PRACTICAL PAPERS—BUTTER FACTORIES. 
201 
their success in a particular direction, is more or less sug¬ 
gestive and valuable, we give the record as it is. 
THE STOCK. 
It is claimed by some that the flavor and texture of butter 
are influenced by the breed of cows. Butter from the milk of 
Breton and Jersey cows is said to be not only more solid and 
waxy in texture, but to have a finer aroma than that produced 
from other breeds. The milk of the Jersey or Alderney cow is 
exceedingly rich in cream, and has a deep yellow color, as 
is well known. 
But this question need not be discussed here. It will suffice 
to state that among the butter dairymen of New York but lit¬ 
tle attention is paid to breeding, and no prominence is given to 
any particular breed. The herds are usually made up of “the 
common cow of the country and grade cattle.” There is a sprink¬ 
ling of grade Short-horns, Ayrshires, Devons, and Alderneys, 
and occasionally a dash of Holstein blood, obtained by cross¬ 
ing thoroughbreds upon the mongrel or common cows of the 
country. But, as wc have remarked, reliance for the most part 
is had upon the so-called native or common cow of the coun- 
try for making up the herds. 
It is proper that these facts in regard to pastures and stock 
should be stated, in order that correct conclusions may be 
drawn, in making up an opinion of what we shall have to say 
about butter factories, and the character of product they are 
able to make. 
As to the size of herds kept on the farms, they are usually 
smaller than those in the cheese dairying districts. The herds 
on an average, we should say, will number about twenty-five 
cows to the farm. Some farms, it is true, carry from forty to 
sixty cows, but in the majority of cases the herds are small, 
ranging from fifteen to thirty cows. 
THE SYSTEM OF ORGANIZING FACTORIES. 
The plan of organizing factories is somewhat similar to that 
employed in the cheese districts. The first effort of organiza¬ 
tion in a neighborhood, generally falls upon one or two persons, 
