TIME FOR MILK TO STAND. 295 



hours, the butter made from the cream that you get after that is 

 never of so good quality as it would have been if the milk had 

 remained undisturbed for twenty-four hours. You get the 

 finest and best quality of butter in twenty-four hours, but I am 

 satisfied you get more butter if you let it stand longer, and I 

 have never been able to find anybody who could detect differ- 

 ence enough to make any difference in the price. I have no 

 doubt that cream taken from milk after standing twenty-four 

 hours, and churned immediately, before it has changed at all, 

 will make the sweetest butter. When it has remained thirty- 

 six hours, the cream is new, but it is not sweet. That is the 

 time, I think, to make the best butter, when it is new. 



Mr. Hubbard. I had some experience in the Worcester Co. 

 cheese factory, which was the first factory started in Massachu- 

 setts. We operated somewhat in the making of butter and 

 cheese at the same time. We heated our milk with steam, and 

 we applied the steam-engine so as to churn the milk and make 

 butter from that. We made a very excellent quality of butter, 

 but we found that we got a small quantity, and then the milk 

 went right into cheese, which, to all appearance, was just as 

 good as before ; showing that the butter, when everything is 

 perfectly sweet, is of excellent quality. We found this diffi- 

 culty : that when so much liquid was churned, the amount of 

 butter was so small that it troubled us to gather it well, and we 

 abandoned the experiment. 



Mr. Had wen, of Worcester. In the essay of Mr. Ellsworth, 

 he gave us the length of the stalls. It seems to me the better 

 way is to make your stalls a little short, and then lengthen them 

 according to the length of your cows, which you can easily do 

 by putting down joist. You find that some cows need stalls 

 from four to eight inches longer than others. And furthermore, 

 if you have your flooring level, and then put down 2 by 4 joist on 

 the back part of the floor, and fill the floor with bedding, that 

 prevents the bedding from slipping back, and makes a very com- 

 fortable, dry floor for the cattle to stand on. 



Now, in relation to bitter butter. There are various causes 

 for that. If you feed your fodder with wormwood in it to cows 

 in autumn, you will have bitter butter ; and of course you will 

 have bitter butter if you let your cream remain too long. Mr. 

 Hyde has alluded to the poor butter which is made. There are 



