilario,
expresses tlie saiiK! iilea :--
"Ami as our population Krows denser, and lai;_';er niimheis en^^',a;^^e in the dairy hiisiness,
tho mere force of (;ircunistiincis will <;(>iupe| our dairymen to improse iheir hiadsaiid iiicrea^o
their yield.'
81 SCIKMII'ia DMKY /•l^A< "in 'K.
TIhti' im IIk' HMinc iidivil y i" l'',iirn|)c. I'',\ iTyitic Ii.-ih licinl of lln' H|M(i.iI (■(Tortrt (nil fmlli
l)y I)('fim.'illi, ulicci'ssliilly til iUcsH t<> ( In- finiil , in this line oC «'nMi|iil il i<p|i. 'I'lic i'x;ilii|ili' iit
Ilciiiii.u'k li;iM li'il (illicr ((iiinl f ii'H to ;iiiii ui tln' Manic irsiill. In a r'niidi I lanslatiun of ii very
••liilionilo work l)y Dr. I'lfiHcliniiinii, we ri'ud the followin;:;, wiilliti from llx' point of vii'w of
(i«rinimy : —
"II, in cnoiij;!) fo hIiow omu aHpccI, of I lie cconoinic <lcv(Io|irn<nf of I tcriniaili, Sweden, and
Finland, dui in>; I he last, ten yeiii'H, to Hi'e how t he aj;rienll ni i.st of ( hese count i iis has hecn led
hy the extension of the nieaim cf conirnnnical ion, and hy the cxccllcnl adviinlane hiicIi
•'xtcriHion han j^ivcn to diHpoHc favoriilily of inilk piodiicis, (o niakc (lie dairy indii.-lry llio
IhihIk of llicii' operat ions.
" l''idin I his result has followed an iniprovenieiit in cattle >!;rowiiu', anci this in its I nrii hart
oxen'ised a heiictlcial inlliien<e upon af^ricnlt lire aH a w hole. In < JeriMany, and in 111,1 iiy ol her
coiiiiti'ies. tlie iinportanl nieaiis which lead to the proper developnieni of llli^l industry iirc not
Hllllieielllly appleci.ated. II is now I ime to devote oiirselveH to I lie il.jcct of at laiiiinu ill I his
race to tJie jioiiit already K'' ''"''' I'V "• Ix'r nal ionn ; we e.innot allow ourselves lon^^cr to remain
iK'hind."
Already is this compel i I ion licin^ felt in I lie coiintry to w liich the world looks for a iiiarket
for dairy prodiiclH. lirll's Misscin/ir >i;iveH a, j^doomy view of the oiillook for thi^ I'.rilish
]inidnccr :
" Dairy farming.': hiiH heeii one of the (.; real )>r.inclieH of rural indiislry held out an I he am 'I lor
of the Hritish farmer. lint the o;;re of nniiinili'd and nnrej.',iil,itcd foiei^^ii criiiipet il ion in
lialleiiiiiK on lis as voraeioiisly in this as in all oilier prodiiclions we may eiiuaKc in. IJead the
report from I he ( 'hestci- cheese market. It, is 110 loll^;e|• to he l)o;islei| t hat I Im' I i nest, (pialitieH
of ( ,'liesliirc ( 'lieese are indelieiidenl of the American tlilde. I''iiic> ipi.ilit les dropped iplile Ui
jier cwt ., <'oiiiiiion horls .sold for '..'(is. lo 'J.'ts. , and very inferior had to he laloii home ;iKain to
rot. This is a blow lo the supposed happy a^iiciiltnro of ( 'hesliire, of which the Hcverity
cannot yet he est ini.ilcd."
'I'licHe (piotalions have been ^jiveii, not, hec.iuse of an inlenlion to treat the Hnliject
oxlianst i vely ; lull lather to emphasi/,e two points tliiit were ho iiii|ioilaii( that llii'y at once
give this M.v.NI'M, its niitniii il'iln- ;ind its <hara<'ter. These points are the jxissihli' ii()riiiilii'iifi
in tiitiniiuij, and the cntiiliih/ nf roiiijuliliini. The f;icl that llier(^ in a i^r.ind oppoiiiinily for
Honielioily , aiiij t hat many :iri' alive to the fad , Hli^;;;est the need for one to he early in makiii)^
progress if he would succeed in ^'''1'",'; •'» Hn' front.
'I'li(> key-nole of this work is an aim to help any wlio wonM in.ikc such ailvance. The
opening; pai^c c.d led .it tent ion lo t his con 1 pet i I ion, and siij^^'csted, as a means for meeting niicIi
compel il ion, the two prime necessities; first, an elfort to iiirrrd.sc tlw iniirktl X)alue of one's
priiihicl ; sci'diiil, an elfort lo hssiii ilir rtisl of ]>ro(luclion.
To the former essential lo sneccssfiil compel it ion, or lo pro III, able dairyiiijj;, (iie lirHl ])art ol
the IM ,\Ni';\i, was mainly devoted. In this, I 'art II, our at lent ion will hn directed to tliu ni\l
importiint esseiit iai ; an<l this int rodm-tion (^uniiot hut (irnpliiini/.i) tlio importance of tho Cost of
Production as a factor in prolilalile dairyinj^.
Hut while hoth factors are in Homesenseof ('((ual iiuporlaiicc, limy nro not e<jually ])resHinj^.
In the fac(M>f coiiipetilion as it exists, tho neei'SKily for tho iiii()rovi'nient of ijualily is
iniincMliate. The neccHsity for cheapening coKt of protluetion in coinparativcly rcuiot*-. If tlie
({iialily of our hutter he not, Hoon improved, wo aro likely to wholly inisH tn« ojiiKjrtunity at
lianil of permanentlv <'stal)lishin^; an induslry of hutter-jiroduction tor exp()rt. On tin* oilier
Iiand, the t«arly raclical improvement of tho huttur (juality will bo fullowwl up, under the
l>n>Hsure r)f competition, by cheaper production.
Tlui lack of Hpaci) due to the more e.xliauHti vi^ treatment of the (niaritity-pIiiVHo of tlie nuhject
oblipeH tho writer to leave out a nia,ss of matter bearing upon thin other jiliaHo — matter alreatly
jtrepared. These considciration.s will explain the incoinpleto and Hoinowliat diHConuucted
character of what followH.
The Reasons for Cheaper Production. It la not stated here nn one (>f the reaHonn for
cheaper iiroduction that dairymen j;et tcM) hi^h a nrice lor their ])roducls ; for far too many of
Ihein do not realize all that dairy jtroductH Hliould bri.'ij^. Iiid I, one oliject net forth for
improving <iuality wiiii that of bettiT pricew. There art* Hi'veral ri'asons for clK^ajier j)r()ductioii.
1. Till' Present Cost of production in Unduly High. Tlii.s iw not becauw* the farmer Ih a
monopolist, or a union-m.an, and I'eceives loo much pay for his work ; nor are luH profilH too
large. It is not because Ihe farmer does not work hard enough, and ixit becau.si- In; ha.s not
HUlIicitMil interest in his work. The cost of proihn-lion is too high because tho methods
iMiiployed are not always the best. I'.very inleiligeiit farmer knows this to be a truestatenient,
lHK,"ause 111* has the evidence daily before his eyes. It is line of fuiiniiig as it is Iriie of any
(HVHiiKilion, that so long as there is chame for improxcment, it may be said tli;it the methods
(•Uiployed ariMiot the best. It is more true of farming than of most oe<iip.ilioiis that tliere is
chance for ini|)rov«'ment. This slalement is no libel on the farmer; it has abundant explan-
ation rn the fact that thei-e is no other occupation which allords so widi^ a lield for tho
application of energy and intelligence.
It is a shallow thinker who blames the farmer for the comparative lack of jierfeclion
which has iH'en attained in general farming practice. Hcience ain'ady has almost better
control of electricity, whose acipiainlaiice it iiiadi' yesterday, than it has of Ihe phenomena of
plant-growth, which wius t)ne of tiie wonders tlifil greeled an asloivislied Adam. The genius of
a I,ia\ve3 or a Gilbert, wIk) H])end their years in \\w slow (piestioiiing of nature, and iiini their
lives almost too short for the slower answering, doew ikot pale befon^ the brilliance of a JJell or
MILK. W
an I'liliHKtt, who m.-ikn iih wnndiT willt (lie iiIiiioh*, liiiiiiiiri ailiii'Vftni'iilH of Die (Iiiii^^ lliiili
I'liiiildiiiH liil<' liiHt irilKiiliK'i'il U) iiii'ii l,lic (liint; wtiirh nii'd (lar/K'HH into their Hirvici' iiml •all
«)lc<'(riiil,\', wiUioiil, luiowin^' what it, in I
'I'hcri^ IH (rliiUMrf lor iin|»i()vciiiciit, hy the iliiiivinari nil alonj^ t,li« line, frotn llm Hclcction
nti'l Ifcdiiij^ of hiH Hlock to lln' tnaiiiifacliin' and niarkilinLi ol' hiH dairy profliicl.H. Ho lon^j IIM
thin i.i true, it, may he Haiil that, tin- cohI ol' prodiicl ion in unduly hi).di,
,SV< ■<«//(/, rhcapcnitiK ''oHt, of prodnclinn will Increase; Profits. I'ricfH an- ordy indiri'cflv
anil rctriodly aU'i'cli'ij hy coHt, of ptoduci inn. 'I'hi' jiricc of a(] arl iili' od'cri'd in t hi- niarli<t, will
Im' dclrinnni'd hy ilM (piality, or hy the HUpply in IIm- niarkit,, and tin- huyrr will not, i|UCMtioii
wlu't hi'r it, cohI iimicIi or lit ll(^ to produce it. 'I'lii' ijrodncfr i in proven the <pialily of hiH pro<lu(:t
herau.so Hueli iniprovenietrt will make the artirle sell heilir, and at, ii IiIkIi priee, and W)
ineri'a.se luH prrilil.H. I'or a proihi'ci' to ni;il;e (he cost of production Ichh i.s to a<'c,omplinli tho
name purpose increaHe hin |)rolilH.
'/'/iinl. ('Iieapeniiif; cont of production Ih a Necessity of Competition. 'I'hi.-f in one <if tlio
moHt ( o^'-ent of the reaHr)nH for iinprovenient in the line of reducinx cost of product ion. There in
a Ki'"id, act ivity every where, and the cliancen are that inc,reaned pro<luction will lower priceH.
'I'he dairyman liaH it in hiH own handH to he [irepared for ;iriy Huch rcHult, and Hiiil maintain hiH
prcHent prolitH, or it may he, increaHt? tliem in spite of lower (iricen. iln willdoit hy producing
at leHH (toHt, and in no ol her way.
MILK in a wondc il'iil (;ompouni|, and pohhchsch many and varied (pi.ditieH. It i.H n
ji' rfcclli/ li(il(iiici'<l, fooil ; not for HUiilainin^ fullKrov\ii life, an it waH intended to
promote tiniirlli, hut for the younj^, to the needn of which it in jierfectly adapteil.
Milk in of Vdiidlilc clKiniclcr. (<i) It iH different in (///Tcrc//^ .'(/ycc/c*. Iti th(i ndlk of tho
IIHH in ilH normal condilion, the hutter iH only ahont one-ninth of one jper cent. ; in that of tlui
ewe, tlie huller Ih over four per cetd,. {!>) IMilk varicH in tliffirriil lirrvdn of IIk! Ham(! rai-e.
Thirt dilference in in hoth hutter (piality and c:lieeHe oiiality, and in other reHjiectM. Tho
ordinai-y and normal variation, hetvveen hrecdn, of tho Itiitter in milk Ih from Ichh than two
per cent, to over Kcveii per cent. {(') There is a diiri'renco alHo hetween iii<liriitii.iiln of th(»
Hfime hreed, and even of tln^ Haimi family. ThiH ililfereni-e in more in 7»'///7// than <diaracter.
(<l} There is .'iLmo diirerence in milk at dilfe! nt (lisUincfn fntin liiiii' nf (■(ili-iii'/. The milk of
the cow under)j;oeH a chan>.';e from (irnt to la>... At lirnt it Ih me<licinal in rhar.-icjer, adapteil
only for the yoiiii|^ animal, ami iH unlit for human food until, honietiincH, four or live dayH
after calving,'. In itH Later chanj^e, it hecomcH richer in hutter, hut ilepreciaten in ^:;eneral hutter
(piality. It is claimed th.'it all the cocstil iienls of milk heiiifj; at their ma.ximum duriii^^ early
Hla;j;es, the milk at that timi^ has " charactctr," and \^■ill ])roilu(;i) ([iiality, or tlio "full natural
rich llavor, («lor, color, and te.\lure."
The character ;ind (piality <)f milk is airectc'l hy m;iny cojitrolliili/c irdlueni^cH: —
((() The /</■(■(■(/ of oik's herd is Huhjecl to at lea.st iiartial ('(jiitrol. .\e\v hlood may ho
(gradually infiiseil into a herd hy tin; rlioin: of <i iikiIc. (It) The rfiliicnf llic iiidiridudl fiiiiindls
may he raised hy careliil srhrlion. (<■) The inllueiKu- u|)oii (pialily of the iliKlimcr fnirii, tunc,
of ciilviiKj upon milk and hutter may he partially controlieil in fair-si/.ed herds, hy providin;^
always for the presence of one or mon^ new-milch c()ws, the milk (jf w hirdi it is helievcd ^;ivn
'■character" to the whole yield of the herd. I'rof. Urown tells us that one ;^'allon of new milk
will t^ive character to twelv(^ (^'allons that, do not possesH it, and c()nse(pient ly the numher of
incominj.,' cows neeil not e.xcecci one to t welve. 'I his is ;i point of imjiortance to t he ikIi-hhi'iiI.
dairyman, rather than to one who liaH not yet iinprove<l in foundation methods of j^eneral
care, fecilin;^, itc. (d) The pli i/sicdl ntdt.i', of the cow, and even th»! ?//c/(^// state, ans also
under control. Health and ipiiet, of course, an^ favorahl(! ; ill health or excitement artt
(lecideilly injurioiiii. I''ear, frip;ht, worry, solicitude, pain and hun;<er all more or less under
control at once make their jilaint in the milk, fc) The factors of food ;ind drink are rival.s
with thatof 6/7'C(/, in tlieij- inlliience niton the milk. It is the raw material with which milk
is made, and the cow, however (rood use she can make ()f raw material, can do nothin;^' at all
without, it. W'.'iter constil utiiiK nearly ninety percent, of the milk ami havin^^ a lar^^'c part in
the whole physical economy of the animal, makes itself fell ujion the milk, accordiiij/ as it i.4
pure or im(iure, ahundant, or scant. (/) 'rfinjicrdtiin' is a more controlling inlliience than in
j^'cnerally sup|iose<l. Siiirerin;.'; from winter's cold, the [noductive ener;i;ies of the cow aro
withdrawn from lull milk proihiclion, to saviri)^ the Hystem from the harsh elfecls of thecf)|r|.
On the other hand the inlhience of nmhn^ heat— the hot sunsliin<! ()f hummer, unrelieved hy
wliade, has hein proved hy careful test to hi; iinfavorahle to tin; milk.
Purity of Milk. Milk has its value as a food, or an raw matirial \\\\\\ which to m.akri fofxl.
Its character aH a ready vehi<'le of im|iurity and disease, makes it necessary that it he pure..
IMilk may hecome impiiri^ either in the cow or after heinj^ milked. In Hie cow it is inlluenceil
hy the (-auscH already inentiontMi — food, water, ill-ln-alth, etc. It IH HUH(;optihle, also, to taint
hoth in the udder and after heirif^ drawn from tin- wilder.
" If a cow \)<: fed on oil-cake, its milli hecomes unlit for the tahle. The milk of a low feil
on f^rasH watered with sewage hecomes sour and fetid in a short time,. If a pi'<i, of putrid
meat is placed heside a h;iHin of milk, the milk will stjon ho found to have hoth the -,mell and
t;uste of carrion." (McKacliren.)
Unhealthy c.owH, imniire food or water, uncleanly surroundings, im]mreair, will produce
impel feet or imparl! millc.
The milk of ;i sick cow will sometimes cfHiimunicate tin; disease of the cou to the [lerson
usin^^ it. .Milk from a cow sulfiTitig from (uba'CulosiH will causcj consimqilion to i><rson»
usiny il.
w s(;iI':ntifi(! dmhy rh'.urrKJK.
'I'ypliofd urid Hnirlft fever liuvo Iweri caiisfd or Hjirend by irnpuro wdl-wnter, (ihciI cillicrto
Wlidr lint milk, or to wiwli (lie vt>HHelH I
" llliin milk in due lo an imiMiverlHlied or ill-fed cnw ; re(| milk to tli» cow e;i1iii;: tindder,
IihIIh of peiiH, atnl atiy of tieverul wild jilanlH ; rotten milk to bud wider, improiier fuoil, or dii 1/
premiHcH." (Mc.l'Iaeliren.)
'I'lie jirixrssi'K of manufacturing; milk into itw |iro<luetH aro unfavorably a(fecie<l by
defeetive milk, and the produetHof li;id milk aro alwayH inf<jrir)r if not worlbleHH. One lot of
tainted milk will ud'eet u wbolo vat of puro milk.
Crcaniintf Quality of milk. Owing to various reaHoiiH, Buch a« tlio variation in Hi/e of
;;loljule.H, and in the extent of tlie adlienion of caseoim matter to globuleH, all milk doen not
tlnovv uj) tlie K.'ime projiortion of itH cieam. Ah a (-onKefiuetx-e, the milk of Bomo c.owh will
Kivo u|) neaily all itn butter, and will le.-ive a poor tpiality of Hkim-niilk, tlio milk from oilier
cowH may bo nearly or (|uite an rieli in butter, and yet not rejuiily givo it u|,>. 'I'lio Hkim-milk
from tlu» latter would bo i;omj».iraliv(;ly rieli. TliiH fjuality of K'^'big \t\) iln eream readily and
perfectly Ih called crcdmiinj (ninUlji. Since tlie value of milk for buttc-r-makin^; dei)endH not
HO nmcli u^)oi) tliu amount or butter tbo milk coiitainM, an tlie amount that can bo produced
from it, tbiH croaminn (pialit y Ih very im()ortai»t in butter cowh. Hut it irt of Ichh account in
ehocHO-makinj;, or for liouweliold uhc, b(!cauH<) it can bo wholly utilized in tbo latt<'r caHcH.
Inileed, a poor creaminj; (juality in an advanta^^o in checHo cowh, or in cowh wIioho milk is Hold
for llOUH(^bold UHCH.
Churning Quality of Cream, ['"ew d.iirymen realize bow much diirerfince there Ih in cream
in tbo time riMpiired to " brin^;" it into butter by (^burning. Not knowinj^ the dilferenco, ono
d()eH not know tbo Iohh incurred by not jirovidini.; for that diirerenco. It in a common
imj)reHHi()n that when butter ban " como" in the (^hurn, tbo butter luia all churntMl that can bo
• •burned. Major Alvord found that ono of his cowh, fed on <lry feed, au.wti tbo UHUal quantity
<jf milk, and Ichh than half the iisiinl (luitntilj/ of halter. lie chinned ;i7 poun<lH of tluH cow h
milk four dilleteiit timcH, and obtained butter at each churning, iu ounccH, aafoUowB: 1 — 1-i ;
2— la; »— r.i ; -1-4. Total, litf ouiiccH.
Now, it in not practicable for dairymen to <;burn biitbir-millt. Mven if thc-ro bo a
considerable (iiiantity of butler in it, it in dilliciilt to recover it. It in bi'tter to provide agaiiiHt
(he loKH by Hiich iiieaiiH jiH iJioroii^^h ripening of cream ; and the HomeliiiicH lieatiiiK of milk
which is hIow to <'ome, an, for instance, that from cowh Ioiik bi. Let it be heated before
bi'ttinu;, anil tests made to Ic.iin with what ki''". IJeyond this, one may in Home deM;i(.() avoid
mixing; dill'erent lots of milk which refuse, in churiiin;;, to "break" at th(^ Hame, or nearly the
uame t ime.
The followiii^^ condil ions are favorable for butler comiii;; «(ui<'KIy in i;hiiiniii;; : A lar^^e
cream fj;lobiile ; I he cream or fat (jjloliiile free from caseous at lachiiieiit ; cream in tlie early
bta;^es of the milkinjj; period ; cream from the feeding of Hiicciiient food, elc.
Skim-Milk. Milk from which iiioi-e or less of the cieaiii has I n taken is naid to be
r/i//(((/m:i/, and is called slvim-milk. Tbo value of sUiiii-iiiillc as compareil to that of tlio new
and whole milk depends mainly upon two tliiii;;s: /'Vr.sV, upon the (|iiaMlityof cre.im or fat
that has been iemo\cd from llie mill; ; and Sci'Dud, upon cbani^es that iiave taken ;)laco in the
milk diii'int.; the jirocess of separation.
There is only one (uiiisl ituent- of new milk taken from it to deju-eciale its ipiaiily. It is
\ho fat, or butler. The olhi'r solids remain in the milk in about the same proimitionH as
before. The removal of the i'at- of (•ourse lessens the proportion of food in the milk; but the
Iohh of fat does not niakit it a. b.'i.dly balanced food. There still remains in skim-milk eiioii^li
to tJiak(> it valiiabio as food. The removal, with the meaiii, of other solids tli.aii fat, of course
make the total (piantity less; biititdoi's not alfect tlic^ proportions of the ol her solids in the
skim-milk.
The ('/((f/ff/cs' which milk uii<lerj;oeH in tin- process of nianufa(^tiire alfect the value of the
Hkim-milk sometimes iiioro than the loss of its fat. This change hoiiU'times means the
ditrerence between milk fresh, swet^t anil warm, .'iiid milk old. sour and ci)|i|. The value of
Hkim-milk, then, dejienils upon how miu'h (^haiij^e of this character it unilei);oes. Tho (iroceHH
of creain separation ban (U-erythiiiK to do with the amount of loss by such clianj^es. By tho
old system of open pans, the milk in Hiiinmer HometimeH Hiilfers in all these respects. Tho Iohh
•f be.'.t under any .syHtem, provided tho milk 1m> HW(!et, may be easily remedied, of courno, by
warming; the milk jirtiliiaally. Tho HVHtem of deep-setting iu ice or cold water, cauHcs tho
milk to iinderf^o only one cliau}^*' — it ln'comes colder; anil the ceiitrifiino causes almost uo
cUan^e at all, unless the twin licial ones of aeratiuK and cleansin;^ the milk.
In calf feeiliiif,', tliti main n!i]uironionta aro that skiiu-milk sbuuld bo fed warm (liko uow
.milk) and t)Ugbt to bo U'.d av\ ci't.
Skim-milk wbilo an (excellent food for calves Ih not a complete one. It would lie well to
add to it. What may be calle<l hiti/ tea, with a little meal, will make a convenient suiiplement.
Hay tea mav bo mado as folhiwH : Fill a larj,'e stovi; kettlc'or pot, (M-amiiKid full, with hay.
Co,- with cold w.ilcr, boil well and [lour otr the liipiid. This warm li(|Uid mi.xed \vitb tho
cold skim-milk will briufj; up tbo tiMiiiicraturo of tbo milk :ind so adapt it to the Htoiiiach of tho
calf, and will make an e.vcellont calf-food. Experience.! feeders claim that this <loes not hurt
Olives, and tho writer knowH by cxpori(!nco that calves llirivu upon it, especially il Hupplo-
mentcd Willi a little meal. The hay may bo boiled the second tmu-s or till the Htreiigth is all
out of it.
.V//.A' SF.Cia'/noN. 87
MILK-SECRETION in a ivh|,.>ii,.' (o u Miiliii.tl |i1i';ihiii;iI>Ic HciiHiitioii ; Hitniliir to flint in
H.il ihlyiiDC llic ;ijijMtlli' lui lood. 'I'lii,^ |iliii-,m :il>li' IVcliii;; is ji pros iiinii of luil.iiH' to
ciniirii till' Hii|i|p|y fur llic ih'ciIh ot' nll"H|)iiiit^ ; iirnl it, in l>y luKiiij^ uilviiiit!i^;fM>l HUcli
(irovinioii 1 1 lilt ni;iri li.ri Mciiri'd lor hi nisi 'If u l)iiiintil'iil iiiilU sii|i|ply.
II i.H l)y a Sliiiuil.-itioii ul l.lic naliiial |iowi'|- ol' milk si'firtioii lliat riKin Iimh ili-vrlopfd tlio
riatiiial |)ow(r, tlniH iiicri'asin;^ ami pioloiit';iii;^ tlu' inilk How, to miil Iuh own piiii>os''. 'I'lm
aliiirulanl yield of lln' donicslic cow, t luifroii', is not of a purely naliiral Hl;ite liiil is ralli(ir an
arlili<'ial developmenl ; it li.'is Itei'ii arliliriaily induced, and iiiiist lie ariili<i,illy kept up.
TliiH is .soiiietliin^ of prai-tical iinporlMiice. It in easy to fall into a lielief that the milk
yield of the <:ow is hoinethiii;^ ;^iveri out of pure tialiiral cow ^:;eMeroMily, All carelcHH ahiino of
a cow liv itn owner, if the owner lie at :ill cjni'l'iil for prolil, must Hpriii« froiri Hiich nri
iinpreshiun. It will /<"'/to reniemlier that the cimifortof the (low Ii;ih more than hor gonerohity
lu do with our milk supply.
It is liec.'iiise ol this fact th.it iiiiiny thinj^s which Hceiii tridini^ havo an e(T(K;t, tiiflier for
Kood or Ii.'mI, upon liotli tininililji .iimI i/iinlil//, not nnly iniiiirdifitrh/ hut rriiuili'lif. I''ri;^litenin>{
or hiirryiri!^ thn cows, hai.di tiiatiiieni , p;iin, liuii;;er, cold, fear, diHap|ioint merit (an when
failin^^ to ^et a (^ust<imary imcsh), or (general discoinl'oil, - (Diy Hiich ili.sturhin^; caiisii will clHM;k
tlbu milk How.
'I'lie ,slu;-';v,iih li.aliit , the timid disposition, arid the dependent n.atiire of llm cow must
li« fav<ired, it oiM would rat her encoiira;^^e a full yielil. A 1| her niovenients must he in n.atiiral,
ipiiet and mallerof-couise order, ho jis to he of the le;i,st distiirhint^ cliar;icter. Do^; or niau
must well Piiderstand this hefoie either is lit to st.uid in the presern'c of this ^^ent'e creatiiro.
Kspeci.illy when her milk is heiii^^ drawn, the cow should he in a [lerfect Htate of re|)OHe
and conleni meiit,. The milk is not .all in t he teats, nor even in the iiclder— made to freely run out,
an it were, hy the ojieninj; of .a valve. Rather, it is when milking; that the stimiiliilion of tiio
very act promotes the t;reatest se('retJoii of milk, (w well as the ininiediat<^ How of what liaH
lieen already secreted. So, while the cow is heini^ milked, not liin^ Huddeii or iimiHual should
he ;i I lowed to jitlra.cl her atl enl ion. She must not havo to wait too lon^; to \ni niilkud, and
while hein^j milked should enj<iy the operation.
KinrhiL'ss. The milker who woulrl make his servic*^ a iirofltahlo uiie imiHt needs Imve in
liiH ow n hic'i.st not a little of the milk of hum.an kindmss.
Discoiiifortiiifj Ailments. Some of the hest cows hav*; hahits that ari^ nnnoyinf^ to tho
milker, .■iii(| which soiniliiiies pidvoke ill temper on the milker's part. Rather than induli^e in
such ill temper, to one's own ^^rievoiis hurt, iirid to the injury of the cow, one should e.\(a'ci,-;o
liin hest inlelji-ciice to find out the i-aiim; nf Ihc (Us<'iiiiifi>rl.
Soie Teats are a prolilii; caiisi' of cow discomfort. Douhth'iiS loiit^ linjifer nails .'ire a
ficqiicnt cause of sore teats. I'inj;;er ii:iils di;^' into the tend(!r teats, and <'ut them. Thin in
cpecia.lly true when the cow is lirst milked al'lei- calvinj^, and hefore the te;its have toiiKliened.
The Remedy: Kee|) the lin;;er nails paii'd shr>rt ; and endeavor to milk wit hoiit di^';ein^^ tlio
ends of tinj^'crs or nails into the teats. Owiu'^ to vaii;itions iti reljitive si/.e (jf hands and te.ats,
and to want of stren;jt h in tin;.;ers, ;ind li.ird iiiiliiiiij,; (pialities of cows, one cannot aiwaya
liel[) di^,';;iii;^ into tlie tealjs with the ends of oncV. liii;^ers ; i<ut wh(;re it can he done, it is hetler
io ))rcss Ihi' JitKjcrs Jidl iiijdiiisl llic. Icttln,
Switching; the Tail. This hidiit is n.aliir.illy ;i iej^it iniale onr- of self protection. It Komo
(imes hecomes, however, with some cows, an estnlilished lialtit of |iure wiintonnesH. Tho
writer has a cow with such a vexjitioilH lialiit, ;iiid he hlushes to reniemher what exhiliitioriH
of unmanlineHH in temper-tiie exercise of lli;it haliit has (-ausfvl. The results of such m;itii-
fest.itionH of t^emper <'otidiiced to considerahle discomfort of the cow, led to somewhat
straine<l relationiii Ix'twd'n niilkir ;ind cow, and did imt contrihut(! to milk-iiro<luction hylliM
cow, or ('(luanimity on the jiarl nf tlio owner. Now ;ill is changed. The t;;rea.t<!rtt of harmooy
exists. The cow is a K^'iit pet ol llip once provoked milker, iuid the latter ajipcan) to Ixione i,f
the (M)w'n favorite nilkers. Space will not admit showinj^ all the advanta^;e,H of thia chanj^ed
htaU^ of alfaira, hut they ar(^ threat ; and all was brought about in a Himjile niannor :
A Htout Htring Wiut fastened by one end to a [xjst that stood at tho left flank of thn cow,
and hy thin strin/jj wa.s the tail of the cow tieil up short, by a Hin;;;lo knot, but m> Hoc'tireiy th.at
it could not )2;et in'*''. At tirst lier la<lyHhi[i demurred, but now hIio (ixjit'ctH it OH a matU'r of
wiursc!, and HuhmitHuith all j;ra('e, ami is apjuticat'y plcawed to hoc the milker, who.se now
unfailing; )j;oo<l t<;mper is (piite to her likinj^ I
ThiH iiiHtanc^ iH «'^''" not only iiH instructive for such particular ca«ea, butaHan illustration
of what may Us done by the ixercis<- of a littli; ingeimity in tho treatment of tho cow, haviny
in vi€w the prevention of dislurbiriK causcH.
Wlu!n a cxiw HwiU lies her tail only Ixjcauso hIk; in lK)thered hy flies, it would )>o cruel to
tie up her tiiil, and allow her to HufTor the discomfort of flies. In such cafle, one may throw a
lif^ht blanket, or net. over the <:ow; or wc;w a pi otection ovt;r the fatxj, similar to tiuit worn by
bee-keepers.
Suitablf! Shelter would Ik; a jirotection, duriuf^ niilkin;^, both ap^ain.st flios and from severo
weatli(!r. Milkinfj-Sheds have been .adopted to the satisfaction of many. A few cf)WH sonio-
times may be milked when standintr loo e in open (iejd, or y.ard, but if there are !i,ny risks of
the cowH annoyinf^ each other, (jr beinfr from any cause fretted or disturlxjd, it will help to
lessen the (;o.st of j)r(xluction to securely attach them in their r(!H[)ectivo places to be milked.
Regularity is of ef!0iu)ini(; imjKa-tance with all animal.s, but with noun other so mucli a«
with the cow. The disposition of the cow to yield her milk, the (liaiailei of iiii!k itself
88 SCIKSTIFIC DAIUY I'ltACTlCE.
flubjcct as it is to fhrinpos, nil rlcuxuid flwit every) tiiii;; lie done, iiH iniieli riH pnsKilile like rlnrk-
work. In a \vell-c(institiite<i ihiii v. emli milker will Imve a lielinite numluT of eows tni- each
milkinj,', ami will milk them at nearly the Manie limir eaeliday, ami alwayn in tho Maine order.
Frequency of Milkinp. Tiio dlHtention of tlie udder tends to cheek milk-Hecretion. while
the reniosal of the milk tends to jiromoto Koeretion. This JK'int,' true, the shorter the intervals
Ixjtwcen niilkin;;s tilt; Iti'tter. A^ain, tlie less time the milk remiiins in the milk-vessels, the
richer it is in fat. and the purer it i.s. Tiie first -drawn milk is thi' jioorest, and the last drawn
milk is tlio richest, lieeanse tho first has been Ion;; secreted and the last fresh secreted. All
tbeHe facts point to the a<lvantag() of frequent milking'
Twice Daily is as often as cows can he milked conveniently in most dairies. Here there
is especial need for regular hours and excii division, for any irre;;nlarity decreases one jieriod
at the e.\-iH'ns(3 of l(>n;;thenin;,' the otiier. Twelve hours" liet ween inilkin^'s is itself almost
longer than is consistent with a lar^'e yield of iioml milk. It should never Ik- longer.
Tliere are, indee(l, some exceptions to this rule Oni- is when an interval is specially
unfavorahle, in whit-h ca.se it may he sli^htlv shortened, even at theexjiense of leii^'theninK the
other interval. For instaiK'e, in "do;; days'* it mij^ht <lo to h.avi' eleven hours hetwccn milkinys
durin;^ thc^ day pei-iod when tin- cows are ;;ra/in;c umler a hot sua, and thirteen hours lor tlie
niwht interval when the c^ows are most of the time in rejiose, ;ind coul and cond'orlaMe. Too
often this is reversed ; the cows beinj; milkeil at T) a.m. ami at 7 p.m. So, when throu;;h the
heat of day they are in active search lor foo*!, they are riijuired tosecrete milk, and tocarry an
over-distended udder, whilt! at iiiKl'ti in com|);uative repose, the uliler is distended less than
its full proportion. Hetter. therefore, to milk at 7 a.m. and 5 p.m. Af^ain, the interval which
gives tho lar;i;e.st (low of milk mi^ht Ix; shortened.
Thrice Daily. Some dairymen object to milking thrice diiily, for the reason that tho
practice is believed to hav(i a tendency to cause the milk not to be retained in the udder.
The writer does not pive wei^dit to this objection. It is usually («dy a heavy milker, with a
distended udder, that loses her milk. She is more likely to lose it when twice milked than
when thrice milked. There are, however, soirie decided advant;ij;es in thrice milkinj;. It
will Bocuro a hmjer qinnititi/ of milk, tlii' milk will be rirlicr in fat, and it will be purer.
This_ is especially true where noon milkini; is practised during; "do;; days." The trouble is
not in the tvcdtlicr and consetpient dillicully of chui'uin;;, birt in the (•(imliliou of (he )iiilk an
it comes from tite coir, soinetinu's not tit for inunediale use, not to speak of use as raw material
of manufacture. Jlilkin;; at noon would do away with much of the trouhle ex|)erienced in
mid-summer, and make it unnecessary to make poor I'licese of milk that will not make good
butter.
Twelve or fourteen hours, oven un<ler fav()ral>le conditions, is as Ion;; a.; milk should
remain in the milk-vessels. Twenty-four hoiu's is enou;;h to make milk hardly fit for human
consumption. Fourteen hours on a hot summer-daj- is worsi', i)rol)ably, than twenty-f nir
hours in tho cool aiitumn.
Another advantage of milking thrice daily is that it Stimulates the Milking Habit. It
will increase not only the inmiediatc! yield, but will helj) to prolong tlie ])erif)d of the yield,
nnd will doubtless do something towards ])er|)etuating the milking (|ualities of offsjtring.
Advantage may be taken of this stimulating effect, to bring up the milk flow after a
temp(krary falling off.
The practice of thrice milking, therefore, may be employed as an Occasional Practice, as
in the two instances noted — iluring summer he.at, and at times of falling off in yield. In such
case it is advisable that one of the three ])eriods between niilkings be a /»// /«'/vofZ of nearly
twelve hours; this because it is necessary for the udder to be distended every d;iy, so that
when twice milking is recurred to, the niilk-vessi.'ls will b(^ etpial to the j pressure upon them.
With this precaution, th(M-e is no (lifticulty in changing twice to thrice milking, from time to
time to suit the conveni<'nce and needs of the dairy.
Regularity in the noon milking, with its shortest period between milkings, while desirable,
IS not nearlji so necessan/ as it is when milking twice daily with its long periods. The writer
strongly advises an occasional trial of this j)ractice by those who can conveniently make it.
There are many farmers with small herds who w^ou Id realize a decided jjrofit by practising
milking thrice daily, not occasionally, but through the flush of the season, from spring to fall.
Complete Milking is another most imjportant requisite. The first drawn milk is sometime^
too poor to be worth saving: the last drawn is extremely rich with the finest quality of butter
fat. The average milk of the first and last pint drawn from eleven cows gave M per cent.
of cream. The llrst })int drawn gave only C per cent, of cream, or 00 per cent, less than tho
average; and the last pint drawn gave 32 per cent., or over 100 per cent more than the average !
More than this, tho specific gravity of the cream showed that the last-drawn milk was pro-
portionately richer in butter fat. It pays, therefore, to take a little time to draw all the milk,
for th(! value of tho milk obtained.
Again, the stimulation from thorough milking promotes milk-secretion, wliile leaving milk
in the udder actually checks milk-secretion, and is one of tho speediest wavs of drying the
cow. This consideration is of more importance than the one previous, ft will not pay to
allow ((/(// milk to remain in the udder.
Rapid Milking. The (juicker milk is drawn, the more freely it is secreted by the cow
and given down. Any (.'leck to the lk)w becomes to the comfort of the cow a disturbing factor
which the cow resents. Much will de[)end upon tla; disix)sition of the cow. but it is more
or less true of all cows that the milk will hi; yielded more freely by being rajiidly drawn.
THE COW. 99
EHponiUly h)i«iiM tlio flow bo pontinnnun. and not fitful. Sco that evcrythinK is ready Wdnv
iM'^inriiii^,', and do not allow any int<'rriii)fi(>riH during tlio pori(Hl. If ojw nt'c<l to nst, It^t tlio
rt'Ht lie taken pa.ssin),' from one cow to juiother, and not between the Ix'ginning and linishiii>?
of inilkin;^.
Influence of the Cow. The physical orKanization of the co%v has mueh to do witli lh«»
chanu'ter of the milk, in resoect of its cream in;,' and ehnrninK. an wi'U uh of other (lual it ics. At
the New ^'ork Ivvperimetital Station the milk of two Jersey cowh wjus tested daily lor a nunil"r
of weeks, to dclcrmine its churnin;,' (juality, or wliat |H'reentaKe the yield of hntlfr would ln>
of the fat in the milk. The fat was deternnned by analysis, and the butter by ohurnin;,' llin
wlioie milk. The residt showed that one row gavt' nearly 50 n«»r cent, more Uitter than lht»
other cow, in i>roportion to the amount of fat in the ndlk." Takin;,' the fat in the nulk aw UK),
th(! aycra^'e yield of f;it in the one ciise was !•.") per cent., and in ine other eas<' <it> jter cent. I
These cows were both the same breed— .Jerseys— and kept under exactly similar conditions.
There were other m.'irked dilFerences between the two cows, such as color, texture, ^'rain and
ineltinn; point, juid it was clear that the dilference was constitutional. This creamin;,' fiuaiitv
of milk, due to the anim;il constitution, is under control, in a measure, by breeiliii^', Imt, of
course, is not under iimnediate control. Then* are cows the milk of which is fairly rich in
cream. Take two cows, the milk from both of which is ecpially rich in butter. Let "this milk
be set for creiim-risiiiK under exactly similar conditions. Will tin- cream from Ixtth he of
C(pial value? If the milk of both cows had an e(pial crearfdnK vaha', yes ; if it had a ditferent
creannuK <|uality, no. Reliable test of the milk of cows has shown that two samples of milk
may have the same percentage of fat, or butter, and their creaming value dilfer 50 per cent.
r'rom these facts we learn that tlus value of milk for butter-making does not depend alono
iiI)on the richness of the milk, but ujion the creaming qiudity as well.
The Cow a Machine. To say, as often it is said, that the cow is n machine, is to very
imperfectly express the truth. The cow is in one sense a machine, and in many senses more
than a machine. Like a machine, she must needs bo supplied with raw material for the
production of a finished product ; and the quantity and quality of the thing pro<luced will
depend both upon the character of that machine, and of the raw material supplieil.
But in other imj)ortant respects the cow is not a machine. She is not kept ruiuiingby the
applii'iition of an outside force; for she herself con.sumes a part of the manufacturing raw
niaterial, in supporting motion, or life and action. She cannot be stoppeil and set aside to lie
idle \yhen raw material is scant, or when she is not producing. .She must he constantly
supplied with valuable raw material, whether she pnxluce or not.and theoidy profit there is in
furnishing a sujjply comes of the product of the surplus, over and above what she >ises daily
for the supply of force and waste. Because of so much of the raw material being HMpiired for
the machine (leaving only a part of it to be turned into a marketable product), this product
must be a comparatively exi>ensive one, and consec^uently of good quaUty, and must have
comparatively a high value in order to make production jjrofitable.
Again, the cow is not like a machine that can bo broken with impunity and mended to
order. She is a created, living and delicate organization, wonderfully constructed, and haa
cei tain natural wants that are imperative.
Again, the time of her existence has perhaps shorter limits than a machine lias, and she
can be replaced only by her like, produced not mechanically but by herself. She is the only
motlier of other machines to take her place. The character and value of these other machines —
her offspring— will not be an exact reprcKluction of herself, but will vary, it may be in the
line of improvement or it may Im in the line of depreciation. While the keeper cannot
manufacture tliis new machine, it is in bis power, by virtue of his management, either sccuro
improvement upon the i)arent, or to suffer loss.
PEDIGREE and Performance. The value of an animal depends upon its individual qualities
as a producer, and its power of transmitting these qualities to its offspring. There are
two principal means of determining this value. The main one is to make a record of
what the animal has done. Animals being kept for their produce, the ultimate test of all
values in animals is production. Some idea of the productive qualities of an animal may ho
obtained from its apix^arance and fimiily history, but the surest test is the actual performance.
Another means of determining the value of an animal is by reference to the reconi of
family perfv)n,iance. This latter value is based U{K)n the fact that the (juality of an animal,
and its {X)wer of transmitting its quality, is dependent upon the qualities and powers of ila
ancestry. A history of such ancestiy is called pedufree.
Neither one of these means of determining animal value is sufficient of itself. The
performance of an animal, while it is the ultimate test uf its productive value, is on4y a partial
test of its powers of transmitting its individual qualities. A stronger a^jsurance is found iu
pedigree.
Both in the raising and purchase of stock it is necessary to estimate the probable qualities
of animals before the record of indi "dual performance has been made — even before birth.
Pedigree affords a strong basis for sucn estimate.
On the other hand, pedigree has absolutely no value that is not based upon performj^nco
somewhere. If there \\cre no merit in the family to which an animal belongs, the pedigree
of a ( cnturv would be worthless.
This being true, it follows that the value of all i)erfonnanc(; would be enhanced by a
pedigree re<;ord ; while pedigree to have any value should have associated with it the merit of
excellence in iierformance.
•0 SCIENTIFIC DAIRY VliACTICE.
