124 BOARD OF AGRICULTURE. 



membraneous coverings, without breaking or disturbing tlie gi'an- 

 ulos of fat within them. This is best done by a force in which 

 motion and pressure are combined. Such a power is much better 

 than motion and friction. From forty to eightj' minutes is the most 

 approved time in which to bring butter. If brought in a much 

 shorter time the" grain is Hable to be injured b}' the too violent agita- 

 tion required. Devices for churning are ver}- numerous. The old 

 dash churn, although it operates ver}' hard, produces as good butter 

 as an}- patent with inside gear or floats, and much better than most 

 of them. The objection against it is that the butter must be gath- 

 ered in a mass, and is not easily- left in granules. The Oscillating 

 and Barrel churns, without inside gear, are easih- operated, and by 

 stopping the churn at the proper time the butter is left in granules 

 the size of half grains of wheat. The buttermilk being drawn otf, 

 and the granules rinsed several times with water or brine, they are 

 entirelj- free from milk, and upon their removal to the "worker" a 

 few minute's use of the lever frees the lot from remaining water, and 

 presses it into a compact mass. When butter is gathered in the 

 churning it is filled with more or less milk, and must be separated 

 and torn apart, and the buttermilk washed, or worked out with the 

 liabilit}' of injury to the grain. The amount of salt to be used 

 varies from one-half, to one ounce, per pound of butter, less, if the 

 market desires it, but 7iever more than that quantit}'. If one ounce 

 of salt will not preserve butter, a greater quantity will not, although 

 it ma}' conceal some of its defects b}- making it so salt that nothing 

 else can be discovered. Some makers finish the butter oft', and 

 print, or pack, at the time of churning ; others, set the lot by and 

 work a second time, in twelve or twent3'-four hours, thinking thereby 

 to secure a more thorough incorporation of the salt. While there is 

 no great objection to working a second time, and coarse salt, like 

 the "Ashton" or "Eureka" is used, it is necessary that it have 

 time to dissolve before the butter is finished off, yet, there is lia1)ility 

 of injur}' to the grain, by breaking down and working a second 

 time ; especially if it is firm and hard. If it is finished and packed 

 at once, which I prefer, a fine salt should be used, and no difficulty 

 need be experienced in securing an even mixture throughout without 

 undue working. 



So much is being done in the manufacture of butter packages and 

 carriers that we have little left to ask for in that direction. If con- 

 sumers or retailers in the markets near home arc to be supplied, 



