60 



^iccessarv to make it nutritious;. Kvoiy fruit-grower knows 

 that fruit whicli grows in tlie sun is mucli better than tliat 

 ^^liicli grows in the sliade. The same principle will hold good 

 nvith most kinds of vegetation. 



Having procured good cows and rich milk, a good dairy- 

 a-oom or place to set the milk is indispensable. It is not lui- 

 Cjommon for milk in warm weather to sonr before the cream has 

 .-all risen. 



The temperature of the dairy-room should range if possible 

 from oO^ to CA)'^' , and the cream ^^'hcn churned from f);")"-' 

 to 60°. 



In most cases a basement or room partly under ground is 

 convenient, as it can more easily be kept cool. It should be 

 well ventilated and not dark. ' 



Jce may sometimes be kept in the room to good advantage, 

 r-as it is desirable that the milk shoidd cool as cpiickly as possi- 

 hle after it is drav.ai. AYe should recommend slats to set the 

 |ians on, or Avhat is still better, iron rods. The room, with all 

 its implements, should be kept sweet and clean, and nothing of 

 :in unsavory odor should be kept therein. 



In regard to the process of making the butter, \vc M'oidd re- 

 fer to the statements of those who receive the ])remiums. It 

 "will be noticed in those statements that a difFereiicc of opinion 

 ^3xists ill refijard to rinsins: the butter in cold water when taken 

 from the churn. Some say it is necessary ; others have a dif- 

 ferent opinion. We are of the opinion that it makes but little 

 «]IfFerence, ]iroviding the buticrmilk is all worked out. 



STATEMENT OF FRANCIS DANE. 



IIamiltox, Sept. 26th, 1871. 



To TiiK Committee ox T>\uiy,— Gentlemen:— I ofter for 

 premium twenty lbs. Butter. 



This box of September Butter, containing 20 lbs., was made 

 from the milk of Jersey cows. It was allowed to stand 24 

 hours, then the cream was taken off and stirred twice a day. 