Tlioro is too much tendrncy to forgot how cloHoly the two means of estimate art
aflscM;iiito(J,— to ovci-cMtiiiintti tiio onu and uudcrvaUiu tho other.
Tlioro aro tlioso w}:o think of ]»'(ii^'rio jia Hoiiu-lhing fanciful, and of no practical value.
There iiro olhfTH wlio hcI loo inucli vjiluo upon a incrii liiHtory (jf naincH — becauno it is called
IHjdij^reo and iias had sonic rcinoto aHsociation witii real or HUiiposcd niorit.
Hut tlicre aro many who nioro jiiHtly aj>|)rcciat(' hotli valucH. Tlicso aro wiao farmers, who
will pay an i-xtra mice for an animal tor tho two rcahotm that ho has the appearance of a
HUpcrior animal, and jioHsfssoa a croditahlo ]i(>(li;cn'o. Then tlioro aro hroodors who have large
invoKtiuonts in tho iiedjj^rcu Hide of their anim:il-i, who yet aro wiso enough to demand that
pedigroo ho Bujjported hy performance. In this connection, it it* fijatifying to (piote the
lollowing from oxtensivo breeders of Holsteins— {.MosHr.s. .Smith & rowells) :— " Pedigree ifl of
little value unless it traces to animals of eupericjr merit and broediny, and tho only true
evidence of superior merit is actual performance."
Pedigree is tho record of anccntnj. Breeding precoitcs tho practice of recording animals.
It first hajiijens that by isijlation and some skill in breeding, distinct breeds become established.
It ia then seen that by the registration of all the animals of the breed, the purity of blood would
l)e better maintained and the value of the animals be enhanced. At this point some individual,
or an association, undertake to open a register. A reasonable time is then given to allow
registration of all animals whoso characteristics prove them to belong to the breed. The
register is now closed to original stock, and a Herd-Book is establislied.
Tho only condition of registrati(jn while tho herd-book is being established, is the apparent
possession of characteristics of the breed, and the supposed power, by virtue of purity of blood,
to transmit individual and breed characteristics to otlspring.
Tho herd-book is now open to tho ollspring of animals already registered, and closed to all
other.
While tho very existence of the herd-book is an evidence of supposed merit, it is yet tru^
that not all the animals which (jbtain registration will be sujierior. It follows that tho mer**
fact of pedigree, at lirst and later, is not absolute i)roof of individual or even of family merit-
The real value of iiedigroe is that it is a presumption of merit — of the possession of valuable
breed characteristics, and that it alfords an oiiportunity for greater a-ssurance by tracing the
record b.ack to tho original, ior j'ruoj'n of merit.
Only a small percentage of tho stock of the country is pedigreed. The main portion ia
outside of the herd-books. Neetessarily, none of this stock is eligible to any of tho existing
herd-books. Among these outside animals are a great number which ])ossess marked merit as
individuals, and some of them are possessed of prepotency (or power to influence the character
of the oll'sjjring).
There are luindrods of these animals, ])erliaps whole herds, to the value of which a pedigree
would add greatly. It would also be an incentive io (owners to give greater attention to
improved breeding.
Now wliile these animals are necessarily and Justly excluded from the privileges of
estalilished herd-books, tiiey need not be excluded from the advuntiujcn of ti iicditirci?.
In what way may superior '•common"" herds olitain such advantages? Through the
means similar to what had to be adoptwl lor the dillVrent bri'eds, that were once in a like
liosition— li.iving merit without recor<l. The means ailopted wuh the cstahlislirncnt of a herd-
boot, in whicii registration was jiossible. In fact, to give all worthy animals the advantage of
pedigree, it is necessary lor eac.k uiciier of a herd of such to n-'jistcr hin oirn cattle.
This one may do in what we may call A Farm Herd-Book. The retiuirements to the
successful eslal)lishineiit of a farm herd-book are not diiiicult. The first refjuiremeut is a
r<ecord Book — which will be the berd-liook.
This book may l)e on an excetnliugly simple plan of arrangement, and the filling in of the
recoril a matter of eiisy book-keeping. Tho record should be lull, clear and easily understood.
It should be made promptly as tho facts occur. This will ensiu'e greater reliability, and make
the work easier.
The second thing to be done is to Name the Herd. The name of the herd should be one
that cannot bo mistaken for some other. It should have a {lerfect proprietary character, like
that of a trade-mark. One way that this may be done is to cou[)lo the owner's name with the
name of his hx^ality or his home. For instamie, the Ik Marvel-Edgewooil herd, the Goodhue-
Sumiyside herd, &c., &c. Sometimes tho name alone of an individual would be so well known
in a country that it would be suflicient. For instance, the E. B. Eddy herd.
The next thing necessary ia to Individualize Each Animal in one's herd — to give each
animal A Name and a Number. These names may be according to the fancy of the owner ;
but they should bo pleasing to the ear and easy to remember. They may be sometlung
chaiacteristic of the animal as "Juml)o," " Petite ;" or commonplace, aa " Brindle," " Daisy ;'
or dignified, as " Katherine," " Rosamond ;" or a shorter, net name, as " Kate," " Rose."
The number of each animal would simply be the number falling to it, in consecutive order
as its name is entered on the lAst in the Herd-Book.
The cheai)er way to obtain a blank Record Book would be to buy one, if one could bo
had for purchase. If not several friends might join to have a few printed. As a last resoit,
a person may rule one for himself.
The next requirement is one that if not absolutely necessary, is extremely desirable. It
is a Uniformity of System for all the herds. This is necessary for several reasons, it uuuld
PEDIGREE AND PEIibVHMASCE. 91'
m:ikn tin' past rcronl of an niiimal availiiMo in tlio ovnit of its sain ami its rniiornl iu(o a nno
lii'id. It Would make |K>Hhil)l(t u comiKirinoit iif mcritu, in'twciMi aiiimalH in <iiircri'iit liiTils,
It Would jHipuhuizu tlu> syHtfiu, and uiiiko tho ircordei inoro cahily um In. stood.
This iicct'ssit}' niakt'H it di'siral)lt! that a Standard Form of Record \>r ailnjifcd. Tin' uiitor
u itii a view to help to iinivts at such a ii'sull has dcviMil a Hystciu for Registration of Home
Herds, which he hopes will form a hasis for a fiituD' staiidai'd ; or which at Ica-^t will ri'cord
Huch facta as will hu avaiiahlo for transturrfucu « hen a Hatisfactory htaiulaid hIiuH huvo hoea
found.
Beliovinj; stronj^Iy in tlio practical valuo of a System of Home Registration, and wishing
to favor pro);r('ss rather than [xissihlv hinder it, this new Synteui of He;;istratioii will not b«
copyrij^hled, hut is hereliy iiiado puhiic jiroperty. An eirort will ho niaile, however, to eecure
its puhlicution hy Home liim, in which case it will he advertised in the AiM'KNDiX.
The writer hopes not to create un iuipro.ssioii that tlie formation of tluH Herd-Book of the
Farm will add immediate .• to tho intrinsic value of the herd. Nothin;^ of that kind wan
uccomplished in the casea of the improved hreeds. No herd-lMJok can k'^'»' value to animals hy
mero virl.uo of ])edin;ree. lUil the merit that exists and that may bo developud may bo bettor
reuli/.ed in values hv the possession of a reliable pedi;;ree.
Neither will all herd-hooks have i.n I'lpial value as her<l-hooks. Pedigrees in dilTeront
hooks will have a value which will depend in pait upon various facl()rH — the character of tha
breeder, the merit of the animals, the reliability and comiileteness of tho record, «(t(;., etc.
The iirojio-ition to establisli Furta Jlml-lioohs is no (!isj)ara;j;ement to tho Ilnrd-Iiouk.t of
the UrvcilH. On the contrary, it is payin;^ the latter thi; compliment of imitation. Doubtletw
even breeders of re^i^^tered stock woulil do well to adopt the si/sluia of luinie registration,
Thev would thus secure to tiiemselves a better a|ipreciatioii of the merit of their individual,
herds, and a belter reward for their individual elforts. The dilference between Bonio of the
herds amoiif^ the breeds and some of the herds anion;^ the mixed herds outside of tho ma^io
lines, is not ;;reater than the dillerence brtircni diffiriiit lirnln of Ihr sdiim breed ! A nkilful
and painstaking; lireeder of pure stock by keeping a farm herd-book will bo enabled to give a
distinct value to animals c.'irryin^ a number in his own book.
Some Special Advantages in the System advocated may le.id many to adopt it : —
Pirst, No one could bo excluded from the benelits of such herd-books.
Second. Thi> character nf the book and the value to be attached to the pedijjjreo of ono'l
own ]\vrd in irholl!/ under oiie'a <)ir)i foiitri)!. Abuses in other herd-books need nut seriously
atlect one's own, after a reputation has been established.
Tliird. Cheajiness of the system. No fees. No (,'ost for registration.
Fourth. Possible fulness and i-eliaiiility of the rccoril. If will be convenient to record, as
it oeeitrx, everything lliat will be of value as data lor the future. Tin- n','-;isler bein;^ at one's
hand, thi're need he no deUiij in rrijislrdlion ; errors and omissions will be b.'wer in con.si'(|Uence.
\Vher(! the books show a complete and continuous record, they will have a character <<f
reliability similar to tho daj'-book of the merchant, whii.'h is acce|)ted in courts of law as proof.
Fifth. An incentive to improvement of stock and better realization of protlt from such
impnjvement.
There are other advanta^'t't^ common to all herd-books, as, for instance, the fact that the
value of the reeord vill inercose yenr hij ijear.
AH herd-books have some disadvantages. Says ^liles : "Anim.'ils that have l)een tha
means of establishing the reputation of the breed by their superior merit, will he. IViuml on the
record, siile by side, not only with the inferior mendiers of the breeil, but with those of
♦juestionable ^Hirity of blooil. Many animals may trace their descent from herds that have
been noted for producing the best re])resf'mat ives of the breed, while others will have nothing
ill their ancestral history to recommend them, jiside I'rom their supposed purity (jf blood."
Miles further concludes that the "inherited pwuliarities of an individual, aside frf)m the
general character belonging to the l.ireed, must be determined by evidence iKjt contained iu the
herd-books."
Tho farm herd-books will not secure jnirittj of blood to its jieiiiijrees ; but constant
seUv'tion and weeding out may present a record of perfoinnunce that will form an excellent
basis for estimate of value.
Performance is the real basis of all values. There would be little value in a farm nerd-
book that did not record the actual performance of tlio animals. But a record of actual
performance would itself be of great value to every herd, even with no iierd-book.
Tho most inifwrtant part of performance is Milk Value. By milk value ia meant the
quantity of milk ; and the butter or cheese value of tliat milk.
The Quantity of Milk is obtained bv keeping a Record of Milk Yield. Milk may be xrcirjhed,
or measured. Weighing is perhaps tfie moat correct, -nd, with proper facilities, ought to bo
an easy and not expensive method. Whether by weight or by measure the result sliould be
expressed by {Mjunds. instead of by quarts. Pounds have a universal meaning, while quarts
vary in different countries. It is not necessary to record ounces. Anything less than eight
ounces may be dropped altogether. A quantity from nine to fifteen ounces nuiy bo entered
aa one pound. This will make a general average of suflicient accuracy.
For convenience' sake, in weighing milk, iirst see that all the milking pails are of the saint
weight. A tinsmith can easily even up the light-weights by the use of a little extra sijlder and
tin, on the outside bottom. Next, provide a weight that will exactly tjalaiice that of a single
SCI h:\TI Fir DAIIiY I'liACTTCE.
tnilkinK-p^il- TJiis " lMiIanri<-\vci);ht " cnn 1^ nanily made nt home, out of wa/^tf load. No^,
by the \im> <tf tin- h.ilaticf-wcijflit, the rending of the ncale* will Iki the actual vfiyht of the
milk. Thiuall nued of calculation — subetraction— is avoidec'., labor saved, and great«'r accuracy
aiwurfHi.
Whore tlie fjicilitien for woifrhinR do not allow of the une of a balanco-weiKht, there is
anotluT plan. Ia'I all th»» ij»ilkinK-p«»ilH Imj of exactly the minie weij:l't. Uccord tlx; trrrmH
weiKhtj; at niilkinp, tliiit in, iw thou|i;li there were no pail. Wiwn adddin^; up the totals ot tlio
milkinx'*. wiy at the o!id of ea<h month, or of a Hciwon, de«luct fiom tlie totals for > (lo/i coic, tlio
relight of tlte jxiH mulliplsed by the vumbrr of viilKinffif. I'or ioHtanre. Huppow; the weight «jf
all the nailH to l>e exactly four jxmndH wuh, and the total of 250 dayB* milkiiiKH »)f one cow I o
be O.-VX) Iba Havinfc milked the cowb twice daily, the cow would have Ix-cn uiilki-d (VM) x 2)
•ViO tinicH, an<i tlio pail weighed that niiuiU'r of tiiufK. Tlic amount to U' dcductt'd for tare of
|iail would U' the weifijht of the pail niultiplicKl by the total :iuniU!r of milkin^s, or (4 x ■')(i(l=: )
2.0C0 n»s. The actual \veip;ht of milk, tlien, wouivl bo the ai.iount of the total weinhiugH, Ichh
the tare of pail, or (WOO— 2000 = ) 7500 ll)s.
The Plan cf Measuring Milk has some ndvantnpes. It is ilieap, and might l>e an p.rcnnito
metliod. It would Hvem to retjuire, however, a convcni* ntly jmigcd vessel, that would give
the measure — not in tiuartH but in pounds.
Afl to frrqitenry of recording milk-yioldH. One Day in Seven will do. An e.stimate lmse<l
upon an actual re<'ord every seventh day will not vary enough from a full record to make it
necessary in (»rdinary farm practice to make a daily rtjcord.
(The variation will always be lens in a gvnernl averai/i'. In the estimate of the yield
of the whole herd, the variati()n from the actual yield will U- re<luced to bo small a mininmm
that the n-rord will be practically exact. In the e«tiraate of yield of a single eow, the variation
for the wliole milkiiig-period of her life will not bo wortn taking into account ; but some
slight allowance may \m miule, in the estimate for a single season, for a possible variation of
say one to two per cent.)
This One-Day-in-Week System of record demands several conditions : —
Fimt. It matUirs not on which day during the week — from Mondav to Saturday— the
milk l>e re^^st^red, but thn'c should be a certain Rtcord Day, and it should fall always on tho
game dtty of ifi^ ireek, to secure an et'en interval betiiwm.
UtTotul. The record must include all milkingt on that day— morning and night (or noon.)
Third. The hours of milking on each of the different days of the week should bj
practically the name ; this will nuike " record day " a fair average of the other days of the perio<i.
Fourth. The whole day's yield of record day must be multiplitd by seven. The result
will l>e tlie estimat^nl aggregate yield of the period.
Fifth. When a cow, owing to sickness or other special cause, shows a sudden or unusual
falling off, a full record of her actual yield should Ins kept until she returns to her normal yield.
The following is a very simple Fokm of Milk-Resfister : —
NUMBEK
e«
No . 1
Ao
OP
Ired
Calved
Days.
M.ig.
20
1
Kvg.
30
1
Total.!
69
2 i
1
UKMAUKS.
3davH 177 lbs.
6 days 12 llw.
y.ng.
Evg.
Total.
KE.MAKKS.
rwtw { 3davs
(lava lbs.
days ._ llw.
«
14
21
•
:: \
196
203
210
31
31
203
4
2
31
32
32
332
4
8
01
03
03
625
8
6
TotalscifFull
IVriods . . .
391
4:m
825
X 7 —
5775
180
+ Partial
I\*ri(Mls
'O davH
1
Full Totals. .
51164 i
WeiRht of vJu
llHMl
1
1
1
Net Weiglit.
1
420S
'Nil o' (InyR tnllkinjj, 2i
• The "NutnlxT of Da.VH " in thin first column is extended, fc.v »fven», to the limit (lesireH, as followH :—
7 H, 21, 2.x. X\ 12. lit. Ml, (;;«, 7", 77, S4. !•!. !»S, 105, 112. IIH. i:?t;, VM. 110. 117, I'M, lOl, 108, 17.'). 182, 189»
IJHi. 203, -.'10, 217, 221, SM, '.MS, •Jl.'.. 2-'2, :'.MI, •_'liU, 273, 2t>(i, 2!<7, 2;il, 301. 30S, 315, etc.
KKEl'jyu A MILK lifXHsTfJl.
98
The alxivo form, if tnifftilly fltmlitHl, will almost «\plaiii itt*<lf. When a <ow oaheH on
th«' lirst (lay aftfr ret'ord <la\. there will l>e a full juriml nti tlir li>llciwiri;: niord <ljty. If .siu<
talvi's on any other <iay. the lirst [M-riod will U' a liroktii or • I'artial " 'inc. Hihidcs this
iiartiul [MriiHl occ\irrinK inimedialely aftir nuliiinK. llxic may U- tuic. ai^^n when (lryin^; ot',
Sow, tile t wotop Unt'h a«-'ri>ss ar»' nilol ulf for these partial |M'ri<«lH. The lirst full [M-riiMl is entered
<i|i|M)site the tixure " 7 " ; the H(H-ond jM-rio*! o|)|><isite •• 14," and su on. After the recoril will
liave U'en inaile, therefore, these liKni'** will indiiate the ivimbir uf ilni/s thr nur lias Ikth
inilkinf/ ; an<l the liirnres op| osit*-. in the columns • MurniiiK." ■ liveninj;," and "Total," will
bo theM'((j//(< of milk until jxiil) on rc<'oid ili'U, or in one day in se\en.
After tho cow han U-en drieii off, the reeord is closed. Add nn tho third or "totiil"
oolnnin und jilaco tho unionnt under the lirst footdine, opposjti- "'lolals of I'nil I'eriods."
Multiply thiri total by ni'ven and set thepnxluct immeil lately n rider the amount mult ijilied. Itrm^
down the full quantity yielded in tho "Partial I'eriinls." an<l set iH'neath it the prinlnct of the
multiplication uy m'ven just referred to. Ad<l the two la.st ineiitioned amounts, and set in llio
next Hpuce, an a " Full Total." N<;w deduct thi' wiiclit of milkm^ pail, nmlliplied by the wholu
uumU-r of milkinKS, un<} tho Imlance will Ix' the//*// yiihl foi- the irlmlr iin-iod of inillxiiK/.
Tho " Numlx.T of Days" of tlie milking ixriinl is fountl by .Hiding the innuhcr inrlinhil in
Partial PeriudH t») the number o]>]>o!iiti: the lust ncoril of n }■ nil I'rrnnl. This auiuunl may Ihj
set at tho foot uf the colunm for " Kemarks." for future reference.
In the alKivo FoKM i^ p^*'" "" ima^jinary niord to show tlie system of keepin;; tho
Rt'Ki«ter. Tlio cow wjw nnlk*Ml tltreo days of the lirst periiMl, and on •■ l{e<'<ird l)av" she k^'vo
59 lbs., or a total of (5Ux a) 177 lbs. For tho "Number i>f l>a.\s" I eiween ":.'l" and "lii(j,"tho
record (to save space) ifl given in a sinj^le amount : and is <y") ll>s. The la.st wei^;hin); was a
total of 2 Uw.; thia, Ux>, waa a " Broken I'ericxl" of six days, K'^injr us (»'» > Ji 12 lbs. .'.ddinj;
up the " Full Perimls," wo have a total of «»'.'» [lotmds. In mulli|)l\ in;; this amount by seven,
or the Nunilier of Davs in a jHjriod, wo gff *''« total (jrof^s weight for the I'ull I'eriiMls; or
(82.'i X 7) 5,775 lbs. Addiinj to this amount tlie weight fur Partial Periods, wo liave (5775 r IbU)
5004 lbs.
By abiding the 9 days included ui tho Parti.il PericKls t<< the 20;5 days of llie Full Perio<l»,
we have tho wliule Number of Days, or :;.'l-'. The Numlx^r of Milkings Ls tliis latter amount
multinlied by 2 ; or, (212 x 2) 42A. days.
Multiplying the weight of tho milking-pails by tho niimln'r of niilkings, we have tho
amount to be deducted for tare, or weight ' of pails. A.ssummg the wejght of the pail in this
case to Ihj 4 ])ound8, it gives us (4x424) l(59o lbs. of tare. This amount subtracted from tho
gross weight, gives us the net weight of milk ; or (•'iytM — lODti) 42<is jKjunds.
There is lobs calculation in Uiis than would apjx'ar from th<.< long ex]ilMnation that is
ne^eswiry ; and the little ailculatiou doen not U(x<»*sitat<- a tithe of Uio laUjr Lnv(>l\etl m dai.'y
weigliings, or in the daily subtriictionfi of weight of milking ]iuibi.
The liegister may be ruled for an many cows ax w<nveniejU — tiay one to live. A single full
filioet of foolscap may be ruled couveniently to regibter tho yiold of Jive cows, for a u-liole
season !
Tho labor, therefore, of keeping a regi>^U'r for five c«ws, for a full s<':uon, Lnvcjlves only
the weighing (or uuvixunng) of the milk one day in seven, and tho tilling out of a singlo shi;et
of foolscap — on one side.
While it is not absolutelj neoessiary, it is very desirable to keep a Supplementary Milk
Register. CWcv'ate, cr e«tiniate, on "Itecord Dsiy, " tlie full acttial yield for tlie seveji days.
Divide this amount by seven, and the quotient will Ikj the correct amount to place in the
coluDins of the Uilk Register for that day. Tho following is a convenient form of
SUPPLEMENT AJIY MILK HEtJISTER.
Date.
Mng.
Evg.
TotiU.
Remarks.
Date.
Mng.
F
vg.
Total.
Remarks.
A Register Board is the next requisite. This is simjily a jilaiuj*! iKjard to carry tlie Hi ui-ter,
which latter may Ix' tjicked to tlie lK>anl at ea<'h of tho four corners. A string, iie.nly the
length of tho lK)aril it.self, is fastened by one end to the top of the boanl, and to the other end
is tied a lcad-|)encil, which is always kept sharpenwl. The Ixiard itself is pro* ideii wiiJi a hole
at the top, or a string, that it may Iw convoj.iently hung uixm a nail, at the ntai-le, or in the
house, and easily reniove<l. For tiuks, regular "drawing jiins" are the Intit ; lulling which,
take common tacks, an<l make up for a sniikll head by putting on a stout leather " washer," or
loose head, wider than the head proper. This is a simple and cheap apparaluii, and a
wonderful convenience.
A Secondary Object of a Milk-Record. Cows are alTeote<l by such influonoes as rh.angcsin
fo<Ml, in the weather, by their general treatment, by disapi ointment, by aecident. sicknft***. Ac.
Some cows are more sensitive to such intluences than are others. ITie cow leiist atfei ted by
these conditions, other tilings iM'ing «qual, is the In-st cow. Now the milk record in a very
go<xl index of the.se conditions. It is well, then, t(j keej) a record also of these ii.lliuticing
clian;;es. such as temperature of tho stable ; chanjjes in feefl ; l)ail treatnit.nl ol tho cow, hlio
ibeing run by Jogs ; j>«riodic lx)dily conditioiu> ; accidents ; tfickne».s, iVc.
SCIENTIFIC DAIRY PRACTICE.
Hysli'iiiutic. plan \m uiI>)|>u-<1 niiil coiiKtanlly follmviMl, it IxToiiit'M ii hitntilf iiiatttT ot a
iiiiiuiti's oacli (lay ; and it buuu Ix-cuuies au interi'stiut; wuik tu tliu ualiyuiau \v)iu h\
\A K'l
Not only will thpsc records Hhowtho liardinetja und relative value of tho cow, but tlipy will
mil attention to wiiat are the helpful, and what are hurtfid irdluences, and ho have an cdura-
tional value. For instance, if a dug ho set \x\Km a cow, ur it hIiu ho ulhorwise ill-treated, the
uiilk reiurd will he alfected.
Let it not 1h) Kunposed that those records involve Kreat lal)or or much time. If Mitm-
Hysleiiiatie. plan b« ail>)|>ted and coUKtantly followed, it Tx'cotiieH a himjile matter of a few
miiuiles each day ; and it b "
]iiin-elf to improve his stock.
Tlie Butter Value of Milk, or its Cheese Value, is tlio number of poinids nf butter, ordieexi', in
each liKiiilird pouiidif iif iiiiU:. T(j ohtain thcbo values for practical purposes, it is btat to
udu]>t the usual pro<'ess of the dairy.
For hutter value, seveiiil milkiii;::s of the row to he tested are keiit sejjarate from the rest of
the milk, riirifnlh/ iriiijliid. and the whole set hy itsilf, eiihi-r in tieep I'ans or .shallow pans.
It is ill usual order skiiiiined and ri|iened. ihi-n churned at one eliurnin'.^'.
To sernic correet results, a Rule of Process should hi' adoptid and always followed. The
followJiiLC is su^:;;^'ested : .Skiiii ;it ;><> hours. Stir ('ream tlioroui^hiy as each new lot is ad<led.
Let the cre,-iiu stand for I'J hours alter last niixiii.i;, at a teiii|ieratiii'e of (i()'. I'Imrii at a
temperaliiii' not .iliove tiO^, exi-e|)t when the cream is dillicult to churn, as in winter when
ivlfecicd li\ distance (roiii calviii;;. dry Iced, Arc. Mrine-salt the liulter.
'I'lie Rule tor oliiaiiiim,' l>iittcr viihie : mulliplii the u'i'i<ilit of Ihc butter bi/ t'lO, and fliridt
the iniiliiet In/ the in ii/lit nf tlie iiiillc which jirodiiced tlie butlir. Fxample- ( liven four
milkim;>. which weiirh as fulluws : Iti'' lu + l.')i-,'iii+ HH/i.; + l">'|'ii,:.-<i;{",'ici. This milk prodiicch
U'" II. Ilis. hiittir. To make the calculation easy, reduce these amounts to tractions ; which,
tif course, will he iiuiices. Milk. (!;!"/if. llis.«- l(l',"J ounces: hiiltc
L'l"
111
hs. = -IV,' ounces.
According' to the aliove rule, •• multiply the wei^dit of luitter i I.M hy lUO" : 4-' < 10(»=: ri(Ml.
"Divide the pnxluct (I'.'Od) hv the wei^dit of milk wlii<li prodiKvd the hutter (KW:.')" :
4v;<Mi :-|(r,",>-.;|.l."i. The answer :" The hutter value of th" milk of the cow tested is ,;./.: llis.
butter l'(ir er(ri/ Imi llix. milk. In other wurds, tlie huticr \ahu; is .i.l.'i% (four and fifteen
huiidredihs per <'cnt.).
In estimafini; niilk (/'((/(i/(7// the ounces were not taken into account hecause they were
aver;i;;cd. Hut in wei;,diiiiL; milk for test of bntter ndiie. it is necessary to Ik- as exact a«
jK)ssil»le. The iarire proportion of milk to hutter, ahout ','"1 to 1, introduces an element of error.
An error on either side is really multijilied hy 'S>. It is necessary to he exact to the ounce in
these t<'sts. alter which we may trust to iM'nelicent working; of the law of averap's.
In te«tiii^ for hutter, or cheese, values, it is not necessary to use a Rjiecitied nuniher of
inilkiiij^s, nor to adopt Just the proct'ss ahove descrihed : hut it is necessary to trerU all cows
uliL-e, ami always to carry out as nearly as jMissihie the same jirocess in every cjise. Results
bhoiild he Carefully Recorded, and kept for Permanent Reference.
Frequency of Tests for Values. Tests hecome of j,'rcater value the oftencr they ar«'
repeated : hut for practical purposes, they need to he repeated only till a certain uuiforinily of
reaitll shall have proved their (•o/vcc/;io.s.s' ami jieriuimeut rulue.
For this reason, it will seldom he neci's.sary to long continue making these tests. After a
time, the hutter value of e.ach cow will be e.stidilinhcd ; after which only an occasional test will
1j« necessary, to note any variation caused hy age, food, treatment, &c. It ib deairable,
however, when testing, that all the cows he tested in ii>iinedi(tte tiueeetiiiiou.
An interval may then intervene, and the cows Ix; tested ag;iin, i)referahly in the same
Buccession and order. Intervals between tests may become longer atithe tests are repeated and
the residta are more uniform, until they are discontinued, except an occasional test wi abov*)
explained.
A Register of tests for values is necessary. The following Form of Register will be found
convenient for Butter,
'
No.
of
Cow
Ago
— »
5
CiiVsKi rrivK MiiKlsiK.
5
t
--!
H
H
UiTrrn
p
1
u
■1'
1
iW
3
4
Totsil .
5
I
'?
T
n
5
7
Hutter
Value.
!
Since all comparative tests slwndd be made a** mtirly as possible in the mime nianneri
certain Conditions of Tests -hould he adopted. The followinu' is su,i;gt'sted as an example for
lest 111 I.:
Ii-.ltlc;' \.iiu.
Include 'oiw /
iii!.':tii'j.-i ,
stand not oeer Id mimitei
IMPROVEMEST OF STOCK. 85
Ix'fore Rpttinp ; employ di-ep-sottitiff HVHU'm, 30 honrB ; ripon 1'2 lioiirs. at tcniponitiin' of al)out
6(t'; salt nictliutn, or hriiiL'-salt. Nolo tfiniMTatuio of churiiiii;;, aii<l liy to cliiirn at r-amc li'iii-
jH'iatiiiH till tht< test ham Ih'im n|>|ili<><l to nil tlic cows hciiiK trstt'il. If it l»t' in'cis.siry to
c'lian;^*.' the clmrniiii; tt'iuiMTatiire, li't it bo tloin> when l)«>yiniiiiiu the round anew.
'I'lit> forf';j()iiij; nifthiKl of tt'sfin^c u]i|)lics to farms of onlinnry efiuipiiiciit. To carry it out
no f\tra iipjiaratUH in r«'<|uiro(l, fxcfpt scvt-ral iiiiiU-cauH lar>;o oiioii;,'li to hold n sinuii' IllilklnK^
a Kiiiall hi/.(>(l crt>iim-holdfr, H cliurii NtniilliT than tho one in ordinary u>c, tlu* Kef;;istcr an 1
Register Board, nnd li>;ht Bcalrs or lialanccs. In other words, all that la r<'i|iiirfd ik to vveijrh
and set tlu' milk, churn it, \vt'i;;h tln' liutlcr, and kocp a lull rrgister of the l'a<'ts. This may
bu ai-oomplishud, ou muiiy furm.s, \vith nu c\tra outlay ut ull. in any case, tho outlay umi
not ho larp'.
For milk cans, or "croamorH." what in want«'(| in a tin pail with plaxsand faucot at bottom,
and (I covor that is vcntilatod, siniiiar to what hiui U'on illu^tratod Lu tho section duvototl to
•' (.'naming."
For ai/.o, ono ii.l inchos doop bv 8 in dianiotor will hohl a little over Sr> lbs. (HJ gals.): and
one 20 inchoa doop by C inchos in iliamotor will hold a littlo o\( r "JH Ihs. ("J Kids.)
Kithor croanuT can bo used with lossor (luanlitios. They can Us niudu by tlio local tin-
emith. Whore ovon so small oxpcnso is not jiraclicablo, tho work can be doiu- by tho shallow
pans, and tho churn, in ordinary use in tho dairv, althoii^di not with tho samo doirroo of
convonionco arid satisfaction ; if sc.ilos are not av.ailablo, tho nulU, with care, may bo mt asurtfd
and cot(vorto<l into pouiuls. At ordinary toniiM laturos. or aliout ()0^. an imperial pallon of
milk will woi^'h apiiroximati'ly lOj^ lbs., anti a wine gallon will weigh bi lbs. This will l>e
Budiciontly correct for purposes of test.
IMPROVEMENT of Stock. One objoit of tho d.iirynian should be to make afl much pood
butter, or choe.Ko. as ho can jM'r acre. To succeod in this aiu) ho will rotjuiro that his cows
be g(X)d ones. Selection, will he the first means to bo ado|itod to improve tho herd. Th«
cow is not every thin;r. Tho U'st cow will do her best only when well-kept — well-treated ami
well-fed. Biit some cowa are so poor t lat no skill in keeping them will uuiko them profitable
to the owner.
It is j)robaV)le there are some of these cows in most of the ordinary herds. It is probable
that in most herds not only there are cows that do not give any profit, but some thiit are kept
at an nrtunl Idsh. A dairy writer, in l^^.H, gives tho result of a number of e.\|M'riirients mado
to test tho b)itter-ralue of the milk from twenty ditrorent cows. The result showed that the
number of i>ounds of butter to each hundred pounds of milk ranged from bo low us L'i lbs. to
as high as OJt lbs.
T .e average of this whole herd was a high one for an ordinary herd — being 4i llw. Six
cows gave al)out the average. The average of seven wii« H i/e lbs., or over 2.") per cent, lesx
than tiie whole average. The avera;;e of another seven was 51 lbs., or over 2^) per cent, more
than tho whole average. In other words, the seven Ix-st cows g.ive nearly SO per cent, more than
tho seven pfX)re8t ! Unless there were an extraordinary profit in the herd, or the aeven poorest
cows were very snuill consumers, it must follow that one-third of the herd werekej)t at a loss.
At all events, the large excess over the average that one-third of tho herd pave, went to make
up the deficiennj in tlie quantity given by the same number of the />oor('s< cok'.s.
It is to be feared that even now, over a quarter of a century later, there is little improve-
ment. Hon. Harris I^'wis, a keen observer, and one of the best authorities in j)ractical lines,
in li^H'J, claimed the existence of a sinular state of things in tho old banner cheese county,
Herkimer, N.Y. He said that one-third of the cows there failed to pay their keeping; about
one-third will balance the lx)oks. and from one-third they reclaim a profit. That la, one-third
of the cows, piiy for the loss sustained on the other third, and leave a little margin of profit."
By selection ia meant the wee<ling out of ooor animals, and replacing them with In'ttor
ones. It does not necessarily mean soiling olT naif the herd, and the immediate purcluise of
cows to replace that half. Although this niiglit in many caaea be a profitable transaction ; it
is not generally practicable. But selection does mean the getting rid of the poorest cows
of the herd aa fast ba circumstances will allow, and the filling uj) of tho herd witn good cows,
or what give every promise of making such cows. And this is easily <loiie. It is a gradual
process that involves intelligent discrimination and judgment, notwithst;inding a full purse.
The first re<jiiiremont in selection, is to Icurn the value of each cow in the herd. This will
be done by Testing. In the instiince quoted, of 20 cows, the owner know, by the general result.
that his cows gave an average of 43i lbs. Only by actual teat could ho know that one cow ga\ e
over G itoumls while another gave only 2i Iba !
A knowledge of the real value of all the cows in the herd, singly and ro'.ativelv, ia easily
followed by a weeding out of the poorest, and the gradual improvement of the whole herd.
One should not be satisfied with tho low average yield of existing herds. There is reason
to belicn'e that the average is not over 100 lbs. butter a year, per cow. The writer luis in mind
ono dairy in which are made 32(X) pounds with 30 cows. This dairy is doubtless alx)ve the
average of n.ost dairies, in most districts ; for in the dairy herd are cowa which have been
tested ftir butter and have yielded two pounds in one day. There are not many ordinary
dairies in the country in which are cowa which will give two pounds in a single day ; an<l the
dairymen are few who have ever taken the little trouble necessary to learn how much butter
tlieir best cows may give.
Grades. Tho most the average farmer can do in the way of intrcxlucing pure blood into
hi> herd is by means of crcjssing.
o'i aciESTiFTn n.intT phacticf.
Mr. Ariinld Hnys timt (tohmch Ix'twcj-n tlioriMiKH'T'Hls aro frcquontly improvomontH upon
{\\i- iiriKiiiiil htink. \V«' iin- told <if a diiiry (iwikhI hy Mr. Finli (in wliicili wiw pnxlucMxl 800 IbB.
« lict-m In cai'li ciiwithiit was iiiailo up of (^nidert aii<l croHscH, iiioHt of th«'iii croBHoa botwttn
Avrhliin-H aii'l a milkini; Ktraiii of Shortliorti.s.
Til" farly ^fiicral iiii|ir(>vi>iiu>nt of tli«' herdrt of the country must ntHMls conio through
nosMinj;. 'riioroiinhl»rc<l hliwk witc (♦itiniafcil \>y Mr. AriioM, in 1M74, to Im» only alMiiit one
|mt lent, of till- dairy Hto<'k of tlif Initt'd Stat»'H. Only a jtart of tJ»fh<- wcrt' <'nouj;li Ix'ttt-r than
< oiiunoM hl<N'k to In> worth liiiyin^ at an inhanriMi |>ri< c lOvrn this inferior Ht4M-k iH not
within the n'acli of tli<> aviTaK*) dairyman, tu niaki! u|> a full dairy, i>vcn if it wore wtdl that it
should Im*. Ilapiiily tin- iinprovfd hrcods ar<> availal>l<> (in the uh<< of inalfH only) for thu
infunion of frt'sh IiIih>i| and thi' HUpply cif );r;idfH. In thin way it is oprn to uvery dairyman to
W4'iir(> th)' very JM-st lilood, and at a <'0'^t williin hin mtans.
DouhtlfS'^, till' rt-adi'r will not ni't'il lo Ik- told that cotitinnod iniprovcniont tltMnands tiiat
thf niali'rt Im' always puro, and noviT wdfcttMl from j;rad<?s.
Relative Value. For ddfrniinitiK th'' n'l;itiv«t vahif of (inrt'ri'nt hrcods, it c.'in hardly
Ih- sai<l that wr havf HulHi-icut data. For thi' prarticil |iiirpos»' of milk-pnxlutlion, tlm
im|H>rtant iiiH'>tion is: What is tin- relative aitnal yiiM of thf various hrewls? Wo havo
many ri-i-ords of the actual vieMs of individual cows, and even of herds; hut th(! data is
inade«piate for the iieeiis of just einnparisoti. NVe do not always know thi» full comlition.s
uihler which the vield has lieen olitained, or what was the food, its cost, etc. Kven if wo
kn'W thi-i in some Instances, we do not know it in the c.uii s with which we W(jultl desire to
make ii comparison.
It is very prohahle that the day is f.i.st ai(pro,ichiii>; wlun the real test of v.ilue -iM-rform-
ance — will Ix* reco;:;ni/.ed liy hreedeis, .-iinl our ipie^tiomn^; In- anticipated hy such c^ireful and
<-omp|ete tests iis will he <piit(> satisfactory. Kre Ion;; it is likely that we shall know the yield,
and the/oo(/ rout of Iheyieltl, of a sullicient numl)er of cows and oven of hords, to mak« choice
comp.-initively easy.
in the meantime, we know that each hreod hafl some s|M'cial merit that lulapts it In'tter
than any other l)re«<d to certain cin umstances. We know enough of they;i'neral chariu'U'ristics
of the dilTereiit hreeds to enable Us to make a fairch'iice to suit our [MMMiliar needs. We know
too, th.it in ail the breeds thertt is a great nuigu of merit, running fr(;ni high ]H>rfuctioii almo.st
or (plite to the point of hcrul) level.
The <-haraci<'ristics of the ditferent hreeds are so marked that they naturally divide >ip into
HiMfiiU lines of production ; as, for iiitrtance, milk or chwjse brL'o«ls, butler brotxls, or beeling
•l)roe«Is.
Breeding is tho noxt mrans of scHMiring a I)otter herd. Space will not allow a/lding much
to what has alreiuly U'eui said on this subject.
Rules in Breeding. 1, Do not couple extremely large males with very small cows, Tho
t<^ndeiicv of tilt) la'gtt male to beget his like in a large olTspring is likely to overt;uik tho
fapat;ity of tho female to carry, nourish, and easily deliver the olfspriiig. Tbw result is
frfNjueiitly injury to the cow, luid usually unfavoranio to the good form of the calf. If it
8oinetim»''< hap|M'ns that no bad results arise from such a I'oume, it is douhtIe«M because
tlie m.-iK- i.H less preix)tent in size thiui in 8om« other charact-erinticj<.
If it bo desirable to cross animals of a Iari;e-8ize<i breed, like Short-horns, for instance, on
small cows, choic«! shouM b«^ made of tho Braaller-sized nnUes of the bre<vi.
There is not the same' objtHlion t^) coupling small ma!os witli large females; on tho
contrary, the result is Homotiuies very satisfactory.
'2. Avoid unnecessary cnjssings. Persist, for tlio sake of prejK^toncy, in coupling certain
animals iis long as results will warrant so doing. Here it is wise to let well-wiough aJone.
Change may bt.-coiuo necessary under conditions like the following. (1) When liad results are
a|)parent in coupling certain animals ; when the results are jx^sibly goixl, but inailequato, and
something more promising olfers ; when animaJ.s are getting to<j old ; when animals are too close
of kin, and constitutional defects are apparent or foare<l. ( 'hangtj should not Iw made without
such or similar rea.soii therefor — it should never l)o made lor the luere sake of change, which
is in itxrlf untlr.tiruhli', Ix'cause of the natural law of pre|>ot<M»cy. As Allen has well said : —
" It Ls mischievously intro«liiciiig a multiplicity of cros.s^^s into one's herd, and thus scattering
their bl<M)<I into uncertainties, and wide variety of olFspring, wheny/xtti excellencies might be
perpetuated to more advantage."
8. Haveailue regard for /)«(//;/)•('<•. lU- i)i'<ligree in Itreedsis meant an autliorilative record of
ancestry. I'edign e h;w not a direct intrinsic value, like hUntd. It Ls to blotxl what a [U-omise
to j)!iy is ti> money. It is a stipposed guaraiili'o of blood. It is the anc<.>stry that has the
intrinsic value, and the pedigree has merely a representative value. As such it is imi>ortant.
The animal which has a good ancestral record may be e.\)MCted to show a good in<lividual
record, and he should Im' valued aci'ordiiigly,
Hut the mere fait that an aiiiinal hiw a pe<ligree is not enough. Such an animal is
presumably a U'tt^^r than ordinary one, because he is j)ure-brcc|. A promise to pay is better
than no promist!. Miit a-; one would not highly value a riotcDf hand without knowing /iow)
muck is promised, and what tlie character of its entiorsation, .io we sJiould not really value
iKHligree witlnmt knowing the character of the iHidigree, or whetln,'r it is reliable, artU what
It shows the ancvstois to have done.
Kven at the Im-sI, I*) have a duo regard for tho pedigree is to give it a place, ns a rule,
-eubonHnate to tlie iiidiriiludl record, or ai)iK'aranc^, of tlie animal in (juestion. Both testa
-B lould be coiisidei cil. but mainly that of the animal itself.
FEEDlSa. 07
Selection. Cortnin Points wliirh "all cnttip, of nny lirrwl, nhould iKmsrw ; — .
" 1. A lino lieu'l, Hinail nn<i li'an.
" 2. A brood, full and »li'fj) ciu-Ht, giving room for we ll-develoi)od and vij,'orouB liingB
to play.
"a. Oood lenjjth, breadth and roundness of body, roomy and full from Klu>uldpr to hip,
with low llitiiks, thus ^ivin;; room fur abundant ac'tion of tho vittceru, or 1>uwl'Ih ; and expauHiou
for tho fci'tus, if in a foniiilt>.
"4. Straight back, broad hips and (jo<)<l length of loin.
" 5. l-'iiicni'ss of JHinc, and buiootlint'ss in tin- carciisf j{«'nprally." (Alb'ii.)
Rules fc Cow-House. " A breeding, ami milch cow, Hhuuld always be ^entlv and kindly
treated.
