268 BOARD OF AGRICULTURE. 



until dry, then apply lard, rubbing very gently. I have never 

 failed of success, even in the most extreme cases. The above 

 applies, more especially, to what we call great milkers as with 

 ordinary cows, we seldom have any trouble. 



PRODUCTS OF THE COW. 



There is probably no way to dispose of milk so profitably, 

 provided a fair price can be obtained for it, or exchange this 

 product of the cow so quickly into ready money, as by selling 

 it by the can. By this method of disposing of milk it is unnec- 

 essary to keep swine. Next to selling of the milk the making 

 of cheese by the factory system, may be called the most desir- 

 able, all things considered. While the selling of milk may be 

 called the easiest, the making of butter certainly requires the 

 most attention and care. We cannot expect a prime article, 

 unless the closest attention, together with good judgment and 

 plenty of work, is bestowed upon it. While the principle that 

 the demand governs the supply, is true of nearly all branches of 

 trade, we can hardly apply it to that in choice butter. For 

 such, the demand is always greater than the supply, and is 

 ever on the increase. We cannot, therefore, afford to make 

 poor butter. The market calls for nothing but the choicest, 

 and such alone we must make, if we would follow this branch 

 of dairying with success. In glancing over the columns of our 

 agricultural weeklies, how often do we notice an inquiry 

 amounting to this : Why is there so much poor butter and so 

 little prime or " gilt-edged " in the market ? Why is it that so 

 few dairy women can make that quality so much demanded ? 

 This they call a mystery. It is no mystery to me. The qual- 

 ity has been sacrificed, for the most part, by want of care and 

 watchfulness. Not one of the many neat and careful processes 

 can be neglected nor even slighted. Every one must be done 

 at the proper time. 



I have noticed many articles upon the general subject of 

 butter making. One, perhaps, upon the temperature of the 

 milk room ; another as to the temperature of the cream, for 

 churning ; and others upon the amount of milk required to 

 make a pound of butter. Some give the amount as eight 

 quarts, others as nine, and some go as high as sixteen, but all fail 

 to state whether this is a general average of their whole dairy, 



