S F .^mm w^i'm OF congress: s ,. st''^^""^ 4to"sw|o /■ ! A^mtf^ :.^2as88OT® \^^v'^uj' jn^ U4I ^rr^ft^ fy^^^mmw. ^g^iPiPiiPp i^mm KS*««gKwa&t;' &i^M^^^'^^^.fi^fi.f^.f^» ^^naA aa W»'^^rW^ 2 2f\f\£^"2-C\^&r liiiiiiiii n«egSB§gS8XHXeafcar^^SAnA.ft/^An^^^^^ 1. . ^^^^': -a.^a^^/^;,/^^'§W&^SA-!S'SS8aS^^ :;^AaAyfg^^SAA^KSAS^^^ I>RA.CTICA.L HINTS ^^.T-f f^ ♦/ ON ^ifiir^fai. ^^^f OK, MANU^^J^-:. BWTTME MM MEM 8. BY JOHN P. CORBIN, Wliituey'ji Point, N. T. 1871. Entered accordiiiL,' to Act of Congress in tlio year IStl, Aug. -llh, by John P. Coebix, in the office of the" Librarian of Congress, at Waehin^ton. ^ -J a CONTENTS Preface 8 Eureka Butter Woi ker 4 lutroduciion G Prereqiiisites for Butter Making 10 Selection of Cows "! 11 Dairy House ... 12 Milk Room 14 Temperatui e for Milk Rooms 15 Churning Room 17 Working, Packing and Storage Room 18 Cleauiug or Washing Room ... 18 INeatness ....19 GeD{ral Management of Butter D.^iries. 20 Feeding and Care of Cows 21 Milking 23 Composition of Milk 25 Bad or Impure Milk 20 Cooling and Keeping Milk .27 Churning the Enure" Milk 28 Large Pan System 80 Creamery or Facto)y Svsieni 81 Sour Ci eam '. 88 While Caps or Dry Cream 34 Cream Pumi)s and" Cream Strainers 35 Temperature for Churning 3G Churns 37 Churning 39 Washing, Salting and Vforking Butler 41 Packages and Prepaiing Tiiem 46 Packing and Keeping Butter 48 Making Butter in Winter. . . 51 Coloring Bulter 53 Fitting the Packages and Butter for Market 55 CONTENTS. Marketing Butter 57 Conclusion 60 Advertisements : — Eurfika Butter Worker 64 Caution .' 67 Churn Power— Hawes Brothers 68 Lvon & St. John 70 Diiiy Husbandry— X. A. Willard 72 Butter Packages— Silsby Brothers 78 Notice to Di alers 74 Prices of Butter Workers 75 Note , 76 Extracts may be made from this Book by giving credit to Corbln's Practical Hints on Dairying. PREFACE In laying Ibis little pamphlet before the public, 1 purpose to give the reader a few practical ideas relative to dairying, touching briefly onditlereut 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,workiag and packing it myself; also,the benefit of observations made in visiting many of the most noted dairymen, and butter factories of several States, learniug the results of the experiences of many. I do not flat- ter myself that ihis or that is the only correct way of procedure ; neither do I claim that all improvements are at an end. It is believed that the following pages embrace the most practical treatise on butter making that lias ytt 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 Butter Worker, 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 perfect!}'-, 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, (is the most careful person is with a hand ladle. EUREKA BUTTER WORKER. Fatented ^xig. 9, 1870. Description of Cuts. Theieis a light iron plate that maybe screwed on the bottom of any common round butter bowl of any size, "[and will be an advantage to any butter bowl, by making it stand more steady on any table, besides it will be a protection against its splitting. K are iron slides fiistened on each edge of the plat- 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 handilv a? from a talde. H is a ladle pimilar to a hand ladle, but is much larger. It is mor- tised through the lever G, ^'hich hooks into the swivel eye N, fastened on the pendalum F, which is fastened in the roller S, and allows the lever to be moved in any di- rectiOD, 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, ia 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. is a solid rest for the bowl to stand firmly against, which will support it from breaking down, or springing under the pressure of the lever ladle. 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 bowl, with no possibil- tyofits 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 handdy w^ashed and dried as any bowd and ladle. For prices and furllier descriptions see back part of the book. Workinr/ Pofdtion. Draining. Detached. INTKODUOTIOK. The dairy business, exceeds that of any other of the agricultural iuteresls, especially in the Northern States ; and it has by the constantly increasing demands for its products, grown to be a business of enormous'magni- tude, and it employs au immense number of oi)erator8. And now the dairy claims hei' choicest care, And half the household find employment there. It rcciuires a vast amount of capital to carry on dally- 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, hovrever, 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 tor 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 ])ut(er that they send to market, for they well kuow that the best always cominauds the liigliest price and the readiest sale. When butter making is well conducted, it is one of the most profitable brancbes of farm industry in the Northern States, and it will con- tinue to be profitable. It should especiallj' 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 make a 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, w^hich must be learned mostly by experi- ence. There is a sort 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 ditTerent circumstances. Mere opinions on a subject of such great importance, and one so anomal as, 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 w^hat has been wrought out by experience than any conjectures or opinions founded upon loose statements or Hctitious 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 butter maker knows that when milk is sour or loppcred, that the cream shouUl be taken care of and cliurned without delay, and when the butter has come, it should b3 freel 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. The least particle of buttermJlk left in butter will vory soon sour and decompose, anl will cause the whole mass to become stale and rancid ; also, 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 tlie least fiiction 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 do it properlj'^, and great strength of muscle if done with a hand ladle, also much time. A machine that Avill 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 sufhcient 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 Batter Yforker will 10 work butler imaiood by liuuia!i hands, nor without hi- bor ; but il used with good judgment it will prove a source of profit to the dairyman, and a 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 farther investi- gate it, by addressing or consulting with any who may be acciiiaiutc.l with the machine, also by addressing J. P. COKBIN, Whitney's Point, N, Y. 'l^rcreqtii sites to Tjiitter JiraA-itfty . 