DAIRY PRODUCTS. 195 



and storing hay. "We have already taken a too long " Van. 

 Winkle " nap. 



In the drought of summer and autumn we should have corn 

 or millet for soiling ; also roots, as carrots, sugar-beets and tur- 

 nips, to give variety to the winter feed. The milch cow should 

 have, both summer and winter, an abundance of good water to 

 drink. Muddy water or stagnant pools produce disease in our 

 cows. She should be kept quiet, both in the pasture and yard 

 or stable, driven carefully, milked gently, with little or no con- 

 versation while being milked. Blows with the milking stool 

 and loud talking arrest the uniform flow of milk. The stables 

 should be well ventilated, warm and dry ; and be assured, the 

 dairyman will be rewarded by his flowing pails of milk and his 

 golden rolls of butter. 



Second, I will pass to the manufacture of butter. Heat, 

 light, moisture and ventilation or change of air, influence the 

 milk while the cream is rising, or the separation of the elements 

 that form butter, from the caseine, (cheese element), and other 

 component parts of good milk. Uniform temperature for the 

 season, subdued light, constant but moderate change of air, 

 facilitate the rising and amount of cream, also its quality. 



To secure, measurably, the control of all the above-named 

 agencies, so as to have their activity not only tolerably uniform, 

 operating with that energy found by observation to be best 

 adapted to attain the desirable result, namely, a prime article 

 of butter, is the great desideratum in the construction of a milk- 

 room and care of milk. Not only the arrangement and con- 

 struction of the walls inside and outside of the room, but local- 

 ity should engage the farmer's attention. But few persons 

 realize how readily milk and butter absorb surrounding odors. 

 A slice of the latter becomes air-slaked in a few hours. 



Every butter dairy should have an adequate supply of pure 

 soft water. The most scrupulous cleanliness is demanded with 

 the pails, pans, churn and butter-tubs. The process of churn- 

 ing, salting, working and packing butter demands time, close 

 observation and labor. 



The West and South can raise corn and wheat more cheaply 

 than we can, and these cereals are transportable to our doors 

 at all seasons. Meat can be brought from Texas and Illinois, 

 with advantage to both producer and consumer. Cheese is less 



