BUTTER-MAKING. 253 



particular liranch, and then devote his whole energies to that branch 

 until he understands it thoroughly. 



We have first to consider in the subject of butter-making the 

 natural adaptability of the locality. Where in the whole State of 

 Maine do we find better natural facilities than in the Ossipee Valley ? 

 Our hillside i)astures furnish the best and sweetest of feed and an 

 abundant supply of pure spring water in all ordinary' seasons. 

 This is a natural grass region. Our wet, swampy lands, overgrown 

 with bushes and bulrushes, can easily be made by drainage and 

 improvement to produce from two to three tons of the best timothy 

 per acre. We are too far from the large markets to make the 

 baling and shipping of ha\' remunerative, even if desirable. No 

 better market can be found for the hay produced upon the ftirra than 

 b}- feeding it to good cows. We want higher farming — we want 

 more manure applied to our acres, and a consequent larger j'ield 

 per acre. Ever}' year our productions are brought more and raoi'e 

 into competition with those of the cheap lands of the West ; and in 

 order to compete successfully, or even to hold our own, we must 

 increase the fertilit}' of our farms. 



I contend that there is no surer or more profitable way of doing 

 this than by the making of fine butter. We need first to consider 

 the cows, as they are the machines which manufacture the rough 

 materials. A good cow need not necessarily be a full-blood Jersey 

 or Guernsey. High-grades of either breed are undoubtedly equally 

 as good for all practical purposes. These grades should be obtained 

 b}- crossing the thoroughbred bull on our best native cows. Choose 

 a good sire from a familj- of noted butter producers. S[)ecial 

 attention should be paid to the selection of the best cows as founda- 

 tion stock — they should be tested both when fresh in milk, and after 

 milking six months ; and all cows that connot make seven pounds 

 of unsalted butter a week should be rejected. 



The general characteristics of a good butter cow aie a fine, 

 intelligent head, small horns, thin, longish neck, short and rather 

 small legs, large barrel indicating food capacity, fine switch well 

 covered at the tip with golden scales, ears yellow on the inside, 

 udder large and well covered with veins. The udder when empty 

 should be small and thin, not fleshy, teats of good size and well set 

 apart, milk veins large and knotty, running well forward on the 

 belly ; a broad and high escutcheon,, rich mellow skin, and soft, fine 

 hair. Such cows are frequently to be met with amongst our common 



