130 
WISCONSIN STATE AGRICULTURAL SOCIETY, 
cents per pound, netting about twent 3 ^-seven cents, since the first 
of last September. My cows, that came in during September, now 
average fully three-fourths of a pound of butter per day, which is 
pretty good proof that they make their two hundred pounds each 
per annum. This, with a reasonable allowance of sour milk for 
calves and hogs, and a reasonable allowance for muscle expended, 
pays for the capital represented, and pays back a just compensa¬ 
tion to the soil which has so freely cast its “ bread upon the 
waters ” in former days. 
I 
J. M. Smith claimed that milk kept in the cellar would not make 
as much butter as if kept in upper and drier rooms. 
Mr. Curtis said the great thing was right temperature. Should 
be in d:y upper rooms, with temperature not above 65°, and those 
able to use ice could keep it easily at about that point. No use of 
cooling process; never tried the effect of light. 
Question. What do you do to give color to your butter when 
the natural food will not do it? 
Curtis: I sometimes color with carrots, as they give a nice rich 
color and good flavor. Annatto is highly recommended. 
Mr. Porter, of Mazomanie, was not in favor of working butter 
too much, but believed in washing it well. Thought it did not 
look well or taste good unless worked the second time. Believed 
that the east was behind Wisconsin and Illinois in the manufacture 
of good butter. Explained Annatto and the method of coloring 
butter, and claimed that it was easier ]3repared than coloring from 
carrots. Fully agreed with Mr. Curtis as to temperature, but liked 
mill feed better than roots for his cows. Hethou 2 :ht bran made the 
most milk and corn most butter to a given number of pounds of 
milk. Believed in generous feeding, and that as a rule the man 
who feeds the best, makes the most money. Had experimented 
with hasty pudding, also with dry meal for feed, with good results 
in both cases, but thought the best results had followed from feed¬ 
ing warm food. 
Mr. Boyce of Madison had received better results in milk from 
cooked than from uncooked food. 
Mr. Porter stated that he preferred the native cows to foreign 
blood. 
Mr. Kellogg, of Janesville, wished the wives and daughters of 
