JUNE 
in America, experience has shown that, under 
our system of farming, corn lias a certain ad¬ 
vantage over the potato, if it be admitted, for 
example, that it is us easy to get 40 bushels 
of corn to the acre from the generality of our 
American farms as to get 100 bushels of pota¬ 
toes, then com will take the precedence as a 
source of starch, for the average yield of starch 
per bushel from corn uud from potatoes is 
rated at 25 pounds uud eight pounds respec¬ 
tively. Even If it. be supposed that it is as easy 
to grow 150 bushels of potatoes as 50 bushels 
of corn, the potatoes would give only 1,(200 
pounds of starch while the corn would give 
1,250 pounds. 
The superiority' of corn over potatoes, as a 
starch producer, under the conditions which 
control American agriculture, was shown years 
ago lu very much the same way, though not 
quite so dearly, when the distillatiou of spirit 
from coin came to prevail iu this country in¬ 
stead of the German practice of distilling from 
potatoes. The spirit is derived from the starch 
in cither ease, und it may be said iu goueral 
terms that the crop best litted for producing 
starch cheaply will be best suited for distilla¬ 
tion. 
butter comes. The liquid coloring matter is 
added in thechurn—1 drachm of Hausen’s mix¬ 
ture to 150 pounds of milk. 
after many months of travel in southern seas. 
To northern tastes, however, it wilt long be 
preferred eveu wlicu slightly off-llavor to the 
substitutes of oil that are used in tropical cli¬ 
mates. 
or offers for sale any butter or cheese or other 
product of the. dairy which is made wholly or 
in part of any oil or grease, whether it be called 
oleomargarine or by any other name, or that is 
not in reality precisely what it pretends to be, 
and is not conspicuously labeled or branded 
on the covers of the packages iu conformity 
with its character, shall pay a penalty of $100; 
half to go to the informer. No dairyman oau 
ask any more than that, and no honest maker 
of oleomargarine can do any less. Then let 
the makers of rancid butter look out for them¬ 
selves, and if oleomargarine beats it out of 
the market, well and good, for it deseives 
that fate. n. a. 
THE TRUTH ABOUT IT. 
[The ob.li'irt of articles under this Loading is not ao 
much to deal with “ humbug's” as with the many un¬ 
conscious errors that creep into tlio methods of daily 
country routine life. -Kos.l 
SAVE ME FROM MY FRIENDS ” 
inch--: 
The dairymen may well make use of the 
above exclamation when they consider the un¬ 
wise efforts that are being made to restrict 
the manufacture uud sale of oleomarga¬ 
rine. There is a large amount of bum- 
combe and nonsense in the talk about this 
stuff, and an extraordinary large amount in 
the proposed law recited in Mr. Moulton’s 
communication which was printed In the Ru¬ 
ral New-Yohkkk of May 22, There are six 
clauses in that proposed law, all of which 
might be combined in oue, to the effect that no 
substance other than that made from cream, 
from the milk of cows should be sold, offered 
for sale or exported under the name of butter. 
Feeding Hour Milk to Cows. 
Some maintain that feeding sour milk to cows 
affects their butter injuriously; but we never 
made sweeter or nicer butter than we have 
beeu turning out this spring when feeding sour 
milk to the cows from whose milk it was made. 
Last spring w'o did not feed it; but gave each 
sixteen pounds of hay and three quarts of oats 
and corn—cob taken out—ground together, 
and then the average yield of milk per cow 
was from 13 t.o l-l pounds per day. This spring 
we have beou feeding the same amount of hay, 
two quarts of oats and coru ground together- 
cob again taken out—two quarts of wheat brau 
and the sour milk from the herd, and the 
average yield of each per day, has been from 
21 to 22 pounds of milk—an increase of over 
one-third. The cows are the same as last 
spring, with the addition of two others—oue a 
cow we bought and which is thought no better 
Transverse 
incision 
Hand Oil urn,—fig. 192. 
The churning lasts from 30 to 40 minutes, 
and when the butter comes in granules the 
size of a pin head, tho churn is stopped- The 
butter is taken out with a sieve that allows the 
buttermilk to draiu off, and is then placed lu a 
smooth, woodcu trough, (Fig. 10?,.) No water or 
brine is allowed to come in contact with the 
butter. Sometimes a machine is used iu work¬ 
ing; but moro frequently it is done by hand, 
(Fig. 194.) Tho butter is then weighed aud salt, 
to tho amount of half aa ounce to tho pound, 
Is added. The butter is then rolled into lumps 
of four pounds, (Fig. 195), aud placed iu 
cold water to stand from three to seven hours 
for the salt to thoroughly dissolve. It is then 
worked by machine. 
