Year: 1873

why Is IL lnuJ Vnc Juue uNu OClODtT
make of butter is best ? 1t is because it
comes nearer hitting all the points necessary
to make the best butter. The temperature
then is right, the air pure, the grasses sweet
and tender, and cattle are not oppressed by
heat. The water is also better then. All
this has reference more to June than to Oc-
tober, hence June butter is the best of the
season.


Butter is one of the most delicate things
in the world. This, however, is not general
ly believed 1t is not denied that butter
will take on odors, but the extent that it
does this is not appreciated--hence little
carelessness is thought to do no harm. So,
if the vessels are not perfectly clean, they
are made to pass. The odor Of the stable Is
thought not to hurt if only the filth itself
can be kept out of the pail. Then, who
fears any narm from the soft, warm air Of a
room And if the temperature gets up in-
to the eighties for short time, no harm is
apprehended


But all these kill butter. One of them
alone is sufficient to spoil the taste. To let
the cream form in a room inhabited in win
ter, is to subject it to all the odors of the
room whether distnguishable or obscure.
These are constantly beng gathered until
their presence is plainly perceptible to the
taste. Hence the onion and the smoke fia-
vor and often the fat, sickish taste caused
by the foul condition Of the air which is con-
stantly brcathed over. And if the heat is
for some length of time at S0', rancidity
inevitably follows.


These are facts, and why not heed them
They are the great cause Of our proverbially
bad winter butter. People have their butter
laid down in October for winter. This is
not necessary. Butter about equally good
can be made from early cut, we'll cured hay
with some other food if necessary. But the
stables must be kept clean, Uttered with
some absorbent, and ventilated There must
be clean vessels throughout, ,-scrupulously
cleau,-and, the most Of ALL the room must
have pure air, aud the temperature must moi
90 much above co., and should not drop
much below it.


Milk has no business to be set in a room
that is inhabited in winter in our climate. \
separate room should be given to it, where
there is sufficient milk to warrant the ex
pense. Vcntilate this room, and warm il
with coal stove, (self-ieeder or base burn
err to secure an even temperature, not only
during the day, but the night also. Then
there is no difficulty in making as good but
ter as is done during the summer.


Where there is little milk there is diff
Guilty to treat it successfully. 1t will mol
pay to warm room separately for it, so VIZ
have to make the best of the circumstances
Keep the room well aired, as all rooms ought
to be. Use coal stove, which will prev Jn
smoke--a great gain. II the cooking car
be done in another room, so much the better
But in no case have tho milk near the stove
which is apt, at least at times, to becom,
ovcr-heatel, or sufficiently to raise the tenn
perature readily to So and over Kcel
away from the stove, so as to avoid this ex
cess OF temperature.


In all rooms where milk is kept in winte
for cream, there should be sufficient anC
constant supply of fresh air, so as to keel
up enough moisture that the cream does no
dry on the surface producing flakes in the
buttermilk and butter, and giving a whit
appearance to them. A dish supplied will
water and kept on the stove is an adyan
tage BY taking little pains, we may a
we'll have good winter.made butter as t
have the Objectionable article so common
Cor, Country Gentleman.