Convention—dair y business. 
125 
they should be deliberate and cool; but when set down to milking, 
nothing should be allowed to interrupt or retard the work. This 
will induce continual “letting down” by giving continual relief to 
the udder. The milker should bear constantly in mind the fact 
that the “ letting down ” is short, and that every moment should be 
availed of to the best advantage. When the milk ceases to flow', 
the milking should stop at once, wdiether it is all out or not. There 
is no use in hanging on after the milk stops coming, as it only cul¬ 
tivates and confirms the habit of ‘ holding back.’ To give a cow 
the least possible occasion for holding back her milk is the best 
way to prevent her from forming such a habit, and the surest and 
readiest w^ay to make her forget it after it has been formed. To 
break up the objectionable habit, let the milking be quick, quiet, 
easy and regular.” 
After the milk has been drawn, I have always acted upon the 
rule that the sooner it is strained and set at rest the better; and if 
this view is of any importance, I do not understand how it could 
be carried one or more miles to a butter factory wdthout injury. 
My next position is, that no matter how good and perfect the 
milk, good butter and full product cannot be made without the 
regular temperature of 60° for thirty-six to forty-eight hours for 
the milk and cream and churning process; 2° colder would lengthen 
the process a little; a little w'armer would shorten the time, and 
ripen the cream for churning; but if kept at a uniform tempera¬ 
ture of about 60 ° there will be no long or impossible churnings, 
but the butter wilb be good and come in thirty to forty minutes 
without the aid of some new patent churn, which doubtless from 
its fast or grinding action will bring the butter sooner, producing a 
salvey mass that cannot be made into good butter. The old dasher 
churn is good, but there is now a class of churns that revolve en¬ 
tirely, that have no w'orks inside to agitate the cream, depending 
upon gravitation for agitation; these do not injure the gn in of the 
butter, and churn all the cream, which the old dash churn does not 
do. I have used one of these churns, called the Rectangular, for 
over three years, and would not part with it without its duplicate 
could be procured. Last fall we had the misfortune to break one 
of the boxes upon which it turns, and w*ere compelled to use one of 
the old patents that had been laid by; the difference in yield and 
quality of butter w^as apparent at once, as well as the improved 
quality of the buttermilk. 
