044 -D^- CEASE'S RECIPES. 



certainly, satisfactory. To tlie inquiry of the editor of the Farmer, he makes 

 the following full and very instructive answer: 



" At your request, I herewith give you our method of making butter in 

 winter. We keep 10 cows, part of them' are natives, and part are Jerseys. The 

 feed is nice, early-cut hay, given twice a day, regularly; 1 water them imme- 

 diately after eating, when they will usually drink. Feed corumeal, wheat bran, 

 1 qt. each, scalded, adding 2 qts. of sweet skiramed milk, to each cow, twice a 

 day. Bed freely with sawdust and leaves. Give them all the salt they wish. 

 We always milk before feeding them, and always clean the stable before sitting 

 ilov.u to milk. We strain the milk through a cloth, then heat it to a tempera 

 tare of 130*^, then set in small pans, in which it never stands over 36 hours, 

 before skimming. The cream is kept in as cool a place as possible, without 

 freezing. The room we keep the milk in has an even temperature by using a 

 soap-stone stove. The milk is set on circular racks attached to upright posts, 

 6 inches by 6, and 8 feet long, slats nailed across 8 inches apart; a pivot in each 

 post allows the racks to swing around convenient for skimming or removing the 

 milk. The racks made thus will hold 64 pans. I skim twice a day, and churn 

 twice a week; the cream stands 12 hours after the last skimming, to ripen, be- 

 fore we churn it. It is warmed by sweet, skimmed milk in tlie churn, tempera- 

 ture 62*^ The butter is washed in 3 waters, then weighed, allowing % o^- of 

 salt to a pound of butter. I use the best salt I can find in Boston. I use no 

 tray, do not like them, but use a butter-box with tight cover, instead. I want 

 my butter, after it has been salted, kept air-tight till lumped, then sent air-tight 

 to market. The hand is not allowed to touch it at all. We use a butier- 

 worker; would not make butter a week without one. The butter is put io 

 square, pound lumps, stamped, and sent twice a week to Boston. Farmers 

 who make a business of selling milk, do it the year round. Why should not 

 butter makers do the same? Some may say, ' I can find no market for it,' but 

 if they ^ill make a nice article, they can find a market. Why is it that 

 seven-eighths of the butter that is sent to market sells for only about 30 cents, 

 when, if made as it ought to be, it would bring about 40 cents, or more? 

 Butter making, like other work, is a trade, and how many dairymen have yet 

 to learn the trade? If a few men and a few women can make good butter 

 and get a good price for it, why can not a large number do it, other things 

 being equal? I hear some one say, 'It is too hard work for the women; 

 let the men do it.' A man can make as good butter as a woman if he tries, 

 and he should do it when there is a large amount to be made." 



Remarks. — If dairymen or farmers who wish to make good butter in 

 winter will follow the instructions of this old butter maker, I have not the 

 slightest doubt but what they will succeed ; but I wish to call especial atten- 

 tion to the importance of sending to market twice a week, for it matters 

 not what pains may be taken to keep butter from becoming rancid, it never 

 iastes so fresh and nice as when just made. I speak, as it were, from a 

 double experience upon this point, i. e., by dealing in it and in eating it. 

 I say, therefore, both in summer and winter, what butter is to be sold, send 

 it to market as soon as made, if you wish to obtain the best prices. 



Butter Not to be Gathered in the Churn, Nor Washed in 

 Water, but Brine. — At a meeting of the Ohio Dairyman's Association, Mr. 

 Hawley, of Syracuse, N. Y., said: " Butter should not be gathered in the churn, 

 nor should it be washed with water, but with brine. If the butter is gathered 

 In the churn it is spoiled by breaking and tearing down the grain and making it 

 salvy, whereas it should stand in the grain like particles of steel. Brine will 

 dissolve or cut the skins of the pellicles, and they will then be washed out with 

 the buttermilk, instead of being left to putrefy and spoil the aroma of the butter. 



