128 THE JERSEY, ALDERNEY AND GUERNSEY COW, 



The process of churning will be much promoted in 

 winter by warming the churn with hot water previously 

 to putting the cream in ; and in summer, cold spring 

 water put in the churn with the cream will make your 

 butter firmer. The churn should not be above two- 

 thirds filled for churning. 



The production of milk for butter-making Is essen- 

 tially the same as that for cheese-making. There is 

 this difference to be observed, however: For cheese we 

 must look principally to the quantity of caseine in the 

 milk, for butter we must consider the yield of cream 

 entirely. Cows must be selected accordingly. For 

 both purposes the same care as to cleanliness, quality 

 of feed, purity of water and gentle treatment of the cows 

 should be observed. The milk in both cases needs to 

 be aired and cooled soon after milking. 



From this point quite different handling is required. 

 For cheese we constantly agitate the milk to keep the 

 cream from risine ; for butter we must set the milk to 

 rest as soon as possible, and not only avoid all stirring, 

 but not allow it to be even jarred. The more perfect 

 the rest the more completely the cream will rise. 



It is still a subject of debate as to whether the cream 

 rises better in shallow or deep dishes. But it is cer- 

 tain that it will rise in either kind of vessel if all the 

 other conditions are right. The tendency is toward 

 setting milk in deep pails and in large masses. Recent 

 experiments, however, favor shallow pans. 



There is no dispute as to the propriety of cooHng the 



