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How to make the best butter,

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BY T. D. CURTIS.

Presented with the Compliments of

Wm BuKEK/i ^ALT Mfg. do.

(LIMITED)

(Of Liverpool, England.)
C. F. BURGER MANAGER,

AMERICAN OFFICE: MBnCANTILE EXCHAlfGE BUIipiNG,

Cor. Hudson and Harrison Streets,
P. O. iBoxf3241. NEW YORK.

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MODERN DAIRYMEN

flldClM'^ EUl(Ei{rFI]llE ^U.

THE ST.INDARD SALT FOR DAIRY AXD HOUSEHOLD PURPOSES
GOLD MEDALS AND HIGHEST AWARDS

At tlie great Fairs of the "World.

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NEV\r ORLEANS, 1885.

'JJutter and Cheese salted with it carried the highest premiums over Huything else

wherever put in campetitiou.

Xln.'se awards weiy made by juries composed of i>riictical, scicutirtc and

conscientious men.

HOW TO MAl^E THE BE^T BDTTEI(.

Good butter may be made under
quite unfavorable conditions; better
butter may be made under better
conditions ; but the best butter is made
under only the best conditions, and
by the most skillful manipulation.

THE HERD.

I shall not give the preference to any breed. It is only-
necessary that cream should be rich in fat, and chum easily.
These qualities may be possessed by the cream of the milk from any
of the breeds. Even elephant's milk is said to be superior iu this
respect. These qualities can be practically ascertained only by the
test of the chum. Of course, the cream must be rich in flavor, and
free from the bitter taste peculiar to the cream and milk of some
cows.

THE FEED.

As milk is made from the food which the cow eats, and partakes
more or less of the quality and flavor of the food, it follows that
cows must run in clean, sweet pastui-es in summer, and that the
oows get hold of no rank flavored vegetation, either in the pasture
or on the road to the barn-yard or stable where the milking is done.
Just the nipping of mal-flavored herbage on the way to and from
the pasture has been known to give a bad. flavor to the milk, and to
the products manufactured from it. Even the breathing of air
passing over carrion, or an onion field has been found to taint the
milk of the cows thus inhaling it. Salt should be regularly given to

file cows. A better way is to put the salt where Ihe cows can go and
lick it at any time. They will not take too much when it is always
present. But when it is given to them occasionally, they will eat
to excess, and thus induce thirst and fever, that interfere with the
operation of milk secretion. The stronger cows will thrust aside
the weaker ones, so that the latter will not get salt enough, while
the former are gorging with it. For this reason if salt is not kept
i-egularly within the reach of the cows the better way is to sa'.t
them in the stalls, where each gets just what is given to her, and
Bo more. Salt is not only essential to the health of the cow,
aiding digestion and assimilation, but affdcts the churning of the
cream. A lack of salt for the cows will make hard churning, and
trouble in this way might often be obviated by giving the cows a,
proper amount of salt.

In winter si^ecial oare should be taken to give the cows the
light kinds of food, in the right proportions, so that the nitro-
genous, or milk and muscle producing foods shall bear a proper
relation to the amount of carboniceous, or heat and fat-producing
foods. Early-cut hay — say timothy or orchard grass, with a mix-
ture of clover and other sweet grasses — if supplemented with com
meal and oatmeal, or corn meal and wheat bran, mixed in equal
proportions by weight, will make a good feed for butter. It is
well, however, to always have a little sweet ensilage, or beets, or
other succulent food, and give the cows a mess of it once a day.
It will, as a i-elish, not only aid digestion and promote health —
and whatever promotes health aids in milk secretion — but improves
the churning quality of the cream ; for it has been found that all
dry feed makes hard churning, and causes a waste of the fats in
the buttermilk, and this can be prevented by giving the cows
jiiicy, succulent food with their dry hay and grain.

THE DRINK.

It is important that the cow should have plenty of clean
water to drink, and that she should not be put to too much
trouble to get it. If she is she will often get very thirsty before
she drinks, anl then will drink bo much as to make her fever-
ish and uncomfortable — a condition not favorable to milk secre-
tion. Do not let your cows drink out of stagnant ponds or pools.
If you do the spores of algse, which are microscopic, will enter
into the circulation of the cow, and appear in her milk, rendering
it unwholesome for human food, and of course injuring its pro-
ducts. In winter it will be found of advantage to take the chill
off from the water given to the cow, and to prevent her getting
chilled when she goes to drink. Chilling the cow shrinks the
flow of milk and reduces its quality. It takes an extra amount

of feed to raise the temperature of the animal organism after it
has been reduced by chilling. It therefore pays to ke^p the cows
as comfortable and cjntented as possible.

SURROUNDINGS.
All the surroundings must be kept clean and sweet. The
droppings mast be promptly cleared away, and absorbients — such
as dry earth, sawdust, laad plaster, dry muck, etc. — must be freely
used in the stable or milking shed. No animal or vegetable mat-
ter must be allowed to decay in the vicinity of where the cows are
milked, nor where they can breathe the atmosphere that is loaded
with the bacteria rising from the decaying matter. Nor must the
milk be allowed to stand in such an atmosphere, so these bacteria
can drop into it, and there begin the work of decompojitiou, by
feeding on the nitrogenous portions of the milk.

VENTILATION.

Too much attention cannot be paid to keeping ttie cows sup-
plied with pure, s .veet air. The supply of air should come in at
the cows' heads and pass off at the rear. But most stables are
arranged to let the air in at the rear of the cows, where, being
heavier than the warm air inside, it drops down and takes up the
vapor and odors of the droppings, along with the exhalations from
the cows' bodies, and bears them along to their heads, to be drawn
into their lungs and mingled with their blood at every breath.
Fifteen minutes of such inhalation, Prof. L. B. Arnold declares, will
taint the milk in mediately thereafter drawn from the cows' udders,
and give it " a taste of the b.irn-yard." People who are. otherwise
clfeanly are often troubled with this taste in their milk, which they
cannot account for, when all the trouble lies in the bad ventilation,
or no ventilation, of their stables, or of whatever place they milk
in. There should be a free circulation of air, avoiding drafts, and a
place for the escape of all foul odors as fast as they rise, without
their being permitted to load the air which the cows breathe.
Better apply a little artificial heat than keep your cows cooped up
in a smothering atmosphere, which is inimical both to the health of
the animal and the production of the best of milk. Sweet food,
sweet water, and sweet air, are absolutely essential to the production
of the best butter.

CLEANLINESS.
As might be inferred from what has gone before, absolute clean-
liness is indispensable. Most people have some idea of cleanliness,
but not the same ideas. The term is comparative, and admits of
degrees of application. But while all have some ideas of cleanliness,

5

I have sometimes thought that some people have no idea of nasti-
ness. To them as is said to be the case with the pure in heart, all
things are pure, I will, therefore, try to give you some idea of what
I meau by cleanliness. To begin with, the person should be clean
enough not to emit offensive odors. The clothing should have like
freedom from bad odors, and liave no dirt adhering to it that may
rattle off and drop into the milk. All loose dirt and hairs should be
brushed from the side, flank and udder of the cow, that it may not
drop into the milk. If there is filth on the cow's udder that cannot
be brushed or Aviped off, it should be washed off, not with milk
drawn from the teat, but with water near by in another pail than
the one to be milked in. As I like to have the hairs and the butter
kept apart on the table, so I like to have the fllth and milk kept
apart in the stable. Proceed to milk gently, quietly, and briskly,
avoiding everything liable to hurt or irritate the cow. In no case
depend on the strainer to take out dirt, for some of it will dissolve,
if it gets into the milk, and cannot be strained out. Only loose
particles held mechanically, can be taken out by the strainer. The
rest will remain to injure the flavor of the product. Therefore
keep the dirt out, and strain the milk to take out such floating hairs
or particles as your vigilance fails to keep out. Rinse all things —
strainers, pails, cans, churns, cream pots, skimmers, and so on —
with cold water as soon as used. Then give them a thorough wash-
ing before they dry, in water as warm as the hands can bear, and put
a little sal soda, ammonia, or other alkali, in the water, to cut the
grease on the articles washed. After this washing scald them in
boiling water and set them out in the pure air — in the sunshine if
possible— to dry and aerate. If they are wiped, let the wiping be
done with a perfectly clean cloth, not before used since beilig
thoroughly washed and boiled. Set the holloware on its side, the
open end turned a little downward, so that floating spores and par-
ticles of dirt will not settle down in them and find a resting place.
If anything were necessary to enforce the importance of clean-
liness and a pure atmosphere in connection with milk at all stages,
perhaps it will be found in the fact that lack of cleanliness leads to
early decay of milk or of its products, and this decay in some, if not
in all oases, developes the poison which makes cheese and other
decaying animal products poisonous. Until recently, it has not
been known what the element is that makes cheese, sausage, salt
fish, etc. , poisonous. But by investigations made by Dr. Victor C.
Vaughau, Professor of Chemistry in the Michigan University, he
has discovered the crystals of a very powerful poison in poisonous
cheese, and he calls this poison tyroloxicon. He has also found the
same element in poisonous ice cream, both the product of decom-
posing milk, or of the constituents of milk. He traces this class of

decay to ferm3nts iutrodaced through lack of cleanliness, and
urges upon dairymen the greatest care in this direction. No doubt
the use of pure salt, instead of the cheap stuff wliich so many
dairymen consider good enough, would go far toward preventing the
development of the powerful poison now called iyroticon. A hint
to the wise ought to be sufficient.

