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Dne-t¥ird tqotc milk then than in the months of September and October, 

 At present most farmers pasture their cows on the native or prairie grass, 

 • and the fall of the year is not the best season for furnishing good keeping 

 of this kind ; the first frost that comes kills the grass, and then, unless 

 cows are fed mess, they will furnish but little milk. There are some points 

 with which most people are familiar relating to making butter ; it requires 

 a cool place in which to place milk for cream to rise in warm weather, 

 and a room of proper temperature is essential in cold weather. I have 

 seen what may be regarded the best possible arrangement for making 

 butter in the hot season, Avhich was a room above ground, cool, airy, 

 with shallow vats made to set pans into, and a small stream of water 

 •= turned to flow through them, thus cooling the milk; but such a conve- 

 Tiience every farmer cannot have. The best that many can do is to pro- 

 vide a cool room, build a frame to set the pans of milk on, in tiers one 

 above another ; the advantage of this is, that the air can circulate freely 

 about the pans, exposing the bottoms of them as well as the sides to its 

 action. It is desirable that the milk be kept as cool as possible in hot 

 weather, in order that the cream will all rise before the milk becomes 

 sour ; the butter is apt to have an unpleasant flavor if the cream is not 

 taken off" before the milk sours. Let the cream be put in stone jars and 

 placed in a cool position till it is churned : care should be taken that it 

 be not suff"ered to stand too long before churning, thus rendering the 

 cream bitter and the butter disagreeable to the taste. The treatment 

 after churning should be as follows : Let the butter-milk be drawn off", 

 then let the butter be washed in cold Avater repeatedly as long as the wa- 

 ter wall be colored in the least by the butter-milk; then work it over 

 with a ladle, not with the hands, until every particle of milk is worked 

 out. Too many are not particular enough in this matter — if any butter- 

 milk is left in the butter it soon sours and imparts a strong taste to it. 

 We often hear the complaint that butter is too soft, especially during hot 

 weather ; the cream should be kept cool previous to churning. Butter 

 should be salted with fine salt according to the taste : many salt it too 

 much, thinking its preservation depends wholly on the quantity of salt 

 used; this is an error, unless the butter has been thoroughly worked 

 over and freed of the butter-milk, salt will not preserve it. In packing 

 butter I have never used any other substance than salt and loaf sugar. 

 For family use it is a good way to pack it in stone jars, puttin >• down a 

 layer of butter three or four inches in thickness, sprinkle the same with 