•' She hhould never Ik; driven at a pace l»oyi)nd a walk.
" She should never Ui ,jum(H'd over fences or bars, and wlien necessary to p.'i.^s them, they
should lie let liown low for her to ^o tlirou;;li easily, and without elfort.
" .Siu< should not Ikj boi>t»'rously shouted at in driviiij^ ; and if wiicre a Tininbt'r !ire
tOKethir, they at atiy time become crowtU-d, ample time bhould bo given to kiI out ol Ciicli
other's way without hook in;;, or huncliin;?.
" Nt'vrr sutler tho cow or tho lierd to be worried by dogs, either by <h'iving, or in the field
when j^razin^." (Allen.)
The cow's hejiltli. her dairy qualities, and her future care, are values which demand gentle
treatment always, and were it nut hu the instincts of uuinhuod must cuudemn brutal treatment
at I ny time.
Pasture. The perfection of feeding is pjistnre-ffeding at its best. Snmriicr weather; rich
ujiland slopes ; sweet grasses umuixed w ith weeds, for I'l o I ; water pureniul abundant : (iilds,
roomy; shade, convenient; (piietne.ss, comfort and plenty: — all the essenti;ils of healtli and
comfort are here — air, exerci.so, food, drink, in jMrfect combinatiou, Ko wonder it was
used l>y tho Pwdmist of old as a tigure to express human happiness.
Su<h is pasture-feeding ut its Ixst. 'I'lie reality in practical life too si'Mom approaches it.
Too often it is at its worst. Scant, weedy, iniiutiilious grass, giving in a <lay's travel all ovt-r
it loo little f<K)d to i)r(Hl\u-e milk without rolibing llesh ; wat«'r out of ea.sy reach ;ind at that
sometimes stagnant ; no pleasant shadi- without long tramping after it ; (lies all day; dt)gs for
drivers, and kicks from milkers — Poor brutes! All of them! Such is the past un? at its worst.
It will ln' the general j)ractice, and doubtless the most j)ro(ilable, to make p;i.stureof tho
land that is most ditlicult of tillage. Such land is sometimes admirably adapted to pasture and
not at all so to tillage. For instance, rolling grouiui, broken by ii stream of water, rocks and
dusters of trees, etc., often possesses large space of ground that will produce linest herbage.
All jiasture has similar re(iuirementa in the matter of tcarintli, inuisluie, and jjlunt-jixxl
and routs or sicd for its grass crop.
In old natural jiastures the grass is frequently found too thin. Jfanure will cause it to
thicken, but sumetimes Seed must Ihj sown. Preparation for seetl may be made by a line-
tooth harrow, and so\vin:r may be followed by an application of line manun; or bone.
Better still, is the thorough Cultivation and sowing with a variety of succulent grasses
with a view to its iH'ing iicniKUK'utlii productivo. It is a p(X)r j)asturo indeed that is to be used
for years, that will not pay for such tliorough cultivation and preparation.
When the pastiu'e land is cold from excessive dampness, resort must be had to T">KAlNACii;.
In natural pasture, dampness is ])erhaps less fre<|uent than Dryness. \S Inn there is not
enougii MioistuH! to prevent drying uji of grass, the latter may be protected by a nudch. A
suitable mulcii will be found in mamue, muck, straw, bog-gniss, or any light brush. This
mulch will also add more or le.ss fertility to the soil, which is re<pnred.
Succulent Food. It is doubtless true that nature is best s-erved by a ff>od in which the
water and dry matter are well nuxed chemically. The ideal fooii would be the tender, Jniey
grains. Succulent food must not have in it water to an excess. (Jreeii soiling-crops have thi.s
defect. They have too nuieh water. Moreover, such crojjs are too green and inunaliire.
Just what ditTereiu'e thiTe is between a very green apple ;iMd a ripeajijile. chemi.strv doe-- not
indicate, but the liitfereiice exists. There is n similar dUl'ereiice between quick-griiw n. waliiv
plants, like corn, ^^■hen ve: y green .'md wiieii riper, lb iice, belore I' lingout tliese plaiit>iliey
should be allowetl to lie a day or two alter cutting, to wilt. They will unlpiirden >ur|ihis
moisture, become concentrated, and approach that lipenecl state that will n;.ike them more
wholest)me for cattle.
Cattle thrive, of course, upon the green pa'-iture grasses, fresh grazecl, imt it does not fnllnw
that they should thrive upon the larger, ranker, coarse ipjant fiwlders, like corn.
Soiling'. It is ditlicult to deline the term hoHIikj. It has been defined by one as artilicial
feeding u hen the p.'istures fail, ami by aiiotiier as the act of feeding <-;iltle green fodder.
Neither of these definitions cover the actual Use of the tei'ui. It <.oes not refer exclusively to
either of the above. A detinitioii tliat better accords with the recognized use of the woi'd is
that it is the artificial method of feeding cattle in the ]paslniing season in place of the natural
method of grazing them, It aiiplies mainly to the grazing season.
There are j>ractieally two distinct methoilsof soiling. < )ue may be termed Pdrt Soiliiiff
which is partial feeding ami partial grazing. The other is Fall .SoiliiKj, which means the entire
substitution of feeding for grazing or stable for pasture.
There are many reasons for advocating part soiling rather tluin urging full soiling. Part
soiling combines the advantages of both pasturing and soiling. It also is a change more
7
1$ Sril':\Tlhl(' DAIRY PRACTHE.
prnrtifttlilt', inon* (>n>tily ••iirriiMl «Mit. arnl luoro likdif to tm cArrii«l out. It \n a flrnt Btop in the
way of prii>fii>MH, ami wliiit<'v<'r K'hA tlicro m in the liu<t Ht«>p will !«• iM'tU-r upprtH-iut'ti aft«'r
knowing; liy <'\|»riiiiif lln'(i<Jvaiit;i).'<fH i»f tlio lliMt.
Part suiiiii;^, whii'li is n HiipplciiD-iit to tli<> pastiiro, an<l not ii HnliHtitnt4>, \h to )m> Htron^ly
rccoMiiii)'ii'li-<|. 'I'hi'n- irt <'vcrylliiiiK in favor of tin- i>ra<'lict', and not onu rcawm to urj;f
UKainnt it.
I'Ikt)' cati U' little (pi*"«tinn of the ativnntaK'*^ "f lialf-soilinK, iNK'aiiHO it cnnihinoH tho IxHtt
nilvaiilaK'-' ol |i.istnrf ami \ lintf. Thi' a<lvanta>?«'rt of fiill-soilinjf are a qm-Ntion of pritii' of
lanil anil JalMir. anil slat<- of jaiiil.
Sonii- 'if till' ai|vanta;r'"* of li.'ilf-ioijin;,' ari' :
1. iMitainin;; full valii)> nf pastiui-. If lainl in tin- tln.'^li nf Hca'^on i^ nut nearly full
jiastiiri'il. tin- ;jra.ss will jjrow rank au'l Ih' no'^nitalili- for ffi-il. It it Ih- fnll |ia-iin'<'ii, ilir n-snil
iH more M liniis, for dnrinu tlw <li visl season tlic ratlif will not Im> sullicifnll- leu. 'I'lii'v lose
milk aM<l |» ili.i|)s lltsli. ami do not r<'<'ovtM' tin- milk. .Soiling; will allow tlt«< ttilliiHoof |iU8ture,
and will sii|ip|i>iii<'iit the la<'k wln-n lla-rt- is dearth.
2. ( 'allle will I.MVI* mure nnik l>y scmi-soiiin^-. If ix almost impossihlt' in most cliinatcH,
when nfili/ini; pasture to the extent tli.it farmers practically will do, to keep up tin- milk flow.
And some years there comes an unusual droUKht. My soiling, the cattfe may he full-fed,
hecause the lack ol pasture is fully suppli'nicntecl.
•\. .^!ore cattle luay Im- kept on a ;^i\en jicreaice hv reservinjr an acre or two to j^tiw noilinK
foiMer. and hy puttini; on pasture all the sliM'k it will feeil during the tlu>h season ; the fi)d<l(>r
will supplement the hnk win n p.fture-. fail, and thus iiiiMe cattle can he kept on a given
acreajic.
■I. I';wtnre ni.iy Im> kept in In-tler cimdilion. The foedini: of cattle in |Ni.sture frouj other
fo«Hl than tli.it pHMliiceil hy the pasture itself, enrichi's the pasture. A^ain. i>art soilinj; jire-
vents sometimi'^ in jury to pasture. When duriii;; summer dioii;;|ii or fall ilcailh. the cattle
fcH'd so c|(»e|y ius loin.juie the crop of the following year. .Soiling at hucIi time avuida tlii.s
disa.'ter.
An e.-isy method (»f (larl-soiliuK is to sow a |)ie('o of ^rround with com, to lie cut when
Rroen. and ted t<i cows .as the natural pasture-supply falls oil. More than is likely to U'
re(pnri'<l should U- ;.'riiv\ n. t he halanc(> lieini; most useful to hrid^e the chaiiKc from |iasture
f^riiss to sl.ihle hay. (irain. c\tii, may Ite protitahly fed along with this green fodder.
)'spcci.-illy if the latter is insutli'ient in ipiantity. The manner of fe<-ding the e.vtiu IocmI in
jia.sture is of some moment. The practice df feeding it at one particular spot may do well for
convenience ; hui it results in making one part of tho pasture very rich and leaving other
I)artH very jtoor. If it were carted to a jKirt of ilu? iield where it is most tuhmUkI, the presence
at that j)art wiiuld enrich it. If not <Muvenient to c^irt tho fodder, the solid manure <K'ca.sion-
u. might he gathered up and sjire.id over other p.irtM of tho Ih-ld uioro in need of it.
Corn. In tlairy-farming <orji i.s in the way of playing almost as iuijK>rtanf a part ;w
me;i<low gnuss. A knowledge of its cultivation is im|M)i-tiuit.
(^orn nuist he planted, in northern limits, in the warmest lix-ation and soil; an<l, anywhere,
the soil needs to Im- mellow, rich and ciciin.
( lorn is so rapid a v;rower that it reipiires a soil rich in plant-food that will readily rosfxind
to its (lem.inds. I'ho plants may Ik.' well started hy sowing with the seod some iiuiCk-acting
fertilizer.
Do not plant till the ground is warm. A rule given by Bome authority is to plant wluu
the thermometer averages tM) degrees in the shade.
There are two common ways of {ilaiiting corn iti drills and in hills. " I'lantiii;; in drills
giv(>s more ))lants, and so. .a greater .\ie|il to the acre, and is l)P8t on clean laiul ; liill-fil.-inting
allows the crop to 1m' worked Ixith ways, ,uid is preterahio on weedy soils." (Am. Ai/rirtilturist.)
"The chief enemies to sprouting corn are various cut-worms and Kfuhs heluw ground,
and crows .lud l)lack-l)ir(ls after it is up. Tarring the seeds will kefji olF in.sects. A pint of
w.-irm tar .and a jx-ck of seed are stirred toget I K>r, until every kernel is evenly coated, then
roll in )(lastcr. Minis are kept olf hy scare-crows (pieces of tin from hanging conLs) datti-ring
wind mills. iVc. {Ainerican A(iririiUHri.i(.).
Corn Fodder. This is goo<l f»M>d : ejtsily grown, and yielii per acre is large. It must,
however, Im' properly cured atid slortnl. If left in the field and long exposed to weather,
alternate rain and sun. it loses its v.alue as food, ami is not worth the laiior e.\pended upon it.
Wheat Straw is not very nutritious, Iml where fodder is scant it may he uscil in small
rpuiiitily. h is '.veil to stack it, and alli>w cattle access to it when they are out lor e.\ercise
ami :iir.
Roots. ■■ Fed out from a cellar, w here the tiMuiM-rature is near freezin;:. are too cold u|.on
the cows" stomachs. May he ohviated hy niixine; the cut roots with a little ciru-meal and
some cut hay which have Im-cii moistened with hot water." (Aiiicrican A'/riciilliirisl.)
Potatoes I'.ithcr raw or c(M>keil, make good feed. Are improved hy ln-iiig nii.M'd with
hraii or me:il.
Pumpkins. A go<Hl fall and winter feed to add to main fceil.
Ensilage is green fcMlder preserved in a fresh state. The manner of ])roscrvation is similar
to that usi'd in canning vegetahle.',, and fruits for human I\hvI— -by exclusion of air.
A Silo is a receptacle constructed puriK)sely for lu.Ii'.inj; and nre.'ierN ing green frxlder.
Ensilo is the verh used to»'xpress tiie making of ensilage. The word ensilage is also used as
CARE OF AMUAIJS.
n Torli in Hip sanio hmiso : Wo put fom fo<liliT in a nilo. niul pn*iln or cnnfln^r >t. nnfJ the
prixliK't «i' call I'lihilntr*'- T'"' nunii n^jniHitr of a mId. in tluit iln uiilU ^i«« nir-ti^'lit. ami that
th<-y Im- p<'r|M'iiiiiri^hir itixi HiiuMitli to faciiitat*' tlu' uii^'hliii^ ami Mtliin); of (he fiMlihr. The
Mtl«i may U' liuilt with any ronvinifni material h(<iih', wimhI. hrirk, loiicnt*- ; iih walln I'von
may I m earth. It may lie contttrurtcil ami lix-attil in any uinnncr (iiviruiilc, uliuve ur Ik'Iow
^^■ouml.
Th«' fixliirr is ii-^nally cut small arnl cloMfly iwickMl in tin- Hilo anil well tnailnl down. It
in C4>vt>ri><l liy Imhu'iIs <ir plankn ii|miii wliii h heavy wi'iKhlH an- placi-il. tlic wliolr ctivir fullowiuK
Uio finhliT a?* it w'ttlnH. Till' wpiuhln aro HtnnfM, Uiuh. or Lmix<-h tlllt>«i with rnrth.
Th<t \i-Mi iht' clianj;!! in the fcnlilcr ihr lii-tttT tin- cn.siiapt will Im-, In prartitr, «>nsila(;p ix
f^ntTally lonml to |M>sHfH.H an alcoliitlic or acriic (HJur. Tlii.'i imiirattsn Imsnf niiiiitinn ami a
UtiH whol)>Hiini<> I'(mm|, Sninr instarici's nf fiMlilcr ifniainin^ almost <>r i|iiitf iinchanKi'^l. p<'iMl
tu thi« |M>M«iliility <*r making it piariiralilt- In always p.-ixlur*' siiili a i'<-sull.
AnimalH siHin U'conit; ai'cnstomiHl to i-nsila).')- ami, it is (-laimi-il, lliri\i' iimlor it.
Kiisihi);)) hlioiiiil U- );ivi'n at (irst in small <|iianliti*"'. t'l'aihially inrria-inu.
The i|in-Htii>n <>(' the valiif of <'nsila;;L' is m>t vfl di'linitfly stiiliil. 'rii«. wciirlit nf «'\p«'ri-
••ncc. hii\««>v<T. s<< ins to We in its favor. Wliatrvcr may U- iitkiW a^'aiiist it. tlitn- an- m>l a
ft'w positive a<l\aiita;.'(>H in its iisf whicji caiiiiot !>«• i|iii>iion' <l.
Any who arc in* linc<l to K>^t' >l a trial, arr a<l\ i-<i'i| in rrad n[i tin- now plriitifiil lit<Tatiir(>
ii|Niii till- siiiijt'ct. (()((/ to vinit the iiiiin st III iiililmr irlm /m/.s hnill n .sHo.
Cotton-Sced Meal. Tlu'^aln<•of this fo<M| is ilmilili-. It may U- worth its (-((st as a f(Mnl
- to laiisc incrca.sf of tiio milk. Ihit itfl manurial \aliic is alsu (;ri-at— oxctt.tiinK that of uny
of tli«' onlinary grains.
It is a highly conccnlrjilfil fiKwl ;inil must hf fcil with yn'at <"ir<'. Alw;iys frcil (•.•ircfnlly
at tir-^t. |-')')'il it spariii;;ly Uith to pr<';.'naiit .-iiul newly caheil animals. It has a icuilcncy
u li'ii fill in ipiantilii'H, in the one ca.sf, to pi<«lii((' altortion : in Hit' other ease, ^aifjet.
Changes in Diet are m;nle at a cost of fond or waste. They are (■••iiise of loss in proportion
:ui tli'-\ are siidileii. I<et them Ih' made as sejilnm as |Mi^r<ilile, ami let tliem Ih- ifrnilmil.
T!ie intelligent proprietors of mountain farms in portion;^ of l-!iiro|i«' l«>v;in the jiastiire
season liy lettiti;; the eows out towards iii;,'lit wIk'Ii the eattle are not hunjiry, and even then
only lor .111 hour .it first, inereasiii;: the len;;th of time. littU* hy little, every day. Tlio re.snll
has iH-eii an inere.'i.^e rather tli.'Ui a ile<-rea-<e in milk-priHliiclion.
The ehan;;e from a ric h dii t to a li;ihter inie, douhtU-bH, prixliices loss distiirhanee tlian rice
I'l f<ii.
Table of Equivalents ; on the Basis of Hay. i \ii|iro.\imate). To 10 l«. of Hay, @ $10 j>er
ton, till' iiillow nii; are eiinal : —
t'rr Ton.
411 to ."((I Ills, (ireeii (lover f.i !j;'.'.(HI to ^'J..")n
^'0 to Id II IS.
.S
IT
III
10 t Clover Hay
:!n • (ireeii Indianrurn
lit • Drie.H'orn Stalks.
.'lO > Wheal .Straw ....
Id . Itarlev Straw
Ml . r.-a Straw
-'II , Huikwheat
lU.IKI
;{.'.'5
'J.O<l
(i.lHI
t»lo « Ills. Wlieat I"
"i • i; • Harley
4.7. Oats
."> . ti . Indian ("orn
;'. . .'i . I'eas or Means. . . .
ihiekwheat
!XS (ireell
t;
l^'.."ld
t.lH)
2..VI
:s.iM)
ti.dO
id.iMi
5.00
/'</• iinsh.
.■>de. to (IT
. IH
. IJ
. .*i(i
. II.IHI
. r.d
•M
■JO
Id
'J">
•17
lid
•i:i
r, to
•J .
10 to
."id I
4."i 1
:td
:id
7 II.
I <
l'otalfK»fl
Maii;;el-Wur/.el
Turnips
White Carrots. .
iJed < 'arrots. , . .
( 'aMia;:es
o
Prr Bush.
Ih: to I'l
10
10
(i
I.in--eed .
Oil Cake
(•ii
1«
17
r,' ihs.
Id .
\H ,
IH »
Whe.it Hran.
UveUlall...
Wheat Chair
hv.
/V ;• IJi.
Ji-. to I
U » '-ii
I'll- K'O U)S.
'•I ■Utr. to
jve Straw, sanu
r i'.arley. . . .
Straw, same ;is llarlev Straw
'Ji»
h'v
e, same as
If it were
Sliejter Won'
,'inimals
I permit
e
imoii''
Clo\er : Oat
Indian Corn ; i'ea and <.)at Chalf, same as Wheat (half.
Shelter. The im|M)rtanee of stahliii;; ;inimals is not fully realized.
wouM never Iw seen ^ hi veriiiu'. even on tin' 'nairie-i, \\ hi re ;.>i <'e.'>/u;iiiii'aj ,,,, ,
it. (iranted that the animals lj\e tliro'it^li' 'he .>vii.l''r Jiid "a^fiiiji)' t»> llirijj'. it remains tni
that more food is ei.nsumed, and that (fi#.eifst'; sit'iiiiiVs, lll^■i .1^ .i/iljii.'d-,", ;e-.|MMi,i||y amoiv
yoiin;; and feehje oiii's, often re>ulls lr< .1. an e.":')o>iire tliaj.ei.iiild U- a\oiiied :it a protitahle
cost. To t^o to mu-h ]iains and some littl" jro,4 U' previd*'' .':'».mI l^lleltl■'•'lo^• :!iMmals, to treat
them liiimam iy, '\< to dome>ti(ale them, U)lv.'0svii'cA8t of k>t'i>iiti^ tKcii>,, lu»tlo inerea.se their
actual \alue. and their yield.
Salt for Cows. If cows were forced lo e;it .salt hy it heiii;: jnit into thi'ir ffuxl. it iniKht do
them harm, hut it is extremely douhtfiil if cows will eat too much salt, if they areallowed free
access to it. .'ind free choice to take it or not. Salt hein;.' an ;ip|iarent need for the system, will
help to keej) the animal healthy. Thi-. will in. rease the How of milk and imiirove the (|ii;ility.
It is U'lieved t'lat .salt will do this diriTtly. and that its u-e will imnie-.e the elmrnin;; (piality
of the milk. Hut salt should he t^iven reijii la rly. If not there will Im- siilferin;,' : at onetime
from lack of it, and at another time from excess of it. l'ro\ ide i<M-k salt. :ind have a plai-e for
it where the cows can always ^o to it. I'ut a trouj;h in the yard ; or a Ikix in the .side of a
Imildin" 'with a roof) ; or a box under tin cattle sin d.
100 sriKM'IFK! iKMIiV rn.VTlCF.
Watering Cowi- How Often. It niny l>i> r«>Knrtli><l nna pnirticr tlint cowh will drink wAter
oftcn*-r ill Hiitniiiir than in u inl*T. Sonic ntxnl farnicrH \viili>r once n day in winli-r and twic« in
■uniiinT. If cow Hare turned out for water twice a <iay in winter, it iHenoii^li. i tut if water w«r«
ruiivenieiilly availalile, it would In> ix-tter to k>^i' '^t leiiMt thrice daily, even in winter. In
•uiiiiner eH|N*<-ially, it irt U'tter to allow htock constant ac<ieHH to water, in iilcntifiil i|nantitioH.
If cowH are turned out to water when weatlier iH cold they hIiouM In> |iiit liack iminalititcly.
If the weather irt mild they will Ik« the U-tter for a little while of airiiik'.
Warm or Cold. In winter, warm water ih Ik tter than cold. If not Hiipplied wnrni, tho
temiieralure must Im> raised in the IhhIv of the animal, and thiH he.itini; is at the ex|ienMAcif
fo«>d. When stalile Ih |iro|M'rly ventilated, in cold weather a deal of fixMl iniiHt Im> ex|N'nded to
kee|i the cuwH warm. It would Ih> thus not only u Having; of fiKxi to nive cuwit wuriu wntor,
but would Ih' less of ii ta.x ujioii tlii> plivNical economy.
On the other hand, artiliciHl heating of water is done at cost of fuel nnd time. Whethur
it will lie :i i^^ain to heat the w;iter will de|H'iicl upon the clieapiicss aiiil ponvenietice of heatiiiif.
The fuel I'l'ipiired to heat the w-ater would not In' likely to c(/.<it ku much as the fuel in tliM
Hlui|ie of feed hupplie 1 to the aiiiiiial with w liicli to warm the water. If the work of heatinir
can he madu reiiMinalily light uml convenient, the advantaKu would l>e decidedly in fuvor uf
hculiini.
Carding Cows. The skui is one of the outlets for waste matttT. Life nnd lioallli deiK'iKi
no more upon the a.^Mimilatinn of HmmI for maintenance, than upon the discharKe of all the
waste iiiatti'i- in the animal cionoiiLV. Aliundiint |irovisioii is made for the eHca|K* of all waxte
matter, hut it is :ill meiled. Tile sirlii diM'H a lai>;e part of thu work of eliminating the wattte
of the sv-ilem. Tiie.-^kiii is nut a perfectly closeil coverim;. It is full of poies which aru natiiru'a
cimnnels for the escape of waste, or impure matter The escaj ■ is in iM-rspiralioii or Hweat.
In a state of nature, the skin of animals is in a comparatively healthful condition, and
lM>rforms its funrijons pinpirly. The vij;oious action in wild life, the air, Hiinshiiie, rain-
washinviH and the loomy liilds airoi'din;; always a new- and cit an l>ec| : all this coiiiiiices to the
Iwalthful cundiiiiin of an animal, lis skin takes care of itself. I'erspiratinn is iicrfect, and
the impure mailer is e\a|iorateil, riilplnd olf, or washeil olf. Not so in a stale of domesticity.
Tlu're IS a less vi;;oi'oiis .st.'ite of health, induced liv lhe>;eneral lialiit of life, and the skin and
all the oixans feel it. None of tin* or;,'ans. internal or exteinai, iiie. in this condition, m>
capalile of prnp<'rly doin),' their ow n work. Vet. if one orj^an 1m> ohstructeil, the other or^aim
art' I'alled upon to do more than their own part of the w ork. It is under sih'Ii conditions — w hen
it ciin least Ih> atforiled. that some of tin- oi^miis are ohstructed. The cniiruieinent of animalH
duriii;; a sea ion of the year in closed darns, the lack of exercise, the artilicial diet, the limited
Bpace, the tainleil ;it iiiosphere, have the etrect of reducin.; t he viuor of the whole system, and
fs|H'cially in imp.iiriii;; the fuiKlions of that part of the syslcin wliidi i8 no leas inij)ortanl tlian
the other or(,'ans as an outlet for waste matter— the skin.
This condition of thini;s in artilicial life is artilicially met. I'irst. I>y innkinp the condi-
tion as favoralile as possilde — in kee|tin;< the stall of the animal clean and well littered. HccoikI.
hy cleaning the hody of the animal -liy aiioccasion.'il washin;;or spon;^!!!";. and a ilaily liriishin^;
or c.'inlin;;. If this he not done the skin Ik-couics clo;;neil, the ])erspiratiion is retjiined in tlie
Mood, )ioisonini; the hlood ; or if the animal he a milker, makin<.; the milk impure and
nnhealthful. aixl laintin;; the products of the milk. Thorouj^h hrusliinn removes the scurf anil
promotes healthy action of the pores.
The most < liecliNc nie.ins of Kccurin^j this desired resuit of a clean akin nnd n healthy
action, is the card and hrusl . The use (•{ the card is demanded at all times where
animals are stahled, hut it is demanded especially when they are blieddin^ their hair. Tlie
hnishiii;^ shoiilil he ilaily--!iti<l ^vill repay the lahor — hut if the dairyinan thinks that this cannot
l>e ilone, let it he doiio IcKS ficipieiitly— at least once a week.
It is the comninn jira'-tice t > apply this I'are to horses, hut it is not a common practice t<'
apply it to cows. Why tiiis is the case the writer I'aiinot exnl.-iin. That there is no sullicieiit
reason for it the writer is sure. If there is a constitutional ditference helween the twoaiiinials
and the stiuctnre of the skin th;it makes a I'lean skin ;in<l open pores necessary to the health of
!v hor.se and not to a cow, the writer has yet to learn it. It is possiMe that hecaiise of the
larmier value of the horse i Ik' owiu'r helieves the time spent upon it well p.iid in the one case .'ind
not in the other. Jl may Im-<1; ii\"-'l (,''.it thyr- nve i;irmers with wh(>ia lalmr is so \alu:il>l>'
and whose cows aiV s(> '\- >'-thli's' t'lal it \\ ill iiv>i p;iy to card the cows, even to niaint.'iin them
jii health and to lia\e hln -iijl't ,'(»>■: aiui ,)K!«»." di' this he the <'ase it is hetter either that their
,.ows lie impi'oved. or the dairy Hold olV anU.th" hij.di-priced lahor he turned inUi u nion
i.on>;eniaI and proliial Ic « hai'i'.el. ' ^A'tD ruy- !'.)\»■^..
Exercise. 'INnvi' i-s no doiilvr I'lvit ev«ry-n.Hnii.'il as wi-U a.s man ahsolufely rei|uin's c.vercise
as a Condition of f;ood health, and thoroiiudi exercise, or exercise of diirerent parts of tin
Kystem. Animals may ilo comparatively well when shut uj> all winter in a stahle, hut their
well-doinj< is ow in;^ not to lack of exercise, hut to the ahsenco of othi'r nnfavorjilile conditioiiH,
or tosome favor.ahle conilitiiiiis in other res]iects. I'reservt' the favorahle conditions olherwi.sc,
and add the exercise, and the animals would ilo still lietter. Hut unless exercise can he
provided without the unl'avorahle ccmilitioiis sometimes attending it, it is In'tter to Ik)
without. For instance, U) leave animals, lor the sake of exercise out of doors lonj^ enouj;h to
becoiuo cold and wet aiul cliilU-d, is to wastp the extra feed, to resist the cold, ami to ciiiise
disease as a result of such expomre. Ksi)ecially is this true of cows in full milk, which require
only the gentlest exercist', and are very Hiisceptihle to exposure.
During cold weather, it is economy to >^ivf cattle very little exercise. It is enough in
Fh:iillLI/.ISii .\Sl> ISnt.lilHiMSIMt. lOl
^xlri'iiK* I'dli] w<>atli«T to l)'t till' liittli' out at ihmhi fur a ^liort tiini* only, al Mliicli liin<< tlii<y
iiiav Im> also HaltTcW, A<'nii>|iiiu raltl)- !•> v'" l>a<'k l<i hlalili*. aii<l it \%ill U> nutiittl lutw
willingly tlifV hcvk < iiiiir<ittalilc i|naitri>, ati<l li<>\v iiiikiii<ll> tiny taki- to llio |ili'tiMiru uf
HliivcriiiK iti tliu uiitni<liM ulil.
Frrtilizing:. In imImk'. ikiiIhui; im |ir<Niuf<>(l from iiotliiii){. A l(liiilt> of KniN« will tio nmro
Krow wiihoiil f<MMi lliiin NNill a low.
I'laiitH an* il)'|H'iiiit'iit u|<oii tin- ^oil in wliirli Ihry ^I'ow fur tlif fiHNi wliicli tlicy rwod.
TliJH fiMxl is callfd /i/(i;i/-/ooi/. Suiiif hhIh arc ni'lnr tliiiii ollirr hoijs m |ilaiit-rotH| ; Imt alt
Hoils arc alike in tliin, tliat the anmiiMt of |ilant-fcHH| containcil is liniitt-il. Sona< mills may Im>
drawn n|H>ii for y<-arH ami \)'t r> lam hiilli«'it nt to |irotiiot)> ^towiIi of |ilantH ; otlnr itoiU
contain a li;:lit hti|i|ily aiiit will lioM out nKiimxt a iliaiii liut a slim t tiiix' : ami all hoils w ill f^ivi*
out hiMiiHT or lati-r. It' tlu' |>laiit-ro<N| coiitaiiHHl in tlic soil ol fartli wi ri- i-NliaMsifil, ilic t-artli
uiiilil yiflil no fruit, ami tla* racrH iIi'ImihIiiiI ii|m>ii tli<< friiilHof tli<' rarlli \>oiili| U- >.|ar\iil out.
Kvt'ry tiller of tli<> hoiI >vIio, dy roiihtanl cropiiin);, ilraiim liis hoiI of iln- |ilaiil'f<HNl of
wliirh his ^rain atnl oIlDr |ir<Mlii('tions arc coniiHtPttl, is litljiiti^ to lirin^ tin* laitli to mikIi u
Htali>lliat It will fail to ^«ll|>|Hlrt Inimati and animal life If lilc is mo iK'|H'mli'iit ii|miii hik-Ii
liiiiiit-fond an caiiscrt ii lilad*> of ^Ma-<s to ^row, it ih Hiircly true that lit> is a iK'Hrfatlor ^^ ho
uitTcasfs that |>lant-fo<Kl no that two hladfs of j;ia«s will ^row whcrroiily only imi'jjruw U-foru ;
hut wliat in li<' who cauwM none to >,row w larc om- ;;ri'W U-foro'/
Man cannot crfati' plant -tood, nor ran hi- destroy ii ; lait lir ran wastr if, or lie can ^avc it.
If man can prevent the iiiilowaid re->ult of waste, lie owes it to himself ami to posterity
to do HO, And while ii hojiis true that hy tin* HWeat of hiit ^.>ruw' man must cat hroad, liu
mu.st ceaso to waste, and l.ihor to h.ixc, or dii- !
Is it possilile that there is needed, ill this wonderful ailvanced nitictii nth e. utiiry, any
iiroiiiptinn to the intellij;ent, humane tillers of the hnil, the hone ami miicw nf the wciild. to
ia\e .1 due re;_'iird to their duly to 1 1 left I selves and the hlimanilN' of the I lit lire, \\ liii.e htlll!l>;c
of I aiili ;ind land :i lid farm it is that tliev hold fcr their wa.'-on ': While nine <iut of ten farnm
nr)> li'M poorer hy the lariiier when he is done with tluMii than when he took tliem, ho lon^ iit
there need for speakill;^ out M|Min this Sllhjecl.
llow hhiill mjin prevent the tlisanter of Hoil diplction? My one of those wonderful
pro\ isions of natiiie. the elements of earth'rt priMliicIs that arc csNcntial to the v;ro\\ih of tlicbc
products, jifter ha\ iiiK Im'cii utilized for the purposes iiiti tided, arc thrown a^-ide as inislr, ami
are availalile for usi' a^aiii. .Ml liiat is rei|uired of man ih to iiirk up this wnslc mul rttitrn
it tt> Ihr Xdil.
Nature has |iro\ ided a sii|M'r!iliiind;incc of this plant-f<HHl in the snjl, m, that while tlio
ncci'ssary amount re(|iiired for pl.iiits and waNtc irt alisenf, the soil may continue to produce;
and po»ilily to prci\ic|c in ,i ii',i.-.iiiialile de^jrcc a^ain^t the i;;noraiice or tllri^tlcs^ness or
mi.slake^ nt man.
This >iipci':iliiindai i> I he margin that nature alw:iys prn\ii|is llial important reHcrve
that is one of the \iii ali si laws in (he ecniiomy of n.-iluii'.
'J'o |i|'olil li\ t his Ilia It: ill. and— Ihi aU>e the scijl li.r ;i l inil' re-pund-. In I lie e;i||s upon it — to
idly ne;_'lect to niiii II to the mmI its need and due is to mistake a iiuiiiiui pro\ i-.|on of nature,
and to aliu-^e a kindiie.-.s. i )u the other hand. t(» !»• c.iieful to return to the soil all the essi>ntial
elemenls of soil- product ion. is to iiitelliL'ently ami ii;;lilliilly iiiieipret nature; it in to
proliial'lv make the eailh a iiiaiiiit';ii-lory of WLiidriful priMliicts. lorwiiah she iisis as raw
maleii.il \v hat is for any other piiijiose w.-i.ste. and only waste. It is to pfo\ idc f<ir the lite and
feed i 1 1;,'^ ami Com loll ol the pcdple nl earth, iiowaiid in comiiii.' fiieral loiis.
It iliis l:e true, the t;iini-lioy, w hos,. raii;:;e is from liainuird to Held, whose die-s aiul
tools. ' iiiicd to Ills lai)or. are hea\y In Hits and foiir-tined fork, w hose lahor is neitjier li;;lit nor
(vloroiis. h;is a I'alliii,' llie iioliility of which is lielittiii;^ the -lii^nily of the w isest and Ih-sI. llt<
iH a siivjint of hiiiiiaiiily and a Im tulactor of his race. Hy \ iitiie i,t his lahor the multitude
arc fed. Without his lalmr the plenty of to-day wmild he famine lo-mw>r( .v.
Does he know the meaning/ of his MHation. and docs he know how iiohle .and liii;ii is
hiH calling : or diMs he dis|iarai;e himself aiul envy the existence of the dude, w hoiii he has to
fe4-d, and who is like the lily in that In- neither toils nor spins, hut unlike the lily in that
111' has not e\en the merit of l»eaiity as a reason for existence. I.et iis ha\e fair and true
undei>taiidin;; of this m.itter.
"The man who continually )::al hers fii'in the soil and returns notliiii:r to i| until he can
jxather iio more, clian;,Mii;.c a fertile -.milinu' land into a sterile w ildt'i iiess. iinpovcrishe^ himself,
wroiii."* his coiinlry, and l'e;/;.ars hi-- < hildreii." (I5ruckncri.
"The day will come when tin-' raw material i^i.ihle nianiirei nf future crops will l«>
considered as wortny of a slorcdiou^r .i-- the cn.p itself." ( k'niekiien.
" liitrerciil maiiuies all'cit the jiroportion of K'us.ses, and the dilfi rent -pecies of j.;rii.sscs
aro thus increascil or iliiiiinished.
" The u-e of manures iiiireases the (lop of hav, intliiemes the kinds of j^rasses ; and the
ciiaraclcr of the weeds is also ilelermimd l>y the IinmI supplied." ( h'otl:am>|ed ivsrerimentsi.
M.'iiiurc niii-t not he left too dry and allow nl to heat and liiirii. It iiiiisi he kept moi^|.
It may conlain all the lii|iiid manure nr water it can a^^orll w ithoiit leach i 111;. .Ala Mure should
Im; sheltered to plcveiit leaching liv laiiis.
" Wheat, hiirlev, oats, corn, imtatof,. I.iickw heat. tiirni|s. heets. carrots, cahlia;;c. hay,
and cro])s of all kinds, if -.old. will remove indie plant I I liom the farm than milk. (Jf till
animal piodiicts, milk takes most plant-ftHxl from the farm and hiitter least." — Aiiiir. Agr).
Ashes. Wood ashes contain almiit teti |.ii cent, of potash, three |M-r (tnt. of jiliospliorio
1M
SClfJSTIh'IC PAlUy I'li.WTlCK.
'"(
»«'i<I, wilh llilrty or forty i>«r rent of liiiuv I.<-n<'>i<'<l wrioH uhIm"* coiiiaiii <>nlv iiImhiI otit' jht
c-^itit. of |H>lii»|i, iilMiiit uiii" iiriil ••n»'-linlf fHT cj'tit. ff |>h()M|ih(>rt<- n«'i<l, hikI thirty or f«irlv |Nr
(flit of liiiir. Till'/ itri' of iiiu<'li Miliif ii.t a frrlllutr, iind i-x(-<>||i-ril iin a iliMJnrit-tatit
Muck. MiK'k ii« n ilark lirown nirlli Duit lian < •' li> t*'! in U>^n arnl olhtr wet |>lai «ti. It
In III*- ri'iiiaiiiN of |ilaniN tliat havi> iiiulrrKiiiif |iartial ili'< omi|mihiIiiiii.
Muck IN rich ill vi't(flali|i> i.i.iltfr, .-uvi |MiH-u>HMt< mitUi nut \aliic ax a fi-rlih/iT to |Hiy fur
<liKK*'>K >t iiti'l h.'iiihiit; a roimiilcralili' iliHtani'iv
Muck, when ilry, w itlno an ahMirlM'iit, and inny h<' iindI Xtt niMorh ami f*i\\f Ii<|iii4l inaiiiiri'.
The itniiii'iliali' viillic of muck aH a fcrtih/cr in incrca'^'-d l>v intxiti^' xs ilh iiianun'.
Muck, wlii-n rtrhl ihiK. >^ not in the U'st condition ^ir ur<<- cither iu« an id*t<orlN-nt or a
manure. It ni'«'<lH to l*- drierl for the lirst iiur|M>>e, and •(we^'trnetl for the hccond. To " nialti'"
It, or liriiiK' It into condition, it should In- leli e\|>oH<-«| in the air alNiiil a leur. l/'t it Im' diiK
at the most eonvetiicnt Hca.Hoii when thi- iiiuckdM-d i-< dr\ehl: and remo\e to the nearest |ihu'e.
NVhen it ha.s '• weathere<|," alNiiit a year, remove and utort- it mar the ntalde where re<|uiri"<l.
The air uiid front will cliiuiK*' the No^Kyi li<'uvy, iimdi-HM inaHM to u dry, ilKht, abiwirlN-iit
fertilizer.
Mui'k htiH II i;rcat value com|M>Mted with nxheM. Two-thirdM muck :ind one third hlaliU>-
inanure make an evceljent fertiii/.er. Thiriw- a iiiianliiy of muck on tlie diopiun^H of th«
cow hialilc, once or twice u week, ami use for top-ilreshinu KraxN land in thi full.
Plant food h!k.s to U' rciloreil e\en to |>a-ture-Jand, U caiiH<' of the fact that in the milk and
^rowili ol ammalM there im carricci away froni Ihi' land more than in iciuined to it. I'aMtiirM
land d<M'-. not dilfer from other land in the tact that to take away from it withovt addmt<
therein noHl III time )'\liaust it. The e^llau^lion in |Hi'|ia|>s more slow m |<a^tllrl than in
;,'ram lields, U^eaii'-c the lialancc aKainsi it i<. Ic--.-., hut it is sure. 'i'his josf* in pa-.tiire must liw
made u|i. .Manure, natural or chcmicid, must he a|i|ilieil. As the |ia.-turc •aniiot l>c |ilou^died,
the manure iMii->t l>e a|i|>lied as a to|>'di'es>-iii;;.
Food for Manure, l iii|Uc'^lionalily, many TchhIs liave a latKc manuii.il value to he sprciui
ii|Ktii the soil in ,1 raw state. ( 'olinii >eei|. co||on-'^eed c.'ikc, malt-s|ii'outs hraii. corn, all havw
u manuriil \alue, in some ea-es |io-.>d)ly ci|ual lo their co>|, line trei|uenily hears tlieiii
nH'omtiieiKli'd as manure. Such use of fiHwl, liowever. is not economical.
I'.verv thill;; that has a lo ><i value. ;:i\cs ;i fcediiiK-waste that also liiis in:iniirial value.
in some ca.ses the mamrrial \alue is almo>.t as ki'< id as iM'fore I'eedin;.'. It i.s ho, for
instance, with cottonseed cal;e and Imin. Hi Iter economy than to apply Iim-I as a fertili/cr
IS to Iced it out to ( atlle, and C(((i/i///// .^'M I the mallllle cNcri li'd. \\ here lomi hy reason ot
excess and clicapiiesi cannot he all proiitalily used as ((mhI. it may l>c ccunomically Used for u
fertilizer. Hut w here it has a foiHJ \alucthat makes it worth feeding, it is most ccoiiomicni
to m.'ike it Mr\e tiiitji as f I arid mamiic.
Advantages of Underdraiiiiiif;. " I 'ndcnlraiiiint; prevents drought : renderH soil e:u'lier in
^priiiK : warms the lower |Kirtioii-, of the soil : prevents the ^-ras-es from riinniiiK out : iiIIowa
work to Ite done sooner after iaiii-< ; im|iroves the mechanical texture of •<oils; prevents in a
j^reat nica.surc i;i.iss and winter (grains from heiiiK w inlerkilli'd ; pii'Veiits the throwing' mil
of >;raiii in winter ; tiirnishi's an increased supply of atnio^phrric fertilizers ; keeps ojf the
I'lfccls of cold weather lon^jer in the fall; acrelerates the distinti-uralion of the minerul
matters in the soil; ciiahU-s tlie -urfai'e soil to he ('eojiciied hy reiiiovin^ excess of water ;
eaiiHes the jHiLsonouH excreineiititiouH matters of plaiil.s lo he curried out tif reach of their
roots.
" I'nderdrainini; causes a more even distrihution of nutritious matters anions those partsof
tiie soil traverscil hy riMits : it jirevents the lormatioii of acetic :ind other acids, which induce
the growth of horrel anil other weeils ; it prevents the formation of so hard a crust on tliM
Hurface of the soil as is customary on heavy l.iiids; it prevent-^, in .-i trreal measure, tho
»'va|><»ralioii of water. 41111! the consc<|Uent alistiMciidH of lieat from the soil ; it ailmits of fresh
(puinlities of water from rains, etc., which aie ; Isavs more or less imluied with the fertilizing
f;a.ses (if the aliuosphcre, to he dejM)sitcd among till' ;ihsuiLciit i>arts of the .>-oil, and j.;ivcn u|)
to the uc'ccsbitk's of iiluuts."
