1G8 BOARD OF AGRICULTURE. [Jan. 



milk mid^ into cheese will give him from two to ten dollars per 

 cow more profit. 



"To sum lip the advantages of this method of butter- 

 makiiig, they may be said to l)0, 



"1st. The cleanliness and exclusion of acidity, which can- 

 not hd attained (even by gre.it care) by the old methods, and 

 which this invention secures in the most perfect manner. 



"2d. The same room will answer in summer as well as in 

 winter, by kccj)ing a pretty nniform degree of temperature, for 

 the purposes of butter making. 



" yd. The butter is free from acid, which is of great ad- 

 vantage. 



" 4th. The taste and flavor of the butter is improved and is 

 made conducive to the health of the consumer. 



" 6tli. It* sweetness of taste and flavor is thus secured and 

 made subservient to the hcalih of the consumer, the demand 

 for the article will increase and the price become higher in a 

 corresj)ondijig degree. 



" Gth. Tlie rapidity with Avhich the cream will rise enables 

 me to dispense with half the number of pans, and only half the 

 amount of room and other conveniences are required. 



" 7th. As only half the space is required, instead of an 

 expensive celllr on purpose, or a cellar used also for other pur- 

 poses, and therefore unfit to keep milk in, besides the trouljle of 

 going up and down a flight of stairs, even tiie backwoodsman 

 in his log-cabin in the far West, can get a better profit from his 

 cow with a less expenditure of labor and money. 



" 8th. The milk keeps perfectly sweet while the cream is 

 rising, in a temperature of from 70° to 80° Fahr., and it is there- 

 fore more useful for domestic purposes, and may be made into 

 any kind of cheese and turned into money. 



" Remarks. — 1st. The milk pans can rest on a strip of board 

 which is grooved out so as to allow the skim-milk to run into 

 a vessel ke])t for the purpose underneath. 



" 2d. In winter nearly all butter, made by all ])revious 

 modes, has a bitter taste, while with my method it remains per- 

 fectly sweet. 



" 3d. If the rules as I have stated them above, are closely 

 observed, it will take at the hig-kest only twenty hours from 

 the time of milking to produce butter. 



