THE  RURAL  HEW-YORMER. 
375 
Jlairg  IJiisljaiih'u. 
FAULTY-  CHESEE-HOW  AVOIDED' 
A  OORREHT'OXDEN  r  wlio  haa  a  dairy  of  27  '^ows 
and  who  ia  making  nhoeae  on  the  farm  writes  us 
that  he  is  having  some  trouble  this  fall  in  get¬ 
ting  hia  cheese  down  firm  and  solid.  “  It  ia  dis¬ 
posed  to  be  loose  and  apougy.  and  what  is  the 
remedy  "i"  etc. 
If  a  detailed  account  of  the  method  pursued 
in  manufactmo  were  given,  w'o  should  be  better 
able  to  point  out  faults  and  make  suggestions 
for  their  correction ;  but  in  the  absence  of  any¬ 
thing  more  dcfluito  than  the  above,  wo  should 
say  that  “the  milk  is  inndo  up  too  sweet,” 
During  fall  and  spring,  when  the  weather  is 
cool,  milk  is  slow  to  take  on  an  acid  condition, 
and  where  the  manufacture  of  cheeso  is  carried 
on  from  day  to  day  the  curds  wilt  recpiiro  to  lie 
a  longer  tiino  tn  tlm  vat  than  during  summer. 
Not  ntifrerinently  the  requirecl  acidity  is  not  ob¬ 
tained  for  several  hours  under  tlio  usual  manipu¬ 
lation,  and  if  tl»o  cnnls  be  removed  to  the  hoop 
before  the  iioid  is  sulVicienlly  developed,  the 
cheese  will  be  loose  and  spongy  and  the  whey 
will  not  readily  separate  and  passofT  in  pressing. 
Tlioso  spongy  curds  are  of  rrecpient  occurrence 
during  the  change  from  bay  to  grass,  or  from 
grass  to  hay,  and  the  oheeao,  of  course,  does  not 
sell  well  in  market.  The  remedy  is  to  hasten 
acidity  by  the  use  of  sour  whey.  It  may  bo 
a<ld6d  to  the  milk  at  the  time  of  putting  in  the 
reimet,  or  later,  while  the  curds  are  scalding. 
Old  cheese-makers,  who  can  judge  very  cor¬ 
rectly  as  to  the  condiliou  of  the  milk  when 
ready  to  start  heat  in  the  morning,  prefer  to  add 
sour  whey  at  the  same  time  with  the  rennet; 
but  in  ease  the  choese-makor  is  rather  inexpe¬ 
rienced,  perhaps  it  may  be  as  well  to  use  the 
sour  whey  while  the  cimls  are  scalding.  No 
particular  rule  can  be  given  as  to  the  quantity 
to  be  used,  as  this  depends  upon  the  eouditiou 
of  the  milk.  If  tlio  milk  is  quite  sweet,  from 
one  to  two  gallons  ia  not  uufrei|Uoiitly  usisl  for 
thirty  gallons  of  milk.  Jf  used  in  the  whey 
while  the  curds  are  scalding,  it  can  be  a<lded  in 
small  quantities,  from  time  to  time,  until  the 
required  acidity  is  produced.  This  condition  of 
the  curds  is  host  known  by  applying  the  hot-iron 
test.  Take  a  handful  of  curd  from  the  vat, 
])resH  out  tlie  whey  aud  bring  it  in  contact  wiUi 
a  piece  of  iron  lioated  so  that  it  will  ‘‘  siss.” 
Then,  on  withdi'awing  the  curd  from  the  iron,  if 
small  threads  are  formed,  or  in  other  words,  if 
the  curd  “spins”  out  into  threads,  the  acid  is 
properly  developed.  The  threads  should  spin 
out  from  one-half  to  three-quarters  of  an  inch 
in  length.  • 
The  sour  whey  to  be  employed  sliould  have 
been  previously  prepared  as  follows  :■  -Take  any 
quantity  of  sweet  whey  and  raise  it  to  near  the 
boiling  heat.  The  oil  and  albumiaous  matter 
will  then  rise  to  the  top  aiul  may  bo  skinrmod 
off.  The  whey  thms  freed  from  impurities  is  set 
aside  in  a  cask  or  other  convenient  vessel  nntU 
it  becomes  distinctly  acid,  when  it  is  ready  to  be 
used. 
