MIS. 3© 
SViOOBE’S BUBAL WEW-YOKKER. 
PRACTICAL BUTTER-MAKING, 
As long as grocers buy good, bad and in¬ 
different butter, and mix it together, the 
mass of people in cities and villages must eat 
rancid grease, as unlike the sweet, fragrant 
product known as sweet butter, as it can 
possibly be. 
Said a grocer to me one day, “ Why is it 
that so few farmers make good butter *” 
My answer was this: “The butter when 
made and delivered to you is, probably, 
sweet and good. You receive it hero in your 
grocery; you keep a tub near by, among the 
kerosene casks, molasses barrels, fish-tubs 
and roasted coffee, in which you pack it for 
the retail trade ; how long do you think it 
can remain among such a mixture of taint¬ 
ing scents and be sweet l One hour is enough 
to destroy its delicate taste,” 
• In our milk-room, which is a detached 
building of stone, with a cemented iloor two 
feet below the surface, 1 never allow a loaf 
of bread or cake to stand, much less a vege¬ 
table, or anything that can give an odor, not 
a drop of milk on the floor or on the tables, 
which are of unpainted pine, wide enough 
to set two tiers of largest sized pans, and 
low enough to be convenient for the skim¬ 
ming and straining of the milk ; no foreign 
substance is allowed in this room, where per¬ 
fectly pure buttons made without the aid 
of a cool, deep cellar. 
Ours is not a large dairy, only from twelve 
to fifteen cows, but we churn twice u day in 
the wannest days, once in the cool of the 
morning, after the morning’s skimming, and 
again at night al ter the evening’s skimming ; 
we use a churn made by Ames Plow Co., a 
very good eliurn ; brings the butler speedily; 
but the churn is of the least importance, so 
that it is thoroughly clean ; though I will 
take occasion here to remark, that the old 
dash-churn is only a slow torture to feminine 
backs and shoulders, and ought to be gath¬ 
ered from the four quarters of the land and 
burned. 
One very essential thing is to churn often. 
If the churning is put aside for two or three 
hours it loses its freshness, becomes wheyed, 
and a white scum gather's, which, seen 
throngh a microscope, looks like white 
mold. In very warm weather this will 
form in an hour or two, nud if one is making 
butter it is best to attend directly to it, even 
if something else has to be put uside ; for if 
swceT butter is the desired end, it must not 
be allowed to stand. 
Much has been written and said about the 
quantity of salt required. One foolish old 
man, who knew as much about butter-mak¬ 
ing as “ //. O," about fanning, declared 
that one ounce of salt to ten pounds of but 
tor was enough. As well use none at all, ns 
use so trifling a modicum as that! I have 
found by experiment that one pound of salt 
to ten pounds of butter is sufficient for keep¬ 
ing it, and suits the majority of tastes for 
table use. It has been said, too, that butter 
will keep perfectly sweet for years as well as 
lard, without, any salt at all, if the butter- 
rnilk is all extracted. There can be no com¬ 
parison between those two substances. The 
moisture ill lard is evaporated by heat; that 
in butter cau only be removed by pressing 
with the ladle and draining as dry as possi¬ 
ble. 
When I want to keep it for months, I often 
take a small quantity at a time into a clean, 
damp napkin, and press it in that; the cloth 
absorbs any drops of moisture that are too 
small to form a stream to drain off, and the 
butter is loft crisp and not salvy as is the case 
if worked too much with the ladle. 
Water, even purest spring water, has a 
tendency to spoil the butter, making it white 
and tasteless, taking away that peculiar 
aroma which is the tiling, above all others, 
we wish to preserve ; so I never wash my but¬ 
ter. In the warmest weather if it comes 
soft, I remove it from the churn to a pail of 
cold water to harden, letting it stand, per¬ 
haps, half an hour ; but T do not expect it 
will keep as well, consequently do not pack it 
except for immediate use. 
I have found after careful experimenting, 
that, oak tubs are the best for packing butter. 
Pine tubs will impart the flavor of the wood, 
making the butter taste badly ; crocks or 
stone pots are good for home use ; but oak 
tubs, well cleaned, and soaked some days in 
strong brine, will keep butter the nicest of 
anything I have ever seen. 
Butter made in June, to be kept through 
the wannest weather for winter use, is sorely 
tried, and there is no cellar s<> cool, or butter 
so good, that it will not acquire an old taste, 
by standing three, or four hours in this cli¬ 
mate. September butter, or even that made 
tiie first weeks of October, is perfectly flav¬ 
ored, good and firm, and is, therefore, much 
better to pack for winter consumption. 
