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DAIRYING,
OR,

MANUAL.

Cx 1871. >
FOR. ~~ ae

BOC ER MARERS.

Baye

JOHN P. CORBIN,
Wirhitmey’s Point, N. W.

1871.

Entered according to Act of Congress in the year 1871, Aug. 4th,
by JoHN P. Corstn, in the office of the Librarian of
Congress, at Washington.

(*)

Yet 5

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DNC RACe Rm Mee SO a8 chica NS Ore, wee maxclees
athe ester VV OKEL.. \— sora aicine. cae are vie n cere lee 4
BACON CONS Be ce sens ct eneree ho cans Sone = ante eras 6
Prerequisites for Butter Making... te Pee ety RN 10
BIEN HHO OM OOS) over oSere Ways ooo es eicha den code ae tess 11
Pepin ROUSE Sarit oles Soa 2 aes wie wieies Sa See we or, gage
ASUS L605 O10 co Oe RD RS ate naa oR reer ae bee rear i! i4
memperatuie for MilkRGOOMS. .. 2:55. .<4¢¢)e0% ste. 15
“CINE Torta 08S 6400) 0 Ree ee ee eR ile
Working, Packing and Storage Hootie eee 18
Wleaning-or Washing Room. .........00-c:00.e05-. 18
Neatness ... Ta eae etre © ce osc oe aie ape eee Solty)
General Management of Butter Dairies...9 2.15%, isco
Become Bnd; CAFE Of COWSs>.: scio'-2.)). + 4-8 eens wee 21
RBMIICHIEES EGA rctiaert Ses Maegan ee Se ce Stee eat clare 23
Re mENMOSMLON OLONTI KG ores tbh Ss hd Gene ae ws cee OOD
Peay TMU DUE VIAL K.: cages wveserahe aa); clare coated a kyle She 26
econo and Weepme Milley, oc .4s 50 acmcens da See eee 27
mutes tive: Emits NK ae fea oe <2 os pe Sal aeeiee ss oe 28
Large Pan DV SLCIN <j cms: Se aMERS rohoepis <sS.e CpeUe hc 30
Creamery or Factory System Gee gies trk ce. Seer Lees 31.
es OMe Ae rs Ce ats sree: uno cen ao earn oe 53
White Caps or Dry Cream........ ie ohsa eye aya Skeet ee 3
Cream Pumps and Cream Strainers................ 30
emperature tor Churning. |. 00. 13. onde ee sees 56
OURS 32). oe ea cee 5s ton OO ee See os OM
CLOGS SS Se eer i ne ee Beer dae
Washing, Salting and Working Butichae Gwen 41
Packages and Preparing increas Wee eon 46
Packing andeeeepime bUber. ca. . ons. Rae REE: < <jecae 48
Megs teri: WINER. behets 1 bd ees ek ce oes 51
Coloring Butter...... Mtoe Re rate see Leer ae D8
Fitting the Packages and Butter for Market.........55

CONTERTS.

Marketing Butter. <. scas cases ee atten dingeagns ees)
Conclusion .......... PE ee, . 60

ADVERTISEMENTS :—
Eureka Butter Worker. «2.0... 08 eee .. 64
CARDIO re ess x Pile ee ce vee Pee PR Sc Ae
Churn Power—Hawes Brothers..........sseeseeen 68
: Lyon & St. Job. 4. .ees eee
Dairy Husbandry—X. A. Willard................. 02
Butter Packages—Silsby Brothers................. 73
Moties 10: Dealers. (0.625 «ka SS eae ee aera 74
Prices of Butter Workers. ssi. se osve oeteeeereee a (3)
POG... ose vad iced boats vo tae oes meee! 6:

Extracts may be made from this Book by giving credit
to Corbin’s Practical Hints on Dairying.

Degg) oo a Bly Os abe

In iaying this little pamphlet before the public, I
purpose to give the reader a few practical ideas relative
to dairying, touching briefly on different points pertain-
ing to the business, such as I have proved in dairying
with twenty-five to thirty-five cows for many years,mak-
ing butter,working and packing it myself; also,the benefit
of observations made in visiting many of the most noted
dairymen, and butter factories of several States, learning
the results of the experiences of many. Ido not flat-
ter myself that this or that is the only correct way of
procedure; neither do I claim that all improvements
are atanend. Itis believed that the following pages
embrace the most practical treatise on butter making
that has yet been published, as well as the more im-
proved and advanced methods of making butter as prac-
ticed by the best butter-makers of this country.

These experiences and observations have enabled me
to construct the EuREKA ButTzr WorkeErR, which is
illustrated and described in the following pages. With
it, any dairy-woman can wash, salt and work hard but-
ter, easily, expeditiously and perfectly, exactly on the
hand-ladle principle, the same manner as with a ladle
in the hands, but much easier, fastter and more thorough,
besides not as liable to injure the grain of the butter, as
the most careful person is with a hand ladle.

EUREKA BUTTER WORKER.

Eitri Wace ee 9, 9, 1870 :

Description of Cuts.

Theie is a light iron plate that may be screwed on
the bottom of any common round butter bowl of any
size, fand will be an advantage to any butter bow], by |
making it stand more steady on any table, besides it
will be a protection against its splitting.

K are iron slides fastened on each edge of the pla
form for the plate to slide in, which will hold the Bowl
securely on the machine, and allow it to be easily re-
volved either way. The bowl may be removed from
the machine as handily as from a table. .H isa ladle

similar to a hand Jadle, but is much larger. It is mor-
tised through the lever G, which hooks into the swivel
eye N, fastened on the pendulum F, which is fastened in
the roller S, and allows the lever to be moved in any di-
rection, and the ladle placed in every part of the bowl,
and worked up and down, from one side of the bowl] to
the other, also forward and backward, in fact, every
manner desirable for working butter—cutting, pressing
and turning the butter every way, the same as with a
hand ladle, but much faster and more easy. C is a
solid rest for the bow] to stand firmly against, which
will support it from breaking down, or springing under
the pressure of the lever ladie. The frame D, with a
platform projecting from the bottom of it, that the bowl
stands upon, is hung on screws R in such a manner that
it may be tipped by the strength of one finger, to drain
the buttermilk or water from the bow], with no possibil-
ty of its slipping or falling off, and the ladle will pre-
vent the butter from spilling out. The platform is fas-
tened down to the stool by the spring J hooking on the
catch E on the handle. The machine is light, conven-
ient to carry, nothing liable to get out of order, very sim-
ple, and as handily washed and dried as any bowl and
ladle. For prices and further descriptions sce back part
of the book.

Working Position. Draining. Detached.

INTRODUC TiGiss

The dairy business, exceeds that of any other of the
agricultural interests, especially in the Northern States ;
and it has by the constantly increasing demands for its
products, grown to be a business of enormoustmagni-
tude, and if employs an immense number of operators.

And now the dairy claims her choicest care,
And half the household find employment there.

It requires a vast amount of capital to carry on dairy-
ing, as well as much hard labor, care and judgment.
Like all other great enterprises, it has had its day of
small business ; and it is surprising to think how recent
that day was.

There has, however, always been dairy products since
civilization commenced ; but dairying was not made a
speciality until within the last half century, and even
twenty or thirty years ago it was comparatively noth-
ing ; and now the value of butter in a single season is
estimated at two hundred millions of dollars.

The manufacture of good butter is really an impor-
tant matter for the public, as well as for the farmer. We
are all interested in the quality of the butter placed up-
on our tables, and farmers should be interested in the
quality of the butter that they send to market, for they

well know that the best always commands the highest
price and the readiest sale. When butter making is
well conducted, it is one of the most profitable branches
of farm industry in the Northern States, and it will con-
tinue to be profitable. It should especially commend it-
self to agriculturists where there is good sweet pastur-
age in abundance, and pure water, as there is an increas-
ing demand for good butter the world over, and it is
deemed almost a necessity. Good, aroma, coarse grain-
ed, yellow butter is certainly a luxury, and the supply
is insufficient for the demand; therefore, we should try
and make such butter as will meet the requirements of
the market both in quality and quantity. A manufac-
turer of wares may make goods of first and second qual-
ities, and from the latter he may realize the largest prof-
its, but not so with making butter. It does not neces-
sarily cost any more to makea good article of butter than
it does to make a poor or ordinary article,and the people
who make the best butter generally make the most of it
from the same number of cows ; therefore, they realize
much larger profits from their dairies. There is not an-
other product of farm industry of so great value that is
liable to so large a per cent. of depreciation as the dairy
product. This depreciation may be wholly, or at least
in a great measure prevented, by giving more general
attention and care to its manufacture, and by procuring
more and better conveniences and implements for use
in its manufacture, thereby adding many thousands of
dollars annually to the profits of our American dairies.

Butter making cannot be classed as a science, but
rather an art, which must be learned mostly by experi-
ence. There isasort of skill about it that cannot be
detected by lookers on, nor hardly explained by the

maker, but must be acquired by practice and persever-
ance. Theory is good in its place, but in butter making
it must be wedded with practice. Positive rules may
be laid down for each and every operation in its manu-
facture, but circumstances are so various, that rules
founded upon the highest success in one instance, might
not prove to be just right under different circumstances.
Mere opinions on a subject of such great importance,
and one so anomailus, are comparatively of little value
unless founded on facts, and they should have special
reference to the objects. Practical men and women of
this age, are more interested in what has been wrought
out by experience than any conjectures or opinions
founded upon loose statements or fictitious evidences.

To make dairying a successful enterprise, many things
are to be considered and must be respected. There are
a great many little items and points that are very essen-
tial, but may seem to some to be of little or no conse-
quence, but really are very important, and should be re-
garded, as they will help a great deal in a season—some
in one way and some in other ways. Milk and cream
should be properly cared for, properly churned and in
due time ; the butter washed, salted and worked in a
proper manner, also the proper time. Every practical
discriminating buiter maker knows that when milk is
sour or loppered, that the cream should be taken care of
and churned without delay, and when the butter has
come, it should be free] of the buttermilk, salted and
worked, also secluded from the atmosphere, if it is to be
kept. It often happens that only one hour of negligence
or delay in taking care of milk or cream, churning or
working the butter, will greatly deteriorate the quality
of the butter. Theleast particle of buttermilk left in

butter will very soon sour and decompose, and will
cause the whole mass to become stale and rancid; aiso,
if the salt is not uniformly mixed through it, the butter
will be streaked ; and, if the butter is mixed or worked
too much, or, if it is not properly worked, its grain will
be broken and salvy ; therefore, there is much depend-
ing on the manner that it is worked, or the proceeds of
the dairy will be greatly depreciated. The best and
most noted butter makers say that butter should always
be worked with the least friction possible on it, not
rubbed over nor slid about, but should be carefully
pressed, cut, turned, and thoroughly mixed ; an opera-
tion requiring much skill to doit properly, and great
strength of muscle if done with a hand ladle, also much
time. A machine that will wash, salt, and work butter
perfectly, in condition for packing, and in much less
time than it can be done by hand, also equally as well
as may be done any other way, is worth what? Can
there be an estimate of its value ?

It is generally conceded that the desirable points for
a perfect butter worker are: First—Simple devices
sufficient to thoroughly wash, or expel every particle of
buttermilk from the butter and drain it off, to mingle
the salt uniformly through the butter, and to work the
whole mass as nearly alike as possible and not injure
any of its grain. Second—Simplicity, durability and
case of its operation, the use of which may be within the
strength and control of women, ease of cleaning and
keeping it clean. Last, though not least, an absence of
all gearing or rollers that are liable to get out of order,
or to be kept clean, also joints, crevices and corners
which arc liable to secrete germs of putrification.

‘We do not claim that the Eureka Butter Worker will

work butter unaided by human hands, nor without la:
bor; but if used with good judgment it will prove a
source of profit to the dairyman, anda well-spring of
joy in every family that has butter to work; therefore,
we would respectfully ask the reader to examine cuts,
&c., in this pamplet, and if interested, to further investi-
gate it, by addressing or consulting with any who may
be acquainted with the machine, also by addressing

J. P. CORBIN,

Whitney’s Point, N. Y.

Prerequisites to Butler Making.

