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 How to make the best butter, 
 
 3 1924 002 954 299 
 
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 BY T. D. CURTIS. 
 
 Presented with the Compliments of 
 
 Wm BuKEK/i ^ALT Mfg. do. 
 
 (LIMITED) 
 
 (Of Liverpool, England.) 
 C. F. BURGER MANAGER, 
 
 AMERICAN OFFICE: MBnCANTILE EXCHAlfGE BUIipiNG, 
 
 Cor. Hudson and Harrison Streets, 
 P. O. iBoxf3241. NEW YORK. 
 
 ^►% 
 
MODERN DAIRYMEN 
 
 flldClM'^ EUl(Ei{rFI]llE ^U. 
 
 THE ST.INDARD SALT FOR DAIRY AXD HOUSEHOLD PURPOSES 
 GOLD MEDALS AND HIGHEST AWARDS 
 
 At tlie great Fairs of the "World. 
 
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 j^^^^ 
 
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 >, 
 
 NEV\r ORLEANS, 1885. 
 
 'JJutter and Cheese salted with it carried the highest premiums over Huything else 
 
 wherever put in campetitiou. 
 
 Xln.'se awards weiy made by juries composed of i>riictical, scicutirtc and 
 
 conscientious men. 
 
HOW TO MAl^E THE BE^T BDTTEI(. 
 
 Good butter may be made under 
 quite unfavorable conditions; better 
 butter may be made under better 
 conditions ; but the best butter is made 
 under only the best conditions, and 
 by the most skillful manipulation. 
 
 THE HERD. 
 
 I shall not give the preference to any breed. It is only- 
 necessary that cream should be rich in fat, and chum easily. 
 These qualities may be possessed by the cream of the milk from any 
 of the breeds. Even elephant's milk is said to be superior iu this 
 respect. These qualities can be practically ascertained only by the 
 test of the chum. Of course, the cream must be rich in flavor, and 
 free from the bitter taste peculiar to the cream and milk of some 
 cows. 
 
 THE FEED. 
 
 As milk is made from the food which the cow eats, and partakes 
 more or less of the quality and flavor of the food, it follows that 
 cows must run in clean, sweet pastui-es in summer, and that the 
 oows get hold of no rank flavored vegetation, either in the pasture 
 or on the road to the barn-yard or stable where the milking is done. 
 Just the nipping of mal-flavored herbage on the way to and from 
 the pasture has been known to give a bad. flavor to the milk, and to 
 the products manufactured from it. Even the breathing of air 
 passing over carrion, or an onion field has been found to taint the 
 milk of the cows thus inhaling it. Salt should be regularly given to 
 
file cows. A better way is to put the salt where Ihe cows can go and 
 lick it at any time. They will not take too much when it is always 
 present. But when it is given to them occasionally, they will eat 
 to excess, and thus induce thirst and fever, that interfere with the 
 operation of milk secretion. The stronger cows will thrust aside 
 the weaker ones, so that the latter will not get salt enough, while 
 the former are gorging with it. For this reason if salt is not kept 
 i-egularly within the reach of the cows the better way is to sa'.t 
 them in the stalls, where each gets just what is given to her, and 
 Bo more. Salt is not only essential to the health of the cow, 
 aiding digestion and assimilation, but affdcts the churning of the 
 cream. A lack of salt for the cows will make hard churning, and 
 trouble in this way might often be obviated by giving the cows a, 
 proper amount of salt. 
 
 In winter si^ecial oare should be taken to give the cows the 
 light kinds of food, in the right proportions, so that the nitro- 
 genous, or milk and muscle producing foods shall bear a proper 
 relation to the amount of carboniceous, or heat and fat-producing 
 foods. Early-cut hay — say timothy or orchard grass, with a mix- 
 ture of clover and other sweet grasses — if supplemented with com 
 meal and oatmeal, or corn meal and wheat bran, mixed in equal 
 proportions by weight, will make a good feed for butter. It is 
 well, however, to always have a little sweet ensilage, or beets, or 
 other succulent food, and give the cows a mess of it once a day. 
 It will, as a i-elish, not only aid digestion and promote health — 
 and whatever promotes health aids in milk secretion — but improves 
 the churning quality of the cream ; for it has been found that all 
 dry feed makes hard churning, and causes a waste of the fats in 
 the buttermilk, and this can be prevented by giving the cows 
 jiiicy, succulent food with their dry hay and grain. 
 
 THE DRINK. 
 
 It is important that the cow should have plenty of clean 
 water to drink, and that she should not be put to too much 
 trouble to get it. If she is she will often get very thirsty before 
 she drinks, anl then will drink bo much as to make her fever- 
 ish and uncomfortable — a condition not favorable to milk secre- 
 tion. Do not let your cows drink out of stagnant ponds or pools. 
 If you do the spores of algse, which are microscopic, will enter 
 into the circulation of the cow, and appear in her milk, rendering 
 it unwholesome for human food, and of course injuring its pro- 
 ducts. In winter it will be found of advantage to take the chill 
 off from the water given to the cow, and to prevent her getting 
 chilled when she goes to drink. Chilling the cow shrinks the 
 flow of milk and reduces its quality. It takes an extra amount 
 
of feed to raise the temperature of the animal organism after it 
 has been reduced by chilling. It therefore pays to ke^p the cows 
 as comfortable and cjntented as possible. 
 
 SURROUNDINGS. 
 All the surroundings must be kept clean and sweet. The 
 droppings mast be promptly cleared away, and absorbients — such 
 as dry earth, sawdust, laad plaster, dry muck, etc. — must be freely 
 used in the stable or milking shed. No animal or vegetable mat- 
 ter must be allowed to decay in the vicinity of where the cows are 
 milked, nor where they can breathe the atmosphere that is loaded 
 with the bacteria rising from the decaying matter. Nor must the 
 milk be allowed to stand in such an atmosphere, so these bacteria 
 can drop into it, and there begin the work of decompojitiou, by 
 feeding on the nitrogenous portions of the milk. 
 
 VENTILATION. 
 
 Too much attention cannot be paid to keeping ttie cows sup- 
 plied with pure, s .veet air. The supply of air should come in at 
 the cows' heads and pass off at the rear. But most stables are 
 arranged to let the air in at the rear of the cows, where, being 
 heavier than the warm air inside, it drops down and takes up the 
 vapor and odors of the droppings, along with the exhalations from 
 the cows' bodies, and bears them along to their heads, to be drawn 
 into their lungs and mingled with their blood at every breath. 
 Fifteen minutes of such inhalation, Prof. L. B. Arnold declares, will 
 taint the milk in mediately thereafter drawn from the cows' udders, 
 and give it " a taste of the b.irn-yard." People who are. otherwise 
 clfeanly are often troubled with this taste in their milk, which they 
 cannot account for, when all the trouble lies in the bad ventilation, 
 or no ventilation, of their stables, or of whatever place they milk 
 in. There should be a free circulation of air, avoiding drafts, and a 
 place for the escape of all foul odors as fast as they rise, without 
 their being permitted to load the air which the cows breathe. 
 Better apply a little artificial heat than keep your cows cooped up 
 in a smothering atmosphere, which is inimical both to the health of 
 the animal and the production of the best of milk. Sweet food, 
 sweet water, and sweet air, are absolutely essential to the production 
 of the best butter. 
 
 CLEANLINESS. 
 As might be inferred from what has gone before, absolute clean- 
 liness is indispensable. Most people have some idea of cleanliness, 
 but not the same ideas. The term is comparative, and admits of 
 degrees of application. But while all have some ideas of cleanliness, 
 
 5 
 
I have sometimes thought that some people have no idea of nasti- 
 ness. To them as is said to be the case with the pure in heart, all 
 things are pure, I will, therefore, try to give you some idea of what 
 I meau by cleanliness. To begin with, the person should be clean 
 enough not to emit offensive odors. The clothing should have like 
 freedom from bad odors, and liave no dirt adhering to it that may 
 rattle off and drop into the milk. All loose dirt and hairs should be 
 brushed from the side, flank and udder of the cow, that it may not 
 drop into the milk. If there is filth on the cow's udder that cannot 
 be brushed or Aviped off, it should be washed off, not with milk 
 drawn from the teat, but with water near by in another pail than 
 the one to be milked in. As I like to have the hairs and the butter 
 kept apart on the table, so I like to have the fllth and milk kept 
 apart in the stable. Proceed to milk gently, quietly, and briskly, 
 avoiding everything liable to hurt or irritate the cow. In no case 
 depend on the strainer to take out dirt, for some of it will dissolve, 
 if it gets into the milk, and cannot be strained out. Only loose 
 particles held mechanically, can be taken out by the strainer. The 
 rest will remain to injure the flavor of the product. Therefore 
 keep the dirt out, and strain the milk to take out such floating hairs 
 or particles as your vigilance fails to keep out. Rinse all things — 
 strainers, pails, cans, churns, cream pots, skimmers, and so on — 
 with cold water as soon as used. Then give them a thorough wash- 
 ing before they dry, in water as warm as the hands can bear, and put 
 a little sal soda, ammonia, or other alkali, in the water, to cut the 
 grease on the articles washed. After this washing scald them in 
 boiling water and set them out in the pure air — in the sunshine if 
 possible— to dry and aerate. If they are wiped, let the wiping be 
 done with a perfectly clean cloth, not before used since beilig 
 thoroughly washed and boiled. Set the holloware on its side, the 
 open end turned a little downward, so that floating spores and par- 
 ticles of dirt will not settle down in them and find a resting place. 
 If anything were necessary to enforce the importance of clean- 
 liness and a pure atmosphere in connection with milk at all stages, 
 perhaps it will be found in the fact that lack of cleanliness leads to 
 early decay of milk or of its products, and this decay in some, if not 
 in all oases, developes the poison which makes cheese and other 
 decaying animal products poisonous. Until recently, it has not 
 been known what the element is that makes cheese, sausage, salt 
 fish, etc. , poisonous. But by investigations made by Dr. Victor C. 
 Vaughau, Professor of Chemistry in the Michigan University, he 
 has discovered the crystals of a very powerful poison in poisonous 
 cheese, and he calls this poison tyroloxicon. He has also found the 
 same element in poisonous ice cream, both the product of decom- 
 posing milk, or of the constituents of milk. He traces this class of 
 
decay to ferm3nts iutrodaced through lack of cleanliness, and 
 urges upon dairymen the greatest care in this direction. No doubt 
 the use of pure salt, instead of the cheap stuff wliich so many 
 dairymen consider good enough, would go far toward preventing the 
 development of the powerful poison now called iyroticon. A hint 
 to the wise ought to be sufficient. 
 
