876 THE PEOPLE'S FARM AND STOCK CYCLOPEDIA. 



not in the butter globule, which is not easily affected, but in the 

 serums of the cream. Thus it will be seen that to get good, 

 sweet cream butter, imposes several conditions that are not de- 

 manded with acid cream, and with a great mass of producers 

 outside of the creameries it will be found that the making of 

 butter from slightly acid cream will, in a majority of cases, be 

 attended with the most satisfactory results. Therefore, in dairy 

 practice the acid method will probably predominate, and may be 

 said to be the best plan for dairymen to pursue. Should the 

 centrifuge become of general adoption, it is probable that sweet 

 cream butter would then become generally made, but with either 

 the cream gathering system or the drawing of milk to butter 

 factories, changes will occur in the condition of the cream that 

 will demand that a slight but uniform acidity shall be developed 

 as the cheapest and readiest way to make a uniform butter. The 

 acid should never be allowed to go beyond the first perception 

 before churning, and the churning of sharp, sour cream should 

 forever be prohibited by progressive dairymen. 



Gentle Warnings. Reforms come slow, and the march 

 of improvement is scarcely faster. At best it will be years 

 before the full adoption of improved methods, mechanism, or 

 co-operation in manufacture will become general, and to this 

 end, warnings, entreaties, and gentle admonitions will not be out 

 of place for years with those who are slow to keep pace with 

 the march of progress. While the factory and the creamery 

 are yet far from attaining perfection in results, they are surely 

 making great improvements, and in uniformity are far in ad- 

 vance of the general dairy masses in production. Many in- 

 stances of great perfection are noticed in the butter made at 

 private farm-houses and individual creameries, showing that if 

 the close observation and skill of, the few could be attained by 

 the many, a great advance would be made, which would add 

 millions of dollars annually to the revenues of the dairymen. 



Wastes of the Dairy. In the manufacture of the dairy 

 there is a large amount of waste, in the form of whey, but- 

 termilk, washings of utensils, and the like, that is valuable as 

 food for stock, especially for hogs and calves, when fed in con- 