1 use no more salt in packing than for im¬ 
mediate table use, but after the tub Is fillet], 
which is done as speedily as possible, a brine 
strong enough to float an egg Is put nu the 
top, space being left, when the tub is packed, 
of course., to allow it to to be about, two 
inches in depth. Some very excellent dairy 
women, when packing butter for home use, 
leave an inch in depth over which a layer of 
melted butter is turned, after putting a piece 
of line white paper or cloth, cut to fit the 
size of the tub or crock, over the butter, 
which effectually shuts out all the air. 
After the tubs are filled, it is necessary that 
they should stand in a pure atmosphere, I 
have known butter to absorb the strong 
earthy scent, of potatoes newly dug and 
stored iu the cellar where the tubs were 
standing, rendering it unfit for any possible 
use, except, perhaps, for soup grease. Cream, 
too, will absorb the taste of onions, smoked 
meat, or other odorous substances, by stand¬ 
ing in the same room or cellar. 
A cool, dry upper room is much better for 
storing the full tubs, than an underground 
room, as wet weather gives such rooms a 
damp, moldy smell. 
Ice, as an adjunct to butter-making, is not 
much use, though a room off the ice-house, 
kept at a low temperature, to sot tho cream 
and butter in, is an excellent thing ; but any 
application of ice to the cream only tends to 
make it decompose faster after it has melted, 
leaving a bad taste. If the cream can be 
kept in a cool place, the butter will be Arm 
and good, and exposure to,a warm atmos¬ 
phere will not affect it very readily ; on the 
other hand, it’ the creum is allowed to be¬ 
come too warm, and the butler is soft and 
melted when it is churned, no quantity of 
ice can change its nature, so but what a few 
minutes exposure to the warm air will melt 
it again. Therefore, it is of much importance 
that the cream be very cool, though it will, 
in that case require longer churning. 
A lbion, Orleans Co., N. Y. Berry Bihar. 
—--»♦ » 
I MANIPULATING MILK AND CURDS. 
Mr. B. B. Moon of Herkimer, discussed 
before the American Dairymens’ Association, 
tho effects of varied manipulation as in¬ 
fluencing the quality of cheese. The tem¬ 
perature of milk when drawn from the cow, 
must bo raised or decreased, otherwise de¬ 
composition of the product will result. Ho 
had found tho best temperature in cooling 
milk for cheese making to be 05". At this 
temperature, tho lactic acid fermentation 
secures a sufficient start to insure its su¬ 
premacy, while the mass is again heated to 
coagulate tho milk and cook the curd. High 
temperature requires less rennet, while larger 
quantities of rennet hasten the curing of the 
cheese, lie contended that if the Curds are 
allowed to settle to tic bottom of a deep vat 
of wbey, and are stirred only to prevent 
scorching, the mass will become more com¬ 
pact, and the whey will be more thoroughly 
expelled from the curds than when cookcu 
in a vat of whey at less depth. To make a 
cheese to cure rapidly, he would set the 
milk at low temperature and use more jen¬ 
net. To ripen more slowly, set at high tem¬ 
perature with less rennet, thou return all 
whey in the vat and, perhaps, add water to 
obtain a greater pressure. 
Salt retards I'crmcntatioa, and is the prin¬ 
cipal agent described us sharp, it iB used, 
accordingly, to hasten or retard the curing. 
Acidity aids in expelling moisture during 
the cooking process, and is relied on chiefly 
for solidity. Aeration, too, of the curds in 
the sink gives solidity. Purity of air in the 
curing room is a necessity. He described 
three kinds of leaky cheese. Leaking soon 
after being taken from the press he remedies 
by increasing the depth of milk in the vat, 
his theory being that the curds cooked under 
light pressure of whey in the vat, will retain 
too much moisture. 
sgAguiu, cheese sometimes leak from three 
to leu days after being taken from the press. 
This comes from cheese made from milk 
nearly soui\ The remedy for leaky cheese 
throwing off an oily substance is, to reduce 
the temperature of the. dry room. This leak¬ 
age, he thought, comes from allowing too 
much acid to develop, together with the 
cheese being too high salted and cured in too 
high temperature. 
SKIMMINQ THE MILK. 
At the close of Mr, Moon’s papers, consid¬ 
erable discussion was hail in regard to skim¬ 
ming the night’s milk for cheese-making. 
Mr. Farrington of Yates, advocated a ju¬ 
dicious skimming, and thought there was 
more profit in taking off the cream uud mak¬ 
ing it into nice butter, than to allow it to go 
to waste in the whey vats. He did not favor, 
however, an indiscriminate skimming. The 
discussion was participated in by Messrs. 
