452 ANNUAL REPORT OF THE Off. Doc. 



If a person wants to buy butter, be means to bave butter, and if 

 be wants grease be will buy laid, neatsfoot oil or axle grease; and 

 ii a person bas butter tbat is lit for notbiug but to take tbe place of 

 tbe aforenamed, be must lower bis prices to a level of tbose articles, 

 and tbat bears down prices even for a good article. Tbe maker of 

 bad butter, not only wrongs, yea, robs himself, but bis neighbor also. 



If you w'ant to get a first class butter to market, you must start in 

 tbe beginning of the process and all along tbe line erect a series of 

 defences, as it were — like Gen. Kitchner did in South Africa, and 

 then like in his case, you may be broken in upon at times, your wires 

 cut, your trains smashed and some of your dude soldiers (notions) 

 captured. 



First, the cow numufactures the milk and butter fats and from the 

 feed and water you give her. See to it that it is pure, wholesome 

 and nourishing and of the right and proper quantity and proportion. 

 The cow is a machine and she is a mother. As a machine you want 

 to have her utilize all possible energy to turn out the desired product. 

 Asa mother she has an extremelj^ sensitive organism, which demands 

 the same thoughtful care in providing for her comfort that we give 

 to our human kind. Make your cow perfectly comfortable and most 

 emphatically keep her perfectly clean. 



Unless your cow- is clean you can not have clean milk, and if you 

 liave milk that is not perfectly clean, better feed it to the pigs at 

 once. Don't depend on the milk strainer, as there is no strainer on 

 {he market that will strain out of the milk dirt in solution. If you 

 keep the dirt out of the milk, you are on the high road to success. 



You may talk learnedly about germs, bacteria, bacilli, streptococ- 

 cus, micrococcus, staphylococcus or any other ''cus'' you please, it 

 s:raply means dirt. It indicates a dirty cow, a dirty milk vessel, a 

 dirty milker, a dirty stable. Change this to scrupulous cleanliness. 



A clean cow^, clean milk vessels, a clean milker, a clean stable in 

 which the milking is done and fully half the victory i^ won. 



After the milk is drawn you want to shorten your "line of defense'' 

 by running it through the separator immediately. When I say 

 separator. I do not mean water can. This reduces the bulk by at 

 least six-sevenths, and this smaller quantity can so much more 

 easily be kept from contamination. 



Observe the same rules of cleanliness with the sej'arator and cream 

 cans, and place where cream is kept and ripened. Run the cream 

 from 38 to 40 per cent, butter fat. Be careful it does not get too 

 acid. Churn at the lowest possible temperature. Always use "a 

 thermometer. If you guess at or test cream by sticking in the finger, 

 as is often done, ray word for it you will have a pack of trouble. 

 (Witches are apt to get into cream, tested that way and the butter 

 will not come.) 