There are many prerequisites to successful butter
making, of which we will mention in this little manual
some of the large or most important ones that are quite
essential, and should be regarded. To find the first re-
quisite, it will be necessary to look to the pastures, and
secure sweet and nutritious grasses, and pure water in
abundance, as milk ofthe kest quality cannot be pro-
duced from weeds, sour grass, nor foul water. It is im-
portant that there should be a variety of grasses, that
will furnish feed through the entire season. Cows are
cssential, and may with propriety be considered the first
requisite. Good and convenient barns, well stocked
with sweet, nutritious food for winter, is essential, and
acool, neat and convenient dairy house is a prerequi-
site, one that will require much forethought and care, al-
so experience in butter making to construct one properly.
The buildings need not necessarily be decorated with
costly appendages, but should be substantial, neat and

convenient, :lso should be furnished with the most im:
proved and best utensils and implements for each and
every operation in the manufacture of butter—milk
strainers, vessels in Which to keep the milk preparatory
to making butter, skimmers, cream strainers, churns,
butter workers, also power to churn with ; all capable
of doing the best ef work of its kind, resulting with the
best success.

There are many little convenicnces and items which
we will not mention here, althougt quite essential in as-
sisting to do the dairy work easily and expeditiously,
also in keeping neat, sweet and tidy. No one can ex-
pect to make prime butter without many of these re-
quisites. A dairyman’s library should be well selected,
and well read, also the same respecting his papers. He
may gain knowledge by reading, but whatever his books
and papers may teach, he should glean therefrom, weigh
and consider, then fall back upon common sense ; also
compare with his own experience, or that of some others
known to be skilled in the art and reliable, as the final
umpire in every case. Above all, there should be’a
stock of sound discriminating judgment, with an honest
and fixed determination to excel in producing the best
of butter, and gain a first-class reputation, and to give
the purchaser perfect satisfaction for his money, also to
build up a permanent and successful business.

Selection of Cows.

It is quite important to the profits of a dairy, that the
cows should be gcod ones,—those that are best adapted
to butter making,—as there is a w.de difference in cows,
not only ia the quantity of milk that they give, but the

12
richness of it for butter. How are we to judge the qual-
ity of cows ? The surest way is to milk them and test
the milk, as the milk of some cows is better adapted for
cheese making or marketing rather than for butter mak-
ia Kesag eee cow may give a large mess of milk, but perhaps
it will not make but a small amount of butter; another
cow may give but a small mess of milk, but it will make
more butter than the large mess ; therefore, such cows
should be selected that are best adapted for the business
they are designed for, regardless of breed or color; then
with plenty of good, clean, early cut hay, water and
warm, clean quarters, generous feeding and good care
in winter ; and in summer, provided with sweet pastur-
age in abundance, and pure water, there is no reason
why they will not yield a large supply of rich pure milk.
There are many points and marks about cows that are
claimed as signs ‘ndicating good cows, but how much
dependence is to be placed upon them, weare unable to
say, but the general appearance of cows should indicate
their qualities, which has always been our most reliable
sign. The udder should be soft and capacious, not
fleshy. The teats should set wide apart, not too large
nor too small, giving a large smooth stream. The milk
veins should be large and extend well ahead, and the
holes large where they pass up into the body. Cows
should be of a mild, quiet disposition, gentle and easy to
milk, and hearty feeders.

Dairy House.

There are many things to be considered in the con-
struction ofa dairy house. It should be located where
the atmo-phere will always be pure, and where there

may be an abundant supply of unfailing, coo], pure
water. There should be rooms in it suitable for the dif
ferent departments of butter making ; a milk room that
will keep milk in good condition preparatory for churn-
ing ; another room in which to churn, also wash, salt
and work the butter; another in which to wash the
dairy utensils. A dairy house should be furnished with
the most improved and best apparatus, both for the ease
of doing the work, and improving the quality of butter.
There are a variety of implements for the different ope-
rations in butter making, and there are various kinds of
implements for the same purpose, and all are claimed to
be the best ; therefore, it requires good judgment with a
great deal of consideration to select them, as those only
should be used by which the most benefit may be de-
rived. A dairy may be deficient of only one implement,
the use of which is needed, cr an improper implement
used, or even a good one used in an Improper manner,
and the price or real value of that dairy of butter may
be depreciated perhaps five, ten or even twenty per
cent. In building a dairy house, every provision should
be made for cleanliness, convenience and ease for doing
the dairy work, also to increase the quantity of butter,
and to improve the quality of it, but in no case should
quality be sacrificed for quantity.

It will cost no small sum to properly construct and
supply a dairy house with the requisite utensils and im-
plements, but when properly fitted up and furnished it
will be found a profitable investment, and it will soon
pay the extra expense by the saving of labor, time, care
and perplexities, also by the increased quantity of but-
ter and ifs superior quality over that which can be made
with pcor or ordinary fixtures; but unless there is skill

and care exercised with judgment, a good article of but-
ter cannot be produced from the best of cows in the best
of feed, also with the best and mostapproved apparatus.
In fact every dairy house should be provided with every-
thing that will facilitate its labors, as there is a multi-
plicity of cares and duties that have to be performed in
and about them every day.

Milk Room.

This is a prcr quisite of no small importance, and it
should be the first, and main thing to be considered in
planning and constructing a dairy house. We prefer,
and think it advisable, to have the dairy house or dairy
rooms, (excepting the butter room,) above ground, and
attached to the dwelling, for several reasons; and a
northern exposure preferrable. In many localities the
ground is such that cellars will be damp, and in most
any locality tuere are times that the atmosphere will be
heavy and damp in most all cellars, which will have bad
effects on milk and cream. It will save dairy women an un-
limited number of steps by being above ground, also by
being attached to the dwelling ; then the convenience in
bad weather by its not being away from the dwelling ;
besides, if it is situated but a short distance away from
the dwelling, there will be danger that the milk, cream
or butter may be neglected at times. New milk even
contains Within itself elements of decay, and when left
to itself, it will constantly be undergoing a change to-
wards decomposition and acidity from the time that it
is drawn from the cow until it is decomposed, but faster
under some circumstances than others. When decom-
position bas arrived to a certain degree, it will deterorate

very radidly, and unless taken care of, putrifactioa will
speedily ensue. In some respects, milk is like fruit.
When fruit is ripe and in its prime, it should be used ;
and so with milk and c:cam, when ripe it should be
churned, therefore, it needs close attention and care.

Milk rooms should be constructed with a view to per-
fect cleanliness, and convenience fer doing the dairy
work. ‘There should be a sink for emptyiog the sour
milk into, in the milk room or handy by it, witha spout
or conductor attached to it to carry the milk off into the
swill tub, which should be far enough away so that
there will be no stench from it reaching the milk room.
When there is sufficient fall to run the milk the desired
distance to the hog pen, it will be still more convenient
to have the tub in it. Either will save an immense
amount of carrying swill in large dairies, and the same
proportion in small ones. The sink and spout should
be so arranged that it may be handily cleaned, and surely
kept sweet near the milk room.

Temperature for Milk PRoontes.

The temperature of milk rooms is of vast importance,
and requires utmost attention in a changeable climate
like ours, where the thermometer varies ten, twenty-five
and even forty degrees in twelve hours ; therefore, milk
rooms should also be constructed with a view to keep-
ing an eyen temperature in them, from cold weather to
warm, and from warm to cold. But few milk rooms are
properly arranged for controlling the temperature in
them. Dairymen in general are quite apt to think that
if they can only get the milk into the milk room, and
strained, there is little or no need of making further pro-

16 ‘
visions or care for it, until skimming or churning time, ;
Milk rooms should be constructed (if above ground) with
double walls, with about a foot space between them, —
which will protect it from the effects of sudden choad
in the atmosphere outside. Some fill this space with
clean dry saw dust, which will make it warmer in win-
ter, and perhaps will be just as coolin warm weather.
There should be double doors, with a space between
sufficiently large for a person to enter and close one
door before opening the other,so as not to let in a rush
ofwarm air. When the outside atmosphere is not too
warm both doors need not be used. The windows
should be provided in winter with double sash, or glass
set on both sides of the sash, to protect it from cold,
and in summer with wire cloth screens, such
as will keep out cats, mice, flies, &c., also screens that
may be shut in place of the doors. There should
be shades or blinds to the windows. It is better
to keep the milk room darkened only when work-
ing in it, then it should be well lighted in every
part of it. There should be registers through or near
the floor, such as will give full ingress to fresh pure air,
and when desired, cool air from an ice room or a cool
sweet cellar. There should also be ventilators at the
top of the room so that the warm or foul air(ifany) may
readily escape. The registers and ventilators should be
made so that they may be opened and shut at discretion,
giving perfect control of the temperature, which should
be at sixty to sixty-two degrees, as near as possible ;
therefcre a thermometer is indispensable in the milk
room. Cream will rise in a warmer temperature than
it will do to churn it. In warm weather, the registers
and yentilators should be kept open; thus a change of

uy)

air may be made in any weather, even when it is appa-
rently still, and if there is not too much wind, and the
outside atmosphere is cool, and too warm in the milk
room, the windows and doors should be opened and
remain open nights with the screens in but care should
be taken that the wind does not blow on the milk. If
the temperature outside is too warm, they should be
closed and kept shut as much as possible. The ventila-
tors at the top of the room should be kept open most
of the time, unless when too cool,in the room and no fire.
When the atmosphere is too cold in the milk room, there
should be a steady fire kept, and heated as near the bot-
tom of the room as possible, and the registers shut ; but
the ventilators should be open, as the heated air always
raises to the top of the room. It is an advantage to have
rays of sunshine enter the milk room occasionally for
a short time,when the weather is not too extremely hot;
it will help to purify the atmosphere and dry up the
moisture that may be in the room, which is unavoidable
at times.

Churning Foon.

This room should be adjoining the milk room, and so
arranged that it may be of proper temperainre when the
churning is being performed, also so that the operation
of churning will not jar or disturb the milk in the milk
room. There should be steam, water, or animal power
at hand to operate the churn. The churn should stand
where it may be conveniently seen from the work room,
and it should be looked to often during the process of
churning, to see that everything is going on properly,

and that the churn may be stopped immediately when
the bntter comes.
Slow goes the churn ;
Its load of clogging cream
At once foregoes its name,
From knotty particles
First floating wide,
Then congealing butter
Dashed from side to side.

Working, Packing and Storage Room.

This should be a cool, dry, sweet, neat room, and well
lighted, especially where the working of butter is per-
formed. Itis preferable to have this room in a cellar,
and it should be handy to get into from the churning
room. The working room should be furnished with a
good and convenient butter worker, one that any dairy-
woman can use easily ; wash, salt and work hard or
soft butter with every manner desired, without injuring
the graia of the butter. There should be no complica-
ted gearing Or machinery about it to keep clean and lia-
ble to get out of order, neither should there be any cor-
ners nor crevices in it which are liable to secrete germs
of putrifaction. Everything about it should be simple,
easy to clean and keep sweet. It should also be ‘light
and convenient to; also strong and durable, nothing
about it Hable to get out of order.

Cleaning or Washing Room.

Convenience should be strictly regarded about the ar-
rangements of this room ; therefore it should be handy
to the milkroom, also to the churning room. There

should be soft water in abundance for cleaning purposes,
and handy to get, also conveniences for heating the
water, and arranged so that the heat will not effect the
milk room nor churning room. It should be provided
with wash sinks, also slop drains, that should be kept
in such cond.tion that there will be no stench rising
from them.

Neatness.

The most exquisite neatness in every department of
dairying is essentially a requisite, to say nothing of the
vice of forcing unclean food on consumers; and it should
be a municipal regulation, while milk and cream are so ex-
ceedingly sensitive to the slightest taints of the atmos-
phere, or anything with which they come ia contact, as
to absorb unmistakable evidence of them in the flavor
of the milk, cream and butter. How is it possible to
make clean and sweet flavored butter,from milk or cream
that has stood in stale or unclean vessels, or even in
sweet vessels standing in a filthy room, reeking with
emanations from decomposing slops or the swill tub, or
the steneh from the hog pen, or the stable, no matter
what wonderful skill may be exercised in manufacturing
it into butter ?

In cleansing all milk vessels and dairy utensils, they
should first be rinsed in cold water, then thoroughly
washed with hot water and soap,perhaps through several
waters, then rinsed in clean water, and afterwards scald-
ed in boiling water, and in hot weather put out of doors
and sunned, and in cold cloudy weather they should be
wiped dry, or dried by a fire. All slops and spatters of
milk in or about the milk room should be treated the
same way as soon as discovered.

