CATTLE THE DAIRY. 851 



able shape and mode of operation have been made, rocker 

 churns, swing churns, pump churns, crank churns, and churns 

 invented by cranks, who either promise good butter in three 

 minutes or twice as much as the cream contains. It is 

 doubtful, however, if there has ever been a churn invented 

 superior to the old dash churn, so far as making good butter 

 is concerned, although there are others which are more easily 

 operated. 



It is generally conceded by all dairymen that it is not de- 

 sirable to churn too rapidly, and fifty minutes is the quickest 

 time in which they wish the churning done, and many prefer an 

 hour and a half. The moderate, long-continued agitation, pro- 

 duces butter of a firmer, more waxy consistency, than more 

 rapid churning. As the dash churn is too laborious for the 

 dairy, I would recommend the square box or rectangular churn. 

 I used one of them for several years, and found it easy to 

 operate, and that it produces butter of excellent quality. It is 

 simply a square box, with no dash or paddles of any kind. It 

 is hung by two opposite corners and slowly revolved, the cream 

 falling from corner to corner. It turns almost as easily with 

 several gallons of cream in it as when empty. After the butter 

 comes the buttermilk is drawn off, and the salt thrown into the 

 churn, and by turning the churn slowly the butter is gathered 

 and much of the buttermilk worked out and the salt well 

 mixed. 



Some prefer to churn the cream sweet, but more butter can 

 be made if it is allowed to sour slightly or "ripen," and it is 

 claimed that the butter has better keeping qualities than when 

 made from sweet cream. If the cream is to be kept after sour- 

 ing, sprinkle a handful of fine salt over the top. 



The temperature at which the best butter can be made is 

 from fifty-five to sixty-five degrees ; in summer a lower temper- 

 ature is required than in winter, for it will rise several degrees 

 while churning. Always regulate the temperature of the cream 

 by a thermometer, as the quality of the butter depends very 

 much on temperature, and no one can tell by the finger whether 

 it is right or not. If the cream is too cold it will take a much 