HANDLING THE MILK.
The sooner after the milk is drawn from the cow it is strained
and set for cream-raising the better. The less agitation and the less
reduction of temperature, the more rapid and complete will be the
separation of cream. Carrying milk long distances is a disadvant-
age ; and if the temperature is muoTi run down, it should be raised
again before setting, or immediately after, by artificial means. This
gives a wide range for the temperature to fall, and cream always
rises best in a falling temperature. It rises very slowly if the tem-
perature is stationary, and little or not at all if the temperature is
rising. It is well to bear these facts in mind and avoid the unfavor-
able conditions.

MODE OF SETTING.
If I aimed to make the best butter regardless of the quantity, I
should set my milk shallow, and in cold air. This does not secure
the greatest yield, I am told, but it does secure the best flavor, for
the reason that it affords the best conditions for the aeration and
ripening of the cream by oxidation. Such cream will make good,
sweet cream butter, ivith good keeping qualities. But where cream
is raised by submerging, or even deep setting without submerging,
it must be soured to develop flavor, otherwise it will have only a
cream flavor, delicate and evanescent, instead of the rich flavor
imparted by oxidation. But in deep setting without submerging, cr
shallow setting in water, the air in the room must be kept very pure
and sweet, or bad odors and bacteria will be taken up by the cream.
While the milk remains warmer than the" air, it gives off vapor which
the air takes up, and the milk is thus purified ; but as soon as the
milk gets colder than the air in the room, a reverse action takes
place, the vapors in the air are condensed on the surface of the milk,
which absorbs whatever odors or impurities there are in it, and thus
the air is purified instead of the milk, which is constantly deterior-
ating.

OENTEIFUGE,
There is another way of getting the cream out of the milk, and
that is by the use of the centrifugal machine. This is perhaps too
expensive a method for the small dairyman, but is understood to

7

vrork well in large dairies and factories. There is some dispute
about the effect of the machine on the quality of the product ; but 1
suspect much that has been attributed to the machine is owing to
other causes, depending on the skill and judgment of the operator.
It is understood that cream obtai led by the separator has to be
soured and ripened before churning.

WHEN TO SKIM.
I should always skim the cream off from the milk before sour-
ing, certainly before coagulation. Most butter makers, I believe,,
prefer skimming just as the milk begins to sour. I would prefer to
have it done just before the milk begins to sour, and then get the
cream just as free from milk or caseous matter as possible. Two
elements in milk militate against keeping sweet the butter made
from it. These are albumen and sugar— both unstable elements. If
we can keep these out or get them out, there is no reason why the
butter should not keep for a long time. By skimming the milk
while it ii yet sweet and perfectly fluid, we shall be able to get the
cream with a minimum amount of milk in it, and therefore with a
minimum amount of sugar and albumen in it, as well as of caseous
matter. This I consider an important point, and hence I would
skim the milk before any acidity appears. If the cream is too stiflf
to churn, dilute it with warm water.

PEEPARING CKEAM.

If cream is to be kept any length of time it should be reduced
to a temperature below 55 degrees Fahrenheit. At 50 degrees the
change would be so slow that the cream might be kept for several
days. But every addition of cream should be accompanied with a
thorough stirring of the whole mass, to mix evenly the old and new
cream. Before churning the cream should be set where it will attain
and retain a temperature of 60 degrees, or a little above ; but no
additions of any cream should be made after the temperature is
raised. I have no doubt that trouble in churning sometimes arises
from the fat globules not being as warm as the serum on which they
float. Fat is a poor and therefore slow conductor or absorbent of
heat.i Where cream has been kept at a low temperature and is
raised to the churning-point in a short time, I suspect that the fat
globules sometimes fail to get warmed up to that point. Hence
unle s the cream stands at 60 degrees or above^or considerable time,
I would recommend raising the temperature of the cream a few
degrees above the churning point. Jn this way the desired temper-
ature of the fat globules would be secured, and I think slow and
vexatious churning often obviated. Frequent stirrings will help
equalize the temperature and secure an even souring or ripening of

8

the whole mass. At the first signs of acidity, I should commence
the churning, at such temperature as the season of the year and my
<jvery-day experience indicated as the right one. I should use the
Mnd of churn which I found most convenient and best. We do not
yet quite know whether it is friction or concussion which causes the
butter to come. But a good churn will agitate every particle of
«ream put into it, leaving none adhering to corners or ends \o be
"wasted in the buttermilk.

CHARACTEE OF BUTTEE FAT.

Ifc has long' been a subject of discussion as to whether the butter
globule has a caseous or membraneous covering or not. Experiujcnls
made by Dr. Bab'cock, of the New York Experiment Station, during
the piasf season seem to settle this question. He finds they are
liquid drops of fat held in the milk, without any covering at lII
save what the milk affords. As the albumen is the most viscous sub-
stance in the milk, it is not unlikely that this adheres to the drops of
lat, giving them the appearance of having an envelope. He found
that by jaising the temperature and agitating the milk, he could
divide these microscopic drops, making Jersey fat globules as fine
as those of Holstein-Friesian or Ayershire miik, and even finer ; and
by lowering the temp rature to the right degree, the globules would
unite, becoming double and treble their natural size — and, indeed,
continuing to double up until they were visible to the eye, and
appeared as butter.

Further, Dr. Baboock was able to make emulsions of different
fats, and make them appear in the same way. Churning them at
too high a temperature further divided the drops, and at a lower
temperature united them into the consistency of butter. But
emulsions of different kinds of fats required different temperatures
for churning. '1 oo high a temperature would fuither divide the
globules, and too low a temperature would prevent their cohesion
at all.

CHUENING.

We have here some hints about churning. The temperature
must be right— neither too high nor too low. If too high, we
would beat the globules into smaller ones ; if too low they would
refuse to unite ; and in either case the butter would fail to appear.
Milk in different conditions and at different seasons of the year
would call for a different temperature within a moderate range. I(
the cream is viscous and ropy, as it sometimes is when the oold
weather comes, or when the systems of the cows receive any sud-
den shock, from chilling, a higher temperature would be called
ior and a dilution of the cream with warm water would help dissolve
and wash off' the albuminous matter adhering to the fat globules.

thus letting them free to come together and coalesce. This seems
to be the philosophy of churning, viewed in the light of recent
experiments, and it suggests the idea that there may be an advan-
tage, where the temperature of cream has been run down low, to
raise the temperature a few degrees above the churning point, as
before suggested, and then let it settle down to the right degree
before beginning to churn. If this is not done, the fat, being
a poorer conductor of heat than the serum in which it floats, may
be still in a solid instead of a semi-solid condition— and the point
just between a congealing and a liquid state I take to be the right
one for churning.

WASHING AND SALTING BUTTEB.

It is not many years since that dairymen thought it necessary
to gather their butter into a solid mass in the chum, and then take
it out and work and wash it as long as the water looked milky. A
few years ago some one started the idea of stopping the charn when
the butter gathered into lumps the size of beechnuts or kernels of
corn. In this condition it was washed in the churn or bowl, with
but little working until the salt was applied. This was an improve-
ment. But now the more advanced butter makers stop the churn
as soon as the butter appeals in granules of the size of wheat kernels,
and even as small as mustard seed.

A very successful butter maker says he was not able to get the
butter to take the salt properly, or as evenly as he wanted it to do,
if he allowed the granules to become larger than mustard seed. If
larger than this, a magnifying glass would show white spots of
unsalted butter. His practice is — and it is the practice of most good
butter makers — to draw oif the buttermilk immediately on stopping;
the churn, and then pour into the churn enough water, at 55 degrees
or below, to float the butter, when the churn is greatly agitated a
few moments, and the water drawn ofi". The second washing, done
in the same way, is with brine, made of the purest salt that can be
obtained. iy< lbs. of salt to two gallons of water will make about
the proper strength of brine for this purpose.