 HANDLING THE MILK. 
 The sooner after the milk is drawn from the cow it is strained 
 and set for cream-raising the better. The less agitation and the less 
 reduction of temperature, the more rapid and complete will be the 
 separation of cream. Carrying milk long distances is a disadvant- 
 age ; and if the temperature is muoTi run down, it should be raised 
 again before setting, or immediately after, by artificial means. This 
 gives a wide range for the temperature to fall, and cream always 
 rises best in a falling temperature. It rises very slowly if the tem- 
 perature is stationary, and little or not at all if the temperature is 
 rising. It is well to bear these facts in mind and avoid the unfavor- 
 able conditions. 
 
 MODE OF SETTING. 
 If I aimed to make the best butter regardless of the quantity, I 
 should set my milk shallow, and in cold air. This does not secure 
 the greatest yield, I am told, but it does secure the best flavor, for 
 the reason that it affords the best conditions for the aeration and 
 ripening of the cream by oxidation. Such cream will make good, 
 sweet cream butter, ivith good keeping qualities. But where cream 
 is raised by submerging, or even deep setting without submerging, 
 it must be soured to develop flavor, otherwise it will have only a 
 cream flavor, delicate and evanescent, instead of the rich flavor 
 imparted by oxidation. But in deep setting without submerging, cr 
 shallow setting in water, the air in the room must be kept very pure 
 and sweet, or bad odors and bacteria will be taken up by the cream. 
 While the milk remains warmer than the" air, it gives off vapor which 
 the air takes up, and the milk is thus purified ; but as soon as the 
 milk gets colder than the air in the room, a reverse action takes 
 place, the vapors in the air are condensed on the surface of the milk, 
 which absorbs whatever odors or impurities there are in it, and thus 
 the air is purified instead of the milk, which is constantly deterior- 
 ating. 
 
 OENTEIFUGE, 
 There is another way of getting the cream out of the milk, and 
 that is by the use of the centrifugal machine. This is perhaps too 
 expensive a method for the small dairyman, but is understood to 
 
 7 
 
vrork well in large dairies and factories. There is some dispute 
 about the effect of the machine on the quality of the product ; but 1 
 suspect much that has been attributed to the machine is owing to 
 other causes, depending on the skill and judgment of the operator. 
 It is understood that cream obtai led by the separator has to be 
 soured and ripened before churning. 
 
 WHEN TO SKIM. 
 I should always skim the cream off from the milk before sour- 
 ing, certainly before coagulation. Most butter makers, I believe,, 
 prefer skimming just as the milk begins to sour. I would prefer to 
 have it done just before the milk begins to sour, and then get the 
 cream just as free from milk or caseous matter as possible. Two 
 elements in milk militate against keeping sweet the butter made 
 from it. These are albumen and sugar— both unstable elements. If 
 we can keep these out or get them out, there is no reason why the 
 butter should not keep for a long time. By skimming the milk 
 while it ii yet sweet and perfectly fluid, we shall be able to get the 
 cream with a minimum amount of milk in it, and therefore with a 
 minimum amount of sugar and albumen in it, as well as of caseous 
 matter. This I consider an important point, and hence I would 
 skim the milk before any acidity appears. If the cream is too stiflf 
 to churn, dilute it with warm water. 
 
 PEEPARING CKEAM. 
 
 If cream is to be kept any length of time it should be reduced 
 to a temperature below 55 degrees Fahrenheit. At 50 degrees the 
 change would be so slow that the cream might be kept for several 
 days. But every addition of cream should be accompanied with a 
 thorough stirring of the whole mass, to mix evenly the old and new 
 cream. Before churning the cream should be set where it will attain 
 and retain a temperature of 60 degrees, or a little above ; but no 
 additions of any cream should be made after the temperature is 
 raised. I have no doubt that trouble in churning sometimes arises 
 from the fat globules not being as warm as the serum on which they 
 float. Fat is a poor and therefore slow conductor or absorbent of 
 heat.i Where cream has been kept at a low temperature and is 
 raised to the churning-point in a short time, I suspect that the fat 
 globules sometimes fail to get warmed up to that point. Hence 
 unle s the cream stands at 60 degrees or above^or considerable time, 
 I would recommend raising the temperature of the cream a few 
 degrees above the churning point. Jn this way the desired temper- 
 ature of the fat globules would be secured, and I think slow and 
 vexatious churning often obviated. Frequent stirrings will help 
 equalize the temperature and secure an even souring or ripening of 
 
 8 
 
the whole mass. At the first signs of acidity, I should commence 
 the churning, at such temperature as the season of the year and my 
 <jvery-day experience indicated as the right one. I should use the 
 Mnd of churn which I found most convenient and best. We do not 
 yet quite know whether it is friction or concussion which causes the 
 butter to come. But a good churn will agitate every particle of 
 «ream put into it, leaving none adhering to corners or ends \o be 
 "wasted in the buttermilk. 
 
 CHARACTEE OF BUTTEE FAT. 
 
 Ifc has long' been a subject of discussion as to whether the butter 
 globule has a caseous or membraneous covering or not. Experiujcnls 
 made by Dr. Bab'cock, of the New York Experiment Station, during 
 the piasf season seem to settle this question. He finds they are 
 liquid drops of fat held in the milk, without any covering at lII 
 save what the milk affords. As the albumen is the most viscous sub- 
 stance in the milk, it is not unlikely that this adheres to the drops of 
 lat, giving them the appearance of having an envelope. He found 
 that by jaising the temperature and agitating the milk, he could 
 divide these microscopic drops, making Jersey fat globules as fine 
 as those of Holstein-Friesian or Ayershire miik, and even finer ; and 
 by lowering the temp rature to the right degree, the globules would 
 unite, becoming double and treble their natural size — and, indeed, 
 continuing to double up until they were visible to the eye, and 
 appeared as butter. 
 
 Further, Dr. Baboock was able to make emulsions of different 
 fats, and make them appear in the same way. Churning them at 
 too high a temperature further divided the drops, and at a lower 
 temperature united them into the consistency of butter. But 
 emulsions of different kinds of fats required different temperatures 
 for churning. '1 oo high a temperature would fuither divide the 
 globules, and too low a temperature would prevent their cohesion 
 at all. 
 
 CHUENING. 
 
 We have here some hints about churning. The temperature 
 must be right— neither too high nor too low. If too high, we 
 would beat the globules into smaller ones ; if too low they would 
 refuse to unite ; and in either case the butter would fail to appear. 
 Milk in different conditions and at different seasons of the year 
 would call for a different temperature within a moderate range. I( 
 the cream is viscous and ropy, as it sometimes is when the oold 
 weather comes, or when the systems of the cows receive any sud- 
 den shock, from chilling, a higher temperature would be called 
 ior and a dilution of the cream with warm water would help dissolve 
 and wash off' the albuminous matter adhering to the fat globules. 
 
thus letting them free to come together and coalesce. This seems 
 to be the philosophy of churning, viewed in the light of recent 
 experiments, and it suggests the idea that there may be an advan- 
 tage, where the temperature of cream has been run down low, to 
 raise the temperature a few degrees above the churning point, as 
 before suggested, and then let it settle down to the right degree 
 before beginning to churn. If this is not done, the fat, being 
 a poorer conductor of heat than the serum in which it floats, may 
 be still in a solid instead of a semi-solid condition— and the point 
 just between a congealing and a liquid state I take to be the right 
 one for churning. 
 
 WASHING AND SALTING BUTTEB. 
 
 It is not many years since that dairymen thought it necessary 
 to gather their butter into a solid mass in the chum, and then take 
 it out and work and wash it as long as the water looked milky. A 
 few years ago some one started the idea of stopping the charn when 
 the butter gathered into lumps the size of beechnuts or kernels of 
 corn. In this condition it was washed in the churn or bowl, with 
 but little working until the salt was applied. This was an improve- 
 ment. But now the more advanced butter makers stop the churn 
 as soon as the butter appeals in granules of the size of wheat kernels, 
 and even as small as mustard seed. 
 
 A very successful butter maker says he was not able to get the 
 butter to take the salt properly, or as evenly as he wanted it to do, 
 if he allowed the granules to become larger than mustard seed. If 
 larger than this, a magnifying glass would show white spots of 
 unsalted butter. His practice is — and it is the practice of most good 
 butter makers — to draw oif the buttermilk immediately on stopping; 
 the churn, and then pour into the churn enough water, at 55 degrees 
 or below, to float the butter, when the churn is greatly agitated a 
 few moments, and the water drawn ofi". The second washing, done 
 in the same way, is with brine, made of the purest salt that can be 
 obtained. iy< lbs. of salt to two gallons of water will make about 
 the proper strength of brine for this purpose. 
 
