542 HANDY-BOOK OF HUSBANDRY. 



in a large tin kettle and stood in cold, running water, or hung in a 

 well, or placed in a moderately warm room, as the season may 

 require. The churning is done on Tuesday and on Friday of 

 each week, the churn being large enough to work at one opera- 

 tion the entire accumulation of cream, which, of course, varies 

 according to the season. The churn being either warmed or cooled, 

 as the weather requires, by the use of hot or cold water, and the 

 cream being brought to a temperature of about 62° Fahrenheit 

 before being put in the churn, the separation of the butter is 

 usually effected in from twenty to thirty minutes. After the butter 

 has " come," and is thoroughly gathered, a little cold skim-milk 

 is put into the churn for the purpose of slightly solidifying the too 

 warm butter. By the removal of a plug at the bottom of the 

 churn the buttermilk is entirely withdrawn, and from a pint to 

 two quarts of cold water being added, the paddles are set in 

 motion for two or three minutes, after which the water is with- 

 drawn, and the butter is taken out and spread upon the table of the 

 butter-worker. This table, which slopes from the center toward 

 the outside where a high rim incloses the edge, is revolved on a 

 vertical axis by means of a cogged gearing connecting it with the 

 crank-shaft, which is also armed with a corrugated roller reaching 

 to within an eighth of an inch of the sloped surface of the table. 

 Next to the inner and outer ends of this roller there are stationary 

 scrapers, which force toward the middle of the roller the butter 

 which it has pressed too near either the outer or the inner rim of 

 the table. The amount that can be successfully worked at each 

 operation is about twenty pounds, the diameter of the table being 

 three feet.' By the turning of the crank the table is set in motion, 

 and the butter is worked into long slices, which are not, however, 

 entirely separated. The effect of the standing scrapers is to so 

 bend these slices that when they come under the roller a second 

 time they are cut in fresh places. In this way, by two or three 

 revolutions of the table the most of the buttermilk is worked out 

 of the butter, and is discharged through a hole and a pipe con- 

 nected with the edge next tne outer rim, the pipe conveying the 

 buttermilk to an iron cup surrounding the axis, from which it 



