BuTTKu Making. 93 



With the temperature in a room at sixty-tivc degrees, 

 tliirty-six hours is suffieient time, ^vith exceptions. 



If the milk is commencing to thicken at the bottom, it 

 shoukl be skimmed at once, nsuallj. 



In warm weather, small, light colored spots appear as soon 

 as the milk has stood too long. 



So nearly all the cream rises in tlie first twelve hoiu's, that 

 nearly all tlie time cream needs to be on the milk longer is 

 to become so matured as to be taken off readilv with the 



I' 



skimmer. 



The cream needs watching, and be sure to skim soon 

 enough. 



Many have lost their reputation as butter makers, by 

 prolonging a pleasant visit, when the dairy room was being 

 neglected. 



Two or three tubs of pocr butter, made and soldatmter- 

 vals during the season, may cost too much. 



Uniformity in quality does much to establish a reputa- 

 tion for a butter dairyman, and aids him in getting a good, 

 paying price. 



After the cream is removed from the milk, but little 

 time should elapse before churning, as cream injures very 

 soon unless kept quite cool ; forty-eight hours is long 

 enough, twenty-four is better. 



Tin pails are best in which to keep cream. It is a good 

 way to set the pails of crc.im in cold running water, or in 

 a cool cellar, if the air is pure. The cream should be as 

 free from milk as possible ; it will (;hurn quicker and keep 

 longer. If there is whey in the bottom of the cream can, 



