THE FUTURE OF BUTTER -MAKING. d'dl 



determination to do right. At present prices farmers do not get pay for the 

 milk, to say nothing of all the hard work and money invested. 



But this is an age of progression, and it has reached the dairying interest. 

 Men are on the lookout for the most profitable cows for this branch of industry, 

 and inquiring the quickest and easiest method of getting returns for the money 

 invested. I have already discussed the question of the kind of cow (Holstein), 

 from which to get the quickest returns. Now what are we to do with the great 

 amount of milk they yield? In some localities farmers have combined and 

 erected cheese factories, and a good quality of cheese is made which brings a 

 fairly remunerative price. But because people do not sufficiently appreciate 

 the value of cheese as an every day article of diet, the market is soon over- 

 stocked. Others living near town sell sweet cream for ice-cream, and still 

 another class sell milk in cities and towns by the quart and pint for family use. 

 But all are not thus favored. Those living remote from these outlets and in 

 the rural districts can not dispose of their milk except it is made into butter, 

 and by the women of the household, and some of them have so many other 

 duties, or are lacking in strength to carry on so much work. The question how 

 shall we make our butter has a two-fold answer. First, the deep, cold, setting 

 process of raising cream is the true method, and is certain to be used by the 

 successful butter-makers of the future. This process is fast gaining favor with 

 the people who are studying ways and means and their own best interests. For 

 family use the cabinet creamery is a labor-saving convenience, by doing away 

 with the washing of a large number of pans ; and the milk is excluded from 

 the surrounding atmosphere, filled with its obnoxious odors, and the cream is 

 of a uniform texture and temperature. It ought to be slightly acid to churn 

 and get all the butter. 



Once upon a time it was not supposed that any but city people could indulge in 

 the luxury of ice, but it will become an actual necessity in the making of good 

 butter, and no household is properly equipped unless there is a well filled ice 

 house on the premises. Formerly those who styled themselves first-class but- 

 ter makers, used the method of washing batter with water; but that idea has 

 been exploded. The improved method teaches us to work it, till there is not 

 a vestige of buttermilk left in the mass of butter. The highest type of but- 

 ter made now-a-days, and which will be the best in the future, is what is 

 called granulated. It has the appearance of kernels of wheat or small sized 

 peas. It is made by using the barrel churn, which has common sense princi- 

 ples about it, namely, concussion, with no wheels or paddles to break the gran- 

 ules or spoil the texture. The second answer to the question is a pleasing one, 

 because it takes off so much of the dirt, drudgery, and care from us women. 

 It is the cooperative, or neighborhood creamery. All through the west the 

 cooperative creamery is being established, and the products of these institu- 

 tions are commanding high prices, and getting the monopoly of the trade. 

 Dairy butter, or that made on the farm, cannot compete, either in quality or 

 quantity with it at present. Creamery butter is constantly quoted from three 

 to ten cents higher.than dairy butter. 



It would not be considered economy or labor-saving for each farmer to own 

 a threshing machine, clover huller, or small grist-mill, and to do his own 

 work. It is better that men who understand and like the business, should 

 own their creameries and do the work for the neighborhood. This theory 

 will apply to the dairying industry. At the creameries it is supposed that a 

 skillful person will be employed, who makes that his sole business. His time, 

 attention, and care are not distracted by a series of different duties. Creamery 



