240 THE FAT OF BUTTER. — ICE. 



butter have been stated by Prof. Thomson, as follows: 



Summer. 'Winter. 



Solid or margarine fat, 40 65 



Liquid or oleine fat, 60 35 



100 100 



Winter butter appears to be rich and fine in propor- 

 tion as the oleine fat increases. The proportion is 

 undoubtedly dependent on the food. 



A more general attention to the details of butter- 

 making, and to the best modes of preserving its good 

 qualities, would add many thousands of dollars to the 

 aggregate profits of our American dairies. 



In the management of the dairy, an ice-house and a 

 good quantity of ice for summer use are not only very 

 convenient for regulating the temperature of the dairy- 

 room, and for keeping butter at the proper consistence, 

 and preserving it, but are also profitable in other respects. 

 And now, when ice-houses are so easily constructed, and 

 ice is so readily procured, no well-ordered dairy should 

 be without a liberal supply of it. It is housed at a time 

 when other farm-work is not pressing, and ponds are so 

 distributed over the country that it may be generally pro- 

 cured without difficulty; but where ponds or streams are 

 at too great a distance from the dairy-house, an artificial 

 pond can be easily made, by damming up the outlet of 

 some spring in the neighborhood. Where this is done, 

 the utmost care should be taken to keep the water per- 

 fectly clean when the ice is forming. The ice-house 

 should be above ground, and in a dry, airy place. Tliu 

 top of a dry knoll is better than a low, damp shade. 

 The ice may be packed in tan, sawdust, shavings, or 

 other non-conductors, and when wanted for use it 

 should be taken off the top. 