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 fiud the first re- quisite, it will be necessary to Icok to the pastures, and secure sweet and nutritious grasses, and pure water in abundance, as milk of the lest 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 essential, and may with propriety be considered the first requisite. Good and convenient barns, well stocked with sweet, nutritious food for winter, is essential, and a cool, ne.it and convenient dairy house is a prerequi- site, one that wmII 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 11 convenient, i;lso should be famished wiih 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 of work of its kind, resulting with the best success. There are many little conveniences and items v\hich we will not mention here, although quite essential in as- sisting t ) do the dairy work easily and expeditiously, also in keeping neat, sweet and tid}^ Xo 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 cxpeiience, 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 mone3% also to build up a permanent and successful business. Selection o/ Cows. It is quite hnportant to the profits of a dairy, that the cows should be good ones, — those that are best adapted to butter making, — as there is a w!de ditference in cows, not only ia the quantity of milk that they give, but the 12 richness of it for butter. How arc wc to judge the qual- ity of cows V The surest way is to milk them and test the milk, as the milk of s")me cows is better adapted for cheese making or marketing rather than for bntter mak- ing. A cow may give a large mess of milk, but perhaps it will not make but a fmall amount of butter ; another cow may give but a small mess of milk, but it will make more butter than the large mess ; tlierefore, such cows should be selected that are best adapted for the business tliey arc 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 indicating good cows, but how much dependence is to be placed upon them, -we are unable to say, but the general appearance of cows should indicate their qnalitits, which has always been our most reliable sign. The udilcr sliould be soft and capacious, not fleshy. The teats sliould set wide apart, not too large nor too small, giving a large smooth stream. Tlie milk veins should be large and extend well ahead, and the Inles large where they pass up into the body. Cow^s should be of a mild, quiet di^.posiiion, gentle and easy to milk, and hearty feeders. 'JJnhy House. There are many things to be considered in the con- struction of a dairy house. It sliould be located where the atmophere will always be pure, and where there 13 may be an abundant supply of unfailing, cool, pure water. Tiiere should be rooms in it suitable for tlie 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 qualit}- of butter. There are a Tariety of implements for the diiterent 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, or 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, Init in no case should qualify be sacrificed for quant it3^ 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 pre)fitable investment, and it will soon pay the extra expense by the s.wing of labor, time, care and perplexities, also by the increased quantity of but- ter and its superior quality over that which can be made with poor or ordinary fixtures ; l)nt unless theic is skill 14 and care excrcisiCi] with judgment, a good ariicle of but- ter cannot be produced from the best of cows in the best of feed, also v.irh the best and most approved apparatus. In foct 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 liave to b',' performed in and about them every day. Jf/IA' 7\.oo}ji. This is a prcr. (juisite of no small importance, and it should be the Ihvst, 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, lor several reasons ; and a northern exposure prelerrable. In many localities the ground is such that cellars will be damp, and in most any locality there are times that the atmosphere will b3 heavy and damp in most all cellars, which will have bad etfects 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 Irom the cow until it is decomposed, but fiister under some circumstances than others. When decom- position has arrived to a certain degree, it will deterorate 15 very radidly, and unless taken care of, putritactioa 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 ceam, 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 for doing the dairy work. There should be a sink for emptying the sour milk into, in the milk room or handy by it, with a 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 mi'k room. When there is sufficient fall to run th(3 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. Temjicrature /or J\tilk Jhooms. 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-live and even forty degrees in twelve hours ; therefore, milk rooms should also be constructed with a view to keep- ing an even temperature in them, from cold weather to warm, and from w"arm to cold. But few^ milk rooms are properly ai ranged 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- IG visions- or care for it, until skimming or churning time. Milk rooms should be constructed (if above ground) with double walls, wiih about a foot space between them, which will protect it from the effects of sudden changes 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 cool in warm w^eather. 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 of warm air. AYhen the ouls-ide atmosphere is not too warm both doors need not be used. The windows should be provided in winter with doulde 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, &r., 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 (if any) 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 ; therefore a thermometer is indispensable in the milk room. Cream will rise in a v;armer temperature than it will do to churn it. In warm weather, the registers an 1 ventilators should be kept oi)en ; Uius a change of 17 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 tire. 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. Chinmi7ig "Rooni^ This room should be adjoining the milk room, and so arranged that it may be of proper temperature 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, B 18 and that the churn may be stopped immediately when the bntter comes. Slow ;^oes the churn ; Its load of clogging cream At once foregoes its name, From knotty particles First floating wide, Tlien congealing butter Daslied from side to side. IVorking, J^ackhig and Stallage 7ioom. This should be a cool, dry, sweet, neat room, and well lighted, especially where the working of butter is per- formed. It is 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, silt and work hard or soft butter with every manner desired, without injuring the grain 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 liable lo ijet out of order. Cleanh(g or Was?iUig Jioom, 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 10 should be soft water ia 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 drain?, that should be kept in such conation tint there will be no stench rising Ironi them. J^'eatness, The most cxtjuisite 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 regulatiou,while milk and cream are so ex- ceedingly sensitive to the slightest taints of the atmos- phere, or anything with which they come in contact, as to absorb unmistakable evidence of them in the flavor of the milk, cream and butter, IIow 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 stench from the hog pen, or the stable, no matter what w.)nderfal skill ma\^ 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 ot milk in or about the milk room should be treited the same way as soon as discovered. 