Brni.oNo, Farrington of Cauda; Faviu.e 
of Herkimer, Dr. VVn. fit, Moore aud others, 
and t he facts given seemed to show that a 
certain portion of cream could be removed 
without material detriment to the cheese. 
<$lt^ gf^ianrciL 
TRANSPORTATION OF LIVE STOCK. 
Tue following law on this subject was 
passed just at the close of the hist, session of 
Congress, and it takes effect, as will be ob¬ 
served, on the 1st of October next: 
An Act to prevent cruelty to animals while 
in transit by railroad or other means of 
transportation within t he United States. 
Be lt, enacted by the Senate, and House of 
Re.prescntatives of the United States of 
rl meric,a in Congress assembled , That no 
railroad company within the United States 
whose road forms any part! of a line ol' road 
over which cattle, sheep, swine, or other ani¬ 
mals, shall be conveyed Horn one State to 
another, or tho owners or masters of steam, 
sailing, or other vessels carrying or trans¬ 
porting cattle, sheep, swine, or other ani¬ 
mals, from one Btatoe to another, shall con tine 
tho same in ctfrs, boats, or vessels of auy de¬ 
scription, for a longer period than twenty- 
eight consecutive hours, without unloading 
the same for rest, water, and feeding, for a 
period of at least live consecutive hours, un¬ 
less prevented from so unloading by storm or 
other accidental causes. In estimating such 
confinement, the time during which the ani¬ 
mals have been confined without such rest 
on connecting roads from which they are 
received shall be included, it being the intent 
of this act to prohibit their continuous con¬ 
finement beyond the period of twenty-eight 
hours, except upon contingencies herein, be- 
foro stated. Animals so unloaded shall be 
properly fed aud watered during such j'eat by 
the owner or person having the custody 
thereof, or in case, of his default in so doing, 
then by the railroad company or owners or 
masters of boats or vessels transporting the 
same at the expense of said owner or person 
in custody thereof ; and said company, own¬ 
ers, or musters shall in such eases have a lieu 
upon such animal?for food, care, and custody 
furnished, and shall not be liable for any 
detention of such animals authorized by this 
act. Auy company, owner, or custodian of 
such animals who shall knowingly and wil¬ 
fully fail to comply with the provisions of 
this act shall, for each and every such failure 
to comply with the provisions of the ant, be 
liable for and forfeit and pay a penalty of 
not less than one hundred nor more than five 
hundred dollars; provided, ho merer. That 
when animals shall he carried in cars, boats, 
or other vessels in which they can and do 
have proper food, water, space, and oppor¬ 
tunity for rest, the foregoing provisions in 
regard to their being unloaded shall not apply. 
Bee. 2. That tho penalty created by the 
first section of this act shall bo recovered by 
civil action in the name of the United States, 
in the circuit or district court of tho United 
States holden within the district where the 
violation of this act may have been commit¬ 
ted, or the person or corporation resides or 
carries on its business ; and it shall be the 
duty of fill United States Marshals, their 
deputies and subordinates, to prosecute all 
violations of this act which shall come to 
their notice or knowledge. 
See. 8. That any person or corporation 
entitled to lieu under the flint section of this 
act may enforce the same by a petition filed 
iu tho district court of tho United States 
holden within the district where the food, 
care, and custody shall have been fui'nished, 
or the owner or custodian of the property 
resides ; and said court shall have power to 
issue all suitable process for the enforcement 
of such lien by sale or otherwise, find to com¬ 
pel the payment of all costs, penalties, charg¬ 
es, and expenses of proceedings under this 
act. 
Sec. 4. That this act shall not go into ef¬ 
fect until tho first day of October, eighteen 
hundred and seventy-three. 
- ♦ > »■ ■■ ■ - — 
THE HERDSMEN AT VIENNA, 
A correspondent of a London paper thus 
describes the herdsmen of the different na¬ 
tionalities in charge of the animals on exhibi¬ 
tion at Vienna:—The people in charge of 
those flocks and herds make also a pictur¬ 
esque part of the show. Our English shep¬ 
herds from the Cotswolds or the Kentish 
downs show' us simply the imdecorated Lord 
Castiereagh at the Congress of Vienna, as 
contrasted with the gorgeous clothing of 
Hungarians, Styrians and Ty rolcsc. Some of 
those magnificent Hungarian garments must 
certainly have been manufactured for the 
occasion by the munificence of feudal grand 
seigneurs, and will doubtless go down as 
heirlooms in the families of their possessors. 
