192 WISCOISrSIN AGEICULTUEE. 



quality, is the certain consequence of keeping tlie milk in a close 

 cupboard. Of course, the temperature should vary with the 

 season, being kept as cool as possible in the summer^ and warm 

 in the winter; it is also well, in warm weather, to cool the pans 

 by rinsing with cold water just before filling them with milk, — 

 in cold weather, hot water should be substituted. 



Butter Making, though it appear very simple, and really is, 

 as conducted by too many, nevertheless requires a great deal of 

 care and skill. Who has not heard the cry of bid butter; or, 

 rather, how seldom do our palates, as they sit in judgment every 

 day, like a thoroughly convinced jury, "bring in the verdict," 

 good butter ? It is certainly a matter of no little importance 

 that an article in so universal use should be of good quality. 



In order to this desirable end, the cream should be removed 

 from the milk as soon as sour; since after that it diminishes in 

 quantity, and the butter made from cream of long standing can- 

 not possibly be rich and sweet. 



The churn should be of stone, inasmuch as it is quite impos- 

 sible, at least exceedingly difficult, to keep a wooden one fit for 

 use; the sour milk will enter into the pores, and affect the 

 butter. 



The process should be conducted with uniformity and steadi- 

 ness, as a too rajDid motion may cause the cream to ferment, and 

 the butter to be ill-flavored. After the butter has "come," and 

 is well "gathered," remove it to a wooden bowl, previously 

 scalded, and rinsed with cold water. Drain off the milk, and 

 then wash in one or two waters, (too much washing injures the 

 flavor,) and work in the salt — which should be fine — in the pro- 

 portion of an ounce and a half to one pound of butter. Set 

 away, now, in a cool place, and allow it to remain 12 to 20 hours 

 for the solution of the salt and the more complete separation of 

 the milk. 



Tlie second worldng may then be done either with the hands 

 previously scoured in corn-meal and bathed in cold water, to 

 prevent sticking, or, as the more fastidious would prefer it, with 

 a wooden paddle, until every drop of the milk is removed. 



