CHAP, xxii.J FARMING FOR LADIES. 433 



surface. These coolers are next emptied, while the milk is 

 yet free from acidity, into a clean, well-scalded vat, of size 

 to contain the whole milking, or two milkings if both are 

 sufficiently cooled, where it remains till churned. If 

 another milking, or meal of milk, be ready before that 

 which has begun to become sour, that second meal may be 

 put into the same vat ; but if the first has soured, or is ap- 

 proaching to acidity, before the second quantity has com- 

 pletely cooled, any further admixture would lead to fermen- 

 tation, and injure the milk. It is necessary that the whole 

 milk become sour before it be churned ; but the whole of it 

 must become so of its own accord, and by no means forced 

 into acidity by any mixture of sour milk with that which is 

 sweet. The utmost care should, however, be taken not to 

 allow the coagulum, or curd, of the milk in the stand-vat 

 to be broken till the milk is about to be churned. If it be 

 not agitated, or the " lapper" (as it is termed in dairy lan- 

 guage) broken, till it is turned into the churn, it may stand 

 from a day to a week without injury. 



" If these rules be attended to, the butter will be rich, 

 sound, and well-flavoured, and the butter-milk will have a 

 pleasant, palatable, acid taste : but wherever fermentation 

 has been excited, or the lapper broken, and the milk run 

 into curds and whey, the fermentation so begun will con- 

 tinue in the butter-milk after that operation, and will be- 

 come acrid and unwholesome. When duly prepared and 

 manufactured, the milk will be the better with a fifth or a 

 fourth part of water mixed into it, than milk (hat has been 

 fermented before being churned would be without a drop of 

 water mixed with it." 



"Whether the butter be made of cream or 

 whole milk, the churning is done in the same 

 manner : but the latter, from being the so 

 much larger quantity, is of course so much 



2f 



