Proceedings of tee Farmers' Club. 317 



put 500 in a bunch, tie with a tarred string, haul in by ploughing a 

 furrow and covering with a plough. Five hands ought to get out 

 75,000 in a day, and the price is from two dollars to two dollars and a 

 half per thousand. These are the main points — the rest they can 

 learn from experience. Now, I wish every farmer would try a little, 

 at least ; for wherever it will grow, I think it will be the main fence. 



Butter Making. 

 Mr. J. B. Lyman — When at the State fair, I procured the follow- 

 ing statement from the person who took the first prize for butter, 

 regarding his conveniences, and the various steps of the process 

 which brought such results : The milking is done in tin pails, and 

 immediately strained in tin pans containing about six quarts each. 

 The pans are set on a rack made of slats about eight inches apart. 

 The temperature is kept from fifty-five to sixty degrees by our thick 

 walls, by the flow of the cold water, and by the use of ice. The milk 

 is allowed to stand thirty-six hours before skimming. Great care is 

 taken to cream the milk before it is thick or lappered through. Our 

 milk-room is a basement under a wing of the house,, the walls seven 

 feet high, the sides two feet above ground ; the end or entrance of 

 the room is four feet above the surface, and three feet beneath ; the 

 opposite end joins the cellar under the main part of the house. The 

 bottom is laid with cement three inches thick ; the walls are three 

 feet tliiek, laid with stone and cement, and the surface inside plas- 

 tered with cement, lathed and plastered overhead. There is a well 

 of pure cold water in the room, a cistern on the outside, with lead 

 pipe conducting the water into the room for washing purposes. 

 Under the pipe is a sink for creaming the milk. At one end of the 

 counter is a hopper or box for the skimmed milk, which is conveyed 

 to the hog-pen through pump logs under ground. The churning is 

 done by dash churns, driven by endless chain horse-power, two 

 churns running at the same time ;. fifty to sixty pounds are made at 

 one churning,, whick occupies about thirty minutes. Great care is 

 taken not to chum, too long,, as it injures the grain. The butter is 

 taken from the churn with a ladle, and washed with cold well water 

 until it is entirely free from milk. In hot weather the ice-water is 

 used ; then we cure with Ashton salt at the rate of one ounce of salt 

 to two pounds of butter. It is then left until the next morning, when 

 it is again worked with a butter-worker ; care is taken not to work 

 too much, as it injures the grain. It is packed in white-oak pails, 

 holding fifty-two or fifty-three pounds. A cloth is put over the top 



