TUB AIRY. 303 



cream (not clouted,) is neither good in quality nor large in 

 quantity, and longer time is required in churning. It is an 

 unprofitable method. 



Quickness in churning. The more quickly milk or cream 

 is churned, the paler, the softer, and the less ricli the butter. 

 Cream, according to Mr. Ayton, may be safely churned in an 

 hour and a half, while milk ought to obtain from two to three 

 hours. The churning ought always to be regular, slower in 

 warm weather that the butter may not be soft and white, and 

 quicker in winter that the proper temperature may be kept 

 up. A barrel-churn, lately introduced into this country, 

 being placed in a trough of water of the proper temperature, 

 readily imparts the degree of heat required by the milk or 

 cream without the necessity of adding warm water to the 

 milk, and churns Uie wJiole in ten or twelve minutes. It is said 

 also to give a larger weight of butter from the same quantity 

 of milk. If the quality be really as good by this quick 

 churning, the alleged inferiority in the quality of butter 

 churned quickly in the common churn can not be due to the 

 mere rapidity of churning alone. 



Over-churning. When the process of churning is continued 

 after the full separation of the butter, it loses its tine yellowish, 

 waxy appearance, and becomes soft and light colored. The 

 weight of the butter, however, is considerably increased ; and 

 hence in Lancashire over-churning is frequently practised 

 in the manufacture of fresh butter for immediate sale. 



Temperature of the milk or cream. Much also depends 

 upon the temperature of the milk or cream when the churning 

 is commenced. Cream when put into the churn should never 

 be warmer than 55 Farenheit. It rises during the churning 

 from 4 to 10 F. above its original temperature. When the 

 whole milk is churned, the temperature should be raised to 

 65 F., which is best done by pouring in hot water into the 

 churn while tlie milk is kept in motion. In winter, either of 

 these temperatures may be easily attained. In cold weather 

 it is often necessary to add hot water to the cream to raise it 

 even to 55. But in summer, and especially in hot weather, 

 it is difficult, even in cool and well ordered dairies, (without 

 the use of ice,) to keep the cream down to this comparatively 

 low temperature. Hence if the cream be then churned, a 

 second rate butter, at best, i.-> all that can be obtained. 



The alleged advantages of churning Hie entire milk may be 

 thus stated. The proper temperature can be readily obtained 

 both in winter and summer, A hundred gallons of entire 



