JERSEY CATTLE. .123 



liours at 60° ; churn at 55° to 65° ; granulate, and wash with 

 cold brine. This can be done in a Blanchurd churn. Salt 

 with i to 1 oz. of the best salt ; work with lever butter- 

 worker"; wrap the prints or rolls with wax paper or wet 

 cambric ; transport to customers in tins, surrounded in sum- 

 mer by ice and in winter by an air chamber. 



Arrange, if possible, to make more butter in the winter and 

 spring than in the summer and fall. By distributing your 

 work more uniformly throughout the year, you will make 

 your profits greater and your labor less. 



Dairymen of Massachusetts, you have at hand markets 

 for your products equal to any in the world ; buildings, im- 

 plements, pastures and water better than most any in the 

 world. You can buy implements, seeds, fertilizers and 

 grain cheaper than any other people, — are your cows or 

 their products Avorthy of you or your advantages? Your 

 State consumes fifty million pounds of butter annually : 

 you make ten million pounds of this fifty, — you should 

 make forty of the fifty. Instead of less than two hundred 

 thousand cows, you should keep half a million ; and these 

 cows, instead of producing less than one hundred pounds 

 of butter each a year, should produce over two hundred. 

 Your butter costs you twenty-five cents, and sells for twent}^ 

 cents ; it ought to cost you twenty cents and sell for forty 

 cents. 



But to confine ourselves to the higher grades of butter : 

 You now make and market, we will say, fifty thousand 

 pounds a year at forty to eighty cents a pound ; you sJiould 

 make, and you could market, five hundred thousand pounds 

 at from fifty to ninety cents a pound. You can make this 

 advance by the use of Jersey bulls, and by the management 

 of the cows and their product outlined in these remarks. 



The Chairman. You have now an opportunity to pro- 

 pose any question to the lecturer. 



Question. How long does it take you to churn ? 



Mr. Goodman. From three to forty minutes. Twenty 

 minutes is the right time. 



Question. What do you get for your butter? 



Mr. Goodman. I have told you. Sixty cents a quart for 



