From he Nashville .lgrieuillri5t. nIf.IsHH RffI,rI L,n
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From he Nashville .7grjeuiitlri# DUTCH BUTTER.

 l have never seen nor eaten strong butter ill Holland 1 have eaten butter which formed part of the provision of an East Indiaman-it went from Holland to Batavia, and part of 1t returned again to Holland, and the butter was yet good.

 Holland has long been celebrated for it's fine daires, and the Highland Society of Scotland, considering that the Scotch daircs might de- rive some advantages from an acquaintance with the management of those of Holland, offered premium for the best report upon that subject, founded upon personal observa- tion The premium was, in 1893, awarded to John Mitchell, whose report, filled with interesting facts and details, is published in the Tfaasactions of fhe Highfan1 Society for that year h the quotations from the London Journal, the superior qualities and higher market value of Dutch butter were referred to. Some idea of the dairy produce of IIol land may he gained by considering that. Ill addition 10 the home consumption of q pop ulous country, and the vast quantities sent to other parts of the world, England imported in 1880 no less than ll6,233 ewt of Dutch butter, l67,9l3 ewt of Dutch cheese.

 The pastures II Holland, as is generally known, have been reclaimed from the ocean. the waters of which are kept off by artificial entertainments. The lands, of course, lie very low and flat, and and as the water in the numerous canals IS always near the top, the soil must be moist Tine ground is seldom broken up with the plough, but is kept in good condition by top dressing, consisting

 chiefly of the solid and especially the liquid

 manures collected ill the cow-houses, mixed

 with the sefapings of the small canals. Tie l first year after such dressing the land is gem rally mown for hay.

 The IIollandefs make careful selections of their own cows for the dairy, tEe price of good ones being usually from $40 to s45- they are generally iattened and turned off to l the butcher at eight years old, and the bulls at four or five. The cows arc turned to pas- i ture in March or April, and are al first coY- cred with q very thick cloth of tow. covering the upper half of tho body from the shoul-

 ders 10 the tail, to prevent diseases from cold. Thay are pastured about thirty weeks Hay

 is their common food ia Winter, though rape

 cake and brewers grains arc sometimes added

 The byers or cow-houses arc generally lofty,

 airy, paved with large square bricks, and kept DSitGAlit fiCdIi. tlt HUI i3 dbOut etH ttEL

 high There are no racks or managers, but

 the food placed in gutters, always clean, near

 their heads Cutters In the rear serve to carry

 of the urino and dung, and these gutters are

 also kept clean.

 The cows arc always mixed by the men,

 and the butter and cheese made by the wo-

 men, generally Of the family. Ninety cows

 are managed by nine men and two women

 There is generally one man required to ten COWS while two women are considered

 enough for any dairy the farmer reckons

 that he can make 100 guiders, about $40. , per annum, by each COW.

 There are three distinct kinds of butter ], in Holland; grass butler made when the COWS : are al grass; Whey butter from the whey of sweet milk hay butter made in winter. GRAss BuTTER-Th COWS beingcarefullv | mixed 10 the last drop, the pitchers contain ing the milk aro put into the KGlbak, or cooler. When the cream has been gathered : and is souTed, and If there Is sufficient

 quantity from the number of COWS, they churn : every twenty-four hours, the churn being ! half filled with the sonred cream. A little l boiled warm water is added in winter to give 2 the whole q proper degree of heat, and in | very warm weather the milk is first cooled in : the Knbalk Tn small dairles the milk is 7 sometimes churncd, when soured, without ? .separatng the cream. The hntter, imme- diately after being taken out of the chu7n, to l put into a shallow tub, called rloof, and } carefully washed with pure cold water It

 is then worked with slight sprlnlding of salt whether for immediate use or the barrel

 When the cows have been three weeks at l grass, the butter is delicious, IS made iu fan : ciful shapes of lambs. stuck with flowers of : the polyanthus, etc, and sell as high as A $ sryers, 70 10 50 cents the IT O.. or Dutch ; pound Ii intended for barreling. the butter : IS worked up twice or thrice day, with soft, Q fine salt, for three days in fiat teh, thers 2 being about two pounds ol this salt allowed 2 for fourteen pounds of butter, the butter IS | then hard packed, by thin layers into casks, n which casks are previously carefully seasoned Y and cleaned They are always of oak, well h smooshed inside. Before being used they are e allowed to stand three or four days. filled with } sour whey. aAa thereafter carefully washed e ont ard dried. Each COW, nset heias some ' time al grass, yields about one Duich pound r (l71 oz.1 of butter per day.

 We beg our dairy-women so mark two 