DANISH BUTTER MAKING 
L. S. HARDIN 
It is oue of the peculiarities of butter-making 
that the more modern the adoption of the occu¬ 
pation by a nation or class Of people, the higher 
they carry the art. In this country for a long 
time the dairymen of the Eastern States carried 
the palm. The new West took up tho occupa¬ 
tion aud carried the art to a degree of excel¬ 
lence that has won all tho prizes and tho high¬ 
est market quotations. So it Is Iu Europe. 
Ireland, Holland and the German States have 
iu tho past made all the tine butter consumed in 
Great Britain aud the Continental capitals, but 
of late years Sweden and Denmark have come 
rapidly and prominently to the front. It was 
iu these extreme northern latitudes that the 
art of butter-making may be said to have ob¬ 
tained a new lease of life. It was hero that the 
effect of intense cold npon cream-raising was 
first discovered, a practice that now bids fair to 
supersede all other methods iu use upon this 
continent. It was here also that was first prac¬ 
ticed and has now become a national Industry 
the manufacture and packing of butter for ex¬ 
port to Brazil aud other tropical countries. Of 
thiB latter practice I propose to give Illustra¬ 
tions and a description with the assistance of 
tho pamphlet of Clir. Hausen, of Copenhagen, 
Denmark. 
In order to perfect butter for the tropical 
market, great care is necessary In its manu¬ 
facture. It goes uuder the name of canned 
butter, and is put up somewhat on the order of 
our imitation creamery butter that is so com¬ 
monly quoted In our markets; that is, Itis first 
made by private dairies, but under specific 
directions of the company that does the canning 
aud shipping. 
fig. 194. 
But such a liw would be manifestly one-sided 
and incomplete uuless the making, selling, of¬ 
fering for sale or exporting of cheese mude 
wholly or In part of any other substance or 
material than milk, either pure or skimmed, 
were incorporated with it. Why should butter 
makers be satisfied with the exclusion of oleo¬ 
margarine from competition with their pro¬ 
duct whan the creameries are permitted to 
skim their milk, make butter o! tho cream and 
add oleomargarine to the skim-milk and sell 
the cheese so made as full-milk cheese P Iu 
fact, private dairies suffer much more from the 
competition of creameries that, so to speak and 
iu fact, procure their cream for the price of 
the oleomargarine, and getting full price for 
their cream can afford to sell butter so much 
cheaper thau an honest dairyman. By all 
uieaus briug iu the cheese and don’t leave the 
creamery men to laugh in their sleeves at tho 
foolish fuss made by the butter makers. 
The fact is that all this fuss is really made iu 
the interest of the creameries that would pro¬ 
hibit tho use of the stuff to others and would 
yet uso it themselves. It was a merited rebuff 
which the oleomargariuu bill received iu the 
N. Y. State Legislature on May IS, when uu 
amendment was tacked on to it providing 
fig. 19ti. 
thau the rest, aud the other a two-year-old 
heifer which gives from 25 to 27 pounds of 
milk per day uow. I don’t expect the feediug 
of sour milk will mnko so much difference 
duriog the latter part of May, June aud July, 
but. after that, I expect as great a difference 
as now. It is estimated that by using the sour 
milk in this way, one cow more can be kept for 
every ten in tho herd; but ou this poiut I eau- 
not speak definitely. We take our milk to a 
creamery, so there is uo guess-work with regard 
to the weight. G. E. NicnoLs. 
Chenango Co., N. Y. 
fig. 193, 
After this the butter is packed in wooden 
tubsorfirkius, (Fig. 190.) holding from 80 to 100 
pounds. The butter must be sent at least twice 
a week to the canning establishments, where it 
Is classified lu from three to five brands. Tho 
following were the ruling rates in November, 
1879: 
1 st class ...33 cents. 
Ewes for Milk and Cheese.—' These have 
been so improved in milking capacity iu the 
Department of Avcyrou. France, that large 
llocks give sufficient per head per auuuin to 
make over 50 pounds of cheese of finest qual¬ 
ity, selling forever 30 ccuts per pound, mak¬ 
ing the amount derived from each ewe, $15. 
In addition to this, she suckles her lamb for a 
couple of mouths or so, which Is probably 
worth thu cost or more of tile keepiug of the 
dam for a year. The best quality of ewe’s- 
rnllk cheese, is the Roquefort. Tho process of 
making this is very peculiar, uud requires 
so much labor aud experience in doing it, that 
we thiuk uo people will attempt soou to rival 
tho Department of Aveyrou In its manufacture. 
But there are several other foreign varieties of 
cheese more simply and cheaply made, and 
which soil here for 20 cents per pound and 
more, that we can imitate it so disposed, and as 
there is likely to be an excess of ordinary-made 
iu our country this season, dairymen would Jo 
well to give a part of their atteutiou to tho 
production of such. 