The broidered work looks as if it would last 
for generations, though time and dirt must 
dim the luster of tho dazzling white goat’s 
hair. Others of the men are in tight purple 
tunics, with those linen sleeves, embroidered 
in elaborate open work in imitation of lace, 
and trunk hose like the bruyue-baa of the 
Breton. As for the women who come from 
the Sty Han and Oarinthian dairies, they are 
resplendent in foulards of parti-colored cot¬ 
ton, twisted like tight turbans round their 
glossy heads, silver necklace? and strings of 
huge iiui tat ion pearls round their short necks, 
crimson bodices laced in silver aud loaded 
with silver buttons, petticoats stripe# in 
crimson and white, scarlet stockings, and 
high-heeled half Hessian boots, while, when 
they turn, you see there arc showers of 
ribands streaming down from tho combs in 
their back hair There is an endless variety 
of costume ; but some of the quaintest kinds 
are worn by patriarchs, who seem to com¬ 
promise between the picturesque and the 
comfortable, and carry huge umbrellas, 
which could scarcely seem more out of keep¬ 
ing in the hands of some venerable general 
inspecting on a field day, I should have 
mentioned that some, of the cattle arc ncai-ly 
as gay in their decorations as the peasants 
who attend on them. White and cream col¬ 
ored hides are set off by ribbons of blue and 
crimson, horns arc tipped with balls of brass, 
most of them Carry tantistic headstalls, some 
wear chain necklaces in links of polished 
steel, while a few from pious Catholic com¬ 
munes in the mountains cany on their fore¬ 
heads figures of their patron saints wreathed 
in flowers and foliage, as if they were decked 
out for a fete-day. But if I forget a great 
deal iu dashing about a field so extensive, I 
have an excuse. Taking a series of themes 
from the Vienna cattle show, one might 
write columns on tho illustration it furnishes 
of breeds and races, manners and customs. 
-♦-*-*- 
HIGH BRED CATTLE. 
Farmers are generally anxious to improve 
their live stock, but do not like to risk money 
in fancy prices; nevertheless if a very highly 
bred male animal can be depended upon for 
giving a fair share of the good qualities of 
his ancestors to his offspring, then it will pay 
to give a good round sum for him unless there 
should lie something else behind hand, and 
that should prove n disposition to produce 
young prematurely in the females of his 
getlmg or a proneuoss to barrenness. There 
is a suspicion of something of this kind being 
liable from the blood of some herds, and a 
denial from the highest sources would be 
satisfactory to many who would like to im¬ 
prove their herds without risk of entailing 
uncertainty in breeding. 
The boasted much-lauded herd of the pres¬ 
ent day put a stop to the agricultural career 
of its founder; for a more business-like gentle¬ 
man does not exist ; the one into whose pos¬ 
session It then passed could not be excelled 
iu aught becoming a true gentleman agricul¬ 
turist; and again the present owner is widely 
known as honorable iu every sense and like 
the others liked by everybody who comes in 
contact with him. As no reasor^ exists for 
this third disposal which was not equally 
weighty when the herd was purchased, it 
seems very extraordinary. After the sale it 
may be interesting to probe into the secret 
of this singular fatality ; foi 1 unless there is a 
flaw in the background, why should a herd 
bo sold from which individual animals sold 
for a small fortune, and especially when Mr. 
Gibson, or others, could transact the business 
for tho principal ? Former Herdsman. 
-»-»«- 
MISS DUNBAR’S “DAISY.” 
Will you publish in your excellent paper 
the following account of a grade cow reared 
aud owned by Miss CnLOB Dunbar, Canton, 
Mass. The cow “Daisy,” is 12-10 Jersey, 
8-10 Durham, 1-10 native. “ Daisy ” was born 
the 28th of March 1808. Hhc had her fli'st 
calf on the Gth of March 1870. That year 
Miss Dunbar made 380 lbs. of butter, used 
all the milk she wanted fora family of three 
to five persona. In 1871 “Daisy” did not 
have a calf. Her family was larger this year 
than tho year before. After using all the 
niilk she wanted, she made 210 lbs. of butter. 
In 1872 “Daisy” calved28th of March. When 
tho calf waa one week old Miss D. sold it for 
825. Wheu the calf was thi'oe weeks old, 
tho cow had a fever and was sick some two 
weeks. From March 28th 1872 to April 1st 
1873, Miss D. made 400 lbs. of butter. The 
family consisted of two to three persons. The 
cow calved again thin year April 15th. Up 
to last .Saturday Miss D. bus made 11S lbs. of 
butter; whole amount of butter made from 
this one cow to August 9, 1878, is eleven hun¬ 
dred and twenty-four lbs. Tho cow has had 
good care but not high feed. In the summer, 
grass only ; in winter, hay and a lew roots 
each day and about a quart of meal or bran, 
Elijah Dunbar. 
1L81 Cortlendt St., New York, Aug. 14. 
