40 



Example. Two pulleys are 8 and 24 inches in diameter, and 8 feet 



is the distance between the centres ot the shatting. b-r-34=:32, 32h-2^= 

 16, 16X3^4^=52 inches=4 feet -i inches, and -4 feet 4 inches-j-16 (twice 

 the distance between the centres of the shafting-)=:20 feet -t inches which 

 is the leng-th of belt required. 



CREAMERY BUTTERMAKING. 



By C. W. McDouGALL. 



The practice of the art of buttermaking- must always be one of evolu- 

 tion. Advancement is an assured result when we earnestly endeavor to 

 make our practice conform to methods that have been proven to be sup- 

 erior to our own. These superior methods may be the result of scienti- 

 fic investigation or of the intelligent observation of practical men. To 

 teach any method as an infallible one would be assuming a false position. 

 The claims made for the perfection of the method would in reality be a 

 reflection upon the intelligence of the scientists and buttermakers of the 

 future. On the practical side of the question, however, we know that we 

 do not adapt with sufficient readiness methods which would produce a 

 marked improvement. 



We should all like to have our supply of milk and cream in what we 

 now think is first class condition, and have the butter made in a modern 

 creamery bv the most improved method. Granting that we accomplish 

 all this, we should find that there still remains room for much investigation 

 and improved practice. When we recognize this fact where are we to look 

 for justification in our too common method of blundering along in the 

 dark at the mercv of so many foes? It would be quite difficult to find 

 a more unscientific practice than that of some of our buttermakers at the 

 present time. 



On the farm, the intelligent production of milk and the proper care of 

 this milk, or the cream obtained from it, are very essential factors in the 

 manufacture of good butter. This is especially true in the case of cream- 

 eries operated on the cream-gathering system, for here each patron be- 

 comes to a large extent a buttermaker as he handles the cream at one of 

 the most important stages of buttermaking. It is to be taken for granted 

 that all creamery patrons know the value of having good cows supplied 

 with an abundance of good food, pure air, water, etc. On these we must 

 depend for the natural flavor or individuality of the milk or cream, and 

 it may be said on behalf of our creamery patrons that very little complaint 

 can be made on account of poor flavored milk at the time it is taken fVom 

 the cow. But when we consider the length of time the milk or cream 

 is cared for by the patrons, and the quality of this care, we find evidences 

 of inexcusable neglect. To take wholesome milk from a kind and gener- 



