34 
WISCONSIN STATE AGRICULTURAL SOCIETY . 
the management of the cream, in churning and packing butter, 
that secures an article that will pass for prime gilt-edged, which 
always commands a remunerative price, whether it is made in 
Orange county, or on the prairies of Kansas. I wish to impress 
on those butter producers, who always complain of low prices, 
the eminent importance of observing only a few things which will 
* 
enable them to make an article which may be forwarded directly 
to any of oar fashionable hotels, where every pound will com¬ 
mand the highest price. 
“ 1. See that every .milk-pail, pan, churn and butter bowl is 
cleansed with boiling hot water as often as they are used. 
“ 2. See that the udders of the cows and hands of the milkers 
are as clean as pure water will make them before an atom of milk 
is drawn. 
“ 3. Provide a neat and clean place for the pans, and where 
the pure breezes from the green fields may pass over the cream and 
out at an opposite opening. Good butter can never be made in a 
filthy apartment, where there are offensive effluvia arising from 
anything, no matter what. 
“ 4. Cream ought to be churned every day; yet, if one can 
provide a clean corner, in a cellar or milk-room clean and cool, 
and keep the cream pail on a clean piece of Bag stone, he can 
make superior butter by churning twice a week, provided the 
temperature of the cream is maintained from day to day about 
60° Fahrenheit. 
“5. Always skim the milk soon after the cream has risen. 
Thousands of barrels of cream are ruined for making gilt-edged 
butter by not skimming the milk soon after all the cream has 
risen. The sooner the cream is removed after it has arisen, the 
better the butter wili be. Milk, which should be skimmed at 
evening, is frequently left until the morning, when the cream will 
be injured to such an extent that gilt-edged butter cannot be made 
from it at all; neither will it make as many pounds as if it had 
been skimmed at the proper time. 
“ 6. Let the churning be done by a person whose hands and 
clothes are as sweet and clean as blossoms of red clover ; and let 
the churning be continued until the butter has come. It is ruin¬ 
ous to butter to put cream in the churn, as it is sometimes done, 
