Rensselaer Union, Volume 8, Number 2, Rensselaer, Jasper County, 30 September 1875 — “Gilt-Edged” Butter. [ARTICLE]

“Gilt-Edged” Butter.

There are at least two dairymen and but-ter-makers in th,e neighborhood of Philadelphia who attvajys sell their butter at one dollar a pound, and cannot supply all who desire to be flieir customers. One of these attributes his success to three points, good food for his cows, uniform temperature of fifty-eight degrees in the milkroom, and neatness, cleanliness and dainty nieety at every step from the moment the milk is Obtained until the dollar is paid for the pound of butter. He feeds his cows often, and not much at a time, on white clover and early-mown meadowhay, which* he cuts tine, moistens and mixes with corn-meal and wheaten shorts, Pastures and meadows are kept quite free from weeds. The milk-room is kept at a temperature of fifty-eight degrees by flowing spring water. “As good butter can be made without water as with, but the milk and cream must be kept at all times a little below sixty degrees.” The other important point—cteanliness—he secures by keeping the milk-house free from all unpleasant surroundings, allowing no milk to sour upon the floor of the room or to decompose in the crevices of the milkpans, churns or other utensils. The above is descriptive of the care with which the costliest Philadelphia butter is made, but the ordinary article sold in our markets at half the price is not much inferior in quality, thanks to the tidy housewives in Chester, Delaware and Montgomery Counties. — Philadelphia Ledger. —Always save the earliest and bestseeds for your own use; by so doing for vears ( tlie quality may be greatly improved and early ripehing will be hastened.