When butter is treated in the way described, no working at all
is required. It is ouly necessary to lepeat the washings until the
water runs clear. Nothing like gathering or packing the butter
should be done. If the water is cold enough, there will be no
adhesion of the granules. They will remain distinct, and can be
stirred around in the water floating them with perfect ease ; and
when the water is well drawn off, they can be ladled out of the chura
and placed on the table or butter-worker without packing them in.
the least. In this condition they are prepared to receive the salt ;
but the butter should be allowed to stand, either in the churn or on.

10

the table, until the water is all drained out that will. In half au
hour or an hour the butter, piled in a mass, will drain sufficiently
dry. It is not desirable to get all the water out. Enough should
be left in the butter to dissolve the salt and make sufficient brine to
penetrate the whole mass. But if more water than is necessary is
left in the butter, unless an extra amount of salt is used, the brine
made by the dissolving the salt will be a weak one, and no matter
how much or how little may be worked out, what remains will be
weak and therefore imperfectly salt the butter. Care should be
taken that the amount of water in the butter and the amount of salt
used are so proportioned that a saturated brine will be produced.
More salt than this will make the butter gritty with undissolved salt.

Many suppose that when it comes to salting the butter, it should
be pressed into a compact form, spread out in a thin sheet, and have
the salt sprinkled over it. Then have this sheet rolled up into a
cylinder, which is then flattened out into a thin sheet again, more
salt sprinkled on, and again rolled into a solid cylinder. After the
salt is rolled in, by this process, the lever is brought to bear and
the butter worked until the salt is supposed to be evenly incor-
porated. Then many set the butter aside, for twelve or twenty-four
hours, when it is brought out and again worked, to get out any
white streaks that may appear.

Now, this may be a good way, if the salt is to be "worked in."
But there is a more excellent method. It is to stir the salt into the
the butter, while the latter is still in the granular form. Most of
the leading dairymen are omitting the "second working," and
packing their butter directly into the tub, thus saving labor, avoid-
ing injury to what is called the "grain" of the butter, and saving
salt by retaining in the batter all that is put iu. With either a first
or second working, it is possible to work out a large amount of
brine, thus leaving the butter too fresh, unless an extra amount of
salt is put in.

To avoid this waste, some dairymen, supposing the salt must
be "worked in," have resorted to coarse-grained salt, after the
manner of cheese makers who salt their curd before the surplus
whey IS drained out. In this the butter makers make a great
mistake, in two particulars. First, in working their butter with
undissolved salt in it, they do great injury to the texture, which is
also an injury to the flavor and to the keeping quality of the butter.
So far as the texture is concerned,- they might as well work in so much
sand. The undissolved salt scours the butter and cuts the "grain,"
giving the butter a greasy, shiny appearance which is as offensive
to the experienced eye as the loss of flavor is to the educated palate

The second pomt of injury arising from using coarse salt is the
leaving of undissolved salt in the butter to make it gritty. The

11

harder the salt the worse. Unless a good deal of water 13 left in the
butter nnd the butter is allowed to stand a good while and is worked
a good deal, to bring the grains of salt in contact with the water, it
is impossible not to have gritty butter where salt that is coarse or
hard, or both, ia used. All ground salts, and those made very dry
by exposure to high temperature — that is, have the water of crystal-
lization expelled — are objectionable on this account. They dissolve
too elowly, and the sharp angles of the particles made by grinding,
cut the " grain " of the butti r very rapidly.

It was a universal complaint among the judges of butter at the
leading fairsh^lJ last season that it was over worked. On inquiry
it was found that a good many butter makers were in the habit of
using coarse grained salt under the mistaken notion, which had been
instilled into their minds by salt agents, th^i fine salt which dis-
solved freely would incur waste — and, with thrr idea of "working
in the salt, in an undissolved state, there was some :'orce to wiis
argument. The best butter exhibited at the Minnesota State Fair
was that made by Mr. Leslie of Springfield, and which was awarded
the Higgins prize silver pitcher, it was pronounced by the judges
perfect in texture and scored 19 out a possible 20 points —the
Chairman remarking: "We nust be careful how we mark nnything
perfect;" it was of course salted with Higgins "Eureka" Salt. The
salting was done in the churn, by stirring the salt in without the
least bit of working. The butter was taken from the churn in the
gracular form — Mr. Leslie said as fine as mustard seed— and put
directly into the package, where it was for the first time pressed
into a solid mass. All his butter was treated in this way. But, of
course, without a fine, even-grained, freely-dissolving salt, this
would be impossible.

With a large dairy or a factory, this may seem to some to
involve a good deal of difficulty and labor. On the contrary, it
saves both.

Some of the best creamery proprietors always salt their batter
without working and pack it as soon as salted. It should be washed
in brine and in water at 48 degrees, then take the butter out of the
churn on to an inclined butter table, let it properly drain, sprinkle
on the salt and rake it with a common hay rake. This will be found
as convenient and efi'ective a tool as can be got.

Begin on the edge and carefully haul a few granules towards
you a little, then take a few more, ard so on gently until the whole
is gone over with. It is next raked crosswise, and the raking is
continued until the salt is all dissolved. Of course, the moment the
salt becomes brine, it settles all thiough the mass and covers every
granule. There is no other way of possibly getting tlie salt so
evenly distributed through the butter. It is then ready for packing.

12

A WOED ABOUT SALT.

Bnt, as already iudioateil, this method of salting and pack'ng
butter will not do with all kinds of salt ; yet it is the only
method that leaves the texture perfect and the butter in its best con-
dition for all purposes. The salt should have an even, natural grain,
be perfectly and freely solnble, and free from all deleterious ingre-
dients. Undoubtedly "salt is salt " the world over ; but not all salt
has the same impurities, nor in the same proportions, nor is all salt
in the same condition. Hence there is wide difference in the differ-r
ent brands of salt — wider than most people suppose, when we come
right down to the manufacture of the best possible article of
butter.

The difference in the odor of different brands of salt indicates
this contrast, for instance the clean pungent odor of chloride i f
sodium so apparent when you open a sack of freshly imported
Higgins "Eureka" salt with the odor of other brands — especialy
some of our brands of domestic salt and the difference will be at
once appa^ ent.

D dry Salt should be free from mechanical impurities — such as
black specks, of which I have heard much complaint from users of
ordinary salt, and pan scales, or flakes of sulphate of lime, which ax-e
found in some of the English and American brands. These get in
from impurities settling on the bottom and sides of the kettles or
pans, in boiling, and then scaleing off in thin flakes. They are
claimed by some to be perfectly harmless. This might be if they
remained in the scale form, when they would appear as hard lumps
in dairy goods — a thing not to be desired, to say the least ; but when
they decompose, setting the sulphur and lime free, to remain so or
to unite with other elements and form other compounds, they are far
from harmless. If ground up with the salt, so they do not appear
to the eye, as is the case where the grain is secured by grinding,
they are no better. This does not get rid of them. On the con-
trary, it puts them into a more soluble form, so they sooner dissolve
to injure the flavor of the product.

As to other specks and dirt in salt, they may come from careless
manufacture or careless handling. The best salt can be spoiled by
lazy handling — tumbliog the sacks through the dust and dirt until
they penetrated the material of the sack anil mixed with the salt —
most on the surface, of coiirse, but rendering it impossible to get the
salt out of the sacks free from fine dirt.

Dealers are often guilty in this respect ; salt is kept by them in
places hardly fit for pig pens. It is in this way salt gets wet and
then hardens aLd becomes inconvenient to use, if no other injury
foUows.

Again, salt kept in such a place, or in proximity to kerosene,

13

fish oils, codfisli, herriugs, or other bad smelling articles, or brought
in contact with these in transportation, is often spoiled by absorb-
ing these foul or disagreeable odors. Hence the complaint about
fishy and other smells -which we sometimes hear. Salt is about as
sensitive to odors as any of the fats are. The tenacity with which it
holds them is illustrated by the bottle of smelling salts which is
often found in the pocket of a lady. In this case the salt is used to
hold the pungent odor which the bottle gives out when uncorked.
Salt will absorb and retain any other odors just as readily, flence,
too much pains cannot be taken to keep salt in a clean, sweet place,
and to transport it in a cleanly manner. It should be handled and
stored in at least as cleanly a manner as flour, which is no more
liable to injury from improper handling and storing.

