B U T T E K . 99 



performed our duties blindfold, we hold that the eye may taste as well 

 as that other organ, which so generally claims a monopoly of that very 

 agreeable exercise. 



Before entering upon our examination, the thought of a division 

 of labor was suggested, but almost as soon given up ; for it was seen 

 at once, that this matter of taste stood in the way. We thought of 

 the old proverb, " What's one man's meat may be another man's 

 poison," and gave up the project. 



Then came the unwelcome conviction, that as tastes differ, so our 

 awards must almost necessarily be the result of a compromise. Find- 

 ing this train of thought leading to some reflection on human fallibil- 

 ity, not very flattering to our self esteem ; and feeling somewhat vexed 

 too on being compelled, to resort to a principle, which lias been so 

 hotly decried for the past year — we resolved upon another mode of 

 operation. Believing that among so many specimens, there must be 

 some very near perfect, we agreed upon certain qualities, which should 

 be indispensable to insure the drawing of a prize. 



The first requisite should be cleanliness. This is necessary through 

 the whole process, from the milking of the cow to the finishing stroke 

 of the butter paddle. Any suspicion of unfaithfulness, here, cloys the 

 appetite at once ; and makes one perfectly willing to eat his bread 

 alone, rather than entertain a doubt, whether he is taking into his 

 mouth what properly belongs to the barnyard or the scavenger. 



Closely connected with this, is the absence of all foreign taste in 

 butter. Many housewives, who perhaps are not justly chargable with 

 want of neatness, suffer this important article of manufacture to go 

 from under their hands, sadly intermixed with substances entirely 

 foreign to the pure article Salt is one of these and though necessary 

 in certain proportions — it will hardly do to adopt the principle in re- 

 gard to its use, that there cannot be too much of a good thing. We 

 believe that on« grand defect, here, is that cream is kept too long, 

 especially in the summer season, before it is churned. Few are aAvare, 

 perhaps, how soon putrifaction takes place in milk, in the hottest 

 weather in summer. Undoubtedly the most satisfactory results are 

 obtained, where the churning is performed every day. This is not 

 practicable in many of our small dairies ; but, where a tolerable article 

 is expected, it should be done as often as two or three times a week. 

 Butter seems to possess, in a remarkable degree, the power of appro- 

 priating to itself the flavor of substances, with which it is in near 

 contact. One of your Committee, anxious to protect his butter from 



