94 State Board of Aoriculture, &c. 



the cream has stood too L:)Uo:, and will never make tine 

 butter. 



I come now to the churning process. " What kind of 

 churn is best f' is a question often asked. 



Half a dozen men say : " Mine ; because it will churn in 

 less time and get more butter from the same amount of 

 cream than any other made." These are good qualities in 

 a churn, if tliey are not secured at the expense of other 

 indispensal)le ones. 



The first thing to be thought of is, which does the work 

 best, or makes the l^est butter ? Then add as many other 

 good qualities as possi])le. I tried a whole season to suc- 

 ceed perfectly with an " up and down," horse power churn, 

 but could never get uniform agitation so necessary, and this 

 same difficulty is more or less apparent in most, if not all, 

 float churns. 



My choice is the square box, revolving churn, with no 

 floats in it. Any cluirn involving the same principle, like 

 " Bullard's Oscillating Churn," or the revolving barrel, is 

 as good. The l)ox churn is very simple in its construction 

 and operation. 



In using any form of (diurn, the temperature of the 

 cream, during the whole process of churning, is the impor- 

 tant thing to look after, and cannot be neglected with any 

 hope of success. 



I often hear dairymen say, they have a spring or a well 

 in which they set their cans of cream, and the cream is 

 cooled just right to churn. That is the best way I know of 

 to prepare the cream for the churn ; but ask them at what 

 temperature they keep the cream while churning, and many 



