ON THE DAIRY. 71 



Cheese. They award the premiums as follows : To 

 R. Buttrick, on Col. Duncan's farm, Haverhill, the 

 first premium of $10 ; and the second of $8, to Isaac 

 Carruth, of Andover. The cheese was of good qual- 

 ity, and only needed to be further ripened and im- 

 proved by age. As we have intimated above that 

 improvements may be made in the quality as well as 

 quantity of butter, it may be expected that we should 

 point out some of the defects and suggest some im- 

 provements. In the first place, and as a subject of 

 the first importance, the cows must be of the best 

 quality. It is a truth that will, I judge, be readily ad- 

 mitted by those who have carefully examined, by pre- 

 serving and churning the cream of each cow, in stock 

 consisting of ten or twelve cows, separately, the dif- 

 ference in quantity will be from twenty-five to fifty 

 per cent, and an equal if not greater difference in 

 the appearance and quality of the butter. 



There are some instances, (one of which has come 

 to our knowledge,) of a cow, giving a good quan- 

 tity of milk, from which no butter could be made. 

 How many such cows there may be, we cannot say, 

 but we are of opinion that every farmer should test 

 the quality of each cow's milk, by churning her cream 

 at different seasons of the year, separately. To have 

 a good stock of cows he must raise his stock. And 

 although we fully believe in the old proverb, " A good 

 cow may have a bad calf," yet that we are more sure 

 to have a good calf from good stock, I believe no 

 practical farmer will doubt. Therefore, the best 

 calves from the best cows should be raised and kept 

 until their qualities can be fairly tested. The best 