In  factories  there  is  generally  not  so  much 
necessity  for  using  sour  whey  iu  cheese-making 
as  there  is  at  farm  dairies,  because  the  milk, 
coming  from  different  herds  and  carted  to  the 
factory  in  cans,  which  are  not  always  perfectly 
sweet,  will  have  a  tendency  to  start  well  on 
toward  acidity.  When  the  acidity  is  once  be¬ 
gun,  the  subsequent  heating  aud  manipulation 
of  the  milk  and  curds  hasten  its  development, 
and  hence  in  many  faetbries  sour  whey  is  not 
employed.  In  small  factories,  however,  when 
the  milk  is  kept  very  sweet,  it  is  used  with  ad¬ 
vantage. 
Acidity  in  cheese-making  is  one  of  the  leading 
features  of  the  cheddar  process.  It  assists  the 
curds  to  readily  part  with  the  whey  ;  it  imparts 
a  solid  textiu'o  to  the  cheese,  prevents  porosity, 
and  helps  the  cheese  to  develop  that  sweet,  nutty 
llavor  so  roucli  sought  after  by  our  English  eiis- 
tomors.  A  soft,  spongy  choose  does  not  readily 
part  with  its  moisture.  The  surplus  w  hey  which 
remains  iu  the  cheeso  soon  decomposes  diming 
the  curing  process  which  the  clieeso  undergoes, 
and  gives  the  cheese  a  bad  flavor.  So  well  js 
this  understood  abroad  that  a  porous,  spongy 
cheese  is  avoided,  even  though  it  may  be  of 
good  flavor  at  the  time,  because  it  is  kuown  that 
such  a  cheese  cannot  retain  a  sweet  flavor  long, 
but  must  soon  turn  bad  aud  rot  down. 
The  art  of  making  good  cheese  depends  largely 
upon  mauagcment’in  the  development  of  acidity. 
If  not  carried  far  enough,  the  cheese  will  be 
ixirous  aud  fall  into  decay ;  if  carried  too  far,  it 
will  be  har<\  and  crumbly ;  but  when  tempered 
to  the  golden  moan,  wo  have  perfection  of  flavor 
and  long-keeping  qualities.  The  process  cau 
only  be  leoi’ned  by  experience. 
Enough  iiorhaps  has  been  said  to  guide  our 
correspondent  io  his  operations,  so  as  to  correct 
the  fault  oomplaiucd  of  in  his  cheese,  and  we 
trust  our  suggestions  may  help  others  who  may 
be  laboring  under  difficulties  similar  to  those 
named. 
IMPROVED  BUTTER  HOUSES  IN  THE 
NORTHWEST. 
Dear  Sir  : — When  I  resigned  my  position  as 
Sujwrintendent  of  the  Agricultural  Department 
of  the  lutcmational  Exposition,  I  came  directly 
to  Byron,  Ogle  Go.,  III.,  to  design  and  «inud  a 
butter  factory  for  Ibraei,  Boies,  Esq.,  late  of 
Marengo,  IU,  My  insti'uctions  wore  to  construct 
the  most  perfect  duii’y  house  of  which  I  was  ca¬ 
pable  an.l  to  embrace  in  the  jilan  my  patonl  sys¬ 
tem  of  subtorranoan  ventilating  and  cabling, 
and  to  give  the  building  capacity  for  handling 
the  i^jilk  of  about  800  cows.  The  building  is 
now  about  oompletod,  and  it  is  acknowledged  by 
the  most  intelligont  and  experienced  dairymen 
who  have  inspectod  it  to  bo  the  most  perfect 
butter  factory  in  the  country. 
The  Hub-carth  ventilating  and  cooling  duct 
has  been  in  operation  some  six  weeks,  and  its 
efficiency  has  been  witnessed  by  dairymen  from 
far  and  near.  All  express  surpriso  and  delight, 
and  a  dairy  finii  at  Marengo,  Ul.,  handling  the 
milk  of  000  cows,  has  ordered  plans  for  the  al¬ 
teration  of  their  butter  factory  on  my  system. 