"There l» fii'ent Kvonnnm in IntrlUnrncr,"
^DVEI^TISEI^S' ^r^P^ElSTDTX.
Thr porpiMc of thiM App*nill« In t<> fiirnl«h • falrljr fomplctit liii*lni-)ui Hlrrrinrt . Heir ilii* r<"irfi>r will
llnil u ritnvi'ulciit r^forboi'iilii Ihc miiine* iif ■I'l'dfil *>ii|i|illi'i). h<itli fur the iliiii> inui iitlmr iimifiil |mip'>ii-«,
Miitl till- iiililr<-<iM<it i)f thp varliiim iiiMlttiK llrnii »iili whnrii hi* inut iiurrriiptiiiil.
Mil II « li'ttfr* conataiilly r(<r<>|\<'il mml niiKwriili Xty tli<' iiiillior iif tlieHt* |iiit.'>'*, nfliT tlii' Uviu* nf rii< li uf
hlx fiiriiKT wiirkt. nat'iiiK •pcrlal liifoi imiliiiii cinii rnniiK ilair) nii|i|iliiiM, hitM riimlit It ih'i-iii il<"<iriilil>-, in tliti
InlrrcNt Itiitli of lli<< rfailnrnnil nullior In fiirnlvh hiic'Ii infarinalUiii, of n ri'liitlilr cliiiriiiirr, «l itii' t rr) >iiit«i'i.
'I'll)' iilliitiiii'iit of i«|inr<' III \m ili'Mitml to IhlM t-xtirriMi pur|Miii) miin iiiinlti tlii- iiioni iiiH-i'M'tiry lit llio luilliv
ninlntiilnnil In tha writing of tlii* lnMik, to i-mIuiIm mIi>i1;\ from 'Im main I'oliiiiui-. of llio lionk. i^'T) ihiiik;
of II iiriiprli'tnry or iiiIvitIUIiik i liarit< U'I , it (lolii ) Mlilrh Mill i oriiiiii'liil llii ll lorMt)oii<' Mho miIiioh
roliulillity III II ImhiIs of ihm kluil.
A oooNldoralil)' iiintiunt of oarofiilljr pre|Mkri-<l rtwuliriK iimtlur, and a o<iiii|ilute Inili'X, will aiid UrRcly
lo till' valuii of I III' Aiippiiilix.
An to tho \ iiliin of tlii< advertlxoinnnti tiiTi'in roniiiliiiil. hihI ttui ri'lliililllty of tlii' llriiiH ri'|irr--i-iiii i|, it
iiu<mI Imi Nitiil oiiIv tliitt the author iillowiiil no raiiHliliTiitlon lo inilmr him to lo n-pl iinylliiiiK lo winch |iiianilil><
oliji'i'tluii riiiilil hv iiimlu. BxuniiMthu IhkiIc iiroticr wnn u iiiliii iii tin' inirn -t of tin- ilnii) iiiiiii, mi Im < lhi<
A|i|ii'tiillx liri'ti llllril wilh Ihvliili ti'Ml of till' MilTHrtiNiT ki'it Niilionlliiiitr to Ihul of Ihr ri'iidrr. iiiiil • \ i i'\ ihiiiK
wliii'h otrcrol, that w.ta In lh<' li'itnt ili'ttri'i* (|iii'^tii>iiiilili' in iti rlntrm Iit. hii.i hii'n rlnoiuiiHly I'Xi lin^'il.
Koll'iwiiiK thU Inn uf \nt\wj. Ilir ri'Mitiil Mill iii>liri' tlml Ihi' m'imi krr) uliiili lniiki"< no liirk'i' illHphiy in
onllnnry mi'ilinm.'t, la < ounpnuounly uhnvnt from thi'Hi' I'^ilnmna - it Ih nnut'i'i'iniiry lu Hiiy ul thi' uoiit uf lui'i;"
loan of iHjMiliii' ruvoiiiia.
In II wiinl, iheni' iiavuK will at nni'c liiilli-iti)' that tho policy Imn hi'un Klrlutly nialntainiMl which wua not
I th In (III' I'roipi'cliiN to AilviTtl-rri), ,\n follown: —
"Tho Muni.ul will lonlikin two iiiirti, I'licli <'<inipl<)ti.' In ItHvlf, with Indi'x :
" I'liri I. -Hiinil liiHik uu li'iirv H'urniiD^f
" I'ml '.', - Ailvcrii-' r-.' A|i|>riiilix.
"Till) wholi! will form ii < oiii|ilnti' khIiIi' nnil iliri'ctnry for the f.tnurr diilr> iiinii of < 'iinii<la unoniroof
practti'itl iiiKtrorl ion anil IiiihIiu'hs nrorinntioii in litiry miiiMits
" llolli iiarla of tin' tiuok will Im vvrllttin ^lrll'tly in tin- intirmlH nf Ihe inililir. fur whirh tho hook In
intnndi'il. From tbi' nmlii luirt <-\<TytliinK uf a tiroprii'iory rlhiriiitxi' will hr I'xi liiilnl. Tin' (|(|M'|i<II\ will
liii NUii I ally cii'volr I ti whrtlri.r of IIim ili4r.i<lor will ho iiLCO|ital>lu ua mtdinu tiiluc to tlu lnnA. An>lliiaK
ohjucllonuhlf wil' Ixj wholly iKcluiliil.''
It has hiK II In'xiuliHl lli.it nIioii III iiii)oni' hi- iixkril whelht-r In* wdiiM in-rfi-r a rojiv of tlu-lKMik i unlninlin:
tho Ali|i<'nili\ or w ilhoiit onu. IIh^ i:h.irui t< r of tint A|>|iriiilix tihuilUl bi- bmh that only one hiinmi'I' would hi'
IKiMHihlu, iiiimrly it iirrforenru for tint honk ii'i7/i thn A|>|i>iiidlx
Thi! ikiithor thi-n'ori' lontlili'iiily xendx forth tin- coinplfltNl volnniu, with un itaMiirani't' thut it will mi'rt
with tbtt conllat rvcupttou which iittuhiliil tin- U'lm- of tin.' llrat udlliun.
nti: I MINKNTI.V THK
I IlItU Nit till' II' I'-M -
f. rill Mn.»t
1. Fi.r I'lirli
HOLSTIEN FRESIANS
ri'liihiMiii.- Milk, llulfr. ih'riv' mill II
IHil'iilar uii'l iiti'fiil |i.iir> lunil m tli<' WMr:>i. mr iiirin -
uliir» ami (iriri'x n-u'ii^lin;: tin l'iit.'i">t, iil>h »t an<l l< .I'liliis'
l<rl)!i'-wliinliii; li-'id in tin' IIuiiiiiikhi, Mril<' lii us ln-fuiv
|inri'liii«ii lliv ilcriii'st Imlt'T >lr.iMis H'|riM iil«' I. All
iiniiniilo .'•vii'i tilt III lliilliinl for mijiy ilnf iii'iil .m will lui
tiinilf. W.- I'li'iil iUiil li.iu.Hi- iiiH the l)e%t ^alintm tiuii
gniiruntu .1. M COt>l<. Ac HONH.
AiiltdVilli', Htiiriiiiiiit 0- , nut
AYRSHiREs!'»;':r:T,';,',t,'S:
Our Herd, nt Kli'v.'ii ( 'i>\\>, milUiii .'.:)'.tl <l;iy-,
aiul ^riivi- tH,'Jii",'ll.s. milk. AsiraK*' li'ri^nli
t.'ow:— -JIT days. ri.Mlll.s. : or a general
avrra'-'i- i>( :.']!ls. i>< i ii.i\. Tin- < ri'iitii
averaged over 15 percent!' lAMl.S DPl'MKUJlD,
L'oie Visirdiion. (jae., near M'.'niieai.
iVP^nFPr PATTir '*"i:'>i>iiii(i'; !<iiKi':i',
nluiJllinL bill ILL, iim:k niiii. A>t> iiiKMiii
Will. .»«:;i. . \ u'lii^' fit". I, f..l si|...
JOSEPH YOUILL,
(;«rl«tr.n Place, Oot.
H»:\UI 10>t%M.M>. ltr»olt<lili' tarni. Krn'd.r
III llari»rii, Aiihth m Tr..tiiiu', M.ii.ln.l lln .1 ,
<'oWi>, Ann IK .111 .lirni'V Cuttli' I'liili i<mh.i|, lli.i.l ..M|.tiI,
riirf'nt. IjiiiilK'rl Hull ; .Slirii|i:iliir<' Hbrrlt. IVkin lini'kk,
•iimI TiiiiliiiiHi! (J»i'.s« ,Ni * iilii»t;iiw, X tl.
TliKiMrt iif ttiil lio'ik t'l III' f'oi'f Hill f.ii! u:r,, immeilinlr
jtnirlirf iiri' |..in<'> •.'.' to :ti mi (irillltllNr llUllltr. wliiili
l'r»if.('liirk -iv > iix " lit«'inlly u •./ (/i Ih. if v .'iht m i/i./i/"'
I'nif. Arii'.'l. Ill liiH liitriulin tlnli. nm.i i.l tliM (iiirt uf tl>.'
Uiiik:-"! wijiilil iiKiKoiiilly rull ultiiiiinii tn tin' iii".\
riii'tliiMl I't w^'hin^ litilti r III tlii> iliniii in n Uriiiinlnr
Farm. H"<l>'ail "f (jiali.iin;; It i;i kir^;.- m i.-...i'<, luii. ,i vinli
liiittiT-iiiiUi ; iiUii t'l 111!' kIiII 111 vM'i I 1 -,» i,t iLiilaik'
tiiitti'i |i.'irtiiilly iir ulmlly »itli liriii'-, iii^tiiwl nf with ilr\
~.ilt iiliiiii' tlii'M' nil lliiiilii I ii.ililiiu till' ni'i'iiitiir III iMiil
iiilinlv till' iiiiiiiy June tn hiilli i in vt'.rkiiig ii ii. tin
• ll tii'.liiiiiii'il way."
Percheron Hora«s.
• H'".!.* inL>, U.i 11,
JAKliKdiiii.lwriinil lh« AdviI
' »i»k 1.' "I.-. I fi. iii.Biii"
. f th.'fii [irtM winnvn in Im.Ii
I- fill. « HI A .\ti.rnc«, >»l#.l*ij 'I
I ft:. ' liv uuv of Iht Ilrm Jp^i
Cy»..MI r«irltlrr».l In Ktr- . I.
Uuulil.
I'ri. •• r«M(>tialil#, filook («u«r.
Nhlrvil. Sriiil fur Um* illu'lml .
. tolb lxiuf.l1 1'aUlotri* l-Bkl.
SAVAIJc:a KAji.M.'M.
DiTllun, Mkh
104
ADVEHHlSKliS' Al'l'KXDfX.
The Barmeister & Wain Danish Cream Separators.
FIRST HONORS CARRIED ALL OVER THE WORLD
I I I
BlaAkbiim [Ktit^l.m.l] iShl
AilS'.rx (rii'iiin'rkJlKK.'l
VcBti'ivig fl)fiiin'rk|lH8:i
IjimlskrnnH [Sweden) lK<:t
AniHiinlAtii llliillHiiil] IHhi
MOiiilien llt.iv.iiiu] 1S>>1
railM [Krinicp) lb85
I.Miiilon IKiiglaiiilJ ISs.'i
Ui'iiiiin (KmnceJ IhhT
Ni"iilcli«t*l ISwitz'il] ittsr
ALL THE ABOVE ARC
HIGHEST HONORS.
Manov-T [llinovrr] 1881
S)-l..ll lliiiliiml) 1M5
Oreliio jSwcilonJ 1*98
St. John's [Caiiaila] 1883
(ihi'iit [ildijiiim] 1844
I irliiMi- (lii'iiiiiark) 18S.S
M.uoiUcs (Kniiiie) 18H»>
r.iriH ll'iiinoi!) 1S87
-^JJT'^Xtix WIlHirx IKiiiliiii'l) 18b7
'riiKiK^ [Austria) U»7
"""""HoilteT" "'Danish Dairymen's
— « October 1885 • —
Gtueral Advantages.
TX?-FAVORITE.-^£r
— 110 i\<ici:asi; i.\ issn —
1000 Sold in 1887.
GUABANItEO CAPACITlf,
Smiill Vrictiiin.
jntpercpiihi, n>,/r. I ImprcTcd A Stj-le. \ /
Saves Jre, Time. Sj}iir,. iM.UIMt to I'.'.OUO |li>. ,").(MI() to (i.ddO Il.s.
.MII.K
' ill '■) lioiii>" wciik.
ImprcTcd A Stj-le. \ / Improved B Style.
.").(MIO to (i.ddll 111
I I .MII.K
/ ' ill (! hours' work.
=^.Milli -
JIanilhd J''rish.
Jicliiriu'd Sii'K I. \
J)i(iun lint iiiicf It dull. I
Jiniirorid ftr Cue.
Purer
ICiillor
Sii liter : '
III Ittr • : .
VI lo SO p. f. greater yict I.
llUnin! I'HH KS.
TAKES LESS POWER THAN
ANY OTHER MACHINE.
t^ This mcms tli:U tlic DANISH
Mailiinc, coiiiparcd to any
other niacliiin',
wri H A (;ivi:n I'owkr —
will.
.'^KIM :he inmf 'lintiiHty 0/ Milk Clffr.
or " " " lit a l.nii'fr Ti:iiijifit^tiuf.
Or " " " in [.I'M/ Time.
Or " " " 111 tUr Siimr lime.
Bran-li Ote : 536 Craig street
— AT (JAUiii \ (OS-
MONTREAL. OUE.
Sole Agents for Canada.
Itie Dominion Daiff Supplf Co.
_ ALL THE ABOVE ARE
-^ HIGHEST HONORS.
Denmark, Sclileswig and
Holstein,
—•November 1886 »—
-^ l««0 IX ISF
Special and Uni<iue.
— o
I.iin.list ( iiiuirilii.
Smiiiler Sjxtri:
Sniatlcr Atti mliince.
Aiitiintiilir Siiml iniil
Iiillinr lieijulatora.
( 'liiniiii iili/i' Fiiil and
Skimming.
Liflina Titlim
fur t'ninn iiml Milk,
J? to '.V, Samples
'J'l.itinf/ Apparatus.
riNlvST WOHKMANSUIP.
HEAD OFFICE:
.1!) ST. ,*\.\ ST.,
St. Hyacinthe, Qne.
CliHAMlMi nV MACHlM-:ii\.
100
-THE-
Tlie Best. Cheapest. Simplest
and Safest Cream Separator
ovor offered tlie Public.
Makes more and better Butter.
Saves time, labor and expense.
Cleanses the Cream of all Impiir.tieo. i
Preserves the Butter globules intact. ^
Can regulate from tlnn to thick ;.
Cream instantaneously while m motion. <
Extracts all the Creain.
No Ice necessary.
Power required, one horse.
Any motor.
Does not Churn nor froth the cream.
uiiAT Tin: isi.ns or Tin: i»ic ksiisoh say:
M. A. ( 'i-.M{l\. 'ror.iiitn, ( ■iiiimtii — I -In iiKt lirsitulc is .saving' I Ii;im' I lie l"'.sl Scparutor in the
nomiiiion of < ';iiiHila. and am will .-^atirtlii-il.
WM. \VinTlN(i. Ilolvnkr. .Mass. — It Kivos nieK<M)flsatisfactic>ii^it wcrks wit IkhiI any troubles
and wf aif ;;i-ttiiiv nn'rc cfcani than we liavf v\fr had licluic. Tlu' huttcr we iiiak*
\H all gixHl flavor and •^ivv.^ ^^immI satisfaction.
DR. E. L. STl'UTKVANT. Director, N. Y., .\)^ii'iilt!iral Station — lur our work it is of ex-
cellent sorvioi.', and has dxm- all you claim lor it.
>R. RICIIAKD II. 1,1':\V1S, Ual.'ii^'h. N. ('.— latn mori' than halisfii'd with my Sei)arator
My butttT took the lir^t rroniium at the State Fair of North Carolina.
For Cr(':niH'ri<'s liiiiMiliiiK: si larK<' fiiiaiitity of Milk wc Mniiiiracfiiro
to ordi'i' a S('|»araior SkiiiiniiiiK l.iOO |>»iiiitl>«
oi.Uilk |>or lioiir-l'UIC i:, ii'.UH).
Fj: fall '^ar'.iJulL.rj ani Djccrlc'lv: Illuatr^'oi Galaloi'uo Address
BACKSTROM CENTRIFUGAL SEPARATOR CO.,
10 W. 23rd Sir.. New York City,
10«
.4 1) \ KHTlSEliS • A J 7 'KM > I .V.
■A Oin\\]fog&.\'.
to /utproe FATMER TlfAE by hAViiy
'one in uj< before ttK i-hi'i cf *(?e IJ/fh C<nfwr>-
■A0CKT5.WAHTfl>:ai'SS'
Dairymen andCheese-Klakers!
SEND
- POST -
- r«nD-»-
with Name and P.O Address for oiir Dairy
Goods Catalogue. We have the Largest,
Best and Most Complete Stock in the
Dominion. Also Seed Catalogue if wanted.
ADDRESS : yOJ/.VS. I'r.ARCl: : ' l\>.,
London, (]nt.
G. S, CLIMIE&SONS,
Mini.fartiinrH 111 anil DiMlirs in all kiii4< of
DAIRY UTENSILS.
Estimates given for Complete Outfits for
Cheese and Butter Factories on the most
improved plans.
CKEAM SEP.iKA/Vk'S A srEdALtV.
Address : G. S. CLIMIE & SONS.
Listowell, Ont.
CHURN 8!
CLOTHES WRINGERS, ten kinds;
WASHING MACHINES, two kinds;
MANGLES, three kinds.
Carpet Sweepers. Meat Choppers. Trucks
and other Sundries.
SEND FOR ARTICLE WANTED, OR ILLUSTRATED
CATALOGUE.
Cultiniiil F.x. I>ii-1. 1111,1 .iii'l M'i il, I, .ml. Ml, V.W'^ , l^.s•^
HAMILTON INDUSTRIAL WOKKS CO.,
IIA.Mll.rON, ON r.
T") \\7 CrPMVP Maiiur.iiluivr of Sii|"'r
I . \V . w>'l Kw.Nvi" ill Che-se Factory
Machinery. Tw.-iitv in.- v.mis' |iia. li, ,iI .a|„ i irii.r.
Patent W.'ikIiihk I'ni--* C- -i'"^ '''" 'I'l'l '"" 1''^- ' ipm it<> ;
over «IK) Ml iiso. Cheese Vnts '111 .m i-niiifiy in'« |iiiii-
< ipl»('J ni/e»- .^..'HJU n:hl ".imi) llts laparlv) Hydraulic
Prette* (all inm -ciniaiily Iniin I |iir>iH'liiT.>r i.uistaiil
jireieure. Press Hoops with :i lati' iiiiiU'ivr m ui, miking
Uietn superiur In any liiiu|i in lliu iii.iikel I'laM.s ami
siJ^riflcatiimH fur I'lii-i'.^i' I'aii.nies riiini^li.'d.
For further irarln'iilar-' a'ldii'sM
P, W. STRONG, Urockville Ont,
I'Mr <il Miller fiir WiiithInK (irnnnliir llutt.rp.
It Ih thf priinticc In Ucnimirk lo work the hulti:r
without iiiiti r. It (iitcs nut folliiw from thiw tuv.t,
that the systcjn of dry working is bust for Canada.
Tho wrIliT fully hclltivcs, nii the contrary, tliit,
whr^rc /finv water isaviiilnhlrunil ahiindnnt (which
in Canaita nun/ he ovury where) it in hettcr lo wash
thn butter (In Ha i^iinular form, uf cuurbc,) in pure
eold watcir and bnii«.
The iinalilyof I)aniHhbutt('r Isnot nerosxarily due
to tlii" feuMMH of their prat;ti(^o ; it may liav« tieen
obtained in spito of it. Home uf t ho worst butter
made has been niad^ tiv dry workinK. Tlie siier4»HS
of Danish butter is due to the e.iruful and .skilful
manipulation of thn milk, erttaiii huiI biitt^-r, from
mi Ik initio mtrketini{; I lie re-iuit of years of ex pin-
siv.) eilucHtion of the people. The .same Hlie4'CH.s,
or nvpn Krea'J-r, mijjlit havi? been .iiljiined bv a
dilferent iirocess. The writer is satislled that tho
rraeiii-e of usjnx a lilierni <|nniitily of pure water
or brine in cdnneetion with the ttranular proee.sH, if
({<Miei ally adopted in thiHeoiintrv. will au 'oiiipliah
eipial or even better resul'n thiin dry working.
Hinre the latter process rc(|uirus luiich miirf Mhill iiii
tlir jiiirl oi' Ihi' (i))! riitiir than do»H brine waHliinK.
^lueh ;if the faneypriiei! butle.' of to-day is made
ll,^ the free \ise of water in Caiuida, tli(? I'nited
.stales. EH well as in the noted ilairy diHtriets of
Franee.
'I'liis position iscndorsei by thckcpnlyobservant
I'r )f Ilebert.Ho'i who lately visited Deuiiiark. In
answer to an en';iiiry iinide of biiii. purposiily, by
the writer. I'ri>fes4<>r Ituliiirlsiin said " Ves, I found
rirr wcirkinK of lui'ter to be the pntctiee but like a
HOOd many oilier prai'iees I s;iw there, I woii'd not.
recommend it« ailniiliun in ihis couii'ry. ! think
in many respects CaiiadiMiis ran eiiiit;raliilato
thoiiueUe.s upon beintf aln^id of the liuni.sh dairy-
men. I »'ir ine'hii Ifi and i oiivenieiires fur makinff
and handliiitc butter are in many respuclB superior
to I hose of I lie I t'\iies."
Let us not blindly adopt or follow a prat tice
siiniily I realise it is a in'm lire of siieeeHsful butter
maker.s l.et us. ratlier, make the most of wliat,
in our own prartire, has been proved to be bewt
a<ln|)led 111 our pei-uliar <'on(lilioiis, learninif, of
course, all we may from our foreiKu eoinpetitors.
I.el us for instance, be (pii.k, aliove all lo adopt
the <;raniili«r I'roreitit for ehuniin;;. WHshiiiK
and salt in\i : let ;is v'uard ai^itinst old eream. imiiiire
water, poor Halt. Imd pHck'iuf : and, like iKiimark.
adopt sninr ai/sfi III in iniiilcithiij.
rreiinrliiK ItuHfr ror .flurkrl.— Of Prlini>
linporlHiM'r. Tmioflin butter-nuikers areBatislb d
Willi tr.e butler wuli i liuriieil, IraviiiKlhe rest, more
orleso, loeh.incc. Hu' protilatileresulta a re secured
only by piovidiu.; fur the butter riiicliinu (tie
(■on''iiiii< r 'I be imimrhince of HaltiuK well. pa<k-
yvell and iiiarkoliuif well, i.s well shown by Professor
Arnold, ill re!iitin.i his own i.'xpciieuce in l^undon,
Kntilau'l. and rofcrrinic lo a sample lot of American
builer found in a Ii union war house.
■■'J'herc were no distin»rnishi,ij< marks nn the tubs
to iiuli<:ite wlnise make it was, or where it cumt;
from, li'it .iu.lniiiK from the sty'c of the package, It
was frem I he West. 'J'lie tubs beM about sixty to
Bixtylive pounds ; they were of hardwocHl, with
soft wood coyers. and looked new and briKlit.
Upon reiiiovim? the covers and the muslin from
the top to try llio butter, th<' eontents of tho tubs
locked cleuu and appari'ntly well preserved. As is
too iiimiiion Willi our butter, its deep artitlcial
dyiiiK was too biiih to ajipear natural even for
June, and terved to advertise its Americau ori);in.
It wii^^ lo bijjh to be well appreciated by KuHlish
coiibniiiers as well as Knj;lish dealers. A lowerand
more uatuial color of Kood luiiter is prcferreil by
them, a.s it is by butter fanciers generally. The
butter lui'l ovidciit ly been packed at u tcinperaturo
I'tmsideraldy above that lo which it bud afterwards
been expooeil. and incoulinj; tiad slirunk away from
tho slaves. leaviuK a spice liet ween ttie butter and
the side of the tub ^'iviiiif nii unneoeesary e.xrosuro
to the air. I';, riinumt; a Hat trier, resembling a
tlat Hie, down between ilietiibaud the butter, the
butter adheriui{ to the trier showed abiul condition.
Tht^ tulu ha.l not been more than half soaked, snii
and before separalinir fiom the slaves, thn butter
bad absorlie<l so mm h sap and lla vor from the wood
as lo badly demoralize it to the depth of an inch to
an inch and a half allarnund the sides in every tub.
The soft wood ui the covers ha i not been deodorized
at all. and tnniiKb riut appearinK to li>ive much
odor, and not at all in contact with the butter, yel
DA in Y SUrPLTES-yfARKKTT.\n.
107
thesri'nt of the wood had pcnntratril tho whole iiur-
faoeof I he but tor iimli^rit In every tut> ff>:n ti third
to a half an inchdoaji. rntiiilnK lorioiiM Injury, of
('ourse \Vho;i H-half round trier was ttriint into
the centre of the tuti, it limnKht out a trier full of
u-t niru lookinK b^Mer as one oit<-n h<m>h. It wih im
Nound a8 a unl, lui'l ii.h HweetunduroniatlnaHaroHu.
Tlu! t<>x uro \vii.t Kood enough to («• (Killed ;»«rf»'et,
and with forty aH tho iiieaaure of (»<rlt:ctiun, tho
flavor would have scored lhirfjrn«hi or thirty-
nine. Kut there wiix Htill another dihcount on ItH
HBloablc va ue in Ix)ndon. It waa HaJted un ounee
to tin pound, whhh la twlp« a« n:uih aa the belter
e)aM8 of RnKllxh consuniera prefer. Kreiii^r from iiH
condition in the middle of the tuba vhat a ehuleo
iirtielo thin butter wiu) when flr»t churned, nnd
what a wretched condition it wan in whi'n opuned,
I eould not tielp lamenting tho misfortune, and
Hpprueiatini; liow much »iiHior if waa to hpoII ko<m1
tiutter thitn ilwRHtomako it. The Importer valued
the butter at aixtu«n conta a pound— a price which,
jerluips, would not more than cover the cost of it8
production. Its firm u^nd solid texture, and itH full
Mild peculiar Itaver, could not tiavocome froin^n.-ta
alone, even in early June. They were ctidentlv
the prodiK't of Krain-fe«l cowH, and it is net at all
uncommon, where iiiiich ^raln is fed, to have the
I'iMt, in feed aloiit), of the milk for a p uiid of
butter to eduiil, or even ex'-eed, sixUicn ceiilH. It
wou'd not be very likely to <H)st Ichm, making all
IbelnhTund exiieme Involved in convcrl ;n< llio
milk Into butter anil inirkutiiig it, a to'.al lusij to
Bomrbody.
Had this buffer hn^n sf^aaonod with half the salt,
and colored wi:h half the dye itc.onlaimxl, and hiul
the jiackiige been propurly prepiirnl, it would
readily hiivu brought ten cciita a pound more than
wtin aski d lor it, iirnl ilH rc-al viiluu would Iimvd
been tlial iiiui li t{ic.itt:r, It was clear to mo t hut
from iiol kno\\ini,' how to prepare pm kaKCH for
butter, and from not knowing v.nat would suit the
<:onsuiiierii to whom it wu« ollercd, either tlio
cruiimcry mamuer or his put runs sunk ?Ji»fl on
I'vcry t'jii of bu ter -eat a'lroail in tt at coiniition.
The loM.-i was ubsjlut;. 'riara was no Kood in it
for unylioilj.
It would' have done the muker much prood if
be could have been there and Been hi.s half-
prepared iM-kflKCH ojiriii'd, Hiiil been uii e,\c-
witncMi* !o the iiii-i liief his iK'Mordiue, oi iiei<lit,-enco,
bud done And \vl,eii I saw liow diU'eieiil Iho
eoloriiitf and .SI I'Honint; were from what KuropeanH
desire, t arpi'ccia ed li.nv i'!ip.> taut it \va,^ for
manufacliirtrs of dairy p.-u.lui ts to know where
their xo'ids are Koiiiir, and lo bIihIv the lasUs of
Ilio iiistomers to whim they are oll'ered.
It i.s worse than a b irren waste of lime for diiry-
Mienlotry to ex i^nd an exjiorl irado Willi uit a
liiilter kiiiiwleiiKe of what is wauled aVioail. and
how lo lit iheKools for lh(\iourney I hoy liiii^t uiuUe.
iliid lliii liulter slopped i'l Cliicatfo, where its
hit,'li color iindsaltiies.s wou'd have becnac tiptable,
andtfonoat once into couMimplion, before lliero
was time for it to lake injury l>or,i llie tubs, it
would have .sjM for e:^;bt tciits a pound more tiiaii
it broiuh: in JAindoii. "
Over-SalllnK Itiiller.— Tho followinp,' letter re-
ceived by the Hiilii',r (I I this book, alter the issue of
the first editio.i; speaks for itsell. It is emphatic
in pointiDK to a ncded refcrin in the direction nf
lillliter and belli r salliuK of bulter. It is a word to
to tho wide, and by tfie wis';! will be heodeil : —
"The point iirfjed in your pamphlet that Cana-
dians over salt their butter, is very iiiipiii laiit.
Canadians in London,rnay notice that what l.onilim-
era look upon as the bcitl '.iiitler, tastes ra'licr Hat.
This is bocaugi) there Is comparatively littio salt
in it. It wius the common verd it ihat tho very
best samples of our butler at tho Colonial Kxliilil-
lion were not liked for this very rensou ; and sume
loniplained to tnc that there was even a bilter
twaiiK to it, rysuliiiiK probably not only troiu an
excess of salt, lot from salt of a poor uiiality, at
least havint; ehuniical eliMiients which uliould not
be proaent. The latter fact may partly account for
the early rankiiets of some sauip'es of our butler.
The fact is that Canadians nenerally eat moro salt
ill their foo<l than KiiKlishi.iea do. and if they wish
to rugaJn their hold on the KukUsIi inark'jl. thjy
must make a radical cUanife in tliii u«o of that
article In their butler ' K U liimiAK, J'liblisher of
tho Colonial Kiiiibition Jvurmtl, l^oudon, Kng..
IMPROVED
BUTTER
IP YO J REALLY WISH
to UBO -.lO TPiy tx»t Uuttnr
Color ever niAdei one Ui»t
never tunia nuicld, klwnyn
Klvea a brlctit naturml color,
I aud will not color tho butter-
milk, oiik for Wulla, Rlch-
I ardoon & Co'a., and take uo
other. Bold evorywhe'. <j,
, MORE OF IT USED
than of all oDier iiiakoH oorrw
I blncd. B''iul lur our voIua-
I blo drciiLan.
Wells, KicHAitDsuN & Co., Montreal, Que
General Founder and Machinist.
QTEAM K.S'tilNi: Hidl.KK,'^, KNtilVK^, I.ATIIKM
vi uimI I'hiiii-'. Butter Factory Ennbie";. Bollert,
Etc., a Specialty ; also, Cheese Factory Work.
bend for UhiMtratcii CtUin^uc.
A, 8. WALBRIDGE,
MVSI IC, f.U'F.
H. A. NELSON & SONS,
Montreal and Toronto,
WHOLESALE UKAI II;.-, AN1> mam km -MUM,.- (iK ALL KIMiS (■?
WOODENWARE,
Churns, Butter Tubs, Butter Bowls, Butter
Prints, Butter Ladles, Bulter Spades, Etc.
,T'^'-\-^ t'"- Nelson's •• GEM " lluK-r I.a.lle.
Tln' Im,i III the \V..ii.l I
Colonial Vk. Iii|.lniii:i ami .Mi^lal, l.fHiMoii, Kii;;., IMV..
Doivrinsrionsr
IS
HiilliT-Tiil) Jliiiiiillifdiiiiiff Co'i'.
I
Wl'. Miiflii' frniii l.cst \Vliit«S|.riii'c 7011). Creamery Tiih.s
Willi Willi.' .■\>li hottoins, ami .'iii and "Ml.. Iiairv
Tabs ; aS.i, lli< Tin Lined Tubs, «i " GARNET " Tubs.
wliirh ar.; Imiiij,' u^iil, iiliirisl .•xcUlsivi ly, ill WtsUrii
Uiinrio Creaiin Ties, and j.ruviLg very sutisluctory.
Fi.r prices, itc, npl'ly to
PUGSLEY (t BAILEY, - - Selkirk, Out.,
K,'.Or. DOIVIINION BUTTER-TUB Co.,
KINGSBURY, Que.
LACTOMiriliRS,
CRl-AM GACC I'S ,
pi:r ci'.xr. c; lass us ,
G R A PL 'A run c A' /://.]/ y i'n/^s,
yY7.'/;.v/.,)A' /--'////.A' /'A'oc/:ss ,
EXTRA C T ME A Si 'RES,
PAIR Y THERMOMETERS,
SAM RLE AXn TRIAL. (; LASSES,
For Sale by
LYMAX, SONS & CO.,
384 St, Pail Sc.-eet, Montreal,
t'oloiiiai Kx. L)i|.luiiia ami .Mulal, l.ornloii, Lu„'., 18.%
108
ADVEIiTJSKRS' APPEXUIX.
fgJUl—
ht F^ATHSf^SEDjocommorvIyus^i^mon^
f arnrxeri fol65 i^-itilf foo closely ^ibou^ fhe —
person, he^r'ng p^rti of +he bo<iy jo enfolded more
>k>\ 'thoie parls coverei or\1/ by the looker ^o'p> dot/imo;'
CAusmg an unec^ual ■t'erAperatur^ throu^K the Jyiterrv^
reSuHing In nerwusness (!^ resfUssness . On rising, f€V€riJhne.ss dn3k-^
l&n^uor is€xp«rtenc€6. an6 whil« dressing ^in^oin^ouf the ^it'^fn receiv*e^ !
a chill V\ nzpefition.offhis.niqht d'li'er ^-*-*- '=--— ^==^ -«— — —- ^^^^^J
TV^M results m
^ The exfr^oriinAry previiiknce of \r.
,
ers 15 Ii,rocly6iie^othe use oN
fe^--::
^THE JTEffiP liEE)--ii>^
-^'- plicei bencjvh +he peathcr &e6, i>i every Cin6i(X
r^' /rouse Kee^>tr will at^mitcAnnof be mjii>e up
\,cvenly or twice aliKe— ^TFfAWy/eMs-
" '^ -too much '^o the h«2kVier p^rf^ of the bo<iy .
^-causing i^to he fn a>crAmp«2<i an6 ■« —
.-unheJJfHfuI position - TAiiioif,
-of be66in^ involves a vAst amount
. - of unnecessary 5c tiresome worK.dn<)^
cre&tes voIumeidf<iusi'&diT<' which CoMccfing oil fhrouyh the house ^'
again multiplying wor)^,& causing. unnecessary wcAr o^oirpetsj
^"^urniture je+tlei on the lungs aaciisjfhus afruit|al iourcto^'*
.FREVEHTJpN i; better ThAHfbm
of the aI>ove e^ 6er\t 5ij^6 vantage; Ciirloe. over-
corrxe by the iubititution, o^ a Qoo<i'fofrr\ of
^pRlNCi /*\ATTFteSS wi+h a>. proper ov«r -
^\ATTf<^l£J5 both of vvhicK C6n be purchased for
eSbou^ ll6o(Iarj leis than "two- thirds of the y^luc of i-h^
■feathers necessary for dfeaiher be6 o J^ < a r ^ /•
IMthe [>oniNioHofC<ANAD>Aan<lOREy\TKFflTA!N fK hospitals Asy/umi 3C
\\\ cth«r publiclnsfitutions have been jiuppiieci rvUkinly wif'^
^^'■=i-»--— — <■ '■ — ■•' ' ■ ^1 "^"[jiah * V L \ , l-the oopoii te pAg e <i)
■ >RE;Fc:frerice6 — jI^AiNufacVureA by ^ . >■ l ■ -. i.r,.y-T7r«'
T?rftl£LLY AIEDICAl MSPtCTOK OP
**USliC INSTiTijTiDriS IN OriTARiO ~~
LAW^ON TAIT f= f^ C S ?i^'r,V-'
ONE OP -Mt Highest /^eDicAi .^oTHof^Tieslj
IN THE^ wOF>,LD
anu^i^be:^\\/ATERVlLLE ;JPL_
'\t obUme^-froniall rarrtiture(k'akrj m the Somimo
iJ.»ifc,.--_ . . ■ -. ■ -I , - -
ALI
SClKXriFIC IIOUSE-KEEPLXO.
10»
WHEN PURCHASING
'Beadj lladd Olothing
-ARK FOR-
11. SllOMI k CO'S
u
It is Well Made and Reliable in Every
Respect.
Colonial Kx. DiiiUiiii.i mul Med.il. I.on'lmi, Kiig,, l&HO.
THE
New Williaiiis
— IS ^l^R—
Simplest,
Strongest,
Lightest
and Quietest
Sewing Machine
OF THE DAY I
For Sale Everywhere.
IIK.M) OFKTCK:
1733 NOTRE DAME STREET, - - MONTREAL.
CLAPPERTON'S
Spool Cotton
THE BEST.
.COMBINATION " COOK
FOR COAL OR WOOD,
Has u Koiinil Fire IVit aii'l Klinkt'r <;riitr. Wnr-
r.iMliil lo ri'Uin Fire over iiig\\l iiii4 work well.
McCIary'a Famous Stoves, all Varieties.
We also niHiiiir.irtnrp all kimla (if PHKSSKD rilCCKD
niM ,) \l>ANNKn TINWAKK. BTOVIO ItOAKD.S Oil.
STOVKS, KKTRKlKltAToH^^. COAI, llous, FIUR
SlIUVKI-S, and ACME KIIY I'AN.S.
Colonial Kx. Piploina and .Mclnl, London. Kng., 1S86.
IvrcCIilltY i>I'F'« Co.,
I.onJdii, M"iit rial, Toronto, Winiiipcj;, anil London, Kiit;.
AWARDS !
.riKST I^ICIZKH. niPl.O.MlS
a:\iI> .Mi:M.ti..s :
ISJS - Oiit.iriu I'rovincial KxliiliitioiL
1S7!> — !>oMiiiiiiiM Kxliiliilion.
ISH«— Nova .■•■I'Mti:! I'rovinci.il.
!SSI -I'liivinriilil-Miiliitiiin, M'intri'al.
ISS'i— rpiviiifiiil I-'AliiliiUiwi, MontrHal.
1.S.SI World's Kxliil.;tion, Sluiitrral.
IS,S.">- lli^'liist Award at Antwerp.
IS.S(i iM.ld Mi'dal. IlijiMin.i.ii Kxliiliiti.in.
ISS« London ("oliini.i! and Indian K.xliiljitlon
surERioR MERITS ;;,'.( ;aij: spri\(; imattress.
, of a it Dltd .stri'ii'-th of 70 II
'ii. Tolnl Siti'iii;:
Spring Strength.- In tliu average Mattruss tin lu arc 70 s-pnnris
Slrrii»tli. 4,<>00 ll)s.
Construction of Fabric— Connectlnp tlip siirinpt tlierc aro from SflO to l.fKO V's, or links, nialiing a very fl.ie Bnrfar:i',
and Po coTistni.'t -d ili it, in rise of ai'i'i lent to any one pleee, It am rnsily hit T'jhiTd irith veir.
Centre Support.--'l'tiese V'.s forTii a diveryiiig eonneetiou witli llie end s|irin(.'s, tliiia giving; nnnt .fu^port to the frn-
Irnl Part of till! mattress, where tiiere Is tlie gnatrst Btra;ii, imvi ntiiig the ni:itlres8 from sagging in tlie centre, llic
ti.ile Spring Mattress in tlie only one using an oil-tempered steel spring, so eons'.rncted tli.it it retains its oiiginal siiape in
the oeiitru— the others always sagging at that point. This is one explimatiou of the bpiing mattress, and its adoption In
referenee to otliers in hiwpitala and asylnnis.
Frame.— Adjnstiibli', kiln-dried, oiled, and two coats of varrdsh, to prevent them from harlioring vermin, or being
affected bv lieat or inoi^iture.
Production.—' >iir pnnhiction has increased from 8,000 In 1884 to 1(5,000, our present prodnction— 18S7.
Ask Your Furniture Dealer for the Gale Spring Mattress. We, niamifacture only one quality. Vou
can make i;o mistake inhuying It yop liiuf iM sid* rail ot frame, .stenni print of our address,
OKO. a.iLi: iC SON, WatervlUe, Que.
110
A D VEHTlSKliS ' M'rESIUX.
HULL CEMENI and IIME WORKS
C. B. WRIGHT & SONS, Prop's.
Ill I.L, r. u..
M/iiiufiiotitrHCii, Imiiortcn and Di'ii.'ith in
Portland and Foreign Cements,
HULL CEMENT OR WATER LIME.
COMMON LIME for HuiMint. Pl.jstninj ttc.
8up|)lie(i in Uulk or Barrels
Newcastle Fire Bricks and Fire Clay,
COMMON URICK3 AND TILES,
Land Plaster and Piaster of Paris,
nim:>Mio> t.M> Kiititi,i: stum:
j^isriD i^x^srs siHiiisrcs-XjES.
Colijii.ul V.K. l>ii>iiiiij.'i ami Miiliil, l.ijinluii, Tu^, lbv>.
J. L. GOODIIUR & CO.,
M.iiiin;i';UirerN .if
Leather Belting & Lace Leather.
Tannery and Factory, - - Danville, Que.
Gold Uliidal Dominioyi Exhibition,
Sherbrooke, Qiic, ISSO.
■SEND FOP OUR PRICE LISTS AND DISCOUNTS.
Hrlrnrc In llir Knlr.i- .1 i'lirilirr'a Opinion.
Till- intalliKcnl liirnnT h tn'lief in Hfienlilli' inuthcxl
i-4 well illiiHtniUxl hv ili<^ following extract from a
"plain faniiLT'ii" Icttor to liia Iiicul papur in Nova
Si'Otia: -
" A igorxl tlilnjf foruH nKxInrali-ly Irnrnwl farmcrH,
ii fur aKrii'iiltiiral writinK ><> Ix) luiidu plniii, or in
oth)*r wordi not too wieniillo.
■• Wi- oiiKlit 1 1 know At itic saiiio tliiwthftt wienf^e
in tha rit{at htihv, thut In, a knowlodK" of thn
prinriplofl, of thi- fmidniiiontals of rrop*, of noils, of
aiiiiiiiiH. run he ii..iUt«i<i()<I, oporaicl iit>on, turned
iiiui at'i^oui't, and is of lh<i utmost iiiiportunoe to
fiirmern. t ienro (ilnMitles, UiHliuKuiilies, Inyn
ilown iiPnorti\ priniiploi; iirt ili-po.ifM of the.ti!,
irncHlB thwrn with living I>o'V''"'. aud iuni» tticMuto
p'liciic*! ac-.:ount, Loi u"). furiiirrn, not KrutiibleKt
Hiiontillc; ajrriiMiltnrc. Tiio si-icntist ih our best,
our rnoNt fnithful friend."— Aont ^culOi I'liriner'H
lilhrli) Aiilii/oniali IaIio.