20 All milk vessels should be aiade of tin, whicli 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 cau^e new milk, if in contact with it, to rapid- ly decay. General J[(ai(f[/e7nent of ^Sutler 'Dairies, There is great diversity of opinion in regard to cool- ing, keeping and preparing milk for the manufacture 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 diifer- ent persons malsc butter of good quality by entirely dif- ferent processes ; therefore, no one can claim that his is the only M^ay. 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 esseutiaU, and their advantages, hoping that they will afford valuable assistance to butter makers in general, and make an advance in the art of mauutac- turinii: butter. 21 F'cedtiig and Care of Cons. 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 manufjicturing 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 lood, 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 contaiu 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 dilferent 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 milk, and nothing will be more sure to do this than scanty and poor food and drink, rough treatment and exposure^. 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 anythiDg wrong about her, it will afftet her milk, 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- er.-», but more especially in the spring of the year when cows are hable 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 suiall ill-ventilated stables wiiere they can- not ahvays 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 in the 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 w^ere 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, and a variety of w^holesome 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- 23 uing water, and shade trees or sheds to protect them from the intense rays of 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., K Y., in an address deliyered at the convention of the American Dairymen's Associa- tion, at Utica, Jan., 1871, as being the best of all forage plants for soiling 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 iheir 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 will 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, 24 qiiieUy and rapidly, also at regular hours, morning and evening, every day, without change of milkers. Some cows will hold 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 is a tlow of milk into their udders soon after the milking is commenced, and if checked, it will be difficult to regain it ; therefore, at^ter 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 How 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 left in the udder will gradually dry a cow up, be- sides the last milk drawn is at least "ten limes 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 blushed from the udder and sides of the cow before com- mencing to milk. If the 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 iDflammation or garget in its first stages in a cow's bag, than washing, and rubbing ia cold water. Composilio?i of Milk a7id 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 will have a great influ- ence on her milk. Notwithstanding all these variations, an average percentage can be arrived at, aud has been found by numerous analyses, that 100 parts of new milk contains 87.5 parts of water, 4.5ofmilk sugar, 4. of fatty matters, 3.35 of albuminoids (casein and albumen) 0.75 of mineral matters. The various substances compris- ed ia 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, 3.20 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 s.ifliciently churned under- 20 goes a compk to change; the caseinc cells are brokeu, and the fatty globules gradually adhear one to the other and form a solid fatty mass called butter. As but- ter is 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 buttermilk excepting water, I will add its composition, which according to Dr. Voelcker's analysis is 58.57 parts carbon, 22.03 oxygen, 15.41 Nitro- gen, 7.14 Hydrogen 1.11 Sulphur, 0.74 Phos-phorus. 2Jad or J??ipu?e JlHl/c. It sometimes happens from various causes that milk will be bad ; and it is just as impossible to 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. At the 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 light. If the causes are removed that will be a preventative 27 of course. It was ably discussed at the conveulion and decided that the causes of bad milk were wliolly m the heal'ih, and treatment of cows, their food and water, also not properly cooling the milk, and the uncleaness of it, and the impurity of the vessals and the atmosphere. There is no luxury that comes to the table that is so ex- quisielly 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 end butter, therefore cleanliness and watchfulness in every depaitraent of dairying is of vait importance. Sometimes one thing, and sometimes another will cause impure milk, therefore all departments need close attention of dairymen and dairy women. Cooling and A^eeping MUk\ 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 of all the cows in the dairy should be mixed together. It will make it uniform in quality, and temperature, and the whole milkins; will be ready to skim or churn at the same 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 ol 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 38 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 loppcr, which sometimes will be in 24 hours and at other times it will stake 3 or 4 days perhaps : then it will be skimmed, an when enough cream is obtained for a churning it will be churned, but there are improvements over this mode. Chiirtiiiig the entire Milk, This is practiced to some extent in some localities, but not as much as it was a few years ago. The milk is set usually in common twelve quart tin pails ; but some use the common pans, tilling them as full as 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 m.ore 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 ixom. the same quantity of milk by churning the entire milk, as there will be to churn the cream only, and sometimes there will 1)3 39 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 30 buttermilk with a large quantity of butter in it that the (lash -would have to pass through in churniog; 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 siivj, fine grain, although its flavor may be sweet when the butter is new, but it will not keep like butter that ins a perfect grain and is prime. Lai-ge ^an System, Many people are now using the patented large pans with very good success. These pans are made about three feet Avide 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 a supply of running water, it may be run into one cad 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 (juality and temperature. After the cream is taken otl", the milk is drawn