221 
CATTLE, DAIRYING.' 
•MAVing Dairy Butter. 
Mr C C Buell, one of the makers of high-caste dairy hutter m tho 
West’ stated his mod as reported by the Secretary of the Illinois Dairy- 
man’s Association : . 
“Cows were common stock— Durham grades and sprinkling of Jersey. 
Fed by running in fresh corn stalks during day time, on timothy and clo- 
ver at night in stable, with two messes of meal daily, consisting, by 
measure, of two parts corn and one part oats, together with the greater 
part of the sour milk and buttermilk from the dairy room. Is umber ox 
cows, forty. The milk was strained through an iron strainer into deep 
pails,’ as soon as drawn, standing in open air until the milking was fin- 
ished. It was then strained again into the same pads through a double 
thickness cloth strainer. The milk was set in a room without fire, tem- 
perature being between 40 and 50 degrees, Fahrenheit. During a 
part of the time, the temperature being abovo 50 degrees, tho milk waa 
3 et in water for twelve hours. The milk was skimmed after standing 
twelve to forty-eight hours, it being considered desirable to mix tho 
newer and older cream, for the sake of flavor ; but the whole stood mixed 
together from two to four hours after tho last skimming and during the 
■ process of warming to proper temperature for churning. Most of the 
milk was skimmed a second time, tho cream being included in succeeding 
churning. Tho churn (a dash churn with solid dasher, surface, under- 
neath concav. ) , was started at a temperature of 62 degrees ; as .he but- 
termilk began to appear a couple of gallons of tolerably strong brine was 
added at a temperature of 58 degrees, and tho churn stopped a moment 
afterward as* with the addition of the brine, at the proper temperature , 
the butter separates very rapidly. As much brine as necessary was used 
in washing down sides of churn, cover and dasher. Tho butter was then 
dipped into a bath of not more than two gallons of brine ; a churning of 
forty or fifty pounds being washed in four parts, in the samo brine. Re- 
moved to a worker with rolling lever ; the butter was so handled as to 
mix with the proper amount of salt with the least working possible. It 
- was then placed in a tub slightly packed, covered with brine and allowed 
to stand three or four hours, when it was again placed on the worker, 
lightly worked and packed for market.” 
Caro of Mills . 1 
We have given the modes of some of the best butter-makers in tha 
world. Now the principal points to bo observed are : warm shelter, per- 
fect quiet, lor tho animals, absolute cleanliness in all operations conntoUxJ 