Sometinnes we hear wooden packages recommended as the only
fit ones for keeping salt. Undoubtedly, if salt must be subjected to
villianous usages, wood is a great protection. But barrels are too
expensive, and of little or no use when the salt is out. The dairy-
man does not want to pay twenty-five to fifty cents for a barrel that
is of no I'eal value to him when the salt is used. A sack has real
value, and is of use in manj- ways. As by buying salt he gets the
sacks at the cost of manufacture, it is an object to buy bags in this
way, which may be of use in handling grain, or may be ripped open
and used for toweling or other domestic purj)oses. Dairymen have
decided preferences for strong linen sacks.

The preposterous claim has been set up that the use of a certain
brand of salt not only improves the quality of the outter but adds to
its weight. It is impossible for both claims to be true. In the first
place, salt does not add to the quality of butter. If pure, the salt
simply preserves whatever quality the butter has, and adds to it the
sweet flavor of pure salt. If weight is added to the butter above that
added by a freely -dissolving salt when the butter is sufficiently freed
from water before salting, it is by the fraudulent retention of undis-
solved salt in the butter, thereby making it gritty and depreciating
the market value pf it two to five cents a pound. He is very short-
sighted, therefore, who seeks to add to the weight of his butter by
using hard, coarse-grained salt— for he depreciates its value ten
times as much as he adds to its weight.

Naturally, the best salt is the highest-priced, each manufacturer
knowing the value of his own product — the labor and care bestowed
on its manufacture — and putting a market price on it according! v.
There are notable exceptions to this, however. The manufacturer
who understands his business has an advantage over the one who
lacks understanding. For illustration, Mr. Thomas Higgin, of
Liverpool, England, by his inventive genius and superior skill, not
only improved the quality of English dairy salt, but materiallv reduced

14

the price of it to the American dairyman, who find the best foreign
salt indispensable. But the cost of e-ven the highest-priced salt i%
but a trifle — less than a mill per pound to salt butter with it, and a
correspondingly small cost per pound for cheese. Three to five
cents cover the entire cost of salting a 50 pound package of butter
with the best salt in the market. Hence, it will poorly pay the
dairyman to save on salt by using a cheap article, which must sooner
.or later depreciate the value of his butter, when by taking the
higher priced he is sure of getting the best and of getting the best
price for his goods when put upon the market. "Penny wise and
pound foolish " never made any man rich or hapjjy. I have no
doubt that millions of dollars are lost to the dairymen of the country
every year by the use of poor salt.

PACKING BUTTEE.
Tubs for packing butter should be made of sweet wood — that is,
wood that will impart no unplesant flavor ; it should be thoroughly
soaked to get out the woody flavor, and then saturated with brine.
Before packing sprinkle a little salt on the bottom of the tub — just
enough to show— and rub the moist sides with salt; letting as much
adhere as will, so as to prevent the wood from drawing the salt from
the butter next to it as the water in the wood dries out. A water-
proof paper, odorless and flavorless, has recently been introduced,
, which is said to resist the action of salt, and to prevent all evapora-
tions when the tub is lined with it before filling. Pieces are cut
round and of any size to fit the ends of the tub ; and by the use of
this paper, which is very cheap, it is claimed that a package may be
made water-tight. Pack in a way to expel the air and prevent its
retention between the layers of butter.

KEEPING BUTTEE.
As soon as made, butter should be set in a cool, dry, sweet
place, and kept at a temperature of about 50 degrees. Do not set
the tubs on the ground, to absorb an earthy smell or flavor, nor per-
mit any mold or decaying substance, oranything that gives an ofien-
sive odor, to be in the same apartment with the butter. Much good
butter is spoiled by improper keeping and handling between the
make-room and the consumption market.

15

3PS, and h©w ife is prjade.

HIGGIN"S "EUBEKA" SALT is prepared by a process
peculiar to and patented by thie mauut'acturer. It is manufactured
from the brine of a natural brine-spring. The brine is brought
up from the earth, as a perfectly clear looking, sparkling
liquid, which is allowed to rest in large reservoirs for some
•days before being drawn ofif for evaporation. It is then coi>
ve>ed into pans, where it is subjected to a process which
precipitates any insoluble matter held in suspension in it, and is
afterwards drawn off into the evaporating pans, where it is heated
up to the boiling p int. The' salt. precipitated in fine soft crystals
is drawn from the pans at short intei-vals and is formed in molds
into conical blocks, in which shape it is passed into ovens, and there
it is thoroughly dried. When dry it is reduced from the couical
blocks to its original separate crystals, and these are sorted int«
differe t sizes suitable for different uses, every particle of foreign
impurity being removed during the process. The machine separates
the ci arse from the fine salt, and throws into the waste heap all pan
scales etc. It is never handled during anj part of the process of
manufacture, but comes from the machines from different shutes
according to size of grain, and falls at once into the sack, bag or
packet in which it is exported or delivered to the consumer. Thus
is produced salt chemically pure and in an eminently cleanly state.

It is a peculiar feature of this salt that the fineness of grain is
not attained by grinding or crushing it i ither in the block or in the
separate crystals, and the crystals delivered to consumers are the
original, unbroken crystals precipitated during evaporation ; hence
its fine flavor and its light, soft and free condition. The Higgin
patented process is the only practical plan conceivable by which the
pan scale and other impurities can be extracted whole and unbroken
from salt.

" EUREKA " SALT is packed at the works

in Cheshire, England, in four-i ushel and one-bushel pure
linen sacks, which cannot be excelled for towelling or rubbing

cloths. For Household Purposes it is put up in neat

li-lb. bags— 16 in a good brown outer sack ; this is acknowledged
to be the most desirable salt package ever offered.

HICCIN'S "EUREKA" SALT can be used direct from
the Bag witnout any further manipulation.

IT PAYS TO USE THE BEST SALT.

AN EXAMPLE.

There are 3,584 ounces in a sack of Higgin 's Salt, costing, say,
$.3.00. If three-quarters of an ounce of salt to a pound of butter is
used (or fay 75 ounces to a hundred pounds of butter), the total cost
of the salt used is a trifle over fix cents per hundre i pounds of
butter. It may make a difference in the selling price of six cents
per pound, or $6.00 per hundred pounds ; but suppose that it only
makes a difference of one cent per pound, or one dollar per hundred,
it is a pretty good reward for using the best salt.

16

ANOTHEB EXAMPLE.

The total cost for the Higgia's Salt required to salt 100 pounds
of cheese is only about three cents, and with common salt from one
and a half to two cents. Suppose a cheese salted with the latter
sold for a cent a pound less thau that salted with the former, the
producer would lose 50 cents in trying to save one cent.

Every sa't-maker claims that tils brand is just as
good, and that you cannot tell the dltfepenee beiweea
butter salted with Higgin's and other salt. Perhaps la
some cases this may be tpue, but in such eases It is due
to the skill of the butter-makep and the freshness of the
butter more than anything else. Admitting, for the sake
of argument, that "salt is salt," and that the differenee In
quality 's not readily apparent, it by using " everything of
tno best," the dairyman can ask and obtain a higher
price for his product, -whether of butter or cheese, is it
not good ii-<lrrment to use tlie best?

Why run any risit when the diHTerence in cost betweer»
using Higgin's Salt and other brands is so very slight?

Is it not iilte the economy which would indu e a tailor
to use bad thread In making up a good garment? Bemember
that the process by which Higgin's "Eureka" Salt is manufactured is
the only one that the British Government over honored with a patent,
and that wh le it costs about one-third more to manufacture
salt by Higgin's process than it does by any other process,
the product is as much superior in quality to salt made by the old
process as steel is to iron.

" Eureka " Salt is the purest, strongest and most uniform,
grained salt ever manufactured, and instances of the keeping quali-
ties of butter and cheese cured with it hav i been remarkable.

The best of everything in dairy appliances and ma-
terial is not too good to enable dairymen at the present
time to compete in quality with other dairy countries In
the markets of the w^orld, and the wonderful increase in
the sale of this " . ureka " Brand, and its use by the noted
creameries that have won the premiums at the various
butter and cheese exhibits, show that the best is appre-

elated.

Her Majesty, the Queen of England, uses " Eureka " Salt in
her dairies. It is used in all the fancy dairies of England, Scotland,
Ireland, Scandinavia and Holland. The most successful dairymen
and creamerymen in the United States use it witli sure results.

Other brands of salt a;e not considered safe to use in the best
English dairies.

CAUTION.

We caution purchasers against fraudulent Imitations,,
as our style of package is being copied by other manu-
facturers, who put up common factory-filled salt "sifted."

NONE Genuine

UNLESS

PxOPERLY Sealed

WITH THE

Company's Seal,

AND Branded

WITH THE

Company's Brand

and registered

Trade Mark.

