GIG Transactions of the American Institute. 



Mr. F. D. Curtis. — We know that cattle on the plains of this conn- 

 try, and on the pampas of South America, flonrish without salt, but 

 deer seek the " licks," which latter fact proves that animals crave 

 salt when M'ild, and those domesticated love it ; but it should be fed 

 in small quantities, if not fed regularly, as it creates thirst. The best 

 practice is to keep it in a tight tub always before the stock. 



Mr. J. B. Lyman. — I have observed that it is the practice of certain 

 good dairyman I have had the pleasure of meeting to keep a good- 

 sized chunk of rock salt always in each animal's manger. 



Winter Butter. 

 Mr. Francis Collins, of Morrisville, Penn., forwarded the follow- 

 ing valuable communication. — As soon as the milk is brought in, 

 strain it, and set the pan into a pot or boiler of hot water, such as 

 stands on every kitchen stove, taking care that the water is not hot 

 enough to scald the milk, and let it be until the milk hegins to wrinkle. 

 If the milk is scalded it will not produce cream. This is but very little 

 work, except when you have a large dairy. The cream should be 

 skimmed with as little milk as possible. Save a teacupful of sour 

 cream from the last churning to mix with that newly skimmed. This 

 is done for the purpose of souring the cream as soon as possible, 

 which we consider very important. While we have followed the 

 above directions we have never had bitter butter. W^e believe that 

 souring it soon prevents the cream or butter becoming bitter, and 

 helps to render the churning easier. In souring the cream the thing 

 can be overdone, and judgment must be used not to let it get too 

 sour. When it gets too sour it looses its smoothness, and has a curd- 

 like look. The cream kettle should be kept all the time in a room 

 "where the fire scarcely ever goes out, and at a considerable distance 

 from the stove, where the temperature would be from sixty to sixty- 

 five degrees. It is designed that when the first cream is skinnned 

 into the kettle, that the cream shall be soured and got up to the tem- 

 jDcrature of about sixty degrees as soon as possible, and kept up to 

 that temperature. Do not keep the cream at a low temperature, and 

 then, when churning day comes, try to suddenl}'- bring it up to a 

 suitable temperature for churning. Neither cream nor milk should 

 ever be kept in a close place. Cream should be stirred several times a 

 day, to prevent the top of it having a cheesy taste. Skim at least 

 ■once a day. Don't add any cream to the kettle the day it is clnirned, 

 because it will be likely to lower the temperature too much. Have a 



