146 
DOMESTIC ANIMALS. 
a short time, and then should be covered with a clean piece of muslin, 
and the whole covered with brine. 
“It will not be out of place for the writer to state from his own knowl- 
edge, and upon his own responsibility, a few facts in connection with 
the above, referring solely to Mr. Carpenter’s success as a dairyman. For 
the last twenty years, besides fattening the calves to the customary age 
of four weeks, he has averaged a fraction over two firkins to the cow 
per year. He has had butter stand in packages in his cellar for one 
year and a halt, and open them with a flavor so fresh and sweet that 
the very best and most critical judges and buyers were deceived one 
year in its age — none even suspecting it to be the product of a former 
year. He never has, during that period, failed to reach in New-York 
market the highest figure representing the maximum market for Orange 
county butter; and latterly, he has very often overreached the very 
highest market half a cent to two and a half cents per lb.” — Tribune. 
Messrs. Charles R. Huntington & Co., produce commission merchants 
in New-York, give the following directions to their consignors for the 
shipment of butter to them, &c. 
“ The best butter is obtained at a temperature of fifty-one degrees, and 
the greatest quantity at a temperature of forty-six degrees, Fahr. During 
the process of churning the agitation will increase the heat to about 
five degrees more than it was when the cream was put into the churn. 
The operation of churning, whether it be of cream alone, or cream and 
milk, is performed in the same manner. The milk requires more time 
than cream to complete the process, from two to three hours bcin<r 
considered necessary ; while cream alone may be effectually churned in 
an hour and a halt. Ihe operation should be slow in warm weather, 
for if done too hastily the butter will be soft and white. If the cream 
is at too high a temperature, the churn should be cooled with cold spriiur 
water, to reduce it to the proper degree of heat. In winter, again, the 
operation of churning should be done as quickly as possible, the action 
being regular, and the churn should be warmed to raise the temperature 
of the milk or cream. The air which is generated in the churn should 
be allowed to escape, or it will impede the progress by the froth which 
it creates. 
“ After the churning is performed, the butter should be washed in 
edd spring water, with a little salt in it, two or three times, to extract 
all the milk which may be lodging about the mass. The less milk which 
is in the butter, its quality is proportionably improved; after all the 
milk has been carefully extracted, the butter should be mixed with the 
finest ground rock-salt, in the proportion of five ounces to seven pounds. 
The butter and salt should be well mixed together with the hand or 
ladle. This superior salt for dairy purposes may always be obtained at 
the very lowest prices by addressing your orders to us. 
Fiikins made of oak, with walnut hoops, to contain one hundred 
pounds of butter, net, are generally the most desirable ; but many pre- 
fer Welsh tubs, cither ash or oak. Packages should be made smooth, 
and should be got into market as bright and cleanly as possible The 
demand is about equally divided between tubs and firkins. 
“Butter, as it is recoived by merchants from small dairies, should bo 
