200 MASSACHUSETTS AGRICULTURE. 



Every dairyman should know the exact quality of the milk 

 of each one of his cows, for there are cows from whose milk 

 good butter cannot be made under any circumstances ; all such 

 he should rid himself of at once, as their cream would spoil the 

 butter of a whole dairy. The butter from such cows is soft and 

 oily, has a strong smell and taste and. a white color. 



Food, — Among the grasses of our pastures, white clover is 

 deemed the best adapted to the secretion of rich, good-flavored 

 milk ; hence the importance of securing its growth in our pas- 

 tures. This can be done easiest and cheapest (where pastures 

 are so rough and rocky that the plough cannot be used,) by the 

 application of ashes or plaster, according to the n'ature of the 

 soil. Pure running water is indispensable to the production of 

 good milk. 



Raising of Cream. — In regard to this point three things are 

 essential : First, good light. House cellars are unfit for the 

 keeping of milk ; there is not sufficient light. Second, a free 

 circulation of air. Third, proper temperature. The tempera- 

 ture should not be over eighty degrees Fahrenheit, and not less 

 than sixty degrees. At this temperature the cream will all rise 

 in twenty-four hours or less. The pans should be set upon 

 slats, to allow the air to circulate under them. The depth of 

 milk in the pans should not be over* one and one-half inches. 

 Cream that is produced at a less temperature than has been 

 spoken of contains caseine, which will cause offensive products 

 by fermentation. 



There should be the utmost cleanliness about the dairy-room. 

 It should be whitewashed annually, and the wood-work painted 

 with oil paint. One practical dairyman says : " Cleanliness may 

 indeed be regarded as the chief requisite in the manufacture of 

 good butter. Both milk and cream are so exceedingly sensitive 

 to the air, in everything with which they come in contact, as to 

 impart the unmistakable evidence of any negligence in the taste 

 and flavor of the butter." 



Utensils. — All utensils should" be made of tin, to prevent 

 milk turning acid. Wooden vessels should not be used, as 

 they cause acidity. 



Churning'. — Tlie object in churning is to break the little 

 sacks containing the particles of butter. This is done by con- 

 tinued agitation, and is best facilitated by previously allowing 



