Butter Making The Year Round

Thk public taste for fresh made butter at all seasons of the }-ear has been steadily growing for several years. There are several good rcasons for this chungo. In the first place the art ol keeping butter which is made in dairies under favorable conditions and of line quality is understoodby butfevv makers, and even a less number of purchasers. A niet quantity has been spoiled every year in holding it for a higher price and subsequently sold for grease. This depreciation has represented an immense loss of money, and the progress which the last five or six years have witnessed plainly indicates that it is only a question of time when all of the butter manufactured for market will be made in ereameries. Dairy butter is under a cloud and it is only a question of time when it will not be known except for private or home usc. It is inv possible that the hap hazard, hit-or-mi.plan of the old time (and the ini-;e:were far more numerous than the hilt) can existin eompetition with the creamery system. Organization and iinproveil methods - the result of experience and scientilic investigation - make it possi ble to produce an artiele very unifonn in flavor and quality during the entire year, and the public taste is demándtilg this kind of buttor, ptèfoiiiné it ffiei to that made in June. Kresh butter the year round is denianded by alarge cTása of consumers whose numlers are lein constantly augmented. The art of butter-making, as now practiced in the . best ereameries, produces an artkjle which is very fine, bul to enjoy its highe.st excellence it should be used wiihin afortnight aiterit is made. The difference in the value of line butter used in this way, and that made in thesumniu by ordinary methods represents many thousands of dollars. Now it is as easy to carry out the " : the-year-round plan," as to confine the butter-making period to the summei months. As a matter of economy in I labor we believe it is easier. To carry j out the plan it is necessary to have half of the cows drop their calves in ( i - ber or November and the othcr half in spring. There is, then, the same m;mber of cows to milk the year round and the same quota of "help" Bèoessaiy all the time, instead of a doublé force during the summer or the period of butter-making, if all the cows are ",o milk. That winter dairy ing is more eipensive than summer is, we believe a mistake, althóugh that opinión is geierally held, being based upon the aupposition that pasturing is cheaper than siall-feeding. " Yet the cows have to ke fed whetherthey give milk in winter or not. But one acre of good meadow gives sullicient hay to winter acow upoi, while threc at least are required to pasture her in summer. The cost of cutting and storing one acre of hay is not more than the use of two acres of paíture. A judicious system of winter feeding will not lacrease the cost much if iiny óver that of summer dairying. At all events the Lncreased returns received for fresh butter throughout the year- provided it is well made and has in Jaiiuary the golden tint of Juno butter- will more than compénsate for the difference, should any exist. There is no dauger that the business will be overdone. The domestic requirements for fresh butter in winter are Utree and increasing and the foreign dumand is absorbing larger quautitios all the time. - Prairie Farmer. -( iris, beware of the deadly celluloid. A fevv days ago a singular accident tock place at Portland, Me. A little girl was combing her hair back from her forehead with a celluloid conib, near in open gas jet. She accidently brought her head too near the llame and the eomb Buddenly took lire. The friglitened girl had presence of mind onough to throw it from her head and escaped with her hair considerably singed. The eomb burned on the Iloor until it vv.is iiitirely consumed. m ,m - It is reported that320,0O holes wei-e bored ín the execution of tin: st. Gothard Tunnel, 980,000 poundsof dyuamite oen SURied, and l,C6U,UO0drill.s worn out.