76i 



The mere physical exertion in working butter on the old 

 system with the h;inds, especially in winter, was downright hard 

 work, and with some almost a matter of impossibility, not having 

 what are known as cold hands. Some persons seem to have 

 naturally hot hands, and do as they will, they cannot prevent the 

 butter sticking to them and getting greasy, while others can work 



the butter and have no 

 trouble of that kind 

 at all. Now all this 

 handling either is, or 

 ought to be, a thing of 

 the past, as butter- 

 workers are made that 

 can extract the butter- 

 milk and thoroughly 

 incorporate the salt 

 much better and more 

 quickly than can be 

 done by hand. Then 

 there came another 

 general wash-up of 

 churn and all con- 

 nected with it. Under 

 this old system, with 

 many life was a mere 

 existence, hardly worth 

 living toiling and 

 slaving week days and 

 Sundays, Heaven only 

 knows how many hours 

 a day ! In the days of 

 ignorance there was, 

 perhaps, some excuse 

 for this state of things, 

 but there is certainly 

 none n o w - a - d a y s . 

 Dairy information is 

 spread broadcast over 

 the land, the cream 



Gen. 



oo- 



90- 



70- 



60- 



80- 



10- 



Dairy Thermometer. 



place of the old- 

 fashioned milk dishes, 

 the butter worker has' 

 done away with the 

 handling of the butter 

 and labour of salting. 

 By the old methods, 

 physical strength was 

 required ; under the 

 new, brains and skill. 

 With those who make 

 their butter at home, 

 a good deal of work 

 still remains, but the 

 improved churns, the 

 use of a thermometer, 

 and the working on 

 recognised lines, 

 instead of by rule of 

 thumb, has reduced 

 the work to a minimum. 

 But to dairy in the 

 irost profitable way, 

 the milk should be 

 taken to a factory or 

 or creamery, or if there 

 is none sufficiently 

 near, the milk can be 

 separated and the 

 cream sent twice or 

 three times a week to 

 the nearest butter 

 factory, as there the 

 cream can be looked 



separator has taken the 



after and attended to in a way that is not possible on the farm, 

 unless expensive machinery is erected. There is also this advantage 

 in having butter manufactured at the factory, that a more regular 

 and uniform article can be turned out than when it is made 

 at home. Where butter is made from the milk of a comparatively 

 small number of cows, if one of them eats anything that affects the 

 milk, the butter is more apt to be tainted than where the milk of a 

 great number is blended, or at least the taint is more easily 



