]C)(j BOARD OF AGRICULTURE. 



not used, and used until I have become well acquainted with it, and 

 with it as compared with the other leading machines or implements 

 of its class. 



In regard to milk pans, I prefer, first, the small, shallow, open pan, 

 in a carefully made milk room, so arranged that it can be maintained 

 at a temperature of 60°, with plenty of fresh air each da}' in the 

 year. But such a milk room is very expensive to make and more 

 expensive to manage, and to keep cool in summer and warm in 

 winter. Such milk rooms, in wings of houses or in separate build- 

 ings, do exist, but in first cost and in after management thev are 

 out of the reach of the great majority of even the most ambitious 

 butter makers. The nearest approach to this ideal milk room, 

 known to me, is that provided by the Ferguson Manufacturing Co., 

 in their Bureau Creamer^' ; by its use an extremely high and 

 uniform qualit}" of butter can be produced, and much labor, expense 

 and anxiet}' saved. The first cost is not great, the workmanship is 

 verj' satisfactory, and the firm putting them before the public are 

 business men and gentlemen. 



My experience inclines me to say that to produce the best butter, 

 milk should be skimmed promptlj' after standing at 60° thirty to 

 thirt^'-six hours. 



As to l)iitter working and butter workers. Butter working cannot 

 be taught by verbal instruction, nor am I sure that it can be taught 

 b}' example either; the good batter worker, like a poet, is born, not 

 made. Moreover, the amount of working and the intervals must 

 depend a good deal upon the kind of churn used and the quality and 

 condition of the salt. As to butter workers (the machine, not the 

 person), I know nothing as satisfactory as the lever and inclined 

 table — unless Mr. Blanchard has discovered this long sought 

 tool in his hand worker ; this 1 have not yet had an opportu- 

 nity of trying, but it certainl}- has an inviting nppearance. 



No churn i)ioduces a grain equal to the Blanchard, and none do 

 their work with more ease or [)romptness. Oscillating churns of 

 most all patterns cause the butter to come at the end ot the mass of 

 cream before the l)ulk in the centre has broken, which inequality 

 ruins the grain of tluit which conies first and of course destroys the 

 value ot the entire churning. Tliese objections apply also to revolv- 

 ing barrel and box ciiurns, and they, like the oscillating. occup\', 

 some when at rest and all when in motion, far more room than the 

 Blanchard, and most all are patterns difficult to cleanse. The 



