646 DR. CEASE'S RECIPES. 



not water needed. Pour the hot water upon the salt, etc., and stir ua'rii dis 

 solved, and let stand till cold; then pour over the butter, at least 3 inches m 

 depth, it will keep it nicely. New ash or oak firkins will do, but are not as good 

 as stone jars. 



IL A new flower-pot, washed clean, and wrapped with 2 or 3 thicknesses 

 of wet cloth, is said, by turning it over a dish of butter, to keep it as hard as if 

 placed in an ice-box. The same with a dish of milk. The cloth must be kept 

 wet. 



Creamery, the Management and Advantage of m Butter- 

 Making. — The management of a small creamery differs in no respect from 

 that of a well-appointed private dairy. The only respect in which a creamery 

 is different from a dairy is that it does the work of several dairies, and in doing 

 this work it greatly reduc&s the cost of making the butter. If we follow up 

 the season's work of a small creamery of, let us say, 200 cows, we shall find 

 that one person, with the partial help of another, will be able to do all the work 

 for this number of cows, which would probably be otherwise done in 20 sep- 

 arate dairies. The advantage is obvious. In place of 20 sets of pans, the use 

 of 20 milk-rooms, 20 churns and 20 pairs of hands in cleansing milk-pans and 

 other utensils, there is but one, and the labor and time of 18 or 19 persons ars 

 Sfived Besides, the product is all alike, of even quality, packed similarly and 

 ii.\arketed through one agent ; so that all through the work there is sa%ang of 

 Isibor and economy of expense. This, of course, reduces the cost of making 

 tlic butter to the least possible amount, and at the same time raises the income 

 to the highest possible point Instead of all the butter from these 20 small 

 small dairies being sold at a village grocerj% and put up in the old-fashioned 

 lolls, and being disposed of in trade, as was formerly the custom, at a very low 

 price, the aggregate product is sent off at short intervals, and while fresh, in 

 refrigerator cars, and along with the product of other creameries packed in a 

 similar manner in the same kind of packages, and reaches the market in such a 

 condition as to realize the highest price. This is an advantage which is equal 

 in value to the saving of the cost, so that the patron of a creamery enjoys the 

 double benefit of the lessened cost and the increased value. If dairymen lived 

 before, it is not surprising that they can make money now, under these consid- 

 erable advantages.— iV. T. Times. 



Milking Shed — Care and Kind of Milk-Pails, etc. — For summer 

 dairying an open shed in which the cows can be tied and given a few mouthfuls 

 of fresh green fodder after they are milked, and which should be cleanly 

 scraped after each milking, is a very great advantage, which can also be util- 

 ized in winter for sheep or other stock. Then the milk can be drawn free from 

 dust and dirt "flicked" by the switching of the cows' tails; as will happen 

 with cows loose in a barn-yard. Moreover, the milk-pails should be of tin and 

 not of wood. An old wooden milk-pail can not be made clean by dint of any 

 amount of scouring. Nor should the milk-pail be used for any other purpose, 

 but, as soon as the milk is strained, the pail should be washed with cold water, 

 scalded and turned bottom upward upon a bench or on a stand. 



