State Convention—Butter-Making, Etc. 
283 
Thursday, 9 a. m. 
Convention called to order by President Stilson, and a paper 
read on 
BUTTER-MAKING AND THE CARE OF COWS. 
BY F. C. CURTIS, ROCKY RUN. 
Statistics and well-founded estimates give 13,000,000 as the num¬ 
ber of cows in the United States. About fifty-four per cent, of 
their product is presumed to he used for butter; making an annual 
product of 1,402,000,000 pounds, which at an average value of 30 
cents per pound, amounts to $420,600,000. The Wisconsin farmer 
will doubtless say this estimate is too high; that he never realizes 
more than 30 cents per pound, and often but one-half that amount. 
A late price-current of the Milwaukee markets, by M. Stewart & 
Co., informs us that the price of butter was from 15 to 25 cents. 
“Shipping-grades dull and lower; prime, scarce and wanted/’ 
These market-reports do not contain the exact facts; true, doubt¬ 
less, as far as reported, for I know from experience that a good ar¬ 
ticle of butter often sells for five cents per pound above quotations, 
while grease-butter sells far below. Butter made in the eastern 
States is quoted in the New York market at a much higher price 
and averages more equal in value. 
The question naturally arises why this inequality of price? In 
endeavoring to solve this question, and to give instruction as to a 
better mode of making and marketing butter, I shall address my¬ 
self mostly to the farm-diaries, or those who keep a small number 
of cow t s, for the reason that here is where the great bulk of the 
butter comes from, and here is the greatest room for improve¬ 
ment, for factories, creameries, and those keeping a large dairy, are 
able to inform themselves and adopt improvements which are be¬ 
yond the reach of the more numerous and less favored classes. 
Generally speaking, I am opposed to special farming, and cannot 
heartily discuss any subject connected with farming that has not 
a general tendency to improve the farm, as well as secure a safe 
and adequate return for the labor and capital expended. Good but¬ 
ter can be made only from good cows, well fed and comfortably 
provided for, with an equable temperature of about sixty, for the 
milk and cream, during its manipulation, skill and vigilance in do- 
