STATE AGRICULTURAL SOCIETY. 265 



temperature of the cream is as low as it can be, and the butter 

 come, it will require a long time to churn; and the cream will 

 not yield so much butter, nor will it be as good. Many people 

 churn for three hours in succession, and then wonder win" their 

 butter is so poor. Many leave their milk unskimmed until the cream 

 has undergone such a chemical change as to render it almost unlit 

 for making butter; and then denounce their cows, or something 

 else, because their butter Is so entirely destitute of that excellent 

 flavor which they discover in the butter of a friend or neighbor. 

 Some, when churning, are incessantly pouring into the cream hot 

 water or cold water, as the case may seem to require, and, before 

 they are aware of it, they many times raise the temperature of 

 the whole mass so high that they never could get any butter, 

 unless the temperature were reduced. How^ can any one expect 

 to have good butter when they set at nought all the rules by which 

 an excellent butter maker is guided; and skim their milk when it 

 is most convenient; and churn when it will not interfere with 

 their other duties; and have the cream of that temperature which 

 will aid the butter in coming in the very shortest time ? 



Our best butter makers, during the warmest weather, consider 

 good ice an indispensable article, in regulating the temperature 

 of the cream; and those whose dairy houses or cellars, where the 

 cream is kept, will not keep the temperature of the cream below 

 65°, will find it very much to their advantage and interest to use 

 ice in their cream. A good thermometer is a very useful instru- 

 ment in making butter, and they who have once become accus- 

 tomed to the advantages of one, do not know how to dis])ense with 

 its use. Great care must be exercised in raising the temjieraturc 

 of the cream, lest it gets many degrees above the desired jiuiiit, 

 before we are aware of it. Fresh air is another very ini]H)rtant 

 consideration in churning. The churn lid should be removed 

 often, in order to allow fresh air to come in contact with tlie 

 cream. If the churn could be open while cliurning, the butter 

 would come much more evenly. Butter making is a nice Inisi- 

 ness; and if the butter maker has no habits (•!' neatness, and is 

 deficient in oider and in being particulnr^ in what many call 

 '•'■littU' things^^'' she or he may forever des]>air of making butter of 

 a first rate quality. 