 When butter is treated in the way described, no working at all 
 is required. It is ouly necessary to lepeat the washings until the 
 water runs clear. Nothing like gathering or packing the butter 
 should be done. If the water is cold enough, there will be no 
 adhesion of the granules. They will remain distinct, and can be 
 stirred around in the water floating them with perfect ease ; and 
 when the water is well drawn off, they can be ladled out of the chura 
 and placed on the table or butter-worker without packing them in. 
 the least. In this condition they are prepared to receive the salt ; 
 but the butter should be allowed to stand, either in the churn or on. 
 
 10 
 
the table, until the water is all drained out that will. In half au 
 hour or an hour the butter, piled in a mass, will drain sufficiently 
 dry. It is not desirable to get all the water out. Enough should 
 be left in the butter to dissolve the salt and make sufficient brine to 
 penetrate the whole mass. But if more water than is necessary is 
 left in the butter, unless an extra amount of salt is used, the brine 
 made by the dissolving the salt will be a weak one, and no matter 
 how much or how little may be worked out, what remains will be 
 weak and therefore imperfectly salt the butter. Care should be 
 taken that the amount of water in the butter and the amount of salt 
 used are so proportioned that a saturated brine will be produced. 
 More salt than this will make the butter gritty with undissolved salt. 
 
 Many suppose that when it comes to salting the butter, it should 
 be pressed into a compact form, spread out in a thin sheet, and have 
 the salt sprinkled over it. Then have this sheet rolled up into a 
 cylinder, which is then flattened out into a thin sheet again, more 
 salt sprinkled on, and again rolled into a solid cylinder. After the 
 salt is rolled in, by this process, the lever is brought to bear and 
 the butter worked until the salt is supposed to be evenly incor- 
 porated. Then many set the butter aside, for twelve or twenty-four 
 hours, when it is brought out and again worked, to get out any 
 white streaks that may appear. 
 
 Now, this may be a good way, if the salt is to be "worked in." 
 But there is a more excellent method. It is to stir the salt into the 
 the butter, while the latter is still in the granular form. Most of 
 the leading dairymen are omitting the "second working," and 
 packing their butter directly into the tub, thus saving labor, avoid- 
 ing injury to what is called the "grain" of the butter, and saving 
 salt by retaining in the batter all that is put iu. With either a first 
 or second working, it is possible to work out a large amount of 
 brine, thus leaving the butter too fresh, unless an extra amount of 
 salt is put in. 
 
 To avoid this waste, some dairymen, supposing the salt must 
 be "worked in," have resorted to coarse-grained salt, after the 
 manner of cheese makers who salt their curd before the surplus 
 whey IS drained out. In this the butter makers make a great 
 mistake, in two particulars. First, in working their butter with 
 undissolved salt in it, they do great injury to the texture, which is 
 also an injury to the flavor and to the keeping quality of the butter. 
 So far as the texture is concerned,- they might as well work in so much 
 sand. The undissolved salt scours the butter and cuts the "grain," 
 giving the butter a greasy, shiny appearance which is as offensive 
 to the experienced eye as the loss of flavor is to the educated palate 
 
 The second pomt of injury arising from using coarse salt is the 
 leaving of undissolved salt in the butter to make it gritty. The 
 
 11 
 
harder the salt the worse. Unless a good deal of water 13 left in the 
 butter nnd the butter is allowed to stand a good while and is worked 
 a good deal, to bring the grains of salt in contact with the water, it 
 is impossible not to have gritty butter where salt that is coarse or 
 hard, or both, ia used. All ground salts, and those made very dry 
 by exposure to high temperature — that is, have the water of crystal- 
 lization expelled — are objectionable on this account. They dissolve 
 too elowly, and the sharp angles of the particles made by grinding, 
 cut the " grain " of the butti r very rapidly. 
 
 It was a universal complaint among the judges of butter at the 
 leading fairsh^lJ last season that it was over worked. On inquiry 
 it was found that a good many butter makers were in the habit of 
 using coarse grained salt under the mistaken notion, which had been 
 instilled into their minds by salt agents, th^i fine salt which dis- 
 solved freely would incur waste — and, with thrr idea of "working 
 in the salt, in an undissolved state, there was some :'orce to wiis 
 argument. The best butter exhibited at the Minnesota State Fair 
 was that made by Mr. Leslie of Springfield, and which was awarded 
 the Higgins prize silver pitcher, it was pronounced by the judges 
 perfect in texture and scored 19 out a possible 20 points —the 
 Chairman remarking: "We nust be careful how we mark nnything 
 perfect;" it was of course salted with Higgins "Eureka" Salt. The 
 salting was done in the churn, by stirring the salt in without the 
 least bit of working. The butter was taken from the churn in the 
 gracular form — Mr. Leslie said as fine as mustard seed— and put 
 directly into the package, where it was for the first time pressed 
 into a solid mass. All his butter was treated in this way. But, of 
 course, without a fine, even-grained, freely-dissolving salt, this 
 would be impossible. 
 
 With a large dairy or a factory, this may seem to some to 
 involve a good deal of difficulty and labor. On the contrary, it 
 saves both. 
 
 Some of the best creamery proprietors always salt their batter 
 without working and pack it as soon as salted. It should be washed 
 in brine and in water at 48 degrees, then take the butter out of the 
 churn on to an inclined butter table, let it properly drain, sprinkle 
 on the salt and rake it with a common hay rake. This will be found 
 as convenient and efi'ective a tool as can be got. 
 
 Begin on the edge and carefully haul a few granules towards 
 you a little, then take a few more, ard so on gently until the whole 
 is gone over with. It is next raked crosswise, and the raking is 
 continued until the salt is all dissolved. Of course, the moment the 
 salt becomes brine, it settles all thiough the mass and covers every 
 granule. There is no other way of possibly getting tlie salt so 
 evenly distributed through the butter. It is then ready for packing. 
 
 12 
 
A WOED ABOUT SALT. 
 
 Bnt, as already iudioateil, this method of salting and pack'ng 
 butter will not do with all kinds of salt ; yet it is the only 
 method that leaves the texture perfect and the butter in its best con- 
 dition for all purposes. The salt should have an even, natural grain, 
 be perfectly and freely solnble, and free from all deleterious ingre- 
 dients. Undoubtedly "salt is salt " the world over ; but not all salt 
 has the same impurities, nor in the same proportions, nor is all salt 
 in the same condition. Hence there is wide difference in the differ-r 
 ent brands of salt — wider than most people suppose, when we come 
 right down to the manufacture of the best possible article of 
 butter. 
 
 The difference in the odor of different brands of salt indicates 
 this contrast, for instance the clean pungent odor of chloride i f 
 sodium so apparent when you open a sack of freshly imported 
 Higgins "Eureka" salt with the odor of other brands — especialy 
 some of our brands of domestic salt and the difference will be at 
 once appa^ ent. 
 
 D dry Salt should be free from mechanical impurities — such as 
 black specks, of which I have heard much complaint from users of 
 ordinary salt, and pan scales, or flakes of sulphate of lime, which ax-e 
 found in some of the English and American brands. These get in 
 from impurities settling on the bottom and sides of the kettles or 
 pans, in boiling, and then scaleing off in thin flakes. They are 
 claimed by some to be perfectly harmless. This might be if they 
 remained in the scale form, when they would appear as hard lumps 
 in dairy goods — a thing not to be desired, to say the least ; but when 
 they decompose, setting the sulphur and lime free, to remain so or 
 to unite with other elements and form other compounds, they are far 
 from harmless. If ground up with the salt, so they do not appear 
 to the eye, as is the case where the grain is secured by grinding, 
 they are no better. This does not get rid of them. On the con- 
 trary, it puts them into a more soluble form, so they sooner dissolve 
 to injure the flavor of the product. 
 
 As to other specks and dirt in salt, they may come from careless 
 manufacture or careless handling. The best salt can be spoiled by 
 lazy handling — tumbliog the sacks through the dust and dirt until 
 they penetrated the material of the sack anil mixed with the salt — 
 most on the surface, of coiirse, but rendering it impossible to get the 
 salt out of the sacks free from fine dirt. 
 
 Dealers are often guilty in this respect ; salt is kept by them in 
 places hardly fit for pig pens. It is in this way salt gets wet and 
 then hardens aLd becomes inconvenient to use, if no other injury 
 foUows. 
 
 Again, salt kept in such a place, or in proximity to kerosene, 
 
 13 
 
fish oils, codfisli, herriugs, or other bad smelling articles, or brought 
 in contact with these in transportation, is often spoiled by absorb- 
 ing these foul or disagreeable odors. Hence the complaint about 
 fishy and other smells -which we sometimes hear. Salt is about as 
 sensitive to odors as any of the fats are. The tenacity with which it 
 holds them is illustrated by the bottle of smelling salts which is 
 often found in the pocket of a lady. In this case the salt is used to 
 hold the pungent odor which the bottle gives out when uncorked. 
 Salt will absorb and retain any other odors just as readily, flence, 
 too much pains cannot be taken to keep salt in a clean, sweet place, 
 and to transport it in a cleanly manner. It should be handled and 
 stored in at least as cleanly a manner as flour, which is no more 
 liable to injury from improper handling and storing. 
 
 Sometinnes we hear wooden packages recommended as the only 
 fit ones for keeping salt. Undoubtedly, if salt must be subjected to 
 villianous usages, wood is a great protection. But barrels are too 
 expensive, and of little or no use when the salt is out. The dairy- 
 man does not want to pay twenty-five to fifty cents for a barrel that 
 is of no I'eal value to him when the salt is used. A sack has real 
 value, and is of use in manj- ways. As by buying salt he gets the 
 sacks at the cost of manufacture, it is an object to buy bags in this 
 way, which may be of use in handling grain, or may be ripped open 
 and used for toweling or other domestic purj)oses. Dairymen have 
 decided preferences for strong linen sacks. 
 
