mm a 
THE RUBAI. MEW-YORKER, 
ator and kept 36 hours. We use the Cornish, 
Curtis & Geeen square-box churu, a common- 
sense butter-worker, and F. B. Fargo’s butter- 
color. The butter was salted in a granular 
condition and worked lightly on the butter- 
worker, thou laid away for 12 bum's and re¬ 
worked and packed, salted at the rate of ouc 
ounce of salt to each pound of butter. Used 
the Genessee salt. 
FROM H. H. HALL, WINDSOR CREAMERY, CONN. 
Our cows are mostly grade Jerseys. The 
feed is good hay, corn meal, and shorts. We 
use the Cooley system of cream gathering. 
The cream is ripened in 18 hours, Davis 
swing churn, Eureka butter-worker, and 
Hansen’s Danish butter color. The butter is 
washed once in clear water, then salted three- 
quarters of an ounce on the worker: remains 
24 hours; then worked again and packed. 
FROM CHARLES FISH, AMHERST CREAMERY, 
MASS. 
We have all kinds of cows—a good many' 
Jerseys, some Guernseys, but more common 
cows than anything else. I am unable, as our 
patrons gave no account of their methods, to 
state the kind of feed they had. The cows 
were then iu the barn. The patrons are not 
allowed to feed cotton-seed meal or gluten 
meal. The Cooley creamer was used for set¬ 
ting the milk. The cream was brought to the 
creamery on May 6, and churned Saturday 
(the next day). The Davis swing churn was 
used and a hand-lever butter-worker. The 
butter was colored with the Orange County 
butter-color. It was salted with three- 
quarters of an ounce of Higgin’s Eureka salt 
to the pound; worked once and immediately 
packed. 
FROM L. N. FAIRBANKS, WESTBORO CREAM¬ 
ERY, MASS. 
As a whole, the cows which furnish our 
milk are a mixture of Ayrshire, Short-horn 
and Jerseys of a low grade, with a few Hol¬ 
stein cows iu my own herd. AH the butter 
sent to the Fair was made in one day, from 
the cream of all the patrons; that is, I did not 
select out rhe best dairies as was suggested by 
some of our stock holders. The butter was 
made by Mi*. Lawrence, the same raau that 
made the butter for the Bay State Fair at 
Boston last October, that took the five 30- 
pound package premium. The feed was hay 
aud grain. None of our patrons had turned 
out to grass on account of the lateness of the 
season. The Cooley system was employed. The 
cream was collected every day, taken to 
the creamery and put into the cream¬ 
tempering vats: the tempering commenced at 
once. It was churned the liext day as soon as 
it had come to the right state for churning. 
(The vats are heated by steam.) We use the 
Davis swing churn, Eureka butter-worker, 
Danish butter color, and salt one ounce to the 
pound as soon as taken from the churu after 
it is partly worked; then we let it stand over¬ 
night, aud then work it again aud pack or 
lump it, as the case may be. 
FROM F. C. STEVENS. ATTICA, N. Y. 
My cattle are thoroughbred registered Hol- 
steins. They were fed upon bay, silage, roots, 
and a ration of grain, which contained a mix¬ 
ture of ground oats, wheat, bran, and corn 
meal. The cream was separated from the 
milk by a De Laval separator, nud kept till it 
was iu the proper condition for churning. 
Each butter-maker must lie governed by the 
condition of the cream and not by the time he 
has kept it. after skimming. I use the Stod¬ 
dard churn, Reid’s butter-worker, Hansen’s 
color, and dry salt. 
FROM L. P. BAILEY, BARNESVILLE, OHIO. 
My cattle are all Jerseys. I fed corn meal 
and clover bay, and gave them the run of 
short, young Blue Grass pasture Horn 10 a. m. 
to foui' P. M. I used the Cooley submerged pro¬ 
cess; cream was all raised and taken off in 12 
hours and then stood 12 hours more to ripen, 
at the end of which time it was slightly acid. 
