THE GUERNSEY COW. 141 



the flavor b}* getting the cream too hot or too cold. Some people 

 do not hesitate to allow it to go down almost to 32 or thereabouts, 

 but in my experience it hurts the qualit}' of the butter. 



After you have got the cream ripe enough to churn the next 

 important consideration is the vessels and utensils to be used, and 

 the condition in which they are kept is of more importance than the 

 kind you use, though I would say that the churn that is entirely 

 empty, the barrel churn, or something of the sort without spatters, 

 is very much better, for the reason that with anything like the 

 cylinder churn and spatters or dashers attached that I have used 

 you cannot get a perfectly even lot of butter. You cannot get the 

 same action on the cream with the latter kind that you can with one 

 which has no attachments in it and which simply splashes the cream, 

 against the churn. In winter I churn with the cream at a tempera- 

 ture of 62 to 65, and in summer sometimes down to 53, accordrng; 

 to the day and the warmth of the room. You will be about half an^ 

 hour in having your butter come, whatever kind of a churn you use,. 

 I do not think you can get quite as good butter by getting the cream! 

 at a little too high a temperature in order to try and shorten the 

 time of churning. My experience is that thirty-five minutes is about 

 right. The churning should stop when the kernels come about the 

 size of a grain of wheat, or even smaller, as soon as they are firmly 

 gathered. The hands under no circumstances should even touch 

 the butter. I think it makes very little difference whether j-ou wash 

 the butter with clear water or brine. I generally make one or two 

 washings with brine, and if it does not come off perfectly clear I 

 make one or two with clear water, and when the water is perfectlv 

 clear I take the butter onto the table to be rolled with a butter roller. 

 For about a year I have worked my salt in with a wooden rake. I 

 think I obtained better results from that mode. I put onto the table 

 about ten pounds of butter in the granular form, at a time and put 

 onto it nearly double the amount of salt that I would if I were going 

 to roll it in, because in that way a good deal dissolves and you don't 

 get anything from it. Then with the butter in this granular form 

 and the salt thoroughly raked in, I cover it up perfectly tight and 

 allow it to stand a number of hours, at least four or five. Generally 

 it is more convenient for me to churn in the afternoon and put it up 

 in the morning in half pound lumps. Tou will find by that process 

 that when you take the butter to work it the salt has dissolved and 

 worked all through the granules very thoroughly, and upon rolling 



