THE CATTLE OF GREAT BRITAIN. 



be easily cleaned. It is, however, useless to attempt to do good 

 work in winter bj cburning in an apartment at a temperature of 

 40° or in summer at 80°. The cream will rapidly rise or fall as 

 the case may be, and endless trouble will be the result. Churn- 

 ing should be regular, and neither fast nor slow, and care should 

 be taken to stop when the butter " breaks," i.e., when it comes, 

 as it does at first, into small grains. This is the time to draw 

 off the butter milk and to wash the butter, taking care to move 

 the churn so gently that, by successive washings of cold water, 

 each grain is brought into contact with the water, effectually 

 removing the milk and making it crisp, A few turns of the churn 

 will then suffice to convert the whole into a lump ready for the 

 butter- worker, upon which the remaining water is pressed out as 

 far as is possible, leaving it ready for making up. Salting may 

 be performed in three ways, the salt being added according to 

 taste. Some prefer to salt the cream, a plan which is an 

 excellent one, costing very little trouble ; others wash the butter 

 in the churn with salt water, also a good plan ; and others again 

 prefer to salt the butter itself on the worker. The last is the 

 least successful plan of the three. In either case the salt 

 should be perfectly dry and ground in a mill until it is nearly as 

 fine as fl.our. In preparing cream for churning, it should never 

 be heated suddenly, it may be placed over-night in a warm 

 kitchen, and so gradually raised to the temperature required. 

 For cooling cream there is no better plan than hanging it down 

 a well, or partially submerging the vessels holding it in a 

 cistern of water below ground, a plan common in Holland. In 

 the heat of summer butter should be made in the very early 

 morning, and after working, left in a cold place to harden. It 

 should never be coloured or streaked, the former being artificial 

 and the latter the result of bad workmanship. Coarse salt 

 worked into butter which has not been deprived of the water 

 is retained in patches, thus giving the objectionable appearance. 

 In a brief sketch like this it would be impossible to enter 

 into a lengthened description of cheese-making. The late Dr. 

 Yoelcker, who prosecuted careful researches at the request of the 

 Eoyal Agricultural Society, published the result of his investi- 

 gations in the twenty-second and twenty-third volumes of the 

 Society's Journals. Anyone who is about to commence cheese- 



