110 THE FARMER'S AND 



saltpetre is used, but about a pound of finely powdered 

 loaf-sugar is sprinkled into each hundred pounds of butter. 



The cream is churned in the old-fashioned wooden hand 

 churn, worked in cold water, which is repeatedly drained 

 off until the buttermilk entirely disappears. It is then 

 packed in firkins, which hold from thirty to fifty pounds. 

 It is packed so as to be very solid, and the surface of the 

 butter in the firkin is covered with a thin white cloth, 

 over which fine salt is spread. 



Caledonia butter always commands a high price in 

 market. The summer yield of butter from one common 

 cow, varies from one hundred to one hundred and twenty- 

 five pounds each, taking an average of heifers and cows. 



O^T" It is important that every particle of buttermilk be 

 worked out. But it is equally important iJiat the butter be 

 not overworked, as it leaves it tough, and stringy, and 

 sticky. 



The importance of making good butter is so great, that 

 no apology is necessary for subjoining the statements ot 

 some celebrated butter-makers, as recorded in the trans, 

 actions of the New- York State Agricultural Society. 

 Much valuable information will be gained, by carefully 

 reading them. 



MR. LANSING'S STATEMENT. 



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 accessible 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 



