BUTTER-MAKING. 1 1 7 



butter. With sound milk and a good dairy, all butter ought 

 soon to be good, for there is an amazing spirit of tuition moving 

 about in the land. 



Be it understood that no one ought to lay the blame of bad 

 butter on the tools he makes it with, for good tools are to be 

 had ; and again, first-rate butter can be made with the rudest 

 appliances, in miserable dairies, if only strict cleanliness is 

 there in all its bearings cleanliness of milk, of pans, of room, 

 of churn, of hands, and so forth. Among the finest samples of 

 butter I remember to have tasted was that made by an old 

 lady who knew nothing about such work as dairying until late 

 in life. She was keeping the house of a bachelor son who 

 had chosen farming as a pursuit in life. The dairy accommo- 

 dation was meagre enough ; but the room was cool, for it was 

 built in the side of a hill. I asked the old lady her secret of 

 making such excellent butter, but she said she had no secret, 

 unless being careful about having everything clean was a secret ! 



Separators- 



A butter dairy is not a proper room for the larder of the 

 household ; it should be used for nothing but milk and cream 

 and butter. If it be cool and fresh 

 and clean, good butter will come 

 out of it. The aim and object 

 should be to keep the milk and 

 cream free from contamination by 

 solid, or liquid, or atmospheric im- 

 purities. This accomplished, the 

 butter will be good \ it will be more 

 than good, it will be excellent, if the 

 cream be properly "ripened," and 

 the butter be thoroughly washed at 

 the right moment, nicely " worked," 



. . ,. . FIG. 28. THE "WINDSOR" 



and judiciously Salted. Let US See LAVAL HAND-POWER SEPARATOR. 



how all this may be done. In the 



first place we want pure, clean milk, from which we extract all 



the cream we conveniently can. We extract it either in open 



