THE DAIRY. 64S 



sold, will sell better, i. e., it will bring a higher price, and "will give better satis- 

 faction to the consumer, if it !.■: properly colored; then, as it will not injure, 

 why should it not be used, especially in winter? But I would recommend those 

 who do color their butter, to use the annatto, preparing it themselves, as above, 

 for you know not what the preparations may contain which are offered for sale, 

 for this purpose, the annatto alone is all that is necessary; and in winter, I do 

 think it is necessary. 



But there may be some persons who will prefer the following plan of color- 

 ing with carrots, such can take their choice. I take the item from the German- 

 town Telegraph, in which it seems to have first been published, quite a number 

 of years ago, by which means the Telegraph thinks the "Farmer's Wife** 

 obtained it, reporting, or republishing, through the Western Rural, from which 

 the Telegraph takes it up again, and endorses, and tells how it came by it, at the 

 first. With this explanation, and the addition of my own endorsement, I will 

 let the Telegraph tell its own story. Have no fears in trying either the annatto 

 or the carrots, as your convenience of obtaining the one or the other may 

 demand. It says under the head of coloring butter: 



We notice in the Western Rural a brief communication from a " Farmer's 

 Wife," describing her mode of coloring butter, which does not at all injure, 

 but adds to the flavor of the butter. It is simply using the juice of the orange 

 carrot, as follows: " For about 3 gals, of cream take 6 or more good sized car- 

 rots, wash them and grate them on a coarse grater ; when grated pour on boil- 

 ing water, which will extract the color. Put the cream into the churn; strain 

 the carrot juice through coarse muslin into the cream, and churn. Should the 

 cream be warm enough, the carrot juice must be cool before using. Aside from 

 the coloring the carrots give the butter a sweet taste, similar to grass butter." 

 This is the statement, and we wish to add our endorsement to its correct- 

 ness in every respect. Some 15 years ago a neighbor asked us to buy her but- 

 ler, and after trying it, and finding it unusually good, we engaged all she had 

 to spare. Although it was in the midst of winter when we commenced to take 

 it, we found it not only to be equal to grass butter, but to be similar to it in 

 taste, and we decided that it was equally as delicious. Being unable to dis- 

 cover the secret of its excellence, we called upon our neighbor for information. 

 She smiled and said it was the way she always made butter in winter, as did 

 her mother and grandmother; and then went on to describe the way it was 

 done, which was exactly in accordance with that of the "Farmer's Wife" 

 aforesaid — that is to say, grated orange carrot, boiUng water, straining it out, 

 pouring into the churn, etc. We published the recipe at the time, which was 

 republtshed in a number of other papers, and it is quite probable that this was 

 the source whence the " Farmer's Wife" derived her information. 



Now this recipe is easy enough for any one to adopt. It is as plain as to 

 make a cup of tea, and is equal to any so-called " gilt-edged butter" that was 

 ever made in the absence of pasturage. From this it will be seen that there is 

 no excuse for making the poor butter in winter that we see so much of. The 

 only expense is a few carrots at a churning, and a few minutes of labor, which, 

 are overcome a half score of times by the increased price of the butter sold. 



Butter Making, G-ood in Winter.— As there are a good many per- 

 sons who think they can not make good butter in winter because the yellow 

 color of summer is not imparted to that made in the winter, and hence that it 

 is not of so good a quality. But, to such persons, the above vvill enable them 

 to give their butter the proper color, and the following from an old butter maker 

 S. F. Adams, will, no doubt, be found very interesting, because practical and 



