THE DAIRY. 535 



" Fahrenheit, surrounding them to about the height of the 

 '* milk. 



" The cream is taken off after twenty-four hours, and is kept 

 " in deep vessels having a capacity of about twelve gallons. 

 " These vessels are not covered, and as the room is scarcely 

 '' warmer than the water, the cream is kept at about fifty-eight or 

 " fifty-nine degrees, until it is put in the churn. 



" Having inspected the dairy arrangements, we took our trav- 

 *' elers' appetites to the supper-table, where we were regaled 

 " with such butter and with such cream as only Jersey cows can 

 "give, and then we passed a long evening in a discussion of the 

 "merits of the breed and of its individual members which we had 

 " examined since our arrival ; and in devising the ways and means 

 " for making — by the aid of windmills and otherwise — such sub- 

 " stitutes for the spring-house as our more scantily-watered farms 

 " might admit of. 



" Churning. — The next morning we rose at half-past four to 

 "see the churning and butter-making. The churn is a large 

 " barrel (bulging only enough to make the hoops drive well) with 

 " a journal or bearing in the center of each head, so that it may 

 " be revolved by horse-power. This barrel has stationary short 

 " arms attached to the inside of the staves, so arranged as to cause 

 " the greatest disturbance of the milk as it passes through them 

 " in the turning of the churn. At one side is a large opening 

 " secured by a cover that is screwed firmly into its place — this is 

 " the cover or lid of the churn. Near it is a hole less than an inch 

 " in diameter, for testing the state of the churning and for drawing 

 " off the buttermilk. This is closed with a wooden plug. 



" The churning lasted about an hour, at the end of which time 

 " it was necessary to add a little cold milk to cause the butter to 

 "gather. This being secured, and the buttermilk drawn off, cold 

 " water was twice added, a few turns being given each time to the 

 " churn, and when the last water was drawn off it came nearly 

 " free of milkiness. A crank was then put on to an arm of the 

 " churn, the horse-power thrown out of gear, and a gentle rocking 

 " motion caused the butter to be collected at the lower side, directly 