out through the 31 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 pan? ; the e fore there is a saving of time and much labor by this mode, besides a more uniformity in the quality of butter. They have not been in use only a few 5^ears, but they have gained great favor where in- troduced. Creaiuery or J^acio7y 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, Avith a stream of cold water running into them, and are so arranged that the water will run over when the pool is full. Some are built of stone or brick, and below the surface of the ground ; some are built of plank and above the ground ; if above, it will require colder water from the fountain than if sunk in the ground. They are also provided with a large number of tin coolers — two for every cow from which milk is 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 well as to tlie bottom, and will keep it at the uni- forDi temperature of the water, which should not he 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 np its cream pure, and it may all be obtained. There are various ways practiced of conducting these creamer- ies. At some they take the cream off the milk 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 oif 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 int(' cheese while sweet. At others, they let the milk sour before skimmiug it ; then take off the cream and churn it and feed the butter- milk and skim milk. Tlie 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 f .)i three to five cts. per pound higher than choice dairy but- er. It is 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 the em- ployment of a skillful superintendent in a well arranged creamery, a 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 flunilies will be relieved of a great amount of drudgery. Regardless of the mode by which the cream may have been obtained ; it should in each and every case be churned in its due time, that is when it is of proper age and condition, and the churning should be peiformed 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 buttrr 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 globules, making the butter come finegrained, 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. Sour Cream. 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 peculiar 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 sufficicn'^ age, or when the milk or cream gets very sour, these globules decompose or burst and commingle with the fluids, converting itself into whey, and will very soon contaminate the entire mess of cream.' c Butter made from such cream, or cream tliit is par- tially decomposed, though churned, aod 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, as it sours, but b}^ its watery effusions following the thickening. The cream may re- ma"n on the milk until this thickening process is com- l)lete without detriment to the butter if the milk is kept at the proper temperature ; but when the thicken- iag reaches the cream, (as milk commences to lopper at the bottom) it should be removed or churned very soon, or it will conmience to whey ; and cream should not be kept too long after being removed Irom the milk, for the same reason. When the temperature is too cold, the cream is liable to grow bitter if kept long. lyhite Caj)s o?' D?y Creaw. Sometimes Avhen llie butter is removed from the but- termilk, there will be more or less little white Hakes or chunks in the butter about the size of pin-heads to the size of 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 impossi])le 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 ihought 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 l>y the milk standing 35 in a current of air or where the wind st rikcs directly on to it,— an easterly wind is the worst. There is no trouble with them in the creamery sys- tem, and we have never heard of there being any in the large pans ; and there arc 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, or is broken up. It is very difficult to make butter of them simply by churning ; but by straining the cream or by forcing it through 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 ^ii?nps and Cream Strahiers. There are cream pump?, made of tin witii tine wire cloth over the bottom of them. They will force the cream through this tine cloth cutling it fine, '^o 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 will cause it all to come at about the same 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 and a 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 be an advantage to any milk or cream to strain it. Rubbing it through a fine wire meal seive, will have the same eflect, but it is rather a slow process, but it will pay if there is no more convenient way. 30 'I'emjje rat lire for Chur7iiiig. 'Die temperature of cream or milk for churinui^ is of va?;t inportance, both for the production of £>ood butter and the time required 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 churniDg 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. 58 degrees to 64 degrees is about the right temperature for churning under all circumstances. If it is below 58 the buttery particles will not readily break and form into butter, and if above Gi the butter wid not gather, besides the grain, flavor and color of it will be materially injured. Y/hen the butter begins to come the temperature should be reduced, and after it is gathered it should be brought down to 5S 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 G or 8 inches in diameter and about 2 feet long with a bottom to it, and a handle soldered on the top, they are similar to the creamery coolers except the handle should be solid and high. If the 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 cream or milk and stirred around through it until the cream is brought down to the pro- per temperature. If the cream is too cold, waim water should be used in the same manner, until the tempera- ture is brouoht up In eathcr case it will be found to be much belter than to put cold or Avarm water into the cream, or to have it stand near Ihe fire to warm. There being many hundred kinds of churns, it is ver}^ difficult for some to decide which kind is the best, or even which they prefer. AYe have examined the models of them in the Patent Office at Washiogton, 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.iirm 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 sustaioed against the up and down dasher churn is, that it is hard to operate, but the gain in the quality of butter more than pays the dif- ferenc3 of labor, bssides there should always be some kind of power for operating the churn in every dairy of any size, (see adv. in back part of this book,) then of course the little extra power that maybe required is not of much account. There are 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 lest butter makers. We do 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 38 kind, ^vill create more friction on the butter, and make it more sulvy and greasy, than the up and down dasher, as thousands of good butter makers will assert ; 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 ; therel'y it will be injured, besides more or less will be ground or wore out by the shaft. The shape and con- struction of dash churns will effect the quality of butter, also the timeof brioging 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 curl) made of staves, nicely and lirmly spliced on to the top of the churn. 