PRACTICAL PAPERS—BUTTER FACTORIES. 
245 
at the rate of an ounce of salt to three pounds of butter, thor¬ 
oughly and evenly incorporated by means of the butter-worker. 
It is then removed to a table, where it is weighed out and put 
up into pound prints. After this, it goes into large tin trays, 
and is set in the water to harden, remaining until next morn, 
ing, when it is wrapped in damp cloths and placed upon 
shelves, one above another, in the tin-lined cedar tubs, with ice 
in the compartments at the ends, and then goes immediately 
to market. Matting is drawn over the tub, and it is surrounded 
again by oil-cloth so as to keep out the hot air and dust, and 
the butter arrives in market in prime condition, commanding 
from seventy-live cents to one dollar per pound. 
Mr. Isaac A. Calvert, who markets his butter at these high 
prices at Philadelphia the year round, gives the following par¬ 
ticulars of his management in a communication to Mr. J. B. 
Lyman, of the New York Tribune. He attributes his success 
to three points: 1st, the food of his cows; 2d, temperature; 
3d, neatness and dainty refinement at every step from the 
moment the milk flows from the udder till the dollar in cur¬ 
rency is paid for the pound of butter. He says, “ I have found 
that I make my best butter when I feed on white clover and 
early-mown meadow hay. I cut fine, moisten, and mix in both, 
corn-meal and wheaten shorts. Next to meal, I regard shorts, 
and prefer to mix them together. I feed often, and not much 
at a time. I do not use roots, unless it be carrots. My pas¬ 
tures and meadows are quite free from weeds. I cannot make 
this grade of butter from foul pastures, or a low grade of hay. 
“ Temperature .—This I regard as a matter of prime import¬ 
ance in making butter that commands a high price. Summer 
and winter I do not want my milk-room to vary much from 
58 deg. In summer I secure the requisite coolness by spring- 
water of the temperature of 55 deg. Fahrenheit flowing over stone 
or gravel floor in the milk-house. This can be 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 
must be kept at all times a little below 60 deg. 
