256 BOARD OF AGRICULXURE. 



good water and drainage. It is important to be able to control the 

 temperature somewhat, both in summer and winter. Keep it as 

 near 52° as possible. The ice house should be convenient, to avoid 

 extra work. 



The question of the best method of setting milk is still an open 

 one. There is no doubt, however, but what just as much, and just 

 as good butter can be made by open pan, as b}- deep-can setting of 

 milk, provided all the outside influences can be controlled. This 

 is the ver}' point upon which the whole matter hinges. There ai'e few 

 cellars or milk-rooms perfectly sweet and free from contaminating 

 odoi's, where the milk can be kept at a uniform temperature, and it 

 is useless attempting to make fine butter unless we have these 

 matters under control. The creamer\' or deep-can method possesses 

 the ver}' important advantages of econom}^ and almost absolute 

 control over outside influences. It economizes room, tinware, and 

 labor. To be sure, it is necessarj- to use ice during a portion of 

 the time, but this is a small item of expense as it can be cut and 

 stored almost anywhere for a dollar a ton. Even this expense can 

 be saved in many instances where running water is convenient. 



The right temperature for setting milk is from 45° to 50°, to which 

 point it should be cooled as rapidly- as possible after straining. It 

 may set twelve, twent3'-four or thirty-six hours, as is most convenient ; 

 it is always best, however, to skim w^hile the milk is sweet. The 

 cream should be ripened at an even temperature of 52° in winter, 

 and G0° to 62° in summer. It must be stirred at least twice a day 

 or upon the addition of fresh cream, to insure uniformity' throughout 

 the iTiass. Churn as often as twice a week, or when the cream 

 becomes slightly' acid, at a temperature of 60° in summer and 64° in 

 winter. There need be no guess work or finger-trials about this part 

 of the work. The thermometer will alwa3-s tell us the exact point. 

 The market demands a June-colored butter the year round, and it 

 should be our aim as good and honest dairymen to satisfy the 

 market. All butter from herds of cows, even full-blood Jerseys, 

 is subject to a deterioration in color during the cold season, no 

 matter what the feed is. Do not hesitate to add a quantity of 

 coloring, guaged according to the demand of comsumers — it is as 

 honoi a])le and legitimate as it is to add salt. People are inclined to 

 taste more with their eyes than formerly, and no matter how fine 

 the flavor and texture, if the color is not right your butter will not; 

 command the top price of the market. 



