Sec. 28.] THE DAIRY. 443 



" If your spring or well is hard water, save ice from streams, as lime never 

 congeals with ice. Save rain-water, and tlioii with ice \-ou will have toll, 

 cool water to wash your butter, without whicli you can not get tlio milk 

 out witliout injuring the grain. Soft water is as indispensable to wasii but- 

 ter as it is to wash fine linen. "Washing butter is not positively necessary 

 if it is to be used within a few weeks. 



'•The idea of coloring butter with any tiling after it is made is as absunl 

 as painting rye bread white, with the expectation of making it taste like 

 wheat." 



Jesse Carpenter says : " Tiie milk in the churn, when lit for churning, 

 should indicate 64 degrees Fahrenheit, and should bo agitated witli a move- 

 ment of tlic dash at not less tlian fifty strokes to the minute. Less motion 

 will fail lo divide properly the butter from the milk. When done, the 

 butter siiould be taken from the churn and thrown into a tub or n small 

 clnirii partly filled witli water 42 to 44 degrees Fahrenheit, and the butter- 

 milk forced out with a small dash. It siiould tiieu bo i)tit into tniys and 

 wa>lif d until the water used ceases to bo the least discolored with butter- 

 milk. It is then ready forsaking, which done, carry the trays immediately 

 to the cellar. Use one and a <iuartcr ounces of salt to tlie pound of w>.rki,'<l 

 butter. Three or four hours after tho tirst salting, stir with a ladle and i>ut 

 it in the form of a honeycoml), in order to give it the greatest possible sur- 

 face exposure to the air, whicii gives color and fixes tho high llavor. 



" Butter, when well manufactured, while standing ])repara'ory to pack- 

 ing, is composed of granulated particles, between which arc myriad* of in- 

 finitesimal cells filled wtih brine, which is its life. At this period it should 

 be touched with a light hand, as too mucli and too careless working will destroy 

 its gj-anular and cellular ciiaracter, and reduce the whole to a compact and 

 lifeless mass, with an immediato loss of flavor, and a certain and reliablo 

 pros[)ect, if packed, of a rapid change of its character from indiilcrently 

 good to miserably poor butter. It should never be worked in the Iniy 

 while in a dry state, or all tho ill results just nlhided to will Ikj realizetl. 

 As a general rule, after tiie butter has stood in tho trays twenty-four lu>ur*, 

 and has been worked tlirce or four times as directed, it is reatiy for packin-. 

 After tlie firkin is filled, it should stand n short time, and then should Ihj 

 covered \yith a clean piece of muslin, and the whole covered with brine." 



Mr. II. K. I.owman, a neighbor of Mr. Carpenter, states tho following 

 fact about his bntter, which is n strong one in favor of washing butler : 



"Mr. Carpenter for the last twenty years, besides fatti-ning the calvoa lo 

 tlie customary age of four weeks, has averaged u fraction over two tirkin* 

 to tlie cow per year. He has had butter stand in packngi« in his cellar for 

 one year and a half, and ojien then with a llavor so fresh and sweet that 

 the very best and mo^t critical judges and buyers were deceived ono year 

 in its age, none even suspecting it to bo the prinluct of a former yo.ir. Ho 

 never has, during that jieriod, faileil to rench in Xew York market tho 

 hi'dicst figure representing the maximum market lor Orange County butter, 