Dah-yraon  hero  have  recently  organized  clubs, 
and  several  new  aud  very  large  factories  are  to 
bo  built  on  iny  plan  in  the  spring. 
As  many  of  your  readers  are  aware,  I  have 
liithorto  laid  my  ventilating  ducts  but  live  to  six 
foci  below  the  surface  of  the  ground,  and  ivith 
that  depth  I  secured  00  to  02-’:  Tho  duct  at 
Uose  Hill  Dairy,  which  I  erected  for  Mr.  Boies, 
is  !)  foot  0  inches  in  depth  and  loO  foot  in  length. 
Thotemperaturo  of  the  air  flowing  automatically 
into  tho  dairy  haa  boon  uniformly,  at  all  times 
since  it  has  been  iu  operation  for  the  past 
six  weeks,  18’  by  ono  thermometer  and  10’  by 
another.  There  has  been  no  hot  weather  during 
tluit  period,  hut  tho  external  temperature  has 
varied  from  50  to  71  - .  I  erected  a  spacious  Ice- 
lionso  adjoining  tho  dairy,  but  Mr.  Hoiks  has 
decided  n<it  to  fill  it  with  ice,  but  to  use  it  as  a 
ooiumoreial  butter  storehouse,  as  the  tempera¬ 
ture  attained  by  the  duct  without  ice  is  lower 
than  he  desires.  A  branch  of  tho  sub-earth 
duct  discharges  into  tho  building  originally  de¬ 
signed  for  storing  ice,  giving  it  the  temperature 
above  stated. 
Tlio  duct  has  a  fall  of  about  10  to  100  foot 
linear,  and  there  is  a  very  perceptible  current  iu 
tho  duct  and  through  tho  dairy  when  tho  exter¬ 
nal  tomperaturo  is  only  3’  or  1’  higher  than  that 
of  the  air  from  tho  duct. 
The  convenience  of  the  detail  of  tho  factory  is 
such  that  his  butter-maker  says  that  ho  can 
hantUo  the  milk  from  800  cows,  run  the  engine 
for  churning,  aiul  make  aud  pack  tho  butter 
without  an  assistant.  Those  who  have  experi¬ 
ence  in  biittcr-inaking  and  have  examined  Itose 
Hill  Dairy  express  no  doubt  but  that  he  will  bo 
able  to  do  so. 
I  should  add  that  ho  purposes  to  milk  15  cows 
night  and  morning,  in  addition  to  tho  care  of  the 
factory,  and  I  should  not  omit  to  add  that  tho 
said  buttor-maker  is  a  partner  iu  tho  factory. 
Mr,  Boies  is  the  peerless  hutter-makcr  of  tho 
Northwest  who  was  awarded  the  ^300  prize  for 
tho  host  butter  by  tho  St.  Louis  Agricultural 
and  Mechanical  .Association  in  J874.  As  my 
system  ia  well  understood  by  all  who  have  read 
“  Willard's  Butter-Book,”  I  shall  uot  attempt  to 
desoi'lbo  It  in  detail.  Suffice  it  to  say  that  it  is 
cAcnp  and  the  boa/ in  use.  J.  Wilki.nson. 
Baltimore,  .Md. 
Wo  give  place  to  the  above  letter  because  any 
siiggestions  for  the  improvemeut  of  Butter-dairy 
buildiiigs  will  he  of  interest  to  dairymen.  We 
may  remark  in  this  connection  that  tlic  “  Cen¬ 
tennial  Dairy  Ring”  of  the  American  DairjTnon's 
Association  tostod  Prof.  Wilkinson's  8ub-uarth 
Duct  at  tho  “  Model  Glicese  and  Butter  Fac¬ 
tory  ”  on  tho  Contomiial  grounds  and  pronounced 
the  thing  a  failure. 
