PROCEEDINGS OF THE FARMERS' CLUB. 153 



for you to eat yourself. And' even that is not always good food for a cow, 

 as turnips, cabbages and onions are considered good food for the table — 

 they are not for the stable, if sweet milk is an object. 



Then she must be kept in a clean, sweet-smelling stable, warm and dry, 

 but ventilated. The same stable should be used in summer for milking, 

 after which the cows may be allowed to sleep out, if it is such weather 

 that they can lie upon the ground in comfort; and if not, keep them in until 

 after milking in the morning. Every cow should know her own stall as 

 well as a man knows his own bed, and they will soon learn to be unwilling 

 to eat or be milked anywhere else. Food and care of the cow, and perfect 

 quiet and comfort for her in every respect, are the first requisites in 

 making good butter. 



A stable can be kept sweet enough to lodge in by the daily use of 

 plaster, charcoal, prepared muck, or an occasional sprinkling of dilute sul- 

 phuric acid or solution of copperas. 



It is necessary for a full flow of milk to maintain a continual supply of 

 albuminous food, while in the latter period of fattening such kinds of food 

 are superfluous, and only tend to enrich the manure heap. There is one 

 leading feature in his practice, to which the utmost importance is attached 

 by Mr. Horsfall, an English dairyman — the maintenance of the condition of 

 his cows giving a large yield of milk. This is done by the addition of 

 bean meal in greater quantity to those yielding the most milk. He refers 

 also to the effect of clover upon the supply oJ" milk as known to all dairy- 

 men, the dry material of which is nearly as rich in albumen as beans, and 

 the inference is drawn that "albuminous matter is the most essential ele- 

 ment in the food of a milch cow, and that any deficiency in the supply of 

 this will be attended by loss of condition, and a Consequent diminution in 

 the quality of her milk." He is of the opinion that "jou. can increase the 

 proportion of butter in milk more than that of casein or other solid parts." 

 Rape-cake seems more efficient for this purpose than linseed cake, the oily 

 matter in this seed more nearly resembling that in butter than that of flax- 

 seed. He also says: "It seems worthy of remark that a cow can yield a 

 far greater weight of butter than she can store up in solid fat. Numerous 

 instances occur where a cow gives off two pounds of butter per day — four- 

 teen pounds per week — while half that quantity, probably, would not be 

 laid on in fat if she was fed for that purpose." 



These "English notions" are worthy of American attention. 



BUTTER AFFECTED BY PACKAGES. 



It is one of the greatest mistakes that butter packers make to put it up 

 in bad packages. Let it be taken for an incontrovertible fact that, as a 

 general thing, a dairy of butter of uniform quality may be packed, one-half 

 in rough, untidy casks, and the other in neat, sweet looking firkins, 

 of suitable and uniform size, and that half will outsell the other at least 

 ten per cent. The purchasers of butter by the single package or by the 

 hundred packages, are always influenced by the outside appearance. One 

 of the reasons why western butter sells at a price generally under the 

 market is because it comes in bad order. How can people expect first 

 prices for butter in mottled rolls, packed in a dry-goods box or a flour bar- 