All milk vessels should be made of tin, which is the
Only fit material for them to be made of In no case
should wooden vessels be used for milk to stand in, not
even painted wooden pails for milking pails. Wood
will absorb the whey or water of the milk, and no
amount of scalding will entirely remove all of it, and
it will soon be stale and contain germs of putrifaction,
and will cause new milk, ifin contact with it, to rapid-
ly decay.

General Management of Butter Dairies.

There is great diversity of opinion in regard to cool-
ing, keeping and preparing milk for the mannfacture of
butter, and it has long been a question which of the
many methods that are practiced is best, or that result
in the most benefits, and the same in regard to churning,
washing or not washing butter, also working it. There
are various modes practised in each and every operation
in the manufacture of butter; and it is a fact, that differ-
ent persons mae butter of good quality by entirely dif-
ferent processes ; therefore, no one can claim that his is
the only way. To lay down a universal rule and say that
butter must be made so and so, and that it must not be
made in any other way, appears to us as absurd and ill-
judged. We will, however, endeavor to describe some
of the modes that are practiced in making butter that
we know have proved successful, and will briefly point
out some of the essentials, and their advantages, honing
that they will afford valuable assistance to butter maxers
in general, and make an advance in the art of manutac-
turing butter.

af
feeding and Care of Cows.

We will take this as the first operation in the man-
agement of dairying ; as it is very essential that milch
cows should be furnished at all times with an abundant
supply of sweet nutritious food and pure water, also
kept in good condition and perfect health.

Cow are living machines,—milk manufacturing ma-
chines ; and if not provided with good fuel and water,.
the machinery lags and stops. When milch cows are
confined on scanty feed, requiring a considerable
portion of their time to get a requisite supply of food,
or are obliged to travel long distances for drink, they
will secrete much less milk and of a poorer quality than
when they can fill themselves quickly with sweet whole-
some food, and then lie down in the shade and quietly
ruminate their food and manufacture milk from it, as
their milk is made from what they eat and will contain
properties of it; therefore, cows should have such
food as will yield milk of the best qualities for butter
making, and that which will produce the most of it.
Grass is considered the most natural, cheapest and best,
but as to the kinds of grasses that are best we are not
fully competent to recommend, but from our observa-
tion and experience, can say that butter of excellent
quality is made from herds grass, white clover and the
different kinds of June grasses.

No cow can produce pure and healthy milk without
she has pure and healthy food and drink. Whatever
may cause an unhealthy condition of a cow, it will be
sure to deterorate her mili, and nothing will be more
sure to do this than scanty and poor food and drink,
rough treatment and exposures. <A neglected or thin

feverish cow will not only yield a diminished profit, but
she will give feverish milk if any; or if there is anything
wrong about her, it will affect her miik, or if she eats
anything that has a strong or disagreeable odor, it will
surely appear in her milk, cream, and the butter
produced from it, as her milk is one source she has of
casting off filth from her organism. These facts should
at all times be well impressed upon the minds of farm-
ers, but more espec‘ally in the spripg of the year when
cows are liable to be thin and more or less feverish.
Many farmers keep their cows confined in stanchions
too great a portion of the time through the long winter,
and, too, in small ill-ventilated stables where they can-
not always get fresh pure air, neither can they have pro-
per exercise, and water at all times when desired and
needed by them.

Some allow their cows to lie out of doors, exposed to
the winter storms and piercing winds, with scarcely a
shed for them to get under, which certainly cannot be
good economy, for by such exposures, they will require
much more food, and they will not be in as good condi-
tion inthe spring. It will require a great portion of the
summer, and good feed for them, to make up this lost
condition, and, too, in the best butter making season ;
neither will they yield as much milk,nor as rich milk as
they would if they had had good care through the winter
and were in good condition. In winter, and especially in
the spring, cows need special attention and care. They
should have clean, warm, spacious stables, well ventila-
ted, anda variety of wholesome food in abundance,
especially well cured, early cut, fine hay, also good wa-
ter; and in summer they should be provided with good
pasturage in abundance, with plentiful supplies of run-

ning water, and shade trees or sheds to protect them
from the intense raysof the sun. There should be sowed
corn or other green herbage on hand for fall feeding, es-
pecially in a dry autumn, and later as frosty weather
approaches.

Lucern was highly recommended by the Hon. Harris
Lewis, of Herkimer Co., N. Y., in an address delivered
at the convention of the American Dairymen’s Associa-
tion, at Utica, Jan., 1871, as being the best of all forage
‘plants for soijing milch cows. His second choice was
orchard grass ; and his third, common meadow grass ;
and corn he regarded as worthless, its cost in most cases
exceeding its actual value. A resolution was, however,
passed by the convention, that corn was a valuable crop,
and recommended it as a forage crop.

Cows should have salt frequently, and regularly, at
least twice a week in summer. <A very good way is to
have a tight box or trough placed where it will be pro-
tected from storms, and a quantity of salt kept in it all
the time, and let the cows go to it every day and lick as
they like. Cows should never be dogged to or from the
pasture, and care should be taken not to over drive
them, but allow them to travel in their natural gait, es-
pecially when their bags are full, or in hot weather.
Fast driving will not only lessen the quantity of milk,
but, will injure the quality of that which they wiil give.
There is about twenty-five per cent. difference in the
quality of the milk delivered at factories, from good
dairies and that from poor dairies, as is stated by many
factory men.

Milking.
The milking should always be performed gently,

quietly and rapidly, also at regular hours, morning and
evening, every day, without change of milkers. Some
cows willhold up their milk if they are not milked by the
same milker that they are usually milked by, or if there
is anything exciting to them during the milking, like
loud talking, or laughing, or if a stranger comes near
them. There isa flow of milk into their udders soon
after the milking is commenced, and if checked, it will
be difficult to regain it; therefore, after a cow fs com-
menced to be milked, she should be finished without de-
lay or stopping, as many do, to go and empty their pails
and for other purposes. There should be pail room
enough before commencing to milk a cow to hold her
milk, and then steadily milked until she is milked clean.
If cows are not milked at about the accustomed time
that they usually are milked, this flow will take place
before the milking is commenced, especially in time of
flush feed ; and some cows will leak their milk if they
are not milked very soon after this flow commences,
hence, there will be a loss of milk. Great care, too,
should always be taken to milk cows clean, as a little
milk Jeft in the udder will gradually dry a cow up, be-
sides the last milk drawn is at least ‘ten times richer in
butter than the first that is drawn.

Cleanliness in milking should be strictly observed.
Too many dairymen and dairy-women allow themselves
to get careless in this matter of cleanliness. Generally
speaking, they remember only this fact, that dairying
makes clean money. All dirt and loose hairs should be
brushed from the udder and sides of the cow before com-
mencing to milk. Ifthe dirt does not readily brush off
from the teats and udder, they should be washed in wa-
ter and wiped dry before milking; besides making them

clean, there is nothing better to allay inflammation or
garget in its first stages in a cow’s bag, than washing,
and rubbing in cold water.

Composition of Milk and Cream.

The milk of cows, according to chemical analysis, va-
ries in its composition, not only from different cows, but
from the same cow at different times, and in different
seasons of the year. In the latter part of the season
milk contains more butter than the same quantity of
milk produced in the early part of summer, also the
Strippings, or the milk last drawn from the cow’s ud-
der is much richer than that drawn first. Milk is great-
ly modified by the quality and flavor of the food which
the cow eats, and the atmosphere that she is exposed
to,also her health and exercise too willhave a great influ-
ence on her milk. Notwithstanding all these variations,
an average percentage can be arrived at, and has been
found by numerous analyses, that 100 parts of new milk
contains 87.5 parts of water, 4.5 0f milk sugar, 4. of fatty
matters, 3.25 of albuminoids (cascin and albumen)
0.75 of mineral matters. The various substances compris-
ed in milk may be classified under four heads—cream,
butter, caseine or curd, water or whey. Cream, is com-
posed of 59.25 parts of water, 35. of fat, 3.05 of milk
sugar, 2.20 of albuminoids, .50 of mineral matters. The
fat is encased in a caseine membrane, and consists of
small egg-shaped globules, and when of proper age they
being lighter than the fluid containing them, they rise to
the surface,

Cream when properly and safficiently churned under-

goes a complete change; the caseine cells are broken,
and the fatty globules gradually adhear one to the other
and form a solid fatty mass called butter. As but-
teris very liable to become rancid, it is necessary to
adopt means to prevent it, which will be described in
the following pages. The rancidity of butter is due to
a fermentation generated by the caseine existing in it,
which unfolds the fatty matters to their respective acids,
which have a most disagreeable taste and odor, and im-
parts to butter a rank taste. As caseine will destroy
the keeping qualities of butter, and it being the chief
componant of butter milk excepting water, I will add
its composition, which according to Dr. Voelcker’s
analysis is 53.57 parts carbon, 22.03 oxygen, 15.41 Nitro-
gen, 7.14 Hydrogen 1.11 Sulphur, 0.74 Phosphorus.

Bad or Lhpure Alii?

Itsometimcs happens from various causes that milk
will be bad ; and it is just as impossible tc make good
butter or good cheese from bad or impure milk, as it is
to make good flour from bad grain, or good bread from
bad flour. Atthe Convention of the American Dairy-
men’s Association held at Utica, N. Y., in Jan., 1871.
there was much said about bad milk, tainted milk, un-
clean milk, its causes, effects and preventatives. There
were many, and some quite lengthy discussions on the
subject and all were agreed that it greatly depreciated
milk for the making of good butter or good cheese, and
that it was impossible to make as much of it from the
same quantity of such milk, even if but slightly tainted,
as from that which is pure and all right.

If the causes are removed that will be a preventative

of course. It was ably discussed at the convention and
decided that the causes of bad milk were wholly in the
health, and treatment of cows, their food and water, also
not properly cooling the milk, and the uncleaness of if,
and the impurity of the vessals and the atmosphere.
There is no luxury that comes to the table that is so ex-
quisietly sensitive to the slightest taint of anything with
which it comes in contact, or any odor that may be in
the atmosphere, as milk, cream snd butter, therefore
cleanliness and watchfulness in every department of
dairying is of vast importance.

Sometimes one thing, and sometimes another will
cause impure milk, therefore all departments need close
attention of dairymen aud dairywomen.

Cooling and Keeping Milk.

For making butter, milk should be cooled soon after
being drawn from the cow, at least the animal heat re-
moved from it before being set to cream, also the milk
ofall the cows in the dairy should be mixed together.
It will make it uniform in quality, and temperature, and
the whole milking will be ready toskim or churn at the
game time, besides it will prolong its sweetness and
keeping qualities which has been proved in various
ways. There is a wide difference in the keeping quali-
ties of milk from different cows. Some cows, milk will
sour and even loppar while that of some other cows will
be sweet standing in the same room. The oldest and
most common way of keeping milk for butter making,
is to strain it direct from the milking pail into eight

quart pans, filling them about two thirds full, and set-
ing them on shelves or racks, and leting them stand un-
til the milk is sour, and generally until it is lopper,
which sometimes will be in 24 hours and at other times
it will stake 5 or 4 days perhaps: then it will be skimmed,
an when enough cream is obtained fora churning it
will be churned, but there are improvements oyer this
mode.
Churning the entire Milk.

This is practiced to some extent in some localities, but
not as much asit wasa few years ago. The milk is set
usually in common twelve quart tin pails; but some
use the common pans, filling them as fullas convenient
to handle.

The milk is kept until it is sour just the same as for
skimming, but instead of skimming it, the cream and
milk is all turned into the churn together and churned.

Where they have not the facilities for churning so
much, they will keep back part of the milk—a little of
the bottom of each dish. The labor of churning so
large a mass is indeed greater, but when this operation
is performed by steam, water or animal power, this is of
no consequence ; and the churning is done by power in
most all dairies at the present time; but, on the other
hand, it supercedes the labor of skimming the milk and
washing the pans, which are many more than is re-
quired when the milk is churned, besides cream dishes
and other articles, which is no small item in the labors
of the dairywoman. There will be equally as much
butter obtained any time from the same quantity of
milk by churning the entire milk, as there will be to
churn the cream only, and sometimes there wil] be

more, especially in hot, sultry weather,—there certainly
will be less wastage of cream sticking to so many pans,
cream dishes and skimmers; and it is as certainly true
that on the whole the butter is of better quality than
that generally produced by the same grade of butter
makers that set their milk in small pans, skim and
churn the cream only.

