Con ] NT ION — DAIIi Y BUSINESS. 
123 
than whey. If I was near a cheese factory I sliould doubtless pat¬ 
ronize it, but as I am not, I turn iny attention to buttermaking, and 
as one of the uncompromising rules of buttermaking is a uniform 
temperature of 00°, and considering that I can keep this uniformi¬ 
ty more surely in winter than in summer, I have adopted what may 
be called winter dairying, having my cows come in as near Septem¬ 
ber as possible. If by this method my product is not as large, I get 
better prices, and I think the net returns exceed those of summer 
dairying. In my paper last year before the convention,! said good 
butter can be made only from good cows, well and comfortably 
provided for, with an equable temperature of 60° for the milk and 
cream during its manipulations, skill and vigilance in doing every¬ 
thing at the right time, good salt for seasoning and preserving, and 
above all, strict cleanliness must be observed during the entire pro¬ 
cess. Those rules are just as true to-day as they were one year 
ago, and will bear publishing once a year, and reading to every 
butter maker in the land every morning before breakfast. 
I do not attach much importance to the particular breed of 
cows, though doubtless those bred in dairy countries, sj)ecially for 
milk and butter, for many years, possess superior qualities. I find 
cows that eat well generally produce good milk. If they incline 
too much to fat. and too little to milk-qualities, and I cannot reme¬ 
dy this tendency with the use of bran, I find no trouble in turning 
them into beef. My cows, which I consider good, have the appear¬ 
ance of a mixture of short horn blood, but it is generally under¬ 
stood that this breed,' pure, is not commended for dairy purposes. 
Grass is the most natural and best food for the cow, for summer, 
and dried grass, not so ripe that it has turned to wood, for winter. 
Roots, such as mangold wurzels and carrots are desirable for win¬ 
ter; also, corn, corn meal and bran, are necessary to keep the cows 
in good condition. M'eeds, either green or dried, have an injuri¬ 
ous effect on the butter product. 
It would seem hardly necessary to say that cows should be pro¬ 
tected from the inclemency of the weather, in warm, well ventila¬ 
ted stables — sufficiently warm that milking can be done with com¬ 
fort in the coldest weather; at the same time the ventilation should 
be sufficient for warmer weather. The more dry bedding of straw 
the more comfortable will be the cow, and the freer will be your 
stable from noxious odors. 
