American Butter Factories. 
41 
next salted at tlie rate of an ounce of salt to three pounds of 
butter, thoroughly and evenly incorporated by means of the 
butterworker. It is then removed to a table, where it is weighed 
out and put up into pound prints. After this, it goes into large 
tin trays, and is set in the water to harden, remaining until next 
morning, when it is wrapped in damp cloths and placed upon 
shelves, one above another, in the tin-lined cedar-tubs, with ice 
in the compartments at the ends, and then goes immediately to 
market. Matting is drawn over the tub, and it is surrounded 
again by oil-cloth so as to keep out the hot air and dust, and the 
butter arrives in market in prime condition, commanding from 
75 cents, to 1 dollar per lb. 
Mr. Isaac A. Calvert, who markets his butter at these high 
prices at Philadelphia the year round, gives the following par- 
ticulars of his management in a communication to Mr. J. B. 
Lyman, of the ' New York Tribune.' He attributes his success 
to three points : — 1st, the food of his cows ; 2nd, temperature ; 
3rd, neatness and dainty refinement at every step from the 
moment the milk flows from the udder till the dollar in currency 
is paid for the pound of butter. He says, " I have found that 
I make my best butter when I feed on white clover and early- 
mown meadow hay. I cut fine, moisten, and mix in both corn- 
meal and wheaten shorts. Next to meal, I regard shorts, and 
prefer to mix them together. I feed often, and not much at a 
time. I do not use roots, unless it be carrots. My pastures and 
meadows are quite free of weeds. I cannot make this grade of 
butter from foul pastures or a low grade of hay. 
" Temiperature. — This I regard as a matter of prime impor- 
tance in making butter that commands a high price. Summer 
and winter I do not want my milk-room to vary much from 58°. 
In summer I secure the requisite coolness by spring-water of the 
temperature of 55^ Fahrenheit flowing over a stone or gravel 
floor in the milk-house. This can be accomplished without 
water in a shaded cellar 10 feet deep. As good butter can be 
made without water as with, but the milk and cream must be 
kept at all times a little below 60°, 
" We skim very clean, stir the cream-pot whenever a skimming 
is poured in, and churn but once a week summer and winter. 
Just before the butter gathers we throw into the churn a bucket 
of ice-cold water. This hardens the butter in small particles 
and makes a finer grain. In the hot months this practice is 
unvarying. 
" In working we get out all the buttermilk, but do not apply 
the hand. A better way is to absorb the drops with a linen 
cloth wrung from cold water. The first working takes out all 
the milk ; at the second we handle delicately with fingers as 
cool as may be. The salt is less than an ounce to a pound, but not 
