30 REPORTS OF COMMITTEES. 



The art of making good butter has long been known in all 

 civilized countries ; and yet a far greater amount of poor butter is 

 thrown upon the market than of good ; and strange too, when the 

 latter will bring so much more in price and always find a ready 

 market. 



Like bread-making, there are certain conditions necessary to 

 the highest success in butter-making ; and we find in some dairies 

 that they rarely or never fail ; because, knowing the conditions, 

 they comply with them, at whatever cost, and always find a ready 

 sale at the highest prices. 



Methods in butter-making vary, and we find butter is made in 

 many different ways ; yet there are certain principles which rule in 

 all, and there is really less difference than appears. In all cases, milk 

 should be kept in a perfectly clean, well ventilated room, kept ex- 

 pressly for dairy purposes, and away from all disagreeable odors ; 

 as nothing will receive a taint more readily than milk or cream, 

 which will concentrate in the butter, not running off in the butter- 

 milk as some have thought. A proper temperature is requisite; 

 about 60° is the best. The depth at which milk is set varies ; but 

 shallow pans are usually preferred, to shorten the passage of the 

 fat globules to the surface, before the milk begins to thicken, in 

 which case many of them would be retained in the coagulated 

 milk. To secure the best flavored butter, the cream must be re- 

 moved and churned while the milk is still sweet, although sour 

 cream yields butter more readily, will keep longer, and is more 

 compact. 



Much judgment is required in the working of butter ; not by 

 indiscriminate stirring, and mashings, but with careful, yet telling 

 pressure ; it being composed of minute globules, they are crushed 

 by careless handling, and overworking, rendering the mass greasy, 

 and sticky, instead of granular. 



Coloring butter has a tendency to destroy that sweet, peculiar 

 flavor, so palatable to butter-eaters of fine, susceptible tastes. This 

 peculiar flavor is derived from the sweet, nutritious grasses, eaten 

 by the cows ; and here rests one secret of making good butter, 

 that is the quality of the food consumed by the cows. It is a 

 point too much overlooked, as the finest flavor cannot be produced 

 upon noxious weeds, rank grasses and vegetables, or distilled slops. 

 In this respect our soil surpasses the West, the grass upon our 



