THE JERSEY, ALDERNEY AND GUERNSEY COW. 1 33 



how she manages in winter. She keeps her milk in a 

 room which is kept rather warmer than common milk 

 cellars. In the morning, on churning days, she places 

 the large stone pot which contains the cream In a kettle 

 of hot water on the stove, occasionally stirring it with a 

 large spoon, until the thermometer shows 64°. This is 

 eight degrees higher than the summer temperature, 

 but in winter the tendency is to get cooler, while in 

 summer the temperature commonly rises. It is then 

 placed in the churn, and a fine mass of butter never 

 fails to make its appearance in from one-half to three- 

 fourths of an hour. This entirely obviates the bad 

 practice of pouring hot water from the tea-kettle spout 

 into the cream to warm it. 



It sometimes happens that in winter churning, the 

 small granules of butter will make their appearance a 

 long time before they gather into a solid mass. The 

 gathering may be much hastened by dropping into the 

 churn a small lump of butter at this time, as a nucleus, 

 around which the particles will soon adhere. 



There is no doubt that cows fed on good, green, well- 

 cured clover hay, or on green corn-stalks, will give bet- 

 ter milk and better butter than such as eat black, 

 watered clover or chocolate-colored stalks. We have 

 found nothing equal to carrots for giving us fine yellow 

 butter and plenty of it in winter, while a portion of 

 corn-meal with good wholesome fodder, with good, 

 comfortable, clean quarters, will do very well. 



So many farmers' wives, who find no difficulty in 



