THE DAIRY. 231 



is made up in one pound rolls and placed in grape leaves. For the English market, butter is 

 put up in one pound rolls and covered with jaconet and lace paper, and packed in small boxes 

 14x9 x 6 inches, twelve rolls in each box. M. Lepelletier, the largest exporter of this kind 

 of butter, ships it in refrigerator cars at the rate of 12,000 boxes per week. The different 

 kinds of butter are named from the places where they are made, and classified according to 

 quality. 



Philadelphia Butter. The manufacture of the famous &quot; Philadelphia print &quot; shows 

 that great care, uniformity, and system characterize all its processes. The milking is done 

 quietly and rapidly, the same milkmaid always attending to the same cows. The spring- 

 house is usually of stone, on a side hill, the floor covered with running water, and therefore 

 always cool and free from odors. Deep tin pans, painted on the outside, with bails for 

 handling, are filled to the depth of three inches, placed on an oak floor, and surrounded with 

 cool, clear water of a temperature of 58. The cream is taken off in twenty-four hours, kept 

 in deep vessels holding twelve gallons, and stirred whenever a new skimming is added. A 

 barrel churn is used, the churning lasting an hour, when a little cold milk is added to cause 

 the butter to gather. The buttermilk drawn off, ice-cold water is twice added, a few turns 

 given to the churn each time, and the last water is scarcely colored with milk. A gentle 

 rocking motion of the churn soon collects the butter, which is left two hours to drain off the 

 remaining water through a small hole made for the purpose. The butter is worked by a 

 corrugated wooden roller, revolving on a shaft supported over the centre of the table, which 

 also revolves under the roller. Beveled blocks at each end of the roller force the butter from 

 the ends toward the centre, so that the rolls are broken each time in fresh places. The roller 

 does not quite touch the table, and there is no crushing of the particles, but a separation of 

 the mass with a slight pressure which permits water or buttermilk to flow away. A cloth 

 which has been wrung dry in cold spring water is repeatedly pressed upon the butter until 

 not a particle of moisture is seen upon it as it comes from the roller, and the butter begins to 

 adhere to the cloth. This is called &quot;wiping &quot; the butter. An ounce of salt to three pounds 

 of butter is then thoroughly worked in by the aid of the same machine. Thus the processes 

 are all conducted without any manipulation of the butter by the human hand. It is finally 

 weighed out and put up in pound prints. One hundred pounds are churned in one hour and 

 prepared for market in another, and deposited in tin trays and set in water to harden. The 

 next morning it is wrapped in damp cloths, each pound by itself, put in a tin case upon 

 wooden shelves, with two compartments of pounded ice to keep it cool, and surrounded by a 

 thoroughly made cedar tub; it is sent to market, and often sold at a dollar a pound. 



Butter Yields, or How Much Cream for a Pound of Butter. The 



proportion of butter produced by milk varies largely according to the breed, season, 

 feed, etc. According to Willard s statement, it is usual to reckon twenty-five pounds of milk 

 for a pound of butter, as an average from the common cow. Some factories report a pound 

 of butter from twenty-two pounds of milk, and some even less. It must be remembered, 

 however, that fat is the chief variable constituent of milk, depending largely on breed of cow 

 or selection, food, etc. When we speak of a pound of butter from twenty -five pounds of milk, 

 we assume there has been no particular selection of the common cows as butter producers, 

 and that they are fed upon grass alone, or with no extra feeding to stimulate an extra yield 

 of butter. 



The editor of the National Live Stock Journal gives the following report concerning the 

 butter yield of cream, which contains so much valuable information that we quote it entire: 



&quot;In the Fairlamb system, and in others similar to it, 113 cubic inches, or almost two 

 quarts, are taken from the patrons of a creamery for one pound of butter; and the average 

 result proves this quantity to be nearly correct. It oftener falls short than overruns, so that 

 two quarts, which measure 115| cubic inches, would be nearer the measure required. This 



