500 FARMERS' INSTITUTES. 



Mr. Johnson: The first working is to mix the salt; then as that dissolves 

 it makes streaks of salt that needs to be worked out, and there is no use in 

 trying to complete the job at the first working, as it can't be done till the 

 salt is dissolved. 



Mrs. Fellows: If we have but one cow how can we churn within 36 hours 

 of milking ? 



Mr. : Keep a Jersey ! 



Mr. Fellows: Cleanliness and the kind of feed are prime elements of good 

 butter. My wife never lets me go near the milk pail after milking till I 

 have washed my hands. 



Mrs. Jordan: Will washed butter keep when packed as long as unwashed? 



Mr. Johnson : Milk or buttermilk decomposes butter as quickly as any 

 other cause, and I know of no way of getting this out as well as by washing. 



Mrs. Jordan : Is soft water better than hard ? 



Mr. Johnson : Very hard water is not as good as soft ; but the soft water 

 must be clean. 



Mr. Hutchins: What breed is best for butter, and what feed? My expe- 

 rience has been with Holsteins, fed with corn fodder and one-third corn and 

 two-thirds oats, ground together. 



Mr. Carter : I have tried two Holsteins, and have not had good results as 

 compared with others. 



Mr. Dillenbeck : I keep Durhams, and feed like Mr. Hutchins. Good feed 

 and stabling, and cleanliness in making are the chief elements of good but- 

 ter. 



Mr. E. W. English : We have Eed Polled cattle, and feed as Mr. Hutchins 

 does, with the addition of wheat bran and roots — flat turnips, potatoes or 

 wurzels, and like our breed for butter and beef. Think the bran adds much 

 to butter yield. I feed one bushel of bran to one bushel of ground feed — 

 one-third corn and two-thirds oats. 



Mr. Cooley: My cattle are grades, Durham, Devon and Hereford, and I 

 think feed will make them all good. 



Mr. Friend : I combine stalks and clover hay, and equal weights of corn 

 and bran. I like that better than only stalks. I have made butter 30 years 

 and for some years found selling more of a trick than making. It takes some 

 gumption to make butter. Three-fourths of an ounce of salt to one pound 

 of butter is enough, if you wish the best price. Years ago my wife did it 

 all, and salted by guess. Later I took it in hand, and weighed one ounce to 

 the pound, but the customers complained of the amount of salt and I found 

 that three-fourths of an ounce is enough. 



Mr. English: I think deep setting better than shallow, as you can better 

 control temperature and it saves labor. The ladies find this a great consid- 

 eration. 



Mrs. Wachs: I fully agree with this. We set three-gallon cans, so deep 

 that the cream is three inches thick on the top and it saves greatly in labor. 



Mr. English: Our Ked Polled cattle are all young; the oldest five years 

 old. A three-years- old, in milk three weeks, makes one pound of butter a 

 day. There have been cases of the breed making fourteen pounds a week 

 for nine months. 



Mr. Wachs: I advocate deep cans, outdoors in water or snow. Last spring 

 we had two two-years-old heifers and a poor cow coming in in summer. I 

 had cans twenty inches deep with flat lids, seven and one-half inches in diame- 