Hrli-nci- III tlip Hiilr.v Tln'ory nnil FrnrlltT.
" Till! c.i: ryinn out oi curh of tlic I'.illi" I'lit pittCDiBcs
iliiea not neci'^«*ril) luviilv<Min lu iiiiaintniK eon tho
pan of tho opijrator with llio kno\vloii(i;i) of the
pocu iar ijualltiuH or pruiieriji"* of tho nuilerial
\viirUi«l upon -milk, cri'ain or hullrr, 'I'ho priK'CBs
may he followed out ino'liauically. the operator
imitsliiu-'. a.s it wen;, the prueiire of others who
employ Iho mlen'ilie luethixl, I'n- iiibtanco, earo
and ileiinliiieHs may lie praeliced withniit knowing
how important tlio elleii upon the pniduci ; liuiter
may be WMNheU in a granular stiit4! u illiuut thought
of the. in many rei<p<'ct£i, great advubtui;u in the
praeiii e.
•• Yet it ia tnio Ihnt a UnowlPcTKo of f 'lo why and
wherefore V any process enalile.s llii! operator to
follow it oui lot only with more pleaaure. but with
nior<! advantaKH. eertainty and prollt. While i{ood
roHults may be obtained by earefuliy foUowintc out
a practlee that ban been acnuired without ii know-
lodKO of tlio theory involvf-d, many udvautasoH
would conio of understandlnK the theory. The
operator would be able to provide against
(exceptional casen wliiili Boniotimes occur, that
otherwise would bo dillicult lo meet. A more rapid
advance toward iiorfeclion would be made by ono
pos'i-esBed of both theory and practice."— i'/ry'at'e to
" Scitntljic Hultcrinakinii," JSSJ.
Keep Free from Accidents and Break-downs !
SPECIAL :; AND ;•: IMPORTANT ;; TO •:; AGRICULTURISTS ;; RUNNING ;; MACHINERY.
— When You Require Machine Oil
Xj -A. I^ ID 1 1^ T.
a.id be Convinced of Its Matchless* LubricAtinf; Qualities.
.N'KVKRbo witli„utlAKUI>EOil, if you wUh to have yoiir BK.iri.Vt;, .IIOWIXG iiii.l Tliltl'.SIII.M; M..hi'uii
in jptrt>':t oidiT, K"i«d rujiair, hrii^lit and clean.
Aik your (\pk\it for LABDI.\°e, and sse that you get the (iEV!.':.N'K. Uowire of iaiititions ! Q.-.ality of our Cylind.T
and IlamiHii DiIh unBurpa*»«d.
Hurrah I for our Famous Boiler Compound I Guaranteed to i>rovciit scalirg or fiiainiiig in HoiUi^. I'urf/Iy
Vegetalile I No amis I Woinlirfiil fuel SiiVir I Try it I
Qlobe Axle Grease specially cheap I Maiiuf:;ctJrur3 :
McCOLL BROS. & CO., Toronto.
0//r Pec vl CHS Mdchhie Oil
f\f l/fc Jificst I^tfbricftnt hi l/ie
'J)omin/oii for Iteapct'H^ Mow-
T/trcs/iutf/ M ft chines, Sc;
byevety I^arme?'.
ncrer //inns, and n'ca?'S ionf/er
l/f(fn any olher oil Peerless
AXLE fir ease and Peerless
Hoof Ohitnient should be used
Samuel Rogers & Co., Toronto.
AdHlVl LTLUAL IMl'LKMhWTs.
Ill
eswc^i
^^4N50H^MPBELL-
CHATHAM, Of
I5.000
NOW IN USE ,
SEND FUR CIRdOLAR&PRICE LIST
Ctiatliam Patent Truss Rod Wagon.
+ 60,000 +
OF THEM IN ACTUAL USE, GIVING
UNBOUNDED SATISFACTION.
• ; Willi II Is ;■
///(• />ts/ pi'isih/c />riii>/ of tluir hei/i^ all
tliat can be daired in a lann U'ltt;.'//.
It
IIITKIT. Kl KIIK1 T .1 < O.. St. .I.-lii) Ak" nts f..r
M rtiitiMi'' l*ri)\ 111, ■ s
V l^ .iI.I.K> .t A4.IIC. W.nmi.ir. .\„'i'iiU lor Mini-
'mIm .11. 1 N. W, r
r.. U. ritlOlt .i <■«., A-.iit>r.,r l!riti«li C-..liiinl.iii.
I'.il.iiii.il Kx. Il!|'l'ii;i:i:in.| M.'.lil, l,."il..ti, Kiiir., l^-i;
ay
OJ
OJ
o
♦-»
<D
•X3
cu>
r— I
o
<3
CHATHAM MF'G CO..
Mitlllt^l. OM.
N'an Ai.i kn iV Ar.l It, \Viiiiii|M),', .Vj^'.'iit.-t fnr
MiiTiitirl.a iiiiil til.' .North NV.>t
K. C. Till' m A I'n.. \irturii, r.. (',, .\j,'.iil!i
fur J'.iiii.4li ( 'ciliiiiilii.i.
I{. .1. Latimih, ".'•_' .M.Cill St., .Mciitival,
Awnt fur (jIii'Imc
W. S ('\>^(is. Tii.ro. .\ S . .\;.'.Mt f.ir Mari-
tiiui' I'liivuii-i- .
MAITIT'S COMBZXTSD SSSDBB. ^ IZAHIIO'W.
1^ A OAII^I^S^I ^^^ '•'^'^ Seeder and give it a trial before purchasing any other. It will
-^ /\ |\ A I 11 I\.v5. Cultivate, Sow and Cover in once passing over the ground. It is
Simple, Durable, and any boy who can drive a team can operate it. It will sow from two
pounds of Grass Seed to five bushels of Oats to the acre. Our Patent Spring Tooth is, v/ithout
exception, the best cultivating harrow tooth in the World This tooth is easily adjusted, and
can be set to work any required depth in the ground. Ii is the only tooth made that will destroy
quack grass. Write to us for Descriptive Circular.
Tin: .1. W. MAX\ MiXl FA< n KI\CiJ CO., rLiiiiittMiN
R. J. LATIMER. Agent Montreal. BROCKVILLE. ONT.
lid
AD VKHnsKliS • Al'J 'KSDLW
SOMETHING LIKE A COW.
niltl 1>M:. or hi. LamlMrl,
T//e '.vorld-faiuoiis Jersey Cow, of Oakland's Stock Farm, Ilawiltou. Out.
IN a scvi'ii-il.iy let, prndiic-cl :k(( dm. r.', o/. of iii;irki'i:il.|,' I'.ulttr. Tin' .iiiaiitity <>f
milk was 'Jl.'i llis.: ilic liiittcr vuliic ul' wliidi was l.") per (;ciit -or, four times that of
the best ordinary milk !
'' Thiit'c is a rent IJrononi}/ in iHtcllif/ence.'
MORE LIKE A POOR STEER.
THIS cow, in the flush of fi't'd and in her fulh^st How, jjjave only 18 pounds per day of
vcri/ poor milk.
Thanks are due to Prof. L. B. Arnold for the above eu., which first appeared in
Prof. Arnold's work on "American Dairying."
THKHK AHt: C(t\VS ,l.\/> t'OII'.S.'
US
JERSEYS! JERSEYS!
OAKLANDS JERSEY FARM.
Jerseys or Grade Jeiseys are absolutely
necessary t'> |ir(»(lii(c in a year tlio
MOST BUTTER AT LEAST
COST IN FEED:
Fxiiori.'iKi' ill tlic I'liit'''! Si;iti-s liavinj;
iii'ovtsl (lint oil ii|ii'tl i|ii:iiiiity </t' IVi'il, ( irad))
.Icrsi-ys will in'oiliici- l*Hi imuinis iimn' liuttfr
in a year.
BUY ST. LAMBERT BLOOD,
wliirli lias |>ri HJiiiiil the l:iij;i si
BUTTER MAKERS AND MILKERS
IN THE WORLD
among Jerseys. Our herd i^i di-f-p in llii.s
l)i(>i><l ; it is coni|M>so(l iif
250 HEAD OF PURE JERSEYS!
All repisti'reil 'or entitled to re;;i'itry) in tli«
AMKKIr.XN Jkusky I atti.k Clcu. In tlio
jiast 4 yi'ars our la-id lias won
OVER ONE HUNDRED AND FIFTY PRIZES,
TWENTY-TWO MEDALS,
AND THREE SILVER CUPS,
LARGEST HERD! GREATEST
PRIZE TAKERS!
BEST BUTTER BLOOD !
LARGEST MILKERS!!
YOOKfl BULLS AND BOLL CALYES
— AT—
FARMERS' PRICES.
Talancey E. & H. H. Fuller,
Hamilton, - Ont.
Thatcher'sOrangeButterCclor
Is ,1 l><-iiififiil iKitiiil. n-it, rily ml wlir.|..».iiri.'. p. i',' -fly
li.iriiil>'»«, nml ,l,Hn ii..t fi.l^.' It Imiijum wliil.' Ilu'l. i «<>
iii;ir tliccilnr .if J (in., mi^f iliil pxpiTla (Miiii..i i', i.i t it.
It li.H iin < i|ii:il nil nirtli. iiijI i uii !•.■ f.iiiMl ,it lie iriv fvrjr
Bli.ii!. KiiTV iKittIc m w:irniiili-.| In u'lvc HiiliNfnctiMii. U'a
Kiiie to vail fur Tliutrliir'a (JriiiiKi- lliilli-r t'olnr.
I'ltoti i». i>i:Rii)>>iiiKr.. %:*ik..
vice Preicilcnt o* t .i%tern Uairymcn't Astocl.itlon.
llrf CKV.l.l.K, (II, t., .M'lV 111, l^-'l.
II n. TiUTi iirn, — l).!.ir Mr : Vniir (imiiKi" Iliitt< r I'olnr
priivri til 1m' tlip IliK-st ivi>r u«<->l In IViitiHl Ciiiiiil.i. Ill
I I't, I I'jiiiiMi tliiiik 111 imy nil iiiKK timl vrniilil iiii|iriivi' It.
It III ikiH II tliiii r.i|..r. iLfK lint I .|nr thfi liiiIliTimlk, i{ive»
IM I'.kI tl.ivnr. Ill KUntt, It In abkolulc luifi rtioii.
1> l)> khvkIIIki:.
^ W. Hrssri.i,, AiiMm, 0„ M<nii«pr <.f Ki^lit Unit, r nml
riiwsi' KactnrifK Im1oii«iii,< to Kr.in.; Hnpl, »a\*. .laiMiary
I'l, Iss-i: "I l|:ivi> tn.-l ,i|| t!iH llult.T C.lnn, aMii am
'■""*■'" 1 111 It Thatcher's Orane* Butter Color i> Hiu
I" Kl 111 til.' Ill llkrt."
I'rlro lOr. ■'.v. .%0r. ^| o» mill «.'l.<»0
Thatclier Mf£. Cciniiairy. .'^ilsdaiii, NJi
AVRSIIIRHS.
I.I n. I i-m IM -I
IMPORTED DAIRY HERDS
i'ri/c %t I II HITS
Philadelphia an'l St John Centennial
Exhibitions
n 1 1. 1. 1 A .^1 It <» i> i> I : \ .
Plantagenet - . - . . Qnt.
POLLED ANGUS
AM)
Ilsreford Gattic
A CHOICE DRAFT
tag Herey Heifers aod Bolls,
ELIGIBLE FOR ENTRY
In American Herd Book.
If. II. POFK, EAST>Ii:W,
COOKSHIRE, QUE.
114
A D VEH TISKHS ' AJTKMJIX.
f FIND Gf^EAT- DIFFICULTY IN PROCUftINC A^
\ l£Rtyc
/-
to B£ t|A
i/j
an6 let otmr <ouArrieJ
^AgC WtlC.AT ■
-\
f^-~ ' v:
/^i
tft: C* . C'H.R*'e«i
r,a^eac:=2r^
•S^"!^!^ c.e/iCMef?"I««>i*T«).
h'OOUS HYUIKSHJ.
lli
25 TO 40 PER CENT. SAVED
By the Use of the Genuine
Q OOK'S F RIEND
BAKING POWDER.
xxxxx
Careful Ilousekcejiors can save to tliat oxlcut by its L'so in
preference to other !'. rands.
The "COOKS' FRIKNI)" is jriiaranteed absolutely pure
and HEALTHFUL , no Alum or deleterious ingredient is
admitted in its composition.
Sold at Retail by all respectable Grocers.
Manufactured and for sale to the Trade only by
AV. D. IMcr.AllKX, ^roiitical.
JOHNSTON'S
The Great
FLUID BEEP.
Strength Civer.
It ConiuhiH
all tlio nutritious
ami liff-^iving el»'-
int'iit.s of iiic.it.
The
W'cahcst Stomach
can retain and di-
gest it, and the 7iiy/i-
est Med ica lAiithur-
ities acknowledge
it to be
The Most Perfect
Fomi of
Concentrated I'ocd.
InvalidH and
Convalescent
gain str<'n;;t!i faster
bjr tak in^ JahiK
stoti's naul Beef
than any otliorfood.
It makes
a wanning palata^,
bio Dererufja that
stimulates tha cir-
culation and inTig-
or»tes tlio wbolu
system.
T'alcen Eeijuhxrtij
it has n wonderful
^' , effect in building up
iy; a stron;» and viijor-
'pi^ (> ux conal it ution.
The Glory of a Man is His Strength.
sC»>
lit
.1 b \ 'Kit lis Kli S • A I 'I 'K.SIUX.
iS. Jl. ^ J]. S' Swin^,
Proprlalor* and Manufaclurart uf th«
^l YIENNA
i< *♦
BAKING
POWDER
Hoilreal Colnii anil S(.cc Steam Hills,
<'liristii> lli-f»wii 4% <'o.,— lliM<-iiit
ifliiniiracliirfrM, Toriiiilo, tin I great
difflculty ill |ini( ii.iii;; a miOIi ii'ii( i|ii:,iitity
of First-class Bulte- fur use in their business
Plenty of Cheap Flour to lie had.
fliiiMl- fl'ariiivrM. niak*' <iOOI>
iiiTri:ii. h\\\ i.i:t <»Tiii:ii
coi;.\tuii:n icimr. wiicit.
Used in the Queen's Dairies, and in all
the fancy dairies of England, Scotland, Ire-
land, Scandinavia, Holland, United States,
and CANADA.
CmuriMhrrt <'lirr*r. It N an object for th«
ilalr> iiiitii Id <'ii<'oiiriiKii th« runitiiiipilun of niilk.
not only !>>■ thii KKliiTiil pilltllr, liiil rvril tiy tliaklnif
It titkii H* iai Ki' >■■• iKHillilii A plHcn III till own illet.
Ni'xi lolh- |iii|irovaiiiiiiit ln>|ii-llly "i" «'•'"' '^aXt
iloiiliiJfiM to ilu till* will b*< to iiii'r«'<H«i ihn \iirl«ty
of clo.lrloiiH, appfllxliiir milk priMliiilK. ('niii)-iiitM<rt
rliri'«i< liaaa iloillilc iiiiTit for IhU piir|HM>- : I' U a
itt'lli'louH foiMt - liuvliiK liitrti Hiioki'ii nil aMilx' kliiK
of titfl chtinaiii : iiml II may bn iiin»i<i by u priK-c**
no mini ii that !io ono ponatMactl uf lliu raw material
Dfti'l bo wKhoiii |i.
'I liM only Kprrlnl Appnrnliiii rnpiircil Im IIio
linopi Tlii'KK itrii iiiiUiiiiK III >in Ihiiii pitrforatol
tin 7iniit, Willi /(in.ti' ciii'i/'i, ono for each enil
aiNO DtTfuratnd. 'I'h).' fnrfnrnhnnn nrr In allow
ItiK tvliny liit-Hi'apii at m'tlm mul Imtlnin, It la to
proviile for tiirniiiv Ilia cluu.u iliut tuvers are
l'(-i|iilr<'il nl both i ihIh.
I liK ti/.i'!* of Mii'sn linops may be 8 Inclirui in (Hum-
ctrr mill .'< inchcH ilrip.
I*rwrr<». Ailil to tlin iimrnlnK'M milk nil llie
rrriiiii Nkitnninl fniin lliu iniik of tr,o u^'«nl^x
iiDvioiiH, with hitif iliii Hkliii iiillk timt. is left,
HriiiK tint to a tciiiiicntiiire of *M)3, buatinn tho
*kiiii milk by itH<-:f brfoni niixintf. Add rennet,
ohi- tnb'ftpoiitifiil for I'vcry llvcKullonH ml k. Now
Iciivx tliii wliolc .4tantlinir, nay in tlio cxIlHr, uiit'l
till' riiiil liiiN hiM-iitiiH Hu llrni iliiit noni! uf tlii) ciinl
will Mtirk 10 tliti llnK'T ulifii till! llnKiir in tiiovrit
tliroiiKli I' TIiIm tioiy riMjiiIrn pcihapt four liourH.
Ijiiloiiiit ilini'iiril Into till* huopH, nlriimly ilf.srrihe<l.
Nil proHHiitf r i|Uir<'il ; the ciiiil lii-iiiK ailowe<I to
Htniiil Mi'lilrH ilown 111* Ihi) wtiry iiiiit otF. Turn thii
rli"nrc-4. rnil fur rnd, nitcbt anil iiioriiinK for two
ttayH. Tlii-n tiik<! th«ni out of ihi; linopM, Mill tlititii
iiii'i (iliici- on HJiitH in H il.irk piirt of tlii-i <t liirtoilry.
Il»'ri' tlii-y (iri! iil>o tnrni'il, at tiritt fvrry I'.' lioiir»,
liilt'r ovcry iliiy, and at 1 i«l pveiy oth.-r day, until
tlicy «r<! i|iiitt' dry. when tli^y urn pulawuy toriiii'n.
In H U'Vi days Uiey biioino covfrrd with a wliito
mould, wliirh noon rlintiiffH to yollow. Tliey will
vi'ry Hoon liuiiiiitopaUtablo. but will iiiiprovi- ovcry
day and wlun i|iiii(> riiiti will btcoiiK' very lino.
'I'lio »bo\o iiicIIiimI \\i\% hoiMi iiioit miccusHfully
priK'tirpil by Mr. V.C Iri'lund of l.ai'liiito, yno.,
who ban tern kind fnnutrli, at ttir aiilliur h rt<iUL'bt,
to fiirnlHli hit ri'iipo for these puki'm.
HayK Mr. Irrlaiid : -"'I bo tirnccHi [■* no dlmplo,
the work mo <m!<y. m little milk in mnilri-d, niid tho
rlicfst! HI) ri' b, that whowver owiim one eow ran
iiiako all the i-hce.so rei|iiiri'd for ii hiiihII family the
yiur round, and seareely iiiLxh the milk used for the
chfeHO. 1 am conliilent also that a lilrrutive bubi-
noMs iiiivht ho earrled on in manufacturing thia
cheeMi lor Hale as IB diino in Krancf.
•' 'riieKeoheeseH arc ^mail and oonvasionf for table
11HC : they are worth and sell for 90 per eenl. nioro
tli'in ordinary choeHO For two veari I have made
thia ebeoHe, and prefer It vspeclaJly lor it8 value aa
a hyKloniir food.
OUR NATIONAL FOODS.
Desiccated Wheat,
Desiccated Rolled Oats,
Desiccated Barley,
Wholewheat Flour,
Whe.it Germ Meal,
Snow Flake Barley,
Rolled Wheat Flakes.
Baravena M Ik Food,
Prepared Pea Flour,
Prepared Groats,
Prepared Barley,
Gluten Flour,
Beef and Barley Extracts
Desiccated Pearl Wheat.
^■^^^SF, FOODS .110 imrtly (ll),'i-stp(l and rnntnlnnll the
olnnciits ii(>('i'!.Siiry to siipply tho wiistis of tho
Ixi y. Tlicy euro iJyuiirpsi.n, and nie a Ricat National
bU'Siiiiig.
F. C. IRELAND*. SON,
Manufacturers and Patentees,
27 Church Street - TORONTO, Ont
ntOltS lIVtJtMC AyO SALT.
ItT
Vring poor Fall lo maton fuoU llultir i$ Uk* tutnf poor T^rtmU lit Mwim (nui Cluk,
HICGIN'8
ElfOLISR
II
EUREKA."
£ uH.ORADB.
T II K H K A N O N W II V
Th* miiUon of flnrat ilalrr i;'>"<li, tii't tli-' l«it't<nK ttntl^'iritiiii, itil nvor tb« » >rlij, ai>|<iMvr of iiil ii»« Illgflu'i Eur*a* Salt,
U«3*>uii, M till' fillMwiiiii will aliiiiiitiiillv ■biiw, It IK
l«IOi>f:it.\ N4I.T FOli
pKnr. (• n. Ah^iii.h: -".mut roicully tliiirouKliI) ixiiiiiiii-
ln| l\\» IliuKin'i Mil wiiika, I ln-ijiiiic Mtintnil tliut tli«
* kiirtkit' Mlt I* Jimt wlitt It li rUIiiiimI to Im, a vrry ilfan,
fun •till liiiti<'«tiy iiriii* Mlt, iinironii In qiiallly. sihI in an
gool a cniiilitiiiii fur (Itlrjr |iurii<ix-a iia uny iiilt kvit iilfiTnl
to tim jiiiliMi'." -Kroin Annual Hti>oriaJ S. Y, Slal4 Vairy.
•Mh'l Xu'X-iufiun, lIH'i,
Valan^kv K. Kri.i»:K, Kaq , Proprlflor of ei-li-tiral"! Oiik-
laixl* liairy Ftriii : — Wd Iiiivk iimil viiri<iiiii wiltii iIiiiiikmI at
"Hairy f*iill " bit nmin linvn auiti'l mir ri->|uiriiiii'iili" «"
tlnMiiKl.lv ita l|.t(i<lii'> " Kiin'k.% S:ill," nml wn ciTntiilrr It
ill* iiinKt liciiily, |iiirr a'lil iinlhuin diII wu i'\i'r ii«'il; wln-ii
<|ua'ily in Kiiiittlil wn riiiiaiiliT It tlin iiiuat ci'iiti'iiiiii'il, h* nr-
I'linliiu til iiiir •■ipiTti-m I', iio liiittiT iiiili'itii a.ilti' I with ynr
lirainl la m ptaula tu uur luatoiiten."— //itnit/dot, L'uiiuJa,
Uiirch, !•<■•>>;.
T hi: i» i: %
Inalrntl ol I sins <'(iniiii»n, or I'ltur Sail, Out-
Hhiiiilil I .p 1 UK KI'.MT.
HE''!aITHR till' '"■,( •:fti;r'iihiiri in cl.nry iiiilillnnci'a, ami
materliil. In imt t.ui t;'""! l>i < iiiIiIh >liiiiyiiii-ii t'l r»in/i>(>' iii
Ui'ALiTV, w.tli Ktlicr cuiiiilrii'a, in tlio Makkkti uk Tiit.
oai.n.
lli'Ciiiiw In llip il.iiry. tlio hrri it Ihi r*M;.rji{. Kur Innt.iiici' :
iiurrenMAKiNii. -L'diiK nay tlif<'ri|iuitrrn nf an ikj tu
a puMh.l, tlif l.itiil ('(i»t iif milt fur liK) i'liinil't n' liirrKH,
woiilil Ih« only all' mtii ornU. If, liy ininK llif Ik-kI, ".•' iiiarki-t
vului" WITH i-nli.iiirtKl only hiik ri'iit piT |iiiiiiiil, tin' HMn In
100 |HiiiiiilK uf liutlvr woulil be oni' dnUur-t MtT i-HuriT uv
M OKNT>l I
CiiEc. r-MAHiNO. — Say for loo jKiiinilit nf Crrit-ip tin- |ioiir-
ratanlt woulil roHt two rrntH, tin- Im-hI winilili'i.i.t Ijri'c n-m*.
If the cLf/iii-saltwl olii'eai' wiTL- lo m II tor our-iuif n I'liit n
pounil li'A^ ln'raii»« of till" (looriT nil'.linj, cue lu trying to
Kiivo oni> (—tit woulil i.osB rirrv ckxth.
Be«»us« It woiiM »ai-$ one'i cohtri'iic anil Httf-rftiircl. Tin'
r«;(8 for chi'iipni'hn Imli'tnorRl ziii({ all lU'portiiii.-nls ol in.l'm-
try. Iloiii'iil nii-n ahouM amnl for yiAiirv. No man ran
iK-tt'r utf.ir'l to 111) lioncrtt t'lan run tlip ilalrynmii whosi' pro-
(liirti are not only thi'rrliy iiiiprovcil, liut tliu luUMuniptioii of
wlili'h U tliiiii'liy Inrri'aai'il.
BrrauAO iwlt U thK snuillttt itfiH of irprn-tt In a family, anil
the F<" rt»t ;)"./iV i-aii airord to wur Ihe hmt.
Eo.'auio poor Halt la inliirlotiH to lii'iiitli. Poor Halt la iiii-
prfg.iatiil w".h litiii', niapu'siH, ami oMut impuril.i". ; an'l,
likK iu'piiri' wati-r. Is i|an;;i'roiiM to lienltli.
Conaijioni-r, liraltli uiiil I'l'inoiny.— all ili'iiian.l tliK uao of
I'lirr s'li'l.
]*IOI>i:il\ IkAIKVMF.lV t
Pnoi. I. I*. UoiirKia, tivHNiii. I'NiTKHaiTV :— " Kiiraka
Mlt baa l»-rn iiapit in our ilaity, ani| lu my Juil|{""bt It tl ■
lUatv l»»a Mlt ■•— A.'/(r.irl Tom I rlltr.
Mom IIiham NMitii, Pit'itiKRNr or N, W. Daibtmim'*
AiMoi'iATioN ;- "I havi) iiiu'U tliK IIi^kI»'* Kurrka Halt 111
liotli liuttcr anil t lircan, ami am (ri'P to uy that I nrwr uMd
..nv iH'tivr aalt. Ila iikh for liulta-r la pralarublr tn any other
I liavii nai-il, Inimumi it la Hiirr g^lii aii'l la mora xaa'ly dK'-
Hiilvpil ; ran Ixt iii'iitf oM-liW •lialilliiitrd through thr liUttM,
ri'ipililnt; Ivaa workiii);, thi'n'liv Iwlti'r prmrrvinK thr atoaia,
anl It k>'i'pa th« b>iltrr npiallv m wdl aa any otln-r mIi,"—
Mr Smtlh. n Kannrr nj ,V.i(,,,ii,iJ HrpuUittoH, twk Iks $iiit
I'rlie lit (A« /ii/traa(ioii'il ^nu
It lapany, then, to know IIIK RF. >H(>N WHY th« lintior-
tationa Inio tliii (riwti'd Htaoa liuvu Ituriaai-d aliio* Ilt7ll
from 'i iifal lurka to '.'IHJ.IMIO m. k*
MO \ \% II Y
IllUUlira l:iir«kii Mall, r.tiullili lllih 4.riitir, l<
Till: ut:nt.
Ili'raine It la in.iiitifiii I H.' 1, l.y .i pi rfiiti'il pmri-aa, fmni
till- lirini* of a natiinil Imnt 'Hpiiiii;. TIioukIi ihf briiia la »
rU'ar lo'iklnK aparkliiiK li<|Uiil. it iKallownl to rnat for ilaya
111 naHrvolia, and I'Vi'ii thin •iilijpi'tid to a tri'almcnt wbltli
will |ir<'vlpit.iti' any riiiiaiiiMiK inaoliilili' m ittrr livid In aus-
pi'iiMi'in. Till' fmlhi-r manrlacluri' ioii'<ii>|a in a prort-aa
wliK'li, without haiiilliiiK. will prixhirfi tin' aalt, chrmlrallv
piirii. tl.i' 'llfcreut (jrailea »<'|iaratfd, an I in an einlUfnIly
rlianly itit.'.
Ilirausi- of Ita PfaiTT, HwriTNKax, and Ki.-v.n, It la fri'f
from oriKinal iiiil -iritii-a, and Irolii pan malea, etc. due to
impi'rri'i't iiii:nuiiirtiiri'.
Itiiaime of ita .Nati KAt. flRAtv. Ita flnnii-aaof ^rain la oh-
tiiniil by priiMjiitatiou of luiliroki-n I'ryKUla duriii({ evapura-
lion, iiiKtiad of by ;,'rinilin).' or ciUKhln^;,
lli'causu of Ila hylit, M.liaiid fri'u comlition. and ita iolu-
bility
HirauHB of ita HTarNOTit and KripiNo QVAi-irr, and it*
antisH'TIR und I'HrHiiHviMi giuiiiY
Hiv aiiw! It IX « ni. va, k»:ii I'lin- salt dcmanda thf protfr-
tlon '.f v.iod oai kiiiKto ki'i'p it i-lt-an anil piinv Too little lin-
porlaiiri' lit attai'linl lo this ri'iiuiaite Kiiifka kacka are of
puri' limn whii h niakr llm lit'itt t.iwilliiiK or rubbintf rhitha.
It Ik till! lifBt lo iisr 111 laiiK.,' it la tin' i iiKAi'inT. While it
has a viliii- to » hull poorer hrinila laniiol In- compart'd, its
lost iHoiilya trilli'. il any, nmn.'. It is ilit-apcst bt-i-auae it
is full w.-iniit of S'llt. It IS rhvappst in tli.' si-iisi- that
TiiK liysr TiiKKAii is tiik i iirAi'Kar Iuhkau »ii»
liooli I'loTH.
The Hupi'iioiity of Hib'o'in'a Kunka S.ilt is TIIK HKAHO.\ WHY It ha
Thirteen Oild MrdaU from tlir World's In
t»rnatlonal Kxl.iliitioiis uro the r'";ult of Ti n
Years' iuiriiTid 9 luan? competition..
IMPDiiTANT.— At the Int<Tn:iti<innl I'vlii-
hition, elo.si'd Oi'tnlier. ISSi!. al Liverpool.
KiiRlam!, tins liiilii'st \'r,- tlio 4;ol«l
Mriliil- v/asnwa'd<il to HIkk'"''* Kiirrkii
Unli, tli!- It"». ^alt for I.Miryanl ll'.ii-.. Iiol.l
purposi'S This a.vard is the more siiinili'aiit.
nil it Is W'll known that Liverpool is tin- nn-.it-
est K.'iit mil kit in ti.e worlil, an 1 lia.s Im-u
lloitilir-'iarlf fa f 'f Ih'! hij;liisl ura'l'H of all
Kiii'lsol sil' loi I'l'iituiicK. No plai II the
«f lobe ran lu-nisli luttir and more nliablf i-x-
pert-s tl jiripirly jujgu the ipiality of salt
than Liverpool.
Parked at the works in 4-bn9licl linen 8,iek.s,
and Ibiisliel liii n ban' and for family Use,
in U IK paikets, li) in. brown otit-r sack.
,t«k Yinir <;roc«T r«r lll<ail!N'S Kl-
ItKK.l S ll.Ti r.'mriiilii-r tin' Im.-iii'1 iiU'i tribi
mark) iii'l it lie i aiiriot snpi.lv you, wri'r us
and we will see tli:i' yuu git it. Ili-sp'-rtliiliy
tir MEKC.(\TII.K KX«-n.l\iiC ItllLDIVG. Cor. Iliidaou and niirrlson Hlreeli.
IM) liox. .;.41. 1. K. lirilDKii, M iiiaiK'ir, .SKW VijUK.
EUREKA
FINESAl
IMPURE LINE
[Dairy^TableI
Cheshire
Englan
'i^m
Hii'iiri'd Ml many victories in competition.
Only Higgins' Eureka Salt
<f frre frim im;u/ri'i'». It is niaile by the
"Illy I ss lor Willi li the KiiKlisli (iiivcm-
iiieiit (iraiited I.iltiTS Patent, in.d whiih In aa
Kiiat an adviiu'w in salt iiiauufai lure aa llea-
SHiner's w:ia in iiiakil'K ^^te«l. All o'hera iTu.sli
'<r iir\iii\ up the liniiy pan aiale so i'. i aiiuot
l.r seen, but the III ijin jiroc. »•? fjlrarls it.
Unequalled for Eweetneia, Purity and
Flavor.
For the Dairy, Eureka Salt has no tqual.
Its remarkable ontiseptio qu.ihtna make it
the "(ireateat Pieaeiviilive of the ARe."
i: ii-eka Halt has lw.tn awardfd Thlrtei n Ciohl
Medals (the hlKlieai. awanis iilfeied) at all th^
Iiitertiational Exhibtions held sinre the Ci-n.
teuiiial, I8T1I, lnilndin« New OrUina, is,s.\
l.iViTp.jul, England, IftS.;, aud Cauaiia, IbUti.
JHEEUREKA SALT MFC. CO.,
L't'd, (of Liverpool, tng.X
OFFICE :
118
AD VEHTISERS' APPEXDIX.
Factory Filled Salt.
x^^rrTW
■i
ASHTON's
5?3
ft^RYf^i
o
^■^^,^5-^.'
;.^
-^iiiz
.v\t^
ti
There is iin fmior in defrrtninhuj ihn (lualify of Ihdter
and C/tccfc of f/rcaUr potency than the SALT ichtch entrrn in-
to thi-.'ir C'liiipo-sillo}}.. A few pcnu'cn iimi/ ho, kuvcI h>/ hxni'mq
an infcrlur article^ with the ccrt<ii)if;/ that dollars ivill he lost
when the product comes to he tnarhted. It is fah^e economy
jor Dairyman to aticmpt to save in this direction.
It is ■notorious that the hrine from which American saH.
is made is Juii of impurities^ eiiid these impurities cannot he
wholly eVuninated under the most carefxd, process of manufacture.
The Jinf/liih hrands that arc j^^^* "P ^^^'^ •'^'''^'^^ f<^^' Dairy
Salt^ are, for the most part, neither viore nor less than the ordinary
hrands c'f TACTOUY FILLED SALT, ground fne and put
np in a Linen Sack. In this manner the purchaser e/ets the
fa' I hch'ifit of the pan-sfxde Schick is fjround in with the salt.
J\'rsist'snt 2'>u^iny and misrepresentation do the rest in sdliny
what is sold of thi.9 class of ejoods.
ASITTON^S SALT teas originnlly mauMfacfured for a
Dairy Salt. During ffty years it has heen l-'io-ile J^rinmpN,
and to-day it stetnds without a rival. We are earnest and
sim-rre in telling you that you cannot he sure of the epiality
of your product if you vse any oilier salt. It vyndd he
cheaper fir you. to use Asuton's, even if you could ohtmn the
other hrands gratis. Do 'not allow yourselves to he deluded hy
the false representat'ons of so cedled competing hrands, hut test
the matter for yourselves.
Send to as /or Circulars and other information.
FRANClo D. MOULTON & Co.,
1?7 WATER ST., NEW YORK.
SALT, FEEDS AND FERTILIZERS.
119
Plailrr. " I nevor eaw anythinK more complplo
than iliu wBy land p!»«lcr atls an an absurbeiU and
preaci-vulive of ma n uie. I use about t wo barrcla of
ihispuater pur win or, which costs me |1.6o per
bariol, and 1 wnnht nut bo withom It If It cost me
$■». Kvory night tiiy man (akon two or thrcp quart*
of It, aiiil as hu piif'sus a>ong HCHtt<>rs It in tho Rut-
ters behind tne cuitlo and iho hoPHei In (he ■'ables,
80 completely dofs 11 atiBorb ovorythinK, tha; If
you KO Into tho stables In tho niorninK. you would
scarcely know t^'at thoro were any animals th«re,
any more than you would in a parlor. The princi-
ple of (his alHorp'lvc power of land plaster Is, tliat
it rt quires about 5,(KiO limes its bu.k of water todls-
solvit ir. Thiit is one reuBon why farmers make a
mistake in Rjwing lu a dry time: they would net
moie advuiunKo from it by sowlnsr It m the si>rinfr,
when it would dissolve reiulily."— IT. I>, JJuarJ,
at Ontario Dairyniciia Convention,
l.liiorrd (Nkr Is not a mrdiclne or a condiment,
biit a highly nutrltidus and valuable feed. It is a
profl ulilf food both for Us own pake anil because
of 'he in' rcased value It givis to iTperfcct and
cheaper feed, »uch ajt straw, poor hay, etc. Unset d
added to a etiaw diet, for Inhtimco. Rivts it a
pronoi need vahio to what, If fed by itHeii in ex-
cessive qtiBntitins, would he worce tbiiu wuiitcd,
Th'^ increasing use of thlioxcollont feud is a good
sign.
The following ration for mi'ch rows recommcndfd
by l-'rofdiBor K. W. Stewart will bo fouud a good
and economical one ;—
Oat Bfrnw, or corn fodder, 1,1 lbs.; nay. 5 lbs.;
wheat bian, 12 Uis.; linseed cake meal, 4 lbs.
Kriin. " riieie h no other way in which dairymen
may feed so profllabiy as to give the cows bran in
tho Slimmer while they are P'Sturliig. Ifanv nmn
will try it for Ihico years, and report to me that ho
Is dls-'tttistl' d with Iho roxperiui- lit, I will pay for
Ihii bian. I buv briin for 9U ; I fe«d it to milch
cows, and tho ferlllizinu materiRl fnun that bran
ft'ler feeding is worth, in coiumercal vahie. $M!
Uran put out raw as n ,ferliii/.er over the innd is
worth over JiU per Ion Tho trouble with too
manv fHrmeri is that if they do not get liack this
%W the first year, thoy ImaKi'ie it is not there; bii:
they would be sure to get it biuk in tho second, or
tlilrd. or fourth year. I am not drawing on my
imasinatioii, but sitting a fact. Suchasjstem of
feeding Ht I'ornoll Ijnivertliy on seven acres of
pasture hns cmiised It to improve to sticli an extent
I hat it now caTies four times as many cattle as it
formerly dll. We surmise that the abortion trouble
in .New York Is eniHcrt by the exhaustion of some
of the clement.s of the food of tho cow. A quart of
bran in the iiwinver is a fur chiviper way of Kftiing
a cow I'Ut to past'iio tliHn to boAi<l a nog! Then,
even in tie spring, when the pasttires are very
succulent, the -stoti-ach cannot iict at its verv best
beeau e thera is loo much water present ; btit If
you give the cow bran you wi\, notice a very
markoil (i'tl'erenre. Of course there mny ho other
fooJs which will do It as well as bran, hut I doutit
It. Then nKDin, along in the fall when tlic pasttires
sre no' at Dii.'ir best you should begin to fee.l it
liberally ;— jou cannot afford to Imve a cow toiling
late and oiirl" to get ButHcieut food for a bare
; subsistrnco. She is too expensive ii machine for
i that;— no man can alford to haul 8'one^ in his
carriage. I feed bian dry ; and in (luantily from two
I to four qtiartii, right In tho time of succulent
?n8turo— that Is, clover pasture. "—/Vj/Msor
{obi-rts, of Conifll Univi)'iiti/, — Ailiir-:!ia at
Jl'c.s/ern Ontario Uairt/mens' Convention, .iW?.
Bnvs, " T.fnve a inmp of
KOI K SAl.r constantly in
|ttia manger for the hoieo to ink. It is tint on.y r»a'.ly
j srife and usc.''ul mode oJ Uaitjg this aitlole, and I
lam pertiun'led that all horses will thrive hettfr If
thev are allo-.vpd a lump of PAPIf QATT
'conBtantlv Within their ie»rh." XVUVU. \J£\UX
, Al.FliKD llOYD, 2T Front Street West, Toronto.
'TTTDQfT "DDT?!? MANITOBA MK.srKD OH.
rirVOi X I\i/JI!j (jAKK-the best Write lor
I Circular and annlvsis. Whole .Nutted, Crushed or Meal,
AI.KKKI) boYn, 27 Frout 'jtrect West, Toronto.
dn'nilia'n.v Pure Iluttor Ciotli
' EecoMjiiieii.le.' h) "r'li-SHor KnVifilnon. oi A^rii'u'.tnrftl
Colh>:p. 'iii.'l|.h. iJiii.'t sp.ill your lintter by using the
ordlnuiv I'ii.iti.
A;.rui::^n.iVn, 27 Front Strett west, Tonnto.
STONEHENGE
Send for Circular to
1PETE-E2, m. liJLIMIB &; CO.
— » MAXUFACTUREKS, €—
TORONTO, ... - OHT.
fertilizers and Soperphospiiste
KiR
Pastures, Grain, Roots, Fruit Trees and
Small Fruits,
MANCFACTCRKD BY
The standard Fertilizer and Ciiemicai Co.,
iLlmlted),
SM/T/rS FALLS, ONT.
Descriptive Pamphlet Free on Application.
AI>I)l!T.ss : It. .1. nUOItli:, .nnnnzrr.
Or, BRODIE &H4RVIE, Kcutreal, tni.ibs FuUi.
[Established 1800 ]
Kir^KPATRICK & COOKSON,
Produce Commission Merchants & Exporters
ConsiprimentsSolle ted of lUITTEIt, CHEESE, POKK,
I.AltU. \iTl K.'<, FUl'IT, I'tUiS Fro.
I'nr Sale Here or Mhl|imenl fo llrllaln.
Corr.-.| ondei.ts m l.nnduii, Livi-ijiool, llilalul, 0.:i.-^gow,
etc. tcT .\dvaiices niude as niuy ije agreed.
SEEDS ^
Everything forlhs Farm
nd Qarden. nui n.or
,'iiki!o^u« for 1S38 mitiled
'•e to all who «|'1'1> A
rhoic! ».'i«(ton of Seeds, Seed Grain, Small Fruits,
Etc. ^^'^d for one. Addre^a
JOHN S. PEARCE & CO. London, Ont.
SUCCESS IN GARDENING
Depends on the quality of the Seeds sorim.
IF VCiU how
William Evans' Se^ds
Tnu will in^iiro an nliindiint Vip!J. Don't hnv cnmmls-
Rioned Seeds. Hind for my lHuftraltd Catalogin. and If
my Seeds are not soUi in yciir tewn, send your cnler direct'
and get yuui Sreda by letiii n 11. nd, iie« ol iiObliig!'.
WILLUM EVANS, Montreal
WILLIAM EWING & CO.,
Wholes'ile and Retail Seed Merchants,
14J McGILL STREET. MONT RF.AI-.
GARDEN, FARM & FLOWER SEEDS.
Rpeelnl attention paid to
CBASHF.8 FOR IV4STI RK HIIXTFRES,
and Correspondence Invited.
HOESE TOOTH, roUTHHRfl AND BUQAB OOSH
(for Q.-j»n Feeding).
SeedGraimn Variety — Timuthy,Cloi^«r,«to,
OIL MEAL (•^'p'*.::^.r;r).
We arf! Urge <leHli>r< In these, and Dairy Ftrmera wtC to^
the.iC artioiea to \>i very prufltahle.
Tricea on Application.
190
A D Vt: litis ERS ' Al'PEKMX.
REFHlUERATOIiS A.\D DMUY sri'l'LlES.
181
D, H.BURRELL&CO,
- -IUKMKKI.V -
BURRELL A. WHITMAN,
Little Falls, N. V., U. S. A.
~.o:-
PATENT SEAMLESS CHEESE BDQ.
ItH Miipcrittrlly Is trkiion IimIudI
Ciitvorsnily by nil < IH'C»r .Miik<Ts.