The aroma of the butter is more delicate, the grain
much coarser, and it sells for a higher price in the mar-
ket, and it is said, too, that it will keep longer without
change. As milk is more or less liable to be tainted
with foul odors, both from the cow and the atmosphere,
and cream has the greater affinity to absorb, or attract
these odors, which it will with remarkable avidity if
exposed; and the cream being on the top of the milk, it
is more exposed to the foreign odors that may be float-
ing in the atmosphere; therefore it will get more than
its proportion of the impurities ; and to skim the milk,
they are taken off with the cream, then, to churn the
cream only, the butter will get the greater proportion of
these odors and impurities that the milk and cream may
happen to be charged with. By churning all of the
sour milk with the cream, it will take back its propor-
tion of these odors and taints; besides, sour milk has
cleansing properties ; and there being a much greater
proportion of milk to the quantity of cream in the churn,
the butter will be relieved in the same ratio.

There are other advantages, too, in churning the
milk with the cream ; there being a less amount of butter
in the churn in proportion to the quantity of butter-
milk, the butter will give way to the action of the dash
with less resistance; therefore the friction on the butter
will be much less than if there was a small amount of

buttermilk with a large quantity of butter in it that the
dash would have to pass through in churning; hence it
will be less liable to make the butter salvy in the opera-
tion of gathering it; and, too, it will come with a much
coarser grain, which is a great advance towards prime
butter. No butter can be prime that has a salvy, fine
grain, although its flavor may be sweet when the butter
is new, but it will not keep like butter that has a perfect
grain and is prime.

Large Pan System.

Many people are now using the patented large pans
with very good success. These pans are made about
three feet wide and from six to twelve long, according
to the size of the dairy, requiring but one pan for a milk-
ing, and but four for a dairy. They are set in a vat
which stands on legs, or benches, and are so arranged
that where there is asupply of running water, it may
be run into one end of the vat, and flow under and
around the pan and pass off; and they are also arranged
so that ice may be put in the end where the water is let
in and the milk brought to any desired tempera-
ture and kept there. It is not necessary, however, to
have running water. It may be pumped or dipped into
the vat, and when it is full, the water may be dipped
back on the ice, and re-dipped until the milk is brought
to the required temperature. These pans are just as ap-
plicable for hot water to warm the milk in cold weather.

They also save a great amount of lifting and wash-
ing, besides a mess of milk can be skimmed much
quicker than when in small pans, and the cream, too, is
all of the same quality and temperature. After the
cream is taken off, the milk is drawn out through the

bottom of the pan, and it may be ran off in a spout or
carried out in pails.

_A pan for a large dairy can be cleaned as readily as a
dozen ordinary pans; the efore there is a saving of time
and much labor by this made, besides a more uniformity
in the quality of butter. They have not been in use only
a few years, but they have gained great favor where in-
troduced.

Creamery or Factory System.

This too is a new system of making butter. It was
started in Orange County, N. Y., but a few years ago as
a factory system of making butter, and proved very suc-
cessful and profitable, and is being adopted quite exten-
sively in different sections of the country. The milk of
a large number of cows is delivered to them by patrons
the same manner as it is to cheese factories. The cream-
eries are provided with pools or tanks about two feet deep,
with a stream of cold water running into them, and are
so arranged that the water willrun over when the pool
is full. Some are built of stone or brick, and below the
surface of the ground; someare built of plank and above
the ground ; if above, it will require colder water from
the fountain than if sunkin the ground. They are also
provided with a large number of tin coolers—two for
every cow from which milkis delivered. They are eight
inches in diameter and twenty inches deep, with bails to
them like pails. The new milk is put into these coolers
as it comes into the factory. They are filled within two
inches of the top, then they are set down into the water
the depth of the milk, upon a grate six inches above the
bottom of the pool. The water will circulate under and
around the cooler, cooling the milk very quickly, on the

top as weil as to the bottom, and will keep it at the uni- ©
form temperature of the water, which should not be ©

above 58 degrees Farenheit.

Good pure milk treated in this way will keep sweet a
long time, even in the hottest of weather, and it will
throw up its cream pure,and it may all beobtained. There
are various ways practiced of conducting these creamer-
ies. Atsome they take the cream off the miik sweet,
and churn it while sweet, and put the sweet buttermilk
back with the skim milk and make cheese of it. At some
others they take the cream off sweet and then let it
stand until it sours, then churn it, and feed the butter-
milk to calves or swine, and make the skim milk into
cheese while swect.

At others, they let the milk sour before skimming it;
then take off the cream and churn it and feed the butter-
milk andskim milk. The butter of well managed cream-
eries will be uniform through the season, like a good
brand of flour or sugar, and generally sells in market for
three to five cts. per pound higher than choice dairy but-
er. Itis claimed too, that they will make at a well
managed creamery, equally as much butter from the
same quantity of milk as the most successful dairymen
do, besides the cheese that many of them make, which
generally sells for about two-thirds the price of new milk
cheese, and they make about two pounds of cheese to
each pound of butter. The advantages then of making

butter at factories are obvious at a glance. By theem- —
ployment of a skillful superintendent in a wellarranged |
creamery, @ more uniform quality of butter may be ob- —

tained than by private dairies, and at less cost, and high-
er prices will be realized from the product of the milk,
besides dairymen’s families will be relieved of a great

amount of drudgery. Regardless of the mode by which

he cream may have been obtained; it should in each

4 and every case be churned in its due time, that is when

_ itis of proper age and condition, and the churning should

be performed with care and caution.

_ There is a great deal depending on the churn,—the
construction, shape and arrangements of it; also its
operation. If there is too much agitation in the churn,
or friction on the butter or cream,—the dasher rubbing
it against the sides of the churn, or a shaft revolving in
it, &c., it will grind, or crush more or less of the little
giobules, making the butter come fine grained, salvy and

- greasy, and no after treatment can restore it; also fast

churning will make butter come soft and of an oily con-

- sistency, and it will be of light color; also over-churning

| Will injure it.
|

~Aael

SOUT Crean.

More butter and a better quality of butter may be
_ made from milk or cream that is slightly sour, or that
which has acquired proper age and condition, than
- from milk or cream churned when perfectly sweet. | It
should not, however, be allowed to get too sour, nor
stand too long. As the analysis before quoted, shows,
that butter is mostly an oil, the fatty portion of milk,
and cream is a peculiaw mixture of this fat with certain
- fluids found in the milk, and these buttery particles ex-
ist in minute globules encased in a delicate membrane
_ covering, and when of sufficient age, or when the milk
or cream gets very sour, these globules decompose or
urst and commingle with the fluids, converting itself
into whey, and will very soon contaminate the entire
ess of cream.
C ;

Butter made from such cream, or cream that is par-
tially decomposed, though churned, and the butter
worked under other circumstances the most favorable,
will be stale, and it will be impossible to keep it long in
a wholesome condition ; and it may be a query whether
it ever was fit for food. The real decay of milk is not
indicated by its thickening, asit sours, but by its watery
effusions following the thickening. The cream may re-
ma‘n on the milk until this thickening process is com-
plete without detriment to the butter if the milk is
kept at the proper temperature ; but when the thicken-
ing reaches the cream, (as milk commences to lopper at
the bottom) it should be removed or churned very soon,
or it will commence to whey; and cream should not be
kept too long after being removed from the milk, for the
same reason. When the temperature is too cold, the
cream is liable to grow bitter if kept long.

While Caps or Dry Cream.

Sometimes when the butter is removed from the but-
termilk, there will be more or less little white flakes or
chunks in the butter about the size of pin-heads to the
size cf half peas, and the top of the buttermilk will be
covered with them also. It is very difficult to get them
out of the butter, if not impossible to get them all out;
and if any are left in it, they very soon grow rancid, and
will contaminate the butter,

They are generally called white caps, and are thought
by many to be curdled milk, but they are solid cream.
Frequently we have made several pounds of butter from
cream saved by straining the butter-milk of a single
churning ;—hence they will cause loss, besides injur-
ing the butter. They are caused by the milk standing

in a current of air or where the wind strikes directly on
to it,—an easterly wind is the worst.

There ig no trouble with them in the creamery sys-
tem, and we have never heard of there being any in the
large pans; and there are some milk-rooms where they
never make an appearance. By close observation, they
may be seen in the cream before it is removed from the
milk, oris broken up. It is very difficult to make butter
of them simply by churning; but by straining the cream
or by forcing it throvgh a cream pump, the difficulty
may be obviated, but it is much better to prevent their
forming in the cream, which a little precaution will do.

Cream Pumps and Cream Strainers.

There are cream pumps, made of tin with fine wire
cloth over the bottom of them. They will force the
cream through this fine cloth cutting it fine, so that if
there should happen to be any dry cream or chunks it will
all be reduced, also it equalizes the cream, and it will
not require as much churning to bring the butter, and it
“vill cause itall tocome at about thesame time. There
are also cream strainers for the same purpose. They
are made like a tin pail, but have perforated tin bottoms,
or wire cloth bottoms. There is an upright shaft stand-
ing in the center, with an arm on the lower end anda
crank on the upper end, and by revolving it the cream
is forced through the bottom, with the same result as
with the pump, also another kind, which forces the
cream out through perforated tin, the reverse of the
cream pump. It will bean advantage to any milk or
cream tostrainit. Rubbing it through a fine wire meal
seive, will have the same effect, but it is rather a slow
process, but it will pay if there is no more convenient
way.

36
LTemperature for Churning.

The temperature of cream or milk for churning is of
yast inportance, both for the production of good butter
andthe time reyuired to bring it. The operation of
churning generally raises the temperature of the cream 3
to 5 degrees, therefore it is better to have it at alow tem-
perature when the churning is commenced, especially in
warm weather when the temperature outside is high;
on the other hand, when the outside temperature: is low,
then it will do to have the temperature of the cream
higher at the commencement of churning. 948 degrees
to 64 degrees is about the right temperature for churning
under all circumstances. Ifit is below 58 the buttery
particles will not readily break and form into butter, and
ifabove 6f the butter wiil not gather, besides the grain,
flavor and color of it will be materially injured.

When the butter begins to come the temperature
should be reduced, and after it is gathered it should be
brought down to 58 or lower which may be done by add-
ing cold water.

The most convenient way to temper cream in a churn
is to have a tin tube G6 or 8 inches in diameter and about
2 feet long with a bottom to it, and ahandle soldered on
the top, they are similar to the creamery coolers except
the handle should be solid and high. Ifthe cream is too
warm, the cooler or tube may be filled with cold water,
and if necessary ice may be put into it, and the cooler
put down into the eream or milk and stirred around
through it until the cream is bronght down to the pro-
per temperature. If the cream is too cold, warm water
should be used in the same manner, until the tempera-
ture is brought up In eather case it will be found to be

or
ob

much better than to put coldor warm water into the
cream, or to have it stand near the fire to warm.

CHUINS.

There being many hundred kinds of churns, it is very
difficult for some to decide which kind is the best, or
even which they prefer. We have examined the models
of them in the Patent Office at Washington, also have
seen the operation and results of very many of the
churns, and do not hesitate to say that we believe the
venerable up and down dasher churn to be the best kind,
or that better butter can be, and is made with it in hund-
reds of dairies, than with any other churn yet invented.
We have worked butter made by many different kinds of
churns and must say that we have never found as coarse
grained,firm butter as that which was produced by the ven-
erable old up and down dasher. The only objection that is
made, or that can possibly be sustained against the up
and down dasher churn is, that it is hard to operate, but
the gainin the quality of butter more than pays the dif-
ferenc2 of labor, besides there should always be some kind
of power for operating the churn in every dairy of any
size, (see ady. in back part of this book,) then of course
the little extra power that may be required is not of much
account. Thereare several times as many of the up and
down dasher churns in use than of all the other kinds
put together, and they are used too by the fest butter
makers. Wedo not wish to say a word of disparage-
ment against any kind of churn, nor discourage any one
from studying for the improvement of churns. From
our own experience and observation, and what we have
learned from the experience of others, we are fully con-
vinced that revolving dashers or rotary churns of any

kind, will create more friction on the butter, and make
it more salvy and greasy, than the up and down dasher,
as thousands of good butter makers willassert ; also that
there is too much agitation in most of them, causing the
butter to come soft, unless when very cold. The motion
of a revolving churn, also of a revolving dasher, will
throw the butter to the sides of the churn, and there will
be continually rubbed against it during the operation ;
thereby it will be injured, besides more or Jess will be
eround or wore out by the shaft. The shape and con-
struction of dash churns will effect the quality of butter,
also the time of bringing it.

