442 DOMESTIC ECOXOMY. [Chap. IV. 



grain ; then put it away in some sweet, cool place out of tiie I'cach of any bad 

 odor which it might absorb. "When it has stood long enough to get its 

 proper rich color, work it over and lay it down and keep it with the same 

 degree of care. It would spoil in sixty days in a common farm cellar, 

 where meats, fish, and vegetables are kept. 



" It would bo a much easier task to teach a man to make a watch than how 

 to make the first quality of butter, as it is the most sensitive and the most 

 liable to injury of all the eatables extracted from the vegetable kingdom. 

 It is so sensitive as to partake of everything that can affect it that it comes 

 in contact witli — as onions, carrots, parsneps, turnips, fish, or anything else 

 that would make it unpalatable, either in the butter or the milk before 

 churning. Not only so, but the butter partakes of everything the cow cats 

 or drinks, and the longer it stands after being made, the more perceptibly 

 will the unpalatable things on which she fed make themselves manifest. By 

 this it will be seen that the most important thing for first quality of butter 

 is the food for the cow. jS'eithcr from roots of any sort or kind, nor grain 

 of any description, can first quality of butter be extracted. It must be from 

 something that imparts a sweeter and finer fiavor. The cow must give good 

 rich milk, as first quality of butter can not be made from poor pale milk, 

 for it lacks the essential quality of good buttel"." 



Hcit and quiet are as important to a butter-producing cow as good food. 

 She should never be dogged, beaten, driven on a run, nor have her quiet in 

 any way disturbed. 



499. CJiurnins, Washing, and foloriag Batter. — In spite of all the patented 

 improvements, the old dasher churn still holds its position, not only iji fam- 

 ilies, but among dairymen. The following are A. B. Dickenson's directions 

 for churning milk and working butter : ' 



"The churn should be as nearly straight up and down as possible, as the 

 dash shouldstir all the milk every stroke it makes, so that the butter in the 

 churn should all come at the same time. If the niilk is too cold, the only 

 safe way to warm it is to place a pail of milk in a large boiler of warm wa- 

 ter to bring it to the exact temperature, whicli is about 55 to 60 degrees — a 

 few degrees warmer in cold than warm -weather. As soon as the butter has 

 come and gathered, take it immediately from the churn in its warm state 

 and put it in a large wooden bowl, wliicli is the best vessel foi- the pui-pose ; 

 then put it in cold, soft water; then commence pulling the butter over with 

 the ladle in so gentle and careful a manner as not to aftect the grain, for as sure 

 as that is injured at the washing or working, the butter becomes oily and 

 can never be reclaimed. Every particle of milk must be washed out, and 

 then season with the best Liverpool salt. Set the bowl away until the next 

 day, and when sufliciently cool, work the mass thoroughly, but not so as 

 to make it oily, and on the third day pack it away if it has assumed the 

 right color. Examine it well before packing, and be sure that no milky 

 •water runs from it, for if packed with the least drop, you will hear from it 

 next April. 



