No. 7. DEPARTMENT OP AGRICULTURE. 635 



2. It is necessary to cliurn the cream as close to the cow as j)os- 

 sible. The too common practice of holding cream for a week, ten days 

 or two weeks before delivering at the creamery is responsible for many 

 of the troubles of the buttermaker. 



3. The creamery building and machinery ought to be sanitary and 

 convenient. There ought not to be the least possibility of a taint 

 entering cream or butter after it arrives at the creamery. The plan- 

 ning of the building and the equipment of machinery ought to be such 

 as to reduce the labor of buttermaking to the lowest point possible. 



4. Control of the lactic acid in the cream is a fine point in butter- 

 making and i-equires the judgment and skill of a trained man. Per- 

 sonally, we favor churning clean-flavored cream with a very small 

 amount of acid — sweet or nearly so if practicable. We believe that 

 such a method will produce the finest flavored and the best keeping 

 butter. The development of high acid on the cream may be resorted 

 to with tainted cream, or when catering to a special market whose 

 consumers do not appreciate the fine aroma of comparatively sweet 

 cream butter, but for finest flavor and appreciation of the best tastes, 

 we recommend sweet cream butter, mildly salted. 



5. A combined churn is necessary in a modern creamery — also a 

 pasteurizer and cooler. These are the most important machines 

 (after boiler and engine) for the buttermaker. An upright cream vat 

 with circular water jacket on the outside for cooling, we have found 

 to be a very convenient form of cream vat, where a large supply of 

 cold water is available. 



G. Do not put too much salt into fine butter. From one-half to three- 

 quarters of an ounce of salt per pound of butter is ample. Many spoil 

 good butter by using too much salt. 



7. Work the butter so that it is close and waxy in texture, con- 

 tains not over 15 per cent, moisture and is uniform in color. Don't 

 overwork so as to make greasy butter. 



8. Put the butter up in the most attractive and suitable package 

 you can get. Market it as soon as possible and try to get it to the 

 consumer as quickly as you can. 



9. If Ave follow the foregoing rules we shall not be far from the 

 kingdom of good buttermaking and many shall rise U]) and call us 

 blessed. 



PROFIT IN MARKET HOGS. 



By J. E. DODGE. 



I fear you may be disappointed in what I will say, as I am not a 

 public speaker, having devoted too much time to feeding, breeding, 

 and handling the hog and dairy cow to increase their productiveness. 

 Profit in market hogs depends on so many things that I hesitate to 

 tell you what little I know, as many here probably consider the profit 

 in pork-making as a delusion and a snare, esp,ecially with eight cent 

 hogs and seventy-five cent corn. If I were to say in a few words, how 

 to make a profit from market hogs, I would say : better hogs, cheaper 

 fcnl. and better care. Many hogs, and some breeds have been 

 nearly ruined by close confinement and excessive corn feeding. To 

 make a i>rofit Ave must have first-class hogs, and warm, comfortable 

 quarters for them ; neither need be expensive. I prefer the separate 