TImtc Ih no Mnsliv II Is AlMiiyv
Kratly for l'*e, ami lilvo* IVplcct
lliiiroriiilly ill M/)' or 4'lifix-.
CHEESE MAKERSCLAIM
It BiVi'S the liiiii: aiul l.ilior i>i cuttiii;.' ajul
makiiiK liaiiil:!^"'^.
It savua elolli tuki'ii up in lli.' oM «.i,v liy
8t<'aiti,
it Haves I'xiN'iisi' for llirc'^nl ami w..rk.
It savi's olntli wastcil in tlic y<\<\ way liy
varlnlioii in ■le|itli of clu'csc.
It secures tkhfki t unikoi'.mity in Hizi^ nf
cheege.
It Keciires ;ierrc('t ti'iifornilty in the size nl
box required. Kveiy Imx eiii 111 iierfeeth ;
ODnseqiiently tliere in nii trouble in rLniovin^'
it at any time ilesirMl.
No troulile, jieri'le-iity, or !nm panfeil liy
Si am rippink', tt« there Is no seam to rip.
No cliane.e o' «ki)iper-llv ileposilin^' eii^-s in
seam, as is nut intreijui'ul, in tlio ol I way of
banilajjin^.
It is a llETTKll AND STKONCKlt Uw-
daKi' every way ami NO (lUKATi;!!
KXI'ENSK. It is Cheaper to use than any
other kind.
Vht ll.iniinsie ismiiJf Uipfrfict/j/ r/( cAcw
pretml in I U-.'. 1 '.,/.'. 1--', i', /^ ^-', and
16 inch hoops.
Cheese Factory, Creamery and Dairy
Apparatus and Supplies.
Ike 1jtir(]csl and Must i'.rliii.sire lldin^f in Ike.
Trade. Aijenl.t anil liepresmintivcs
in all I'artu uj the W.nll.
Send (or lari;c new Illu-itiatcd (Catalogue con-
taining full plans for the crci tion of a Cliccse or
lUittcr l"'artory, Cold Storage Warehouses, etc., etc.
All the Latest and Most Apjjroved Apparatus,
with Illustrations and l'"iill Directions for Use, together
with other matter of great value to the Dairy,
Interests.
I'ariners and Dairymen will consult their own
interests by writing us. All Correspondence prompt-
ly answered.
The Leading Untter .and Cheese
Makers prefer our i,'i>i>il». They
have found out their
IJiiilormtty .Purity
and KtrenK<li.
vhoy are satiHlled that our
Butter and Cheese
Color
give a Dkioiu S1^.^w CV11.0B not
that Ju'I rr<i hr'ck cohrr no
common In clieai> or hotne-niwla
colon.
Al! we .rsl ii a
FAIR TRIAL
liy Uunv will) havi' iml tilnd It
jret, U your ds/tUjr 'lofs Hot
lustfjf it, 6»nd lo n» (ot rrk'D f.Ut
Uii Clrmultirs,
Write for San!i)les
1>
^ll-HflNSEiVi
HANSEN'S
Household
RENNET TABLETS
prodiicr a IM'.tlCIOI 9,
<liKAI* mill nilOLI.SOMK
<ll<>li oTuiMv uillk,
JUNKET, SO called
C)iie of these fiihlets if dls.sol-
ved In a lilt o cold water, and
aclded to a qniii t of lukown.-ni,
sweet mill;, will ihi, ic^n thu
milk In iliieen mlimtcs, when it
is rendy for tlio tiihle,
Jl >'KI':T Is I'eoommendod ti
hulii},' hiKhly nutrllluusand heuo-
lli'ial lor mdi^-eallou and dysjici)-
hill.
rnr. <'iii:,ir]'.>t'r, rht rahuu may aiM &«
TIIK ri'llKHT, y„Af,i MetlMiiiiltij for liultutf*
and rrict'H,
. ir. ltlJKK|:LL Oi CO., LITTLE FALLS, N. Y.
1S8
A n VKRTlSEItS ' Al'l 'EN')L\'.
FAIRBANKS' mm
ARP. Ilsl IJ IXC1,I!S1VKI.Y IIV AM.
The Leadipg Dairymen in Canada.
Warehoute: 419 and 421 St. Paul St., Montreal.
X Buy only the Genuine x
GURNEYS & WflRE'S
Standard Scales.
1st Prizes at 24 Pro?iiicial ExliiMlioBS !
S('AI,i:S FOli A\Aj riMII'dSKS:
Hay Scales, Coal Scales, Farm
and Dairy Scales, Family
Scales, Etc., Etc.
v. •■.■.•.■•■.■.■ Send lor Price List '■■!''....:
Beauer Stamping Works.
Small's P.itent Calf Feeder. Price $2. 50.
Crt'MiniT^, i^ri'Jim Tiii'S, (.■lirt's*,* \'jttH, L'ltciW)' \;it (i;iti(*,
tlilk rails, I T'tlii'M \Vli^u.^n, M.iiinS^s, Cniqiitl Scl«,
CliililiiMi's Sliifa'lis iiii'l I'.ini.ini'.s.
Oui New York Tex.ilo Codco Pot.
A Kl 1.1. LINK !■!'
ST.iMI'IJ) AMI l>IM'i:i> TI.\.
y\ \ n v..
Plain and .I.u'annkd.
AI.--11 l>K niK
'/ijllW a LntPst nesi(;nsan<l Most Econom-
(! !i-l| leal Stoves, t(anf;es and Base-
.."""^^iB Burners.
J?^ ^. H^ nwMi'lr.l Kirsi I'nzi' iil llie rrcmim.il
jjpi, ^y* KxliilMlinn, (Jiiilicc, 1S.S7.
'■ f^J All Mniiuli.l.ir,.! Rv
■V. THE BEAVEH STAM,"lNO W'KS
;-»«?■- IS,, ,\l,i;ill M„ .M.ii treil.
diammoQ Fire and EQrilar-Projf Safes.
; Msrte with nit tlie Intost liiiiircveiiionU No
Safe on tlia Coutliiont wall us y k«1 ;i Ki'iuia. Prices
' from |2J lip.
I Aiao tliel'hnniplon ^tnnip iiiid SroneF.xfrnptor.
Oter 8,000 lu 1138 ami .si\ vchm triiil liiive jirov.'.l It tlio
IbMt. Circular an. I ViU'ca Free, S. S. KI.MBALI.,
In Orelg Bt, P O Box Box ()4,\ Moiitre.il, I', ().
MERIDEN
BRITANNIA COMP'Y.
Finest Mlcctro Silver Plate.
Exquisite Designs,
U.NKlVAI.l.F.n
Durability and Finish.
ALSO,
1847 Rogers Bro.s. Knives. Forks, Spoons, etc.
Articles heiirinij this Truile Murk art Genuine Hngeri Goodt,
?ii:\\' leoc Ki.i:\n smtf coy.
— MA.MI''A(Ti:ur.|;s OF —
Unfading Blue-Black Roofing Slate.
A I .S( )
Hlato Jlilk -VcsHt'ls, .ijicivin;? an<l flooring
I'or Dairies. Wasliti'.liH, SinkH,
I'rinais, iunl
ALL DESCRIPTI3NS OF SLATE SLAB •WORK.
Si.'itc lii'iiip^ i)nii-(ths(irlii'iil, is ymrticularly
nilaptcil foi- all tlic above |iiir|i(is(s.
ISIali' makes tlu' he.st and must durahlo
liiarkljDanls know n for Schooi.s.
A:)i)itKS.s : P. O. Box 105,
or, 377 St. Paul St , Montreal.
Ensilage ! Ensilag-c ! I
— *» —
TliR Now System of Preserving Groen Fodder
Perfected A Valuable Pajjer Frno !
o\ i:\sii. Kiii: !
The ^Viiy lit .Make It .iiid tin- May to I'nc It.
nil
Wr Now M wTKAiTiMir Hi.itm'r [.mvrovrh (Enomsh)
PATK.STSCUKW and l.KVlOlt I'KK.-SS KtJli I•;.N^S1^A0E.
Hy iiii'Mns of tliis I'nu'i'.is, ,ii!os ciin lu' nuiclo for very
umoli less cmt lliiiii liy any ullii'r |irnccs!4 liithi-rto ein-
jiliiyi'il, ami tlii' |ir.'»Mn,< i}\ vaiiiililf iit wiil, njul I'nn.sUntw
U I'l'i'scivi's tim (lUiility ol tin' cnsiliiKi' fur nii iiidetlult*
I'u.iihL I'or riiiii|ililil atiil Kiill I'articular.s, write
II. It. IVK.H it CO., <)i i:i:.\ ST., mo.\ikeal.
AUTOMATIC RKFRIOKRATOR CO.,
Solo Mdiiiifdcturors of
IIANRAHAN'd PATKN f RKFHIGKnATORS.
Dfak Sir, Ottawa, Out., Nov. COth, 1S86.
I tmvo to inform you. in rojily to your inoulry
rP!<pt'i!tin)C llio rofriirernlors lltlo.l up on bonnl ijio
etennsliipH ".•'ftnliiiin'i"niid " Vnnrouver," liy order
of tlio Minislor of Airiiciiltiiro, iiiiilor your patent,
for tlio trHn?il of riiniuliHn fiuitwln cold BtoriiKO,
for llio Co'.oni.il and Imliiin KxlilMtion, in 1 onrlon,
ttint the results Imve been in nil re^pectB sntiNfao-
lory, and liavo fully answijred Iho aniloiputions
wli'cli wore fnniiod. These refriijprafors, unfier
your pnt"nt, luive Kivon. by ttio nutoniatic process
olHiii.ciI for them, iho condition of (iesication and
rofriuHra'ion, sucli being necessary for prosorvlnir
d''liciito frcnh frui's for a .onHidrrnblo length of
time, without injury, in their natural state.
J.LOWK.
J. F. HANRAnAV, Sec. Dep't Agriculture.
Ottawa,
AddresB. J. MVIKS GORDON, Proprietor,
Ottawa, Oftnadt
i:\liM. DAIIiV AyO nuUSEJIOLI).
128
Diploma and Mednl nt th« Colonlnl and Indian
Exhibition l.'inilon. bng., lunu.
Pat.onize Home Manufactures.
GOOD W ACOXS < LOW I'KIfRS.
Phmtoui, Two SoatB;H n*rrii(jB« aud Si(lc-Sp'-ln(»
Bugj.Hlol .li' kiii'U. A ;*i'Ui Lilly mailii ol l''aiiii \i',n;uii3;
also of /^
ODeBeaiu -^;:
Sleds,
wtiii'li ln.)k I'irit I'lizc'it Ilnmiii'imiiTnl I'r'iviiirliil Kxliil.ii
tlou, 1.S^0. II /if' i/M(i ■I'.i',: .1 ii,.,ui ll',iiy..ii IT >,ted, n-rilr lo
BROWN BROS., D»nvili t, Que.
JOHN w. smim
bt. Gabriel's Lochs, Muntieal,
.MANL'r.VC I (HI K OV
Tlircshiiii;* IMachincs,
I I'fiiil :iii<l ICiiDriiail I'lMtrrs.
OIHOULAR AM) DRACl BAWINQ MACHINE3.
TlicSiinpIist ami Sfroni/cst Macliiins in the
MarLll !
Write lot Pi iteb and Terms.
"^TTna D A ,w I flFcHTTj::--
CC
■■ SEE THAT THE ;•
IS n\ KVI I'Y Sl'.Dl, ''•'
And on Every Stove' you buy.
Bond fcr ('!:iMil.ir!, o' ir.i;i luillltigi, SUiblt" Funi'.tar«, etc.
These nrc tfiiiili>*.
H. R. IVES & GO.,
Manufxc'.Hir«ra, Montreal,
A. RAMSAY & SON.
MANUI''ACTi;RKKa OF
Paints, Colors and Varnishes,
SILVIiUED NHRROR.S,
I'hln ami Utvelled.
READY MIXED PAINTS!
TliB Hist in th« Slarkct; A Vnrlnty of iSliailei ;
Siiriipio t'.iiil* on Apiillfution.
RAMSAY'S RUBBER ROOFING
V'lir Slilrigli'ii iir Mi till IUiuIh.
DKAI.ntS IN
Plate Glass, Window Glass,
And All Kinds of
raintin,ir & Artists' Materials.
\Var(.'hou:e and Office — 37, 39 and 41
Rccollct Street.
St. Lawrence White I.cad and Color
Works — 10 to 22 Insiicctor Street.
Varnisli I'.irtnry — ig6 "William Street.
MONTREAL.
Tin: WAinuoir mower.
Tie "i\'ew Mcdel" Eota-yE'.s: J:iat:d Pulv-srlzlng
Harrow.
Land Rollers, Plows, Stoves, Etc.^ Etc.
Wilte (or Catalogue aiiU I'lloeR.
J. F. MILLAR & SON,
Morrlsbur^, Ont?
124
ADVERTISERS' ATPEyDlX.
' HEW IMPROVEMENTS FOB 1887. «^
Our Family Maciiixe is Kino in the
Akt of Sock and Stocking Making /§5j/
and iiiiik«'8 till! whole liouseliold glad /^ '^
and cuintortiiblo with SiiiiiTS,
Drawkks. Boys' Suits, ToyuKS, ,. _ .
Cai's, JIiTS, Cuffs, &c. /4N/ ^^R
Faumkrs' Coarsk Yarn. /*^/ N V, W
'^/ STYLE
FACTORY-
Mac bines
aro run by
Steam Power
<>^
WOOLLKN, (.'(/I'TON
Silk can bo Knit.
and
OUR SYSTEM
of NAKKowiNu is per-
fection.
— 8 SIZES.—
ANY 8IZK OF
8TOC KI NO
from a g\owe /i^Y
linger up- /^'^
wards /^^/
OUR SYSTEM haa
been Tested, Tried
and Found Reliable.
IT IS NO EXPERIMENT,
liepairs Keliabla.
can he /jf^/
made. /^^/
^/
/»%/ AUDRESS
^*7CUKET.]»IA!V KROS.,
V flaiiiiractiircrN,
GEORGETOWN, ONT., CANADA.
" The EcoDomist Clothes Mamie "
Patkkted ApitiL 15tu. 1887.
The latent,
best, most sini-
ji e, and effcc-
ti\e Clotuks
Mangle in tlie
market to-day,
combining all
the necessariea
of an A 1 Man-
gle, at a price
within the reach
(if all ; occupies
but little Space,
2 ft. 4 ins. wide,
and 9 ins. depth
from wall, easily
fastened to any
_ wall or parti-
tion, full instructions going" with each Mangle;
is simple and easy to i )perate, and almost inipoH-
p.'Me to get nut of repair. Will save the cost of it-
self in fuel almie, in a single season (in any ordin-
ary household), to .say nothing of la'.ior and time,
and the clothes aro mure pure and healthful when
mangled than when ironed.
Frii-e m.on, F.O.It. nt llaiiilllon, Out.
Liberal discount to the Trade.
"The National Refrigerators"
Of wliich we are Sole ^[anufacturers, are the most
perfect, economical and satisfactory Itefrigerators
to bo found in the niarl;et. Price list, or other
information, gladly furnislieil. All goods except to
the trade are shipped JCxpress CO I).
W. & W. ADDISON,
ha.mii.to.n, on'T
Ht'lK^TIFIC BKU-MAKi:S'fi.-Tlir Frnlhrr Bed
BO coiimionly U8«(l among farmers folds itself too
clonely itliout the person, heating parts of the body
BO enfolded more than those parts covered only by
the loose top-clothing, causing an unequal toincera-
ture Ihrouffhout the Bystuin, resulting In nervous-
nusH and restlessness. On rising fcverishness and
languor la oxperiencod, and while dresstng, and in
going out, tno system receives a chill. A repotitlou
of this, night atter night, results in Kliciiiiinlltm
un«l .Veiirnlxin. The extraordinary prevalence of
rheumatism to-day among farnit-rs is largely duo to
the use of feather beds. 'I ho Straw lied usually
placed beneath the feather bed, as every candid
nouscKcepor will admit, cannot be made up evenly
or twice alike. Straw yields too much to the
heavier part') of the body, ciiusing It to lie In a
cramped and unnatural position. This sort ot bed-
ding mvo'ves a vast amount of nimeresaary and
tiresome work, and I'reates Vuliimt-s of KiiHt and
l>lrt, which, collecting all through the house
again, multiplying work aud causing unncccisary
wear of carpels and furniture, sitlhs on the lungn,
and is thus a fruitful suu'co of Aslliiiinlic and
ItroiK-hinI diltietilties. I'rfvrnlloii U Itrtler
llinii lure, 'i ho uliove evident iMsiiilviiiilngrH
can ull Im> ovrrcoiiie by the sulistiliun of a good
form of (sprliiK .Mtitlress, with a proper Over
llliiltrt'HS, both of which canbe i)urchased forabout
twelve dollars, or less than two-thirds of the value
of the foHtliers necessary for a feather bed !
In the Dominion of tananu and Great Hritain,
the Hospitals, Asylums, and other Public Institu-
tions, have been suppded mainly with
TilK U\tK aVUlSU .M.ITTKF.S<«.
Maniifaetured by *iV.». «AI.K .1 SO.NS, Waler-
vllle F. <!., and can be obtained from
All Fiirultiire ikenlcrs In llie Itoniliilou.
GOOD LIVE AGENTS WANTED
IN EVERY COUNTY in CANADA 1
Send for Terms to FERRIS & CO., Toronto, Ont
Clapperton^s Spool Cotton
IS THE BEST.
.1. J. PAKKKK .1 4 » IMwIllo, P.Q.
Manuirs of All Eiods of :^pnl:e and Hardwood Lumber.
Il.uid Hay Hal;<s, Saw KianieH, Miips,
Jubilee Wash-hoiinla, I'aekiii),' Hiixe.s, Ele,
60,000
"GLOBE" Washboards rr,„n^p
SOLD IN 1886! *^J^^'^'
WnW-lnWnUtMWniuMWMil
i.irj. '~wiiifinmniiWtMiwi
, , --_ **riv»-ii-».vw-*-i(.»T
KEPT BY
lALLGROCERSl
aT1*U KIWUTOH
WALTER WOODS & CO.,
Wood and Woodenware Merchants,
IIAIIIMOV AM> TOKO>iTO.
IIOISKIIOIA) SUPPLIES AM) JOi'Ii.\ALS.
125
rut. ti i/KTTi:.
I.railliiK 4'oniiiii-n-liil iiiitl l^cnrrHl \ewiipaprr.
It 18 iiiiti"! Tnr till- liilliii'»» mill in i iiiniy <>t lU hiimm ihI
iiml (;ip|iiiih'rriiil U(i"iitn
It Kivi-K S|., I'l.il Alt>iilinii 1,1 til" lliilry Pro«liir«> nn<i
<'lltl|p TriiilCH, nii'l I'iM'i'ivpH Mi'i'klv H 4'iiltlr Lcllcr
on till! oiiplilhiii lit till' llritisli I'litilH Maiki'lH,
It Ua rpoo^iiixiil .iiitlKiii y mi nil tiiiittiTii connected with
the CI »!• lUiil HuttiT "MinLitM
It Illllllislll•^ Mor<> 1Vlfi{rii|ili N>w«, (Canadian,
British, Europe.in and American,) lliaii any I'tln r
Miilitrriil Nhw.-.|i«iiit.
It rccHlvps jiiiily lir*|Mti lifs frmii KnKlnnil on ranailian
Wulij'Tls fiiiiiislii'il liy lit DWii .S|ii'riul ( (iin!t|iiiiiilciit.
Itgivi-sa Daily Hi sumib of the Uoings in thi- l.cgitiniato
Hjinrtintf WurM.
Its Hi'iMHts (if railiani'Titiry nml Ki'ni'ral rnrri-yjionilpiirn
frnni < illi»a iliiriT.Klli'' >i'siiiciiis, au' I' i' lie-. I liiili.isliiil
THE WEEKLY BAZETTE <'i<»tainH a full ucoount of tliu*
WicK'i .Npw>, 11.. nil- aihl Kiiri'i;;!), with ISpecinl Lilirurj,
Agniultiiral .a. il I'lilitii-il lii-paniiiiMits,
Vkmii.v Si iLsriiiiTioN, In Aih'ince: Weekly. $1.00 ;
Daily. $6 00. Saiii|i|p i'hjmi.n luiiiislitd uml full inliniii-
Bliiin at-nt on aviilicatiun. AiMicss :
JUtllAIiD n'lllTE, Alan. Vlr., Montreal, .V.Q
42 YEARS.
Sto.liUnsily fur fiiitytwo years tlip WrKKi.v Witvfss
lias li.'lil til ]irinci|.li-s wlndi liivc >t..oil tlic ti-.its of tiim'
riilii'iili', nii'l of ii|i|.i>-iili.>ii, lair aiil iinl'.iir, ami tin;
WiTNK^s to ilay s|i|.al.s to sixty wlirri' in IS-lil it simke to
oiif. Its growth lias I ii Im.IIi rapiil an.i Hlimly. Its
imlilishiTs, ili'siioiis of still finlliiT iiicHMsing its cirnila-
tii.n, havd this vi'.ir t'i.in- to l.ir);" ixpi'tisi' to s.iiire a
ri'iiroiliii'tinn oV TIIK HTKHT MASTKItril-:*'!': of
DaviilsoM Kniuvli's iwi.ii was sili.'tcil Uy yiiii'ii Vnturia
to paint the .siciir at I'rinci ss licatricu'a wcililiiigl.i'ntilicd
Suffer the Little Children to Come Unto Me.
U ilcpiots the mcinnralile scene with startling rfnlism.
r-iiroiliiriiig in oils all the richness of WltlKNT.tL
<'OI.OKa\(;. The piitnre. ex,cnl<.<l l.y the greatest art,
tlriii in i;ii;;lai:.l, woiil.l Iriri;; i*!..')!! if solil, hill is resi'rv.'.l
KK4'I,1!«1\>:LV I'OU si USt KIKKUS to thu niT-
XKSS.
The price i.f the Wfekly Witness and picture ia $1.25
the paper alone. ^1.00.
In IB'iO the Uaii.y Witness was launrheil, and, like the
Weekly, to a'lvoeate the same princi|iles reganlliss of
cost The picture " Sutler Little t.'hililrin to lome I.'nto
Me," nnd the Uaii.v WirNEbu, $3 i!^ a year; the pajier
alone, $;!.0O.
The NoRTllEiiN MESSKNOEn still continues to ho the
favorite in the home circle ami Sal.hath mIiooI, and
coinmeneiiig with January first with new type, liner
paper anil other improveiiients, will he nioie attractive
than ever. I'rize.s of boolis are given to friemls who
canvas for it. .\nnual Buhscription, hO cents, with
reductions to clubs.
Samjile copies of the different pii>iliratioiis mailed on
application. Agents waiiiid in every town an. I \ illage,
John Diji'uAi.i. A- Son,
I'lllllisllers,
Montreal.
CANADIAN
Live-Stock and farm Journal
HAMILTON ONTARIO, CINADA
THE STOCK JOURNALCO., PUBLISHERS.
pi;i!l.lslli:l) MriNTllI.Y ov KINK IHKiK PAPKR,
1 ll.l,l'STI!ATi:ii with representative Cniia.liaii am-
nial.H, aii.l ailniitte.l t-i he tin- l.rillllllU I.IVfSlork
mill Knriii Joiiriiiil In 4'iiiiiMln. It is red l.t thu
lii'^t slni'liiiien, ilaoyiiieii mi. I f.riiieis in tliu ll.iiiilnioii.
We make tlie asserlioii. withoi.t le.ir of successful contra-
dict. on, that i:o f.'iiiii piper in the l)..iiiinliin costR its
JMlhlislier-. as liiileli as does the JernNU, and we coiill-
deiitly helieve III) I aper in I'anada is of cipial value to thu
priyressivo daiiyuau, Htockiinu and I'aiiiieis ol our
country.
SUBSCRIPTION, $1.00 PER ANNUM.
T^Scnd for KHKl!; sample coj.y.
"It will compare favorably with the lient American Jour-
nals III Its class,"— ."■"raid 0</.>prtcr.
THE TE NTH YEAR OF P U BLICATION.
(|)Se Rwraf ©ancadieiFi,
WITH WIIKII 13 INCORroRATED
THE FARM JOURNAL, CANADIAN
FARMER AND DAIRYMAN.
THt Rural Canadian Is a 30 pp. monthly
Illustrated maeazine for the Farm and Home.
The following are the leading Departments : —
Farm aiul I'itld,
The Dairji,
(Idrtlen (iiid Orchard,
Jlccs (Did I/uiuy,
Home Circle,
Household J/hil.i.
Sciiiilijic and L'K(fid,
AND TWO KL'1,1. I'AOKS OF MISIC.
J/orurs nnd Cattle,
•S/ice/i and Svine,
I'onltry and I 'els.
The (Iranfie liecord,
Uural Sates,
i'ounf/ Canada,
Trice, • • • $1,00 I'rr .iniiiim In Ailvnnrr.
C. ELACKETT RCBIVSON, PuBLiSMtR,
6 Jordan St., Toronto.
" Not only of interest to the f.irriier, but to the hnn-c-
holil, a department winch is well edited. Sevcial choice
iliiistralions add to the vain.' of The HrK«I,, wliieh is a
creilii of tlia agricu.tural literature of Caiiachi,"— .^/ai7.
"The best jeiper of the kind luiblished in Canada
to-i\:i\."— Durham Scics.
Ti
jy THE GREAT WEEKLY WE MACAZIKE.
The Best in the World for the money. Soon to ho cnlartjed to
m3'2 pagc<. Well edited, well printed, on good paper. The best
writers in Canada contribute to its columns. Seuial and Biiour
_ PToiuES, (published in Tkiiii siiiiiiltaneously w.th leadiicj I'.iig-
I iliili inagaziiies), by W. Clark Hussell, James I'av n, Adeline
f Sergeant, Frederick I'.oylc, L. T. Meade, Wilkie Collin^, »■ <|
otV.er Icr.'Jing authors. Kditorial, Coxtriiu'toiis' Paor, CAiiiEniiAt, Clock, Trrdirrs Pack, 1'oets Cor.veii.
Misio A.vu DiiAMA, Tub IIomk, Yoino Folks, IIkalth J)ki-aiitment, Kasiiions axd Fancy Work, well
illutratid, together with other origimd and selected articles, make each issue attractive to every Uicmber
of the familv. Circulation Burcly and Btea'lily increasing. ^ £ ^^^ ^ ^ ^
TiiRKB Dollars Per Year. If it is not convenient to send the —
money with the oitler, state when you will send it, and the
magazine will be promptly forwarded to your address, even if
you don't promise to pay till the end of the year. You ate suro
to like Trltii, and we have no hesitation in giving credit to any
suhJcriber of this paper, no matter where you live. Address,
8. FRANK WILSON, •' TauTU," Toronto, Canada.
ii
issue attractive to every
Truth
120
ADVEHTIHERS' Al'l'E^DlX.
Wesleyan Ladies' College
HAMILTON, ONT.
The Oldest of tlie F^iilii's' C'()IIpl,'«'h.
Most Complete in itn «'nuii)uii!Ut.
Has over 200 Graduates.
Terms: $45 to $55 per Term, or $160 to
$200 per Annum.
AdilrcHB tlio rriiiui|>ul,
A, BURNS, D.D., LL.D.
CANADA
W/^/dJ(St^mf/.'
HAMILTON,
ONTARIO,
Establiihed 1802.
The I-enilinj; Iliisincss College in the Domin-
ion. Lxcfllcnt ailvaiiiayes atfonlcd farmers' sons.
Write for Cnlaloguc.
R. E. GALLAGHER, Principal.
W .^^^iWdl ,* _> >.,>, f'^. /,f, Ai<*
G. H. Presby,
I'liotoirrapliic Artist,
. 8HERBROOKE, Qu«
^VTISH
c$
4MERJg^^' "ARCADE,"
W0l^C^M^e^ __^T0R0NT0.
THIS is the leading Ciommercial School in Canada. Its loratiosi is in tlie liiisincss and Educational
Cen're ot this Province. The Course of Studies has been specially arranjjcd to give a Sound
Business Training.
Arithmetic, Commercial Law, Book-Keeping, Correspondence,
Penmanship, Phonography and Type- Writing practically taught.
For Circular, giving full particulars, apply to
C. 0*1>1:A, Secretary.
COLLEGES, ESQ RAVE liS ASD PIASOS. laTl
-A.sk: to SEEl * %^ ^g ■ ^
"THE INCOMPARABLE"
The Most Perfect Instruments of the Age !
UKCOMMEXDKD liY ALL K.MINKNT AllTiSTS.
In Use in New York's Leading Colleges of Music and Conservatories.
TUIU.MrilANTLY SUCCESSFUL WJIERKVEU iEXlIIDITED.
Itciiiitiriil in l>e.HiKii. .VJeK»i>t in FiniMli.
Ilrilliunt in Tone. ]VIarveliouH in I'owor.
KxqniNitc in Toiioli. UneqnHllod in l)ural»ili(y.
Koli«l in Construction. Our 9Iotto; '* ICxcelMior.*'
The Pianos of this rising; young firm have been severely and thoroughly tested by the
country's greatest Artists, as well as by the Trade in general, and
are pronounced to be
►li-ZEITITS OF PEIlFECTI01TIi^
Prices as Low as Consistent with the Finest Workmanship.
T i: It xll N I^ I IS E 11 A I. .
Agents Wanted in Unoccnpied Territory. Correspondence Solicited.
AUGUSTU'S IBAIIS &. (DIDo
Warerooms: 58 W. 23rd Street, New York.
WILLIS L CO., 1824 Hotre Dame Street, MONTREAL, Can.
Sole Agents for Province of Quebec.
128
A I) \ 'KH list: US • A I 'I'KShlX.
Octaviiis Newcombe & Co.,
Manufacturers of
GRAND,
UPRIGHT and
SQUARE
A LARGE ASSORTMENT OF ALL STYLES TO SELECT FROM.
Illustrated Catalogues and Pries Lists on Application.
LIBERAL TERMS.
WARFiOOIS
107 & 109 Church Street
66 Richmond Street.
INSURANCE. 190
ITHEl:
RICHARD A. McCURDY, President,
Iji not only tli»» liir,'t'st Liff Inmimnce (U»minnif/ in the worM, but hrvi always ho<>n the
(ttoni-HF Id all iiiiitt»>rH t«-ii<iinK to Mie popularizing; :in<l s])r<>ailinp;of lifeinHiininco iukI ItHlx'notita
lu* New Disiriliiition Policii-H are inoHt liUsral in tlifir tornis to Policy-holilcrrt, oiid are
prmt'tirallr iiri»MiiMiinlM'n><l with rPHtriction.s iih to fx-crupation, nwilt-nr*' anil travel.
I'oiici't'H are pavahU" upon pri^wntation of wiliKfactory proofs of doath.
Thf ^lutinil Life litHuranre Cotnpanf/'H i'otirf/ Hays to tho inRnrod, in plain
»n<1 Biniple tfrtMH : " i'ay roiir i)r»'iniiimH, and the jterson dt'si^rnatcd by you will rt-rrive tho
ftoiuuiit nawcU in thiw i>ollcy at your deal h." This proiniHe is guaranteed by groHH iu<aetn of over
$115,000,000.
Th^ nfuffial LIff Ttii*iirance ('ompnnff is a purely mutual company. There ar«
BO Ht<Mkliolil*-rH to Hl>Hf>rb protitiH. Every dollar of profits is divided among pulioy-boldei&
«*ob of whom is a partner with equal pro|K>rtiotiate rights in over
$115,000,000.
Profite distributed among members in the last ten veara :
$32,099,475.
Total payments to policy-holders durincj the same period, over
$243,000,000.
THE FOLIOWINB EXAMPLE IS WORTHY OF ATTENTION.
RI-y^ULTS OF THE T.IHITKI^ PiYHFAT PMN OF INSlJItlNCE
I.\ THi: MLTMI. I- IFF,
♦-
Policy No. 27,973 was issued \ipon tho application of one of New York's best known
merchants, on .January 5th, IHCiH. Thu iiisuranc<^ afTordcHl by it w.is nominally for !?.'>. OflO, and
the annual preiuiuni for 10 years f'2'27.T;l. The insured used none of his dividends, and the
t<»tal C4ish outlay w;ih |3.'2T7..")(). The additions purchased amounted to !jt4,2U0, at the anni-
Tersiry of the [volicv in 1887, and hail the contnu't then matured tho Jlutual would have paid
to the iKJUeliciary |9,230, or 4()."i per cent, of the pn niiums paid.
TABULATED. THE SHOWING 13 AS FOLLOWS :
I'Of.rf'Y \o. '^7,97't.
A3fxr.ii. rKF.niF.v for lo yfars, ^327.75.
LTTE. AOE 'J'.». ISSUED IN 1S83,
Face of Policv, $.=i.000 00
Additions Credited, 4,2;i0 00
Present Value of Policv as a claim. $9,230 00
Total PrtMnium Paid, ' 2.277 50
▼alne an a claim in Excess of Pioniiurns, $6,952 SO
The Qeneral Managers of The. Mafnnl Liff Tnsttrance (Unnpnntf in Canada, to
whom application for further inforniation may be made, are
FAYFTTF RROIV.V,
General Manager for Province of Quebec and Eastern Ontario, Montreal.
IIEXRY K. IffFRRITT,
General Manager for Western Ontario, Toronto.
JOII\ I.. NTF4HiXS.
General Manager for the Maritime Provinces, Halifax.
AOEWTS WA^TTED I.\ IL^RFPRFtiEXTED sTlNTBICTS.
9
180
A I) I j-:iiTLst:i{.s ' An 'tJMJJX.
Farm Bulldiugs aud Contents Insured for 3 Years at Lowest Current Uatoa.
Authorized Capital, $14,600,000.00.
Paid-up Capital, $3,041,666.66.
I'ire Fund and Reserves, $8,462,682.31.
Life jind Annuity Funds, $20,699,659.48.
niUM-TOIUI.
GILBERT SCOTT, ESQ.
HON. THOS. RYAN.
W. W. OGILVIE.
ARCHIBALD McNIDER, ESQ.
OXJT2,
QlKlUCi'.
AylniRr loMi K, Wd^hU
Bertliier 1.. 'inunliciiiDiiI igiie
C.iatici.uWa A. H. liny
Fariili.'ou Iiwi'|ili i,«)(iiiti. .Ir
llnHpA J.iii'.'n J I. o Willi'"
Gnilll'}' iiro. Vittll-
HuiitinKiluu K. 8. I'.l^iowxrtli
lolii-ltB L, A. I)iii(iiu»
1 uoliiUK A.J. Dawn*
(jui'l'ou Juhii I.«uil
Ht li'-iirl A. 0. A. OiMOODtU*
Hi Uldiirt 0. Dnjon
Ht. Jnliiis H. Doua^hT
8t. Uyiioiutlu . . ]>i)t;Duelo rrirM
Borfll JainM MuTSMI
euimU-ad 1). A. Manntf
etaiilirllin M. Y. BrVM
Hlit^rbrook* ... .J. A. Aroham'bNit
Thrue lUvtiri....<loa. BejtMT
ONTARIO.
AlexamUla ....J. A. MaoDoiigald
Aliiu'iitfl ). M. Koaamoiid
, Ampnor F. F. MnN'ali
; Burrie K. K. Williams
Etfllevillo I'npo St FBiiwiok
Berlin W. Jaflmy A Son
Bowinanvilla W. K. Allen
Braiiiliton W. II. MoFadden
UraiittV.id
HpirUville....
Cliiithaiii
l.'<)lMi\M>{
Cllllilll'VS.iDd ..
<;('niw:ill
Kl'r^•t^H
Unit
(loderli'h . . . .
OuHlph anil
WiilliiiKtiin Co.
Uuiiiiltiin ....
llawkcibiiry
and UinUict
BallburtoQ ..
Ing«reoU ....
Iroqaois
Klneaton .«,.„
jLinJaay ,,,,%,
London ......
&I naf ord
Napanes
Nottawa ,
OrangevUIe ...
Orlllia
Oahawa
OtUwa
Poniliroke . . .
Perth
Peterboro
Pictua
. ..Icn. (Slr,iir..nl
. . lli'W V Ai llii'-Kriiaii
..II. Olliila
..S 8. U..WU1I
..W. A. ( iiprlaMd
.. I>. .Mmiiur
..K. Iluv
..II. !S. ilnwidl
..K.J. T. N.ifU'l
U. Cuniiin^'hiuQ
»
..J. T. Uouth
\ D. McGregor
..A. NlVBD
..J. 0. Nomwortkr
...A. J. KoM
..>1. PUoifan
..J. R, Dnndaa
..K. J. Banmomd
..Trout A Jay
..T. «. Paris
...Thos, RobinioB, fc
..H, Endaooft
..Oo. J, Uolstar
..<Jpo J. Scott
..0. K. Cunningham
, .1). C. i:hamberlain
. .Jiiinua Gray
. .Coo. A. Cox
. . U. li. Solinna
Pnrt Eli?in Win. (^incron
I'uit ir.pe T. Long
Pns.'iiit M. DowHif y
Sariiia H. Gray, Jr
bt. intharinci ..II. M. iloUiwcU
8t. Mary. C. Kro-man
t>t. Tliiiiiiai O T. Clana
SUatliird W. n. Buraham
Mtjratl.r<iy O. <i. Herman
T'lroiito R N. Oooch
Whitby H. B. Taylor
Wlndaor K A.. Il<^yn()!da
Voodatook . . . Juno* & iMsarff
MANITOBA.
Wliu>ip«8
VOVA BC07U.
HaHfte ..»».>..W. I* I/owpTI * Co
PlctoB F. Wystt Frasor
Truro ...,<«., .Longworth « Layton
Windaor D. P. Alliaon
KEW BRUNSWICK.
/redfiicton .«..F. I. Morrison
St. John D. R, Jack
Woodstock ....J. N. W. I^inslow
Head Office for Canada, Montreal.
PRINCE En. ISLAND.
Charlottetown..F. W. Ilyndmatt
THOS. DAVIDSON, Manaoino DmcoTOR.
FREE GRANTS, PRE-EMPTIONS, ETC
Bow to obtun them in the Canadian ITorth-West.
XVJV3
l»<MII'^IO:% I.A.M> ICIUa l<iTlt>.%!<i.
ITndBr ttin Itnniinliin IjiihIh Ki'KulHlton* nU ^iirvpyrd rvi'ii tiuiiiliwri'il ncrilotm, i-xi'i'ptiiiK!* unrl
HI, In Maiiitiil)it itDil tint Nciith-Wrii 'I I'rritorttMt. whicli liiivu not bron h<iini!xt<>itili'il, DHorviMl lo
provido woimI lots for HfttliTM, or ulliorMiHu (lixpuded uf ur ruHvrveci, aro U) bu liulU exclimlvoly fur
DuniOHtoiwIi' Mini |iru riii|itliiiiH.
HOMtSTtADS. MiiiiicHli-HiN limy be obloliiiil Upon payiixnit of itii Ollhe Fro of Ti-ii Dolliirn.
■abju<;l tu llin folUiwiiiK i otiililiiiiiH m lo rnHJili-iuui nml riiliivnllon :
In Uio " Mil" H<>lt KrsiTVi!," Ihiil {< tliU even huiiiImti'iI HortlmiH lyiiiit wlihin onn nilln of tl,n
Muln l.iiiu or jlriinchi'H of Ihi) CiiiiKilliin I'nrillc- KMilwny.nuil wliu li nrc mil hcI H|inrt fur tovsii Hjlf*
or r«ii«!rvn»i niailo Id roiiiMX'tiiin wllli town Hil«'H, mil way Klulionii, iiiiiiiiiI<mI poliii* poHt, iiiliiiiiK and
othnrNp«H'UipiirpimuH. lliii lioiiirsliMtili'i- thai I Im'kIii iuIiiiiI niHiiliMicii ii|hiii IiIh lidiiirHtiMil v%ilhln mU
nioiiltm from till- iliiifMif i^ntry hikI nIiiiII ri'Hiilit iipon hikI innkc iIio iMiid hix hiniic for hi IciimI nix
nioiiiliK out of every twclvi" iiioiiitiM for Ihri-o yfiint from thit <lat<) of untry ; ami hIiiiII. w illiiii tliii
flml ynar aflflr llic <l ite of IiIh liDiiirMiciiil ciilry. brritk ami pri-pun- for iTop ten ihti-h of hi» lion'.ox-
quart4^r stylion ; miiiI ahull wilhlii tin' Hxronil year crop llic huIiI ten a^'rex, and hn-ak and prrpnnt
lor iToii tUtiten aiTim adililional : iiiitkiiiK tweniv fivu arrt-n ; ami wiliiin llin tlilrd y. ur aft^ir llio
dal4) of hiH hoiiicMlcail eiilry, be hIuiII i top IhfHiild twenty live Hrren. ,imt break ami prepare for crop
l1fle«D aoreH aildltliinal - ho (hat within ttiree teurn of thedatttof bin lioiueHtt'ad entry, be hIihII havti
nut ICHS than twenty live aireH iTojipeil. and flfleen aereMndditioiiiti broken and prepuri-<l for crop.
I<and other than that Ineliidu I in Mliu Hull, Town Site IteMervoK, ami (uui and Minurai l>iiitru;ti«,
may bn liuiiieHieiwIed In either of the thnm follow InK iiiethodN :
I. 'rhehoini'steaderHball bri{iiiai'tiial re«ldeiiceoii bin liouieNtead and eiiltlvnllonof areanonaliln
portion thereof within hIx inontiiH from dale of entry. iinlenH entry mIiuII h.ivo bt^eii iiiiiduon or after
the lut day of Hnptuiiibur, In whieh chhu reniileiK e need not coiiiiiutnco iii.til the IhI day of Juno fol-
io wInK. and oontliiiia to live apon and cultivutu iho land furat leiuttiiix iiiuntbgoiit uf every twelve
UiuiilliH for the three,
'i. Till) hoin«rtieiuler Hhull be({iii ailiial reHidenee, an ahovn. within a railiiisof two nillod of bis
bonieiitniut, and rontiniie to inaxe his hoiiio within Hiieh riuliiiH fur al lennt »ix inonlbH out of orory
twelve inonthH for Ibii three yean* next Hiiceeedini,' the dale of honieslead iwilry : and Hball within
the tlrnt year from date of entry break and prep.we for imp ten arreM of his linineHteiul quarUir
paction ; and shall within the Heciiinl year eroii the naiil tmi aire^, ami bretk and prepare for crop
fifteen aeres addilional- making twinlytlve ai-'es ; iiinl Ailhln thelhiril year after the dato of hi»
hoinoHt tad entry be nhall iTop the Maid twenty live lureH. and bri'iik and prepare for erop Uftfen
aort-M iidditioniif, bo that within three yiMr-, i if the date of bin boniest eud entry he Khali have rot liwa
than twenty live acres i-roppi'd. and shall biivi erected on the land ii hiibitahUi boiiHO In which ha
Hhull have liveil during the three niiintliH next prei ediiiK bin application for lumiOHtead patent.
II. The hoincHtcader Hhall eiininience the < uitivatidii of his hoinc.st«<ed within rIx iiionlha after
the date of entry, or if the entry was olitaiiied after tin,' first ilay of ."cpieiiiber In any yiMir, then
before the lir.stday of June following; .shall within the llrnt year hrenk and prepare for crop not
less than llveacrcMof hl.-< hoinesteud ; hliall williin tbcHeiiond yi^ar crop tlio Haid live acrea, and
break and prepare for crop not less than len acres in addition. iiiakinK not le.-w than fifteen acres in
all : Hliall have ereiteil a haliitahle house on the hoinestead belori' the expiration of the Pi'cond
year and on or before the ( miiiieiiceinent of the third year shall have hetfun to reside in tho 'lairt
noiise, and shall have eont'-iued to reside therein and eiUtivato liiH hume^ituad fur uot lujin tliou
three years next irrior the daio of hisapplieation for patent.
