CAITLK. 145 



" It is difficult to reach fully the truth of the first proposition. But 

 we can approximate to it, and then adapt our practice as nearly to such 

 standard or rule as it is possible to do. The temperature of the room 

 where the milk is set must never exceed 65° F., and must be as steady 

 and even as possible. The atmosphere of the same must be kept perfectly 

 pure ; for any odor peculiar to the decomposition of vegetable or organic 

 substances mingling therewith, will inevitably leave its taint upon the 

 milk and its product. 



When the casein is precipitated or the milk coagulated, it is ready to 

 churn. It must not stand until the second change takes place in the 

 lacteal or the sugar of milk ; that is, until the lactic acid becomes bu- 

 tyric acid, the latter stage of which may be known from the discolored 

 spots of mould gathered on the surface of the cream. The thick milk 

 should always be emptied with the cream into the churn. There are 

 two important reasons in support of this method. First, the cream never 

 all rises to the surface, and there must always remain with the coagu- 

 lated part quite a fraction of the fatty matter, which is lost if not 

 churned. Second, there is a virtue in the casein and lactic acid which 

 is essential in the process of churning to import to the product the ele- 

 ment of preservation. It is a fact which should be known by all dairy -men 

 and dealers, that the product of cream exclusively, however skillfully 

 manipulated, will not, if packed for keeping, preserve for any length of 

 time the finer qualities of good butter. 



"The milk in the churn, when fit for churning, should indicate 64° 

 Fah., and should be agitated with a movement of the dash at not less 

 than fifty strokes to the minute. Less motion will fail to divide properly 

 the butter from the milk. When done, the butter should be taken from 

 the churn and thrown into a tub or a small churn partly filled with water 

 42° to 44"^ Fah., and the buttermilk forced out with a small dash. It 

 should then be put into trays and washed until the water used ceases to 

 be the least discolored with buttermilk. It is then ready for salting, 

 which should be done and the trays immediately carried to the cellar. 

 The proper amount is 1^ oz. to the pound of butter after working — ^. ^., 

 the butter should retain that amount when ready for packing. When 

 it has stood three or four hours after the first salting, it should be stirred 

 with a ladle and left in the form of a honey-comb, in order to give it 

 the greatest possible surface exposure to the air, which gives color and 

 fixes the high flavor. 



" Butter when well manufactured, while standing preparatory to pack- 

 ing, is composed of granulated particles, between which are myriads of 

 infinitesimal cells filled with brine, which is its life. At this period it 

 should be touched with a light hand, as too much and too careless work- 

 ing will destroy its granular and cellular character, and reduce the whole 

 to a compact and lifeless mass, with an immediate loss of flavor, and a 

 certain and reliable prospect, if packed, of a rapid change of its character 

 from indifferently good to miserabl}' poor butter. It should never be 

 worked in the tray while in a dry state, or all the ill results just alluded 

 to will be realized. As a general rule, after the butter has stood in the 

 trays twenty-four hours, and has been worked three or four times, as 

 directed, it is ready for packing. After the firkin is filled, it should stand 

 7 