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 Avithout slipping it over the dasher-staff, there- fore it will be unnecces.sary to detach it from the power. There should be a knob in each piece of the lid to handle it by, and there should be a half-inch hole down through them into the cliurn to give the cream air when churning. There should be a guide tixed above the churn for the staff to pass through, to steady it, and keep it from grinding and rubbing tha 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 30 and flat, and slioukl be as long us will go to the bottom of the churn. Each arm of the dash should be cupped out on the under side like an inverted dish, and there should be tine 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 bo smooth, with tight joints, and no- notches nor holes through it, except the fine holes from the cups. There should 1)e 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 ot barrel- shaped churns, and are much more convenient than the common thermometers. They are encased in a cast-iron socket, which may be set 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 above 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 is a slide over the glass which will protect it from the outside temperature, also from liabiiit}- of being i)roken. 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. C/inrnl)tg, 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 the cream. When there are cups to the dash, they will fill with air, and as 40 ibe clash goes down Ihiouglilhe cream, the pres-sure will force the air tlirougli the fioe holes and scatter it through the cream, which will help to rupture and divest the butter}^ globules of the envelope, thit hoLl them in cream, also to congeal these globules, and bring them in contact Avith each other; also air will help to give the butter color. Some scientific and some patent churn men argue that air is of no helj^ 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 dasJi, 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 l)egins to come, the motion sh(nild 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 masj). If the churning is performed too fast, the butter will come soft and light color, also liable 1o 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 1)utter will have a good, sweet flavor. The next, and a very important work to be done, is to extract the Ijuttcrmilk from the butter, salt and work it. 41 li'ashhig, Sallinr/ CDtd li^orKuig Untler. There is pcrliaps no oilier point about buttermaking that is of more interest to butter mal^ers, or that so vi- tall}^ effects the real (juality of butter, as the matter of washing it, and properly working it, upon which de- pends much of its superiority 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 l)uttermaking 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 for the complete and perfect removal of all the buttermilk and cascine. The envelopes that hold the buttery globuh 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 Avill be more or less buttermilk in with it, which cannot be all drained off. According to analysis, castiue and milk-sugar are the chief components of buttermilk, excepting water, and caseine being very liable to puDitaction, the butter should be relieped 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 tlic buttermilk. It has always been o'^ir practice, as soon as the butter comes, to put it direct from the churn into cold water, and mix it tlr-ough the water, and work the butter together carefully in the water with the lever iadle, then drain it off, and put more on again, and continue so to do 43 UQti! the water will not be colored by milk. In general, rinsing it throiigii three waters will be sufficient, unless the butter happens to be soft, when it should not be worked nor mixed much until it is cooled ; in that case, the water should b*- 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 wliiten the butter. The water will sei)aiate these caseinc skins from the butter ; also will commingle with the butter- milk and rinse the sourness from the butter. A little salt put into the last water will be of great adv^antage; it helps te) extract the milk, also toughen the grain of the butter. It is argued by some, and perhaps with some degree of leason, that washing butter is liable to remove some of the delicate flavors tint new butter is entitled to, and granting, too, that unwashed butter, when new, has a more delici(>us tlivor than washed butter; but if un- washed butter will soon begin to lose tiavor, or gain bad flavors, even l)y keeping but a short time, which it cer- tainly will, and deteriorate on account of the caseineous matters tliat may be in it, then why not wash it, and pre- vent this deterioration? Also some claim that water will spoil or injure butter b}' being put into it, but tbi<, too, is a mistaken idea. Pure water of proper temperature will luot injare 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 beins: washed or 43 rinsed. After the milk is all out of the butter, or all that will come out when Iresli by rinsiog- it without too much mixing and working, it should then be salted and mixed a very little and ^ei in a cool place 'for the salt to dissolve. The salt should l)e fine and as pure as possible, wiili- out the least odor, and will completely dissolve ia cold water to a perfectly 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, sucb 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 have a similar effect. About one ounce of salt to a 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.— 1st, 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 caseine, 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 44 not mix nor work it but very little, tor when huiu fir.«t churued oris fresh, the grain of it is ver.y tent!.;, and if the salt is very thoroughly mixed through it at this time, it will tear and grind many of the globules of butter, making it salvy. At^ter 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 Avill j»ive the butter a rich color. On no account should it I13 allowed to stand very long before l)eing worked ;■ little, for ths fresh and unexposed spots will grow white or remain light color, and the salted and exposi-J parts will grow yel- low, therefore it will be liable to ir streaked, so much so as to necessitate overworking licrh.ips in order lo make 1 it uniform in color. As the biine v^f^rks out of the but- ter it will expel the buttermilk if any ji ippens j-et to be in it, which should be drained off and the butter allowed to stand several hours, when it should be turned and> 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 perR'cily clear. Butter should always be worked in a lif(uid, in water, before silting, and afterwards in brine. It will be a protection to the grain of the butter, also it will 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 r same time it will bear much more working 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 uniformilv through the butter. 