220 
STATE AGRICULTUEAL SOCIETY. 
common firkin butter, selling by the small quantity in the 
same market, at 50 cents.* How does this marketman, whose 
name you see so tastefully written on his wrapper, how does 
Isaac A. Calvert, of stall 555, contrive to get such a price ? 
By attention to three points:—1. The food of his cows. 2. 
Temperature. 8. Neatness and* dainty refinement at every 
step from the moment when the milk flows from the udder 
till the dollar in currency is paid for the pound of butter. 
I. Food of Cows .—I speak of this not on theory, nor chemi¬ 
cally, as did our learned and able friend of yesterday, but I 
repeat simply the words of the Philadelphia butter-maker. 
“ I have found,” he says, “ that I make my best butter when 
I feed on clover or early mown meadow hay. I cut fine, 
moisten, and mix in both corn meal and wheat shorts. Indian 
meal I regard as important in every butter dairy. Next to 
meal I regard shorts, and prefer to mix them. I feed often 
and not much at a time. I do not use roots unless it be car¬ 
rots. My pastures and meadows are quite free of weeds. I 
cannot make this grade of butter from foul pastures or a low 
grade of hay. The sweet-scented vernal grass, for which our 
pastures west of Philadelphia have some fame, I do not regard 
as important. I would just as soon feed my cows cut corn 
and let them range on clover. When my cows are changed 
from green grass or fescue to clover, I perceive no falling off 
in the grain or in the flavor.” 
II. Temperature ,—“ This I regard as a matter of prime im¬ 
portance in making butter that commands a high price. Sum¬ 
mer and winter I do hot want my milk room to vary much 
from 58 ^. In summer I secure the requisite coolness by spring 
water of the temperature of 55 ^ flowing over a stone or gravel 
floor in the milk-house. Yet it is accomplished without water 
in’a shaded cellar ten feet deep. As good butter can be made 
without water as with, but the milk and cream should be kept 
all the time a little below 60 . 
“We skim very clean, stir the cream pot when a skimming 
is poured in, and churn but once a week, summer and winter. 
