6 ESSEX SOCIETY. 



There are many facts, in relation to the making of butter, of 

 great importance, to be distinctly noted. Instance, from some 

 we learn, that the quantity of butter is materially influenced 

 by the manner of milking the cows, — ^by being careful entirely 

 to exhaust the bag at each milking ; one pint, at the close, be- 

 ing said to be of as much value diS four at the commencement. 



It is presumed that there is a certain point of time, after the 

 milk has been set, when the cream can be severed from the 

 milk to the best advantage. We have looked through the 

 statements, to ascertain when this is. We find them varying 

 from twenty-four to seventy-two hours ; about as definite as 

 the size of a piece of chalk. What is wanted, is a rule, for the 

 guidance of those who shall undertake to manage the business, 

 without having had experience. Without doubt, many of these 

 successful butter-makers have the right rule in their mind, but 

 have never yet so defined it, as to be able to convey it to oth- 

 ers. The probability is, the longer the cream remains, the 

 more there will be of it ; but may it not remain so long, as to 

 impair the quality of the butter ? This may depend much 

 upon the character of the place where, and the vessels in which 

 it is set. Nearly all speak of setting the milk in ti7i pans ; — 

 how deep it shall be, — whether two, four, or six inches, — they 

 do not say. All concur in assigning a clean, airy, and cool 

 place, for the milk to be set in ; and all concur in approving of 

 entire cleanliness in all the departments. 



What shall be done with the cream, after it is collected ? 

 Some place it in a bucket, in the well ; others, in pots, in 

 vaults constructed for the purpose. The best position we have 

 noticed, is to have a neat apartment excavated below the ordi- 

 nary cellar, and there to keep it, until the convenient time for 

 churning. This should be as often as a sufficient quantity is 

 accumulated, to be churned to advantage. The temperature of 

 the cream, at the time of churniug, is also to be considered. It 

 is said, a temperature from 60° to 65° is the most favorable. 

 If this be so, it should always be brought to this temperature, 

 before the agitation of the cream is commenced. 



Many of these little things, which a skilful manager of a 

 dairy is accustomed to observe and practice, and which are 



