Annual Report—stock farming. 
33 
from my own observation, and the experience I have had in being 
occasionally compelled to purchase a worthless article. It is mis¬ 
erable stuff and should be ruled from the market as butter, and 
called by its true name, axle grease. “ ’Tis true, ’tis pity, pity 'tis 
’tis true.” Nearly all the poor butter made is directly traceable to 
one, or all of the following causes. Imp roper feed of cows, dis¬ 
regard of cleanliness, and a thoughtless, heedless, don’t care mode 
of manufacture. In fact, a want of proper knowledge of the 
business. Dealers are also largely to blame for much of the 
worthless butter made, as the price they pay for a poor article is 
substantially the same, as for a prime brand. They hav’nt the 
courage, candor, or common honesty to say to their customers, 
“this is an inferior article and we will pay you accordingly,” for fear 
of losing their custom, but pay the same, and then to even up 
and save themselves from loss, charge an exorbitant price for their 
goods in exchange. 
\ 
THE ART OF MAKING BUTTER. 
x * 
Mr. Todd, of New York, in response to numerous inquiries re¬ 
lative to making prime butter, gave the following information be¬ 
fore the American Institute Farmers Club, at its meeting in March, 
1873: 
“ Man}^ producers of butter make a grand mistake, which de¬ 
prives them of a large amount of clear cash, by supposing that 
the products of their dairy will return them just as much profit, 
when the butter is made in such a careless manner that it resem¬ 
bles a cross between mutton tallow and lard, rather than gilt- 
edged butter. Thousands of tubs and firkins of butter, strong 
enough to perambulate the city, are sold at from ten to fifteen 
cents per pound; whereas by exercising a little care and neat¬ 
ness, and adding the proper quantity of salt, every pound would' 
have brought thirty to thirty-five cents. The loss has to be sus¬ 
tained by the producers. Thousands of hard-working females 
who grind out their dimes by irksome drudgery could make two* 
or three dollars per every hour’s service when making butter, by 
simply spending a few minutes more than they have hitherto 
done in managing their milk, cream and butter with extra care. 
It is the scrupulous neatness in washing milk pails and pans, in 
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