PREFACE.

I do not claim anything new or startling for this little work, nor do I claim to be what is usually termed "an authority" on the subject treated. A B C Butter Making is the result of my own experience in the dairy, together with an extended and careful observation of the experiences and practices of some of the most successful butter-makers in the country, and is an answer, in a complete form, to the numberless questions asked me (as Editor of the Dairy World), by beginners in the dairy.

The Author.

MILKING.

Before we can make butter we must have milk, and a few suggestions on this important question will not be out of place here. In order that no dirt or hairs may find their way into the milk-pail, a careful dairyman will always brush off the teats and udder of his cow before he begins to milk, yet, I am sorry to say, thousands of men who profess to be careful dairymen do not know this, and are sometimes guilty of that most uncleanly habit of softening up the teats by squeezing out a little milk on their hands. A large number of cows are utterly ruined every year by improper milking; irregular milking spoils a large number; noisy, loud talking and rough milkers help to spoil a good many more. The very slow milker, as well as the quick, jerky milker, who never strips the cow thoroughly, are helping to make a large number of our cows unprofitable. Six o'clock in the morning and six o'clock in the evening are by far the best hours to do the milking. Some of our deep milkers should be milked three times a day for a week or more after calving. I might write a chapter on kicking cows, but after a wide and exceedingly costly experience in this line will simply say I do not believe in them, and would not accept the best one I ever saw as a gift. I am satisfied that it is not a good plan to feed or "slop" a cow during the milking, as a hungry animal will be too deeply absorbed in eating to "give down" all the milk. Better feed just before or immediately after milking. Keep strangers away from the stable during the milking hour; never carry on a conversation in a loud voice with some person in another part of the stable while milking; in short, do nothing that will be likely to draw the attention of your cow, or she will in a greater or less degree "hold up" a part of the milk. When possible a cow should always be milked by the same person, as the milker soon learns any little peculiarity of the animal, and knows exactly how to handle her, as well as readily detecting any unusual occurrence, such as shortage of milk, sore or caked teats, etc. Milk as rapidly as possible, without jerking, and avoid hurting the teats with sharp and long finger nails by keeping them well pared. Never attempt to draw the milk from a very sore or inflamed teat with your hands; it only causes the animal great pain, and in nine cases out of ten you will fail to secure all of the