62 VERMONT DAIRYMEN'S REPORT. 



CREAMERY AND DAIRY PRINCIPLES APPLICABLE 



IN DAIRYING. 



Prof. C. H. Waterhouse, Instructor in Dairying, N. H. Col- 

 lege of Agr. and Mech. Arts, Durham, N. H. 



INTRODUCTION. 



As a matter of course, everyone who keeps cows for the 

 purpose of making butter is desirous of making an article that 

 will bring the best price possible, and of making the greatest 

 amount of butter possible out of the milk produced. When the 

 milk is delivered to a creamery it is usually manufactured by 

 those who have been well instructed in the art of butter mak- 

 ing, and the result is that, as a rule, a fairly good article is 

 made. Besides this the creamery is equipped with appliances 

 which enable its butter maker to obtain very nearly all the but- 

 ter contained in the milk ; and by his knowledge of what the 

 general butter market demands, he is able to produce an article 

 which is readily sold. 



But the case is different with those who make butter on 

 farms, where by far the greater part of the butter in this country 

 is made. While on some farms excellent work is done and a 

 choice article is made, which brings a fancy price, yet 

 through ignorance of correct methods of manufacture and of 

 the demands of the market and, in many instances, through 

 careless and slovenly habits, the great bulk of farm-made but- 

 ter fails to bring the price it should, entailing a loss on the 

 farmers of the country which is enormous in the aggregate. It 

 is for the benefit of the latter class that this article is written, 

 with the hope that some suggestions may be given, and some 

 ideas advanced, which will serve to improve the methods of 

 the dairyman and increase his profits. 



GOOD MILK. 



To make good butter one must have good milk, and this 

 comes only from healthy cows, fed on good, sweet pasture or 

 on good sweet grain and other forage, cows which have pure 

 water to drink and pure air to breathe. Certain obnoxious 

 weeds — leeks, wild onions, rag-weed, and others — give the 

 milk and the butter made from it a decidedly bad flavor ; so 



