196 BOARD OF AGRICULTURE. 



twenty-two pounds of butter, and for winter-kept butter a little 

 more salt. After having been salted and worked over it is 

 allowed to stand till evening, when it is worked a second time 

 and packed. Great care is taken with the packages ; they are 

 of oak, strongly hooped, and perfectly tight, so as not to allow 

 the least leakage. After being filled with butter they are headed 

 and strong brine poured in at the top to fill all the intervening 

 spaces. 



The essentials for a prime quality of butter may be very 

 briefly summed up, and are as follows : Securing rich, clean, 

 healthy milk — milk obtained, if possible, on rich old pastures, 

 free from weeds. Setting the milk in an untainted, well-venti- 

 lated atmosphere, and keeping it an even temperature while the 

 cream is rising ; proper management in churning ; washing out 

 or otherwise thoroughly expelling the buttermilk, and working 

 so as not to injure the grain of the butter ; thorough and even 

 incorporation of prime salt, and packing in oaken tubs, tight, 

 clean and well made. 



Dr. Hartwell. I wish to inquire what percentage of butter 

 there is in milk ? 



Mr. WiLLARD. Three to four per cent. 



Prof. Gamgee. The interesting address to which we have 

 listened demonstrates many things ; but the one which strikes 

 me particularly is, that in cheese-making, as in every branch 

 of agriculture, you must follow the rule that is followed at the 

 present time in the art of medicine : you must train specialists. 

 Omniscience, so far as man is concerned, belongs to the days of 

 yore. One man cannot know all things ; indeed he can only 

 know owe well; and we must not forget the trite old saying, 

 that each individual should learn one business and stick to 

 it ; and the more careful he is to do that, the better will he 

 succeed, and the greater benefits will he confer upon humanity. 



If I am not very much mistaken, the great success of your 

 cheese-factories in America arises from the fact which we have 

 heard so well explained to-day, that the person best acquainted 

 with the management of milk, and with the preparation of 

 cheese, collects from all sources the milk that he can trans- 

 form into cheese, instead of allowing the dairymen to go 

 through the processes of feeding and milking and collecting, 



