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'ii'(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 8lpp«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-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 Pairwiiixi |iind Baiting) )>2 81 .No Krirtioii »2 No ilaiui ColiUct iK Pricea 41. 4f, 80 Printa 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. 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 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, Ciinuct«r of dair>' |>M'« 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)' riiriikaiti'iii rnal 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 kf 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, sr 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>« of it« lev. hi1i,(r, mI'I IIh *da;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|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» 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<';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 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|)roveon 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 (lolliir ]HT |MinnriHlii('l>4 with aiiotlK'r lariii priMltict, hay oin' nt thiMtri .ds: <'oin|ian'. fur iiistaiiio. Iiuttr<-<'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/.eure water, the dro|ipini; of impurities into the milk itself, not only p nMluctx 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; 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 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 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-|>ri>:iiiii/-iilii>ii ns ill ijiiiclvly hliow it.st'lf ill the milk. Wli«-ii it cnw is \M)i'i'iy ii il<>^, or alMiMMJ by jinv linilr, U- lio ({•ia 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<|, and HomttiiiDs tlii' i|iiaiitity itt ilimiiii.->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 ;o usfahi'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 c1s 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/eit<' 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 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 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 gtil>l« to wii.-li many li^htly-HoiUwl towtl^ ilmri a ftw l>aill>-soilf |Miri's of til)' wiNxi lH'<'orMi' in'iiri'KnattHJ \\ hi tlirt'f lioiirn ! I'iii is a ^immI matul it hIioiiIiI Im' of ^'immI i|ualit>, au . lew ari;fo tlie iieceN-arv aHSroiiiiiliiiK><> >t >^ reqtiiroii, ill onler to ohtain pure milk, that more than onlinajy rare Im- taken iliiriiiK the wholv o|M'nition. Water, o.-erepare 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 !>«• wahhese 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;;lectoor 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 osite si'le. lirasp the teals close to the udder, pressiii;:: the lin_rers, /;-o/(i llii' Jirxt Jiiujrr 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 },'ower 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 Klul)-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|iwi4raraliii>; 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' prf 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. Ty wliicli ti'rn|)«-ruturc iH di't('rmini'«l. Tlif hi'Iim- of IVtliii;; cannot U' di'p«'ndfn t!• iiiioriit'tiT UN till- kty to bcivutilic huttt-r-mukLUg— it Uiiig u tiyuihul of dtlinit** tuUm of " "rkinf;. Till' tiiiTinorn('tonne 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|)*>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 lih<-<1 of ^IoIiuKm wliirli uru liiri;<'»t. an>l no inakf lli<> tincht iiiilt 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 uf tlif .i/oic wniTtiirnI nf fhr i/lnhiilrH, and tin' mnuter iirliiui nf rum Ills, as alrculy i|is 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/ tnilk, at ililliTi-nt tiim-rt Hnli«'rc, t*'m|M'raturc, etc. Tli« fourth ami last j)rincii;t' in tin' th; 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>;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 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 reaosed 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»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 insteae 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<-ra>>li- )-<)iiilili<>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«-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 Hiifi< •'••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-i|iariitui;; th<< <-rram from tli*> milk. Ii-t liiin atlarli minli im|i hoiirH, aiul l*t tlio milk In' ilrawn into clean vih^.iIi|i> jias U'cr* iloiir in IId'H*' r<-N|M'<'tH, aini tin- milk Im> h|>«'4< to a |iiirt< atni, 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 milk Iuim Imm'ii 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 ;i\ inj; up itH i-rciUii. To ^;i't iro of tlif moiiuntary favoralil*' conililioiiH t< rn-am-risiii); hy vriviriK tin* <-ri':im a ihanco to ris*- diirin;; tlio pr!lit In' partiully — not wholly— miuli* up liy irimtht iitil Hitting, hut otliiT ('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«■ 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('ateut 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 ane 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>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 intene lylvantageonn; whether due to the iigitiition or to sometllin^' else it Ih yet ditlicult to say. All thintrs consir and <}elav involveeadviiiit;ig»KMis unw 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«>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(>warortions. 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 heaterha|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><-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, anf 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 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'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. anwis. 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, — delied, aneginning, and, if economy demands it, the stream may be slackenetl later, after the milk has co 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 ioluig 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<'-nni;irk, found in re-heating, to lOr, milk th.it had lieen cooled an 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»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>osee 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»unaten 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?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-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 mirig disor. 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 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 <-e<-ially to ktM'ping-quality aii 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 iiitrinliictidi(!ri uiiult* to move in a curve tend continiKilly to fly off from the axis of their motion. A IxmIv .set in ;noti 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<' 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«lit'v»'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 lntre-lM)ttt>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 tenerior 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<> petitioii will *heaiien the MKRITS OF CHKAM SEPARATORS. IT macliincs not a littlo. The hijjh cost of the seiMiirators ia partially comiH>nsatower, 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- 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»«'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 alf 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 otho-^if ion. Thi;* decomposition is not fa\oral>le to thetter 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 butter. This development is doubtless due to such chemical changes aa the decomposition of the ciiseine, the formation of lactic acid 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 mot, nrish in i|iiantity rtsulttt fruiii tlic 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<«'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,di stirrin;;, at the time of mixinj;. ami hy frei|uent stirrin^;!