 The preposterous claim has been set up that the use of a certain 
 brand of salt not only improves the quality of the outter but adds to 
 its weight. It is impossible for both claims to be true. In the first 
 place, salt does not add to the quality of butter. If pure, the salt 
 simply preserves whatever quality the butter has, and adds to it the 
 sweet flavor of pure salt. If weight is added to the butter above that 
 added by a freely -dissolving salt when the butter is sufficiently freed 
 from water before salting, it is by the fraudulent retention of undis- 
 solved salt in the butter, thereby making it gritty and depreciating 
 the market value pf it two to five cents a pound. He is very short- 
 sighted, therefore, who seeks to add to the weight of his butter by 
 using hard, coarse-grained salt— for he depreciates its value ten 
 times as much as he adds to its weight. 
 
 Naturally, the best salt is the highest-priced, each manufacturer 
 knowing the value of his own product — the labor and care bestowed 
 on its manufacture — and putting a market price on it according! v. 
 There are notable exceptions to this, however. The manufacturer 
 who understands his business has an advantage over the one who 
 lacks understanding. For illustration, Mr. Thomas Higgin, of 
 Liverpool, England, by his inventive genius and superior skill, not 
 only improved the quality of English dairy salt, but materiallv reduced 
 
 14 
 
the price of it to the American dairyman, who find the best foreign 
 salt indispensable. But the cost of e-ven the highest-priced salt i% 
 but a trifle — less than a mill per pound to salt butter with it, and a 
 correspondingly small cost per pound for cheese. Three to five 
 cents cover the entire cost of salting a 50 pound package of butter 
 with the best salt in the market. Hence, it will poorly pay the 
 dairyman to save on salt by using a cheap article, which must sooner 
 .or later depreciate the value of his butter, when by taking the 
 higher priced he is sure of getting the best and of getting the best 
 price for his goods when put upon the market. "Penny wise and 
 pound foolish " never made any man rich or hapjjy. I have no 
 doubt that millions of dollars are lost to the dairymen of the country 
 every year by the use of poor salt. 
 
 PACKING BUTTEE. 
 Tubs for packing butter should be made of sweet wood — that is, 
 wood that will impart no unplesant flavor ; it should be thoroughly 
 soaked to get out the woody flavor, and then saturated with brine. 
 Before packing sprinkle a little salt on the bottom of the tub — just 
 enough to show— and rub the moist sides with salt; letting as much 
 adhere as will, so as to prevent the wood from drawing the salt from 
 the butter next to it as the water in the wood dries out. A water- 
 proof paper, odorless and flavorless, has recently been introduced, 
 , which is said to resist the action of salt, and to prevent all evapora- 
 tions when the tub is lined with it before filling. Pieces are cut 
 round and of any size to fit the ends of the tub ; and by the use of 
 this paper, which is very cheap, it is claimed that a package may be 
 made water-tight. Pack in a way to expel the air and prevent its 
 retention between the layers of butter. 
 
 KEEPING BUTTEE. 
 As soon as made, butter should be set in a cool, dry, sweet 
 place, and kept at a temperature of about 50 degrees. Do not set 
 the tubs on the ground, to absorb an earthy smell or flavor, nor per- 
 mit any mold or decaying substance, oranything that gives an ofien- 
 sive odor, to be in the same apartment with the butter. Much good 
 butter is spoiled by improper keeping and handling between the 
 make-room and the consumption market. 
 
 15 
 
3PS, and h©w ife is prjade. 
 
 HIGGIN"S "EUBEKA" SALT is prepared by a process 
 peculiar to and patented by thie mauut'acturer. It is manufactured 
 from the brine of a natural brine-spring. The brine is brought 
 up from the earth, as a perfectly clear looking, sparkling 
 liquid, which is allowed to rest in large reservoirs for some 
 •days before being drawn ofif for evaporation. It is then coi> 
 ve>ed into pans, where it is subjected to a process which 
 precipitates any insoluble matter held in suspension in it, and is 
 afterwards drawn off into the evaporating pans, where it is heated 
 up to the boiling p int. The' salt. precipitated in fine soft crystals 
 is drawn from the pans at short intei-vals and is formed in molds 
 into conical blocks, in which shape it is passed into ovens, and there 
 it is thoroughly dried. When dry it is reduced from the couical 
 blocks to its original separate crystals, and these are sorted int« 
 differe t sizes suitable for different uses, every particle of foreign 
 impurity being removed during the process. The machine separates 
 the ci arse from the fine salt, and throws into the waste heap all pan 
 scales etc. It is never handled during anj part of the process of 
 manufacture, but comes from the machines from different shutes 
 according to size of grain, and falls at once into the sack, bag or 
 packet in which it is exported or delivered to the consumer. Thus 
 is produced salt chemically pure and in an eminently cleanly state. 
 
 It is a peculiar feature of this salt that the fineness of grain is 
 not attained by grinding or crushing it i ither in the block or in the 
 separate crystals, and the crystals delivered to consumers are the 
 original, unbroken crystals precipitated during evaporation ; hence 
 its fine flavor and its light, soft and free condition. The Higgin 
 patented process is the only practical plan conceivable by which the 
 pan scale and other impurities can be extracted whole and unbroken 
 from salt. 
 
 " EUREKA " SALT is packed at the works 
 
 in Cheshire, England, in four-i ushel and one-bushel pure 
 linen sacks, which cannot be excelled for towelling or rubbing 
 
 cloths. For Household Purposes it is put up in neat 
 
 li-lb. bags— 16 in a good brown outer sack ; this is acknowledged 
 to be the most desirable salt package ever offered. 
 
 HICCIN'S "EUREKA" SALT can be used direct from 
 the Bag witnout any further manipulation. 
 
 IT PAYS TO USE THE BEST SALT. 
 
 AN EXAMPLE. 
 
 There are 3,584 ounces in a sack of Higgin 's Salt, costing, say, 
 $.3.00. If three-quarters of an ounce of salt to a pound of butter is 
 used (or fay 75 ounces to a hundred pounds of butter), the total cost 
 of the salt used is a trifle over fix cents per hundre i pounds of 
 butter. It may make a difference in the selling price of six cents 
 per pound, or $6.00 per hundred pounds ; but suppose that it only 
 makes a difference of one cent per pound, or one dollar per hundred, 
 it is a pretty good reward for using the best salt. 
 
 16 
 
ANOTHEB EXAMPLE. 
 
 The total cost for the Higgia's Salt required to salt 100 pounds 
 of cheese is only about three cents, and with common salt from one 
 and a half to two cents. Suppose a cheese salted with the latter 
 sold for a cent a pound less thau that salted with the former, the 
 producer would lose 50 cents in trying to save one cent. 
 
 Every sa't-maker claims that tils brand is just as 
 good, and that you cannot tell the dltfepenee beiweea 
 butter salted with Higgin's and other salt. Perhaps la 
 some cases this may be tpue, but in such eases It is due 
 to the skill of the butter-makep and the freshness of the 
 butter more than anything else. Admitting, for the sake 
 of argument, that "salt is salt," and that the differenee In 
 quality 's not readily apparent, it by using " everything of 
 tno best," the dairyman can ask and obtain a higher 
 price for his product, -whether of butter or cheese, is it 
 not good ii-<lrrment to use tlie best? 
 
 Why run any risit when the diHTerence in cost betweer» 
 using Higgin's Salt and other brands is so very slight? 
 
 Is it not iilte the economy which would indu e a tailor 
 to use bad thread In making up a good garment? Bemember 
 that the process by which Higgin's "Eureka" Salt is manufactured is 
 the only one that the British Government over honored with a patent, 
 and that wh le it costs about one-third more to manufacture 
 salt by Higgin's process than it does by any other process, 
 the product is as much superior in quality to salt made by the old 
 process as steel is to iron. 
 
 " Eureka " Salt is the purest, strongest and most uniform, 
 grained salt ever manufactured, and instances of the keeping quali- 
 ties of butter and cheese cured with it hav i been remarkable. 
 
 The best of everything in dairy appliances and ma- 
 terial is not too good to enable dairymen at the present 
 time to compete in quality with other dairy countries In 
 the markets of the w^orld, and the wonderful increase in 
 the sale of this " . ureka " Brand, and its use by the noted 
 creameries that have won the premiums at the various 
 butter and cheese exhibits, show that the best is appre- 
 
 elated. 
 
 Her Majesty, the Queen of England, uses " Eureka " Salt in 
 her dairies. It is used in all the fancy dairies of England, Scotland, 
 Ireland, Scandinavia and Holland. The most successful dairymen 
 and creamerymen in the United States use it witli sure results. 
 
 Other brands of salt a;e not considered safe to use in the best 
 English dairies. 
 
 CAUTION. 
 
 We caution purchasers against fraudulent Imitations,, 
 as our style of package is being copied by other manu- 
 facturers, who put up common factory-filled salt "sifted." 
 
 NONE Genuine 
 
 UNLESS 
 
 PxOPERLY Sealed 
 
 WITH THE 
 
 Company's Seal, 
 
 AND Branded 
 
 WITH THE 
 
 Company's Brand 
 
 and registered 
 
 Trade Mark. 
 
Testimonial^ fi^on] Leading i^utfioritie^. 
 
 From the Queen's Dairy Farm, 
 The Prince Consort's Shaw Fakm, 
 "Windsor, 
 Dear Sir,— We have used yonr Eureka 
 Salt at the Eoyal Dairy for all purposes, 
 and find it claaner and purer than any we 
 have ever seen. It mixes better with the 
 the hutter, and a much smaller quantity 
 ■of this salt than of the ordinary kind is 
 sufficient lor flavoring and preserving. I 
 -can with confidence recommend it to all 
 dairies. 
 
 I am. dear sir, yours faithfally, 
 
 (Signed) HENKY TAIT. 
 
