THE DAIRY-ROOM AKD BUTTER-MAKIKG. 75 



CHAPTER IV. 

 THE DAIRY-ROOM AND BUTTER-MAKING. 



This department of the farm-house, as well as the 

 kitchen and the flower-garden, should be the pride and 

 joy of the country-woman's heart. 



It is stated that the best butter is now made at the 

 large Creameries or Butter-Factories. It is because 

 these establishments have every facility and convenience 

 for the work, and maintain thorough care and attention 

 in the work. There is no magic in the making of the 

 high-priced delicious butter, tasting of June's own roses 

 and clover fields, that finds its way to favored tables. 

 The milk of healthy, well-treated cows, is given its best 

 chance, and is transformed by the best methods into butter. 

 That is all. And the farm-homes must be few where 

 these conditions and rules cannot be maintained, if there's 

 only a resolute will to lead the way. 



If butter is made on any considerable scale, a Dairy- 

 house should be built, with thick walls and deep eaves, 

 over a pure running brook or cool spring, or arranged so 

 that living water a foot or more in depth can be carried 

 through it in troughs resting upon the floor, with ample 

 space for walking between them. In these i roughs the 

 milk can be placed, in cans or clocks, in such quantit ei 

 that the level of the water will be a little higher than 

 that of the milk. Experienced butter-makers have found 

 this to be the most satisfactory arrangement possible for 

 keeping the milk at a cool, even temperature, between the 

 time of setting and skimming. 



Everything about this milk-house should be kept im- 

 maculately sweet and clean. The building should be 

 well ventilated, but not breezy, and the windows pro- 