Churns should be made of white oak, barrel shaped
with the bulge about one-third the distance from the
bottom to the top, and a curb made of staves, nicely and
firmly spliced on to the top ofthechurn. The curb should
be from four to six inches high and made flaring at the top,
so that the lid will go in readily and fit snug on the top
of the churn. The lid will be more convenient to re-
move, if made in two pieces, especially when the churn-
ing is performed by power; if in two pieces it may be
removed without slipping it over the dasher-staff, there-
fore it will be unneccessary to detach it from the power.
There should be a knob in each piece of thelid to handle
it by, and there should be a half-inch hole down
through them into the churn to give the cream air
when churning.

There should be a guide fixed above the churn for the
staff to pass through, to steady it, and keep it from
grinding and rubbing the cream against the lid where
the staff passes through it. The dasher should be made
of two pieces of hard wood, three to four inches wide,
about an inch thick, halved snugly together crosswise

and flat, and should be as long as will go to the bottom
of the churn. Each arin of the dash should be cupped
out on the under side like an inverted dish, and there
should be fine holes up through from these cups.

These cups may be made by boring several holes with
a large augur, until the point of it just pricks through.
The dash should be smooth, with tight joints, and no
notches nor holes through it, except the fine holes from.
the cups. There should be a thermometer set in the
side of the churn, so that the temperature of the cream
may be seen at any time. There are thermometers es-
pecially adapted to be inserted in the side of barrel-
shaped churns, and are much more conyenient than the
common thermometers. They are encased in a cast-iron
socket, which may be sct in the side of the churn and be
perfectly tight around it, the ball being where the cream
will come in contact with it, and the scale on the outside
of the churn marked the standard for churning, with
degrees aboye and below, so the temperature of the
cream in the churn may be determined at a glance, even
when the churn is being operated.

There isa slide over the glass which will protect it
from the outside temperature, also from liability of being
broken. When the churn is not in use, it may stand in
the milk-room, with the slide removed, which will show
the temperature of the milk-room.

ChUIRENG«

The agitation of the cream when churning, and the
duration of it, have great influence on the quality of the
butter. In churning, the dash should always go to the bot-
tom of the churn also be raised above thecream. When
there are cups to the dash, they will fill with air, and as

40)

the dash goes down through the cream, the pressure will
foree the air through the fine holes and scatter it through
the cream, which will belp to rupture and divest the
buttery globules of the envelopes that holl them in
cream, also to congeal these globules, and bring them in
contact with each other; also air will help to give the
butter color. Some scientific and some patent churn
men argue that air is of no help in bringing butter, but
cream may be agitated violently or slowly, from morn-
ing until night, with any kind of a dasher, rotary, or an
up and down dash, and unless the cream is opened from
the surface to the agitator, the butter will not properly
separate trom the cream, which is an established fact
demonstrated by buttermakers. The dasher should be
operated with a steady, regular motion, 60 to 80 strokes
per minute, and when the butter begins to come, the
motion should be slackened, and the instant the butter
has come, or is all gathered, the agitation should cease,
not churn, and mix the butter into a homogeneous mass.

If the churning is performed too fast, the butter will
come soft and light color, also liable to be salvy, and
surely will be if churned too much. It should not at
any time require over an hour to fetch the butter, and it
will not when everything is all right; neither should it
be brought inside of twenty minutes, and the butter
should be solid, with a coarse, firm grain, and of a rich,
yellow color; and it will be if the milk and cream has
been properly treated, and was produced from good
cows properly cared for, also the butter will have a good,
sweet flavor.

The next, and a very important work to be done, is to
extract the buttermilk from the butter, salt and work it.

Washing, Salting and Working Butler.

There is perhaps no other point about buttermaking
that is of more interest to butter makers, or that so vi-
tally effects the real quality of butter, as the matter of
washing it, and properly working it, upon which de-
pends much of its superioriiy This question of washing
or not washing butter has been discussed perhaps more
than any other connect d with buttermaking, and it is
not fully settled yet with small or some family butter
makers; but in the best buttermakineg districts, the but-
ter is universally washed before it is salted; also good
butter makers in general wash it, and we believe that
washing the butter is indispensable forthe complete and
perfect removal of all the buttermilk and cascine. The
envelopes that hold the buttcry globul.s in cream, being
composed of caseine, and churning only breaks them,
there will be many of these ruptured skins mingled with
the butter when it comes from the churn; also there
will be more or Jess buttermilk in with it, which cannot
be all drained off.

According to analysis, cascine and milk-sugar are the
chief components of buttermilk, excepting water, and
caseine being very liable to putiifaction, the butter
should be relieved of it as soon as possible; and now,
how can we most thoroughly do this, and with the least
injury to the grain of the butter? Not by working the
butter in a dry condition, mixing with it these skins,
a'so particles of curd which are in the buttermilk. It
has always been our practice, as soon as the butter -
comes, to put it direct from the churn into cold water,
and mix it through the water, and work the butter
together carefully in the water with the lever jadle, then
drain it off, and put more on again, and continue so todo

until the water will not be colored by milk. In general,
rinsing it through three waters will be sufficient, unless
the butter happens to be soft, when it should not be
worke-1 nor mixed much until it is cooled ; in that case,
the water should be changed oftener, in order that it may
be kept cold and harden up the butter, but it is not ad-
visable, however, to put ice onto it, nor to put it into ice
cold water, for it will chill it, also liable to whiten the
butter. The water will separate these caseine skins
from the butter; also will commingle with the butter-
inilk and rinse the sourness from the butter. <A little
salt put into the last water will be of great advantage;
it helps to extract themilk,also toughen the grain of the
butter. Itis argued by some, and perhaps with some
degree of reason, that washing butter is hable to remove
some of the delicate flavors that new butter is entitled to,
and granting, too, that unwashed butter, when new, has
a more delicious flavor than washed butter; but if un-
washed butter will soon begin to lose flavor, or gain bad
flavors, even by keeping but a short time, which it cer-
tainly will, and deteriorate on account of the cascineous
matters that may be init, then why not wash it, and pre-
vent this deterioration? Also some claim that water
will spoil or injure butter by being put into it, but this,
too, is a mistaken idea.

Pure water of proper temperature will not injure
butter by its remaining in it a reasonable length of time,
neither will it penetrate the butter, nor extract any of
its keeping qualities. By washing the milk from the
butter, the grain of it is not near as liable to get injured
as it is when the butter is worked to get it out, and we
very much doubt whether butter can be cleansed of all
the buttermilk and caseine without being washed or

rinsed. After the milk is all out of the butter, or ail
that will come out when fresh by rinsing it without
too much mixing and working, it should then be salted
and mixed a very little and set in a cool place “for the
salt to dissolve.

The salt should be fine and as pure as possible, with-
out the least odor, and will completely dissolve ia cold
water to aperfectly clear liquid without a particle of
sediment or skum and be of pure salt taste. No other
ingredient is required for the preservation of butter, and
no other should be employed, such as saltpeter or sugar,
for they will destroy or overpower the fine delicate
flavors, that butter should have; and prime butter,
will have it. Also too much salt in butter will havea
similar effect. About one ounce of salt toa pound of
butter is about the right proportion for long keeping,
or the general market, otherwise salt to suit the taste or
the market that it is designed for. Salt has three dis-
‘tinct offices to serve in butter.—Ist, to flavor it; 2d, to
loosen and expel the caseine and buttermilk from the
‘butter; 3d, to preserve from rancidity and decomposi-
tion that which does not get removed from the butter.
It also will attract the water from butter which will
dissolve the salt, and the brine will penetrate more or
less into the pores of the butter and take up the milk
sugar which is liable to fomentation and rancidity, also
it will toughen the grain of the butter.

Butter properly made from good milk and _ perfectly
freed of buttermilk and cascine, may be preserved with-
out salt. In some countries the butter is used without
being salted a particle, and there are-some people in
this country that will not use salted butter. In the
whole operation of washing and salting butter we do

not mix nor work it but very little, for when butter is
first churned oris fresh, the grain of it is very tender
andif the salt is very thoroughly mixed through it at
this time, it will tear and grind many of the globules of!
butter, makingitsalvy. After the butter has been salt-,
ed one or two hours, it should be turned and mixed a)
little exposing other portions of it to the actions of the:
atmosphere, which with the salt will give the buttera)
rich color. On no account should it be allowed to stand
very long before being worked « little, for the fresh)
and unexposed spots will grow white or remain light |
color, and the salted and exposed parts will grow yel@
low, therefore it will be liable to streaked, so much so
as to necessitate overworking perhaps in order to make |
it uniform incolor. As the brine works out of the but--
ter it will expel the buttermilk if any j:appens yet to be
init, which should be drained off and the butter allowed
to stand several hours, when it should be turned andJ
worked a little more, and drained again, as it should al-.
ways be at the close of every working; then it may —
stand until the next morning, when it should be worked
until it is uniform both in color and flavor, and the
brine that works out will be perfectly clear, Butter should
always be worked ina liquid, in water, before salting,
and afterwards in brine. It will be a protection to the
grain of the butter, also it wiil help to extract tlfe butter-
milk from the butter, therefore it will not require as
much working to cleanse it of the butter-milk, and at the <
same time it will bear much more workiog without in-
Juring the grain of the butter. It should not, however
be worked a particle more than is actually necessary to
extract all of the butter-milk, and commingle the salt
untformily through the butter. .

As we have butter-workers to seli, perhaps it might
be to our advantage if butter-makers were oblige to work
their butter more, nevertheless we advocate that the less
gutter is Worked and mixed the better it will be. There
re two essentials however, the thorough removal of
very particle of milk and casein from the butter, and
miformly commingling the salt with the butter. Work-
ng butter always makes it softer and more oily, and it
is very liable to make it more or less salvy, especially
when it is not properly worked, or if worked when it is
soft or first churned or is fresh, aint if if is overworked it
certainly will be salvy. There is more butter spoiled or
injured by being over-worked or by not being properly
worked than there is by not being worked enough. Over-
worked and over-churned butter will be salvy and sticky ;
it will have a larly appearance when soft, and a tallowy
appearance when it is hard; and it will very soon taste
old and become rancid.

( Butter should neyer be worked by any persons’ hands
aor allowed to come in contact with them, although they
may be perfectly clean and as neat as ashaker woman’s,
orif scalded and put into ice ccld water, and even the
dutter be worked in cold water, there will be an insensi-
ole warmth from them that will soften and injure the
utter. Friction on butter in any manner or at any time
will more or less injure the grain of it, and when injured
r made salvy no after treatment can restore it, therefore
tshould at all times be worked and handled with the
zreatest care and caution. It should never be rubbed
ver nor slid about, neither should it be mashed closely
etween two hard substances; but should be cut and
urned carefully, and worked at all times discriminately,
hich may all be done with the Eureka Butter Worker,

and done easily and speedily and too without injuring —
the butter. (See 4th and 5th pages.)

Packages an@ Preparing Them.

Butter should be packed in such packages as it will
keep best in, alsosuch as it will sell best in. In the New
York market it sells best in firkins and half firkin tubs,
which are quoted state; and in returnable tubs quoted
Orange County pails. Many of the firkins and firkin
tubs are quoted as Orange County. Orange County N.
Y., has a world-wide reputation for producing fine but-
ter; or rather Orange County and Goshen butter has
great celebrity for its superiority both in home and for-
cign markets.

Orange County, N. Y., undoubtedly does produce some
very fine butter; but the greater bulk of butter that is
marked and sold as Orange County or Goshen butter is
not made in Goshen nor in Orange County, and there is
much of it that is not made in the State of N. Y. even. |
We venture to say that there is more butter sent to the
New York markets every year from every county in the
southern part of the State of New York, west of Orange
County, marked Orange or Goshen, and sold as Orange
County butter,than there is made in the County of Orange.
Almostevery wholesale butter dealer in New York have
Orange County butter to sell, also the retail dealers there ;
and in the adjoining cities, and in many of the eastern
cities, have cards marked. Goshen, &c., sticking
in samples of butter; and undoubtedly they do have some
Orange County butter. Wesaw in New York a butter
dealer marking several hundred firkins of butter for ship-
ment to Europe, and every firkin was marked choice
Goshen butter, put up expressly for family use, by (the

dealers name.) The cairymen’s name was planed off,
and we presume nota package of it was madein Orange
County. We know several dairies of it, and knew that
it was made far west of Orange County. It is the best
of butter, and that which is put up in suitable packages,
that is remarked or sold as Orange County butter ; there-
fore it is no discredit tothe reputation of Orange County
butter. Butter should always be packed in firkins when
designed for foreign markets, or for long keeping. The
packages should be made of seasoned whiie oak, and
made perfectly tight, smooth and neat inside and out.
Firkins are made like kegs, and should hold eighty-five
to one hundred pounds of buttcr, and should be hooped
with hickory half round hcops with the bark on; the
tubs are firkins sawed in two with board covers to be
nailed on after they are filled.