 From a Tenant of Lord Wilton. 
 Spin Moob Farm, Radcliffe, 
 Manchester, 
 Mr. Thos. Higgin.— Dear Sir: I have 
 much pleasure in recommending the Eu- 
 reka Salt. There is such a wonderful im- 
 ■provement in the quality and flavor of 
 our butter that we shall use no other. 
 Yours respectfully, 
 (Signed) PETER STREET, 
 
 I have used Higgin's Eureka Salt for 
 "the last year, and consider it superior to 
 .any other salt, and I have tried them all. 
 
 Lisbon, Ia. B. A. RINGER. 
 
 I have used Higgin's Eureka Salt, and 
 consider it superior to any other brand 
 for dairy use. H. C. CARTER. 
 
 Concord, Minn. 
 
 At this present time, out of two hunred 
 or more customers, not one of them use 
 any but Higgin's Salt. I should not 
 handle Ashton Salt if I could get it for 
 half price. W. C. WELLINGTON. 
 
 Harvard, III. 
 
 I have been selling Higgin's Eureka 
 Salt for years to the best makers in our 
 vicinity, and they give it the preference 
 over all other brands. 
 
 W. W. HOVER. 
 
 Mazomanje, Wis. 
 
 I have used the Higgin's Eureka Fine 
 Salt for my butter, and am satisfied it is 
 the best in use. 
 
 (Signed) PHILO WEBB. 
 Greene, N. Y. 
 
 I have introduced the Higgin Eureka 
 Salt to all our leading dairymen, and it is 
 meeting their wants better than any ever 
 before introduced. Our grocers all find it 
 is the salt they must keep to suit their 
 customers, and we are having a better 
 -quality of butter in consequence. 
 
 HOWARD MURPHY. 
 
 Belfast, Me. 
 
 FKOM HOX. HIRAM SMITH. 
 
 President X. W. Dairymen's Association. 
 [Mr. Smith took the %i50 Prize at the In- 
 ternational Fair.) 
 
 I have used the Higgin Eureka Salt in 
 both butter and cheei e, and am free Lo say 
 I never used any better salt. Its use for 
 butter is preferable to any other I have 
 used, because it is finer grain and is more 
 readily dissolved — can be more evenly dis- 
 tributed through the butter, requiring 
 less working, thereby bet ier preserving 
 the aroma, and it keeps the butter equally 
 as well as any other salt. 
 
 Respectfully, 
 
 HIRAM SMITEJ. 
 
 Sheboygan Falls, Wis. 
 
 I believe the Higgin Eureka Salt to be 
 superior to any other brand, and like it 
 better than Ashton's. I have used it for 
 years. A. S. BAREE8, 
 
 Marple River Creamery. 
 
 Chateaugay, N. Y. 
 
 I have quit using Ashton's, and com. 
 menced using Higgin's Eureka. I con- 
 sider it far ahead of any salt now on the 
 market, being free from pan-scales, and 
 sifted ready for use. XT. GAULT. 
 
 DwiGHT, III. 
 
 I have used the Higgin's Eureka Salt for 
 my dairy, and am satisfied it is the best 
 dairy salt in use. EVI STRATTON. 
 
 Smethville, Chenango Co., N. Y. 
 
 Higgin's Eureka Salt has given us entire 
 satisfaction Everyone is pleased with it, 
 and considers it superior to Ashton's or 
 any other brand. 
 
 BOARDMAN BROS. 
 
 Nevada, Iowa. 
 
 We have sold Higgin's Eureka Salt for 
 a number of years. Our numerous cus- 
 tomers speak of it in iinmeasured praise. 
 For dairy purposes it has no equal, and 
 for all uses where a strictly pure article 
 is required it is superior to any other salt; 
 such is the united judgment of our patrons 
 and ourselves. 
 
 FARNHAM, ALLEN & CO. 
 
 Columbus, Wis. 
 
 I have used the Higgin Eureka Salt 
 while foreman of C. M. Sanborn's Cream- 
 ery in this place; and in New York State, 
 when acting as foreman of Hon. E. S. 
 Crapser's Crystal Spring Creamery. I find 
 the Higgin Salt superior to any other, for 
 the reason that it readily dissolves and 
 leaves the butter with a more velvety text 
 ure than any salt ever used by me. 
 
 FRIEND LEWIS. 
 
 Maquoketa, Ia. 
 
 18 
 
FROM HOX. HAURIS LEWIS. 
 
 I'l-f^ident of the JYew York State Dairymen's 
 Associa'ion. 
 lu my system of making "butter by the 
 granular xn'ocesa, the size and form of the 
 grain of Higgin's Eureka Salt is such that 
 it is peculiarly adapted lor salting It. A 
 coarse grain salt like other imported salt 
 requires at least twenty to twenty-four 
 hours to assume the same condition that 
 butter salted "with Eureka does in six 
 hours, rendering exposure to the atmo-- 
 pbere, whether good or b^d, nearly four 
 times as long as with Eureka. It is un- 
 necessary for me to state tliat the sooner 
 the salt IS iucorporated with the butter, 
 and the butter packed, the more the 
 natural and delicious flavor of the butter 
 is retained. HARRIS LEWIS. 
 
 We are using Higgiu's Eureka Salt, and 
 consider it superior to Ashton's. or any 
 other salt as it is pure, and of better 
 quality, and free irora sijecks. 
 
 JULIUS CHAPMAN". 
 
 Kingston, III. 
 
 Everyone writes that there is nothing 
 equal to the Higgiu'.? tine salt for butter 
 and table nse. Ashton's is not called for 
 now. Now the cry is : " Give us Higgin's 
 Salt and we can give a'Ou choice butter. 
 C. H. & W. L. BARRON. 
 
 I am using Higgin's Eureka Salt, and 
 am very much xjleased with it. Consider 
 it superior to Ashton or any other brand, 
 and the sacks are ftne linen 
 
 S. J. DEARHOLT. 
 
 Reedsburg, Wis 
 
 I have used Eureka Salt for my butter 
 the past season, and am satisfied that it is 
 the best salt in use. 
 
 CHAUNCEY SIMMONS. 
 
 GrEEENE, N. Y. 
 
 We are iising Higgin's Eureka Salt iu 
 our dairy, and consider it better than any 
 other brand, and recommend it to all 
 dairymen. W. H. NEARPASS. 
 
 Grandviu-e, Mich. 
 
 I find the Higgia Eureka Salt a very 
 superior article, and as near perfection as 
 possible, according to the means I have of 
 judging. S. S. SHATTUCK. 
 
 NoB\vicH, N. Y. 
 
 The Higgin's salt gives good satisfaction 
 H. A. WILLIAMSON. 
 
 QuiNCY, III 
 
 We find Higgin's Eureka Salt preferable 
 to any other brand It dissolves more 
 readily than Ashton, and is less liable to 
 leave the butter streaked. All our best 
 bulter-raakers use it. 
 
 C. H. BEEMAN .\: 00. 
 
 Minneapolis, Minn. 
 
 I have tried the Ashton Salt and other 
 varieties of salt in my dairy, but Higgin's 
 Eureka Salt I use exclusively, aud am con- 
 fident It is the very best I took first 
 premium on my butter at the Broome Co. 
 Fair, the Oxford Fair, and at the Smith- 
 villeFair. - O. E READ. 
 
 Gheene, Chenango Co., X. Y. 
 
 Every premium awarded by the Chau- 
 tauqua Agricultui'ul Society to-day was 
 given to butter salted with Higgin's salt, 
 and the committee, John Vanderburg and 
 F. A. Picket, were pronounced Ashton 
 men. Yours. A B. CARTER. 
 
 Jamest.wn. N Y., Sept. 2, 1886, 
 
 AVe regard Higgm's Eureka Salt as 
 clean, pure salt, aud consider dairies not 
 using it as not advancing their best in- 
 terests. MRS. MARY L. ROBBINS. 
 
 WiNTHROP, Me. 
 
 I consider Higgiu's Eureka Salt the best 
 in the market for dairy use. Have sold it 
 for the last three years 
 
 R. D. McXAUGHTON, 
 
 COOPERSVILLE, MiCH. 
 
 I have sold Higgin's Eureka Salt for the 
 last eight year^!. I find the demand for it 
 largely increasing, and our dairymen who 
 have once used it will use no other brand. 
 I expect next season to double my sales 
 on it 0. WALLACE. 
 
 Oswego, N. Y. 
 
 We have been selling Higgin's Eureka 
 Salt for years, and it is giving universal 
 satisfaction. H. L. SPENCER & CO. 
 
 OSKALOOSA, I A. 
 
 AVe consider Higgiu's Salt the best salt 
 we have ever sold, free from pau-scales 
 and specks. It gives entire satisfaction 
 to the trade. McKEE & SHELDON. 
 
 Reedsbueg, Wis. 
 
 With my experience in the manufacture 
 of butter aud cheese, I consider the Hig- 
 gin Eureka Salt superior to all other 
 brands. In a fair trial it always comes 
 out ahead, and I think will eventually 
 supersede all others. 
 
 Mexico, K. Y. G. A. DAVIS. 
 
 We consider Higgin's Eureka Salt su- 
 perior to any salt we ever used. 
 
 JEFFERSON COLVIN. 
 Kingston, III. 
 
 From fifteen years' experience I know 
 that Higgin's Eureka Salt is supei'ior to 
 all others. THOMAS SHEPHERD. 
 
 Platteville, Wis. 
 
 We have sold Higgin's Eureka Salt for 
 Vfars, and know it cannot be excelled. 
 E. L. & G. D. KENYON. 
 Batavia, N. Y. 
 
 I have been m the dairy business for 
 many ytars. and consider Higgin's Eureka 
 Salt superior to any other in the market, 
 having taken the first premium on butter 
 salted with it. W. H. GILL. 
 
 Larned, Pawnee County. Kansas. 
 
 I use the Higgin Salt in my creamery, 
 and my foreman i^refers it to the Ashton, 
 It gives so good satisfaction that I shall 
 order a car this week. W. T. SHAW. 
 