Testimonial^ fi^on] Leading i^utfioritie^.

From the Queen's Dairy Farm,
The Prince Consort's Shaw Fakm,
"Windsor,
Dear Sir,— We have used yonr Eureka
Salt at the Eoyal Dairy for all purposes,
and find it claaner and purer than any we
have ever seen. It mixes better with the
the hutter, and a much smaller quantity
■of this salt than of the ordinary kind is
sufficient lor flavoring and preserving. I
-can with confidence recommend it to all
dairies.

I am. dear sir, yours faithfally,

(Signed) HENKY TAIT.

From a Tenant of Lord Wilton.
Spin Moob Farm, Radcliffe,
Manchester,
Mr. Thos. Higgin.— Dear Sir: I have
much pleasure in recommending the Eu-
reka Salt. There is such a wonderful im-
■provement in the quality and flavor of
our butter that we shall use no other.
Yours respectfully,
(Signed) PETER STREET,

I have used Higgin's Eureka Salt for
"the last year, and consider it superior to
.any other salt, and I have tried them all.

Lisbon, Ia. B. A. RINGER.

I have used Higgin's Eureka Salt, and
consider it superior to any other brand
for dairy use. H. C. CARTER.

Concord, Minn.

At this present time, out of two hunred
or more customers, not one of them use
any but Higgin's Salt. I should not
handle Ashton Salt if I could get it for
half price. W. C. WELLINGTON.

Harvard, III.

I have been selling Higgin's Eureka
Salt for years to the best makers in our
vicinity, and they give it the preference
over all other brands.

W. W. HOVER.

Mazomanje, Wis.

I have used the Higgin's Eureka Fine
Salt for my butter, and am satisfied it is
the best in use.

(Signed) PHILO WEBB.
Greene, N. Y.

I have introduced the Higgin Eureka
Salt to all our leading dairymen, and it is
meeting their wants better than any ever
before introduced. Our grocers all find it
is the salt they must keep to suit their
customers, and we are having a better
-quality of butter in consequence.

HOWARD MURPHY.

Belfast, Me.

FKOM HOX. HIRAM SMITH.

President X. W. Dairymen's Association.
[Mr. Smith took the %i50 Prize at the In-
ternational Fair.)

I have used the Higgin Eureka Salt in
both butter and cheei e, and am free Lo say
I never used any better salt. Its use for
butter is preferable to any other I have
used, because it is finer grain and is more
readily dissolved — can be more evenly dis-
tributed through the butter, requiring
less working, thereby bet ier preserving
the aroma, and it keeps the butter equally
as well as any other salt.

Respectfully,

HIRAM SMITEJ.

Sheboygan Falls, Wis.

I believe the Higgin Eureka Salt to be
superior to any other brand, and like it
better than Ashton's. I have used it for
years. A. S. BAREE8,

Marple River Creamery.

Chateaugay, N. Y.

I have quit using Ashton's, and com.
menced using Higgin's Eureka. I con-
sider it far ahead of any salt now on the
market, being free from pan-scales, and
sifted ready for use. XT. GAULT.

DwiGHT, III.

I have used the Higgin's Eureka Salt for
my dairy, and am satisfied it is the best
dairy salt in use. EVI STRATTON.

Smethville, Chenango Co., N. Y.

Higgin's Eureka Salt has given us entire
satisfaction Everyone is pleased with it,
and considers it superior to Ashton's or
any other brand.

BOARDMAN BROS.

Nevada, Iowa.

We have sold Higgin's Eureka Salt for
a number of years. Our numerous cus-
tomers speak of it in iinmeasured praise.
For dairy purposes it has no equal, and
for all uses where a strictly pure article
is required it is superior to any other salt;
such is the united judgment of our patrons
and ourselves.

FARNHAM, ALLEN & CO.

Columbus, Wis.

I have used the Higgin Eureka Salt
while foreman of C. M. Sanborn's Cream-
ery in this place; and in New York State,
when acting as foreman of Hon. E. S.
Crapser's Crystal Spring Creamery. I find
the Higgin Salt superior to any other, for
the reason that it readily dissolves and
leaves the butter with a more velvety text
ure than any salt ever used by me.

FRIEND LEWIS.

Maquoketa, Ia.

18

FROM HOX. HAURIS LEWIS.

I'l-f^ident of the JYew York State Dairymen's
Associa'ion.
lu my system of making "butter by the
granular xn'ocesa, the size and form of the
grain of Higgin's Eureka Salt is such that
it is peculiarly adapted lor salting It. A
coarse grain salt like other imported salt
requires at least twenty to twenty-four
hours to assume the same condition that
butter salted "with Eureka does in six
hours, rendering exposure to the atmo--
pbere, whether good or b^d, nearly four
times as long as with Eureka. It is un-
necessary for me to state tliat the sooner
the salt IS iucorporated with the butter,
and the butter packed, the more the
natural and delicious flavor of the butter
is retained. HARRIS LEWIS.

We are using Higgiu's Eureka Salt, and
consider it superior to Ashton's. or any
other salt as it is pure, and of better
quality, and free irora sijecks.

JULIUS CHAPMAN".

Kingston, III.

Everyone writes that there is nothing
equal to the Higgiu'.? tine salt for butter
and table nse. Ashton's is not called for
now. Now the cry is : " Give us Higgin's
Salt and we can give a'Ou choice butter.
C. H. & W. L. BARRON.

I am using Higgin's Eureka Salt, and
am very much xjleased with it. Consider
it superior to Ashton or any other brand,
and the sacks are ftne linen

S. J. DEARHOLT.

Reedsburg, Wis

I have used Eureka Salt for my butter
the past season, and am satisfied that it is
the best salt in use.

CHAUNCEY SIMMONS.

GrEEENE, N. Y.

We are iising Higgin's Eureka Salt iu
our dairy, and consider it better than any
other brand, and recommend it to all
dairymen. W. H. NEARPASS.

Grandviu-e, Mich.

I find the Higgia Eureka Salt a very
superior article, and as near perfection as
possible, according to the means I have of
judging. S. S. SHATTUCK.

NoB\vicH, N. Y.

The Higgin's salt gives good satisfaction
H. A. WILLIAMSON.

QuiNCY, III

We find Higgin's Eureka Salt preferable
to any other brand It dissolves more
readily than Ashton, and is less liable to
leave the butter streaked. All our best
bulter-raakers use it.

C. H. BEEMAN .\: 00.

Minneapolis, Minn.

I have tried the Ashton Salt and other
varieties of salt in my dairy, but Higgin's
Eureka Salt I use exclusively, aud am con-
fident It is the very best I took first
premium on my butter at the Broome Co.
Fair, the Oxford Fair, and at the Smith-
villeFair. - O. E READ.

Gheene, Chenango Co., X. Y.

Every premium awarded by the Chau-
tauqua Agricultui'ul Society to-day was
given to butter salted with Higgin's salt,
and the committee, John Vanderburg and
F. A. Picket, were pronounced Ashton
men. Yours. A B. CARTER.

Jamest.wn. N Y., Sept. 2, 1886,

AVe regard Higgm's Eureka Salt as
clean, pure salt, aud consider dairies not
using it as not advancing their best in-
terests. MRS. MARY L. ROBBINS.

WiNTHROP, Me.

I consider Higgiu's Eureka Salt the best
in the market for dairy use. Have sold it
for the last three years

R. D. McXAUGHTON,

COOPERSVILLE, MiCH.

I have sold Higgin's Eureka Salt for the
last eight year^!. I find the demand for it
largely increasing, and our dairymen who
have once used it will use no other brand.
I expect next season to double my sales
on it 0. WALLACE.

Oswego, N. Y.

We have been selling Higgin's Eureka
Salt for years, and it is giving universal
satisfaction. H. L. SPENCER & CO.

OSKALOOSA, I A.

AVe consider Higgiu's Salt the best salt
we have ever sold, free from pau-scales
and specks. It gives entire satisfaction
to the trade. McKEE & SHELDON.

Reedsbueg, Wis.

With my experience in the manufacture
of butter aud cheese, I consider the Hig-
gin Eureka Salt superior to all other
brands. In a fair trial it always comes
out ahead, and I think will eventually
supersede all others.

Mexico, K. Y. G. A. DAVIS.

We consider Higgin's Eureka Salt su-
perior to any salt we ever used.

JEFFERSON COLVIN.
Kingston, III.

From fifteen years' experience I know
that Higgin's Eureka Salt is supei'ior to
all others. THOMAS SHEPHERD.

Platteville, Wis.

