262 ANNUAL REPORT OF NEW-YORK 



the butter is perfectly dry, pack it down immediately, and let 

 there be no more w^orking of it than is necessary to pack it solid 

 in ajar or tub. This will secure unbroken the crystals of butter 

 and its original flavor. As near as I can ascertain, there will not 

 exceed one ounce of salt to ten pounds of butter by the process 

 of brine salting; but, as a general thing, butter made for hospi- 

 tals, rich, gouty invalids and sick persons, the salting process should 

 be omitted altogether. Butter made in this way, (without salt,) 

 if sealed in cans or jars, and placed in an atmosphere or chamber 

 of binoxide of nitrogen, I believe will keep any practical number 

 of years. 



I have also an improved butter tub wiiich I hoped to be able to 

 present you, but sickness has prevented me this year. It is a but- 

 ter tub (turned) in halves, opening in the middle like a match 

 box (circular tenon,) made of ordinary porous wood, kiln dried; 

 then placed in an air chamber, and after exhausting the air, 

 inject a solution of stone, which, by atmospheric pressure, will 

 penetrate the pores of the wood, and becomes petrified and coated 

 with stone, without increasing the w^eight of the package over six 

 or eight per cent. The tub will be air tight and possess all the 

 qualities of a stone jar. 



BUTTER— DAIRY COWS.— CORTLAND COUNTY. 



AVERAGE PER COW. 



Enoch Willet, of Virgil made from 11 cows, from 1st of April 

 to 1st of December, 2021 lbs. butter for sale, and 200 lbs. used in 

 family — an average of 201 |f lbs per cow\ 



George Miller, of Cortlandville, made from 17 cows 3323 lbs. 

 — an average of 195y°g lbs. per cow. 



ON THE PHILOSOPHY OF MAKING BUTTER. 



BY S. EDWARDS TODD, TOMPKINS CO. 



Butter, of a first rate quality, is an article which cannot be 

 made without a vast deal of care and order and cleanliness, 

 brought to a regular system. The food of the cows which give 

 the milk, of which the butter is made — the regularity and irreg- " 

 ularity of milking — the management of the milk, while the cream is 



