88 State Board of Agrtcultukk, &c. 



Kiade is so improved as to bring thirty-iive cents per pound, 

 and each cow will produce two hundred pounds, and all onr 

 dairies ought to produce as much, many do a good deal 

 moi-e, the net profits from a twenty cow dairy would be 

 increased from one hundred and sixty-two dollars to four 

 hundred and forty dollars, or nearly three times as much. 

 Too nnich of the income is now consumed for running 

 expenses. 



Success in butter making depends upon the careful 

 observance of nature's laws. Pure milk is the basis or 

 starting point, free from taint ov unpleasant odors. To 

 secure tin's, the cow nnist l)e in a healtliy condition, nbun- 

 dantly supplied witli food containing butter producing ele- 

 ments, must have pure air ;ind pure water. Gentle treat- 

 ment is very necessary, also, as the nervous condition 

 of the cow affects the (juality and quantity of the ])utter 

 prijduct. 



In short, if the cow is obliged to eat food or <irink water 

 containing germs of putrefaction, though the organs of 

 secretion may be laid under tril)ute never so much to 

 remove the difficulty, the germs of putrefaction will appear 

 in the milk. Not only must tlie niilk be pure, hut of 

 peculiar quality, to be most easily and profitably handled. 

 Some milk is rich in cheese, that fails to yield well of fine 

 butter; some milk yields butter of nmch richer color and 

 texture. Some cream comes to the surface of the milk 

 more readily, and is nmch more easily and quickly churned, 

 and can be churned at a higlier temperature with equally 

 good results. 



