using them during several winters in connection with dry feed, we judge
them to be a safe ration in butter-making. Cabbage also is available,
and in districts remote from large markets, might be grown for this
purpose. Near cities it is probably worth more for human food than for
fodder. The whole subject is yet in the tentative state, and all are
looking for further light!"




CHURNING TEMPERATURE.


A correspondent of the New England Homestead found difficulty in making
the butter "come" from cream raised in the Cooley Creamer. In a later
issue several correspondents tried to help her through the difficulty.
One said:

First of all be sure your cream is ready to come before you churn it. If
you have no floating thermometer, please get one right away. Deep set
cream needs not only to be ripened, but the temperature must be
right--not less than 62 degrees, and 65 degrees is better. Don't guess
at it, but be sure. Mix each skimming with the others thoroughly, and
keep the cream pail in a warm place at all times.

Another said: Keep the cream at 60 degrees to 65 degrees all the time
before it goes into the churn. Take care to thoroughly mix the different
skimmings. Sometimes in cold weather the butter will nearly come, and
then hold on without any advance. In such cases, put into a thirty-quart
churning, half a cupful of salt and four quarts of water heated to 55