260 ECONOMY OF THE HOUSEHOLD. 



over a little pure fine salt. When more cream is added, 

 stir up the whole together and sprinkle over it a little 

 more salt, and so on till there is enough to churn. 



945. Butter may be got from cream when at a temper 

 ature ranging from forty-five to seventy-five degrees 

 Fahrenheit, but it is a matter of the utmost nicety to 

 regulate the temperature so as to get the best quality of 

 butter from it. Careful experiments have seemed to show 

 that the cream being at about fifty-one degrees at the 

 beginning of the churning, the best quality of butter may 

 be obtained from it. The temperature rises during the 

 operation several degrees, depending much on the time it 

 takes. If it were fifty-one or fifty-two degrees at the 

 beginning, it would be about fifty-five degrees at the close. 

 But if the object be to obtain the greatest quantity of 

 butter from cream, the churning may be commenced with 

 the cream at fifty-six degrees, and the temperature will 

 gradually rise to about sixty. The greatest quantity of 

 butter of the best quality, is got from cream standing .at 

 about fifty-three degrees. To bring the cream to a proper 

 temperature it may be lowered into the water in a well 

 and remain over night in hot weather, or receive the 

 addition of a little warm water in winter. 



946. The operation of churning should not be hurried. 

 The butter from cream churned from a half to three- 

 quarters of an hour, is of for better quality and consist 

 ency than that churned in five or ten minutes, in which 

 time it may be brought with a higher temperature of the 

 cream. 



947. A simple square box turning on an axle is one 

 of the best forms of the churn. It is the concussion 

 rather than the motion which brings the butter, and this 

 form of churn gives it as well as the dasher. The cream 