It was churned at a temperature of 6:1 degrees 
iu a barrel churn. No coloring was used. The 
buttermilk was drawn off nnd the butter 
washed in the granular form till the water ran 
out clear. The butter was salted at tbe rate 
of one-half ouuee to the pound in the granular 
form in the churn. It was then taken out and 
stood 12 hours in stone jars and was then put 
on a fSkinner butter-worker, and worked just 
enough to cause the granules to adhere well 
together. Then it was packed in ash tubs 
holding 30 pounds each. Ashton salt was 
used. 
FROM J. A. KLINE, EGREMONT CREAMERY, 
MASS. 
Our creamery is well equipped with Cooley 
fixtures. The cream is gathered every day 
and is kept until slightly acid aud churned (at 
a temperature of 62 to 64 degrees) in a Davis 
swing churn. The butter is thoroughly 
washed, aud worked with a lever butter- 
worker. Three-quarters of an ounce of salt is 
used for one pound of butter. The cows are 
mostly grade Jerseys, Guernseys and Short¬ 
horns. The feed was hay and corn-stalks: the 
grain feed was mostly corn meal and wheat 
bran; a few fed silage. We use Hansen’s 
butter color. 
FROM A. M. BANCROFT, ELLINGTON CREAM¬ 
ERY, CONN. 
Our cows are largely grade Jerseys. Hay 
with six quarts of grain and one quart of cot¬ 
ton seed per day was the feed. We use tbe 
Cooley process. The cream was kept 48 hours 
aud churned in a Davis swing churn. The 
butter was colored with Hansen’s butter- 
color. One ouuee of salt per pound was used. 
Our produce is largely print butter shipped in 
Reid’s butter cases,though a part is packed in 
10, 20, 30 and 50-pound firkins. Our patrons 
are under tbe most strict regulations in regard 
to cleauliness as regards the feed, care of 
cows, care of milk and the gathering of 
cream: special care in this connection is taken 
in the manufacture of the butter. 
FROM M . P. SWALLOW, LAWRENCE CREAM¬ 
ERY, MASS. 
The cows are mostly native or grades of 
Ayrshire®. Guernseys and Holstoius. They 
are mostly fed dry hay and corn fodder with 
more or less grain. Some feed silage. There 
are some differences iu the modes of feeding 
followed by our patrous. The cream was tak¬ 
en off with a De Laval separator aud stood 24 
hours before churning. In this time it gets 
slightly acid aud when cooled down to about 
67 degrees is churned. We use a Moseley & 
Stoddard churn, Hansen’s butter color and 
a Eureka butter-worker. The butter is 
washed iu the churn in the granular state, 
then taken out and salted on the worker. Af¬ 
ter standing four or five hours it is worked 
again aud packed iu the tubs. The butter we 
sent, to the show received no special care. It 
was merely a specimen of what we make every 
day.' _ 
FROM MRS. W. A. SUDDUTH, FLEMINGSBURG, 
KENTUCKY. 
The butter was made from the Fairlawn 
herd of registered Jerseys. The cows wore 
fed daily on new-process linseed meal, oat¬ 
meal and corn-meal, and were turned daily on 
good Kentucky Blue Grass pasture. The milk 
was allowed to stand in a Cooley creamer 24 
hours; was then drawn off, and the cream al¬ 
lowed to stand in a cellar at a temperature of 
58 degrees, 24 hours longer. The churning 
was done by dog power in a Davis swing 
churn, and was worked on the Eureka butter- 
worker and was molded with the Nesbitt but¬ 
ter press. The salt used was Higgiu’s Eureka, 
one ounce to the pound. There was no arti¬ 
ficial coloring of the flutter; its beautiful color 
was due bo good Kentucky Blue Grass pas¬ 
ture. Wo have uever had any coloriug mat¬ 
ter in our dairy. The butter was in one-pound 
prints, each wrapped in a muslin cloth, aud 
then put in a tin box with an ice-box adjoin¬ 
ing. The butter exhibited at the show was 
treated just like all the butter we make, and 
was taken from one of our daily churnings of 
26 pounds. 
