MR. HOLBERT’S DAIRY, CHEMUNG, N. Y. 
237 
milk, and make it produce all the butter it contains. 
When done, take the butter out, wash it through 
one water, then set it in the cellar and salt it ; then 
work it from three to five times before packing. 
Butter should not be made quite salt enough until 
the last working. Then add a little salt, which makes 
a brine that keeps the butter sweet. One ounce of 
salt to a pound of butter is about the quantity 1 
use. I pack the first day, if the weather is cool ; 
if warm, the second day. If the milk is too warm 
when churned, the quantity of butter will be less 
and the quality and flavor not so good as when it is 
cool at a proper temperature. I have always 
worked my butter by hand. Last fall, I bought a 
butter worker, but I disapprove of its use entirely, 
and recommend the hand ladle in its stead. In 
packing, I fill my firkins to within two inches of 
the top ;. then lay a clean cloth on the top of the 
butter, and put salt on the cloth and keep it covered 
with salt and brine all the season. Great care 
should be taken not to let the milk stand too long 
before churning; as, in that case, in hot weather, it 
becomes too sour, and the butter will be sour also, 
and in cool weather, it becomes bitter; all of 
which can be prevented in cool weather, by putting 
about one quart of buttermilk in each pan or tub 
before straining the milk, and in hot weather, by 
churning as soon as the milk becomes thick and 
moist on the top of the cream. I use the Turk’s 
Island salt of the Ashton sacks. I have never 
used any of the solar evaporated salt, nor steam re¬ 
fined salt from the Onondaga salt works. 
Experiments .—I tried several experiments in 
making butter the past season, among which are 
the following :—Commenced making butter about 
the first of April, and up to the 4th of May, made 
512 pounds of butter. May 5th, 1848, commenced 
packing for fall market, and closed about the 15th 
of December. June 15th, drew the milk from 
thirty-seven cows; morning’s mess, 525 pounds; 
evening’s mess, 632 pounds of milk; in all, 1,157 
pounds of milk, making 3 pounds 11 and a half 
ounces of butter, to 100 pounds of milk. June 
20th, had three more cows come in, which made my 
dairy full. My cows commence coming in, or 
calving, in March, and do not all come in until the 
middle of June, as was the case this year. My 
dairy was not full until the 20th of June. I do not 
rear all the calves, but generally save a few of the 
finest. This year I reared six. I keep swine to 
consume the buttermilk. 
I drew the milk from five cows for 30 days in 
succession, commencing with the 28th da}*- of May, 
with the following result:—I made 248 pounds of 
butter from five cows in 30 days. On the 11th day 
of June, I drew from five cows 187 pounds of 
milk, which made, when churned, 83 pounds of 
butter. I churn all the milk, and churn by horse 
power, and usually chum four one-and-a-half bar¬ 
rel churns at once. 
On the 8 th day of August last, I drew the milk 
from forty cows ; in the morning, I got 508 pounds, 
and in the evening, 519 pounds; in all, 1,027 
pounds of milk, which, when churned, made 39 
pounds of butter. The morning’s mess made 3 
pounds and 14 ounces of butter, from 100 pounds 
of milk, and the evening’s mess made three pounds 
and 10 ounces of butter from 100 pounds of milk._I 
find that the morning’s mess of milk made four 
ounces more butter than the evening’s did from 100 
pounds of milk. I aka find that the difference be¬ 
tween the morning’s and evening’s milk is not so 
great as it was for the last year, for the reason that 
the messes are nearer equal; the quantity from 
each cow is as follows, August 8th, 1848 :— 
Morninj 
Evening. 
Morning. 
Evening. 
No. 1. 
141 
Lbs. 13 lbs. No. 21. 
12 lbs. 13 lbs. 
2. 
10 
11 
22. 
11 
13 
3. 
13 
12 
23. 
13 
14 
4. 
14 
13 
24. 
12 
13 
5. 
13 
13 
25. 
11 
11 
6. 
14 
14 
26. 
11 
12 
7. 
13 
14 
27. 
9 
9 
8. 
15 
14 
28. 
13 
14 
9. 
10 
9 
29. 
15 
16 
10. 
12 
12 
30. 
14 
14 
11. 
13 
14 
31. 
18 
15 
12, 
16 
15 
32. 
12 
13 
13. 
11 
12 
33. 
13 
14 
14. 
11 
12 
34. 
16 
15 
15. 
13 
13 
35. 
10 
12 
16. 
14 
17 
36. 
13 
15 
17. 
14 
11 
37. 
10 
10 
18. 
12 
11 
38. 
14 
15 
19. 
13 
13 
39. 
12 
12 
20. 
12 
13 
40. 
14 
14 
On the 
11th 
l of August I drew the milk from 
twenty cows, 
and weighed and 
churned it sepa- 
rately, which resulted as follows : 
: — 
No. 1. 
26 
lbs. milk. 
1 pound 8 oz. butter. 
2. 
25 
cc 
10 
cc 
3. 
27 
cc 
1 pound 6 
Ll 
4. 
28 
cc 
1 “ 2 
CC 
5. 
30 
cc 
1 « 
CC 
6. 
23 
cc 
1 “ 
4 
i 
7. 
31 
cc 
1 “ 
8 
X'. 
8. 
28 
cc 
1 “ 
1 
•C» 
5. 
27 
cc 
1 “ 
« 
10. 
26 
cc 
1 “ 
3 
cc 
11. 
28 
cc 
1 “ 
12 
cc 
12. 
24 
cc 
1 “ 
4 
t( 
13. 
29 
cc 
1 “ 
14 
cc 
14. 
19 
14 
cc 
15. 
16 
cc 
12 
cc 
16. 
17 
«.< 
8 
cc 
17. 
21 
cc 
14 
u 
18. 
33 
cc 
1 “ 
15 
cc 
19. 
31 
cc 
1 U 
U 
CC 
20. 
31 
cc 
I “ 
u 
cc 
The above table shows the difference between the 
milk of different cows. I find by churning the milk 
separate, that one of my best cows will make as 
much butter, as three of my poorest giving the same 
quantity of milk. June is a much better month 
for making butter than July or August, as I made 
one hundred and seven pounds more butter from 
thirty-seven cows in June, than I did from forty in 
July. I find, also, that one hundred pounds of milk 
drawn from my best cows, (that is, those that give 
the richest milk,) will make one pound more butter 
than one hundred pounds drawn from the whole 
herd. There is more difference in quality than in 
quantity. For making butter, it will pay all dairy¬ 
men well to look to the quality of milk their cows 
give. One cow well kept, is worth two cows 
poorly kept, for dairying, I am inclined to think 
