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next to impossible, in very warm weather, to make tlae butter come hard, by the 

 use either of ice or cold water in the churn, or around it. The thermometer 

 churn, which is so constructed that cold water may be kept between the two sides 

 of the churn, is but a partial remedy for the evil. The water will be more 

 likely to become warm, than the cream to become cold — still, if the cream is first 

 cooled, the cold water ojierates to keep it cool. 



As to the varieties of churns, there are as many almost as of 2:)loughs. Many 

 of them, and both of them, are mere innovations, and not impro\ements. In 

 churns, there are two principles, the crank and the dash, which makes the prin- 

 cipal difterence in them. Each of these has its advocates; though the crank 

 seems in New England, at least, to have superseded the dash-churn. All things 

 considered, it may be doubted, whether there is any better churn than the old 

 fashioned barrel-churn. The slats on the arms, however, should always be flat 

 and not round, as the former offer more resistance to the ci'eam, and create a 

 greater agitation of it than the latter. Where the dash churn is used, its operation 

 may be facilitated, by attaching the handle with a string to an elastic pole, inserted 

 horizontally to the walls abo\e, so as to operate as a lever in raising the dash. What- 

 ever description of churn is used, it should be such as will admit of the butter 

 being easil}' taken from it, and also of its being easily and effectually cleansed after 

 using. Here, as in every part of the process, neatness is the cardinal virtue. 



When the butter is taken from the churn, it is worked, salted, and set in the 

 milk-room for a day, when it is again worked over, so as to get out all the butter- 

 milk ; and, with us, put up in pound lumps for market. Some people practise 

 washing the butter in cold water before taking it tVoni the churn ; but the more 

 general belief is, that water injures the flavor of the butter, and impairs its keeping 

 properties. The usual method of working the butter here, is with the hands — 

 hands which must be clean and cool. The contrivances of brakes and other 

 butter- workers, ha\e not yet gained much favor with our dairy maids ; if our dai- 

 ries were larger, the necessity of the case might compel their introduction. The 

 quantity of salt used is about an ounce to the pound ; though the quantity is not 

 in general regulated by weight, but by the judgment of the dairy maid. Butter, 

 when it comes soft, requires the use of more salt than that which is hard, as it 

 will work out with the buttermilk. There are so many tastes in the community, 

 that it is no easy task to salt butter so as to suit all. The great point is to salt it 

 enough to have it keep, w ithout salting so much as to injure its flavor. Pur- 

 chasers of butter are rather averse to buying too much salt in their butter. 



Butter that is packed down for future consumption, or for sale, requires a dif- 

 ferent management. It requires more salt — and to ensure its better keeping, a 

 little pulverized loaf sugar and saltpetre, is sometimes added to the salt. It is 

 usually put down in jars or tubs, and in layers, between which is a sprinklino- of 