The  Ring,  as  is  well  known,  hail  a  ‘  ‘  model 
factory"  ereotoil  which  proved  worthk's.'t  for 
keeping  Butter  aud  Cheese  during  hot  weather. 
Finding  that  tlie  building  was  improperly  con¬ 
structed,  a  short  Bub-earth  Duct  on  Wil^jINSon’s 
plan  was  put  in:  but  as  the  building  was 
not  altered  to  meet  llie  requirements  of  this 
system  of  cooling  and  veutilatiou,  it  of  course 
failed.  Wilkinson  writos  us  that  he  was  sick  at 
tho  time  the  “  Bing  ”  put  in  tho  duct,  and  when 
ho  got  out  and  saw  what  was  doue,  he  at  once 
told  the  Committee  that  it  would  not  cool  and 
ventilate  *•  that  open,  illy-adajitod  building,  im¬ 
perfectly  as  It  was  constnicted.” 
Mr.  Is-R.AEL  Buies  is  a  gentleman  well  known 
to  tho  Uairymou  of  the  East,  as  well  as  of  the 
West,  aud  the  fact  that  so  distinguished  i  But¬ 
ter  dairyman  should  adopt  the  Wilkinson  system 
must  go  to  show  that  it  has  merits.  We  shall 
be  glail  to  hoar  from  Mr.  Boies  on  the  working 
of  Lis  Butter  dairy,  because  a  practical  tost  un¬ 
der  Mr.  Boies’  superintendence  wiU  be  substan¬ 
tial  proof  of  its  utility  or  otherwise. 
CENTENNIAL  DAIRY  SHOW. 
It  is  sometimes  well  to  “see  ourselves  as 
others  see  us,”  and  many  of  our  contemporaries, 
who  asserted  at  the  opening  of  tho  Centennial 
shOTv  aud  long  afterwards,  that  the  Rural  New 
Yorker,  was  wiong  in  declaring  that  a  ‘  ‘  Dairy 
Ring  ’*  existed,  which  if  left  to  control  the  ex¬ 
hibit  of  Dairy  products  would  render  tlie  labors 
of  honest  moil  utterly  usoloss,  have  at  last  come 
to  tho  conclusion  that  wo  wore  not  far  wrong  in 
our  assertion.  But  tho  existence  of  a  “  Dairy 
Ring,"  at  tho  Coutennial,  it  soenis  has  also  been 
discovered  by  visitors  to  the  show  from  abroad, 
as  the  following  extracts  from  the  letters  of  a 
correspondent  of  tiie  English  Agricultural  Oa- 
zette,  plainly  indicate.  After  some  preliminary 
remarks  Uie  writer  says : 
But  my  object  in  this  communication  is  to  pub¬ 
lish  some  facts  collectiKl  at  Philadelphia,  and 
while  travelling  through  tho  dairy  soction  of  New 
York  State.  During  my  visit  to  tho  Centennial 
Exhibition  In  .July  I  iuciuirod  for,  aud  with  some 
difficulty  discovered,  tlie  locality  of  tho  dairy 
building.  On  approaching  it,  1  was  favorably 
impressed  by  its  imposing  appearance ;  and  look¬ 
ing  at  tho  verandahs  which  sheltered  tho  win¬ 
dows  from  tho  sun’s  rays  on  that  intensely  hot 
J  uly  day,  I  came  to  tho  conclusion  that  tho  in¬ 
terior  would  bo  magriifloontly  cool— the  best 
place  in  tho  world  for  an  exhibition  of  cheese 
and  buttor.  1  also  expected  to  tliid  the  factory  a 
building  which  should  poasoss  all  tho  excellent 
arrangoments  of  the  beat  of  its  class  witliontany 
of  their  faults,  aud  which  should  prove  to  the 
admiring  visitor  tliiit  there  were  members  of  tho 
American  Dairymen’s  Association  who  knew  as 
well  how,  when  occasion  reiiuired,  to  bnild  fac¬ 
tories  as  to  manage  them.  But  an  examinatlou 
of  the  interior  dispeliod  all  these  pleasant  illii- 
sioiiH.  l''ttr  from  being  the  model  I  had  pictured 
to  myself,  I  found  tho  exhibition  rooms  utterly 
unlit  fur  the  storage  of  choose  ;  and  in  lieu  of 
woll-ai’rangod  making-rooms,  there  were  four 
apartments  opening  oii  a  corridor,  like  bedrooms 
iu  a  hotel,  in  which  wore  carrying  cans,  solf- 
hoator  vats  (tliese,  as  a  class,  have  hoeii  almost 
outii’ely  discarded  for  several  years  past  by  tlie 
best  makers  as  Inferior  to  thoso  littod  for,  aud 
supplied  with  stoiini  from  a  boiler),  milk  pans, 
Ac. 
