STATE AGRICULTURAL SOCIETY. 235 



some times more, in churning. On one occasion a neighboring 

 dairywoman sent to borrow my churn, being unable to make butter 

 with her own. I did not inquire the result. If she had sent hei 

 cow, I could in the course of a week have insured her cream which 

 would make butter in half an hour. These dairy people usually 

 churn, during winter, in their kitchens, or other room with a fire. 

 Each of them states that from bean or oat meal, used during win- 

 ter as an auxiliary food, they derive a greater quantity of but- 

 ter; whilst those who have tried linseed oil have perceived no 

 benefit from it. 



" My own cream during the winter season, is of the consistency 

 of paste or thick treacle. When the jar is full, a rod of two 

 feet long will, when dipped into the cream to half its length, 

 stand erect. If I take out a tea-cup full in the evening and let 

 it stand till morning, a penny piece laid on its surface will not 

 sink; on taking it oft' I find the underside partially spotted with 

 cream. The churnings are performed in a room without fire, at 

 a temperature in winter of 43^ to 45*^ and occupy one-half to 

 three-quarters of an hour. My dairy is but six feet wide by fif- 

 teen long, and twelve high, at one end (to the north) is a trellis 

 window, at the other an inner door Avhich opens into the kitchen. 

 There is another door near to this -which opens into the churning 

 room, having also a northern aspect; both doors are near the 

 south end of the dairy. Along each side, and the north end, two 

 shelves of wood are fixed to the wall, the one fifteen inches above 

 the other; two feet higher is another shelf, somewhat narrower 

 but of like length, which is covered with charcoal, whose proper- 

 ties as a deodoriser are sufficiently established. The lower shelves 

 being two feet three inches wide, the interval or passage between 

 is only one foot six inches. On each tier of shelves is a shallow 

 wooden cistern lined with thin sheet lead, having a rim at the 

 edges three inclies high. These cisterns incline downwards slightly 

 t(jwardsthe window, and contain water to the depth of three inches. 

 At the end nearest the kitchen each tier of cisterns is siij»])liod 

 with two taps, one for cold water in summer, the other with 

 hot for winter use. At the end next the north window is a plug 

 or hollow tube, witli holes perforated at such an elevation as to 

 take the water before it llows over the cistern. 