We have sold Higgin's Eureka Salt for
Vfars, and know it cannot be excelled.
E. L. & G. D. KENYON.
Batavia, N. Y.

I have been m the dairy business for
many ytars. and consider Higgin's Eureka
Salt superior to any other in the market,
having taken the first premium on butter
salted with it. W. H. GILL.

Larned, Pawnee County. Kansas.

I use the Higgin Salt in my creamery,
and my foreman i^refers it to the Ashton,
It gives so good satisfaction that I shall
order a car this week. W. T. SHAW.

Anamosa. Iowa.

[Colonel Shaw is running several cream-
eries, and is building more. Is one of the
leading men of Iowa.]

19

We have used Eureka salt for several
years with most satisfactory results. We
find it aQ improvement ou Ashton's and
other salt; it heeds no siltiDg, is uniform
in grain, free from impurities, thoroughly
soluble and always reliable. We use it
for butter and cheese, and our products
command the hittheat prices. We find it
pays to use the best salt

Hud on. Ohio. S. STRAIGHT & CO.

[Messrs S. Straight & Co. are among the
largest creamery and cheese- factory pro-
prietors ]n Ohio.]

This is flo certify that I am furnishing
several creameries fpart of which I ownj
with the Higfiin's Eureka Salt, and con-
sider it superior to Ashton's. or any other
within our knowledge, for dairy or any
otlier purpose that requires a No. 1 salt.

Bhaidwood, III. D. RANKIN.

Wo have tested the Higgin Eureka Salt,
and find it has no equal. Send us seventy -
five sacks at once.

DRIVER BROS. & CO.

Datii-ington, Wis.

I have used the Higgin's Eureka Salt for
years, and prefer it to any other in my
dairy, it being tree from si^ecks and easier
dissolved, T. BOST.

Excelsior, Minn.

I have sold Higgin's Eureka Salt, and I
consider it superior to any other brand of
s.ilt. It gives entire satisfaction to my
customers. S. MAYHRUN.

Galena, III,

I am using Higgin's Euroka Salt in my
dairy, ani like it better than any other
salt I ever used. C. H. CRANE.

RocHESTEE, Minn.

I am using Higgin's Fureka Salt, and
consider it the best salt in the market.
Formerly used Ashton'.s, but do not con-
sider that as good as tho Higgin's.

C. W. ACKERMAN.

Palatine, iLf,.

I have iised only Higgin's Eureka Salt
in my creamery for a number of years,
and want nothing better,

Elkhoen, Wis. D. L. FLACK.

We have sold Higgin'a Eureka only for
the past six years It gives universal satis-
faction. Our dairymen will have no other.
EDSALL CHARDAVOYNE & CO.

Hamburg, N. J.

Nrw York Farmers' Club, Corning, N. Y.
Members of the Farmers' Club, having
thoroughly tested the Higgiu Eureka
Sa.t, cannot speak in too high terms
of its merits, and belit^ve it to be the
best salt now oft'ered for preserving
butter, the superiority of its manufacture
placing it far in advance of Ashton, while
it possesses all the good qualities claimed
for Ashton.

GEO. P. NIXON M W ROBINS

ATTDREW B IWNE JAMES L. PACKER
R. MATTHEWSON H. D. SMITH.

We are using " Higgin's Eureka Salt " in
the " Creston " Creamery. We find it the
finest article of its kind which we have
ever been able to obtain, and no con-
siderat.on would induce us to exchange
it for any of the inferior brands which are
upon the market. " With the Eureka >alt»
to try is to buy," No^eane man can pos-
sibly examine the Rait and give it a trial,
aud be convinced that Mr. Higgiu has not
reached the pinnacle of exc»"llence in the
manufacture of his salt fur dairy pur-
poses. It combines purity, cleanliness,
and all the preservative qualities so es-
sential to a fine salt in small, quickly dis
solving translucent crystals.

BUCKMAN & CO.

Creston, Ia.

I have used Higgin's Eureka Salt for the
past year, and consider it superior to Ash-
ton's or any other brand. Everyone here
is pleased with it.

W. H. HICKMAN, Sec'y,

Maple Grove Creamery.
Springyille, Iowa.

I am using Higgin's Eureka Salt in my
dairy, and consider it splendid, and will
use no other if I can get Higgin's

W. M. YOUNG.

Toledo, Chase Cou nt\-, Kansas.

I used Eureka aud Ashton Salt in the
butler exhibited at the Marengo Dairy
Fair. 'I he tub salted with Higgin's Eu-
reka took I he first premium and with
Ashton's. the second. F. E MUNN.

Belvidere, III.

I have made butter and cheese thirteen
years, a d consider the Higgin Salt the
very best for my purposes. Butter salted
with Higgin's Eureka Salt was sold for
two cents per pound more than that which
was made with anv other.

BENJ. CHRISTIE.

Spbingville, Iowa.

This is to certity that the salt used br
me in th'3 manufacture of the butter
which drew the First Premium awarded
at the Chautauqua County Fair, N. Y., for
the best firkiu made in September, 'and
the best tub of butter made in beptember
was Higgm's Eureka Salt.

L. E. FOSTER.
Jamestown, N. Y.

We sell the Higgiu Salt, and our cus-
tomers prefer it to any other as it is the
very best.

H. W. & G. \V. KERKER.

Davenpotit, Ia.

From a Minnesota Expert.

This is to certify that the salt used in
the manufacture of the butter which was
awarded two first premimns at the World's
Fair, at New Orltans, wa., salted with
Hifigin's Eureka Salt. F. D. HOLMES

Owatonna, Minn.

[-4 Premium Taker.— Mt. Frank D
Holmes, Owatonna, Minn., at the late
^ew Orleahs Fair, took six out of twenty
premiums oflered on butter, and one-third
the amount of money.]

20

"We have now made up our miuLls pretty
decidedly on the subject of butter salt.
~We have given careful trials to the Higgin,
the Ashton, and to tlie leading American
salts, and have given to the Higgin Salt
"the first place; aud shall herpafter use it
to the exclusion of all other kinds in our
dairy. It is free frnm flakes and specks :
it dissolves promptly and thoroughly; it
ia uniformly srained; and last and most
important, it is wholly tree from all bitter
&UQ. acrid taHte. If our Jersey cows will
■do their duty, and our farmers and dairy-
men theirs, the Higgin H.aM will do all
that any salt can do in the production of
" gilt-edged butter."

Sincerelv yours,

RICHARD GOODMAN. JR.

YoKUN Farm. Lenox, Mass.

[Mr, Richard Goodman, Sr. is ex-Presi-
dent of the American Jersey Cattle Club,
and Mr. Goodman, Jr. the writer of the
above, is the manager of the wrll-known
Tokun Farm and the maker of the " gilt-
edged butter," the pi-oduct of that farm
so well known in Massachusetts.]

"We are supplying a number of large
creameries, and all regard ihe Higgin

Eureka Salt as the best and most econ-
omical salt in use. It is also coming into
general use among the fanning com-
muDity. H L. SPENCER & CO.

OSKALOOSA, lOWA.

One cannot be too careful m working
butter : it will have a saJvie look and oily
taste, no matter what salt they use. {f
worloed too much; the more it is worked
the more salt one must use and it de-
stroys the flavor ot the butter. Clean-
h'ness is absolutely necessary from first to
last.

Yours, S. J. GRIGG.

RUTIiAND, VT.

We have used the Higgiu's Eureka Salt
at our creamery since we commenced
operations, and our butter has always sold
at top prices. We are pleased to say that
we consider this rait the best in the
market, and having made as much as 2,000
pounds of butter x'er day, and never hav-
ing a complaint as to its quality, we are
led to the conclusion that the salt has done
all that it is clahned it will do.

W. B. CROMWELL,
Manager of Buena Vista Creamery.

StObm Lah^, Iowa.

I am free to say that your salt gives
better satisfa-ction than any other I have
overused. Being much finer and entirely
free from hard substances, it dissolves
much quicker ; consequently butter does
not need to stand so long between the
first and second workings. Since using
the Eureka salt we have not had one word
of complaint about streaky butter. 1 shall
use no other salt as long as I can get it.
We have perhaps the largest creamery in
the State oi Ohic, and use about 4=00
pounds of your salt per week.

MALVERN CREAMERY CO.,

W. S. SHEPARD, Manager.

Malveex, Ohio, Sept. 4th, 1886.

From the Celebrated Oaklaitds Jtrsty Dairy.

We have used various salts claimed a-<
especially fine "Dairy Salt," but none
have suited our requirements so thoroughly
as Higgin's "Eureka Salt," and we con-
sider it the mo-st cleanly, pure and uniform
salt we ever used ; when qualiiy is sought
we consider it Ihe moat economical, as
according to our experience, no butter
unless salted with your brand ia accept-
able to our customers.

