156 TRANSACTIONS OF THE 



of milk, with the greatest surface exposure to the action of the atmosphere, 

 in a given temperature, will change more rapidly than a like quantity in a 

 like temperature, with a less surface exposure. The facts in proof, it need 

 scarcely be intimated, condemn the use of the shallow pan. 



Every dairy'Woman has observed the eifects of a close, muggy and humid 

 atmosphere— such as often precedes rain storms in the summer — upon the 

 milk j also of a thunder storm ; also of only partly filling a vessel. In all 

 cases named the change in the milk is much more rapid than when the tem- 

 perature of the atmosphere is even, and the equilibrium of its vital elements 

 more perfectly sustained ; and then in pails filled to their capacity. In all 

 these instances too, the milk must be churned sooner. But there is no 

 method that will prevent a loss of product in quantity and quality. 



It is difficult to reach fully the truth of the first proposition. But we 

 can approximate to it, and then adapt our practice as nearly to such stand- 

 ard or rule as it is possible to do. The temperature of the room where the 

 milk is set must never exceed 65° F., and must be as steady and even as 

 possible. The atmosphere of the same must be kept perfectly pure ; for 

 any odor peculiar to the decomposition of vegetable or organic substances 

 mingling therewith, will inevitably leave its taint upon the milk and its 

 product. 



When the casein is precipitated or the milk coagulated, it is ready to 

 churn. It must not stand until the second change takes place in the lac- 

 teal or the sugar of milk ; that is, until the lactic acid becomes butyric 

 acid, the latter stage of which may he known from the discolored spots of 

 mould gathered on the surface of the cream. The thick milk should always 

 be emptied with the cream into the churn. There are two important rea- 

 sons in support of this method. First, the cream never all rises to the 

 surface, and there must always remain with the coagulated part quite a 

 fraction of the fatty matter, which is lost if not churned. Second, there is 

 a virtue in the casein and lactic acid which is essential in the process 

 of churning to impart to the product the element of preservation. It is a 

 fact which should be known by all dairymen and dealers, that the product 

 of cream exclusively, however skillfully manipulated, will not, if packed 

 for keeping, preserve for any length of time the finer qualities of good 

 butter. 



The milk in the churn, when fit for churning, should indicate 04° Fah., 

 and should be agitated with a movement of the dash at not less than fifty 

 strokes to the minute. Less motion will fail to divide properly the butter 

 from the milk. When done, the butter should be taken from the churn and 

 thrown into a tub or a small churn partly filled with water 42° to 44° Fah., 

 and the buttermilk forced out with a small dash. It should then be put 

 into trays and washed until the water used ceases to be the least discol- 

 ored with buttermilk. It is then read}' for salting, which should be done, 

 and the trays immediately carried to the cellar. The proper amount is Ij 

 oz. to the pound of butter after working-^i. e., the butter should retain 

 that amount when ready for packing. When it has stood three or four 



