THE DAIRY. Ill 



THE DAIRY. 



ESSEX. 



From the Report of the Committee. 



There are many things to be considered in making good butter 

 and in making it profitable. First, good cows are indispensable, 

 as there is much difference in the quantity and quality of the 

 butter made from them ; hence every person should know the 

 quality of each cow separately. Good keeping is also necessary, 

 as it has much to do with the quality as well as the quantity of 

 the butter. In addition to English grasses, green corn-stalks, 

 pumpkins or carrots are good keeping for butter. Next, a good 

 place for setting the milk. It should be cool and dry, with good 

 ventilation, and, as much as possible, let the air draw through 

 the room. The room should also be kept light, as light tends to 

 make the butter yellow. Care should also be taken that nothing 

 having an offensive odor should come in contact with the butter, 

 as it rapidly imbibes anything of the kind. It is therefore 

 necessary that all the utensils used in the process of butter- 

 making should be kept perfectly clean and sweet. 



With regard to the process of making butter, we cheerfully 

 refer to the statements of those ladies who receive the premiums. 



It is said in some of the Eastern countries, at the present 

 time, they churn their butter as follows: Put the milk into 

 bottles made from the skin of the goat, put it on the camel's 

 back and start for market ; when they arrive, the butter is ready 

 for use. Such butter would hardly be expected to receive a 

 premium at our fair. Joseph Hoav, Chairman. 



Statement of Mrs. Carleton. 



I present for your inspection eighteen pounds and ten ounces 

 of butter, made in September, from the milk of six cows in two 

 days and a half. The milk was strained into tin pans and 

 placed in a cool and well ventilated room, the cream taken from 

 the milk in thirty-six hours after being milked, then churned, 

 and salted to the taste after standing in a cool place twenty-four 

 hours. It was then worked over till the buttermilk was all 

 out. 