VELANCEY E. FULLER,

Hamilton, Canada, March, 188 .

Four out of J-'lvf Empi'vis Pronounce Hig-
gin's 'Eurehn Snlt Ihe Jirst.

A LITTLE EXPERIENCE MEETING.

1, Will sweet rream 2i lionr.s from niomilk mako
a.s inu^h, as tintnl aiKl as li)ntr-kecpi>iK btiiier Jia soiii
cfeam or i ream a Utile acUl V 2 Wliicli is tlie tie!
ter salt. Ashtoii's or Hitrehrs. to ii«e lor liutlL-r
and which will keep butter the Ioniser V 3 Is tlu^
nietliod of salting butter wUh brine desirable in
bir-ie creameries? 4 (';,n tie brine be u'^ed more
tbaii once to advantage ? 5 (^an butter be made a.s
salt \\'iili brine aH by working in one ounce of salt
In lilt! pound 'i* 6. 1)0 New En^ilaiirt creameries use
tbe brine method ?— [Bit-ter Maker.

1. I think sour cream will make butter of
longer keeping (pialitips. Sweet cream will make
nice butter 10 u-e up at onto, but not so inu(;h
of it. 2. I dtm't think there is much difference.
I U5e Higgiu's, an imported salt, and like it
very much. 3. I use brine to wash the buttei
with and like the idea, I tlniik it is a practice
the creamery cannot do witliout. 4. The brine
can be used but onie in a creameiy. f . No. t>. I
don't think many New Englaud cieameriee use
brine. Thepe are all proper questions to discuss
at the meeting of the proposed Association.—
[H. E. Cumminys, Treasuvr Co operative Cream
i'ry Assncialiini, NorUi Broolffield, Mass.]

1. I think not. 2. I think Ashton salt is the
stronger and will keep butler longer. 3-6 I
have never used brine, and know of no cream-
eries that do — [./. M Gladwin, Butter Maker,
Canton Creamery, Canton Center, Ct.

1. No. 2 Higgin s. H No. 4. I think not.
.'3-6. No ; I know of no creameries that use the
method exclusively. — \H L. CrandaU, Butti-r
Maker, Farmington Creamery, Farmingloii, Ct.

1. Sweet cream, 24 hours from the milk, will
not make as much, aa good or as long-keeping
butter as sour cream. 2. Higgin's salt is the best,
and will keep butter the longest. 3 Brine salt-
ing creameries may be desirable, but it takes four
times as much salt as in working the salt in. All
cnstnmere do not want the same amount of salt.
4. Brine can be used more than once by adding
more salt. 6. Butter can b^ made nearly as salt
■with brine as by working in one ounce of salt to
the pound. [B. G. Bliss, Aslihy Creamery, Ashhy,
Mass.

1. If it has been kept at about 00= it will. 2.
Higgin's Eureka salt is the most reliable and
best in the market. If butter is not made righl
it will cliange, no matter how good the salt is oi
how much is used. 3. Yes. 4. When butter is
made every day, the brine might be safely kepi
and used for a day or two. It always gathers
little buttermilk, which soon grows stale, and
would endanger the butter if used too long. .S
Not withouT leaving in more brine than would
be profitable to a purchaser. If the brine ie
pressed ou a-^ closely as it should be, it salts at
the rate ot abnnt half an ounce to the pound
6, 1 have iin personal knowledge of practices m
Nev/ Kuglaiirt creameries, [/'mf. L B. Arnold.
~ r:\ciuEvgland Homestead," , Sept. 'J.S, 1886.)

21

From a Proiiunait Cheese Malcr.

I i-xhibited cheese salted with Onondaga,
Ashton's and Higgin's salt. The cheese
fialted with Higgin's salt were placed first
among U. S. cheese in the sweeptakes
class. JOHN McADAM.

Rome, N. Y.

This is to certify that I was awarded the
two First Premiums at the Iowa State
Fair of 1880, and two First Premiums again
in 1881, with bntter salted with thf Eureka
Salt. I believe it to bo superior to all
others.

C. H, LYON, Dexter Creamery.

DEXT^R, Dallas County, Iowa.

From the Whincr of the Hi ghf si Award on

Dairy Butter al the New Orleans

Exposition.

I won the "Higgin Cup " two years ago

at our county fair, and have taken the

iirst premium on butter three years in

succession at the same place, and give

due credit to the salt. Our prize butter at

New Orleans was salted with Higgin's

Eureka salt. Very respectfully,

J. Ct. flack.

Elkhorn, "Wis., April 13, 1885.

Having used Ashlon's Salt formerly, I
waa induced to try the Higgin's Eureka.
and the Judges of the N. B. C. and E. As-
sociation pronounced the butter salted
with the Eureka, the best,

A. M. ROWE, Vinton Creamery.

Vinton, iowa.

From a Texas Authority.
This ia to certify that I have for years
used the Higgin Eureka Salt only, and
that at thirty exhibitions I have taken
twenty-eight first premiums at the fairs
of Texas, and that I am not willing to ex-
change it for any other salt,

D. COULSON.
Alderuey Creaiiiov>'.
San Antonio, Texas.

Extract from Letter.
I like it ever so juuch. It is so L-lcan
and nice, and is real good. It is a first-
class salt. MRS. J. W. SANBORN.

Wife of Prof Sanborn, Missouri
>^gi"icultuTal College.
Columbia, Mo., June 24-, 1886.

We want only Higgin's Eui'cka Salt, and
will use no other salt tor butter if wo can
get that.

MAPLE GROVE CREAMERY.

Springville, Ia.

I have used the Ashton Salt for many
years in my dairy, considering it the best
salt obtainable. The only fault I found
with it was the little black specks which
had to be sifted out beiore using it, and
frequently wc had to break it up with the
rolling-pin on account of its coarseness.
Since using Higgin's Eureka Salt I have
no trouble. I always find it of uniform
grain, perfectly free from impurities. It
dissolves readily and gives me full satis-
faction. I recommend it to other dairy-
men as a far superior article.

CoRTLiND. N. Y, P. H. SE.\RS.

Your salt has been used in our dairy for
two seasons, and has proved entirely satis-
factory. Respectfully.

ONEIDA COMMUNITY (Limited^

By WM. A. HINDS,
Community, N. Y., July 15, 1886.

We formerly used the Ashton, but
changed a year ago to Higgin's Eureka,
and like it the best. It is free from dirt,
pan-scales, etc, ' and gives a finer aroma to
our butter.

CLARK k BEARD BROTHERS.

Elwood, Iowa.

Kalamazoo Co. (Mich.) Agricultural Society,
The Executive Committee of the Kala-
mazoo County (Mich.) Agricultural Society-
have thoroughly examined the Higgin's
Eureka Salt, at our last County Fair. In
our judgment it is the best salt now in.
use for preserving buttex*, the superiority
of its manufacture placing it in advano
of any other salt.

W. H. COBB, President.

FRANK LITTLE, Secretary-.

W. H. McCUURT, Treasurer.

Having used many kinds of salt for
forty years in the butter business, I find
none equal to the Higgin Eureka Salt. I
have used and sold it for five years, and
would not use any other, I sell it to dairy-
men exclusively; all like it to a man.

REXNSELAER RUSSELL.

Waterloo, Ia.

Prof. Shelton, of our college, turned
over to me a sack of Eureka salt for use
in the college dairy. I found it Uie clean-
est salt we have ever had, and it was tn all
respect,^ very satisfactory to use^ it .deemed
perfectly pure, and was finer than most of
the dairy salt I have used before.

N. S, KEDZIE.
Dept. Household Economy,
Kansas Agricultural College.

Having handled your Eureka Salt for
years, and included among our customers
the butter shippers of this counti-j-, we re-
port only the one verdict they all give,
that it is the best in use.

COOPER, SPEAR & CO.

Marshalltown, Ia.

X'lo York Agricultural Expert inn^'.i!
Station.
(Extract from Letter.)
The Higgin's Eureka Salt has givtn us
most excellent satisfaction.

Dr. E. L. STURTEVANT.
Director N. Y. Agricultural Experimental
Station, Geneva, N. Y., June 24, 1886.

Higgin's Eureka Salt is ahead of any
salt we have ever tried, for the reason
that it is free from lumps and specks a?ld
has no bad flavor, and wo think the but-
ter when salted with it keeps better than
with any other salt we have us' d. Wit
think it of great value to the dairying
interest. C. MILLER & SON,

Pomfret, VI., April 8, 1885.

