CA TTLE THE DAIR Y. 873 



one hundred pounds of butter, though many are much larger. 

 It is now more generally recognized that a more perfect separa- 

 tion of the butter takes place at a somewhat lower temperature 

 than formerly employed, and fifty-eight degrees may now be 

 said to be the accepted temperature for churning. The process 

 of churning should occupy nearly one hour, and should be con- 

 tinued with regular revolutions of the churn. 



The theory of churning is now held by advance scientists 

 to be not a rupture of membraneous sacks inclosing the butter 

 globule which can not be proven to exist, but by the developing 

 of a new agency by the concussion produced by agitation of the 

 cream, named " Hydrate of Caseine." This new element pro- 

 motes adhesion among the butter particles and visible butter re- 

 sults as soon as the development is active enough. Be this as 

 it may, the churning at low temperatures is best, for undue 

 heat excites cohesion in the caseinous elements, which by greater 

 heat attach themselves to the butter globules, and a butter 

 highly charged with caseine, and white, soft, streaky in appear- 

 ance, is thus made from sound, well-produced cream, and as a 

 rule the result of excessive warmth in the churned cream. 



As soon as the butter has arrived at the granular stage, the 

 operation of churning should be suspended, and the buttermilk 

 drawn off. This can be best facilitated by first adding to it a 

 few gallons of weak brine or pure cold water to the butter, and 

 allowing it to permeate through the mass, aided by a few turns 

 of the churn. This " cuts " the caseinous matter and makes 

 more perfect separation. As soon as the buttermilk is drawn 

 off (and all escape of fine particles of butter can be avoided by 

 the use of a fine wire or hair sieve), the butter is submitted to 

 the washing process with very cold water, to remove the re- 

 maining traces of buttermilk. This may be continued until the 

 fluid runs clear, when the salt may be added and worked in by 

 the revolutions of the churn. The butter is then removed and 

 allowed to stand for about four hours in a temperature not 

 above fifty degrees, when it is placed upon a butter-worker and 

 worked free of moisture, and then packed into well-soaked ash 

 packages for market. 



