THE DAIRY. 315 
if is heated nearly to the boiling point by means of steam passed through 
a coil of copper pipe at the bottom of the vat. The milk then receives 
an addition of one and one- quarter pound of the best white granulatec 
sugar to each gallon, after which it is drawn into a vacuum pan of 3,600 
quarts’ capacity, where it is again heated by steam for about three hours, 
losing 75 pér cent. of its bulk. Itis then drawn off into cans holding 
forty quarts each. These cans are set in a large vat containing water 
kept at a temperature equal to that of the milk they contain, and, when 
the temperature of the milk is reduced below 709, it is emptied into large 
cans, and thence drawn into small cans holding one pound, which are 
immediately sealed to exclude air, and made ready for market. ‘The 
wholesale price at the factory, in the latter part of the year 1869, was 
$3 59 per dozen cans, or a trifle over 29 cents per pound. Condensed 
milk is also prepared without sugar. 
MISMANAGEMENT IN BUTTER-MAKING. 
The exigencies of trade, especially of foreign demand, have wrought a 
very marked improvement in the quality of American cheese; but the 
butter of this country, notwithstanding the influence of emulation gene- 
rated by association and the successful example of superior butter- 
makers, presents a low average of excellence. 
Mr. F.D. Curtis, of Saratoga County, New York, in charge of the exhi- 
bition of dairy products at the New York State Fair in 1869, administered 
some severe reproofs to the butter-makers of the-State as they were rep- 
resented by exhibitors at the fair, and mentioned the following defects: 
Mixture of sour milk with the cream, causing rancidity in the butter; 
carelessness in putting down the several layers of the firkin or tub; neg- 
lect of proper precautions against injury from changes of temperature 
in transportation. Two-thirds of the butter marketed is damaged by 
such mismanagement, and depreciated in price. When exposed to sale, 
it is generally found that the lower portion of the contents of a tub is 
the poorest, and the discovery of this fact causes not only a diminution 
of price on the whole package, but also suspicion of intended deception. 
Yet no deception has been intended. The difference in quality has arisen 
from i improper ss raga Sraenen of the lower layers, the upper layer having 
been kept in good condition by carefully covering it with salt when 
placed in the tub. When forwarded to market in warm weather, this 
imperfectly packed butter is placed in the low temperature of an ice-car, 
and on its arrival at the city depot it is often unloaded and carted un- 
der a broiling sun. The method of packing the best Philadelphia butter, 
which is put up in nicely stamped rolls, placed in tin pails with ice-res- 
ervoirs at top and bottom, and then packed in wooden tubs with closely 
fitting covers, nets the producer 40 to 50 per cent. more than is received 
for large and imperfectly marketed packages. 
Behind all such errors of manufacture and’ handling of the product, 
lies the primary evil of mismanagement of the animal, the living machine 
of production. Neglect to provide shelter from burning suns; stinting 
of nutritious food in winter, after milking hard through the summer 
months ; the use of close, ill-ventilated stables and scantily littered stalls, 
and. carelessness in eliminating noxious weeds from pastures, lead to 
the most serious evils, abortion included, and are yet frequent among 
farmers who cannot justly plead want of information as their excuse. 
At no other period, perhaps, is want of care so injurious as at the time 
of “coming in.” Mr. Harris Lewis, of Herkimer County, New York, re- 
marks that, from the time cows commence coming in to the time of 
greatest yield of milk, (a period which may be assumed at three months’ 