I  was  lip  to  that  time  under  the  impression 
that  during  the  Exhibition  cheese  would  bo  maiiu- 
factured  in  this  building.  How  this  coulil  be 
done  iu  such  rooms  as  were  hero  provided  for 
tho  purpose  I  could  not  thou  imagine,  aud  at 
once  became  satisflod  that  my  impression  was  a 
false  ono.  I  was  surprised  afterwards  to  learn 
that  the  GODclusion  I  hod  naturally  arrived  ut 
when  1  visited  the  factory  was  not  correct,  but 
that  the  Centennial  CommisHlontirs  were  really  in¬ 
tending  to  exhibit  their  system  of  manufacture 
by  buying  and  making  up  milk  diu  iog  Uio  autumn 
mouths.  1  am  not  aware  that  this  intention  has 
been  carried  into  effect.  I'erliaps  Us  inipnictica- 
bUity  disclosed  itself  on  a  closer  examination  of 
tho  oircumHtance.s,  inducing  tho  Commission  to 
abandon  it. 
In  tho  clieeso-rooms  I  found  tho  temperature 
very  high,  reported  as  sometimes  over  100  ’  Fah., 
whlcli  statement  1  have,  from  my  own  observa¬ 
tion,  every  reason  to  believe  correct ;  and  this, 
in  spite  of  tho  fact  that  air  ducts,  after  a  moditl- 
cutioii  of  tlio  plana  of  Professor  Wilkinson,  of 
Baltimoro,  had  been  constructed  for  the  purpose 
of  cooling  the  interior  of  tho  buililing. 
1  am  satisfled  tliat,  Lad  the  original  plans  been 
carried  out,  the  effect  would  have  boon  all  that 
could  be  desired  ;  but  the  attempt  to  improve  on 
the  anaugement  rccotiuuendod  by  the  inventor 
was  a  complete  failure.  Tho  cheese  suffered,  of 
course,  from  tlio  oxt,omo  heat,  and  it  was  liter¬ 
ally  impossible  for  any  person  unaequainted  with 
that  article,  under  any  other  circumstances  thau 
those  of  purchase  and  consimiptioii,  to  come  to 
any  jmt  concln.sion  conoeruing  the  ability  of 
American  dairymen,  or  the  value  of  their  goods 
as  compared  with  Itiose  of  other  countries. 
I  found  that  the  Canadian  exhibit  was  much 
larger,  and  wiUistood  the  heat  better,  thau  that 
of  tho  United  States.  Thi.s  I  could  not  under¬ 
stand,  as  1  was  well  aware  that  factories  were 
far  more  numerous  in  the  latter  couutiy  than  In 
Canada,  and  the  average  quality  of  the  cheese  of 
tho  Republic  was  fully  eijual  to  that  of  the 
neighboring  Dominion.  I  felt  inclined  at  first  to 
jump  hastily  to  tho  conclusion  that  Canada  had 
HO  improved  her  system  of  manufacturo  as  to 
leave  tho  older  dairy  country  behind  In  tho  pro¬ 
duction  of  goods  possessing  the  ability  to  with¬ 
stand  a  very  high  temperature.  Failing,  how¬ 
ever,  to  clear  up  this  mystery  to  my  satisfaction 
during  my  stay  in  Philadelphia,  I  subsequently, 
learned  the  whole  history  of  the  “  Iiairy  Ring" 
audits  operations,  which  eventually  proved  to 
be  the  cause  of  tho  state  of  alfoirs  which  had 
seemed  to  me  so  unaccountable. 