This is to certify tbat at the annual fair
of the Walworth County Agricultural So-
ciety, held at Elkhorn, September 20 to
24, I was awarded the first of the special
premiums, of §25, offered by Thomas
Higgin, of Liverpool, England, for the best
package of butter salted with Higgin's
Eureka Salt, also that I was awarded the
first premium offered by the Agricultural
Society fer the best package of creamery
butter. I use nothing but Eureka Salt,
considering itthe purest, best grained, and
easiest handled of anv salt used.

Elkhjkn, Wis. G. A. LYTLE.

The Almoral Creamery use with entire
satisfaction the Higgin Eureka Salt, and
commend it for its purity and superior
cxuilities over the Ashton or any otlier
salt heretofore used. L. E. STEVEN.

Almokal, Delawaee Co., Iowa.

Michigan Agricultural College. Fnrm
Department.
(Extract from Letter.)
Higgin's Eureka Salt iS pronounced first
class. SAM'L JOHNSOX.

Prof, of AgriciUture.

July 15, 1883.

Houghton Farm, Mountainville, Orange Co.
(Extract from Letter.)
We keep Higgin's Eureka always in
store, and use nothing else in sailing our
butter. HENRY E. ALVORD,

Prof. Experimental Station.
N. Y., Dec. 1, 1885.

Higgin's Eureka Salt is the kind for
Itjwa dairymen. ASA C. BOWEN.

Sand Speing, Iowa.

We consider Higgin's Salt the purest and
best salt, and use it in our creamery.
S. A F. P. ROWE,

Glenwood Creamery.
West Hampton, Iowa.

Uviversitg of Nebraska. Industrial Cnlli'gti
Farm.
(Extract from Letter.)
Eureka Salt seems to be of very nxcel-
lent quality. H. H. AVING.

Instructor in Agriculture and Farm Supt.
Lincoln, Neb., June 25, 1886.

I have used your salt for the past three
years in the manufa'iture of Jersey butter,
and am pleased to say that I consider it
superior to any salt I have ever u.sed.

C. P. MATTOCKS.

Portland, Me., Jan. 19, 1885.

I am pleased with Higgin's Eureka Salt,
and consider it superior to any other It
<lissolves more readily in the butter. It
stands at the head. 11. P. BROWN.

Gband Junctiox, Iowa.

This is to certify that the salt used iu
the manufacture of tha butter which was
awarded the first premium at the annual
meeting of the Minnesota State Dairy-
men's Association, held at St. Paul, 1880,
for the Best Dairy Butter, was Higgin's
Eureka Salt. WILLIAM FOWLER,

Pres. Minn. Dairyman's Association.

Newport, Minn.

We desire to state that at the Caledouiii
County Fair, held at this place all three
of the prizes offered for June butter were
awardxd to butter salted with Higgin':'
EUBEKA. Also the first and third prizes
jor September butter, leaving only one
-second prize for butter salted with other
kinds of salt. The comijetition was very
great, and the facts were fully established
that_lhis salt would keep butter until
the fall better than any other kind, and
that the only way to get the full value ot
summer butter is to use such salt as is
sure to preserve it until the fall without
changing flavor.

Respectfully, E. T. k H. K. IDE.

St. Johssbury, Vt.

Send me another car load of Higgin's
Eureka Salt. It is used by nearly all the
creameries and best dairymen about here,
and gives entire satisfaction. Could not
do witliout it. JAMES HERSEY,

Eablville, Ia.

J'liiversity of Wisconsin. Agricullural

Expiriraent ,Sfation.
Your salt is in every way satisfactory,
an'l we shall continue to use this brand
as long as it keeps to its present standard.
W. A. HENRY,
Professor of Agi'iculture.
Mauison. Wis., June 27, 188.5.

J'Jxtract from Letter.
Eureka salt has been used in our dairy,
and in my judgment it is a first-class sat.
L. P. ROBERTS.
Prof. Agricultural Department,
Cornell University.
Ithaca, N. Y., June 25, l?8(i.

Fnim the U'nf/'^j- of (fin Highest Award on
Butter octr .Southern State.^ at the
jA'fiy Orleans Exposition.
I used Higgin's Eureka dairy salt in the
butter Ihattook first premium over South-
ern States at the New Orleans Exhibition.
I have never used any other salt in my
dairy. Very truly yours,

JNO. H. ODENEAL,
jACKf^ON, Miss., April 6, 1885.

I have used Higgin's Eureka Salt and
consider it superior to Ashton's, or any
other dairy salt in use. It is more easily
worked into the butter, and in every in-
stance it has given perfect satisfaction.
E. E. PAGE.

3IABSHALLT0WN, lOWA.

IS THIS NOT A GOOD REASON 2
AVhen the difference in the cost of using
Higgin's Eureka Salt and the cheapest
American salt is only about one-thirteenth
of a cent a pound on butter and one-
sixteenth of a cent a pound on cheese, and
it might make fifty times this difference
in the value of the product, one would
think that butter and cheese makers
would not hesitate long m deciding what
salt they would use.

HEA-VT LOSSES ABE INCURRED ANNDATXY BY THE USE OF POOK S\UC IN THE
DUCTS OF THE DAIRY IT IS GENERALLY CONCEDED THAT THIi! EyfiLISB DAI
S.ILTS ARIS SUfEBIOn TO THOSti 01<' A31ERICA, AS SHOWN BELOW.

«iPiIGGIN^S EUREKA SALT

•'-^'S^IS AN IMPROVED ENGLISH DAIRY SALT.«^.f-

The letters patent granted to Thomas Higgin, Esq., of Liverpool, by the En|
Government, for a new process to improve the Dairy Salt of that country, give;
the exclusive ownersh'p and use of that process. Hence the " Eukeka " salt 'is o
provement over all other English Salts, as great as the Bessemer steel process is
the old method of reducing iron ores. It is no experiment to use it, its use is
trom all risk, it is the surest, safest and most reliable salt in the world.

A CARD TO THE DAIRY PUBLIC

New Fork, October, i88i

Perfection must be studied in every Trade and Science.

The Quality of American Butter and Cheese must attain the v,ry hig

Standard of Perfection, if Dairying should remaim a profitable occupalio.

Pure salt of superior strength, flavor, grain and keeping-quality,
!nuch a necessity to the production of first-class Dairy goods as the best s.
the most improved implements and the best methods. The Best Butter
Cheese cannot be made without it.

Common, cheipand impure salt is one of the stumbling blocks in the
to success of many Dairymen. The lower cost of all the common salt ust
Butter and Cheese would not pay one-tenth of the loss on the product s,
with it, no matter tiow skilfully it m ry have been prepared otherwise

Nobody is so ivell able to judge the quality of the product of the Dair
the Butter and Cheese merchant, who comes in contact with the Butter jus
fore it reaches the consumer. 'The efifect of bad salt upon butter is not devel
until some time after it is made, hence the necessity of using the bist. The
porter is in the best position to know what salt is best for Dairy products,
exporters, almost to a man, prefer the best English Salt. It has a del
flavor of chlorine, which none of the Atnerican Salts have, and which
to develop and improve with time.

The frequent difiiculty in disposmg of goods improperly salted, and
dissatisfaction often caused through failure of export goods to stand
foreign markets, necessitates this joint appeal to the Dairymen of this count
improve the quality of their goods, by the use of improved methods and sti
reliable salt. Resp:ctfullv.

Mackenzie, chase & CO., 92 Wannn St , N. v. ".IAJIES H. SEYMOUR & CO., 159 Chambe

S. BAWLAND, 08 Warron St

W. H. DUCKWORTH, 319 WaehiEBton St.

JOHN A. SMITH & HRO., 297 Washington St

B. F. TUTHILL & CO., 191 Duano St.

W. P. WILDER & CO., 31 2 Washinntoa St.

C. O. SULLIVAN, 331 Greonwich St.

P. C. RICHARDSON & CO., 69 Warren St.
MILLEB & WILLIAMS, line Washington St.

JAMES ROWLAND & CO., 85 Warren St,
M. FOLSOM, 70 Warren St,
JOHN C. MAHR & SON. 299 Washington Si
H. HENNEBER6EB, 317 Washington St.
W. H. B. TOTTEN. 291 Washington St
ZniMER, BOILES & DUNKAK, 134 E.-ado
W. S. TEMPLE. 134 Reade St.
CHAS. BROWN & CO., 84 Warren St

McBRIDE & CO., 71 Wai'ren St.
Weoonldaclcl thcnamo of evfiy reliable Butti-r and Cheese Merchant in the ,<innt,-v- M
list if ppace would permit. i-uuuu-j lo

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