45 : As we have butter-workers to soli, pcrlnps it might |be to our advantage if butter-makers were oblige to work jtlieir butter more, nevertheless we advocate that the less t utter is worked and mixed the better it will be. There re two essentials however, llie thorough removal of pvery particle of milk and casein from the butter, and toiformly commingling the salt with the butter. Work- ing 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, and if it is overworked it certainly will be sahy. 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 lar.ly appearance when soft, and a tallowy appearance when it is hard ; and it will very soon taste old and become rancid. K Butter should never 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, or if scalded and put into ice cold water, and even the ontterbe worked in cold water, there will be an insensi- ole warmth from them that will soften and injure the outter. Friction on butter in any manner or at any time will more or less injure the grain of it, and when injured :>r made salv}^ no after treatment can restore it, therefore t should at all times be worked and handled with the ^■reatest care and caution. It should never be rubbed )ver nor slid about, neither should it be mashed closely between two hard substances ; but should be cut and Lurned carefully, and worked at all times discriminately, ivhich may all be done with the Eureka Butter Worker, 40 and done easily and speedily and too without injunug tlie l)utter. (See 4th and 5th pages.) "Packar/es and 'Prejiarlag Them. Butter should be paelved in such packages as it will keep best in, also such as it will sell best in. In the New York market it sells best in firkins and half firkin tubs, i which are (luoted state ; and in rcturna])le tubs quoted Orange County pails. jMany of the firkins and firkin tubs are (juoted as Orange County. Oraoge County X. Y., has a world-wide reputation ibr producing fine biit- t('r ; or rather (Jrange County and Goshen butter has great celebrity for its superiorit}' both in home and for- dgn maikets. 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. J We venture to sav 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 1 Count}'', marked Orange or Goshen, and sold as Orange County butter,than there is made in the Count}- of Orange. Almost every wholesale butter dealer in Nev\^ 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, tfcc, sticking in samples of butter ; and undoubtedly they do have some . Orange County butter. We saw in New York a butter dealer marking several hundred firkins of butter for ship- ment to Europe, and every firkin was marked choice (xoshen butter, put up expressly for family use, by (the 47 dealers name.) The dairymen's name was planed off, and we presume not a package of it was madein Orange County. Vie know several dairies of it, and knew that it was made far west of Orange County. Tt is the best of butter, and that which is put up in suitable packages, that i-; remarked or sold as Orange County butter ; there- fore it is no discredit to the 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 ma tie of seasoned while oak, and made perfectly tight, smooth and neat inside and out. Firkins are made like kegs, and should hold eigiity-tivc to one hundred pounds of butter, and should be hooped with hickory half round hoops with the bark on ; the tubs are fiikins sawed in two with board covers to be nailed on after they are filled. The return tubs are made larger at the top tlian the bottom, and taller than the halt 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 yea's. They usually hold fifty ta seventy pounds of butter. Each package of any kind should have the dairyman's name branded on it, and the number of it. commencing the season with No. 1, also the weight of it, when dry, should l>e branded on it. 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 1 insed again until there will be no color (o the water, and 48 while Wet Ihe msidcsliould be rubbed with fine salt, wlien 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. Batter never sells in such packages in the general market as higli as it does in good packages of white oak. {S.e Silsby Brothers' advcrtise- nient in back part of the book,.) 'Pac,i'///r/ a?i(l A'ee2)lif(/ 'JJutter. In packing butter, it shouLl be pressed tirmly 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 ditferent packings may be separated. Butter never should be pounded into the package, for every blow struck geverely on to it will break many of the globules. The operation of packing butter has the same effect on it that so much working does, and when butter has been sufficiently worked, great care should be taken not to work nor mix it unneces- sarily. If the 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 dilTorent packings come to- 49 ' gether, and crystal, clear brine will sparkle all tlirou3 not give the butter that grass flavor that carrots do, or rather i: 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 churning?, 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 b3 taken not to get in too much, although either of them are as harmless as new milk as to injuring the quality of the butler, 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. JFi/N??r/ t?te Packages a?id HiiNer fo?' The salt and cloth shotdd be removed from the pack- ages and the brine all drained off. If in firkins it will be necessary to take ofl'the top hoops and loosen 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 Avith brine and spread smoothly over the top of the 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 iiaiU-J with three or four short uails; also the top and bottom of the bilge hoops, but not through into the butter. The hoopj- on firkin tubs should be nailed the same way, and the covers nailed on with at least eight shingle nails; the return tub.3 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 drv and clean. E\ery daiiyman should weigh his buttei- betbrc he scuds 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 ; tlien if there should be any mistake in weights, it can be traced to the very package; also he should luive a trycr and try ever}' package before it is headed up, and mark its quality with its No., for refcrence,especially if he is going to send it to a distant market ; then he will know Just what he is send- ing, if he is posted in the qualit}- 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 l)alls, 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 aie 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 Initter may be car- ried in Ihem 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 ^ strictly prime in flavor, u'rain 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 pny exorbitant