BUTTER. Ucr 



producing the milk, are undoubtedly the following: 

 1st, getting all the cream ; 2d, having it in a good 

 condition for churning ; 3d, making a complete separa- 

 tion of the butter from the buttermilk ; 4th, preserving 

 the butter, when to be kept for a considerable time, 

 in such a manner as to retain its original sweetness 

 and good flavor. 



In regard to the first point, there are three things 

 which are essential; good light, a free circulation of 

 air, and a proper temperature. There are a very few 

 who have not learned to avoid close dark cellars in 

 which to set milk for butter ; but if the milk room be 

 above ground, the milk, during the hot season, will 

 often become so soon curdled as to prevent the rising 

 of a portion of the cream. If the dairy room has a 

 northern or northwestern exposure, with a room over 

 it, between it and the roof, this will be less likely to 

 occur. This trouble is remedied in some of the best 

 dairies of a neighboring state by constructing the milk- 

 room partially underground, admitting air and light 

 through latticed windows near the top. A free circ- 

 ulation of air under the pans is secured by placing 

 them on a frame work of horizontal bars, instead of 

 board shelves. The proper degree of coolness in warm 

 weather, is imparted to the milk by some skillful dairy- 

 men, by setting the pans into shallow troughs, into 

 which a stream of aqueduct water may be made to 

 run at pleasure. In this connection it may not be out of 

 place to call attention to a new milk pan invented and 

 exhibited, at the late fair, by J. F. Monroe & Co.' This 

 invention combines the means of a very perfect circu- 

 lation of air and an insulation, by which the milk is no 

 more liable to sour during a thunder storm or the 