FROM H. GARDNER WELD, BALLSTON SPA, N. Y. 
Our herd are Jerseys, nud they were fed cut 
hay, wet, aud corn meal aud bran thoroughly 
mixed with it. They were turned out in a 
small lot tor five days before the butter was 
made, where the gl ass was just beginning to 
start about the fences. The cream was raised 
in a Cooley cabinet creamer and was skimmed 
after it had stood 12 hours, and the cream was 
churned sweet. I used a Davis swing churn, 
a Blauchard butter-worker and a Napp butter 
printer. 
FROM E. G. FULLER, MANAGER, HOUGHTON 
FARM. 
Our butter was made from tbe milk of our 
registered Jersey cows. The feed given was 
mixed hay (clover aud timothy), fed morning 
and eveuiug; silage at noon; and grain, 
equal quantities by weight of corn meal aud 
crushed oats, to which was added one pound 
of oil meal (two pounds of cotton-seed meal 
would nave been equally good), in three feeds 
aud about six quarts of carrots. 
The cream was raised in open cans, eight 
inches iu diameter and 20 inches deep, set iu 
a spring. The milk was set 12 hours, and 
the cream kept 24 ami 36 hours. It was' 
churned at the first stage of acidity. We use 
the Davis swing churn, and a lever butter- 
worker, We use but very little butter color, 
as our milk makes butter naturally of a very 
fine tiut; but what we do use is Thatcher’s, 
made at Potsdam, N. Y. After trial of near¬ 
ly all the leading makes,we have found that a 
very superior article. 
The cream was churned at a temperature of 
60 Q . The temperature of the room was about 
the same. When the butter was in a granular 
tate a pail of ice-cold br’no was thrown into 
S 
the churn. Butter-milk was drawn off and 
the butter washed in two waters; then salted 
in brine made from all tbe salt that would 
dissolve in the water at a temperature of 60°. 
The butter stood in the brine for half an hour. 
We use Higgiu’s Eureka salt. The butter 
was worked and printed at ouce—wrapped iu 
parch ment paper 
I wish to add that the same mod i/s nperan- 
di aud the same feed would not produce a 
gilt-edged article unless every precaution 
was taken in regard to cleanliness, and unless 
the stables were kept perfectly clean and free 
from odors. Our print butter sells for 60 
cents in tbe New York market, and we find it 
necessary to exercise every possible care to 
produce a uniform quality of gilt-edged but¬ 
ter. It may be of interest to Rural readers 
to add that a part of the same churning was 
taken out after the first pail of brine was put 
in, the buttermilk allowed to drain thorough¬ 
ly, the butter well worked and printed, and 
put into the competition. This package won 
nothing. _ 
FROM J. FRANCIS GULLIVER, ANDOVER, MASS. 
The milk was produced by registered Jersey 
cows that had been wintered largely upon 
corn silage with one feed of hay each day, 
Wheat bran, corn meal, and cotton-seed meal, 
mixed in bulk two to oue, are fed in a varying 
ration according to age, weight of cow, etc. 
My mangels are jutted out-of-doors, auil are 
seldom opened before March 15; they are fed 
uji to tlio earliest pasture. Clover hay, cured 
under hay-caps and in perfect condition, I re¬ 
gard as a very valuable part of their feed. The 
cream was raised in the Moseley & Stoddard 
creamer, and warmed to churning tempera¬ 
ture, and churned in about 24 hours when 
slightly sour. The churn used was the end- 
over-cud Stoddard barrel churu, ami as the 
exhibit was granular butter, shown iu brine, 
no working was given after washing it iu the 
churn. A very little Thatcher’s butter-color 
was used. 
FROM MRS. S. P. TABER WILLETTS, ROSLYN, L. I. 
