0?i ma/ang Butter in Brittany, 107 



the cream should be agitated or stirred, by clean rods or a flat 

 spatula, twice every day. This is highly advantageous, and not 

 generally attended to. The chemical reasons for this operation 

 would, perhaps, be unnecessarily, theoretical. The oxygen of 

 the air is essential to the preparation of the cream; or the 

 conversion of it to butter in the churn. The more the particles 

 are exposed to the influences of the air, gradually in the cream- 

 pot ; — constantly, but not violently, in the churn,— the sooneri ts 

 conversion occurs, and the more valuable is the butter. Churn- 

 ing by water or machinery, often agitates the cream too vio- 

 lently ; so that the oily parts are not sufficiently oxygenated. An 

 injurious fermentation is also produced by the violent motion. 

 Moderate movement is always the best, either with the churn- 

 staff, or dashers. I was obliged to attend to these circumstances^ 

 when I had a very large dairy. R. P."] 



