HOW I MAKE PRIZE BUTTER. 81 



churned, which, as Mr. Gilbert, who was one of the judges at that 

 time informed me, has the same effect. Then I had not learned, as 

 since, the importance of looking at the condition of the cows in 

 August. 



After being churned the butter is washed in pure cold water, 

 then rinsed in water slightl}' salted, then weighed and salted 

 with the Bangor salt. Between one-half and three-fourths ounces 

 of salt are used to the pound of butter. At this point the butter is 

 removed from the churn and set away one or two hours ; then it is 

 not re-worked, but is handled as little as possible in moulding — the 

 press or stamp being dipped in salted water. While the butter is 

 hardening, preparatory to placing it in boxes, it is covered with a 

 napkin wrung out of salted water. I am particular in mentioning 

 this, because if there were no salt in the water the butter would be 

 liable to turn white, and if the butter were not covered some of the 

 salt would be likely to come to the surface, and if not close covered 

 there is also danger of the nice nutty flavor being lost. 



Then, in concluding this paper, the requirements to success might 

 be indicated in this way : 



Good butter cows. 



Pure water and sweet feed. 



A stable planned for their comfort ; this stable and the cows to 

 be alwa^'S kept clean. 



The utmost nicet}' to be practiced in milking. 



Good pure air for mik. 



Keeping dr}' lime in milk room in summer. 



The cream never to remain on milk over thirty hours. 



Churning often, with an even, regular motion. 



Salting as individual tastes require. 



Handling butter with great care. 



Let it not be understood that I am opposed to co-operative dairy- 

 ing. It is the one best and blessed enterprise for the mass of 

 farmers and their overtaxed wives ; neither am I opposed to the 

 creamery for private dairying. We are governed bj' circumstances, 

 in part. Keeping only a small number of cows, and supplying 

 man}' families who are best pleased with butter direct from the churn, 

 I have been convinced that the milk from the cow could be quicker 

 converted into acceptable butter by this old process of setting milk 

 in open pans. 



Now, I wish to add, as my lastly, a thought that pursues me at 

 this Monday midnight hour. Let no sister present be unhappy, 



