4 
American Butter Factories. 
The sweet scented vernal grass grows best upon the moist 
soil of the old meadows. It starts very early, and gives off an 
agreeable odour. 
We have been particular in naming the grasses which are 
most esteemed for producing a high priced butter, because a 
record of long and well conducted experiments has proved their 
utility. It is possible that climate and soil might so modify 
the character of these grasses, as to render them less worthy of 
esteem in other countries than among the butter dairymen of 
New York. Still, as the experience of farmers noted for their 
success in a particular direction, is more or less suggestive and 
valuable, we give the record as it is. 
The Stock, 
It is claimed by some that the flavour and texture of butter are 
influenced by the breed of cows. Butter from the milk of Breton 
and Jersey cows is said to be not only more solid and waxy in 
texture, but to have a finer aroma than that produced from other 
breeds. The milk of the Jersey or Alderney cow is exceedingly 
rich in cream, and has a deep yellow colour, as is well known. 
But this question need not be discussed here. It will suffice 
to state that among the butter dairymen of New York but little 
attention is paid to breeding, and no prominence is given to- 
any particular breed. The herds are usually made up of " the 
common cow of the country and grade cattle." There is a 
sprinkling of grade Short-horns, Ayrshires, Devons, and Alder- 
neys, and occasionally a dash of Holstein blood, obtained by 
crossing thoroughbreds upon the mongrel or common cows of 
the country. But, as we have remarked, reliance for the most 
part is had upon the so-called native or common cow of the 
country for making up the herds. 
It is proper that these facts in regard to pastures and stock 
should be stated, in order that correct conclusions may be drawn, in 
making up an opinion of what we shall have to say about butter 
factories, and the character of product they are able to make. 
As to the size of herds kept on the farms, they are usually 
smaller than those in the cheese dairying districts. The herds 
on an average, we should say, will number about 25 cows to 
the farm. Some farms, it is true, carry from 40 to 60 cows, 
but in the majority of cases the herds are small, ranging from 
15 to 30 cows. 
System of Organizing Factories. 
The plan of organizing factories is somewhat similar to that 
employetl in the cheese districts. The first effort of organization 
