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often visited, where in 1830, 181 lbs. of butter were made to each 

 cow, and this without any extra feed. In another case, from four 

 cows by high feeding, 208 lbs. of butter were obtained in a season 

 to a cow. Such examples ought to stimulate efforts at improvement* 



I am struck often with the remarks made by persons, who are dis- 

 posed to speak well of their cows, when after stating what they pro- 

 duce, they finish by saying, " but we give them nothing but grass or 

 hay," as the case may be ; and " they go in a very poor pasture." 

 This may be very reputable to the cows, but it is very disreputable 

 to their owners. A poor cow is not worth keeping ; but no ani- 

 mal will better pay for liberal treatment than a good cow. Why 

 should one of the kindest and most liberal benefactors, which divine 

 Providence has given to men in the form of a quadruped, be treated 

 in this negligent and niggardly manner ? 



It cannot be denied that a great part of the butter made in New 

 England, is of an inferior quality ; and bears a disadvantageous com- 

 parison with the butter of Pennsylvania and New York. There is 

 a freshness and delicious flavor to be found in the Philadelphia and 

 much of the Goshen butter, which is rarely, though sometimes, to 

 be met with in ours. It may depend somewhat upon the feed ; 

 somewhat upon the animal herself ; but I believe oftener upon the 

 management. I shall be pardoned for speaking of some remarkable 

 but not uncommon faults. The cream is often kept too long. The 

 milk room is not always well ventilated and white washed ; and is 

 frequently in the neighborhood of the effluvia of decayed vegetables, 

 and musty cider barrels ; and is often made the depository of the 

 remains of the dinner table, cider, pickles, cold meats, and various 

 unmentionables. The milk and dairy room, should be exclusively 

 for milk and its products ; and by itself. Cleanliness in every part 

 of it, in every vessel, in every operation connected with it, and in 

 every person permitted to enter it, should be the first and an indis- 

 pensable requisite. 



The color of butter depends, doubtless somewhat, but not entire- 

 ly, upon the management of the milk and cream. The bright golden 

 surface, sparkling like a piece of rock candy or loaf sugar, is alto- 

 gether preferable to a slimy, waxy appearance, or a cheesy whiteness, 

 which it often has. A lady in Boxford, whose own butter showed 

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