BUTTER AND CHPJESE-MAKING. 393 



dissolved in a little water, put into each pail of milk before 

 straining, to correct the acidity as it is formed, will increase 

 the quantity of cream, and improve the quality of the but- 

 ter. Milk, if kept at the proper temperature, need not stand 

 over thirty-six hours. If the cream does not rise in that 

 time, the quality of the butter will be impaired by the for- 

 mation of a bitter acid, which gives to the butter a dis- 

 agreeable flavor. In winter the quantity of cream will be 

 increased, and its quality improved, by bringing the milk to 

 a temperature of about 120 before setting. 



Cream. As soon as the cream is taken from the milk it 

 should be placed in stone jars or tin pails and set in a cool 

 place. Sprinkle a small handful of fine salt over the top of 

 the cream, and let it stand until churned. Should there 

 be any milk at the bottom of the jar it should be sepa- 

 rated from the cream, for the cheesy particles of the sour 

 milk become mixed with the butter during the process of 

 churning, and give it the white cheesy appearance which 

 is sometimes observed when the butter " comes white." The 

 cheese decomposes upon exposure to the air, and renders 

 the butter rancid. Such butter should never be packed 

 with the good, for it will surely spoil the whole ; " a little 

 leaven will leaven the whole lump." 



Churning. The proper temperature at which to churn 

 cream is from 55 to 60, and care should be taken that the 

 cream be " washed down " so that all will granulate at the 



same time. When the butter u has come " to the size of 



17* 



