152 TRANSACTIONS OF THE AMERICAN INSTITUTE. 



milk will not ripen for churning, and in such case should be removed for a 

 time to a temperature of 55 deg-. The sudden warming' of the milk will 

 not always enable it to yield up its butter readily. One butter maker 

 says: "Carefully conducted experiments prove that more butter is 

 obtained from a given quantity of milk when set in pans partly filled than 

 when full." This is in opposition to the theory of A. B. Dickenson. 



A French chemist declares that butter may be made without churning, 

 by the use of a filter made of white felt, in the form of a bag, in the four 

 corners of which are inserted porous strings, like candle wick, to hasten off 

 the fluid portion of the milk. The bag being suspended by the four 

 corners, from twenty-four to thirty hours, the contents of the filter will be 

 found to be of the consistence of " smear case" (soft cheese). This 

 solidified cream is then placed in a linen bag, tied tight, and the bag 

 kneaded like a roll of dough. In a few minutes the mass grows liquid, 

 and the butter and buttermilk are separated. 



One large butter maker says: 



" I use a horse-power churn, of a capacity sufficiently great to make 120 

 pounds of butter. I always try the temperature of my churn before 

 putting in the cream. If below 55 deg., I raise it to that point with warm 

 water, and keep the cream as near that point as possible. As soon as the 

 cream is in the churn I start the horse, and keep him moving at a steady 

 gait until the butter is broken, or begins to gather in small lumps. Oppo- 

 site the opening through which the cream is poured into the churn is an 

 inch hole, which is stopped with a plug. When the butter is formed as 

 above stated, I open this hole and draw ofl' the buttermilk, then start the 

 fhorse again, and keep him going until I gather the butter into a solid 

 mass. This accomplished, it is taken from the churn and put into a tub 

 prepared for it. I then weigh the whole mass, and transfer it to the butter 

 worker, when it is worked over twice, after which I add one dessert table- 

 spoonful of the very best dairy salt to every pound. I again work it well, 

 so as to incorporate the salt thoroughly. It is again weighed into pound 

 lumps and printed. The human hand is never allowed to touch the butter, 

 nor is water ever used to wash it " 



Of course it is sold immediately; if it is to be kept we think it must be 

 washed. 



BUTTER AFFECTED BY FOOD OF COWS. 



The quality of all butter is so greatly affected by the food of the cows, 

 that no one can make good butter, although he has good cows, if their food 

 is poor. In summer there is nothing better than clover pasture. At any 

 rate, the pasture must afford sweet grass, running water, and trees for 

 shade and rest. A cow should be selected for her quiet disposition, as 

 much as any other quality, for a butter-making cow; for milk alone this is 

 not so important. If she has vicious propensities she cannot be cured by 

 viciousness. In winter, clover hay, cured in the most perfect manner, is 

 better for butter than any other hay. To this add slops once or twice 

 every day, composed of bran, shorts, cut potatoes, corn meal partially 

 cooked, and salt; and an occasional handful of bone meal, lime, ashes, or 

 charcoal dust, will be found advantageous. Carrots are always good for 

 a butter cow. Nothing should ever be given her that is not sweet enough 