The return tubs are made larger at the top than the
bottom, and taller than the half firkin tubs and are hooped
with iron hoops painted black and the tubs blue or var-
nished on the wood. The covers are fastened on with
bolts or keys so that they may be handily removed.
Butter is sent to market in these tubs, several hundred
miles, and the tubs returned and filled many times, and
the same tub used for years. They usually hold fifty to
seventy pounds of butter. Hach package of any kind
should have the dairyman’s name branded onit, and the
number of it, commencing the season with No. 1, also the
weight of it, when dry, should be branded onit. After
the package is branded there should be boiling water
poured into it, and covered tight and left to steam until
the water is cold or nearly so, then emptied, rinsed and
filled with strong hot brine and soaked several days, then
1insed again until there will be no color to the water, and

while wet the inside should be rubbed with fine salt, when
it will be ready to receive butter. Care should be taken
never to wet the outside of firkins.

Ash, spruce and even hemlock tubs of different forms,
are used in some sections of the country for packing but-
ter in, and are sent to New York and Boston ; also have
seen them in the Western States. Butter never sells in such
packages in the general market as high as it does in good
packages of white oak. (Sce Silsby Brothers’ advertise-
inent in back part of the book.) :

Packing and heeping Butter.

In packing butter, it should be pressed firmly and
closely into the package, leaving no space nor crevices
in the butter, but should be a solid mass; but at the
same time it should be so that it will freely cleave apart
when removed from the package, so that it may be cut
out in good shape for the table; and if it is of proper
consistency when put down, the different packings may
be separated. Butter never should be pounded into the
package, for every blow struck severely on to it will
break many of the globules. The operation of packing
butter has the same effect on it that somuch working does,
and when butter has been sufficiently worked, great
care should be taken not to work nor mix it unneces-
sarily. Ifthe butter is for market, the package should
be filled with butter within about an inch of full, and
should be leveled off smooth, but should not be rubbed
or slicked over, for it will make it look greasy, and be
more or less salvy. The color and flavor of it should
be uniform from the top of the package to the bottom,
so that when a tryer full of butter may be drawn out, it
will not show where the different packings come to-

gether, and crystal, clear brine will sparkle all through
' the butter, where grains of salt have dissolved, and the
butter should cleave from the tryer without greasing it.
If the butter is to be kept, the package should be set in a
cool, dry, sweet cellar, and there should be a clean,
white cloth larger than the top of the package wet with
brine, and spread over the butter, and about half an inch
of pure salt spread over the cloth, and the edge of the
cloth outside of the package turned in on the salt, and
pressed closely all around the side of the package. The
salt should be kept covered with brine, or at least kept
completely saturated with it; thus the butter will be
perfectly secluded from the atmosphere. The packages
should be set level, so the brine will stand all over the
butter, and not be full on one side of the package, so
that the -brine will ooze over and wet the outside
of the package. Two scantlings laid down a
few inches apart makes a very good rack to
set firkins and tubs of butter on; the air can circulate
under them, keeping the bottoms of them bright and
dry, providing they do not leak. <A rack or something
of the kind is better than to have them stand on stone
or a flat surface. Stone will draw dampness, and make
the bottom of the packages mould ; neither should there
be stone put on the top of the packages for covers, as
there are times in most all cellars when moisture will
gather and drip from stone, especially where there is salt
about them, and if the outside of firkins or tubs get wet,
they will look old and rusty by standing; also it will
make the hoops fly off or slip when they come to be
handled. The packages should be covered with short
boards or planks large enough to cover the whole top of
the package, and the covers or heads that permanently
D

belong to the packages should be put where they will be
kept dry and bright.

We have frequently kept our dairy of butter through
the winter in the cellar with hundreds of bushels of ap-
ples, potatoes, turnips, onions, cabbages &c., and some of
them very near to the packages, and the flavor of the
butter never changed a particle during the winter, or at
least not enough to be discovered, nor from the time
that it became matured; as butter will very soon after it
is made; but when butter is being packed or is exposed

‘in any way to the air, there should be nothing about that
will be liable to impart the least odor or taint the at-
mosphere a particle. We have also kept butter over un-
til the second fall when it was just as sweet, and had the
same flavor that it had when tryed the first fall. There
is not much danger that good butter will take hurt if
kept under strong sweet briue; and butter that is pro-
perly manufactured and packed will cleave from the
package so that it may be completely surrounded with —
brine and may be kept perfectly sweet and sound for
years. In keeping butter a long time it willbe necessary
however to replenish the brine occasionally, as it will
settle away, also will evaporate, and the salt should be
stirred up and more added as it dissolves a way; there-
fore it requires attention to keep butter good, even after
it ismade all right and properly packed. ‘There isa
great deal of butter sent to marked in rolls and fancy
prints, and some of it brings very high prices, but it will
not bear distant shipments nor long keeping without a |
great deal of extra trouble, or the prints will get disfig-
ured and the plain rolls will get mussed, and if exposed
to the atmosphere, it will get strong and frowy; there-
fore, in large dairies and long distance from market, it is

better to pack it in firkins or tubs, especially when the
weather is warm ; then when it is needed for the table,
it may be cut out in shape for a plate or print of any de-
sign, and will look newand bright, and if manufactured
right, it will be all right.

Making Butter in Winter.

The first thing to be considered is the care and feed of
cows. <A little meal with a few roots or vegetables fed
to milch cows every day in winter in addition to all the
good hay that they wiil eat,will greatly add to the flavor
and color of the butter, also will increase the yield, and
too they should surely have warm and comfortable quar-
ters. Another essential isto keep the milk warm enough
rather than to keep it cool. If milkis kept too cold, the
cream will not raise readily, and necessarily will have to
stand so long that it will be liable to become bitter, and
perhaps too before the milk sours, or near all of the cream
has raised to the surface; and if the cream gets bitter
the butter will be more bitter. If butter is bitter or stale
we do not know of any means of making it perfectly
sweet : but by woking it in fresh butter-milk or lopperd-
miik, then washing it in water, it will extract some of
| of the bad flavors; also it will greatly improve old stale

butter; but much the better way is to prevent the bad
flavors. If the milk and cream is kept at 60 degrees
Farn. to 64 degrees, there will be no danger of bitterness
if itis not kept longer than will be necessary for it to
-sour or nicely lopper. If the large pans that are pre-
viously described are used in a reasonably warm room,
the milk may be kept at the proper temperature ; but
with the common pans, and in such milk-rooms that
dairymen commonly have, the temperature of the milk

52
will get too low during the night even in the fall and
early spring.

Sealding the milk as soon as it is obtained and mixed,
when the weather is cold, will give the cream a start ;
which may be done by setting the pans or pails of milk
over boiling water and letting it remain until a skin forms
on the top of the milk and it wrinkles up, then set it
away and keep it as near 60 or 62 degrees as possible,
under the existing circumstances, and if the cream does
not raise readily then, or if the milk gets too cold again,
warm it again in the same manner, but not as warm as
before, and handl2 ‘t carefully so as not to break the
cream that has already raised. The large pans are more
conyenient for warming up the milk and keep-
ing it warm. Milk should not be kept too
long, even if it does not become sour within a proper
time, neither should the cream be kept too lone after it
is skimed off before churning it ; never more than four |
or five days, and it is better to churn twice a week even‘
if there is but one cow.

Many do not churn often enough in cold weather, es-
pecially when they have but little milk; and many
small butter makers do not churn often enough eyen in
warm weather, which is the case in some large dairies.
If there should not be cream enough to churn, sour.
milk may be added; the butter will certainly be of bet-.
ter quality. We usually churn every day in summer, ,
Sundays excepted; Saturdays or Mondays twice, and in)
cold weather every other or every third day during but-
termaking. Butter of good quality can be made any
time in winter, but not with quite as delicate flavor as
summer made butter from green pasturage ; also it can

{

be made of good colorin winter. Scalding the milk in

a5)

cold weather gives the butter a richer color and a better
flavor, and it will come more readily ; and we think, as
a generality, that more butter may be produced by
scalding the milk. The churning should be conducted
the same in winter as in summer, ouly the cream should
be a little warmer. The butter will not require as much
washing in cold weather, and care should be taken that
the butter does not get too hard before it is sufficiently
worked; so hard that it will not adhere together, but if
it does get too hard before it is properly worked; it
should not be set near a fire, where it will be liable to
melt or get too soft, but should be set in a moderately
warm room, and stirred up occasionally until it will ad-
here together, although it may be worked with the Eure-
ka Butter Worker when as hardas tallow. Ifthe churn-
ing is done in the morning,the working may be completed
the same day in winter, and the butter packed or balled
up and put intu brine. Afterit is packed or balled, it may
be allowed to acquire anv degree of hardness. As win-
_ter-made butter is not generally kept long, it is better to
make it up into prints or balls of about a pound each,
ready for the table, or into rolls that may be cut up into
balls. These ballsand rolls may be put down in strong
brine, and kept nearly as well as butter in any shape,
but they must be kept under the brine, or the exposed
will soon become frowy; also it should be kept where
it is cold or the balls will stick together.

|
Coloring Bilter.

As there are many fastidious customers for fancy but-
ter in cities, it may be an advantage sometimes to color
putter a trifle,;when food of proper kinds and quality can-
not be provided for the cows, or the temperature is such

that the butter will be light color. The high price mar-
ket demands butter of a rich, golden color, and they who
desire to obtain the highest prices, also command the
best reputation as butter makers, and get the widest
range of markets, must be exact as to the uniformity of
color of the butter, and as to good color too. There is
not the least doubt with us that the best known process
of giving to butter the richest of color, is to give the cows
an abundant supply of nutritious food and pure
wator with good care, also judgment and skill in manu-
facturing the butter, and with good apparatus; but as
{here are thousands of butter makers that do not possess
all of these essentials, it may be advisable for them touse
other means of giving their butter the desired color,which
is every butter maker’s right and privilege, so long as it
is necessary to please the eyeas well as the taste, if they
do it With a harmless substance.

Scalding the milk in cold weather, as is previously de-
scribed, will improve the color of the butter, and when
itis known before the butter comes that it will be of
light color, a little yellow coloring matter may be put
into the cream, and any degree of shade or color be given
to the butter. Juice of yellow carrots put into the cream
in aright quantity will give the butter a perfect butter
yellow color, that would have been as white as lard if
left uncolored. The juice may be obtained by grating
orange carrots fine, then a little water or new milk put
on to the pulp and put into a cloth and the juice
squeezed out. There may be juice enough prepared at a
time for two churnings. Put enough of it into the
chura to give the present churning the desired color, and
the remainder in the cream dish for the next churaing ;
then put cream in according to the jaice. Some use an-

natto dissolved and put into the cicam the same as car-
rot juice; but we think it does not give the butter that
grass flavor that carrots do, or rather ii does not take off
the hay flavor. With either coloring it requires practice
and judgment to decide just the exact quantity needed
to give the butter the right shade every time; also to
make the different churnings the same shade, but by
judging from the previous ciuraings, and knowing the
condition of the milk and cream, and the strength of the
juice, it may be done very accurately, and it is impossi-
ble even for the best experts to tell it from butter colored
the natural way. Great care should be taken not to get
in too much, although either of them are as harmless as
new milk as to injuring the quality of the butter, but if
it is of too high color, perhaps it may be as objectiona-
ble as if it was too light color, and the color will not
wash out. Butter that is colored with carrot juice will
fade some on the outside by keeping if exposed. We
have kept spring-made butter that was made on hay and
colored, until fall, and then it went with the dairy, sum-
mer and fall made all together.

Litting the Packages and Butler for
Markel.

The salt and cloth should be removed from the pack-
ages and the brine all drained off. If in firkins it will
be necessary to take off the top hoops and ioosen the up-
per bilge hoops before the brine will all drain out. A
clean, white, fine cloth, cut just to fit in the top of the
package, should be wet with brine and spread smoothly
over the top ofthe butter, and a little fine salt sprinkled
over the cloth; then the package should be headed up
tight, and the top and bottom head hoops of firkins

should be nailed with three or four short nails; also the
top and bottom of the bilge hoops, but not through into
the butter.