In  answer  to  queries,  it  was  explained  that 
certain  memhors  of  the  American  Daii-ymen’s 
Association-  including  Professor  L.  B.  Aruoldj 
Messrs.  0.  S.  Bliss,  J.  H.  Read,  of  Philad'dphia ; 
and  W.  Blauding,  tho  architect  of  the  dairy 
building  at  the  Exhibition  -liad  formed  them¬ 
selves  into  “  a  ring,"  which,  us  I  suppose  you 
are  well  aware,  is  a  peculiarly  Americau  institu¬ 
tion.  In  all  their  transactiona  the  wishes  and 
opinions  of  other  loading  dairymen — who,  as  men 
of  experience,  should  have,  in  the  interests  of 
justice,  been  consulted —wore  totally  ilisrogarded. 
I’rofossor  Arnold  and  other  friends  of  tho  ring 
wore  appointed  jurors,  and  for  a  niomeut  it 
scorned  as  if  solfishnoBS  would  gain  its  oml,  and 
tho  “  cute  ”  Commissioners  wiu  for  thomselves 
by  underhand  dealing  tho  credit  they  did  not 
deserve.  (Lot  us  add  that  our  con-espoiuleiit’s 
assertions  hero  arc  given  on  his  own  responsi¬ 
bility.  We  shall  bo  glad  to  publish  whatever 
explanations  or  criticisms  they  may  admit  of. 
Eu.  .1.  G.) 
But  tlie  oourso  of  a  ring,  as  of  true  lo\’e.  never 
did  run  smooLlu  Mr.  Ruall,  on  discovering  tho 
awkward  position  in  which  ho  was  iil.acod,  with¬ 
drew,  and  publicly  exposed  aud  denounced  tho 
policy  of  the  clique,  while  Mr.  Bliss  by  his  integ¬ 
rity  also  drew  on  himself  the  rosoiitmeut  of  tho 
leaders.  Much  indignation  was  expressed  by  tho 
American  dairymen  who  were  not  of,  or  attached 
to  the  ring,  aial  witli  thoso  who  so  fortunately 
withdrew  from  It  they  joined  in  denouncing  tho 
transactions  of  the  men  who  had  oomhiiiod  for 
purposes  of  pecuniary  gain  and  self-aggrandi.se- 
raent. 
Had  this  explanation  been  offered  by  only  a 
few  of  those  who  naturally  felt  anuoyisl  at  tho 
injustice  done  them  by  tho  formation  of  the  ring 
and  its  polioy,  1  might  have  fairly  suspected 
that,  smarting  under  theii’  Avrongs,  they  had 
magnified  Uio  oauso  of  their  aiinoyaueos ;  but 
after  having  visited  many  of  the  leading  dairy¬ 
men,  and  on  inquu-y  received  the  same  stato- 
nients,  1  came  to  the  ooiicliisioii  that  they  were 
true,  and  tho  “ Centoiinial  Dairy  King"  a  verit¬ 
able  reality.  I  was  also  repeatedly  assured  that 
tho  host  makers  liad  not  exhibitiKl,  and  but  a  few 
of  the  second  Glass, 
In  conclusion.  I  wish  to  iniproas  on  tho  minds 
of  your  readers  the  following  facts  :  First,  tho 
factory  at  Philadelphia  was  not  as  a  building  fit 
for  either  the  niamifactm'o  or  exhibition  of 
cheeso,  nor  was  it  such  as  would  have  been 
erected  hasl  tho  ring  never  operated,  aud  the 
loading  factory  men  boeuallowod  a  voice  in  tlio 
management.  Secondly,  althoiigli  the  Canadians 
won  Uio  greater  bulk  of  the  earlier  awards  they 
derive  no  groat  amount  of  credit  from  Uio  fact, 
for  hatl  the  dairymen  of  the  United  States  en¬ 
tered  oarneaUy  into  Uio  coiiqaitition  it  ivas  highly 
probable  that  they  would  have  come  out  at  least 
on  a  level  with  Uielr  neighbors,  and  many  of  the 
prizes  now  carried  off  by  Canada  would  have 
been  iu  that  case  appropriated  by  the  Republic. 