^ l)etween niixin^rs. After the last lot ha.s Ix-en mixeenin>; of the latter is hastened. To a;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 ;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|)enon 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 advanceerature 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 improvesetting 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 coMHY I'R.UTIf'E. \Rnm. tli«' rn'ani itw-lf mny Im' cijoIimI or wnrnii'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, anf 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)re 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 calleossible 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 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 anratiire 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\\ 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 .' 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'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«•/' 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' 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- 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 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 ;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 tte.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, .•;nletely 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:. •» .H in iliH'. It i* a |>iii<'tj<'i- MJiiiK Ihih i.nly tu U' iKJoiitol l>y tlmu-^ni'ln of uii! |)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- 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 aiitatiMii4 fif »n\i'i| ■ 1 1 urn in;; •> -tfiii. IfatliiT iliaii liitNin^ ' lian).'''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 <)|i| aiitl tin* lii>w. Ill The Old Practice, till- 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' 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' tiriii nf soliil nialt'r, |M'i'lia|iH in an aii\aiii' 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. 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 |irnlan. To make tin* explanation more cle.ar, it will In; well to 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 coverepj)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*^nf tein|>erature at which, or Ulow whir will T)ol niiusH top'ther, no matter how much it beaK'itatenition 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 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 red 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 refore 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 drained off, an the butter-milk was drained off, and again ren 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 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|iiie ilimiiii>lieii one-half, even thounihtiiins 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 titi/ of liquid, a.s well a.s upon the temi>erature, and tliat there is no risk of using toint 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 ree sea.-ons of the year when the churnings are very small and the bmier intended for immf-^ 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 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-\\{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<-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*' prs 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 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 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 fliillerovideon. 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 usceen 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 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 gooe 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, anerature 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|ie 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 retainee 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(o hettrr to churn twi<»- wi.klv : aii-l >tin lMtt 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; 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 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 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 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.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 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 adossess 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* iicil'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- ;, 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^. 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)ts 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' Im-<'|i ^oatcr had it not Ix-tn that th<> din iiiinti-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.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 w a loose cover to lit 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? of cit'an wlnii' |ia|iii-. 'I'Ih- l'iiititli, 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 •'■, 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-tfr. 'I'lii-i' rolls arr then wrappcil in iiiiisliii i-liiths ami iIk' fii i> iii-irssaiv w lifn pa''l;i'oi| shajie for her purpose, for s!ie 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 tliuii(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 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[)roveackaKes 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 inestle. 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 anounds. 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 ipppile 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 ])ailacki\v:es, if only they were rendered im|iervious ^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 «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. Uoerly sti>ren()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 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~(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 mattt: 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 suljseii boll) //((' //(/* and tin: can'r. Wlit-n j>ackef 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\ 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 goor 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 tecau.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 ( 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 ■ 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 Canae 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 alroaSuch 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(roducee<-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, 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 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 attaineeaking, 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 te. 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 as tlie eye, so does tlie buyer judge the (|uality. Cert.iinly intrinsic (jualitv nuist sui)i)ort the anpearance ; Imt it i, ei)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 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'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