JERSEY CATTLE. 



195 



Now let the housewife or daiiy inakl insist that the milk shall be 

 brought promptly to the milk room, which room is also above 

 ground and protected from all cellar and kitchen and bed and 

 sitting-room odors, and exposed to all the airs that blow, and in 

 this room let the milk be set in shallow open pans and at a tempera- 

 ture of 60° the year round. There are man}' very "convenient" 

 methods of setting milk in deep oi)en, and deep covered, and deep 

 submerged cans, and a verj' unifom qualit}" of butter can be made 

 in most of them but it is "uniformly" bad, or at least very negative 

 in its quality. I am speaking of Jersey butter only, now, and that 

 of the highest qualitv. Shallow, open settings, at a temperature of 

 60° and with plenty of fresh air moving about it, are the onl}' con- 

 ditions by which Jersey milk will yield that cream which will make 

 "the best butter." 



Oxygen ! tiie cows want it to produce the best milk and the milk 

 wants it to produce the best cream, and the cream wants it to pro- 

 duce the best butter. The heavy tallow-like fjits in butter can be 

 secured in good condition in most any form of pans and at most anj' 

 temperature, but to get the valuable oils liberated, those oils which 

 make butter (butter, not tallow or suet), those oils which give the 

 best Jersey butter its fragrant, nutty, appetizing, healthful flavor, 

 to develop these oils in their perfection, I know of but one process, 

 viz: small, shallow, oj^en pans with plenty of fresh air at 60°. 



As to the churning of sweet or sour cream the taste of the 

 majorit}- of one's customers must decide ; and so with regard to 

 salting ; and so with regard to coloring. Most of the purchasers of 

 high priced butter to-da}- prefer that which is made from cream 

 churned just as it begins to develop a bright, fresh acid taste, and 

 they do not want over one-third of an ounce of salt to each pound 

 of butter, and they like their butter deeply colored ; and why not 

 give it to them dark brown, or white, or black if the}' want it, so 

 long as the coloring matter used is, like annatto, perfectly' harm- 

 less? My own customers like their butter made from sour cream, 

 nor do the}- care to have all of the butter-milk or water worked out, 

 none like over one-third ounce of salt, and some prefer no salt at 

 all, and at 60 to 70 cents a pound the year round, I am very much 

 inclined to humor them in all of their preferences ! So much for 

 those general rules which apply to all butter makers. As to the 

 particular methods and machines which I am about to name or have 

 already named, I can say that not one is commended which I have 



