State Convention—Butter-Making, Etc. 287 
main dependance for winter-feeding must be hay, timothy and 
clover, and it should not be over-ripe when cut. With good stab¬ 
ling and stores of food as I have described, which are within the 
reach of most farmers, if not all, good butter can be made 
through the cold part of the season, provided artificial heat can be 
provided while the cream rises. Those who can not provide these 
requisites had better not undertake winter-dairying, but those who 
can will get better prices for their product. I have tried it in part, 
and am so well pleased with the result that I shall change the time 
of my cows coming in as near to the first of September as possible. 
True there is more work in providing and handling the feed of 
the cows, but the market for butter is much better, and I can sup¬ 
ply artificial heat better in winter than artificial cold in summer. 
My milk-room, during the temperate and cold season, joins our 
dining-room, and is warmed and kept as near a temperature of 
sixty degrees as possible by a stove in the dining-room. The room 
is in the northwest corner of the house, with a large double window 
on the north, with an outside blind. The walls of the building are 
of thick stone. These conveniences, properly managed, insures 
the temperature indicated for a larger portion of the year. In the 
hot season we remove our milk to the cellar, which has previously 
undergone the most thorough cleansing and whitewashing. A 
thermometer is of great value in keeping the cellar at the right 
temperature. If the weather is too cold, close doors and windows. 
If too warm, the same rules will apply. The deeper the cellar, the 
more uniform the temperature can be kept. Milk should not be 
set on the bottom of the cellar, as it is the coldest part, hence the 
dampest. Milk should not be set lower than four feet above the 
bottom of the cellar. As long as the temperature does not exceed 
sixty-five degrees good butter can be made. When warmer than 
this, a little advantage can be gained by lowering the cream into 
the well for preservation and tempering for churning, but the 
milk will sour before the cream all rises, hence loss will ensue. 
Under the head of milking but little need be said. Kind and 
gentle treatment in milking, and to be done by the same person, at 
regular intervals of twelve hours as near as practicable, should be 
the custom. The milk, if drawn in the stable, should be removed 
as soon as possible, strained and set at rest, not to be disturbed 
until skimmed. This is the better rule in all cases, but particularly 
