72 ON THE DAIRY. 



properly lighted. Cream will rise more favorably 

 in a light than in a dark room, and the quality of it 

 Avill be better. Therefore a dairy room above 

 ground is preferable to a cellar. The room should 

 be carefully guarded, by the use of wire gauze, or 

 some other substance at the windows, against the 

 approach of insects or intruders of every kind. The 

 milk should be set in pans uncovered; as the cream 

 will not rise so freely when there is a cover over the 

 pans. Care should be taken not to fill the pans full, 

 especially in warm weather, as the cream will rise 

 quicker and better when the milk is spread over a 

 larger surface. The sooner it rises and is removed 

 from the milk the better; and this should always be 

 done before the milk begins to turn sour. When 

 the cream is taken off, it should be kept in tight 

 covered vessels, in cool places, until the churning 

 process; and this should always be before any sour- 

 ness or mould is discoverable. 



Much care should be taken to separate the butter- 

 milk thoroughly from the butter. More depends on 

 this than any other part of the process in making good 

 butter. Unless this is done, it will be impossible to 

 preserve it sweet and good. If our dairy-women 

 would apply double the labor to half the quantity 

 of their butter, and thereby thoroughly remove all 

 particles of butter-milk, this one half would be worth 

 more than the whole in the condition it is usually 

 sent to the market. As this is a matter that inter- 

 ests every farmer, and every lover of good butter, 

 (and who does not love it when it is fair and nice?) 

 I have presumed to forward these remarks. You 

 will use them as you think proper. 



Respectfully Yours, 



JOSEPH HOW. 

 Methuen, Jan. 6, 1841. 



Note. — What I have said in relation to the work- 

 ing of butter, is to be understood, in relation to such 



