TH'e J) A I It r. 2^ 



place above filled with salt, and finally enongh strong brine, made from 

 '•utter salt, poured in to fill the can. When packing roll butter in jars the 

 line should be made strong enough to bear an egg. To three gaUona of 

 • his brine add a quarter of a pound of white sugar and one tablespoonful of 

 saltpetre. Boil the brine, and when it is cool strain carefully. Make the 

 butter into rolls and wrap eaoli roll separately in white muslin cloth. Pack 

 the jar full, weight the butter down, and submerge in brine. 



Sngge^tioiLg In Milli-Settliig. — Professor L. B. Arnold says: 



First— 1o make the finest flavored and longest-keeping butter the cream 

 lust undergo a ripening process by exposure to the oxygen of the air while 

 it is sweet. This is best done while it is rising. The ripening is very tardy 

 when the temperature is low. 



Second — Alter cream becomes sour, the more ripening the more it depre- 

 ciates. The sooner it is then skimmed and churned the better, but it shonld 

 not be churned while too new. The best time for skimming and churning ia 

 just before acidity becomes apparent. 



Third — Cream makes better butter to rise in cold air than to rise in cold 

 water, bat it will rise sooner in cold water, and the milk will keep sweet 

 longer. 



Fourth — The deeper nulk is set the less airing the cream gets while rising. 



Fifth — The depth of setting should vary with the temperature; the lower 

 it ifl the deeper milk may be set; the higher, the shallower it should be. 

 ^lilk shonld never be set shallow in a low temperature nor deep in a high 

 one. Setting deep in cold water economizes time, labor and space. 



Sixth — While milk is standing for cream to rise the purity of the cream, 

 and consequently the fine flavor and keeping of the butter, will be injured if 

 the surface of the cream is exposed fireely to air much warmer than the cream. 



Seventh — \Mien cream is colder than the surrounding air, it takes up 

 moisture and impuiities from the air. When the air is colder than the cream, 

 it takes up moisture and whatever escapes from the cream. In the former 

 case the cream purifies the surrounding air; in the latter, the air helps to 

 purify the cream. The selection of a creamer should hinge on what is meet 

 desired — highest quality, or greatest convenience and economy in time, space 

 and labor. 



First Principle.4 In Batter Making—Butter is ^n J. s/ied in the dairy, 

 but not maile there. The stamp of the dairy woman puts the gold in market 

 form; but the work must be commenced in the field or in the feeding stables; 

 and this leads at once to the consideration of feeding for butter. During the 

 early, sunny summer month, when nattire Li profuse of favors, there is Uttle 

 to be done beyond accepting her bounty. The tender grasses are full of tHe 

 needed nutrition, and they aflford the constant supply of moisture without 

 which the secretion of milk is greatly lessened. Yet, at this season, as w«il 

 as all others, a pure supply of water is absolutely necessary. It does not 

 meet the requirement if cattle have a wet hole full of surface drainage in the 

 pasture, or a frog pond. While it is not probable that the tadpoles and wrig- 

 glers sometimes found in city milk have been drunk by thirsty cows, many 

 infusions do exist injsuch pools that are hardly eliminated or rendered en- 

 tirely harmless by the wonderful milk secretions of the animal. The cattle 

 should drink from spring-fed boxes; and as often as these, under the hot 

 sun, are seen to produce green growth or floating scum a pail of coarse salt 

 may be put in, and the current checked until the fresh-water growths ar» 



