A NEW METHOD. 119 



different ways. What we want to determine at this time is, 

 how to make the best butter ; and I expected to hear from 

 the gentleman how he handled his own butter, but I did not 

 hear it. I am also aware that, in making butter, it makes a 

 great deal of difference how you begin, what kind of a cow 

 you have, and how she is treated. I think he told us that 

 there were good cows in all breeds, and that is undoubt- 

 edly true. The Jersey is a cow that is particularly adapted 

 to the production of butter ; and you can make good butter 

 from larger breeds, which are better adapted to the produc- 

 tion of beef. But that, I think, is not the side of the question 

 which we have before us to-day. If I recollect right, it is milk, 

 butter and cheese, and the marketing of these productions. 



Since I have been dairying, the dairy cow and her habits 

 have been the study of my life. I have been handling milk for 

 a few years past differently from the way in which I ever 

 handled it before, and, perhaps, in a different way from that 

 in which it has ever been handled to any great extent, — and 

 that is, by heating it as it comes from the cow the year round, 

 in hot weather as well as cold, and I have made butter and 

 cheese from the same milk. The object of heating was to 

 make the milk perfectly sound, and keep it sound and sweet 

 and perfect, until I carried it through all the processes, and 

 got all I could from it. I have made butter from the milk 

 bj' first heating it to one hundred and twenty degrees, cooling 

 to about the temperature of atmospheric air, varying from 

 sixty-five to eighty degrees, and letting it stand from twenty - 

 four to sixty hours, according to the weather. I churn my 

 cream sweet, and adding the buttermilk to the skim-milk 

 sweet, I have brought out a very good article of cheese, — an 

 article that is pure, which will break down, and become an 

 article of food that is wholesome, digestible and nutritious, 

 and which gives satisfaction. Such a product as that can be 

 sold for a less price than whole-milk cheese, and to a class of 

 people who can buy it, which, I think, is quite as well as to 

 throw away that product — the skim- milk — as it has always 

 been thrown away. I did not aim to make a first-rate article 

 of cheese. I got all the best of the fat from the milk, made 

 a very good article of butter, and had enough left in the milk 

 to cure the cheese. Skim-milk cheese, with no fat in it, is a 



