CURING BUTTER IN THIS COUNTRY AND ABROAD. 215 



Uuuniiit; wiitcr will iKit .se])arate the cream so quickly; but, if 

 not ludic than ti" or 7", it will separate in thirty -six hours. It is 

 thus a matter for calculation whether the cost of procuring and 

 keeping ice will not more than counterbalance the small loss of 

 cream. Jiy the methoil descril)cil, the milk keeps sweet for a 

 week ; and less numl)er of vessels, less room, and, consequently, 

 less cleansing are required. 



He then describes the making of butter thus : — There are two 

 ^\ays of making butter in Sweden — either by churning sweet 

 cream, or by letting it get somewhat sour. The latter gives 

 more butter by exact experiment, but it has a stronger aroma ; 

 still, churning from sweet cream is becoming more common, 

 partly because it is a trouble to notice the exact acidity rei^uired, 

 ami partly because the skim milk is so much Ijetter for cheese 

 making. Churns, as a rule, are wooden; the Holsatian churn, 

 in which two vertical wings are driven by horse-power, being the 

 the most common in the Lirger dairies, the other being the com- 

 mon box with a round bottom, and the dasher driven by an 

 ordinary handle. The cream at the beginning should be 13° in 

 summer, 14° to 16° in autumn, and 16° to 18° in winter. The 

 temperature is, however, regulated by the place as well as the 

 season, and the condition of the miD<; has also an influence. 

 Strict observation will, however, find out the proper temperature 

 for every place and under every condition. If atmospheric 

 changes render an alteration of temperature desirable, it should 

 be by cautious movement, iKjt more than ^-" at a time. Churning 

 should be slow at the commencement, and increase gradually to 

 the re([uired speed, after which even turning without interrup- 

 tion will secure the best results. In about half an hour the 

 cream should commence to break — found by a grainy feel on the 

 finger. Especially in summer, the temperature rises in churning, 

 and cold water or ice should be used to bring it to the starting- 

 point ; this will make the butter more solid, and assist the sepa- 

 ration of the butter milk. If ice is used, it should be broken 

 small. Often in winter it is requisite to raise the temperature, 

 and this should be effected by adding, in small quantities, water 

 of from 35° to 40°. Wlieu the butter is formed and pretty well 

 separated, the speed should ])e slackened, and a few slow turnings 

 will make the butter read}' for removal. Altogether, the time 

 occupied should not exceed forty-five minutes, or else, if got as 

 otherwise directed, the butter will not be good and solid. In 

 warm weather, if the butter milk is not to be sold, one-third to 

 one-half cold water can be added to the cream ; but warm water 

 in winter must be sparingly used. Sometimes butter comes too 

 quickly, then it is soft and greasy ; sometimes too slowly, so that 

 several hours are spent in getting what is generally bad butter; 

 sometimes it cannot be got at all. The management mostly 



