452 DOMESTIC ECONOMY. [Chap. IV. 



Food is the first, purity tlie second, temperature the third requisite in 

 making sweet yellow butter. 



The best way to make dairy shelves is to use strips sawed one by two 

 iiiclics, and set so that the pans will stand upon their edges, or else place 

 them wide enough apart to receive the botlom of the pan, having cross 

 strips nailed in to support the sides, so that the pans would only touch at 

 four points, and so cause the milk to cool quickly, and save labor in keejiing 

 the shelves clean ; for a pan of warm milk set upon a flat shelf in a room a 

 little damp, or when the shelf has just been virashed, will generate mold — 

 certainly more than when set on strips, as here recommended. 



A Mr. Motley, of Massachusetts, has a dairy-room in the cellar of his house, 

 and arranged to be ventilated by an area window, which is covered with 

 wire netting. The floor is cemented, and of course kept scrupulously clean. 

 Plain, broad wooden shelves around the four sides of the room hold the pans 

 of milk. A marble-top table, standing in the center of the apartment, is 

 used for working the butter, and preparing it for market. The milk is 

 churned in one of the well-known Crowell " thermometer churns," of a 

 capacity of thirty gallons. A small air-tight wood stove is used to insure 

 an equable temperature in winter. About 100 pounds of butter are made 

 weekly, which is sold to gentlemen in Boston at fifty cents per pound. It 

 is put up in neat quarter-pound rolls, prettily stamped, and sent to town in 

 tin boxes, fitted with shelves inside to keep the layers of rolls separate. 

 As to the delicious quality of the butter, that is proved by the price. 



508. IIo\v to itiake Wiutfr Biittcri — If cows are fed with roots, meal, or 

 even whole corn, which, by-the-l)y, is only to be tolerated when corn is 

 worth less than twenty-five cents a bushel, tjiere will be no complaint of 

 poor white butter, unless the fault is in the churning or the keeping of the 

 milk. Milk, in winter, should be kept about the same temperature as in 

 summer-time, and should not be allowed to stand unskimmed merely because 

 " it is taking no harm." Take ofl" the cream, and if not enough for an im- 

 mediate churning, let it be kept cool and sweet till enough is accumulated, 

 when, if it is necessary to sour it, it may be put in a warm place and done 

 all at once. When put into the churn, it should be at a tenjperatui'e of 62 

 degrees, and if kept at that, yellow butter will be got in thirty minutes by 

 churning moderately, if your cows have had a little salt every day. 



509.,BiiUcr Colored to Order. — Are the butter-eaters of New York aware 

 that butter, so far as color is concerned, is made to order as much as their 

 lioots, hats, and coats? "We assure them that sucli is the fact, as is well 

 known to all dealers, and should be known to all consumers, and by them 

 wholly discountenanced. Our present notice of the fact arises from hear- 

 ing a woman bitterly denouncing the grocer who sent her " white butter." 

 After she had selected some " nice yellow" butter, at two cents higher price 

 per pound, and retired, the grocer asked us to test the samples. We found 

 the rejected white butter as sweet and fresh as could be desired, and worth 

 twenty per cent, more than the other, according to our taste. The other. 



