304 AMERICAN AGRICULTURE. 



milk will give in summer' five per cent, more butter than the 

 cream from the same quantity of milk will give. Butter of 

 the best quality can be obtained without difficulty both in 

 winter and summer. No special attention to circumstances 

 or change of method is at any time required. The churning 

 in winter and summer is alike simple and easy. The butter 

 is not only of the best quality while fresh, but is also best for 

 long keeping, when properly cured or salted. 



Cleanliness is peculiarly necessary to the manufacture of 

 good butter. Cream is remarkable for the rapidity with 

 which it absorbs and becomes tainted by any unpleasant 

 odors. It is very necessary that the air of the dairy should 

 sweet, that it should be often renewed, and that it should be 

 open in no direction from which bad odors can come." 

 (Johnston and other authorities.) 



The statement of J. T. Lansing, who received the first 

 premi.im for butter from the New- York State Agricultural 

 Society, is as follows : 



1 . The number of cows kept is ten. 



2. Keep them stabled through the inclement season ; feed 

 them from three to four times per day with good hay or green 

 stalks ; when near coming in, add some oats, barley, or corn 

 cracked. In summer, good pasture, with living water acces- 

 sible at all times, and plenty of salt. 



3. Treatment of milk and cream before churning. Strain 

 the milk in tin pans ; place them in a cool cellar for the 

 cream to rise. When sufficiently risen, separate the cream 

 from the milk ; put in stone jars, well prepared before 

 churning. 



4. The mode of churning in summer. Rinse the churn 

 wifcji cold water ; then turn in the cream, and add to eacli jar 

 of cream put in the churn, full one-fourth of the same quan- 

 tity of cold water. The churn used is a patent one, moved 

 by hand with a crank, having paddles attached, and so con- 

 structed as to warm the milk, if too cold, with hot water, 

 without mixing them together. The milk and cream receive t 

 the same treatment in winter as in summer ; and in churn- 

 ing, use hot instead of cold water, if necessary. 



5. The method of freeing the butter from the milk, is to 

 wash the butter with cold water till it shows no color of the 

 milk, by the use of a ladle. 



6. Salting the butter. Use the best kind of Liverpool 

 sack salt ; the quantity varies according to the state in which 

 the butter is taken from the churn ; if soft, more, if hard, 



