14G domj:stic a^^imals. 



a short time, and tlien should be covered with a clean piece of muslin, 

 and the whole covered with brine. 



"It will not be out of place for the writer to state from his own knowl- 

 edc;e, and upon his own responsibility, a few facts in connection with 

 the above, referring solely to Mr. Carpenter's success as a dairyman. For 

 the last twenty years, besides fattening the calves to the customary age 

 of four weeks, he has averaged a fraction over two firkins to the cow 

 per year. He has had butter stand in packages in his cellar for one 

 year and a half, and open them with a flavor so fresh and sweet that 

 the very best and most critical jndges and buyers were deceived one 

 year in its age — none even suspecting it to be the product of a former 

 year. He never has, during that period, failed to reach in New-York 

 market the highest figure representing the maximum market for Orange 

 county butter; and latterly, he has very often overreached the very 

 highest market half a cent to two and a half cents per lb." — Tribune. 



Messrs. Charles R. Huntington tfe Co., produce commission merchants 

 in New-York, give the following directions to their consignors for the 

 shipment of butter to them, itc. 



" The best butter is obtained at a temperature of fifty-one degrees, and 

 the greatest quantity at a temperature of forty-six degrees, Fahr. During 

 the process of churning the agitation will increase the heat to about 

 five degrees more than it was when the cream was put into the churn. 

 The operation of churning, whether it be of cream alone, or cream and 

 milk, is performed in the same manner. The milk requires more tifne 

 than cream to complete the process, from two to three hours being 

 considered necessary ; while cream alone may be cfi'ectually churned in 

 an hour and a half. The operation should be slow in warm weather, 

 for if done too hastily the butter will be soft and white. If the cream 

 is at too high a temperature, the churn should be cooled with cold spring 

 water, to reduce it to the proper degree of heat. In winter, again, the 

 operation of churning should be done as quickly as possible, the action 

 being regular, and the churn should be warmed to raise the temperature 

 of the milk or cream. The air which is generated in the churn should 

 be allowed to escape, or it will impede the progress by the froth which 

 it creates. 



" After the churning is performed, the butter should be w^ashed in 

 cold spring water, with a little salt in it, two or three times, to extract 

 all the milk which may be lodging about the mass. The less milk which 

 is in the butter, its quality is proportionably improved ; after all the 

 milk has been carefully extracted, the butter should be mixed with the 

 finest ground rock-salt, in the proportion of five ounces to seven pounds. 

 The butter and salt should be well mixed together with the hand or 

 ladle. This superior salt for dairy purposes may always be obtained at 

 the very lowest prices by addressing your orders to us. 



"Firkins made of oak, with walnut hoops, to contain one hundred 

 pounds of butter, net, are generally the most desirable ; but many pre- 

 fer Welsh tubs, either ash or oak. Packages should be made smooth, 

 and should be got into market as bright and cleanly as possible. The 

 demand is about equally divided between tubs and firkins. 



''Butter, as it is received by merchants from small dairies, should be 