 Anamosa. Iowa. 
 
 [Colonel Shaw is running several cream- 
 eries, and is building more. Is one of the 
 leading men of Iowa.] 
 
 19 
 
We have used Eureka salt for several 
 years with most satisfactory results. We 
 find it aQ improvement ou Ashton's and 
 other salt; it heeds no siltiDg, is uniform 
 in grain, free from impurities, thoroughly 
 soluble and always reliable. We use it 
 for butter and cheese, and our products 
 command the hittheat prices. We find it 
 pays to use the best salt 
 
 Hud on. Ohio. S. STRAIGHT & CO. 
 
 [Messrs S. Straight & Co. are among the 
 largest creamery and cheese- factory pro- 
 prietors ]n Ohio.] 
 
 This is flo certify that I am furnishing 
 several creameries fpart of which I ownj 
 with the Higfiin's Eureka Salt, and con- 
 sider it superior to Ashton's. or any other 
 within our knowledge, for dairy or any 
 otlier purpose that requires a No. 1 salt. 
 
 Bhaidwood, III. D. RANKIN. 
 
 Wo have tested the Higgin Eureka Salt, 
 and find it has no equal. Send us seventy - 
 five sacks at once. 
 
 DRIVER BROS. & CO. 
 
 Datii-ington, Wis. 
 
 I have used the Higgin's Eureka Salt for 
 years, and prefer it to any other in my 
 dairy, it being tree from si^ecks and easier 
 dissolved, T. BOST. 
 
 Excelsior, Minn. 
 
 I have sold Higgin's Eureka Salt, and I 
 consider it superior to any other brand of 
 s.ilt. It gives entire satisfaction to my 
 customers. S. MAYHRUN. 
 
 Galena, III, 
 
 I am using Higgin's Euroka Salt in my 
 dairy, ani like it better than any other 
 salt I ever used. C. H. CRANE. 
 
 RocHESTEE, Minn. 
 
 I am using Higgin's Fureka Salt, and 
 consider it the best salt in the market. 
 Formerly used Ashton'.s, but do not con- 
 sider that as good as tho Higgin's. 
 
 C. W. ACKERMAN. 
 
 Palatine, iLf,. 
 
 I have iised only Higgin's Eureka Salt 
 in my creamery for a number of years, 
 and want nothing better, 
 
 Elkhoen, Wis. D. L. FLACK. 
 
 We have sold Higgin'a Eureka only for 
 the past six years It gives universal satis- 
 faction. Our dairymen will have no other. 
 EDSALL CHARDAVOYNE & CO. 
 
 Hamburg, N. J. 
 
 Nrw York Farmers' Club, Corning, N. Y. 
 Members of the Farmers' Club, having 
 thoroughly tested the Higgiu Eureka 
 Sa.t, cannot speak in too high terms 
 of its merits, and belit^ve it to be the 
 best salt now oft'ered for preserving 
 butter, the superiority of its manufacture 
 placing it far in advance of Ashton, while 
 it possesses all the good qualities claimed 
 for Ashton. 
 
 GEO. P. NIXON M W ROBINS 
 
 ATTDREW B IWNE JAMES L. PACKER 
 R. MATTHEWSON H. D. SMITH. 
 
 We are using " Higgin's Eureka Salt " in 
 the " Creston " Creamery. We find it the 
 finest article of its kind which we have 
 ever been able to obtain, and no con- 
 siderat.on would induce us to exchange 
 it for any of the inferior brands which are 
 upon the market. " With the Eureka >alt» 
 to try is to buy," No^eane man can pos- 
 sibly examine the Rait and give it a trial, 
 aud be convinced that Mr. Higgiu has not 
 reached the pinnacle of exc»"llence in the 
 manufacture of his salt fur dairy pur- 
 poses. It combines purity, cleanliness, 
 and all the preservative qualities so es- 
 sential to a fine salt in small, quickly dis 
 solving translucent crystals. 
 
 BUCKMAN & CO. 
 
 Creston, Ia. 
 
 I have used Higgin's Eureka Salt for the 
 past year, and consider it superior to Ash- 
 ton's or any other brand. Everyone here 
 is pleased with it. 
 
 W. H. HICKMAN, Sec'y, 
 
 Maple Grove Creamery. 
 Springyille, Iowa. 
 
 I am using Higgin's Eureka Salt in my 
 dairy, and consider it splendid, and will 
 use no other if I can get Higgin's 
 
 W. M. YOUNG. 
 
 Toledo, Chase Cou nt\-, Kansas. 
 
 I used Eureka aud Ashton Salt in the 
 butler exhibited at the Marengo Dairy 
 Fair. 'I he tub salted with Higgin's Eu- 
 reka took I he first premium and with 
 Ashton's. the second. F. E MUNN. 
 
 Belvidere, III. 
 
 I have made butter and cheese thirteen 
 years, a d consider the Higgin Salt the 
 very best for my purposes. Butter salted 
 with Higgin's Eureka Salt was sold for 
 two cents per pound more than that which 
 was made with anv other. 
 
 BENJ. CHRISTIE. 
 
 Spbingville, Iowa. 
 
 This is to certity that the salt used br 
 me in th'3 manufacture of the butter 
 which drew the First Premium awarded 
 at the Chautauqua County Fair, N. Y., for 
 the best firkiu made in September, 'and 
 the best tub of butter made in beptember 
 was Higgm's Eureka Salt. 
 
 L. E. FOSTER. 
 Jamestown, N. Y. 
 
 We sell the Higgiu Salt, and our cus- 
 tomers prefer it to any other as it is the 
 very best. 
 
 H. W. & G. \V. KERKER. 
 
 Davenpotit, Ia. 
 
 From a Minnesota Expert. 
 
 This is to certify that the salt used in 
 the manufacture of the butter which was 
 awarded two first premimns at the World's 
 Fair, at New Orltans, wa., salted with 
 Hifigin's Eureka Salt. F. D. HOLMES 
 
 Owatonna, Minn. 
 
 [-4 Premium Taker.— Mt. Frank D 
 Holmes, Owatonna, Minn., at the late 
 ^ew Orleahs Fair, took six out of twenty 
 premiums oflered on butter, and one-third 
 the amount of money.] 
 
 20 
 
"We have now made up our miuLls pretty 
 decidedly on the subject of butter salt. 
 ~We have given careful trials to the Higgin, 
 the Ashton, and to tlie leading American 
 salts, and have given to the Higgin Salt 
 "the first place; aud shall herpafter use it 
 to the exclusion of all other kinds in our 
 dairy. It is free frnm flakes and specks : 
 it dissolves promptly and thoroughly; it 
 ia uniformly srained; and last and most 
 important, it is wholly tree from all bitter 
 &UQ. acrid taHte. If our Jersey cows will 
 ■do their duty, and our farmers and dairy- 
 men theirs, the Higgin H.aM will do all 
 that any salt can do in the production of 
 " gilt-edged butter." 
 
 Sincerelv yours, 
 
 RICHARD GOODMAN. JR. 
 
 YoKUN Farm. Lenox, Mass. 
 
 [Mr, Richard Goodman, Sr. is ex-Presi- 
 dent of the American Jersey Cattle Club, 
 and Mr. Goodman, Jr. the writer of the 
 above, is the manager of the wrll-known 
 Tokun Farm and the maker of the " gilt- 
 edged butter," the pi-oduct of that farm 
 so well known in Massachusetts.] 
 
 "We are supplying a number of large 
 creameries, and all regard ihe Higgin 
 
 Eureka Salt as the best and most econ- 
 omical salt in use. It is also coming into 
 general use among the fanning com- 
 muDity. H L. SPENCER & CO. 
 
 OSKALOOSA, lOWA. 
 
 One cannot be too careful m working 
 butter : it will have a saJvie look and oily 
 taste, no matter what salt they use. {f 
 worloed too much; the more it is worked 
 the more salt one must use and it de- 
 stroys the flavor ot the butter. Clean- 
 h'ness is absolutely necessary from first to 
 last. 
 
 Yours, S. J. GRIGG. 
 
 RUTIiAND, VT. 
 
 We have used the Higgiu's Eureka Salt 
 at our creamery since we commenced 
 operations, and our butter has always sold 
 at top prices. We are pleased to say that 
 we consider this rait the best in the 
 market, and having made as much as 2,000 
 pounds of butter x'er day, and never hav- 
 ing a complaint as to its quality, we are 
 led to the conclusion that the salt has done 
 all that it is clahned it will do. 
 
 W. B. CROMWELL, 
 Manager of Buena Vista Creamery. 
 
 StObm Lah^, Iowa. 
 
 I am free to say that your salt gives 
 better satisfa-ction than any other I have 
 overused. Being much finer and entirely 
 free from hard substances, it dissolves 
 much quicker ; consequently butter does 
 not need to stand so long between the 
 first and second workings. Since using 
 the Eureka salt we have not had one word 
 of complaint about streaky butter. 1 shall 
 use no other salt as long as I can get it. 
 We have perhaps the largest creamery in 
 the State oi Ohic, and use about 4=00 
 pounds of your salt per week. 
 
 MALVERN CREAMERY CO., 
 
 W. S. SHEPARD, Manager. 
 
 Malveex, Ohio, Sept. 4th, 1886. 
 
 From the Celebrated Oaklaitds Jtrsty Dairy. 
 
 We have used various salts claimed a-< 
 especially fine "Dairy Salt," but none 
 have suited our requirements so thoroughly 
 as Higgin's "Eureka Salt," and we con- 
 sider it the mo-st cleanly, pure and uniform 
 salt we ever used ; when qualiiy is sought 
 we consider it Ihe moat economical, as 
 according to our experience, no butter 
 unless salted with your brand ia accept- 
 able to our customers. 
 