1 keep nothing but thoroughbred Guernseys, 
which are fed wheat bran, aud clover bay, 
with about half a pint of linseed oil meal per 
cow. The milk is placed in a Cooley creamer, 
from which the cream is drawn at every milk¬ 
ing. The Blanchard churn and butter-worker 
are used, and I beg leave to express my high¬ 
est approbation of this butter worker, which I 
believe ean not; be improved upon. The but¬ 
ter is salted with half an ounce to the jjouml. 
As the Guernseys make a rich, yellow-colored 
butter in the winter mouths ou dry fodder, 
becoming a deep orange red upon grass, I 
have never used or even seen artificial color¬ 
ing of any description; but I find a ready sale 
for my butter both winter and summer. 
FROM SMITHS, POWELL & LAMB, SYRACUSE 
N. Y. 
With regard to the food consumed by 
Clothilde during the recent butter test of the 
New York Dairy Show, she was shipped with 
the Lakeside exhibit at noon of May 6, arriv¬ 
ing in Now York Saturday p. m., but was 
obliged to remain in the ears until early Sun¬ 
day morning, when she was walked from 
Thirtieth Street and Tenth Avenue to the 
Madison Square Garden—over a mile. Hero 
nothing being ready for the cattle, she was 
tied away from the herd among strange cattle, 
and the hay being coarse and bad, she would 
not eat it. During Monday all was confusion, 
she refused to eat her grain, and ate very little 
other food. Ou Tuesday Holsteins were 
judged, and from 11 a.m, to 6 p.m, our attend¬ 
ants wore fully occupied in showing stock, 
lienee the cows were neither fed, watered, nor 
milked. Tho test began at 6 p.m. of Tuesday 
evening after the Holstein-Friesiaus which 
competed had passed through the severe ordeal 
of “judging,” aud, as we have said, without 
feed, water, or milking. Mr. Stevens and our¬ 
selves, appreciating the unfairness of the test 
to the IIolsteiu-Friesians, appealed to the 
Executive Committee, but they failed to give 
us relief, and tbe exhausted, hungry IIolsteiu- 
Friesians which had passed through tho excite¬ 
ment of seven hours of judging were jutted 
against animals that, had come a Joss distance, 
had been undisturbed, nud had been fed regu¬ 
larly. As a proof that the Holstein-Friesians 
were not at their best, we will say that Clot¬ 
hilde gave, under test, 63 jiounda 1 1 ounce of 
milk, while the next day she gave 66 jiounds; 
the next day 74 pounds It ounces, and while 
returning home ou the cars she gave 82 pounds 
11 ounces. Clothilde gave birth tea calf on 
April 26, aud had not reached her full flow of 
milk, and had ouly been ted grain a few days 
jirior to the test, commencing with a trifle, 
and at the time of the test, she was given four 
quarts of grain feed three times per day, com- 
posed of two parts wheat bran, two parts corn 
meal, oue jiart ground oats, anil ono-tliird of 
one part of oil meal. She was also given bay 
aud corn silage. It should be borne iu mind 
that the day previous to aud the day of the 
teat she ate no grain aud but little other food, 
the excitement and change seeming to affect 
her appetite. From this it will be seen that 
she was not fed for a test of either milk or 
butter, and that bad she had ordinary treat¬ 
ment and care, away from noise and confusion, 
she would lmvo made a far better showing in 
both tests. 
CLOTHILDE’S MILK RECORD, 
Day ol' tost. 
lbs. 
oz. 
May 11 . 
.HR 
m 
“ 12... 
. 68 
“ 18. 
9 
“ 14 
11 
M 15... 
5 
“ If? .. 
.82 
4 
“ i?... 
.82 
11 
“ 18. 
.81 
10 
May 23 she gave 88 jxmuds 9 ouuees, and 
bids fair to reach 90 pounds to-day. 
Ayrshires at The Dairy Show. —Mr. C. 