In the event ol a hoiinsieader dt\sirinn •/> seeurt; his patent within a «hnrter period than tho
three or tlve years ns the case may be, ho will he permitted to purchase his Iniineslead, or liome-
Hteud and preemplinn.as t!iec,'isi' iiniy he, on funiishliiK |iroof that be hasn.'HiiU'd on tlie homestead
for at leaii twelve iiioiiihs sub.sciiucnt to date of entry, and in cimt) entry wa-s iiiailu after the UOtli
(lay of May. 1S.S3, han eultiva'u I thiriy acres thereof.
PHEtMPTIONS. -Anv homestc.iiter may, at the lame tinie aa ho makes his homestead entry,
but not at a later date, should there beavailahle land adjoining the homestead, enter aniulditional
quarter section as a prc-omi)tjon. on paytiiont of an ollice fite of ten doUarH.
The preeiiiption ri({ht entitles a bomestcuder. w booh' nins entry for a pre emntion, to purchase
the land si pre em pled on becoinin*; entitled to his honmsti ad patent ; Inil should the liomosleader
fail to fiillil the homestead conditions he forfeits all cUiim to his pre empiinn.
The prii e of preemptions, not. included jn Town .Siii> it, servea, is two dollars and fifty cents an
acre. ^ li.iri' land is norlh of tho northerly limit of the land ^nktil, aloii;,' the main lineof thoCana-
dian I'arilic Hal way, and is not within twenty four miles of any branch of that Hallway, or twelve
miles of any other Hail way, pre emptions may be obtained for two ilollars per acre.
I'avnniits for land may bo In cash, scrip, or I'oliie or Military Iloiinty warrants.
Timber.— Homestead tiewierH, whose land is desiiiule of timber, may, upon paymi-nt of an
ofTlce foe of fifty ocnifl, procure from the (Irown Timtier A^ont a permit to cut the following (juan-
tities uf timber free of dueii : 30 corda of wood, l.HUO lineal feel uf house Iukh, 2,C00 fence rails, and
4>X) roofruils.
In cases where there Is tlinbere<l land in the vicinity, available for tho purpoie, the homestead
settler, whoso land is without tiinlmr, may purchatio u wood lot, not oiceoding iu area 2J acrea at
the price of five dollars per acre CASh.
IJcens' 8 to cut timber on lands within Rurroyed townshipsmay beobtaincd. The lands covered
by 8111'h licenses are thereby withdrawn from homestead and pre-emption oairy, and from gale.
INFORMATION. — KuU information respoctinj? the land, timber, coal and mineral laws, and
copies of the re(;ulations, may bo obtained upon application to 'I'liK SKCiiKrAriT of thr Dkfart-
MK.NTOK TUB I.VTERIOR, Ottawa. Ontario ; The ('o.'MMihsionkk or Do.minion LANita, Winnipeg,
Manitoba ; or to any of the Dominion Lands A|{ent8 in Manitot>a or the North-West Territortos.
A. M. BURGESS, Dep. MlnUter of Interior.
13;?
AlJ VEUriSEUS • APPENDIX.
|MPAnTiALTC-^TIA<'M'rjj
■^1 PAfis II the bor «^J'
OlHB CoTrr of thii bonk, alio the illnntrntiniKi nn pngps
■^ lOti lOS, 114 an.l 140, werr d.^aigntil by A. H, HOWARD.
BEE CULTURES
T C* \/r^TT have any thmight of engaghig}
14- 1 W U in l{ee Culture, you shoaidd
I I once send your address to us and we «id
X. X give you lull information. Our Circalaf
(^ives prices and ftarticalars of all the
necessary requirements, and sets forth the needs
of beginners. We are the largest supply dealers
in Canada. Colonial Exhibition Diploma antf
Medal, London, Eng., 1886.
WEEKLY_.ONE DOLLAR PER YEAR.
We pulilishc'd the first $I weekly in the worid a
it makes a volume of 1,040 pagrs in a yeaz^f
printed on toned paper, well illustrated, and filled
with good sensible and practical articles on Bee
Culture.
$1 worth of books given to erery new Bul^
scriber for the next six months. Send for Samplr
copies and particulars.
The D. a. JONES Co . (Lb.).
Bceton, Ont., Can.
OUIP'S AKT i>fi"ai<tme:%t.
WK n.WK A COMCLKTK AKT l»KfAl{T.\l K.NT.
fully «n;ii>i«il with all tlie late-il niiplmiiecs, iii-
•liiiling UiP KIwtric l.inlit, for tlie mpiil und i.'if.it rppro-
daction of CntN of BtilldinicK. I'ortrallN. .Hiirhin-
•ry, ete t^ Hy our nr\e prorean ire cctn tiive
perfect xatwfaction and cU a price much Usa than
for wood tnirrnvini}.
Vf Estimates Promptly Furnished. A.lilrefls
*iVAV PUINTI\<; 4M» riKi.i.<<iii\<; «o.,
't^--l% i'roul »«(. WpnI. Toroiilo. Ont.
W. Bell & Co.,
ORGANS,
GUELPH, ONT.
THE MODERN TURKISH OR ROMAN BATH
AND H01l[£ OF HEALTH.
Istablished 1869. Enlarged, 1873, 1884 18S5.
The Host Complett Twkith HiU\ on the Contirunt.
The Claims of these Baths are that
Tliey rlransc and iiroiiiot"' tin healthful action of the
skin us 11(1 otlifi nic;in.'< Ciin.
They putiiy the biiKxi, and niT»»8e the activity of the
Liver ainl Kiiincys.
Tlify i-qiiiliM the ctrrnlation, prumotfi sleep, soothe
and trmiiiuilizc the otrvuus system, aid dip'stion, and
H88iiiiil.'iiii<n ; and tend to eiitaliU.Hh a hr.iitiiy ai tion uf
all the or^iiK of tiii* iHxty.
They n-innve Alrol.dlie Stininlants, Tohacco, Opium
and otliiT piiiMons from the bysteni, and df.struy the
cnivinj?-. for strong drink.
Tlu'y make th« wtiole body more flrin, more clastic,
lonKh, and pndiiriiiK, more capable of resisting Ooiiplm,
Ciilils, Fi'Teni, Couluj{ious Diseascfi, aiid suddeu changes
iif weathiT.
Testiin.'iiy of the nioiiKsT Mfoicau AiminniTT is
borne U> tlicir (imper use forining the basjs lor the suc-
cessful treittiii'-nt of many phases of iliseiisefl.
Our ln«litule inclnd.s f f yd ro-Thernpeittic treat-
ment. ai>o practice of SrtH'dinh Movement rure, and
MiMKOfje The Institute has i»(iiii-ed an extensive re-
piit.ilion lor the treatment, as a »)>« lalty, of Rheninatisin.
The Snnllnrlnio l»fpurlnipnl.— our l>e.:rooms
■re well heated ami ventilatril, and for comfort and tiealth
are neldoin equalled. They invite aa.sea of a ejironic nature,
or eonvalenrt-nts.
Our TMble attract* more than nrdinary attention.
Transient and Permanent Guests Received,
wboae UabiUi are uiKilijertionablB, and who may desire the
advantages and comfort.M of
OUR HOME OF HEALTH.
f^ Terms and informntiou furnished on applirjttion to
D. B. A. MAt'BBAN, N.f»..
Monlrral.
fUfi St. ifonlq^e St.—r,JCt o/MeGiU CaU*gt Avmv..}
A. S. WOODBURN,
Prin-^fp and Bookbinder.
FacilitUs for General Job Printing Umurpasied,
r ESTIMATES FDRNISHED. r
S6 Ell/in Street, Ottawa.
J. C. WILSON & CoT;
FousDiUUi or TiiR Pafkr IUo Bu.'iinehs in Canada
OHR SPKCIALTIRS:
"Standard" S()uare- Bottom Bap, Plain-Bottom
BiuCR, Flour Sacks, Send Bags, Sliipjiinff Tags, Mil-,
inery and Hatters' Baps, Brown \V rapping Paper.
Fine Manilla Wrappinjr Paper, Manilla Tailors >
Pattern Paper, Ti.ssue Paper, Writing and £nrel-
0]ie Paper.
Oyster Paper, Wrapping Paper Printing, etc.
Mill* — I.1ACHUTE, t^uo. Head Office — MoNTRKAik
staiRS An
D Down
From Garrkt to Ckli.ar,
in the Laundry, Kitchen, Butler's Paaitry, and
Bath R(-K)in,
STRACH.\N'S GIL'T EDGE SOAP
has its placA. There's nothing too coarse, nothings ,
too fine for it.
With the aid of GTLT TTDGE a delicate womaa
OMi clean honxe and wash clothes. It rirtnallj
takes the place of hard work, and in perfectly
kannleas ; in fact, your things last longer, becauso
yoiii do not have to rub them to pieces to get tbeok
cleAH.
GILT KDGE is for sale everywhere, bat be-
ware of the numerous imitations which are peddladL;
from door to door, they are dangerous.
BOYD'S CCLCBRATCD KENTUCKY HORSt
ANO Cattle Food, Ask your dealer /or
it, or send /or Price and Ctrrular to
K. R. BOVD A CO..
75i, Craig St.. MontnA
BEES, ORGANS, WHOLESALE DEALERS, ETC.
138
IMPERIAL OIL Co.
(LIMITEI)),
petroleum v- Refiners
HEAD OFFIC*?,
PETROLIA. ONT
-Leading Brands of lUuminaling Oil :-
"SHvorStar." T '•ll«-ii.lll-li|."
"InilMrlal,- Z ' J i.». .m.-
Best yu.illty— I'rime Wliite. % WatPr WliiU--Ili^li(iiavity
'■•■--■■■■. ..::.".: manukactuheus -t
Lubricating- Oils of every description suitable for all classes
of Machinery,
GAS ENGINE OIL FOR SHIPAIAX ENGINES
Paraffine Wax Candles (rurc While)
AM)
Imx^erial Axle Orecine
1UE BEST IN rilK MAllKKT - ,
t^ WpMc for Siiiiiole^ niol i'rirv.s. -^Ji
Brnnrhea: I.ini.idii, (int. ; St. ,Iohii. N U, ; Winiiiii'L'
i M^iii. ; IVtriilia, (Jut.; Montreal, Qw:. |'
ESTABLISHED :-::--' 1259
[ESTAHl.lSirED lS_;4.]
'J A. 3lATUi:U'HO\ a CO.,
Iiiiportera and Wholesale Grocers.
Tea», Sugars, Spices, Fmits. Syrups, Molasses anii
General Orooerios from Best Markata,
FmU Assortment Mdiutaiuid. Vrders i\i_r.fuU]i Eiecuted.
202 McGill Street - - Montreal.
WHITEHEAD & TURNER.
QUEBEC,
Wholesale Grocers,
-IMI'OHTKRS OF-
East and West Indian Produce,
Mediterranean Goods,
China and Japan Teas,
English and Foreign Groceries.
ALSO MANUPAOTURER8 OF
Office and Warehouse ; Dalhousie Street.
Bonded Store : De» Soeurs Street.
Factory : Mountain Street,
J.B. RBNAUD&CO.,
74 lo sa S(. I'liiil Slrotl, «iiolK'C.
Flour,
Grain,
Provisions,
FISH AND FISH OILS,
«k ■ • * *
THK K. B. Ei)()Y iw-N-w-oco., (Limited),
Hdll, Canada.
MA\UFACTUHER8 OK .AND DEAI ER8 IN
Tuba, Palls. W as^ boards. Butter Klrklna ChurB^
\| -A. T O H El n
iw -PafHty - •• Parlor," Te'crmph, Telpphon*. O
Nail and lob .oro Hox. p a -prcUltv
racking ( as^s a> d Vniwy I<< xe.« In (.real Variety
and at ' los(> I'ricCH.
l\llll{tT»:n HIIKK ITARE.
>»-niiiie«,V 1n,tf|pH«. ajilfjtniciibie
Milk I'<vk. p.n^ Trrw, Kp.klcrs, Eto,
7.10 fli.cl 7>,G Craig .-,1 Montreal "^^
SLATE, METAL AND GRAVEL ROOFER
Jio„j.n. ■rrnn.Li .,.,.h„U Ho'ofi'n fZ^j^Z'*
M'l rrial.^ ,tr ■(/., v„ni::,,l Iron ^
CoriiicH, Sl.i//i,,h>8 find y>^ntantora
Ksrlleized Z.M MaLilea. Qrals!, VeQllUtcri. (to., Am
134
. t /> I 'I-JfiTlSERS • .1 rPKXDIX.
Every Farmer His Own Miller.
'Halladau Stanilarfl Wiafl mills.
fmM WiDj Mills for
Pumping Water for Stock.
Mansions.
Villa Residences.
Public Institutions,
Hotels.
Colleges.
Gardens.
Greenhouses,
Town & Village Water-
Works.
Pumping for Railway Sta-
tions.
Fire Protection.
Irrigation.
Draining Lowlands.
(Tanneries.
Sewage.
Mines.
Quarries, etc., etc.
Geared Wiiid Mills for
Grinding Grain.
Cutting Hay or Stalks.
Sawing Wood.
Running Grindstones.
Pulping Roots.
Threshing.
Elevating Grain, etc., etc.
These Celebrated Wind MUlB
are Perfectly Controllable Ini
all Galas, and Uniform Ini
Speed, and are Manufactured!
in a Number of Different Sizes
from One half to Forty HorM
Power.
Illustrated Cataloeue with
References sent free on Appli-
S=-cation.
O^iTARIO PUMP CO., (liimitcd), TOKO^iTO, OXT., CANADA.
DEPARTMENT OF INLAND REVENUE.
3^i::2tiT5!rireST:^-^'*' An \rt lo ProlilItU the Mnnnrncliirr nn<l Sale orSnbslllnlen for Butter.
NO OI.EOM.\l((i.\lilNK, li\ittoriiie or dtlicr sulistitulf for biitk'r, nianufaeturHd from any aiiinml substance other Uian
milk, shall lin iiiaiiiifacturi'd in Ciumda, or sold ihiTi'in, and every person who contravenes the iirovisions of this Act
iu any manner wliatscii'ver -ihall iiienr a penalty not exetHMliiij; four liundred dollars and not hss than two hundred
dollars, and in default of payinenl shall he liable to inii'iiaonnieut fur a term not exceedirg twelve months and not le.ss than
Uiree months.
An .lot Rrsprrting .igrlriiltiirril FortiltzrrH.
TEK rURLIC is herehy notified tli.it the jirovisions of the Act respecting Agricultural Fertilizers raine Into force on tht
list of Jiinuiiry, lj>sr,"aml th:it nil h'ertilizers sold tliereal'ter reiiuire to be suld subject to the coudilious and restriction*
therein coiiLuned — the main fealun s of which are as fi»liows :
The ex|iresfion " fertdi/ers" nieiins and includes all fertilizers which are sold at more than TEN dollars p^r ton, and
vhlch contains himnnnia or its e<}iiivalent of nitro.:en, or pliosphoric acid.
Every manulncturer or importer of feitilucrs for sale, shall, in the course of the month of January In each year, an4
before otferiiif; tin) said fertiliiar for .sale, tians.nit to the .Minister of Inland lievenue, carha>;B i>aid, a scaled glass Jar„
•ontainintf at least two iMcinds of the fertilizer maniifaetiireil or lm|iorted by liuu, with the eertiliiate of analysis of th«
aanie, tojfetlier with an alfidHvlt settin;; forth that such jar contains a fair average sample of the feitilizer manufaituri'd or
imi orti'd hy him ; and such .sample shall l>e preserved by the Minister of [nlaml Ucvcniie for the ]Miipo-i(i of cmnparisOB
■with an> saniplc of fertilizer which is obtained in the course of the twelve months then next ensuing irom such maun-
factiirer or im|iorter, and which It transmitted to the chief analyst for analysis.
If the feitilizer is put up iu packages, every such package intended for sale or distribution within Canada shall har*
the mauutactuier's ceitillcate of analysis plact>d u)'on or securely attached to each package by the manufacturer; if tha^
fertilizer is in bags, it sliull be distinctly stamped or printed up<in each bag ; if it is in Iwnel.s, it shall be either branded,'
•tamped or printed upon the head of each barrel or distinctly printed upon good paper and securely pasted npon tlie head
«f each barrel, or upon a tag securely attiched to the head of eaob barrel ; if it la in bulk, the mauularturera' oertiilcat*
khall be proiiiiceil, and a co)iy given to each purchaser
No fertihzer shall be sold or ottered or exposed for sate unless a oertlficat* of analysis and sample of the tame shall h*Tt
k*eD transmitted to the Ministerof Inlainl Kevenue, and th« provisions of thefoicgoing sub-section have been complied with,
Krery person who lells, or otfers or exposes for sale, any fertilizer iu respect of winch the provisions of thit Act har«
Bot been complied with— or who permits a ceitillcate uf analysis to be attiched to any package, bag or barrel of inch fi.r"
tiltiar, or to tie pro<iucei' to the insjiector, to accompany the bill of Inspection of such Inspector, slating that the fertillWL
«atitklo« a larger percentage of the constituents nientioneii in subsection No. 11 of the Act than ia ooutftlned Uiereln—'
«r who sells or olfei's or exposes for sale any fertilizer piir| orting to have been inspected, and wlii<di does not contain th»
parosntage of constituents mentioneil in the next pre ling section^or who sella, or oilers cr exposes for sale, any fertilizer
■which does not contain the perontage of constituents men;i"ned in the manulacturer's certflcate accompanying the same,
ttitil b» liable In each case to a penalty not exceeding (Ifly .|oi| ii-s for ti.e llrsl ollence, and for each subsequent offence to ■
pcnaJty not exceeding one hundred iloilai's. I'rovided always, that d tlci,iicy of one )ier centum of the ammonia or it«e<iolTa«
Isotof nitmgitn, or of the phosphoiic acid, c|,iiincd to be con to tied, shall not 1)0 considered as evidence of fraudulent Intent.
The Act passed in the fort)se\enlh year of llci Mijistv's reign ch.iptered tliTty-seven and intituled "An Act to
yrvrent fraud in the manufacture and vale of .igricultiinil lertili/er-," is by this Act repealed, excejil in regard to any oRence
•ommitted against it or any proseciuion under other act coiiiiii''iiced anil md concluded or completed, and any payment of
aioney due iu respect of any pro>ision thereof. A copy of the .\ct may be obUiiiicd upon applicition to the Department of
Ikl&nd Iteveiiue. E. MIALI.., Commi^iontr.
MILK' DTAORAir.
l.tf
/
WHlc J
«ooo S
f. ;:-..,
^^-^..Vii"
1*n
Lm« 3.
Fat
Oraam
200
w:
Ei Or? -..--•- -
i;'!!?'
'■l!ll!t!!!l
Water
87e
Fjt ■b;:.':]
(TIm constitiK'iii ) ar
Cns'tne
S4.2.
4;*.
A3li 7
Water
■
m
bkim- J
Milk,<
707. >
^-^:mmm^
Tat
80 9.
WatfT
114.8.
Lots 1.4.
Buttar,
366.
;.•-.■;-: .-^ Fat a
720
(■:■■■:)
C'a.siiiie.
Sugur 30
Butter-/
Milk, \
163.
Whey,
714.6.
s
l^^^r.-%ii
-^mMy^
Tat, 20.1
W«t*r, &,».
C.3.ftA.U
Fat, l.S.
W»tw,
148.8
C.N.&Al
Fat.a.s.
■p^-
Skim-
Cheese,
7.93.
Watw,
e7iA
Cnsi'iti»>, 3.8
HnRnr, S2.5.
Asli, 4.3.
F.it. ."..1
Water, 47.
Ca.seinc, 23<
Sii(,-Rr, 4,
Ash, 1.9.
Sugar
I C.HSiMiie
MH-K -Its Proilurt.H-Constiti.ent Part«— Sprciflr Gravltlf s.
t« ar.' heavier from \oy to iKitlmii or left to right— "lit" being li^M.tent nn'l ",i«l.'
lan
A D VKHTISEHS ' Al'I'EMHX.
Bl I.KM FOB illKMi: MAKKKM.
Care of Milk at Farm. Kducato and Induce
patrons to produoe niiUi of best quality.-insuect
parefully tho milk cana weekly, espeolaily stama
Insido the covers; oH'ensivo matter appeaiinK yel-
low when wot with milk endanKors ivor and
koepmK quality of choeBB.-liigist on careful Btruin-
ing inun.!.|ialoly after milkintf.-L'rKe every patron
to ooMsUnt care in the airintj of milk.-ViHit
proiiiplly the farm, pasture, Blablo, milkinK-yard
inlik-liouao and milk atand of patron wluwo niillc
coiitiniuiH to come Uinted, to llnrt the 'anao (nor-
hapa trivial) aure to exiat.-Unquiro patrons who
return wh.-y in milk cans to empty ti.em imino-
rtiately on arrival, and not to feed whoy near uiilK-
Btatid or <.i h,r whore milk is kept.
<'ar)-»l"(|jka( Fat-lory. Kxaiiiinodnlly thoopcn-
inii of weighiiiKcan, inside and outside, hIho insiilcof
inilk-cornlucror, fortruceaof yellow maltcrroferrnd
to.— I'.niertain crtr/>// dinlihc for use of atraincr
••lolh. dish or hnpl.wnent \vhi('h feels (jreasy or
hayiMK ournur-. Btor.Ml with oiit-of-place matter,
-l-if. pans (,f milk vats out of place for thorouKh
cleiinMiiK of water-pans forinik'hi'y.
lleiiliiiK Milk. .SetliuK n-iiipmitiircs 8I' or SC*
when MM k IS Ml Kood condition ; set overripe or
'^^,1 ,^r. '[ii-^ liiglif r. accordiiiK to (b-Krce of ripdnes.s,
up to iK. .-Lot milk be well matured, by applicii-
tlon or retention of boat, before adding rennet, -If
inllk when received be in too sweet a condition
heat at onco to itr, fre.juently stirriiiK : allow to
cool down to »«; Kradualiy, in t or 4 hours, accord-
IngtodeKi-eoof swoetaoss.-Nevor add sour whoy
to hasten niutunnK. Old milk, well rin.Mied and
loml.'redTni'lk" ' ""*^ '"' ^'^^'"^' ''"' ''''''''''
<,„*! ?'!?'„',"?• ,ii''"te annatto extract In at least one
gallon water for each vat, and siir in thorouithlv
K4>nuet. Use pure rennet extract as powder "of
known alrennth ; regulate quantity according to
condition of mi k.-l>ilu-« rennet to extent of at
loam one Kallou liquid for each vat ; mix Hwroua/tli,
iinporfe.""'''^""'"''*' °'*»''''«'ia'''';oagulation will be
Tii.:t'iusTniscici{\!nr,E Anno.v op nKNVFT ia
coagulation of milk into curd.-.Moro ronriji re^
quired for fresh-calved cows than laK^r in seas, n 1
the more rennet used, tto more moisture reta ned
n the cheese (under similurcoutlitionsof work mkI"
the inore njoisture contained in choose the mX:
quickly will jl cure (mub^r equnl condaona of
. TlIliOKCO.NI) ACTIO.N' (IF H KNXKT ;.c fo PfTcct Ben-
aralion ot moisture from curd parlicl.w -Kair/nJ
temperaturo up toitJ' provides Jikm, „.inVly favor^
•iblo con. ilions lor rennet ,ie!ion -For over-rine or
acidy m Ik increase the quantity of rennet to cau°o
Heparation of moisuire from curd (termed "conk
mg before lactic acid is present ; )u< « g by tasto
smell, or hot iron tost. Also set at hiX^r ternne?-
aturo aa abovo staf-a under " hcatin"'^-Th[a
"TuUlHf "1^^ ".'^T,^'^ " '■"••^?- ""'i ••leakers." '
liillliis;. Kxcept in case of qui.ik curd allow
curd to become fairly iirm before cutt ng • n or^
vield ol'i?n ^7''V ''^1*'"."'^ •« cheese and "bXr
>iold oltniu.d.-LHehorizonta knife first length-
wise ; then the perpendicular knife, croJawise and
be^. m'^^'Th '*''■ ^^r-'' has separated to hli %v" r
111. cuid. I hiee catlings ahould sutllce, except for
.mlck curd, which should be cut unusually tlnV-
o cmd ln>n,,l'hf '■'"^"/i' *° '"■•^"■^t disturbance
citl .V M f 1 ; l-'"'^-'*"' coagulation is perfect,
cui liner in rail than in .summer.
SllrrliiK. Hcgin gentle and slow sfirrirr' rteht
aft.u- c.Kting ij done-Use hands to free^si lea and
bottom 01 pan from curd adhering
llealliiic «-ur«l. IJelay application of heat for
fitlcen minutes after stirring betiiis and rni-,A
tempeniture gradually to p" a1 rate^'not fSsier than
one degree every 4 or S minutes , both rules to be
diarcgarled n case of quick curd I. A ml j beat
*^'n,'.fi';„','!'''V-""" °f ?!?' ^«»«"-- "• avoid scorch ng
■-Colli imu! stirring till curd is propeny 'firmed."
rv 1, 'f',';,.L ,. '"H" J'"'"^'^°.'"ake curd particlr.s so
dry before development of acid is perceptible, that
af er being nrossed in the hand and releafed they
fall Bpait wlienslightly disturbed.- Maiduin em^
peratuir at its- till whey is drawn off "'"'"'° '^"'
IJruMliig off Wliey Remove whey when hot
Iron teat, snows fine haii„ from i to iin. Ion g --If
hot iron test .^hows acid before curA U '•Hrmed "SVaw
whey and continue stirring until that firm con
dition In reached.— Ineither case keep temp. ral'i<-«
of dry curd above M* -Too much iiioisiuro in eurd,
witile acid in tli-velo/)in(f. is cause • f ten Ierne8ii ot
bo<ly, and paflinois in cheese - Allowing to i per*-
turo to fall below iM* retard- development of add.
and retf-nfion of ••xcess of molxiuu- du' log d-. rU>.f
nient, wliich loavrs cheese with w. an or pHsty or
tallowy body (acv rding to degree ot acid dev. lop
liient).— A aimple, easy mea. a of keepin cmd
warm without acorchlng is a racu placed in vat -
Iland-stir curd, just nfte dr.iwing whey, till the
Iiee moisture has drained olf
<'«re orciirii After card in ilri/ttr tlrm enu uh.
not before, allow it to mat ii to one iiuis-. Allow
no whey at this atage lo tra li-r In pools on i^ird.
lurn f equenlly and pack d so v.tlll laves .t oanl
are tour or live deep ; this prevents oul.si.le o mat-
ted pie.res from chilling, or coloring more deeply
than rest of curd.
('iillliig Miitl SHilliig. Test the right coii'lllon
Of curd by the censes by touch smeil, taste and
sight 'the curd siionlrl feel mel o ■ veKot) and
greasy ; smell like new made laitior frcmi s ur
cream; taste aromaic rHtI.er llian sour ; (iml -.how
a texture passing from the llai<\ or hatv into tt'o
stringy and (Ilirous-Ulien curd is t;iisev i r very
porous, allow thusourlig t> uofinttier efore li Is
arrested bycuttin/a d .-laliing.- If curd bet.o-olt
or moist, cut or grind at u ri'lier ea'lier stage,
and hanl-sfir it some time liefnre udiling s-it.
Nnilliig. Kor April and eailv Mm clieiMe. \
pouiils pure suit per 1,(1(1 lbs. milk is a max iiiiira
quantity.— For summer use on fair v iM d • mi-.
2 to. 'i lbs. salt; and during i letob -r ai'i I Nowiober.
from A to ii lbs. salt per i.no lbs milk. -Irur. ase
qtmntity of salt wher.- extra rennei ha bei-n used,
or for sloppy curd.- One action of sad i-i in di j the
eurd and cheese. And thus nia d ilie curing -The
curd pieces on (Irsi apiili aiion of sal' become
harsh and gritiy on their surfaces, chaiiging in lo
or 20 minutes to mellowness; and the nali. causes
the whey to aeparato.
rreNsliiK. Pres-ure In tho hoopa should he eon
tinnoua, light at (Irsi, gradually ii, creasing The
fo lower should be looNetltting, and e n as rfngs
used. -W hen turning oheese for bandaging, before
rinds are fully formed, use only pure warm wa er.
greasy water percolates Into body of cheese leai inu;
nasty (tavors — Curd sinks should have racks hev
piled to an edge from both side-^.-Turn all cbee-e
In hoops in morning to give finish to shape and
body. I^eavo press cloths on for fo liiigiit. or till
within few days of sb pmont.-Komove no cbeea"
to curing room till ahapo ia true and edges well
made,
III <'iirliiK Boom. Ci ng la etrected by fer-
mentation, while heat (up . '0°) makes a favorable
condi ion, and cold fund, r HO") an unfavd'ali.e
condition.— Temperature for cuing spiing cheese,
70° to ".)" ; for summer and fall. ->.')"' to rn' main-
tained coii/i'/iHoiM///, Su round curing-room stme
(if stove-heated) with tin. jac.^ et at » in he ili- lance
from stove all around ; the jacket stan 'iiig 8 linhea
above the floor, and extendiiu, say thiee feet,
above the stove. This will establish a uidfo in
temperature by a continuous movement along
the upper part of room, and circulation of col.ier
air near floor.— 'I'urn cheese on she ves once daily
till at least three weeki old.— When p e.-» olotbg
are atrippi^d ofl, use warm inot hot), pure, sweet-
flavored grease on the rinls.-Tbe curlni/ mom
floo' ahould bo frequently swept the shelves thor-
oughly cleaned after each shipment, and the air
kept pure by suitable veniilation.
Ho\iiig mill Slii|i|i|ii){. Grease summer cheese
Just before boxing, and applv scale b>ardM while
grease is s'lU soft. Mark weight of each cheese, in
neat figures, on hollow side of box.- Let there be
scale boards on each end of tho cheese in the box.
—Let edge of box be leve with cheese, >ind cover
ntc ose.- Allow cheese to be cartel away oi.ly in
clean vchicl-'s.
ClDiiilliieHK. Keep everything In and abmt
faclor.v hciu'i'ur.oL-si.v Ci.kan, -Clean curd cuttir
or grinder thoroughly each dav. to aV' id wretch-
edly bad flavors in cher,-ie.-Thor uglily s Tnb
racks on hotti sides dai y, and turn oul (or airing
oyer night. Occasionally soak sink-clot' over
night In strong sal-soda solution. Wben it shows
clogging by yellow matter, hw}, it at o/icc— Rinse
hoop^ and proas-tables with hot wafer liaiiv. and
acrub on borti sidea twic« a we.'k.-Se bat flues
of steam boilernrecicaned out every wek -Fini.ik
all of every day's voek in the very best way you
(•««.- (I'KOKESSOK KOHl;HTSO.>'8, AUIUIJOKD.)
cows, DAIRY SUPPLIES, ETC.
137
St. Anxk's Iti-.iii) -Ksr.Mu.isnKi) IsTl.
Sixty Pure St. Lambert Jerseys.
PUUK vi< roll iii4Jo*fi4.
The Largest Colhiticii in tin: Wot Id,
iio.ni: OF
"I^-KlyFawn of ,st. Anne's," 109'20 (10 Uw.
l-'i oz. l.iitlcr)— ;■)() J), c. WvXuv llii^^o.
" Hebe of .»;t. r^iinl)irt.".-)ll7— nOii.c. V.H.
" I'ot of >t. LiuiibcTt," niL^i-rjO J), c. V.H.
*' Qucfn of .St. Anne's," i.-iTlS-oO p. c. V.H.
" Jolic of St. Lanibfrt," .^)1 •.'(') -'2.-, p. c. V.ll.
(I.Tlbs. Ki.ioz. butliT)— ('liJiiiipiiiii Cow of
(';mn<l;i :" Milk, IJiiitcr anil L'ia'ose, To-
ronto, iSh.").
CHEESE FACTORY
Macliinery »"«> Supplies.
KI'..S'r <1( \l,ITV-ltlMSOMItl.i; rUKKS.
Boili'rs .Tii'l rii;;ilii'S, lp(-~t )v''ti'r".
Wri-'h Ciiiis, "Mniri;,''s" I'lit^iit, otr'
llt>lst ii;; Cr.iiics, cunililcli', m Killint;^ "Tily.
Chri'-f V.ils, (if till' vr'iy liiti>t df^i^'Ii.
Ciipl Ktiivrs lloriz.intulur l'ii|ii'iMliriilar.
Clii'''>i" I'lrssi s, |il;iiii :ini| .strmiy,
Clu'i'<f llcio|is of all kimls.
liamlnj.'! s, mII Sizi'.f.
hc.ilc n.unls,
Macphehson's Patents : «'ur4l .Hill, in"<h
iiii|.i..\.M, l^>^. .i;(llali>rs, gii iranlci'ii siipi-r-
iiir to any li.iinl or iiiicIiiih' sy.itiMii nf stu'iiiig tin'
Ciinl in till' U'liiv. wirli' li"itiii.-. llllk 4'<Mll4>r IIIkI
.ionilor. Vlic.v raiirrt iiikI >»lraiiu'r. I'm clin-i.
v.ii.s. (ii<>r>c 'I'ruckM, Kark, lor l.ikiiiij Clit-itic
out of 1m '\i s.
SOLE AGENT IN CANADA FOR
VAN HAS = ELT'S Rennet Extract. Cheese
Color, Butter Color, Rennet Powder,
TliiTiiioniotrTS, Mi-asuriiiK Glasii-s, Trst TnlifS, f\i\
Mai'i'lnrsoii & Srli.ll's (.'luesi' li.ix Materia', iiiadn iuti)
lioKc.s or not, as desired. Tliis rrjatcrial is made from
eclrrU'ii tiiiiliiT canlully I'ri'pan'il, and lias provinl itaelf
to be Biil'i-riui- to any eimilai' iiiatciial iti tlip market.
Trice? and cstiinatea for Clioe..;e Fac'tory liiiildiiigs.
Priee lists and any Rencral information in tlie manu-
facture (il Cheese and the organization of Cheese Fac-
tories sent on uiiplieation
1>. M. MACPIIKKSO.V,
Lancaster, Ont.
SERVICE BULLS.
licbcs Victor lluyo, i '■"'-'"' ■'"''''. " <i»ibletrandxm
wj.jro J if yii tor Hugo.
,-n , " ? ■ TT 1 "'■''« "/ >■'. L"mbfrt it 17, a
M p.C. V ictor Hugo. ( daughter of Victor Uuyo.
liomco of St. Taiih- ( I'ii-!"''''''! "/■'<'. f''""'"''-t ICM9,
brrt, KifJOO. J ";"' "/.siote y,..,/. frU.
Orloff's Sfokc Po'JlS (Orlof SI',', u son of Lord
2.> p.C. Stoke I'oirio.'^rd. (
'i'i\ l).c, Lord l.icKiir.
Che,vfnl 0/ ft. h. Hn',H,
ilaiiiiht.r o/.S("*i' i'o.//s 6rd.
2) U)s. !< o/.. biitUT.
Eil:iMi«hf.l 1*71.
M. A. iei:i<Lii\,
Ste. Anne de Bellevue, P.Q.
AIISOI.ITKI.Y Pt'UK JIHI.K
^rrl-iiKU IIY
Our \i:W .MII.K I'.tir. to |,ro|,M't milk froin xtaMe
iniiiuulU's. and Our SI'MLDII .MII.U »0'l"l'l.».S, for
I'r.'lit.iMe milk iI.Iivhiv.
Our \«"w.«llk rail Kkkis Out
li.iir, dii-.t, c|;ii, d.iiidiutl', ilrii'il ^
e\iTi-mei,l ;iiid the variety of siib-
Umiii'-s that Hill into til open piiil i
(luiih;; the ordiiiary jiruerss of'
(iiiilkin;.;. Till.) i^ cspeeially true
in llie e:irly Sjirinj; luoiillis, while
^ili" eow is ea.-.tinj; licr old coat, .
M'! IS more or less besmeared by '
■'■iitiniied stiiblinj; No odor of '
Hm' stahle eumes in eonluct with
llir milk.
II iiiakci provision nsninst
Otlur <>l Slattif, Spallfriiiic
'i<'at<>, tirloiiH 4<nfN, und
I'roltTl.s Tcn<ler 'iVatt.
(K.n'r.'l' :i M^. .■.[-«' should biiv, and avoid t-iste of
stable in nn'.k. The niilk, ereaui unU collte will each tell
its Ull'tl. f.lnrii.
Our Milk Kolllcft for the dt livery of milk are mann-
laetiiicd by us and furiiislied to cneviilk
(/.«/cf ni,/v, in a town, in conneetiou Willi
our Milk I'rflerlin'.
The vtihj flini kiiiAVn that spcnres to tli«
cousiuner iil'^i,Iiiti!ji jriirc viilk in sueh a
manner that it can lie kept sweet forseveial
days, furnish a ijood coal of cream anil be
hanilv to Use.
(■)1II.1)1I1:.N"S MIT.K.-Tlie samo row'a
mi'.k can always bi' si cured for ohildren.
Our Sllik I»i'llvrry S.vstmi is al-
reaily ii: um' in hundriiis ol towns in Canada
and Uiiiled Stati's, Write for tTii<;(i.AU.s,
coutainnit; testimonials, terms etc,, etc
SULKY PLOW.
A. A. IJarnliart, Ottawa.
TjIK I.KiUKST Ru.NNiNd ;
Mo.-T SiMri.K,
Dlkaisuc and
Easily Maiiapfl Snll^y Plow
IN CANADA.
Wo invite farmors to corres-
pond witii us, anil will answer
all <itiohtion,s, bend Circulars,
anil give all or any informa-
tion.
i Don't fail in n-rite.
II tMIl.TOV.
138
A tJ VERTISEliS ' Al'PLWDlX.
]»ffi:C IliMCAIi AIDS IN IIUlT]:it..1IAIiI\<;.
TIIK ni:ST niTri:K-nAKIJtS today place most stress on Uw IMtl ll>nK\T OF TIIK DAIRY
The advurK'f^ii uiiiryiimn would r-iihor loao his biist cow thuti do without a «oo»l tncniMJini'iur or a K<>oa
ohum. vv'i h mui'lmnical aids lens skill in necessary, yet the hlKlii'St skill does not ilobpiso 8\ich help.
The linporuinco of this truth, however, is only bi'^^innint? to be approriattid either by fwniiers who use, or bf
the dealers who should siinply dairy requisites. Considorinif its extunt, almost no other industry haa been
80 backward in its doiniinds. and so poorly served by Inventors and umnufHO'nrors, as has that of butter-
mxklnu. Thousands of buttornirtkors have yet no thorinoinetor, Kew milkers feel the absolute need for a
inilkln«r piil which will sooure aKainst the Impurities of the cow stable. (,'ream-nopiiralion has been better
provided for in the creamer and trie (lontrifuife ; but even here dairyinon are yet in doubt a»to what they re-
qnlre and what is best, as they are not !n doubt when they want a reoiior, a sewlnjj nmchino or an or^an.
The churn of the future is already hero in the shap« of a revolving churn without dashers, yet how few o(
them have replaced the old-time, milk soaked, sour smelling, grindstonnworking c(f>? boHters I Butter-
wokers are bexinnincr to bo used only when with ;?ood churns 'iiey are loss netxled. The ri^ht sort of tub
or <!■ kin is yet to be seen In the market, Tlie entorprixo lo appreciate all this h/i3 been Borely lackiiffe.
Kfforts made to meet the lack have been a'tcnded with many discouriigements. The invention of tno rlpht
thlPK the solution of the manufacmrinK [iroblcm, and the brinMfinx of them Into use, all were probh-ms. 1 he
la'ter problem actually involved educational work, and even the ovorcomlntr of prejudices. AlthouKh the
(freat field haa been barely entered upon, and much rcmain.s to bo don«, not a little has been already accom-
plished. Kdncatlonal work ►n's been done, prejudices have been removed, and a reputation established all
over the Dominion. It remains only to follow up a good hcglnninK. What is now lacking is already avail-
able, and it will bo plncort in th" mariret as speedily as possible. Agencies will bo established in new p aces.
It Is not tonmuch to bespoHk the kindly co operation of all interested— possible agents and prospective buy-
era. The limited apace hero available will bo devoted to the principal articles of what will soon lorm
A Complete Hrioiilillc Kqi.lpnicat lor a Moilrrn Hairy,
Our Perfect SIrnlner Milking Pall serves both aa a pt^ol and Ptralner,
Milk f*ll8 into the outside cup without spattering, the force of the stream being
spent by the receiving dish, the milk flows gently upon the t-trainer, and into a
clnneit pall, leaving behind all impurities. The froth on the strainer-cloth catches
what little dirt passes the froth in the upper dish. How unlike the old process,
where all the dirt that falls Into a broad-mouthed pail iachiirncd into the milk, by
the strong streams, there to soak; and, afterwards. In being strained, gathers
upon th" strainer either to be forced through with the milk, or itself to serve aa a
Htialner for the milk to course through I In such a process the dirt Is cleansed of Ita
Hastiness, which ooes itifo the milk, leaving clean dirt to be thrown away I The
time mu.st soon come, now that there is no excuse for it, when the dairyman will bo
aahamed to milk in such a way, and to otfer the milk aa food, or for manufacture
into food products.
PROF. fsRNOLO:— "While the milk is heinq dravm it la preferved free from
filth and odors. I admire it much as an ingeuioua, convenient and elFective pro-
tection for the milk."— iior/K-.i^er, A'; Y.,lSS2.
'•SCIENTIFIC BUTTER-MAKINQ;'—" Milking into a closed pail which straina
t,h<' milk while it is being drawn, and slowly, is obviously much bett«!r than milk-
ing into an open pail that allows all the dirt to fall into the milk and there soalc
thoroughly, to be only partially strained out by hurried, forceful straining.— K8.1
Onr RpHt Known !^|ieelalt,v is the now famous 'HMU ('entnry <'linrn, the verirabio Cliiirn ot the
Fatare I Iihas hccn slow in appearing, but it has come at last. Dairvtnen who had (jivvn up lookinu fora
Batl factory churn have found it at last in the Farmers' Imprnveil Itolary (iiurii, with ita unique €en-
trliuBnl Vcutllalur and Uraniilur .<truluer. Its chief points are:
!n Its Construction. HiMlM.K- Understood at sight. GOOD
QUAMTY—liest Mat' rial, tlrsr class woikniaiiship. UCRABLB
—Will last a life-time. C' mi'Lhtk— All modern improve-
ments. FKHKKCThn- Has been ca led the "C'hu'n of the Fu-
ture " PciKNTlUC-lin.sed on recognized principles. Hotary
— The most verfcct motion. Wnnoi'T Dasheks- No objec-
tionable tloats of any kind Aiu Ti'iiK— Kir.'t and only one in
the market, Imi'Hovkd Covku— Light, tight and easy to re-
nune. Oi'Tsiiii; Si itAi.s'RU— I'ni(iue, Worih acummon chum
itself. KiNi-^iii- D— N'eiit iind p casing appearance.
