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New Zealand Mail, Issue 999, 24 April 1891, Page 24

Sunlight and air are all important in a dairy. A row of cows forced to stand on the dark side of a floor will give far less milk and butter than a similar row on the light and sunny side. Many a dairyman wonders what it is that causes a peculiar taste in his butter, or why it is his neighbour’s butter brings a fancy price the year around, while his own is sacrificed at the fluctuating market prices. I wish (says a writer) to ask this puzzled buttermaker a few questions, and if he can answer any one in the affirmative he has at least one solution to the bad taste of his butter: Does the milk come from the barn covered with specks of filth and dirt, dropped during milking, from the poorly bedded and unbrushed cow ? If so, do you only strain the milk through the coarse tin strainer ? Does sour milk and sediment accumulate in the fine seams of the milk pans or cans 1 Are the milk vessels washed in doubtful water and used without being scalded? Is the milkroom poorly ventilated? Is food with strong odors, such as fish, vegetables, and meat, placed in the same room with the milk,