prices for style. JfarA-eh'/u/ 7J((tfe)\ There may be no ([uestion relative to Initter, 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 sell it and who to ; but more on its (piality, and it ought to wholly. This subject of (juality of but- ter is rather a delicate one to discuss, as it is (piitc 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 if a word of disparity is offered in reference to the quality of it. AVe have heard thousands of paople express various opinions in regard to making butter, and nearly all claim to know how to make good butter, or their wife, mother (n- sister makes better butter than anybody else, and it sells higher in market than their neighbor's, and somebody al- ways want s it, &c., etc. It is, 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 (luotations. and see the wide difference in 58 prices of siles made ou the s;inie d ly, in the s ime market, and by the sxme silesmau. Now wliat is the cause {'or all this dhfercQceV Ii is mostly in the different qualities and styles of butter ; and Initter makers ought to learn, from the great difference in prices of butler, the value and imi>orfance of producing at least an ordinary class of goods. There are butler dealers located in most all butter ])roducing sections who will buy on specul-dtion all the good butter that they can get, pay- ing according to its (luality, t iking the risk and chances of rise or fall in the city markets ; also there are many who will t ike tlicbutterand sell it, or >endit to dealers in cities, then deduct a i)3r centage fro;n what it is sold for as com- mission for doing the business ; and there are commission dealers in Urge numbers located in the cities who receive and sell but ler on commission ; usually five ]>er cent, com- mission is charged by first-class dealers, the consignor paying freights, cartrige etc. ]\Iany of ihcm are trusty and Site fjr any to consign their produce or goods to, but many advertise to do strictly a commission busi ness, and is>ue weekly jiricss current as such, but at the same time they will bu\' i>roduce and keep it on sale in competition with produce of the same kind entrusted in their hands, and the consignor hundreds of miles away; and, too, sih^s arc sometimes made, and the returns not made to the consignor until a long time afterwards, and perhaps, too, at reduced prices, especially when there is a decline in the market jtrices after the sale was made, and some of them sometimes frul to make returns, incurring heavy losses on consignors. And again, a consignment of butter may be made ; the commis^ion merchant receiv- ing it, notifies tlie consignor accordingly, then sells it, as tlie opportunity may come: part of it for one price, an- 59 other part for another price, and sd on, at different tunes,, and the sak'S returned in one bill and at one price, and usually is, or the packages of the same kind all at one price, and the consignors not know to whom the sale^^ were made, and not positivel}- the price in all cases. These are facts, and we have no feeling in the matter whatever further than stating tbe truth, although we have con>igned butter to different parties and different mar- ket>, and have no reason to murmur. We have sold our l)utter in New York and Brooklyn many times, and have seen thousands of pounds of butter said in other large cities, and knowmmy who have consigaeJ to commis- sion men ; therefore we know whereof we wi iie. 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 ])rodQcers to consumers, and consumers to producers or that they have a better acquaint auc(\ Every intellgent country producer should ck-vote 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 d-jalers, both retail and wholesale, and investigate their uprightness 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 in the market ; thereby be benetitted. On the other hand, city onsumers, 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- nfat tured, as there are some frauds practised by producers. 60 An observin.ii' eye may at aulanccdett'ct Irom u-cneral a))- pcarances wlK'thcr neatness is observed. It will piy both producer and consumer, and each should aim tor his future reputation and honor. Every butter maker sliould study well the tastes and wants of consumers, then look to his best interests and make but- ler that will establish for him a reputation, and his brand reiu'cscnt an exact staadard, his butter being as nearh' an even quality as estal)lished brands of flour, or sugar, so that eoDsumers and dealers from distant markets may or- der from them and know just what they may expect to receive. There are many peoi)lc of wealth in cities who appreciates luxurious biitter,aQd would gladly pay a price that would be highly remunerative to the producers, could they rely on having a constant supply of such but- ler as suits theui. Conclnsioii . In conclusion we will say 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 nor advance an idea that 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 or at least to a part of tluan, and may be of vaUic to 1hem,es[)ecially beginners and the inexperienced. We do not allows ourself to conclude that our experience shouhl be accepted as a standard rule, but allow us to suggest that experience, and experience only sliould be acceepted as forming a rule of action in dairying ; and it is hoped that the suggestions here made will be received in the same friendly spirit in wdiich they are offered. It may be thought perlin]is by some that we have gone into unnec- ?^ssary det iil,')ut there are many other sugiicstions hi refer- ence to butter niakiog that might and ought to be thrown out, and make progress, but the foregoing seems to 1 )e the most important, and in the hop- that the thoughts thus presented in this little manual will be of service to som3 of those whose eyes may fall upDn its pages, it is with diffidence sent out on its mission. There are luany who know nothing of dairying, and some understand it in one way, others in another; but the great mass of dairymen and dairy -women need to be educated to a higher stand- ard of care of milk, at least in the manufacture of butter ; not that there is a 1 ick of knowledge or skill in many cases, but it is so easy a thing to get negligent. A little expenditure of time and labor in attention to the details of butter-making will be greatly rewarded. Furthermore we will say that in order to make butter of an excellent (iuality,every thing connected with its manufacture shoidd move on with regularity, exactness and neatness. Pro- curing proper conveniences and implements to facilitate its manufacture will make a great advance in the quality and (piantity 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 uuiltiplicity 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 V Men ought to consider more how uu\ny steps women areo'diged to take to execute the many and fatiguing la- bors that necessarily have to be performed daily about dairy work ; also amid the thousands of duties of house- keeping. The daily duties of dairy women are of a kind tliat require great