446 ANNUAL REPORT OF THE Off. Doc. 



I am toid Roqiiefoi't is made in France from goat's milk. After it is 

 made it is put in solitary confinement until its whiskers turn gray 

 and gangrene sets in, when it is taken out and chained to a post. 

 Before it is served it is chloroformed or knocked on the head witli 

 an axe. 



It is then brought to the table in small cubes about the size of a 

 domino. I have seen limburger strong enough to shoulder a three 

 bushel sack of wheat, but a piece of Roquefort the size of a dice can 

 carry en election. To this add the strength of XX tobasco sauce 

 and ihen you will get a faint idea of the butter that is occasionally 

 served to the institute workers. My friend Agee says the State 

 pays fcr it, but the State need not eat it. The man who makes this 

 kind of butter is not only his own greatest enemy, but I do not 

 blame all mankind if they feel enmity towards him. I do, emphat- 

 ically. He (ills the tubs of the butter renovators who are thereby 

 enabled to place a pretention on the market that undermines the 

 price of honest goods, and the digestion of the consumer. 



IJut I am to speak of fine butter, how to make it and how to sell it. 

 To make good butter we must begin in the beginning, and that is at 

 the cow and her feed. Some cows are bred to be producers of good 

 butter as well as good butter producers, others are good beefers, 

 and still others are good for nothing, and they will all be true to 

 thtir nature and tendencies. Therefore, if you wish to make good 

 butter, select a cow bred up to the capability of making a profitable 

 quantity of good, honest yellow butter. Give that cow good shelter, 

 warm in winter^ cool in summer and well lighted and ventilated; as 

 you must see to keep her and her stable perfectly clean, and she 

 must have plenty of pure air to breathe. Have a supply of pure 

 fresh water within her reach so she can take what she wants at all 

 times. All this and much more to keep the cow in perfect health, 

 as otherwise she can not give milk wholesome enough to make fine 

 butter. 



THE FEED. 



This is the raw material out of which the cow manufactures the 

 butter fat. Does feed have any effect on the butter? Did you ever 

 turn the cows into a pasture where there was a lot of garlic? Or 

 feed them a lot of cabbage or turnips before milking? Surely, feed 

 has a very decided effect on butter. Some makes it hard and 

 crumbly, some soft and salvy, some gives it a musty flavor. There- 

 fore, it is quite essential that we should study to discover such 

 combinations of feeds as will nourish the animal most corapletelv 

 and produce the finest butter at the least cost. This is an important 

 and comjdicated problem, tliat can generally be best worked out 

 individually with the feeds that are available in a given locality. 

 After the feeding problem the next great question to consider is: 