 VELANCEY E. FULLER, 
 
 Hamilton, Canada, March, 188 . 
 
 Four out of J-'lvf Empi'vis Pronounce Hig- 
 gin's 'Eurehn Snlt Ihe Jirst. 
 
 A LITTLE EXPERIENCE MEETING. 
 
 1, Will sweet rream 2i lionr.s from niomilk mako 
 a.s inu^h, as tintnl aiKl as li)ntr-kecpi>iK btiiier Jia soiii 
 cfeam or i ream a Utile acUl V 2 Wliicli is tlie tie! 
 ter salt. Ashtoii's or Hitrehrs. to ii«e lor liutlL-r 
 and which will keep butter the Ioniser V 3 Is tlu^ 
 nietliod of salting butter wUh brine desirable in 
 bir-ie creameries? 4 (';,n tie brine be u'^ed more 
 tbaii once to advantage ? 5 (^an butter be made a.s 
 salt \\'iili brine aH by working in one ounce of salt 
 In lilt! pound 'i* 6. 1)0 New En^ilaiirt creameries use 
 tbe brine method ?— [Bit-ter Maker. 
 
 1. I think sour cream will make butter of 
 longer keeping (pialitips. Sweet cream will make 
 nice butter 10 u-e up at onto, but not so inu(;h 
 of it. 2. I dtm't think there is much difference. 
 I U5e Higgiu's, an imported salt, and like it 
 very much. 3. I use brine to wash the buttei 
 with and like the idea, I tlniik it is a practice 
 the creamery cannot do witliout. 4. The brine 
 can be used but onie in a creameiy. f . No. t>. I 
 don't think many New Englaud cieameriee use 
 brine. Thepe are all proper questions to discuss 
 at the meeting of the proposed Association.— 
 [H. E. Cumminys, Treasuvr Co operative Cream 
 i'ry Assncialiini, NorUi Broolffield, Mass.] 
 
 1. I think not. 2. I think Ashton salt is the 
 stronger and will keep butler longer. 3-6 I 
 have never used brine, and know of no cream- 
 eries that do — [./. M Gladwin, Butter Maker, 
 Canton Creamery, Canton Center, Ct. 
 
 1. No. 2 Higgin s. H No. 4. I think not. 
 .'3-6. No ; I know of no creameries that use the 
 method exclusively. — \H L. CrandaU, Butti-r 
 Maker, Farmington Creamery, Farmingloii, Ct. 
 
 1. Sweet cream, 24 hours from the milk, will 
 not make as much, aa good or as long-keeping 
 butter as sour cream. 2. Higgin's salt is the best, 
 and will keep butter the longest. 3 Brine salt- 
 ing creameries may be desirable, but it takes four 
 times as much salt as in working the salt in. All 
 cnstnmere do not want the same amount of salt. 
 4. Brine can be used more than once by adding 
 more salt. 6. Butter can b^ made nearly as salt 
 ■with brine as by working in one ounce of salt to 
 the pound. [B. G. Bliss, Aslihy Creamery, Ashhy, 
 Mass. 
 
 1. If it has been kept at about 00= it will. 2. 
 Higgin's Eureka salt is the most reliable and 
 best in the market. If butter is not made righl 
 it will cliange, no matter how good the salt is oi 
 how much is used. 3. Yes. 4. When butter is 
 made every day, the brine might be safely kepi 
 and used for a day or two. It always gathers 
 little buttermilk, which soon grows stale, and 
 would endanger the butter if used too long. .S 
 Not withouT leaving in more brine than would 
 be profitable to a purchaser. If the brine ie 
 pressed ou a-^ closely as it should be, it salts at 
 the rate ot abnnt half an ounce to the pound 
 6, 1 have iin personal knowledge of practices m 
 Nev/ Kuglaiirt creameries, [/'mf. L B. Arnold. 
 ~ r:\ciuEvgland Homestead," , Sept. 'J.S, 1886.) 
 
 21 
 
From a Proiiunait Cheese Malcr. 
 
 I i-xhibited cheese salted with Onondaga, 
 Ashton's and Higgin's salt. The cheese 
 fialted with Higgin's salt were placed first 
 among U. S. cheese in the sweeptakes 
 class. JOHN McADAM. 
 
 Rome, N. Y. 
 
 This is to certify that I was awarded the 
 two First Premiums at the Iowa State 
 Fair of 1880, and two First Premiums again 
 in 1881, with bntter salted with thf Eureka 
 Salt. I believe it to bo superior to all 
 others. 
 
 C. H, LYON, Dexter Creamery. 
 
 DEXT^R, Dallas County, Iowa. 
 
 From the Whincr of the Hi ghf si Award on 
 
 Dairy Butter al the New Orleans 
 
 Exposition. 
 
 I won the "Higgin Cup " two years ago 
 
 at our county fair, and have taken the 
 
 iirst premium on butter three years in 
 
 succession at the same place, and give 
 
 due credit to the salt. Our prize butter at 
 
 New Orleans was salted with Higgin's 
 
 Eureka salt. Very respectfully, 
 
 J. Ct. flack. 
 
 Elkhorn, "Wis., April 13, 1885. 
 
 Having used Ashlon's Salt formerly, I 
 waa induced to try the Higgin's Eureka. 
 and the Judges of the N. B. C. and E. As- 
 sociation pronounced the butter salted 
 with the Eureka, the best, 
 
 A. M. ROWE, Vinton Creamery. 
 
 Vinton, iowa. 
 
 From a Texas Authority. 
 This ia to certify that I have for years 
 used the Higgin Eureka Salt only, and 
 that at thirty exhibitions I have taken 
 twenty-eight first premiums at the fairs 
 of Texas, and that I am not willing to ex- 
 change it for any other salt, 
 
 D. COULSON. 
 Alderuey Creaiiiov>'. 
 San Antonio, Texas. 
 
 Extract from Letter. 
 I like it ever so juuch. It is so L-lcan 
 and nice, and is real good. It is a first- 
 class salt. MRS. J. W. SANBORN. 
 
 Wife of Prof Sanborn, Missouri 
 >^gi"icultuTal College. 
 Columbia, Mo., June 24-, 1886. 
 
 We want only Higgin's Eui'cka Salt, and 
 will use no other salt tor butter if wo can 
 get that. 
 
 MAPLE GROVE CREAMERY. 
 
 Springville, Ia. 
 
 I have used the Ashton Salt for many 
 years in my dairy, considering it the best 
 salt obtainable. The only fault I found 
 with it was the little black specks which 
 had to be sifted out beiore using it, and 
 frequently wc had to break it up with the 
 rolling-pin on account of its coarseness. 
 Since using Higgin's Eureka Salt I have 
 no trouble. I always find it of uniform 
 grain, perfectly free from impurities. It 
 dissolves readily and gives me full satis- 
 faction. I recommend it to other dairy- 
 men as a far superior article. 
 
 CoRTLiND. N. Y, P. H. SE.\RS. 
 
 Your salt has been used in our dairy for 
 two seasons, and has proved entirely satis- 
 factory. Respectfully. 
 
 ONEIDA COMMUNITY (Limited^ 
 
 By WM. A. HINDS, 
 Community, N. Y., July 15, 1886. 
 
 We formerly used the Ashton, but 
 changed a year ago to Higgin's Eureka, 
 and like it the best. It is free from dirt, 
 pan-scales, etc, ' and gives a finer aroma to 
 our butter. 
 
 CLARK k BEARD BROTHERS. 
 
 Elwood, Iowa. 
 
 Kalamazoo Co. (Mich.) Agricultural Society, 
 The Executive Committee of the Kala- 
 mazoo County (Mich.) Agricultural Society- 
 have thoroughly examined the Higgin's 
 Eureka Salt, at our last County Fair. In 
 our judgment it is the best salt now in. 
 use for preserving buttex*, the superiority 
 of its manufacture placing it in advano 
 of any other salt. 
 
 W. H. COBB, President. 
 
 FRANK LITTLE, Secretary-. 
 
 W. H. McCUURT, Treasurer. 
 
 Having used many kinds of salt for 
 forty years in the butter business, I find 
 none equal to the Higgin Eureka Salt. I 
 have used and sold it for five years, and 
 would not use any other, I sell it to dairy- 
 men exclusively; all like it to a man. 
 
 REXNSELAER RUSSELL. 
 
 Waterloo, Ia. 
 
 Prof. Shelton, of our college, turned 
 over to me a sack of Eureka salt for use 
 in the college dairy. I found it Uie clean- 
 est salt we have ever had, and it was tn all 
 respect,^ very satisfactory to use^ it .deemed 
 perfectly pure, and was finer than most of 
 the dairy salt I have used before. 
 
 N. S, KEDZIE. 
 Dept. Household Economy, 
 Kansas Agricultural College. 
 
 Having handled your Eureka Salt for 
 years, and included among our customers 
 the butter shippers of this counti-j-, we re- 
 port only the one verdict they all give, 
 that it is the best in use. 
 
 COOPER, SPEAR & CO. 
 
 Marshalltown, Ia. 
 
 X'lo York Agricultural Expert inn^'.i! 
 Station. 
 (Extract from Letter.) 
 The Higgin's Eureka Salt has givtn us 
 most excellent satisfaction. 
 
 Dr. E. L. STURTEVANT. 
 Director N. Y. Agricultural Experimental 
 Station, Geneva, N. Y., June 24, 1886. 
 
 Higgin's Eureka Salt is ahead of any 
 salt we have ever tried, for the reason 
 that it is free from lumps and specks a?ld 
 has no bad flavor, and wo think the but- 
 ter when salted with it keeps better than 
 with any other salt we have us' d. Wit 
 think it of great value to the dairying 
 interest. C. MILLER & SON, 
 
 Pomfret, VI., April 8, 1885. 
 
