

108 THE FARMER'S AND 



stands in the milk-room, and is worked by a dog-power 

 machine, on the outside of the building. The milk-room 

 should be used exclusively for dairy purposes. 



DAIRY UTENSILS. The cows are milked into wooden 

 pails, not painted on the inside, and kept perfectly sweet. 

 They must be thoroughly cleansed, dried, and aired, 

 morning and evening ; and never be used for any other 

 purpose. The pans should be shallow, with sides much 

 more slanting than the usual pattern of pans which we 

 see at the tin-shops, and be kept as bright as silver ; they 

 also must be well aired in the sun. 



THE MILK. This must stand in the pans, undisturbed, 

 until the whole of the cream has risen ; (some of our best 

 dairy-women say until it is " loppered," or thick,) both 

 milk and cream are then put into the churn together, at a 

 temperature of about fifty-five of Fahrenheit; the churn 

 is then worked with a rapid stroke, say from 60 to 75 per 

 minute, until the butter " begins to come," when the brake 

 is put upon the wheel, and the churn is worked more and 

 more moderately, until the butter is entirely separated 

 from the buttermilk. Upon taking the butter from the 

 churn, it is washed with cold water, salted, and thoroughly 

 worked with a wooden ladle, upon the marble table. It 

 must never be worked with the hand, as the warmth of 

 the hand will injure it. It is then set aside in a cool place, 

 until the next day, when it is again, in like manner, 

 worked until every drop of the buttermilk is extracted. 

 It is then fit for packing away, or for use. The butter 

 must at no time be allowed to get soft. 



CHURNING MACHINE. 



BY JAS. M. THOMAS. 



A, fly-wheel, may be made of oak plank or any heavy 

 timber. C, lever to which the churn-dash is attached. 



