436 FARMING FOR LADIES, [chap. xxii. 



— as its formation is technically called — too 

 soon ; and, if intensely cold, it sometimes will 

 not come at all. In cold weather the churn 

 should, therefore, be always scalded with hot 

 water, and in summer rinsed with that which 

 is cold. It is also, in many cases, requisite 

 to add cold or boiling water — as the case may 

 be — either to check, or to facilitate the coming 

 of the butter ; but if not absolutely requisite, 

 the churning will be better executed without 

 any mixture of either hot or cold water. The 

 degree of heat at which butter can be made, 

 ranges from about 45 to 76 degrees of Fah- 

 renheit, but it has been found by experience 

 that the best quality is procured at about 

 51 degrees, and the greatest quantity at 56 

 degrees, as the process of churning will, in 

 the course of an hour, raise it four or five 

 degrees higher. The temperature in the dairy 

 should, therefore, be kept as nearly as possible 

 to, at first, 50 degrees of Fahrenheit, and not 

 be allowed to go higher than 55 degrees ; for, 

 if the churning be begun at the lower degree, 

 it will in all probability arrive at the higher 

 before the operation can be completed : but 

 the better mode, both as to quantity and qua- 



