i48 DOMESTIC ECONOMY. [Chap. IV. 



matter in this seed more nearly resembling that in butter than that of flax- 

 seed, lie also says : " It seems worthy of remark that a cow can yield a 

 far greater weight of butter than she can store up in solid fat. Numerous 

 instances occur where a cow gives oflf two pounds of butter per day — four- 

 teen pounds per week — while half that quantity probably would not be laid 

 on in fat if she was fed for»that purpose." 

 These " English notions" ai-e worthy of American attention. 



502. Butter Affected by the Packagesi — It is one of the greatest mistakes 

 that butter packers make, to jiut it up in bad packages. Let it be taken for 

 an incontrovertible fact that, as a general thing, a dairy of butter of uniform 

 quality may be packed, one half in rough, untidy casks, and the other in 

 neat, sweet-looking firkins, of suitable and uniform size, and that half will 

 outsell the other at least ten per cent. The purchasers of butter, by the 

 single package or by the hundred packages, are always influenced by the 

 outside appearance. One of the reasons why Western butter sells at a price 

 generally under the market is because it comes in bad order. How can 

 people expect first prices for butter in mottled rolls, packed in a dry-goods 

 box or a flour barrel? Such butter, when it arrives in Kew York, is de- 

 nominated "Western grease," and sells at a price corresponding with its 

 name. 



503. When to Skim 31ilki — The right time to skim milk is just as the milk 

 begins to sour in the bottom of the pans. Then the cream is all at the 

 surface, and should at once be removed, with as little of the milk as pos- 

 sible. That housewife, or dairymaid, who thinks to obtain a greater quan- 

 tity by allowing the milk to stand beyond that time, labors under a mistake. 

 Any one who doubts can try it. Milk should be looked to at least three 

 times a day. 



50-i. Alderney Cows and Alderney Butter i — It is our matured opinion that 

 the Alderney cow is the only one for a family, where but one is kept, and 

 where rich milk and sweet cream are a leading object. (See 47, 48, 49.) 

 There is no doubt of the fact, that this breed of cattle is superior to any other 

 for making butter of rich flavor to the taste, and with a peculiar sweet 

 aroma. We have thoroughly tested butter made from Alderney cows, by 

 John T. Norton, of Farmington, Conn., and have submitted it to the sight, 

 smell, and taste of some good judges of butter, who, without hesitation, pro- 

 nounced it as unlike as it is richer than any other kind they have ever tasted. 

 We kept it some weeks exposed to an atmosphere that would soften oidinaiy 

 butter so that it could not easily be handled, and yet this remained almost 

 as firm as though just from a cool dairy-room. There can be no mistake in 

 its natural superiority and good keeping qualities over butter made from 

 cows of other breeds. This fact is as well known in England as the fact 

 that Southdown mutton is superior to that of other breeds of sheep. And 

 the fact is beginning to be known here, for we have heard of Alderney but- 

 ter selling in market, in places where it is well known in this country, at 

 double the price of good butter of common stock. This much for the in- 



