CHAP. XXII.] FARMING FOR LADIES. 427 



which is becoming sour, without mixing the 

 different sorts until the moment of churning ; 

 and if this can be conveniently done, it is in 

 our opinion the better practice. Much must, 

 however, depend upon the state of the cream, 

 for, if disposed to become too thick or lumpy, 

 a little stirring may not be improper, as it 

 can do very little, if any, harm; and at all 

 events, if the dairy-maid be not a simpleton, 

 she may, after a few experiments, decide upon 

 which is best. 



The operation of churning, though very 

 simple, yet demands great steadiness and 

 regularity of motion, and should be continued 

 without intermission until the mass of butter 

 is formed ; for if the strokes of the churn be 

 not uniform, and at a proper rate, the butter 

 will not be well made. If too quickly done, 

 it will over-heat ; and if too slowly, will not 

 " come," or form into butter, in due time. It 

 should not, therefore, be committed to any 

 one who cannot be depended upon for carry- 

 ing it through without stopping. 



In large dairies the churning requires so 

 much strength, and occasions so much labour 

 if done steadily, that the cow-herd is fre- 



