192 BOARD OF AGEICULTURE. [Pub. Doc. 



moved, as it sours and turns old very quickly and becomes 

 "cheesy." When it is taken oif and churned separately, one 

 can readily see it makes an inferior quality of butter, and 

 will not keep at all ; therefore it must necessarily hurt the 

 quality pf a whole churning where it remains on the cream 

 and is churned with it. 



System must 1)6 used in all })arts of butter-making. 

 Cream should always be churned at a certain temperature, 

 varying according to the season of the year, and butter 

 should be washed in water of a certain temperature. We 

 often hear of complaints that butter " won't come:" but I 

 am confident in saying that there never was any cream pro- 

 duced that would, if properly cared for and brought to a 

 right degree of heat, refuse to make butter in a reasonable 

 length of time ; for in my twenty-two years' experience in 

 butter-making I have never failed to have my churnings 

 come in the proper time. Some might say that in private 

 dairies the result might l)e different ; but I would add that I 

 have churned each producer's cream separately many times, 

 and have always been just as successful. 



I salt the butter in its granular state, in a revolving box 

 churn, and then take it out on a Mason power worker, and 

 after it is worked print it on a printing table. After becom- 

 ing sufficiently hardened in the refrigerator it is brought out 

 and wrapped in printed parchment paper on a table especially 

 for that purpose, and put into trays ready to be placed in 

 the large cases. Some of the butter, of course, is packed 

 in five-pound boxes and small tubs, if so ordered. We use 

 cloths on top of the boxes, and the tubs we line with parch- 

 ment paper. Our butter is all shipped twice a week, a large 

 amount being sent to private families in New York and other 

 cities. 



Of course, it goes without saying that, in order to hold a 

 private trade, one must make a good and uniform article. 

 Uniformity is one of the essential things necessary to retain 

 j)rivate family trade. We at our creamery have standing 

 orders with certain city families for a certain amount at reg- 

 ular intervals, put up in fancy prints and salted to order. 



As there is so much discussion about and so many ques- 

 tions asked concerning mottled butter and Avhite specks, which 



