208 ox THE DIFFERENT METHODS OF MAKING AND 



milk requires 4° or 5" liiglier thau cream of the same acidity. 

 The smaller the size of the dasher iu relation to the space iu 

 which it works the higher temperature will be required. To 

 churn in the same time, sweet cream requires 4° or 5° of higher 

 temperature than sour, except in the case of Jersey cows. 

 Distance from calving requires a liigher temperature, and even 

 then, on account of the smaller globules, may protract churning. 

 Scalding milk when sweet facilitates churning, and when faulty 

 or bad to churn this may be resorted to. Wlien the cream gets 

 frothy, and is either too long in churning, or refuses to give butter 

 at all, it proves either that the temperature is too low or that it 

 is too long kept. Alum also has this effect, and meal, soap, and 

 a great many other ingredients, will prevent butter coming. 

 In autumn or winter the temperatm'e requires to be liigher than 

 in summer ; but many forget that, along with this, another rise 

 is required for the milk of cows which have been long calved. 



Churning should proceed slowly at first, until the cream is 

 well mixed, then at the rate for the churn ; but no violent action 

 should be allowed at any time, and when butter appears the rate 

 should slacken. Butter gathered in the churn has more or less 

 buttermilk in it, to be removed either by kneading or washing 

 with water. The flavour is different, but, by the latter method, 

 that of pure butter, and either way can be adopted to suit the 

 taste of the buyers. If the water is pure the keeping qualities 

 are improved ; if it contain lime or any impurity it is l)etter 

 without. Wlien the weather is warm, lime is better than pure 

 water for improving tlie consistency. For this purpose the 

 buttermilk is by some removed and replaced by cold water, as 

 described in treating of Ireland. 



The Worldng and Salting of Butter. 



The working of butter is better accomplished by pressure than 

 Ijy rubbing or sliding it along any surface. Machines for the 

 purpose are to be recommended, rather than the hot hands of a 

 manipulator. The temperatiire should be about 58°, and no 

 more strokes than needed should be given. Salting takes place 

 after the buttermilk is expelled, and should be thoroughly 

 worked into the butter. Set aside for a few hours for the salt 

 to dissolve, it is afterwards reworked, so as to make it keep long 

 and well. Salt is good when it keeps dry only, and fi-om | to 

 1 oz. to the pound is used, according to taste ; but the smaller 

 quantity is quite sufficient to prevent the butter fi'om spoiling. 

 An addition of from 5 to 8 per cent, of saltpetre, used along with 

 a proportionally smaller cjuantity of salt, will, as an antiseptic, 

 have a better effect. Sugar is sometimes used in this way, but 

 the sweetish taste is to most persons objectionable. The making 



