232 BOARD OF AGRICULTURE. [Jan. 



skill, as the acidity of the cream affects the flavor of the 

 butter. We churn slowly, by concussion, which brings the 

 butter in the granular state. 



The buttermilk that will flow is drawn through a sieve 

 into the proper drain ; what remains is washed out with cold 

 water. We then wash the butter with water warmed 

 to sixty degrees ; this leaves it in the best condition to salt 

 and work. We use Genesee salt, one and one-quarter 

 ounces to the pound, unless ordered otherwise. Have orders 

 for butter with no salt. The granular butter and sifted salt 

 are thoroughly mixed, and, if convenient, allowed to stand 

 a short time ; then worked, but not too dry, and immediately 

 prepared for market by packing in tubs or printing, usually 

 in one-pound size. The highest degree of cleanliness must 

 be observed in the factory at every step. 



Business Management. 



The directors usually meet each month to advise and share 

 the responsibilities with the president or business manager. 

 The cream-gatherers' books are footed as often, and a state- 

 ment made showing all receipts and expenses ; also each 

 patron's share of the net proceeds of the business, which 

 amount is paid to him from the 20th to the 25th of each 

 month. The quality/ of butter made in this way may not be 

 essentially better than some of the patrons might have made 

 at home, but it is as good as the best, and uniform in quality. 

 A dealer may order a small quantity or a ton, to be delivered 

 a part this week, or later, and it will be not only all goody 

 but uniform. So that I can send a dealer a single tub for a 

 sample ; if that is satisfactory, we can fill his order, however 

 large it may be, and that will be equally so. The keeping 

 qualities of creamery butter are superior to average dairy 

 butter. We have sold tons of it to packers who have held it 

 for a rise, and, so far as I know, have always been successful, 

 never losing a penny on our l)utter by holding it as long as 

 the state of the market required. This they could not so 

 safely do with average dairy butter, the stock story that 

 creamery butter will not keep to the contrar^'^ notwith- 

 standin<r. 



