MODEL FARMS. 595 



not only for that, but so that the pluggers, which are worked by the pump-handle, and alter 

 nately lifted out and plugged in, forcing the cream through, may, without other guide, drop 

 directly into their proper places. The cream, thus rapidly and thoroughly strained, and all 

 parts mingled, is then ready for churning. 



The churning is performed by horse-power. After being carefully worked, the butter is 

 put up in half-pound prints for shipment. These are of the usual circular form about an 

 inch and a half high, each having a neat device upon the top which consists of the monogram 

 Echo in the center, surrounded by twelve stars, each star indicating a month of the year ; 

 and as they are represented in a circle, and of equal magnitude and brilliancy, the indication 

 is obvious that the quality and quantity of the butter do not vary the year round. 



As soon as the butter is moulded, each print is wrapped in clean muslin and placed in a 

 neat, white paste- board box. 



For final packing for shipment, the prints, each held in the little paper box, to keep them 

 from being defaced or otherwise injured, are packed in a wooden box, and sent from the dairy 

 every Tuesday and Friday morning by express, and are delivered at the residences of custo 

 mers on the evenings of those days without the butter being handled.&quot; 



&quot;We have thus given in detail some of the main features of the*methods practiced on 

 this noted farm, simply to show the perfect system to which such a business may be reduced. 



To give some idea of the benefits derived from keeping thoroughbred stock, and giving 

 them good care and kind treatment, we will briefly state that Filbert, the cow represented 

 standing at the left in the illustration of the centennial group, was sold by the proprietor in 

 1879 for fifteen hundred dollars. She gave in July of that year, 809 Ibs. of rich milk, and 

 in August 949 Ibs. The records of many of the others of the herd are Very high, although 

 not quite as good as that given. The Jersey Bull Litchfield was also winner of the Centen 

 nial award, and of the special prize of $250 offered by the American Jersey Cattle Club. 



That such a system &quot;pays,&quot; may be inferred from the fact that in the same connection 

 new dairy buildings have recently been completed about three miles from the original farm, 

 with apparatus for bottling five thousand quarts of milk daily, which, with the facilities 

 afforded by Echo Farm of 2,500 quarts, enables the entire establishment to send 7,500 quart 

 bottles of pure milk to New York each day. 



Deerfoot Farm. This farm is located in Southborough, Mass., and is the property of 

 Mr. Edward Burnett. The description of it given by Dr. E. L. Sturtevant in a recent Depart 

 ment Report, being the best we have seen, we take extracts from that authority for our pres 

 ent purpose: 



&quot; Perhaps it is safe to say that there is no farm in America which can present so much 

 that is novel and useful to the observer, as Deerfoot Farm. 



It is not amateur farming that is to be seen here, but real fancy farming, the use of 

 intensive conditions, the employment of abundance of labor, and the availing practically of 

 every new idea adapted to the conditions that promise improved profits. 



This farm covers about 300 acres, of which some 100 are tillable. Its specialties are 

 fancy pork, gilt-edged butter and cream, family milk, skim-milk, and buttermilk. 



To meet these requirements, much money has been expended for conveniences, and the 

 -farm partakes in its management of the character of a factory. The swine are grown on the 

 place, or to order, are slaughtered as pig-pork, and are presented for sale in small, neat, and 

 attractive packages, which include Deerfoot family pork, &amp;lt; Deerfoot hams, Deerfoot bacon, 

 Deerfoot jowls, Deerfoot pigs feet, Deerfoot sausages, Deerfoot lard, etc. From the pens 

 in the piggery, through the slaughter-room and packing- rooms to the market, there is the 

 most precise cleanliness, and the wise use of all the advantages that well-constructed machin 

 ery, moved by steam-power, can offer. In 1879 the number of pigs slaughtered was about 

 1,500, of an average weight of 175 pounds, the extreme weights of carcass being 140 and 

 250 pounds. 37 