The hoops on firkin tubs should be nailed the same
way, and the covers nailed on with at least eight shingle
nails; the return tubs do not require any nailing.

A wet cloth should be spread over the butter in any
kind of package and salt spread on it, and the package
wiped dry and clean. Every dairyman should weigh
his butter before he sends it to market, each package
separately, and mark down the No. of the package; also
its gross weight, and the weight of it when empty, ad-
ding two pounds for soakage on firkins and one on tubs,
which is the custom and standard; then if there should
be any mistake in weights, it can be traced to the very
package; also he should have a tryer and try every
package before it is headed up, and mark its quality with
its No.,for reference,especially ifhe is going to send it toa
distant market ; then he will know just what he is send-
ing, if he is posted in the quality of butter; if he is not,
it will help him to get posted, which every dairyman
should be posted equal to dealers. In cold weather,
rolls and pound balls, also fancy prints, may be wrapped
up in white fine cloths wet with strong brine and packed
carefully in clean sweet boxes, and sent hundreds of
miles to market. Some pack them in barrels instead of
boxes, but as freight men will roll barrels, the butter will
get disfigured worse than if in boxes. Some have re-
turnable cases for transporting ball butter and prints in to
market. They are arranged with twenty-five to fifty
compartments, each for one ball or print of butter, and
will hold the butter firm and steady. Some of the cases
are arranged with refrigerators, that butter may be car-

ried in them when the weather is warm. It is much
more trouble and expense to ship ball butter even in
_- cold weather than in firkins or tubs; but if the butter is
Ps strictly prime in flavor, grain and color, and is put up in
* good shape and style, it will pay, as there are many fas-
tidious customers in large cities for fancy butter, and
will pay exorbitant prices for style.

Marketing Bitter.

There may be no question relative to butter, of more
vital interest to dairymen in general, than that of mar-
keting their butter; but more particularly the price of
it; which partially depends on where they sellit and
who to; but more on its quality, and it
ought to wholly. This subject of quality of but-
ter is rather a delicate one to discuss, as it is
quite natural for us butter makers to fancy our own
make quite equal or a little better than our neighbor's,
and usually are quite sensitive and feel hurt ifa word of
disparity is offered in reference to the quality of it.

We have heard thousands of people express various
opinions in regard to making butter, and nearly all claim
to know how to make good butter, or their wife, mother
or sister makes better butter than anybody else, and it sells
higher in market than their neighbor's, and somebody al-
ways wantsit, &c.,&c. Itis, too generally conceded that
most all women of the rural districts, especially of the
Northern States, do know how to make good butter, but
go into the principal butter markets, and see the vast
amount of second, third, and even what is termed grease
butter; then compare with this the amount of sweet, ar-
omy, coarse-grained, prime butter that you find, or look at
the market quotations, and see the wide difference in

prices of sules made on the same day, in the sime market,
and by thesvme salesman.

Now what is the cause for all this difference? It is
mostly in the different qualities and styles of butter ; and
butter makers ought to learn, from the great difference in
prices of butter, the value and importance of producing at
least an ordinary class of goods. There are butter dealers
located in most all butter producing sections who will buy
on speculation all the good butter that they can get, pay-
ing according to its quality, taking the risx and chances
of rise or fallin the city markets ; also there are many who
will take the butter and sell it, or send it to dealers in cities,
then deduct a per centage from what it is sold for as com-
mission for doing the business ; and there are commission
dealers in large numbers located in the cities who receive
and sell butter on commission ; usually five per cent. com-
mission is charged by first-class dealers, the consigaor
paying freights, cartage etc. Many of them are trusty
and safe for any to consiga their produce or goods
to, but many advertise to do strictly a commission busi
ness, and issue weekly prices current as such, but at the
same time they will buy produce and keep it on sale in
competition with produce of the same kind entrusted in
their hands, and the consigaor hundreds of miles away ;
and, too, sales are sometimes made, and the returns not
made to the consigaor until a long time afterwards, and
perhaps, too, at reduced prices, especially when there is a
decline in the market prices after the sale was made, and
some of them sometimes fail to make returns, incurring
heavy losseson consignors. And again, a consignment
of butter may be made; the commission merchant receiv-
ing it, notifies the consignor accordingly, then sells it, as
the opportunity may come; part of it fur one price, an-

other part for another price, and s9 on, at different times,
and the sales returned in one bill and at one price, and
usually is, or the packages of the same kind all at one
price, and the consigaors not know to whom the sales
were made, and not positively the price in all cases.

These are facts, and we have no feeling in the matter
whatever further than stating the truth, although we have
consigned butter to different parties and different mar-
kets, and have noreasonto murmur. We have sold our
butter in New York and Brooklyn many times, and have
seen thousands of pounds of butter sold in other large
cities, and know many who have consigaed to commis-
sion men; therefore we know whereof we write.

We do not wish to detract the interests of commission
or middle men, but there is so much artifice practiced by
city sharpers, we would encourage a direct communica-
tion from producers to consumers, and consumers to
producers or that they havea better acquaintance.

Every intellgent country producer should devote a
week or even a month, once a year, or at least once in
two or three years, and visit the city markets for his
produce, however distant they are, and make the acquain-
tance of consumers and produce dealers, both retail and
wholesale, and investigate their uprigltness and respon-
sibility, then when he has produce of any kind for mar-
ket, he can correspond with those known by him to be
reliable ; also he can investigate the condition and wants
inthe market; thereby be benefitted. On the other hand,
city consumers, and dealers of country produce should
visit the rural districts,and learn where reliable goods may
be obtained, and see where the butter and cheese is man-
ufactured, as there are some frauds practised by producers.

An observing eye may ata elance detect from general ap-
pearances whether neatness is observed.

It will pay both producer and consumer, and each
should aim for his future reputation and honor. Every
butter maker should study well the tastes and wants of
consumers, then look to his best interests and make but-
ter that willestablish for hima reputation, and his brand
represent an exact standard, his butter being as nearly an
even quality as established brands of flour, or sugar, so
that consumers and dealers from distant markets may or-
der from them and know just what they may expect to
receive. There are many people of wealthin cities who
appreciates luxurious butter,and would gladly pay a price
that would be highly remuncrative to the producers,
could they rely on haying a constant supply of such but-
teras suits them.

CONCLUSION.

In conclusion we will sav that in offering this little
work to the public upon this very important subject, (but-
ter making.) that we have aimed not to make a suggestion
noradyance an ideathat we would not practice, neither
have we aimed to advance any new ideas or theories, none
but what have been proved, although they may be new to
many orat least toa partof them,and may be of vaiue to
them, especially beginners and the inexperienced. We do
not allow ourself to conclude that our experience should
beaccepted as a standard rule, but allow us to suggest that
experience, and experience only should be acceepted as
forming arule of action in dairying; and it is hoped that
the suggestions here made will be received in the same
friendly spirit in which they are offered. It may be
thought perhaps by some that we have gone into unnec-

EA an Sd ob Pee oe eet ti ve ee

essary detail,but there are many other suggestions in refer-
ence to butter makiog that might and ought to be thrown
out, and make progress, but the foregoing seems to be the
most important, andin the hop? that the thoughts thus
presented in this little manual will be of service to some
of those whose eyes may fall upon its pages, it is with
diffidence sent out onits mission. There are many who
know nothing of dairying, and some understand it in one
way, othersin another; but the great mass of dairymen
and dairy-women need to be educated to ahigher stand-
ard of care of milk, at least in the manufacture of butter ;
not that there is a lack of knowledge or skill in many
cases, butitis so casy athing to get negligent. A little
expenditure of time and labor in attention to the details of
butter-making will be greatly rewarded. Furthermore
we willsay thatin order to make butter of an excellent
quality everything connected with its manufacture should
move on With regularity, exactness and neatness. Pro-
curing proper conveniences and implements to facilitate
its manufacture will make agreat advance in the quality
and quantity of the butter, also a saving in its cost.

Is it politic for men to buy all labor-savers for their out-
door work, while their wives have to toil away amid the
multiplicity of household cares and duties of the dairy-
room, working butter with the old-fashioned hand ladle
and fatiguing way of lifting, holding and draining the
butter bowl?

Men ought to consider more how many steps women
are o')liged to take to execute the many and fatiguing la-
bors that necessarily have to be performed daily about
dairy work ; alsoamid the thousands of duties of house-
keeping. The daily duties of dairywomen are of a kind
that require great physical strength and power of endu-

rance, also demand watchfulness, with perseverance and
prompt and decided action, especially in hot weather ;
therefore every butter dairy should be supplied with good
and practical implements for each and every operation in
the manufacture of butter, for the use of them is one
source of its profits, also of the Nealth, comfort and hap-
piness of dairvwomen. In these days of scarcity of good
help and high prices of butter, there is an unlimited de-
mand for good Butter Workers, those that women or any
person of judgment can use to advantage, by saving time
and strength, also by improving the quality of butter,
thereby making money by their use, besides saving broken
down constitutions. All butter makers experience more
or less aches and pains caused by working butter, and
they also know the inconvenience of handling and hold-
ing a butter bow] firm when working butter, and of drain-
ing off the fluids.

Many good butter makers have been obliged to aban-
don dairying, for the lack of strength to work the butter,
and all greatly feel the need of something to alleviate and
facilitate this heavy and fatiguing labor. The health and
lives of more women have been sacrificed by working but-
ter than by all other duties of the dairy ; therefore, a sim-
ple, practical Butter Worker has long been desired and
much needed in every dairy, as butter makers will affirm.
Many inventions for working butter have been offered and
tried, but they failed to combine with the old hand-ladle
principle of working, which are conceded by the most
noted and best butter makers to be the only true principle
of working butter; therefore to have a perfect worker, it
must be adapted to work exactly on those principles:
It had come tobe believed with butter-workers, as with
the mower, tedder, horse fork and sewing machine, that

a practical one could not be made, but the Hureka sup-
plies the great desideratum (the universal want). It
is both practical and simple, containing no unnecessary
parts, but everything requisite for a machine to remove
all the milk from butter, and to commingle the salt uni-
formly through it; alsoit embodies all of the hand-ladle
principles of washing, salting and working butter, and
it may all be done with it, without injuring the grain of
the butter, or fatigue to the operator. By it somuch is
accomplished, with so little labor, and in so short a time
that it surprises all who use it. Every dairyman or
dairywoman that we have yet heard from, who has tried
one of these workers, testifies to its worth and appre-
ciates its merits, and could not be induced to return to
the old practice of working their butter with a hand-ladle
and clumsy, wrenching mode of holding the bowl ona
table or bench, or to the old lever or roller machines of
which there are many kinds.

To enable the reader to formin some degree an idea of
the construction, shape and prices of the Eureka Butter
Worker, and perhaps see some of its many advantages,
(which are better appreciated after using.) see cuts and
description on 4th and 5th pages.

, b4

TO DAIRY MEN
And others Interested in Valuable Improvemeits.

A retrospect of the past few years cannot fail to im-
press your minds with the progress made in the intro-
duction of improved farm implements, and machinery
designed for aiding the farmer in cultivating the soil, and
harvesting the crops. Instead of the question being
asked, who can afford to buy and use these implements ?
The query now is: who can do without them? which
implies the same in regard to the

EUREKA BUTTER WORKER.

A good Butter Worker is as much needed by butter
makers, as either the Mower, Tedder or Horsefork by
farmers, and will pay equally as large a per cent. on its
cost during the year.

It is perhaps safe to say, that on nine-tenths of our
dairy farms, the WIF'H Works HARDER, and has more
to endure, than even the hired help in the kitchen, or
dairyroom, or any other person on the premises. This
is perhaps from want of reflection on the part of the hus-
band, who ought to have more consideration how many
steps she has to take, and how unremitting are her la-
bors.

Hundreds, and thousands of dollars are annually in-
vested for farm machinery, but scarcely anything to
facilitate the labors in the Dairy room; although liberal-
ity in good dairy implements, is a source of its profits,
and also of the health, comfort and happiness of the
Dairy woman.

List the dairy-maid is singing
All is glee, all is glee,

From morn til night it’s ringing
The Eureka, the Eureka ;
It makes us cheerful
A’! the day, all the day.

