70 JVew Publications. [Juljj 



On the Dairy. 



Butter exhibited for premiums was in pound lumps, in tin cases 

 or boxes, so constructed that the whole was kept cool by lumps of 

 ice in the centre box. 



The process for making the first premium butter was as follows: 



The milk was strained into tin pans, in which it stood from 36 

 to 38 hours. It was then skimmed, and the cream was then put 

 into tin pails, standing on the bottom of the cellar. A little salt 

 was put into the pails before the cream, and stirred when cream 

 was added. It was the practice to churn twice a week. The 

 buttermilk is worked out by hand, without the addition of water. 

 The buttermilk being thoroughly worked out, the butter is imme- 

 diately salted with 1 oz. of ground rock salt to the pound, and 

 after 24 hours is reworked, packed in layers of five pounds each, 

 and salt sprinkled between them. 



The second premium butter — the process pursued was to strain 

 the milk into tin pans, and place it in a cool stone cellar, where it 

 stood from 36 to 48 hours, when it was skimmed and the cream 

 put into stone pots. Churn twice a week. When churned, the 

 buttermilk is drawn off, and the butter washed twice with cold 

 water. A mixture of rock salt and sugar is used in the propor- 

 tion of one-fourth pound sugar and three-fourths pound salt, and 

 one ounce of the mixture used for every pound of butter. After 

 24 hours the butter was reworked, and weighed in pound balls. 

 The tin marketing boxes have ice coolers in the centre. 



The third premium butter was made as follows: The milk 

 strained into tin pans and placed in a cool cellar. Previous to 

 churnintr it is lowered into the well and cooled. It is then churn- 

 ed, after the churn is soaked over night in cold water. The Ran- 

 dall cylinder churn is recommended. Churning once a week. 

 Buttermilk removed wholly by the hands, and is never rinsed 

 with cold water. The next day it is worked into pound lumps 

 for market. It is salted with about three-fourths ounce salt to 

 the pound, to which is added some sugar and saltpetre. 



The fourth premium butter was made as follows: The milk 

 was strained into pans in which it stands from 24 to 36 hours in 



