THE DAIRY. 217 



We would not discourage the use of the best animals, and 

 the purest bloods. That man is "penny wise and pound foolish " 

 who does not use them. But he is equally so if he does not 

 only see (what is so apparent,) but act on the idea, that food, 

 culture, care are requisite. Better the farming, the stock is 

 bettered ; enrich the land, and the stock is enriched ; confine 

 your labors to few fields well cultivated, and the cares of your 

 stock are diminished, and their beauty and thrift increased. 

 Good blood in a horse always tells. There is little degeneracy. 

 Why ? Because no animal is generally better cared for than 

 the horse. Charles G. Davis, Chairman. 



THE DAIRY 



WORCESTER NORTH, 



From the Report of the Committee on Bread and Butter. 



The most essential things in butter making, after producing 

 the milk, are undoubtedly the following : 1st, getting all the 

 cream; 2d, having it in a good condition for churning; 3d, 

 making a complete separation of the butter from the buttermilk ; 

 4th, preserving the butter, when to be kept for a considerable 

 time, in such a manner as to retain its original sweetness and 

 good flavor. 



In regard to the first point, there are three things which are 

 essential : good light, a free circulation of air, and a proper 

 temperature. There are a very few who have not learned to 

 avoid close, dark cellars, in which to set milk for butter ; but if 

 the milk room be above ground, the milk, during the hot season, 

 will often become so soon curdled as to prevent the rising of a 

 portion of the cream. If the dairy room has a northern or 

 northwestern exposure, with a room over it, between it and the 

 roof, this will be less likely to occur. This trouble is remedied 

 in some of the best dairies of a neighboring State by constructing 

 the milk room partially underground, admitting air and light 

 through latticed windows near the top. A free circulation of 

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