physical strength and power of eudu- rauce, also demand watchfulness, with perseverance and prom])! and decided action, especially in hot weather ; therefore every butter ddiry should be su] 'plied with good and practical implements for each and every operation in the manutacture of butter, for the use of them is one source of its profits, also of the Health, comfort and hap- inness of dairy women. In these days of scarcity of good help and high prices of butter, there is an unlimited de- mand ior go9d Butter Workers, those that women or any person of judgment can use to advantfige, by saving time and strength, also by imi)roving the ([uality of butter, thereby making money by their use, besides saving broken down constitutions. All butter makers experience more or less aches and j^tains caused by working butter, and they also know the inconvenience of handling and hold- ing a butter bowl tirm when working butfer, and of drain- ing off the fluids. Many good butter makeis have been obliged to aban- don dairying, for the lack of strength to work the batter, and all greatly feel the need of something to alleviate and facilitate this heavy and fatiguing labor. The health and lives of more v, omen have been sacriaced by working but- ler 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. jMany inventions for working butter have been offered and Tried, but they failed to combine with the old hand-ladle ])rinciple of working, which are conceded by the most noted and best butter makers to be the only true principle ofworking butter ; therefore to have a perfect worker, it must be adapted to work exactly on those principles- It had come to be believed with buttor-workers, as with the mower, tedder, horse fork iwvl sewing machine, that C3 •a practical one could not be made, but Xhe Eureka sup- plies the great dcsideratain (ilie universal want). It is both practical and simple, containiug no unnecessary parts, but eyerytliing requisite for a machine to remove all the milk from butter, and to commingle the salt uni- formly through it; also it 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 oju'rator. By it 8omuch is accomplished, with so little lal)or, and in so short a time that it surprises all who use it. Every dairyman or dairy woman that we have yet heard from, who has tried one of these workers, testities to its woith and appre- ciates its merits, and could not be induced to return to the old practice of working their but ter with a hand-ladle and clumsy, wrenching mode of holding the bowl on a table or bench, or to the old lever or roller machines of which there are many kinds. To enable the reader to form in 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.) s(;e cuts and description on 4th and oth pages. G4 And otliers Irilerssled m ValuaWe Iinprovemeiits. 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 desio:ned for aiding the farmer in cultivating the soil, and liarvesting the crops. Instead of the question being asked, who can afford to bu}' and use these implements ? The query now is : who can do without them y 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 formers, and will pay e([ually 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 WIFE Works HARDER, and has more to endure, than even the hired help in tlie 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 form machinery, but scarcely anything to facilitate the hibors 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 Dairywoman. List the dairy-maid is singing All is glee, all is glee, From morn til night it's ringing The Eureka, th"e Eureka ; It makes us cheerful A!l the day, all the day. 65 D A I R Y M E IV , It will pay you to get a BUTTER WORKER : G-ET THE BEST! 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 BLITTER WORKER EVER MADE. THE EUR^EIi:^ 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 aremaleable ; the bowls arc 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 wiiich statement, reference is had to Mr. Willard's pamphlet on Buttf-r 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 E 66 AMERICAN INSTITUTE, last fall ; and at the IVe>v Yorlc State Fair I 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 I 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. 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 Avoman's lot to bear, And should grant to her what'cre he canst. And ail her labors share. lie 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. «7 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 all infringements. 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 ckims 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. See cuts on 4th and 5th pages. Comparison invited. Competition defied. Imposition not resorted to. Keystone Animal Power. PATENTED JANUARY 10, 1871. I ' 1 1 =— 1 : =: a Manufactured by HA WES W BROTHERS, Monroetoii, Pa. 69 The Kefstofie Jnimal Powef, PATENTED JAN. 10, 1871. This power, we have no hesitatioa 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, for which it is specially adapted, as running corn sheller, fanning mill, small lathe, or any light 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, w^hich 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 powder is trans- mitted to the churn. We can 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. 70 DOG POWERS! MANUFACTURED BY Greene, Chenango Co., N. Y. MANUFACTURERS OF Machinery and Mill Work, ORNAMENTAL IRON FENCING, Balconies, Lamp and Hitching Posts, 71 LANG COAIaS WOOD „.„..., Barn Door Hangers, Pipe Skeins, This CHURN POWER has been most successfully introduced by us, during the past twelve years, among the be&t Dairymen in the United States. We claim to make the Heaviest, Siro?igest a7id Easiest ^V7i- 7iinq MacJiine m l/ie Market. 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, m^^ GREENE, CHENANGO COUNTY, N. Y, n. A. LYON. I.. E. ST. JOHN. 72 PRACTICAL DAIRY HUSBANDRY. BY X. A. AVILLARD, A. M. Editor ol the Dairy Husbandry Department of the ftural Ne^v-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. WiLLAKD is the most i^ractical 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 published. Price not to exceed $3. Address. D. D. T. MOORE, Publisher, New York City, or Rochester, IV. Y, 73 Silsby Brothers, Formerly Oak Pail Manuf'gCo., of Seneca, Falls, N. Y.,) are the most extensive manufaetu- . rers in this country of -A.L3L. ST-^LES OI-" Oak IButter Pails, Firkins, Tubs & "Water Pails. We are the Sole Manufacturers of Westcott's Patent Return Butter Pail. Which Brings from four to Seven Cents More Per Pound for Butter in Nezu York City Market than any Other Package. Dealers, Send for a Price List. Goods Sold to the Trade Only* Address Belmont, Allegany Co., N. Y. Branch Warehouse at Binghamton, N. Y. 74 SALESMEN WANTED ! TO t< €^ S ^^WuuwW^y:v^ vvjv ,"vu^ •mr^^ m^m^^ "mg'^Wi\ ^^ ■UMarf 1: Bu JWi jVwXsi CK2«S5 yyH,u^Mym ^U^U^vu^^^^u^^i ^^uascsr /ww^'Q^g^wvcvi gwvgv WWijUL,iX^«=( MHm Vj ,,;v^^:^^^- '■^Sp/^-^fe^^W^ .^tJ^^v, f j^ii/^^gy^^KA/wC^^ ^^' Mmj^^^^ y^\j\j^\j\j. mm, UUWJ^^V' ^^^ffi^^^ic^f LIBRARY OF CONGRESS DDDDflflS'^JHTfl