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soon as it is discovered that the milk is soured, the cream should be skimmed off, 

 as it is injured by remaining in contact with it. As little milk as possible should 

 be taken off i;vith it, in the process. By some experienced persons, it is thought 

 this souring of the milk is decidedly injurious to the quality of the butter; but in 

 the hottest of the weather it is extremely difficult, in the milk-rooms that are 

 common in New England, to keep milk so as to prevent its souring before the 

 cream rises. When skimmed, the cream is kept in stone or earthen pots, in a cool 

 place, till it is churned — care being taken to stir it daily, to prevent its moulding 

 and acquiring an unpleasant flavor. 



Now as to the milk-room, where shall it be, above or below ground ? This 

 is a highly important question, and perhaps the quantity and quality of the but- 

 ter made on a farm depends more on the proper location and construction of the 

 milk-room, than upon any thing else. In the neighboihood of Philadelphia, the 

 very best butter region in all the country, spi-ing houses are the most approved. 

 The floor of these is of brick or stone, and the water is admitted at one end, and 

 flows over it, so as to keep the pans immersed two or three inches, and passes off 

 at the other side, the depth being governed by a gate through which the water 

 has its outlet. This, in hot weather, must be an excellent arrangement. But as 

 suitable springs are not always conveniently situated for this purpose, and as 

 butter-making comprises only a part, and generally but a small part, of the farm 

 operations in New England, it is usual here to build a milk-room on the north 

 side of the cellar, flagging it with stones or brick, and carefully pointing the walls 

 with mortar, so as to keep out all vermin. Shelves are placed around this room 

 for the pans, and in the hottest weather the pans are placed on the floor, as be- 

 ing cooler than the shelves. Some persons make a practice of dashing cold water 

 occasionally on the floor to cool the room — a worse practice could not, perhaps, 

 be devised. The water leaves a moisture, which is extremely detrimental to the 

 quality of the butter. In fact, the dampness which is generated in all cellars 

 and under-ground vaults, greatly impairs the value of such places for milk to be 

 churned into butter — what is gained in coolness, is over-balanced by dampness. 

 The butter acquiies a flavor — a taint — that no after skill in management can 

 change or destroy. 



In this conviction, it is now the practice of some of our best butter-makers to 

 keep their milk above ground. For this purpose, a suitable room is provided in 

 the shadiest and coolest part of the house — one, into which hot air has but little 

 access, either by the rays of the sun, or by passage ways leading out of doors. 

 A window on the north side, let down at the top, during the night, will aftbrd 

 sufficient ventilation and serve to cool the room. It should, however, be covered 

 with gauze or wire-screening, to keep out insects. In such a room, milk may be 

 kept without souring till the cream rises, the most of the summer. In extreme 



