PROCEEDINGS OF THE FARMERS' CLUB. 155. 



Food is the first, purity the second, temperature the third requisition in 

 making sweet, yellow butter. 



Every farm house should have a room for milk; solely devoted to that 

 and nothing else. In very dry soils this can be made easiest and best in 

 the cellar, provided it has a chimney ventilator of ample dimensions run- 

 ning to the top of the house, which can be easily made when building, 

 and no milk room is perfect without such ventilation, and in our opinion 

 the cause of bad butter is as much in the want of a suitable place to stand 

 the milk, and a cool, sweet room to store the butter, as in the process of 

 manufacture. It is all-important, also, that the milk room should be of an 

 unvarying temperature, so far as it can be kept so without extra expendi- 

 ture over the profitable advantage. An attachment to the ice house is the 

 best place for storing the butter. The following is a very good plan for a 

 family dairy room: 



Build very convenient to the kitchen, but not adjoining, an eight inch 

 wall brick building, eight feet by sixteen feet inside, with a door in one 

 end and a window in the other, and arch it over ten feet high in the center, 

 and plaster it all over outside with water-proof cement. The top should 

 be covered with a coat of asphaltum, if to be' had, or else sand and tar. 

 Give the inside a coat of hard-finished plaster, and paint that well, so that 

 it can be washed. Where there is a good chance for drainage, the walls 

 may be dropped two feet below the surface, or the whole built into a hill- 

 side, in which case there can be no door nor window in one end, but there 

 can and must be a large chimney ventilator. Make the floor of cement or 

 flagging stone, and, if not too expensive, use stone shelves, built in the 

 wall. The outside is to be banked up with earth and sodded over, so as to 

 form a grassy mound, forming a sort of cave cellar. A retaining wall 

 must be built each side of the doorway, and a shed over it, with wire 

 screened windows in the door for ventilation, the sash being hinged to 

 swing down and fasten to the lower half of the door. The best way to 

 make dairy shelves is to use strips sawed one by two inches and set so 

 that the pans will stand upon their edges, or else place them wide enough 

 apart to receive the bottom of the pan, having cross strips nailed in to 

 support the sides, so that the pans would only touch at four points, and 

 so cause the milk to cool quickly, and save labor in keeping the shelves 

 clean; for a pan of warm milk set upon a flat shelf in a room a little damp, 

 or when the shelf has just been washed, will generate mold — certainly 

 more than when set on strips, as here recommended. 



HOW TO MAKK WINTER BUTTER. 



If COWS are fed with roots, meal, or even whole corn, which, by the by, 

 is only to be tolerated when corn is worth less than twenty-five cents a 

 bushel, there will be no complaint of poor, white butter, unless the fault is 

 in the churning or the keeping of the milk. Milk, in winter, should be 

 kept about the same temperature as in summer time, and should not be 

 allowed to stand unskimmed merely because "it is taking no harm." Take 

 off the cream, and if it is not enough for an immediate churning, let it be 

 kept cool and sweet till enough is. accumulated, when, if it is necessary to 

 sour it, it may be put in a warm place and done all at once. When put 