At tho same time the best sour-cream butter 
scut to England, was quoted at 30 cents. It 
would be well for our creameries that insist 
upon letting tho cream sour, to think of this. 
iu testing the butter for canning it is placed 
iu large, ventilated rooms, with an eveu tem¬ 
perature of 00 u , kept thus by steam iu winter 
aud Ice lu summer. Tho butter remains iu 
this room two days before it Is tested, the 
theory being that a uuiform temperature must 
affect all the butter tested before a uniform 
trial can be made. To those whose butter is 
classed in the lower grades, wrltteu iuforma- 
tiou is given as to wherein lay the detects, so 
that iu future these troubles may be avoided. 
Only butter of the three highest grades is 
packed iu tin. Tho butter for tinning is worked 
over again and salt added uuLil it will eonluiu 
about three per cent, of salt. This is duue by 
steam butter*workers which are unknown iu 
this country. The tin cans hold from half a 
pound to 28 pounds, the smallest holding the 
finest brand. The butter is pressed or stamped 
luto the caus so closely that all air is excluded. 
The cover is quickly soldered to the eau, aud 
care must be takeu that uo part of the butter 
is melted iu the operation. The cans are 
varnished, labeled aud packed iu wooden boxes 
with au Intermediate layer of the husk of rice. 
(Fig. 197.) 
MII.K COOLER.— FIG. 191. 
For their own consumption and that of the 
English market the butter is usually made 
from sour cream; but when it is to be shipped 
to warm countries, it is Invariably made from 
sweet cream. Owing to the long winters lu 
this extremely northern latitude, the feed of 
tho cows is mostly grain, straw and dried 
grasses, with some roots uud oil-cake, lu the 
matter of eleanlluess the most scrupulous care 
is imposed upon the dairyman. The cows 
must bo not only healthy, but at least eight 
days from calving Caro must be taken that 
no dirt gets iu the milk pall at the stable, and 
as soon as the milking is finished, tho milk is 
poured Into eooliug pails, 20 inches deep and 
seven Inches Iu the diameter, aud placed lu a vat, 
(Fig. 191.) and water, filled with broken Ice, put 
around tho palls, so that the temperature of 
the utilk is rapidly lowered to nearly the freez¬ 
ing point. 
The milk is allowed to staud iu this ice-water 
twelve hours, when tho cream Is skimmed off. 
The cream taken off at night is kept iu ice- 
water over-night to be mixed wilh the cream 
that Is taken off in the morning, when it is all 
immediately churned. Tho style or churu 
used, (Fig. 192,) is a stationary barrel with a re¬ 
volving vertical shaft aud attached wings. 
This turns ut the rate of 150 to 200 revolutions a 
minute. Tho churniug Is commenced at 51 
degrees aud rises to 00 degrees by the time the 
fig. 195. 
that rancid butter aud indeed ull butter should 
be braudod uud labelled, just as wus proposed 
for the oleomargarine. Let us have exact jus¬ 
tice t and the same eanco for the goose as for 
the gander. If a dairyman will use cream from 
filthy milk, in which mice have been drowned* 
for instaucj; or iu which a cow has plunged her 
dungy foot; or In which the tilth from foul 
hands and soiled udders has (lowed, he surely 
cannot, without a grin of sarcastic malicious¬ 
ness, put his name to a petition praying that 
the Board ol Health shall “supervise the 
Butter in Texas. —It isa somewhat strange 
fact that althouga no State in the l uiou sup¬ 
ports so large a number of cattle as Texas, 
butter and cheese are actually imported iu 
large quantities, and among the consumers of 
these imported articles may be touud farmers 
who themselves keeps small herd of cows. 
Cattle are there raised mainly for their beef aud 
every effort is aimed at the production of 
large beef animals, while dairy products are 
considered to be of less importance. To this 
ciul the calves are allowed to ran with tho 
herd and suckle their darns at pleasure, aud a 
cow once accustomed to give milk to her off- 
sprlug will obstiuutcly refuse to be milked. 
package ready for suippino.—fig. 19 
We are uot told what the extent of this iu- 
dustry is, but it is strange that no effort is 
made In this country to take part iu supplying 
the tropical market with flue butter. Tho 
question of how well butter will keep hermeti¬ 
cally sealed iu tin, is still au open one, though 
marvelous tales are told of its quality even 
The Butter Color Committees.— At the 
late International Dairy Fair, tho original 
committee on dairy butter coloring did not at¬ 
tend, aud Mr. Johu Stewart, Mr. II. C. Sher¬ 
man and Mr. E. D. Mason were appointed 
substitutes. After they had served, it was 
found that Mr. Johu Stewart was personally 
manufacture aud sale of oleomargariue ” or 
prohibiting the uso of ingredients other than the 
caul fat of healthy animals iu making that 
stuff, or the use of coloring matter to dis¬ 
guise it. 
Let this thing be done squarely aud fairly. 
Let a law bo enacted that an> person who sells 
