150 TRANSACTIONS OF THE AMERICAN INSTITUTE. 



very often exceeded the very highest market from one-half cent to two and 

 a half cents per pound." 



Butter is judged by its color, aroma, taste and consistency. Its color 

 should be a delicate pale straw, not approaching white, and yet perhaps 

 that is better than the deep orange tint, almost a sure indication of extra- 

 neous coloring matter. The peculiar smell of good butter is easily recog- 

 nized. The better the quality the more delicate the aroma, while as the 

 quality degenerates, about in the same proportion does the smell vary, 

 until it becomes positively offensive. This fragrance is dependent very 

 much on the process of manufacture. Orange county dairy-maids make 

 " Orange county butter " wherever they follow the same processes. The 

 taste of the butter will betray .any inattention to the proper care of 

 either the milk, cream or the vessels in which they are kept. So will the 

 addition of any foreign matter, such as impure, or too much, or too little 

 salt, sugar or coloring matter. A certain amount of salt is necessary to 

 bring out the true flavor of the butter in its greatest delicacy. In texture 

 or consistency, a greater difference is seen than upon any other point. 

 Some are firm, leaving no mark upon the knife after being thrust into a 

 lump, with hardly enough moisture to dim its brightness, while other lots 

 are soft, leaving greasy streaks upon the blade, and large drops of opaque 

 liquid oozing frorti the newly cut surface. The existence of either of these 

 signs gives sure indication of an imperfect if not bad process of making. 



NUMBER OF QUARTS OF MILK FOR A POUND OF BUTTER. 



The number of quarts of milk required to make a pound of butter varies 

 very widely. By many trials in England, it is found that one pound of 

 butter requires from fourteen to sixteen quarts of milk; that is, about one 

 ounce from a quart, varying with the feed and the season. Although it 

 may be true that the milk of a majority of the cows in this country would 

 require an equal number of quarts to make a pound of butter, yet there are 

 cows that will give a pound to four quarts of milk. Col. Jaques, of Mas- 

 sachusetts, and Maj. John Jones, of Delaware, both had a "cream pot" 

 breed of cows, which we saw a few years ago produce this result. But 

 we believe that it requires an average of fourteen quarts to a pound, and 

 that is why farmers prefer to sell their milk when it brings over two cents 

 a quart. At that rate a milk dairy-man cannot even afford to make his 

 own family butter; he can buy it from a farmer, who cannot sell his milk, 

 at a rate more economical. 



Mr. William Buckminster, of Framingham, Massachusetts, in 1850 

 exhibited a Devon cow for a premium as the best butter-maker, with 

 satisfactory proof of the following yield of milk: 



In June and July last she filled a common milk pail, at night, as full as 

 any dairy-maid would wish to carry; and on June 17 her milk weighed, 



Morning and night, each Si\ pounds. 



June 10, morning and night 34| do 



June 19, do do 34 do 



June 20, do do 32| do 



June 21, do do 32| do 



June 22, do do 30^ do 



June 23, do do 30^ do 



He also certified at the time she was offered, in October, that four quarts 