In Working. Strainkr Ai"Ta('1IMi;n r-For removal of
buttermilk amt washing of biiiter in cold water. Easy
WoKKKD— Children are working it. No Stoi'IMNO — Constant
escape of gas. No tlATiii'.RiNO -Butter washed mechanically,
,No KuicTioN— Action by concussion. Without Power—
Large quaniities easily churned by hand. Kasy Washed—
Washes it.self wiili hot Wiitrr.
In its Production. QfAN'Tny-Not the slightest waste.
Qf.M.i lY - All iioints of excellonio, Akuati:3 the cream.
liKAiv— Unl)roken and texture firm. Linadultkuated —
("aseine cniireiy removed. Pkhiu.kd— Washed in granular
form. Coi.oK .\m) Flavor— Neither of these lost by manipu-
lation. CoRHKXTlVK— Previous defects (old cream, etc.) largely
corrected. Also after-faults ; Itss working required, overwork-
ing therefore avoided.
General Merits. Cheap- Best value in market. Gives
Satisi'ac'tion— A favorite wherever used. Educational
—Its use will teacli scientitlc butler making. Tested— Bv
best butter-mak.ers and endoi-sed. By public exhibitions all
over th" Dominion. By competiiion with other churns.
"Gives satisfaction in every respect "-'Would not give
it up for 25 dollars "—Knulirii Tounshipa Farmers.]
The 2'th Century Cluirn is nMiiuif.i tured specially for
the Dominion Dairy House, by the well known K. B. Edd^r
Manufarlurng Co. of Hull.
Thrrmonirters, <'reaniers, Biitler-worUers. iKrieiilliiral Itiioks, etc., rlr.
Dominion Medals and Diplomas: Halifax 1881, Kingston US2, St. .John, N.B., 18«.
(K. .1. IATI>II;K. Mont-ea'.
General) «iKA\«;K Mil. Sll*. <0.. Toronto,
Agents. )I.AFItA>i('OI>« .t I iillU»l TOT, Qucb c
(.lOIIN CKAnFOIEII, Uitiwa.
Before buying linlry »iiipp>les _^......^«.
Write (or Circular and Prices to DOMINION
r.. It Kimv M'V'v. CO. {\;t\\.y Montreal.
Ti;i;S .V Pr.ltSSK. Winnipeg, Man.
It. k. lUtirj;. I hsHottetown P. K.I.
Tirrira', i:t icditt a to , st. John, N.B.
DAIRY HOUSE, OTTAWA, ONT.
A a lUC VL TUBA L JMI 'LEAJEMS.
189
'fla>Vc6ilLAt
T>l/<iGIEH, Phaitona, VlUtge and RoHd Curto, Jiiin|v-
-■•' 8e»l. Burri«, Fomlly Carria»?e8. Light aud Ht«vy
Bipma Wagnna Whotetala aiid Il^taU. ftpt'riitl d'.a-
I off «botaaal« )><icea to large johUvx and dattlerx.
XJv«fTin«n anrvlii'd nt wholraHle prici's. 11
' Sc^eH, Varmcn' Hafas, Churna, Fuinpa, Bottrr-
^PMkata, Crramers, etc, etc. AnjUiing uBd evi-rylhing
■aed OB or abovt a farm. Not a nusre ageiM-; witli a few
■ManlM. bst a atoek of the ncwret wad most improved
kteaa m erery grmi ttapttmuint BHtde, a«d a fall «l»«k of
(Ml«M to |«»,«M worth on biadat aH thatu to Meat tTOA.
■iBd for Cireakua, dcflnriptioii and pcir* of aOTtbing
jBtfC R J. Latimer 92 mcGill st .
MontrMO. Warehomiea:— 69, 71, TS, Tt, H, 79, 81, DO and
M M«6m tad K aii4l 9U Oror Nod Ht., Moiiiroal, Quo.;
tmii Ht. VamorSt.. St. ISaurvur. Qoebec, Q\i>^
P. T. LKOARfi. Managpr QUEBEC HOUSE.
The New "Reversible" Corbin Disk Harrow,
This is a n<^w Harrow, ivrfeou-d the pH;<t Hf.ison.
It tuniH lht> Hiiii b«th tiiwitrd the tou^ua aud .<waj fW>m It.'
Uuu tpiirK w.irko m advance of tke «tb«t u>4 ouly > inehva
apart.
It Icjivi's no centre ridg;!'. and all the jrnio ie ««»Ter^d.
It takptt the Coi'tiin Seidt-r attnrhniral with improvrd aiMk
t«Ht«<l dnviBK gt^r.
It liuH HlerJ Hmt Htandard, cfa>llr4 liall l>ox«n, well pr»-
t»-rted from grit.
It is not a chf up, th«rt-Kv«d impleiufnt.
It le the atandarU, buth in the umtrd Atati'S and Canada.
The famvtn of Canuda wh« am ooi povted aa ta tha
■lerlta af Uiia Harrow xhuaM mmi for eirmiJUra a»4 poat
tlieiuHelapa betore biirini; any other aattiTator. Th«
" CorbiB " is ■tmnety endeemd hj mJi aethnritlaa aa
Prof. Om. Brown, Mr. Wb. W*M of th« rwrm4fr't Attva-
oaU, and Mr. Thoa. HImw of the i,iw« .'tfadt J ea r itat
THE CORBIN WROUQHr IHON ROLLER ta %Vkf*
witb B«bhitted box<-a, Wri|rht B<ix, aiid Gram hander
atta<^hment. A rJii'ap. liarabta ami coavenieut UoUar,
eiund for Hrrulan and tei;tini(iiiiala,
THE Sr. Lawrence Mknf'o. Co..
I'aiwoorT, Owr.
Or to R. .1. I.ATIMKR, 91 Mrflllt SL, M.-intrral. Qm,
(rfnernl Oraitr, HW»*i/« nnti Ki-lml,
In all kinds of Aicrlciilinriil liuplrni<>nt«k
ladow's patent spring -tooth harrow, improved.
• II •
Tlic Frame is made of steel.
Neither the Frame nor Teeth have
Bxtj bolt holes in them, but are so put
sod held tog-ether— by means of Clips
and Plates — that it is impossible for
them to ^ive way.
The Teeth are made from the best
imported spring steel, and by the best
springs-makers in the Dominion, and
«very Tooth is tested before leaving
the works.
The Harro-ws are made in two sizes,
j6 and i8 Teeth, with and without
Rnnners.
The Rnnners are a new feature, by
means of which the Harrow can be so
adjusted as to have the teeth c> t
any depth or nm clear of the ground
altogether.
SKND rOR FCtl. nE-MKIPni-F <'IR(-ri4R.H.
GEO. GILLIES, Gananoque, Ont,
FOn SALE BY Sola ManafaMarcr far tk* (»oaat
^. J. LiTl.MIU, 92 .WoOill St , ^oiitr a1.
140
ADVERTISERS' APPENDIX.
^i'<
m^
'UV
a
'n:.\TS. LKATIIEIi GOODS, KT(\
in
National Mfg. Co.
160 Sparks St., Ottawa.
TENTS, FLAGS, AU'yi\as, r'.I.VI' FUHMTURE, W IS DO W SHADES.
ETC., ETC
rlw^KSMUtEiliiliitioDslDfli
.11 Ciold mid Nilvcr in<MlalH
15.% FIli^iT
To Lumhcrers, (Jontnictors, Siirvoyinp; Partios : Spociiil imluccrntTits. Lriwn arnl Camping
Tents : Soniotliing nice. Send J»tainp for our Nfw llluHtrated Catalogue.
fcent parts of tlieWorli.
Satchels,
Beef
and
Oil-Tanned
Moccasins.
S. &c IS.. BOI^BI?.IIDC3-E,
Wholesale and Retail Dealers In
Leather, Saddlery- Hardware, Robes and Whips,
Also Manufacturers of
NOS. 88,! 90, 02, 04 BlDEAr, 15 to 23 MOBGROTE. end 186 8PADKH 8T8.,
O T T J^.. "VT" ^ .
14a
^1 IJ VER T USERS ' A I' I 'E.\DJ.\.
Dll'LOMA A^•D MEDAL LIST.
148
THE QRANO
Colonial and lodian Exhibition,
London, Eng.. 1886.
^mnnq the I'.jhihllnr^ irho reciirril llir linniliful
VoiiiinriiKirntittt JJlplonxa ami a MkIuI
are the follouiin;) :~
Onlario Pump Co., rToronici.
lOKt. llallnday tstnnrlln(c PiiiiipinK Wlnilmtll.
villi riiiii|i'< altachiiil in workniK ordnr ; Fend
VirLiiilprH, viiriouj HiSHH^MUo aiivl p. 1/4).
F. C, Ireland & Son, Toronto.
Dcssiciili'il WIipM, IJiir .«(}•, Poiw. Rnllort Oat^i and
Wh(»at; .Sii')wfli\knllnrl(iy, Prfpiii'.'d I'ea Klour;
J'rcnared (inKilHiind Wlioln Whoat Meal; I'carl
Harlcy ami IViirl W)icut,etc, (avuodvt. p. lit:)
Christie, Brown & Co., Toronto.
Christio, Hrowii JtCoa IliacuU8(ailvt. p. 114, lift.
Peler R. Lamb & Co., Toronto.
Fertlli/rrK. Oliiu, lilAckinK. Flint I'aper (seo
nilvl. p. 11 '.I
Dominion Dairy Hoase, Oiiaw:i.
Chums; IliiUtir-Workfnt; Strainer MiikiDK'
I'ails, {.fn; iidvL, p 10^ I ;«)
Automatic RefriKcrator Co., Oit.Twa.
AuloMiiilic licfiixmalur (see u'lvt . p. I'M, 1'22).
National Mfg^. Co., '. m.iw.i, Ont.
'Ic'itM, Cliair^ Koliliiit; PHnip-H<>''N, Muriiuecw,
tliunniock-l'liuiirt (suo iidvL. p. 111).
Gunieys & Ware, Il.uailton.
VVeiiiliiiik' Mat'liinc^i <Rce advt. p. 1-.:).
Hamilton Industrial Wks Co., llainilitm.
Clothes Wrineerg, ManKlort, VaHliinn Marliine.s,
Churns, Carpet 6woepfcr« (nee advt. p lutj).
Canada Business College, Ilnmilion.
InOuliiio Provincial l^^hiriit— Hiisircss I'ennian-
Bliip, Oirhaiid KlouriiiiinK (seo advt. p. V.:<'>),
Hamilton Ladies' College, Ilamilton.
Wioiograph of HuiidinK. oil Paintings, Pupi.a'
worn, (soe advU p. I'M),
W. Bell & Co.. Guelph.
The "bell " Orpan (see advt, p. 1:;2).
Manson Campbell, Clutham,
Fanning Mills (sue udvt. p. Ill),
Geo. Gillies, Gananoque.
ateel Harrow; Steel Field Cultivator; also,
Carriage ForglnKs (-■ee advt. p. IH',0.
4iir.uct',
H. R. Ives & Co., Montreal.
Card of Hart) Wire Ft'no'nir, KtfK lii-aforn, Hiovcii,
liHiH. MrH. I'ottHrutvul .SinooiliiuK Iroiui (m*
advt p \'d-i. I'-'ij.
McClary Mfg. (^o. Montreal.
bt'ivi'H, Tin. Cooper and Hliootlron (loo<l».
Htariiped. IMoecMl and Japanned Tinware {»>M
advt. p li''.i).
A. Ramsay & Co., Montreal.
A New Hoint. I'dssrsm:^ /i))ir Hnir.ithf corrrinff
imwcr,i)r hi)<li/,iif' iiiiri- irliifi- Intil. Nnn poiHOii-
oiiH, and not aileuted by impure atmosphere
lHiM< advt. p. I.' I. I
New Rockland Slate Co., Montre.il. |
K«Millngc H'ttliH, Slato HlaO work. Hlatti Tub, •
M ick l>uiirdit for UcIiooIh (Hoe advt. p. I:-).
G. W. Reed & Co., Moiitreil,
Uefrigeratoni, (Heo advt. p. IM').
H. A. Nelson & Sons, Montreal.
Corn ItrooniK and WhiKks ('looadvt. p. loT.)
Geo. Bishop Eng. & Ptg. Co. (Ltcl.) .Moniro.i!.
Kn/raviiiK. Iiiihngraphy, I'linliuK, etc.
H. Shorey it Co., Montreal.
Kea<t> made CliillilnfC (hcc advt. p. lO'.i). I
Colin Mc Arthur & Co., Montreal.
>Yall I'uperb, l^ordcr.^, ote.
J. C. Wilson & Co . Montre.il.
i'aper coaHiM'ing of Manilla of virions kinds.
I'aper HaKs and KnvelLpos (.Heo ad\ t. p. l.iJ.)
Alex. McArthur & Co., Montreal,
'tarred iiH'! Caipei Kuli.s, Huiding Faper, etc.
Williams Mfg. Co., MuiitruMl.
HdWing vinehlnt -I i8"eadvt. p. V''.'i.
Kirkpatrick & Cookson, .Mcntrcal.
(Jlieeiu I. !■(■ ailvl. |i. 11').
W. Strachan (V Co., Moniro;il.
l'et;o:eiiin, I.uI>i'k mid Lard Oil--, (udvt. p ]:u.)
E. B. Eddy Mfg. Co., Hull.
Woodenwaru (heoadvt. p, IM, 140,|
C. B. Wright, Hull.
Liniesloiie, Linio, Ilyd. C'eniuiit, (sec advt. p. 110.)
Whitehead & Turner, (Jucliec.
Urooms, Hrushoaand Wooden ware (advt. p. l:i:i).
George Gale & Sons, Watorvijie.
I'atont "Dominion" Wire Ma'tre8''e.s, Combina-
tion Iron HedHtead.H ; I'.'itent lireud, Meat and.
Vegetable Slicers (see udvt. p. lUo, .u'.i, IJl).
Brown Bros,, Danville.
Farm Wagon, "Derrocrat" WaRon (advt. p. I'.'.'l).
^^ANADA! A MEMORIAL VOLUME." A statistical and descriptive book of reference on
Canada, showina the profjress of its Commerce and Manufactures, giving an account of its Mines
Foreata, Fisheries, AqHciiilure, etc., with descripHons of eaeh I'rovince, principal cities and tovmjt '
The most cominclicnsive book of r^erence yet published. Illustrated. FuU cloth bindinu ; about IfjOQ \
pages. Priced'. E. B. BIQGAR, Publisher, Fraser Building, ^';ontreal,
INDEX TO ADVERTISERS' APPENDIX,
Thb RiCAnRR will And In the Appkndix to which the follovrinK in nn Inpex, a rmf
Wmpluto and ronvenittnt DlRScrroRT that will bo iftoful for rnfuri'iicn, ati<l will a<l<l material
▼alue to this Ma^^uau Aa to the chariu;tor for n>iiubility of tiio tlrrrn u ho hiivf foiirnl n place
In thin exclusive ine<lium, it la enough to say that ia roceiviii;; advcrtiHeiiu'titH d th«SB panoi
tha Rutlior hon l>e«M nirwt uarufui to a<ihcre Htriotly to the policy outlinud in thu 1. "UUDUCTION
to Appkndix (PaKo 104).
Arnhlm 1(M, 111
AatniBittU Baftlgf ntori,
VaUDl IM, \n
"BaBkitwrn" S<(pi»r»tort, 100
B«rb Krnn« Wire \t<
BnaCaltur* I»'i
Bailing 11')
BlMO'tM Ill, nt
Boand Coplo* -8.1) P."., H4
Brmn lie
BnMim* an<l nrnilicii 1U3
Bunncmlur it Wmiu Hup-
anton 104
Banlm-dt rolli'KtK r>4
Battpr llowla, Udira, «ta 107
Buttor Cloth lie
Butfc'rloli.r, 107,113,121, i;t7
Battar TuIm 107
0»ttlt Po.i4 182
OkOiftm li«rt (>'tieuM— How
to Make It llfl
(Vmp Kurnltur* 141
Oameiit 110
OntrirKnl Hit para ton 104, 103
OheoM ManiiiKi-i Vil
Chaaae Uulor, llannrii's.. I'Jl
dn Van Haiaclfi 137
Obeeaa Makori lliilt'ji,.. Hot
ChseM Vate lOi!
Chnrna lOfl, 107, 1,1H
Colonial Exhibition, Ui, 14H
Oonimlailon Mrrc^hant.. 11!)
"Oook'i Krloml" ll'i
Oowi and Cows 112
tiream Uu«ku*, «tn I*i7
Chatham I'at«iit Wagon. .111
Creamrrx 8applli>i I'il
Ohrlatle Brown ik Co'i
▲dTloe to Faimera, 114, 116
Dairy BapplUt. 104, IM.IOT
191, 137, 134
DMlgnar Ill
Worttro .lllr^r Plata .... Ill
Rn)(iiii'i, llollint, (to ... I<i7
Kii((ravrr« , 12rt
['.luliane-Iiiiprovdil Prcaa \2t
Export* U'teli Covsr
Pa'-t'ry Siippl'^a, 10*!, HI, 187
Kainllir Uiitur- Maklna
Bituk Oovw
Fannin)? Milli Ill
Farm liiipl>'ini-ntH 11 1,128, IS'e
Farm Jonmala \ts
Pnrm Wii«niii ..ill, l'ij,l!);i
FiTtillfc-ra Aiit 184
FflrUllziT* lie
Fluid Ucer, Juhcatunl.. Ill
out RilKB ^oap 1R2
"(llohu' Wa^h Iloiir.la.. lU
OoMcn Ru>a For I'rollt.
alile Cnltlviitlon. Uiick Covrr
Clrniiuliir llutter — Not* 103
(irnaira, ptcv 110
Uroocia— Wlioleiula .... 138
nan«(>n'» Butter Color .. 121
lliirioWH 12H, 139
HiT-foi,ls lia
IIolst<'ilil 103
llorni'H 103
UygJQuio Foods US
Iiiduratcl Filirc Wnrfl .. 1.S3
Ind., l.iCi' (III. I Kiro. . 120, l.iO
IiitToductuiD to Ad. Ar.. Iu8
Jcrieyi 113, 137
Knitting Muchinea 124
I^ctom^trri lOT
IjicllKt'Cclli'ga I'.''i
l.au'l Urauti-Fraa .... 131
I.ardiiia 110
leather Qoiidl 141
Mina III!
Mni'iid Cakn ll'.<
Uva Stock Journal I'JS
MaohlniiOll 110
MiiiiKloa Iii'l
Matlrfaaaa lOS, loe, I'.N
Mi<inoriiil VoliiMii) 14.1
.Milk liliiKi'iin l:i'>
Milking I'aila 137, IHK
Milk Di'llvciy Mjstom .. i:i7
Muwera 123
Oil MfM and Cukn 110
oii'oiiiiiigarlup, ato 1:<I
Orgiiim IHJ
Ovcreultlnn Hutter 107
Palntaan'l Cll:ias 12:i
Pnpfr lings, ate 13'.'
Pcilo<lioiili I'.'.l
I'ltroii-iiin. Rf fined ,.,, l;iM
Photograph Artist I'JO
Pianos 127, 12S
PliiHtKr 110
I'ollril AngiH 11:'.
I'rc'pMWIi.'Ht, nata.flc. Uf.
I'ri.parliig for Miiik..t .. li'i;
Printini; and Publibhing. 13'J
I'rovUiou Dealer 183
RnVca 124
Uoiilv-ir.nili^ ClotliliiK... loo
HffngiTiilors I'.'O, 12-J
Hemic. t Kxtmot ....l'.il, 137
Hcnnet Tibkta I'Jl
Itock Salt 119
Ko'illiig 183
I
Hafpi, FIra I. of in
Halt 11«. 117. Ill
lllgglii'i " Eureka" .. IIT
A»litiin'«Piictory F. d lit
Hawing MachliK'i 1211
Hilenca In tha lulrr, 110, 144
Hclentino llH.I-Mnk'g, lod, 124
.Mci'iliT and llirniw .... Ill
Ml t'lla, Farm and Oarden, 110
.Si'wlng Mai-hlnet 10»
Miiep .... lol
Hlite StialTing, atO 121
Hliitr VeaaeU I2'i
Sli.la and Carta 123, 189
S..)i|.» \H
HpooU'otton lO', 124
Spring Miittraia, lOS, lUv, 124
Stable Furnitura 128
Stovi'a 109
StiMiiM unci Stona Kxtr.. 128
Sii'kyriow, Weat'rdUol IST
biu|>«r|iUuBphuta U9
Tliatchcr'a Butter Colof. IIU
■rii.rnic.nii't4T» 107, 181
'nircuhinu Mucblnea .... 128
Tilia 110
Tinwara 109, l'.ill
Turkiah Huths 113
Vin HiiHself H Hut. Color 187
"Viiunu" bilking Powder 119
WnKcuia, RupK'"! 111,123, ll»
Wiilci 111 (Inciiurr l'roi.f(t» 104
Wash Hciar.la VH, 140
Willing MMchinc.s 104
Weighing Scab a 129
W, K. & Cu'a Butter Color 107
Wlndrnill.i 184
Wood<>n Ware 124, 140
Wringurs lod
K«a«l on Back Covin, A Liltlc. LesKon in Sla-
ttttio»—aoldtn liulta for Projilable C'uUivatioit.
Bound Copies of Scientific Dairy Practice.
{For Canadians Only.)
" For ancloied fS cent* plaase »end another copy of
Bolar.tillo Dairy Practloa. I would wish to proc'ure a copy
of your book bonnd In oljth or leather. Hava you any
auoh r (Laftar /rom Mr. liaae Wangtr, Aytori, Ont.)
" Harlng had iha loan of a eopr of yonr book for a few
dajra, I wish to purohaaa a oopy, but would prefer a more
aubstantial form of binding, where ran It be procured
and at what prioa r (l4rt«r /Vota J. T. FlUcher. H'atir-
9UU, N.B.}
Id order to meat th« damand wh'.oh U ihown to fxUX
bjr letter* ttmllar to abova, tha writer hag taken the risk
of blnllnga number o( corlaa of th'a book. The cost
of the book lualf having been already provided for, tha
flharga fur bound eoplaa will ba based ou tha cost ouly of
binding.
The price of Wndlng, for a flngia copy, will Ixs 20 cents.
On re<'e'pt of that ainounli a copy will ba muled post fiea
to any addreaa i« UiitDA.
Tha above prlM for a birand eopy li Uu tSan the original
eost of tha book tn pamphlet 'orm.
Tha original prl?a of a bound 09py of the book was
fifty oenta Tha reduittion li diae to the fact that the coit
of the book Itself, tn pamphiev form, bat bean already
provided for, in Canada, w'.t£ a view to ita t»ia dlalrlbuUon.
Ordliiarlly, to kava a Hngi* trium* bound In tha style
Ib vblch thaaa loooke vCl be Uivtad, It would oottoub not
last than >S eantt for hiodlng aioae, Tha low pitoa now
offered is made {loia'-ola only by haviag a large namber of
eoplM bound at a tioie.
Tha above olTkr oan naaaMifaf not ba irTBnad of by per-
•ona not living in Canada, taa ywMais Mitiida of Canada
tiia price ot tha book ramalna Voa same— namely, at 2i
•rata in pamphlet form, and M) o«nta in itlfl binding.
W. H. hTSCa.
RcntI, In AnvRtiTiHitRn' Api'Kni>ix, what la aatd on
thn fiilliiwinst Hiil.i'cts:- Iiran—C<i iiiniihert Cherae—
C'hrrnemfiK-17-s' Riilrn-Cown and Cown-(lriiniiUir
JUilter -lAnsfi-d Vnke—Milk IJint/'diii (Jvers'ilt-
inu liutfer—Plastci — Prcpai-iiin liutlcr for Mar-
ki't- Science in the Puiry— Water in Oranular
Process. (For panes ace ImjLX above.)
" There ahould ba a Tliermoiii«'(er In tha da'ry
of everyone who liiii a clock."- ^Vwdti/'io Dairy I'ractict.
OrtheOllnrnmi Mllk.noiiao(p.iBo 40), the Nor'-
J«V»( Fiirmer says that " Wlat M,-. Lynch has to tay
about that alone ia worth all the book will cost."
Rriid whnt In said on M'nHliInK Milk TrascU on
page ft, which Prolc-ssor Hcihirtnoii writes (In i.ix't Stcck
Journal, July, 1S.S3), "might be double-ieaded, and a eopy
hung in every dairy."
MrlMiro III tlie Dairy— Drmnndril liy romprtl*
lloii.-Tlio foUowinK extriict in niure'y an iUuscra-
tlun of the Kreftt activity in all progreHalve couti"
tries In tho matter of iniprovinc BRrlculture by
artopti:n of fcientiflc ineth ds. What more Inoen*
tlvp do W-* need limn that our competitors have
already eiilored upon an era of liiiproveiiu-nt t
"It U noticeable throughout Germany thai
Bctentillo and modern methods of cultivating the
•oil are rapidly superseding past usage'^, and
that the hurtine.ss of farming Is being conducted
UDon the basis of hicther intelligence and buainOM-
like principles. "-/Jtport of U. S. Consul
Ai'THOR'S WOn» TO READERS.
Tha writer deaircs to thank the many friend'y readwi
who have been good enough to speak or write to him w'lh
kind and thoughtlul purpose ; and he would tike thia
opportunity to say that he always will be glad to have hit
readers' opinion, favorable or otherwise, on tliit little
Manual He will be especially plea8ed.,to receive, a« ba
oft*n does, kindly communications from observing
wotkfrs, making, perhaps, e crltloism, or, perhaps, some
Buggesilon. which will help him to a better knowledge of
things about which tliara It so much to ba learned, and
of winch it has seemed to be his ralsalon^to be an huinbla
uacher. W. H. LYNCH, Danville, Que.
AUVtRlISfcRS' DIRbCTORY
41 1.TNVILI.K. Ont.
M, Olllk * H.MI. IImIkI.'IIM . .. .
. . IfW
Ql'O. tiillM'v 11.11
■i:»:to%. oni.
TtiH I) A. J..M.»r(i, 11)1' ( ultiirii . l;i'j
4'tKI.KTO% I'LACK. Unt.
J"m|'li Y'lillll, Am ..lilti'K, 1 I. , . nil
I'OOKMlllKK. qilf.
I( li l'l<|M', II' I' I'M I. ih'l l'ull"IAllK III
III: r KOI r wirh.
Mnvatp' A K'Uiihui. II ni..-* ' r.illl<' lii.i
IM\tll.l.i:. 4|ur.
J. J, Park. I M r,, , |i„k.-.. . t. 1^4
«;KMK4.»:r»M'%. wui.
Cri'cliiiiiii lliiin., kiiilliiik' M.I' liiiii'h r.'l
«;«^ t^lMIIK, Out.
IW
4;i KLPii. nut.
W ll.'ll * ( .... Ilfi;,,!,, 1J'.>
KI^I^MIIIKV. aiir
Uuiu. UiiItT liiI'Mrt; <'.. , I'uliH 1(17
1. 1>4 IMIKU. Mill.
M Mmi I'll. 1, I'"' I'rv Sii|i|i|lei4 1:17
LIMTOWr.L. Oiil.
(i. rt. Cljiiiir .V >.iii-. Imrv Ili'iiiiU 100
ijni.i: rii.M \.v
II. II. Ilurr''ll.v I 0..K1. l'if> .-HMiiiillnii I'JI
MOKUIHHI Uii. Out.
J. F. Millar 'V S H iii'iws, I'll; .. 12:i
MVHTH'. 4|ur
A. a. Wall.ri.ln., K..iiii.|.-r ,v .Maili. 107
svM 4a.tN4;on. sm.
Hy. Towii-i ii'i. Il"rs.:^, ri.ttlr, ..t,' lici
I'KIHOI.I I. Olll.
Iui|nTi.il ml 1 '. , r. ii'.l. Hill 1:1;;
ri.tN'i ii;»;>»:t. om.
Willi.ilii l;..'l I. n, AmiIhiv.s 113
l'OI<«ili1l. ^. V.
Tliiitclii-'r Mlu', ( " , Diihi;' C.l.pr 11:)
I'Kix'orr, Olll.
Till' St IwKM.'ll. r Mf;4, I o, llarioWK l:)',!
hii»:itiiKook»:.
u II I'll''.!'!, rii.ii". ijr,
Mnirii'»« rii.i..<i, om.
K. J, IJi.i.li. . K.r'i:." M ll'.i
Nil':. t>\»: 01: iti:i.i,»:ti »:. «)ii<>.
\V. A. Ui'liiirii, .liiM.v> l:;7
wtTr.MtiLi.»: unp.
I'li'ii, Oal. \ X'li-, MiMi. --. vlii'.liHi, r.'-t
HHo« kiii.i.i:, Ont,
I". \V. .*li 1,^. 1 I V.tl», III- ... llli
.1. W. M«Mh .Mftt.t'i., H li'fiV lliir. Ml
«iltrillN. Out.
.Mllllllllll I HIIII'I" II, l''llll"'i;,' MiUh . Ill
> ll.lllllllll Ml^. 1 .. , 'I t'l.H'. W.UViMH . Ill
l»l>til.l.i:, tiiif.
Ilniwii llrM.> , Wi^iiiPt .iii'l -li'iU. .. r.'.'l
.1. I.. U'lH'li.ii' vV I'll , lli'll'liK ... II"
HI 1.1,. Mnr.
r 11. Wm;;I,I *S,,ii,, Hull C'lni'iit 110
K.ll.K'M) MfK'.' ".,W'.'..|.'iiH'iii',i:i:l 140
i.0%110.%. Olll.
.!..•<. IVar.i'.v ( .1 .Imiiv.M U.mIi' lOti.lUi
M'Claiy .Mli;. r., . si.iv.'.. lU:i
t|i >:iiM'. 4|iii%
.r II. U.'ii'iiil .V I',.. t'i"Vi.i.iiiK. l'tl^ llill
Wliiti'lii'itil \ lurii' I, NVh. (iriicvrit.. l:i:i
SKM* lOMK
llai'ltpttriiiii (.'I'litrllii^al Mi'|iai.itiirH .. In.'i
Ki.r. kii ■•^alt .MIh'. I'n., Sail ...Mil, 117
K. II. Miiiiltiili .V t'li., Asliliiii'sSMlt.. I Is
Aii^'il^tiH lliiilr \ <.'ii., Italic riHiiii!), 1J7
OTTAnt. tllil.
Allli.lll ill'- Kilr-i;;.! itcil C.i ... I'.'O, 1'.".'
Nat Ill li'iil .Ml|{ Cii , Ti'iitM, I'll', 141
S A II. llMrl'ii<l»(i', LiallMTOiHiilH, Ml
A A. Ilinipliiil. Milk lli'liv Sysli'tii l;i7
liiiiii. D'l'i'. ll'iiiM', liair.NUiHiiU. Iilii, |;)S
|ii'|iaitiiK'iit Ihti'iiiit', IIkmii nti'ailK. . IJl
Di'pl liilaiiil Ili'Vi'imi', (lliniiiar^ar-
nil' ami Kirlili/iTs Alt'* 134
A. .'S. \ViM"ll,;iiii, I'liluisl',.,' 1,1'J
iltnil.TO.\, Ont
llim IihI. Wnik.! Ci)., Cliiinii, I'll', lOil
Valii V 1:. .V: II H. K.iinr, ,)i'r.si'v,s 11::
(ill!;:' vi \' Wail', .Si',1,1 « ". . \-:i
M.'ii.l'ii lint, r.i., Kli'i'. ■••:. I'lati'.. I'.''.'
W. \ \V. A.M'.sNii, Mat. t;ii'.i, I'll'... I'JI
Willr WiiHil.-. >v Cii., Wa>lil nls, l.'l
.'airiiliiin l.iv.' >tiirk .luiinial I.ft
W.^liy.iii 1,11. i"-^' Cn:.'-!' r.'ii
Til.' C.iii.i'lii liii.-iii.'s.. L'lilli'K') I'iii
f.i|i|. Ui",s., Siill.y i'low l;i7
TOMOVTO. tint.
(Iro. D.ll.. ^ VI "I li • n"ii, lili>,
M'-l'illl linn h I ".. I Iil.i . ..
'•aiiiiH'l llnifii') * I II., M«< liitiii nil
I lirintli- lliiiwii \ t II., Ili.i iiit.1, 114,
K. C. Iri-luMil A ""III, Niil'iii il KihkIh
I'lUr |{. Lniiili t( I'll . Ki'itili/ira..
Mrn.l ll.iy.l, li.'i'k S,ill, .1.
(■'i iri'< .* Cii , Au'iit'' Willi' il
Ilip Kiinil ( i<iiiii|i,iii, Mi'iitlily
■< Kniiik W iiiiiii. "Ti'illi "
IIiiIhIi Am. llii^iii'>i.K rii|li'||»
.1 I,, 'liiiir«, Arli~.t Khbii iM r
ili|iiviti« Ni-wi o'lilx' A 1 >> , I'liiiiOK
iiri|i I'lili. I'll, I'r.iitiin;, He
A II ll'iwai'il. lleKitfiiir
(llil.iri'i riiiiiiiCii., Wiiiilinltlii, HtO..
^oMiir.ii.. «|H«*.
.1. (' Wi ^.iM * 1 '•,, I'll" r II i_'» ...
I> II. A. .Ml III. III. liiikiMli ILilliit..
i W. .Mil I' ll 11' Sl I". .Si'llpll
I K II. Ili-.-T. I'l.lil.iliir
I It. K II.'.mI k t.'i., ' 'illli' KmikI..
•las, |lni"iiiiiiii'l. A>'«liiri'H
, ll.itii. Iiaiiv ."'ii|i. t'.i.. .S.'i.ar.it'irs. .
W.IU. HiiliarilH'iii .VCn , I'liliir....
I II A. Ni'Nnli .k SiiiK, Wii ili'iiwiiir,
1 I. \ Mian, SuiH \ t.,'ii , <'mi. (iuimrH.i'Ir.
II'. Slmri'y A I'll,, Cliilliiii^
: Willi lllH Sl'« II K .Miiliiiii ..
' II i).Hi...,v< 'i.wi ic'iittiiii..io',i,
.Mii'larv .M'l'u' Cu.. HI.iv.'h
I W. |i. Ml l.:ii.ii, llikiiih' I'owiliT..
1 .ii.iiii.^i.iiri Kiiii.i II' It
N. II. A: A. S. Kwiii;;, llkx. I'liWiliT
Urii'lii' A 11.11 Ml', Ki-rlil'^'TH
Kiikjiatrlik .\i I'l'iik'uii, liiinliiiHHiiili
W'lliiiiii KvaiK, 'Si'i'ils
WiliiiiMi Kwinn iV Co., Si-eiU, wto...
F.iilliaiikH ."i (■ii.,(*i'.il''H
Hc.iVii .St itiipili;,' Wmk". Tliiwjri' ,
S.S. Kiiiili:ill, Sail'", :iii'l >'liiiiii' Kxtr
II. II. Ivi'» A I'.i , Kii«il.i-i- I'n'sM'K,
Nivv lliii'kl:lli.l SI iti'rii..''^lMl.', 'll'.
.Ii.liii W.Siiiilh.Tlir' ■■!;ii„' Mailnni'.i
II. U Ivi'S .V I'll., llllll. Ki liri' WlIU
A, Ualll^"^ Ik smi, I'aints, 1 Ir
«!azi'tl'' I'ni.l II.; in.. rnlili-luTH ..
.lollll |lii'l'.::il' .V Snil, rill'llsliiTM. . . .
.1. I.. W'lM mil), Kii'.;i:iv. r
(iiiiiKi' W. Ili'iil. U'H.tiiii.', I'lr
H. .1. I.:itiiiii'l. Ai;l. Iiiii'l.'iiii'lits, 111
Niiitli Itr t. A M.ii aiilili' liH, Cii.
.1 . A. M itlii »>'ii .V til . Wi, (iiii
Till .Muliial l.ili' Ills. t'li. lit NirtViiik
124
I III
110
ll'l
llf
ll'»
II'.)
I '.'I
r.'ft
I'JH
\XJ
Ct'i
134
Ifli
lll'i
lll'J
14:1
l:)-J
IIM
|ll|
107
1117
107
lii'l
10:1
l'J4
lli'.»
1 I'-
ll '>
11>I
111!
Ill*
lit*
\il
\n
I'jj
I'j'i
ij-.'
I'j.i
rj:i
i-::t
I'jft
rj..
r.'ii
I8:t
i;t'.i
|:;o
l:i:t
«M'IM«»>^> l>lt4»»'».!><!«|ON(|, .tMI rU.KI'lt.tL.
" All ailiiiiral'li' limik." — 1". imiil.
'• All I'Xtri'iinly valiialili! ln)iik."-/l/'iii/ii/ '.V Yj .Iri/iis.
" .\ jifrlii't mi.hIi'I 111' I'ltliy wnliiin."- .V..>'-I('c</ F'lriin 1:
".\ ili'i'iili'il ,sili:i'..K.i." IS. .Wf.Viiiii'.', FariiiiT, .V','' V"!',,
Olll . • • • \
' ' ' * ' • f
" Till' tii'st ttiiiiK w.r liavi' sci'ii on the ^ulijiit,'^- ■'iety 'J-
Mniiili'liii /'iiiri/iiim'.t .I.vmi.
" A liiiiik I'f iiniiii-nsi' Viiliie '.<) f iiiiii'is. y.\ f^ f:>j-iiii.r.
.sliiiiilil >;i't iiiiH."— /'/i/^ UiiKJii*!!!, /■'' /ll//.', V'"*. , •' '. I','
" A iiiiiijilit.' ;4uii|i' uiij .111 lory tin- tin' 'itii:^'/ iliiVj-J
lllitll III' e-mail I. ".-/''ii/v "'hill, hui'lsl<ni.Viit,
" i;iii|iii'sllii«alily tin i.iimt '•iiiii|ii'i'li>?lisivi' triiltJM' nii
iliiiiAiiisJ '■V'T piililislii'd ill C»iiail:i. " — .".'.•• Cundliun
Juurnul iif Fnlirin,.
" Nil .•iit<Tliri.'<in(,' ilairy fanner sin niUI I"' witli uit, .Mr.
I.yiuili's viiliialile iKink it will tic iiivarialily u.-m'Ii;! fur
refHri'iKi'."- V'*"""'" Unii.
•' A very vnliialilK iildiiion li. tliat class of liti'r.it'.iro.
. . . . K'lrwaiil iniin.'liit.'ly :t'>0 i-jipirs hy vxiin-m."— Dr.
Jlarri.-fui^ .V in ■'! A'iru-vlt-urr., Winmpnj.
Hon. n W. Scott ■ riiH atylf of the work is f.-fii
from tirliriii-ai jilir.i.si's. uikI tin- 'lirwtioim »ri' so r!i arly
expri'ssitl lint tlK-v (viii Iw rwi'lilT iiniliTitoml t.yali."
Prof L B. Arnold "1 tuke (;r«at pli'Asure in ex-
lirKSsiiit; pnLiri' aiipn)»al <if 'Jie f,i:nm\ lihaiartcr of Mr.
Lyiuli's lioot. ".(iij i'i>rrrrtiimi» of it« t««cliiny>, ainl it.s
ndaptitiou to MiH nilsnion it wiu4 ilesignwl t« nil. — (Intro-
diirticm til " ."kunti/lr fhiirit I'rvrtioe.")
The Home Farm — " A new anil valiialili- treatiup,
whioli, altlioiiiili prfpariiJ for tlif fanuiirK of Canada, is
wpmlly well aiUi'ti'il to farnicrs of .Maiui' ami New Eny-
Inml (ji'iicrsllv . It iiio.-^t intolli«Kiitly desiribi-s all tlu'
modern pr«ft.u us. Tlir iiaMi[ililft contains as niui;)i mat-
ter as an ordinary iiO-paj;!' I2m-i voliimt:."— (.tfotnf, U.S.i
Prof. J. W Sanborn. " I sliall Im virv jjlad imli'i'd
to I'lriivi- voiir Hiitiivs I am pliasid to say that I valii"
VI'- y lii;.'lil.v your work lorwaidi'l t" iiirCS'ii-ntili'- Hiitti-i.
.Makiii;; ')."— (.Wi,<.M'i/;'i Aijriciilliinil full' in.)
Prof W. F. CUirke. -" lli'si rvis I., r.iiik sidf l.y siil.)
witli W 'ill .'iihl Ariiol'l :i- a standanl work on tin' dairy,
Ml.'i a idiJi'Ml i'X:iminatioii of tin' «ork. I pioiioiiiiri'
i -rt^a' jif..J v» Iii«l»l^%'ii4,. aiuL I slioiil.l Ilk.' to M'i. it I'ii'i'ii-
l latr.W tlil»8.ii»U» tl».';«IJ.Jl' |lomilllon."--(/lli/r.,s« /;r/i>r«
.iki.itr.,:iiii:.,i\^:A,..,y.i,!s.;.i
, , Aw '■i<^''P. D'VI''"^" "Ttiiiioii>.'lily
' Us i»Jl;ira«-ti«.
. liimntarv in
, - -- ._ . . ,I-'»i.Jh»i»».}ftf|i' llil"i.;liiillt siilHinllliat.'
•|1*lii?i.,tJi';.J...J'>|.'i»5s a 'ViKl .l.al in tin' wink of Mr.
I,\i]i»l» wi«lka3;«iJ«.| t'lii^^«"0lj^ ot till' St. I..iw;''m''' and
till' (il'l':lt l.ukrs, lint it is i.<i«iiilUil llililjilnl t'l I <lll'l'liuil
dairyinij, wlii'iv, no dmilit, it w.'i do niiii'li nood."
B. McNamee, Smul Haii. — "Tim ^;riiid fiatnri' of your
liook is tliat it is h'lit lip on till' iiiiiii'ipli' of >;isin>,' tlm
most iiilonii itioii in llir fi'wrst w.mls pnsMldc, and all llin
minor di'taiis ;iii' jil.iin .ind disliin't. wlmli is tin. npnind-
work of siiri'iss in .laii\ inn, or in aiiytliinn ilsn. Itiin-
nnt fail, ir ■listnliiilt'.l, to work a nidnal rliaii:;i' in dairy-
ing in this ioiintiy,"—(/''(irm<r, loiii Tukvr 11/ Mau'j I'rizes
fur llutler.)
Prof J. W. Robertson. — " Uially inslrmtivi' and
u.srful dairy lili'iatiim is scari:i'. Tln*ri' iin: ;i niimliiTuf
('<ini|iilaiiiins of I'oiiiinnnplai'i's too oftrii niisli .idiii); —
wliioli pass ninlnr tin' M'-iieral titln of ' works mi d:iiryi' n.'
My only sinueri' iitti'iaiM'i,' ri';;4rd;ii„' flirsit would con!. tin
an expri-jtsion oft;riat pity forllii'ir anlliois and svmp.itl.y
for tlii'ir ri'ad'is, lint ,is ;i li""k :ii:l o" soiiihI III-
roruinlioii lor proKft'iHlvf iiair.>iiicii, I hnw md,
hC'cn the ii|nal of ■ Si'ii'iitillc Ham I'r.nii'i- Tlic titli; i.s
a hit too prfU'iitniiis, iinluss the author >;.iis .iiid lnnds in
the sanii' voliimi' ;us iniich and valu.ililc adviii' for cliccsi'-
makers as he has .ilrcady put up in wi'll-clioM-n words for
those who maki- Inittfr."— (/Mir_(/ InifiiKl'jr ut Guelph
Agricultural College.)