DATRYMEN,
It will pay you to get a BUTTER WORKER:
Gz Tf He. Bw S:-T!

The one that will remove the milk from butter best.

The one that will mix the salt through butter best.

The one that will leave the grain of butter best.

The one that will do the whole working of butter best,

The one that will work easiest as well as the best.

And the one that can be cleaned, kept sweet and in
order best, is the

BEST BUTTER WORKER
EVER MADE.

eek dees de 2 Ee We. A:

Is perfectly adapted to easily and wholly wash, salt and
and work hard or soft butter, exactly on the hand-ladle
principle, without the aid of a hand-ladle or touching
the butter with the hands; and it does not injure the
grain of the butter. They are substantially made of
hard wood and in three sizes, accommodating the largest
to the smallest of butter bowls.

Irons liable to be strained are maleable ; the bowls are
of the best selection.

The machines are nicely finished; light to handle;
strong and durable, and as easy to clean as any bowl
and ladle.

It has been tested and approved by X. A. Wil-
lard, who is acknowledged to be the best authority
on Dairy matters, for which statement, reference is had
to Mr. Willard’s pamphlet on Butter Making, recently
published in the Journal of the Royal Agricultural
Society of England, which describes and illustrates my
machine. It received the highest honors at the great
Fair of the

AMERICAN INSTITUTE,
last fall; and at the
New York State Fair!

Also at a Fair of one of the best butter making Counties
in the State of New York, with practical dairymen for
judges; and what is better, it is highly commended by
butter makers wherever and whenever exhibited or
used. Its simplicity and practicability brings this ex-
pression from nearly all who see it, ‘‘ I wonder the idea
was never thought of before.”

In order to create a demand for them, I will not resort
to the old worn out plan of publishing certificates of
recommendation from others, (of which many may be
produced,) but will respectfully invite all to investigate
it critically and give it a thorough test, as 1 am willing
to let it stand or fall on its own merits, butter makers
themselves to be the judges. It is one thing to make a
good thing, and another to make a good thing without
incumbering it with poor things. Time tries all things.

DT Ete) eee ee
like all other real good things, is better liked the longer
used, which is proved by second orders and many letters
received.

Every dairyman should consider,

That many hours of toil,

*Tis Wwoman’s lot to bear,

And should grant to her what’ere he canst,
And all her labors share.

He little knows her many trials,
Although to him they may be small,
To her of mammoth size ;

Then her wants he should relieve,
And wealth and happiness,

His garners full will crown.

THE EUREKA

Is valuable for farmers, as they can work their butter
much easier, cheaper and better.

THE EUREKA is valuable for butter dealers, as they
can work over and greatly improve much of the butter
that is brought to them.

THE Eureka is valuable to consumers, for they will
get much better butter.

THe EUREKA is valuable to all who deal in them, for
they can make money.

The great value of the Eureka Butter Worker will un-
doubtedly lead unprincipled persons to attempt immita-
tions, or the construction of similar machines, therefore I

CAUTION

the public against allinfringements. All of the peculiar
features of the Eureka are covered and secured by Let-
ters Patent, recorded in the Patent office at Washington,
D.C. The claims are many in number, and they are
distinct and separate on the different parts of the machine
making the Patent more valuable than most patents; as
there is no possibility of any machine coming up any
way like it, or that can work strictly on the hand ladle
principle with a Lever Ladle, without infringing on
some of the claims that are patented, but if any can see
any improvements in the working of it, or in its con-
struction, their improvements will be fairly negotiated
for. Seecutson 4th and Sth pages.

Comparison invited.

Competition defied.

Imposition not resorted to.

Keystone Animal Power.
PATENTED JANUARY 10, 1871.

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Manufactured by HAWES |
BROTHERS, Monroetoa, Pa. |

The Keystone Animal Power

PATENTED JAN. 10, 1871.

This power, we have no hesitation in saying, is the
best of its kind in the market. The rapid sale it has
commanded, and the universal satisfaction it has given
are the best evidences of its utility and importance.

Simplicity, durability and cheapness are indispensable
in a machine of this kind, and if portability be also com-
bined, such a machine must prove useful to agricultural-
ists and others, who would find many uses for it besides
churning, fur which it is specially adapted, as running
corn sheller, fannisg mill, small lathe, or any Jight ma-
chine.

We claim for the Keystone Animal Power all these
requisites. It consists of a wide rimmed wheel, upon
which the dog or other small animal travels ; its central
bearing being a sleeve, which runs on an inclined spin-
dle ; the inclination of the spindle may be adjusted to
the weight of the animal, as its foot is a cross-bar rest-
ing in slotted supports, which may be raised or lowered
at will, so as to incline the cross bar.

The edge of the rimmed wheel rests upon a friction
wheel, to the shaft of which is attached a fly-wheel, and
from a crank pin on the fly-wheel the power is trans-
mitted to the churn. Wecan also add an iron pulley,
from which a belt may be run to drive any light machine
desired. Farmers and others wishing a small power
will find that the Keystone is just what they want.
Send for a circular and price list.

HAWES BROTHERS, Patentees & Manufact’rs,
Monroeton, Bradford Co, Pa.

DOG POWERS!

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MANU CRACTU RED BY

LYON & ST, JOHN,

Greene, Chenango Co. N.Y.

MANUFACTURERS OF

Machinery and Mill Work,

ORNAMENTAL IRON FENCING,
Balconies, Lamp and Hitching Posts,

LAND ROLLERS,
PLOWS, CULTIVATORS

UW VY

COAL AND WOOD STOVES,

Barn Door Hangers, Pipe Skeins,

&c. ’ éc.

ESTABLISHED IN 7849.

This CHURN POWER has been most successfully
introduced by us, during the past twelve years, among
the best Dairymen in the United States. We claim to
make the

flearvtest, Strongestand Fastest Rin-

ning Machine in the Marke,

The Bearings being all Iron and nicely fitted. We are
the only manufacturers of the O. G. TREAD, peculiarly
adapted to the dog’s foot, by which our machines gain
additional power over all ‘others.

This is truly a labor saving machine, and never fails
to give perfect satisfaction. There has been more than
5,000 of these machines made and sold, within the last
ten years.

You will find it for your interest, to introduce this
DOG POWER among the farmers in your section.

PRICE, - - - - - $20.
ADDRESS,
LYON c& ST. JOEN,
GREENE, CHENANGO COUNTY, N. Y.

H. A. LYON. L. E. ST. JOHN.

72
IN PRESS.

a nee

PRACTICAL DAIRY HUSBANDRY.

BY X. A- WILLARD, A. M.

Editor of the Dairy Husbandry Department of
the Rural New-Yorker.

THis work will contain a Complete Treatise
on Milk and its products, including Dairy Farms and
Farming; Grasses and Cattle Foods; Dairy Stock,
Breeding, Selection and Management; Milk, Com-
position, Character, etc.; Eairly History of Cheese
and Butter Factories, and Mode of Organization ;
European and American Dairy Systems Compared ;
Minute Directions for the Manufacture and Care of
Butter and Cheese, both at Farm Dairies and Fac-
tories, embracing the Latest Improvements, etc.

Mr. WILLARD is the most practical and popular writer
on the subject, and acknowledged to be the BEST AU-
THORITY in this country. Over 400 large 8vo pages,
fully illustrated and handsomely printed. The only
work of the kind ever publishe!. Price not to exceed
&3. Address.

D. D. T. MOORE, Publisher,

New York City, or Rochester, N. ¥.

Silsby Brothers,

Formerly Oak Pail Manuf’g Co., of Seneca, Falls,
N. Y.,) are the most extensive manufactu- .
rers in this country of

Oak Butter Pails, Firkins,
Tubs & Water Pails.

Weare the Sole Manufacturers of

Westcott’s Patent Return Butter Pail.
Which Brings from four to Seven Cents More
Per Pound for Butter in New York City
Market than any Other
Package.

Dealers, Send for a Price List.

Goods Sold to the Trade Only.

Address
Silsby Bros,
Belmont, Allegany Co., N.Y.

Branch Warehouse at Binghamton, N. Y.

74
SALESMEN WANTED !

TO SELL THE

EUREKA BUTTER WORKER

IN ALL SECTIONS OF THE COUNTRY.

Its Simplicity and Practicability, makes it very easy of
introduction to the public, and its necessity, has long
been apparent to butter makers. Its cheapness and dur-
ability with its convenience, will make them sell rapidly
when introduced. Practical butter makers preferred to
sell them, and those who have bought for their own use,
or have used them preferable, as they can speak knowing-
ly of their many advantages, but as it is not always con-
venient to get such at first, | will sell them either at whole-
sale or retail, to the first responsible applicant from
any section of the country, if the territo.y of the patent
has not been disposed of. Men or women can do well to
sell them, also Practical Hints on Dairying or Manual
for Butter Makers, on the generous terms offered on both.

I offer also to sell the EXCLUSIVE RIGHT of the

EUREKA BUTTER WORKER PATENT

in territory, that is so remote for me to give the business
the necessary attention.

The reasons are obvious. I cannot canvass the whole
United States myself, neither can I furnish the necessary
Butter Workers. Parties with a small capital can do
well by securing the exclusive right to manufacture and
sell this worker in a State, County, or even in a Town.
Any wood workman can make them by hand at a large
profit, or they may be made by common machinery.
The bowls may be purchased in every locality, or order-
ed direct from any bow] factory. The iron circles and

slides may be made at any foundry; the hooks and
swivels at any maleable iron works, all of which I will
urnish at manufacturers cost, or patterns of the same.

I also offer to sell the exclusive right of territory to re-
sponsible parties to sell the worker in, who do not wish
to manufacture, or to get them manufactured ; I will fur-
nish them with workers all complete, at cost prices, or I
will sell workers without bowls, or will sell workers at
wholesale or retail, with or without bowls.

Retail prices with bowls all complete delivered at the
Railroad, packed and marked.

No. 1 will take bowls up to 18 inches across the top, $7.00
No. 2 ¢ be 9 er Detect ss sf 7.50
No.3 will take the largest of bowls........... Jag 200

Without bowls, the price of bow] less.

Circle Plates for bowls 10 cents.

The large machines will take small bowls, but the
small machines will not take large bowls.

For sample machine I require the full retail price,
then when more are ordered to sell, I will make the
wholesale discount on it, making it just as cheap as the
others.

This I am oblidged to do, to secure dealers and myselt
from loss by parties representing a desire to sell, and or-
dering a sample machine merely to get one for their own
use. Send retail price for sample machine, or return
postage stamp for wholesale prices, or terms of territory,
which are very liberal. Give plain shipping directions
by what line, State, County, Town or Station and Post
Office.

Address J. P. CORBIN,
Whitney’s Point, N. Y.

‘Nore.—To the world in general and to butter makers
in particular, I respectfully say that L have stated simple
facts in this little book, and hope that you have read it
carefully, or will; and that you may be benefitted there-
by. It is not founded on loose statements and opinions,
nor on untried theories ; but every suggestion that is made
in it has been proved and tested, and the most successful
ways described.

Any explanation or further information will be given
upon application, if accompanied with return P. O.
stamp, and within my ability ; if not, I will give reference
to those who are posted, as my acquaintance with practi-
cal dairymen is extensive in several State3, and in the best
dairying sections of the country.

Butter making has always been my business, and for
the last ten years have been connected with the Butter
Worker business, and now intend to make it a specialty
for years to come. Correspondence invited, whether in
the form of inquiry or information imparted, results of
experiments, etc., or regarding new improvements for
dairy purposes. Andif you feel interested and disposed
to test the truthof my statements by sending an order for
at least one sample Eureka, I will be pleased to send the
machine to any address on the receipt of its price, and
when thoroughly and fairly tested, if it does not show for
itself many good qualities and corroborate what I have
stated regarding it, I will have nothing to say in defense,
and will not ask fora second order.

Try the machiae, and you will acknowledge that it
possesses more good qualities and real merits than I have
claimed for it.

This world each day in wisdom grows ;
Then hold no more your bowl on bench or table,
Nor work your butter with the old-hand ladle.

Inventions made a Lever Ladle,
Anda stool with swinging table.
Which brings new joys and ends all woes.

Your obedient servant,
J? POCORBEN.

WHITNEY’s Point, N. Y., Sept., 1871.

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PRACTICAL FLIN TS

DAIRYING,

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BUTTER Ail A i i BS.
BY
_ JOHN P. CORBIN,

1871.

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