152 BOARD OF AGRICULTURE. 



churnings alike. I would like to ask Mr. Everett how he 

 does it. 



Mr. Everett. That requires a little experience only. A 

 good dairy-woman will understand very soon about how much 

 carrot is required for so many quarts of cream. There is 

 great difference in carrots. Some carrots are perfectly worth- 

 less for the purpose of getting coloring-matter. Get the real 

 orange carrot. It is very easily obtained. Two grated car- 

 rots are enough for twenty pounds of butter. 



Mr. Sessions. Our experience has been, that, if we buy 

 and sow what is called orange-carrot seed, it comes up a very 

 different kind. 



Question. Do you heat your milk ? 



Mr. Everett. In the winter season I heat the milk, 

 immediately after it comes from the cow, up almost to scald- 

 ing heat. The milk is heated, and put away to cool as soon 

 as possible. We heat it for two purposes. One is, that heat- 

 ing milk destroys the bad odor that affects the taste of the 

 butter. Great care, we all know, must be exercised, in ex- 

 tracting the milk from the udder of the cow, that every thing 

 is perfectly neat and clean. A lump falling from the cow, 

 which may be half as big as a pea, will injure the taste of a 

 considerable churning of butter, or a cheese. Great care, 

 therefore, should be taken in milking, that every thing is 

 perfectly clean, and as neat as a woman's kitchen. We scald 

 the milk for another purpose : the butter will come quicker. 

 The box of butter to which I alluded, which I carried to 

 market yesterday, was only eight or nine minuter in coming. 

 If you scald your milk immediately when takan from the 

 udder of the cow, your butter will come a great deal quicker, 

 and come perfectly hard and nice. 



Mr. Cheever. I have but a word or two to say, and that 

 will be upon the subject of coloring butter. Coloring butter 

 with carrot is an old method. But all people do not like car- 

 rot in butter any better than in hash. They have a choice 

 where they will take it ; and some do not like carrot at all. 

 Butter that is colored with carrot will taste of the carrot 

 more or less : it is more or less offensive. The butter-color- 

 ing preparation that has been referred to is almost tasteless, 

 almost odorless. It may be represented by the bloom on a 

 plum, which you can rub off, which has no taste nor smell. 