This is to certify tbat at the annual fair 
 of the Walworth County Agricultural So- 
 ciety, held at Elkhorn, September 20 to 
 24, I was awarded the first of the special 
 premiums, of §25, offered by Thomas 
 Higgin, of Liverpool, England, for the best 
 package of butter salted with Higgin's 
 Eureka Salt, also that I was awarded the 
 first premium offered by the Agricultural 
 Society fer the best package of creamery 
 butter. I use nothing but Eureka Salt, 
 considering itthe purest, best grained, and 
 easiest handled of anv salt used. 
 
 Elkhjkn, Wis. G. A. LYTLE. 
 
 The Almoral Creamery use with entire 
 satisfaction the Higgin Eureka Salt, and 
 commend it for its purity and superior 
 cxuilities over the Ashton or any otlier 
 salt heretofore used. L. E. STEVEN. 
 
 Almokal, Delawaee Co., Iowa. 
 
 Michigan Agricultural College. Fnrm 
 Department. 
 (Extract from Letter.) 
 Higgin's Eureka Salt iS pronounced first 
 class. SAM'L JOHNSOX. 
 
 Prof, of AgriciUture. 
 
 July 15, 1883. 
 
 Houghton Farm, Mountainville, Orange Co. 
 (Extract from Letter.) 
 We keep Higgin's Eureka always in 
 store, and use nothing else in sailing our 
 butter. HENRY E. ALVORD, 
 
 Prof. Experimental Station. 
 N. Y., Dec. 1, 1885. 
 
 Higgin's Eureka Salt is the kind for 
 Itjwa dairymen. ASA C. BOWEN. 
 
 Sand Speing, Iowa. 
 
 We consider Higgin's Salt the purest and 
 best salt, and use it in our creamery. 
 S. A F. P. ROWE, 
 
 Glenwood Creamery. 
 West Hampton, Iowa. 
 
 Uviversitg of Nebraska. Industrial Cnlli'gti 
 Farm. 
 (Extract from Letter.) 
 Eureka Salt seems to be of very nxcel- 
 lent quality. H. H. AVING. 
 
 Instructor in Agriculture and Farm Supt. 
 Lincoln, Neb., June 25, 1886. 
 
 I have used your salt for the past three 
 years in the manufa'iture of Jersey butter, 
 and am pleased to say that I consider it 
 superior to any salt I have ever u.sed. 
 
 C. P. MATTOCKS. 
 
 Portland, Me., Jan. 19, 1885. 
 
 I am pleased with Higgin's Eureka Salt, 
 and consider it superior to any other It 
 <lissolves more readily in the butter. It 
 stands at the head. 11. P. BROWN. 
 
 Gband Junctiox, Iowa. 
 
 This is to certify that the salt used iu 
 the manufacture of tha butter which was 
 awarded the first premium at the annual 
 meeting of the Minnesota State Dairy- 
 men's Association, held at St. Paul, 1880, 
 for the Best Dairy Butter, was Higgin's 
 Eureka Salt. WILLIAM FOWLER, 
 
 Pres. Minn. Dairyman's Association. 
 
 Newport, Minn. 
 
 We desire to state that at the Caledouiii 
 County Fair, held at this place all three 
 of the prizes offered for June butter were 
 awardxd to butter salted with Higgin':' 
 EUBEKA. Also the first and third prizes 
 jor September butter, leaving only one 
 -second prize for butter salted with other 
 kinds of salt. The comijetition was very 
 great, and the facts were fully established 
 that_lhis salt would keep butter until 
 the fall better than any other kind, and 
 that the only way to get the full value ot 
 summer butter is to use such salt as is 
 sure to preserve it until the fall without 
 changing flavor. 
 
 Respectfully, E. T. k H. K. IDE. 
 
 St. Johssbury, Vt. 
 
 Send me another car load of Higgin's 
 Eureka Salt. It is used by nearly all the 
 creameries and best dairymen about here, 
 and gives entire satisfaction. Could not 
 do witliout it. JAMES HERSEY, 
 
 Eablville, Ia. 
 
 J'liiversity of Wisconsin. Agricullural 
 
 Expiriraent ,Sfation. 
 Your salt is in every way satisfactory, 
 an'l we shall continue to use this brand 
 as long as it keeps to its present standard. 
 W. A. HENRY, 
 Professor of Agi'iculture. 
 Mauison. Wis., June 27, 188.5. 
 
 J'Jxtract from Letter. 
 Eureka salt has been used in our dairy, 
 and in my judgment it is a first-class sat. 
 L. P. ROBERTS. 
 Prof. Agricultural Department, 
 Cornell University. 
 Ithaca, N. Y., June 25, l?8(i. 
 
 Fnim the U'nf/'^j- of (fin Highest Award on 
 Butter octr .Southern State.^ at the 
 jA'fiy Orleans Exposition. 
 I used Higgin's Eureka dairy salt in the 
 butter Ihattook first premium over South- 
 ern States at the New Orleans Exhibition. 
 I have never used any other salt in my 
 dairy. Very truly yours, 
 
 JNO. H. ODENEAL, 
 jACKf^ON, Miss., April 6, 1885. 
 
 I have used Higgin's Eureka Salt and 
 consider it superior to Ashton's, or any 
 other dairy salt in use. It is more easily 
 worked into the butter, and in every in- 
 stance it has given perfect satisfaction. 
 E. E. PAGE. 
 
 3IABSHALLT0WN, lOWA. 
 
 IS THIS NOT A GOOD REASON 2 
 AVhen the difference in the cost of using 
 Higgin's Eureka Salt and the cheapest 
 American salt is only about one-thirteenth 
 of a cent a pound on butter and one- 
 sixteenth of a cent a pound on cheese, and 
 it might make fifty times this difference 
 in the value of the product, one would 
 think that butter and cheese makers 
 would not hesitate long m deciding what 
 salt they would use. 
 
HEA-VT LOSSES ABE INCURRED ANNDATXY BY THE USE OF POOK S\UC IN THE 
 DUCTS OF THE DAIRY IT IS GENERALLY CONCEDED THAT THIi! EyfiLISB DAI 
 S.ILTS ARIS SUfEBIOn TO THOSti 01<' A31ERICA, AS SHOWN BELOW. 
 
 «iPiIGGIN^S EUREKA SALT 
 
 •'-^'S^IS AN IMPROVED ENGLISH DAIRY SALT.«^.f- 
 
 The letters patent granted to Thomas Higgin, Esq., of Liverpool, by the En| 
 Government, for a new process to improve the Dairy Salt of that country, give; 
 the exclusive ownersh'p and use of that process. Hence the " Eukeka " salt 'is o 
 provement over all other English Salts, as great as the Bessemer steel process is 
 the old method of reducing iron ores. It is no experiment to use it, its use is 
 trom all risk, it is the surest, safest and most reliable salt in the world. 
 
 A CARD TO THE DAIRY PUBLIC 
 
 New Fork, October, i88i 
 
 Perfection must be studied in every Trade and Science. 
 
 The Quality of American Butter and Cheese must attain the v,ry hig 
 
 Standard of Perfection, if Dairying should remaim a profitable occupalio. 
 
 Pure salt of superior strength, flavor, grain and keeping-quality, 
 !nuch a necessity to the production of first-class Dairy goods as the best s. 
 the most improved implements and the best methods. The Best Butter 
 Cheese cannot be made without it. 
 
 Common, cheipand impure salt is one of the stumbling blocks in the 
 to success of many Dairymen. The lower cost of all the common salt ust 
 Butter and Cheese would not pay one-tenth of the loss on the product s, 
 with it, no matter tiow skilfully it m ry have been prepared otherwise 
 
 Nobody is so ivell able to judge the quality of the product of the Dair 
 the Butter and Cheese merchant, who comes in contact with the Butter jus 
 fore it reaches the consumer. 'The efifect of bad salt upon butter is not devel 
 until some time after it is made, hence the necessity of using the bist. The 
 porter is in the best position to know what salt is best for Dairy products, 
 exporters, almost to a man, prefer the best English Salt. It has a del 
 flavor of chlorine, which none of the Atnerican Salts have, and which 
 to develop and improve with time. 
 
 The frequent difiiculty in disposmg of goods improperly salted, and 
 dissatisfaction often caused through failure of export goods to stand 
 foreign markets, necessitates this joint appeal to the Dairymen of this count 
 improve the quality of their goods, by the use of improved methods and sti 
 reliable salt. Resp:ctfullv. 
 
 Mackenzie, chase & CO., 92 Wannn St , N. v. ".IAJIES H. SEYMOUR & CO., 159 Chambe 
 
 S. BAWLAND, 08 Warron St 
 
 W. H. DUCKWORTH, 319 WaehiEBton St. 
 
 JOHN A. SMITH & HRO., 297 Washington St 
 
 B. F. TUTHILL & CO., 191 Duano St. 
 
 W. P. WILDER & CO., 31 2 Washinntoa St. 
 
 C. O. SULLIVAN, 331 Greonwich St. 
 
 P. C. RICHARDSON & CO., 69 Warren St. 
 MILLEB & WILLIAMS, line Washington St. 
 
 JAMES ROWLAND & CO., 85 Warren St, 
 M. FOLSOM, 70 Warren St, 
 JOHN C. MAHR & SON. 299 Washington Si 
 H. HENNEBER6EB, 317 Washington St. 
 W. H. B. TOTTEN. 291 Washington St 
 ZniMER, BOILES & DUNKAK, 134 E.-ado 
 W. S. TEMPLE. 134 Reade St. 
 CHAS. BROWN & CO., 84 Warren St 
 
 McBRIDE & CO., 71 Wai'ren St. 
 Weoonldaclcl thcnamo of evfiy reliable Butti-r and Cheese Merchant in the ,<innt,-v- M 
 list if ppace would permit. i-uuuu-j lo 
 
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