276 Churn — Butter-making. 



An upright hand-churn, or barrel- 

 churn, will either of them answer the pur- 

 pose. The quantity of milk being large, 

 the latter will be most convenient. Much 

 has been said and written on the difficulty 

 of making butter come ; it is, how^ever, no 

 less true that, butter which comes too quick- 

 ly is not Kkely to be too good, nor ought 

 any to come indeed, under nearly an hour's 

 labour. The difficulty exists only in cold 

 weather, when the churn may be placed 

 near to the fire. In summer, cool the churn 

 with cold water ; in winter make it warm. 

 Strain the cream through a fine sieve or 

 linen cloth. It should be remembered, how- 

 ever, that the use of warm water, or ta- 

 king the churn near the fire, always prejudi- 

 ces the butter, and in course should not be 

 practised but in case of absolute necessity. 

 First of all, when the butter is backward, 

 at the time it ought to come^ not before, put 

 in half a gill of good vinegar mixed in a 

 small quantity of warm milk. In summer 

 heats, the cooler you churn the better, 

 even to setting your churn in cold water. 



