252 N. H. AGR. EXPERIMENT STATION. [Bulletin 141 



tion. To assist in this work, the services of Mr. John Daniel, a 

 graduate of Massachusetts Agricultural College, were secured. 

 Over 100 farms in different parts of the State have been visited. 

 Information has been gathered on methods of dairy farming, 

 farm butter-making and other dairy problems. 



The discussion in this bulletin is restricted to farm butter-mak- 

 ing, of which a special study was made. It is hoped by point- 

 ing out the conditions found, and at the same time discussing the 

 important factors in farm butter-making, that this bulletin may 

 be of value in correcting some of the most common faulty prac- 

 tices. 



EQUIPMENT FOR FARM BUTTER-MAKING. 

 EQUIPMENT ON FARMS VISITED. 



The greater part of the farm butter in New Hampshire is 

 made by farmers who own small herds and who make from 

 twenty-five to sixty pounds per week. With a business of this 

 extent, it would not be expected to find any very expensive 

 equipment. It would seem profitable and necessary, however, 

 for farmers making from sixty pounds to as high as three hun- 

 dred pounds of butter per week, to have a special building or at 

 least a special dairy room, and yet less than eight per cent, of 

 the farms visited had any special place and few had a regularly 

 equipped dairy. One had a special building, not large, but 

 neat and attractive and adequate for all purposes. Seven had 

 rooms in other buildings fitted up with complete equipment. 



The small producer can hardly afford to build a special build- 

 ing, but it is entirely practical and profitable to fit up a room 

 either in the house or in some shed and keep this solely for but- 

 ter-making. Such a room should be clean, well lighted and ven- 

 tilated, and if possible should have the entrance from the outside. 



A general plan of operation on many farms where no special 

 place for making butter is provided is to bring the churn into 

 the kitchen, which often is used both for a ripening and churn- 

 ing room. The kitchen is not a desirable place to make butter, 

 as it generally is too warm, causing the butter to become soft 

 very quickly, and if worked in that condition it never has as good 

 appearance and texture as butter which has been worked while 

 firm and granular. 



