TEMPERATURE— DEEP AND SHALLOW PANS. 271 



The sweetest and best flavored butter is undoubtedly obtained 

 from milk which is allowed to stand only twenty-four hours, but 

 we cannot get as much as when the milk stands longer. 



In order to satisfy myself as to the proper time for milk to 

 stand before skimming, two trials, of a week each, were made 

 during the month of December, from which I obtained the 

 following results : During the first week the milk was allowed 

 to stand thirty-six hours. The amount of milk for the week 

 was 1,493 lbs. or 678 quarts, — 2-| lbs. to the quart. From this 

 milk 69 lbs. of butter were made, or an average of 1 lb. of 

 butter for every 9| quarts of milk. The second week the milk 

 was allowed to stand but twenty-four hours, and the following 

 was obtained : The milk weighed 1,296 lbs. and measured 589£ 

 quarts, and from this amount 51 lbs. of butter were made, 11| 

 quarts of milk being required to make a pound of butter. Thus 

 we cannot afford to skim the milk in twenty-four hours when 

 the weather is favorable for butter-making, unless it is our 

 intention to make cheese at the same time. 



As a general rule, thirty-six hours seems to be, under all 

 circumstances, the proper time for milk to remain before skim- 

 ming. Whenever the weather is hot and sultry, however, we 

 must of necessity skim sooner, but the cream should not be 

 allowed to remain longer on the milk, even in favorable weather, 

 as it will become bitter, and when churned imparts a like flavor 

 to the butter. The right temperature is about 62°, but if the 

 animal heat can, by any method, be quickly removed from the 

 milk, a considerably higher temperature may be preferable. 



In order to test the comparative merits of deep and shallow 

 setting, we placed three pints of milk in some pans, and five 

 pints in others. The same number of quarts were set in the 

 shallow as in the deep setting, but the former produced but 22 

 lbs. of butter, while the latter gave 23| lbs., a difference of 1^ 

 lbs. in favor of the deep setting. 



Cream should be churned in summer at a temperature of 56° 

 to 5b°, but for churning in winter it must be raised to 60° or 

 62°. No one should commence churning unless he knows ex- 

 actly the temperature of the cream, as butter will not come 

 without much unnecessary labor unless the cream is of the 

 proper warmth. 



Although it may be out of place to speak of a particular churn 



