400 MASSACHUSETTS AGRICULTUTIE. 



utensil used. Cast-iron pans, tinned on the inside, are the best 

 coolers ; these, and the pails, &c., should all be exposed daily 

 to the sun. Milk but twice a day, and be sure that you strip 

 perfectly clean. Allow no harsh, rough, cross-grained milker 

 to approach your cows any sooner than you would a slut or 

 snufl-taker to enter the dairy room. With regard to churning, 

 the cream should be of the temperature of about fifty-three 

 degrees. This is declared to be the very best temperature for 

 churning, if you would make butter of the finest quality. If 

 you desire to obtain the greatest quantity, churn at fifty-six 

 degrees. When the churning is done, place the butter in pure 

 cold spring water, with some salt in it, preparatory to freeing 

 it from every particle of milk. Butter should be salted at the 

 rate of about one pound of the finest and purest salt that can 

 be obtained to every fourteen pounds of butter. 



The process of obtaining the cream to an extent hitherto 

 unattainable, has been eifected by Mr. Carter, an Englishman, 

 who details his experiment, in a paper presented to the Society 

 of Arts, as follows : — 



" A peculiar process of extracting cream from milk, by which 

 a superior richness is produced in the cream, has long been 

 known and practised in Devonshire ; this produce of the dairies 

 of that county being well known to every one, by the name of 

 ' clotted ' or <■ clouted cream.' As there is no peculiarity in the 

 milk from which this fluid is extracted, it has been frequently a 

 matter of surprise that the process has not been adopted in 

 other places of the kingdom. A four-sided vessel is formed of 

 zinc plates, twelve inches long, eight inches wide, and six 

 inches deep, with a false bottom at one-half of the depth. The 

 only communication with the lower compartment is by the lip, 

 through which it may be filled or emptied. Having first placed 

 at the bottom of the upper compartment a plate of perforated 

 zinc, the area of which is equal to that of the false bottom, a 

 gallon (or any given quantity) of milk is poured (immediately 

 when drawn from the cow) into it, and must remain there at 

 rest for twelve hours ; an equal quantity of boiling water must 

 then be poured into the lower compartment through the lip ; it 

 is then permitted to stand twelve hours more, (i. e, twenty-four 

 hours altogether,) when the cream will be found perfect, and 



