50 
an inclined wheel power for churning, propelled by a sheep. When the- 
churnino- is done, the butter is taken out and washed through two and 
sometimes three waters ; it is then salted to suit the taste, with fine- 
ground Liverpool salt of the Ashton brand, as we think that kind is the 
best we can get; it is then worked over and set aside till the next morn¬ 
ing, when it is again worked over and packed in firkins; when the firkins 
are full we lay on a thin cloth, then about half an inch of salt, and pour* 
on water and examine it occasionally to see that the brine does not leak 
out; we use no coloring matter, or any other substance, except the salt. 
In order to make good butter it is necessary to pay strict regard to 
cleanliness throughout, from the time of milking the cows to the packing 
of the butter ; in the hot weather, a very important item is, to scald the 
churn and the milk pans thoroughly and dry them in the open air every 
day. I cannot inform you how much butter we made during the past 
season, as we have kept no account of what was used in the family ; we 
sold sixteen firkins of eighty pounds each, in the city of Janesville, mostly 
at eighteen and three quarter cents per pound. I think the dairy busi¬ 
ness can be made profitable in Wisconsin on any farm that is well 
watered, but not otherwise, as it is absolutely impossible for milch cows 
to do well unless they are supplied at all times with plenty of good 
^ a ^ er# Jonathan Cory.” 
Best single cheese ; E. Herrick, Hustisford. Sett of Transactions. 
E. Herrick’s Statement ; 
“ My experience in dairying in Wisconsin has not been as great as in< 
[New York; in that Stale I milked forty cows for several years, finding 
it the best agricultural business I could pursue. I have been in this State- 
only three years, during which time I have milked fifteen cows ; and I 
believe it to be the best business in this State to which a farmer can turn 
his atttention ; for the products of the dairy here uniformly command a 
high price, with a ready home market. My cows are not such cows as 
I would recommend for a dairy, but they were the best I could get at 
the time of purchasing. I have made on an average over two hundred 
pounds of cheese from the milk of each^cow, besides making some butter 
in addition, and raising their calves. I sold my cheese the first year for 
