THE DAIRY. 223 



swings, or turns, according to the style of churn used; then draw off and rinse with cold 

 water. 



Never close the churn and put it away when wet, or even damp, as it will, if so treated, 

 invariably mildew inside. The bearings should all be kept well oiled, in order to work 

 easily. In the manufacture of butter the utmost cleanliness should be observed in every 

 respect, and strict attention paid to what might be considered the &quot; little things &quot; in dairy 

 management, as any neglect in one particular might spoil a large quantity of butter. In the 

 first place, cows should have good pasturage, or a suitable quality and quantity of food, and 

 proper management; due attention should be paid to cleanliness in milking, to setting the 

 milk, avoiding all taints and odors in the atmosphere that comes in contact with it, and to 

 churning the cream, salting and working the butter, etc. Cream that is set where the odors 

 of cooking food can come in contact with it will readily absorb such odors, and take their 

 flavor. Butter is often spoiled by setting the milk in wooden or earthen vessels that readily 

 absorb taints from decomposing cream or milk, and which no washing or scalding could 

 remove. The use of old rusty tin pans or cans in setting milk will also cause the butter to 

 have a bad flavor. The cans or pans used should therefore always be sweet and clean and 

 free from rust. 



Hon. Hiram Smith, of Sheboygan, Wis., a recent winner of the sweepstakes of $250 at 

 the International Dairy Fair at New York, gives his method of butter-making, as follows: 



&quot;As soon as convenient after milking commences, the butter maker begins to carry milk 

 into the butter room, and strains into Cooley cans, and immediately submerges them in tanks, 

 in which water is running, and, as soon as the milk becomes as cold as the water, the water- 

 pipe is removed and sufficient ice added to reduce the temperature to 45 degrees. This tank 

 is then closed until just before the next milking, when the can is taken out and the milk 

 drawn off and the cream added to a previous supply of cream, and the milk-can refilled and 

 submerged again. In other words, the cream taken from Monday nights skimming should 

 be added to Tuesday mornings skimming, and the whole cream thoroughly stirred ; and in 

 cool weather the temperature raised to 62 degrees, and kept in about the same condition 

 until Wednesday morning. By this time the cream has ripened and become slightly 

 thickened, with a little acid perceptible. When it is in right condition to churn, the tem 

 perature should be, when churning commences, 60 degrees in warm weather, and 62 degrees 

 in cold weather; coloring matter added just before churning. Practice will determine the 

 amount, as it will depend on the season and on the kind of feed used. The churn should be 

 one that agitates the cream uniformly, so that the butter will all come at the same time. (I 

 use the Rectangular.) As soon as the cream breaks into small pellets of butter the size of 

 wheat kernels, the churning proper is done; add a pail or two cff cold brine, then make a few 

 revolutions of the churn, draw off the buttermilk and add brine to wash off the buttermilk; 

 when allowed to drain a few minutes, add salt, one ounce to the pound of butter; make a few 

 revolutions of the churn, and the butter comes together, free from buttermilk, and evenly 

 salted. It is then taken out of the churn and placed on a lever butter worker, slightly 

 worked, and then covered with a cloth and allowed to stand three or four hours, when it is 

 reworked just sufficient to pack nicely, which should always be done before it becomes hard 

 with the cold or soft with the heat, and the package kept in a cool place until the butter is 

 eaten or sold. Good, healthy milk, treated as above, will in all cases produce first-class 

 butter, irrespective of the weather good to eat when new, and will keep the best of any 

 method of which I am acquainted.&quot; 



Temperature of Cream While Churning. The temperature of the cream 

 when it enters the churn should be between 53 and 55 F. During the process of churning 

 it rises several degrees; the temperature while churning which is considered most favorable 