M. Winslow, Secretary of the American 
Ayrshire Record, considers the 100 head of 
this breed exhibited at the late dairy show 
the best display of Ayrshires ever made in 
the United States, Nearly all the cows 
showed the idea of the breeder had ever been 
to bring out in every way possible the points 
that make up an economical milk producer, 
in body and udder, the small fine horn, t he 
clear, bony head, the fine neck and shoulder, 
tbe greatly increasing depth of body and 
heavy hiud-quarters, the capacious udder ex¬ 
tending well back aud strongly hung and 
lying well forward under the belly, with teats 
of convenient length attached to the four 
corners of the udder and filled up level be¬ 
tween so as to give the utmost retentive 
capacity. A special prize, of $100 was offered 
for the three Ayrshire cows giving the great¬ 
est weight of milk m 24 consecutive hours. 
The first prize- was won by Manton Queen 4th, 
which gave 49 pounds five ounces, which was 
five jier cent., of her weight, 986 pounds. 
Duchess of Smifchfield gave 43 pounds 4 1 .; 
ounces, or 3.97 per cent of her weight of 1,090 
pounds. 
VALUE OF MILK FOR CHEESE MAK- 
1NG. 
T. D. CURTIS. 
It was long since discovered that there is a 
wide difference in the value of milk for cheese 
making purposes; but no effective steji has 
been taken to determine tho actual value of 
each jiati'ou s milk at a cheese factory, with 
the view of crediting him accordingly. The 
producers of the best milk are the sufferers; 
so that it is a discouragement against the pro¬ 
duction of tho best milk, aud has driven many 
aud will drive many more patrons from the 
cheese factory. A man with a nicely-selected 
and well-kept herd of cows cannot afford to 
jiool their milk with that from inferior ami 
poorly-kejit dairies. It is now contended that 
the amount of solids will indicate the value of 
milk for cheese making, and bv some that the 
amount of fat as shown by the oil test, will 
correctly etiough indicate the amount of sol¬ 
ids. Both projiositums arc erroneous. There 
is, ou an average, 13 per cent, of solids in 
milk. No cheese maker is able to get more 
tliau about 19 per cent, of tbe solids of milk 
into bis cheese, for tho reason that sugar is a 
part of the solids, and ranges iu amount from 
three to five jier cent, of the milk. If. ij for¬ 
tunate. too, that he cannot get all the sugar. 
If he did it would turn to acid aud there is so 
much of it that it would spoil the ebeese. A 
portion of tbe ash is also lost—especially by 
the jirocess of developing the acid while the 
curd is still iu the whey. That the amount of 
oil or butter would bo no guide is apparent 
upon a very little reduction. 
The proportion of fat varies very materially 
in different cows’ milk, ranging from two to 
five per cent. Tho advocates of this test are 
evident ly led astray by n niisuuderstaudiug of 
the fact that the relative, proportion of the 
solids of any individual cow’s milk cannot be 
materially varied by any kind of feeding. Jl' 
tho amount of butter is 2)^ per cent.., or any 
other jirojiortion, it will remain so through alT 
changes iu feeding; and there is no mode of 
feeding by which every cow’s milk ean be 
made ho contain the sumo amount of fat as 
every other cow’s milk contains. Hence it is 
self-evident that the oil-test is no guide to the 
value of milk for cheese making. The varia¬ 
tions of both the amount of sugar and the 
amount of fat in different cows’ milk aud the 
fact that only a small proportion of the sugar 
is retained in the cheese, upset all calculations 
based ou cither the proportion of fat or the 
amount of solids in the milk. Tbe best test 
which I have seen suggested for ascertaining 
the value of milk for cheese making was that 
made by a committee of the old American 
Dairymen’s Association, of which Prof. L. B. 
Arnold was Chairtutiu. That, was to take a 
given amount of milk accurately weighed, add 
to it a given amount) of rennet also accurately 
weighed, thus separating from the fluids all 
the solids that enter into cheese. After the 
separation the curd is to he dried and then 
carefully weighed by delicate scales. Every 