In  case  my  conjecture  vrorr  not  correct  groat 
honor  would  doubtless  be  duo  to  Canada,  but 
under  existing  circumstances  avo  must  fairly 
give  the  United  States  daiiymeu  tho  benefit  of 
the  doubt, 
Tlie  cheese  exhibited  by  the  latter  was  uot  a 
fair  sample  of  their  best  productions,  aud  I  feel 
justified  in  saying  that  when  considered  in  all  its 
asiMJcts,  tho  display  Avas  to  all  intents  and  pur¬ 
poses  a  failure. 
I  think  that  coming  from  an  Englishman  who 
haa  no  personal  interest  in  the  matter  beyond  a 
desire  to  see  justice  done  to  all,  my  opinions  and 
statements  will  bo  understood,  and  tho  motives 
which  led  mo  to  make  Uiis  coiuinuuicaiion  be  ap¬ 
preciated  by  all  who  have  soeii  or  re.-wl  anything 
of  the  display  of  dairy  produce  at  the  Centennial 
Exposition. 
BITTER  CREAM. 
A  coRUESi'ONUENT  of  tho  Couutiy  0-onllemou 
thus  explains  the  cause  of  bitter  cream  : 
Cream  becomes  bitter  by  long  keeping ;  at 
throe  days  it  will  begin  to  tell ;  after  the  fom  th 
day  it  is  unfit  to  bo  used  in  coffee  or  made  into 
butler,  sijoiliiig  both. 
In  Summer  there  is  little  bitter  milk  or  cream, 
because  the  cream  iu  churned  sooner  than  in 
Winter,  seldom  reaching  the  third  day.  Somo- 
times,  where  there  is  a  single  cow  kept,  I  have 
known  tho  bitter  to  show  on  account  of  tlio 
small  quantity  of  cream  accumulating.  Tho 
Suniiuer  practice  is  reversed  in  the  Winter. 
There  being  too  little  milk  to  require  frequent 
churning  tlu-n  say  ouo,  and  sometimes  two 
clnirnings  a  Avoek  we  acoiunt  reiolily  for  the 
oAils  complaiued  of.  The  forepart  of  the  sea¬ 
son,  AVheu  milk  is  in  greater  quantity  nocos.^itat- 
ing  more  frequent  churning,  I  hear  of  but  littlo 
complaint.  It  matters  not  hgw  good  the  fecrl 
is, — if  the  tendere»t  Imy  anil  roots  are  added, 
iiiaUiiig  an  approach  to  itmiuiier  feed ;  nor  hoAV 
clean  tlie  milk  is  kept,  the  most  pi.ilect  nulk  if 
set  beyond  tfiren  days  will  be  hin  t.  The  w  liter 
of  ttiis  has  filled  the  vessel,  leaving  barely  space 
enough  for  a  cloth  to  he  stretchisl  ovor  without 
touching  the  milk,  and  a  snug  lid  put  on,  keep¬ 
ing  tho  air  out.  but  all  to  uo  imrpose.  Bo,  iu 
the  pm-est  air,  in  all  the  temperatures,  it  is  the 
same. 
It  is  age  that  spoils  tho  cream ;  not  only  does 
It  make  it  bitter,  but  It  destroys  the  flavor,  giv¬ 
ing  it  a  rank  ilisagreeablu  taste.  The  sooner  the 
cream  is  churned  or  useil  after  tlic  milk  has 
stood  forty-eight  hours,  the  better.  If  there  is 
too  little  cream  to  chum,  aild  Uic  milk  andchuru 
that  with  it  to  give  sufficient  body  to  work  it.  If 
the  nulk  has  been  ke;it  iu  pure  air,  aud  cleanli¬ 
ness  observed  throughout,  wltli  the  proper  tem¬ 
perature,  about  bO  ,  there  will  uot  only  be  an 
absence  of  the  bitter,  rank  taste,  but  a  good 
quality  of  butter  will  be  produced. 
