DAIRYING. Modern dairying has fully kept pace with other modern improvements m farm processes. In the making , of butter, to-day, if cleanliness is exercised all the way from the milking-stool to the packing of the butter, and thence forward, the butter does not go above 60' Fahrenheit in the place of storage. Thus, if kept from contact of air, the butter will keep sweet, if it has been eliminated of everything but the fat and the salt necessary to bring it to the popular taste, whether the num ber of cows be five, fifty or more.' This has been made possible by the use of tanks sub merged in cold water for the raising of cream. These are what are known as the Cooley process, the cabinet creamery, and others of like nature, which take up but little space, and being en cased, may be kept anywhere where it is fairly cool and not subject to a foul atmosphere. A step has also been taken in advance of the old way of churning. The temperature of the cream, the ripening having been proper, is now considered of importance. It should go into the churn at about 58° in summer and at 60° in winter. When the butter forms granules in the churn, of the size of small shot, the churning is discontinued and the buttermilk having been drawn off, very cold water is added to cool down the mats. This is slightly agitated, and drawn off when a little saturated brine is added. The butter is then taken from the churn, and the water carefully pressed out, wiping the butter worker from time to time, and also dry ing the moisture from the butter with a pure linen cloth free from lint. The butter is then salted at the rate of one-half an ounce (or some what more), to the pound of butter according to the taste of the consumers in the particular market in which it is sold. The science of get ting the most money from butter, now, is not in packing down for winter use, but to send it to market, kept perfectly cool, and, also, kept in cold storage until sold. Thus, whatever good
flavor was originally iu the butter will be meas urably preserved; and, it should be remembered, if the flavor is bad it will get no better. In the body of the work among other interesting mat ter will be found a table showing the pounds of butter and cheese, and the value of the product at intervals from 1790 to 1859, and thence for ward yearly up to 1878. The table below, for which we are indebted to Mr. R. Lespinasse, Secretary of the Illinois Dairymen's Association, will show at a glance, the aggregate value of dairy products for each succeeding ten years from 1850 to 1870; for 1877, and thence forward to 1887. The table is as follOws: This table is curious in some respects. It shows the gradual increase of the dairy interests up to 1881, and between that and 1882, a great jump in value; in 1883, a decided decrease; in 1884, another large increase in value, for 1884 and 1885; following in 1886 by a decrease; the value for 1887 being less than in 1884. It is true, without doubt, that our dairy interests have now settled down to that basis where the name and reputation of the maker of butter and cheese must be the test of value at home and abroad. The time has passed when adulterated and in ferior goods can be sneaked on the sharp sense of expert buyers, either fbr home use or export. The export of dairy products forms an essen tial integer in agricultural values. They are no less interesting as showing fluctuations. The table given below will show the whole matter in a nut shell, from 1881 to 1887, inclusive, and was kindly furnished by Col. R. M. Littler, Secretary Chickgo Produce Exchange. The table is as follows: