Proceedings of the Fahmebs^ Club. 653 



season, Leside what was consumed by the family of six persons, 2,600 

 pounds of butter : 



Average price per ])Ound, forty cents $1,040 



Sold also, seven calves 108 



Two calves on hand 30 



Fatted three hogs 73 



Total $1,250 



Average income from each cow $96 15 



My cows are grade Aj'rshires ; fed each cow two quarts cob meal 

 per day for three weeks in the spring. Fed sowed corn from August 

 20th until September 15th. Are making now only fourteen pounds 

 per week, as I feed nothing but dry hay. 



Mr. J. B. Lyman. — On Saturday last, in the Philadelphia farmers' 

 market, I bought these two balls of bntter, for which I gave ninety 

 cents. The Club will please note the color, smell and texture of this 

 product. Gentlemen may have seen and tasted better butter. The 

 price which this article commands is one dollar per pound. In the 

 same market I bought this lump of fair butter for fifty cents a pound. 

 From one of the best of those dairymen, I obtained the following 



Statement of a Philadelphia Butter-maker. 



I have no difficulty in making good butter all winter. I keep my 

 milk pantry at fifty-eight degrees, as near as I can, and do not allow 

 the mercur}^ to go much either way from that figure. As spring 

 cows approach the follownng winter, i. e., when their calves are seven 

 or eight months old, the butter comes much harder. For that reason 

 I always like to have fall cows, so as to mix their milk with that of 

 the cows who came in the spring. The food of cows makes a great 

 difference with the flavor of the butter. I find clover hay cut and 

 moistened, sprinkled with meal and wheat shorts, as the best food for 

 making choice butter. It is also important that no weeds be mixed 

 with the hay. Clover I find superior to timothy, or any other grass. 

 I do not feed cabbages nor turnips, on account of the flavor. Cows 

 differ greatly in their quality as butter-makers, and in selection I find 

 it best to reject many animals that would be valuable in a milk dairy 

 or a cheese dairy. 



The Chairman. — We specially welcome such statements as this of 

 Mr. Wattles ; and regarding the letters sent to the Club, I have 

 noted a change that has given me much gratification. We have very 

 few, if anv, communications now on the moon, on the reason why 



