BUTTER AND CHEESE-MAKING. 



The Sutler Dairy. The quality of butter doubtlessly 

 depends more upon the manufacture than upon all other 

 causes combined, yet it is true that the cows, the grass or 

 food, and the water, have much to do with the delicacy of 

 its flavor and richness of its color. It is a notorious fact that 

 eight-tenths of the butter that is sold in the market brings 

 from Jive to fifteen cents per pound less than it would have 

 done had it been properly manufactured. Factory cheese 

 for the same reason brings from three to eight cents per 

 pound more than dairy. It costs no morl to make a good 

 article than an inferior one, and when this fact is fully ap- 

 preciated, thousands of dollars will be saved annually to the 

 dairyman farmer. 



Milk-room. The best milk-room is one through which 

 a stream of pure spring water flows, and a reservoir under 

 the " pan rack " is very desirable. When this cannot be 

 had, select a room or building on the north side of the 

 house, through which fresh air can freely circulate. If a 

 cellar is chosen, it should be dry and thoroughly ventilated 

 by large latticed windows and doors. No decaying vegeta- 

 bles should be allowed to remain in it, as the milk and 

 cream easily become tainted. Close and damp cellars are 



