376 THE IMPROVED ART OF FARRIERY, 



comes warm The cream should then be deposited in 

 a deep pan, placed in the coolest part of the dairy, or 

 in a cool cellar, where free air is admitted. In hot wea- 

 ther, churning should never be less frequent than 

 twice a week. 



This work should be performed in the coolest time 

 of the day, and in the coolest part of the house, where 

 there is a free draught of air. Cold water should be 

 applied to the churn, first by filling it with this some 

 time before the cream is poured in, and then by 

 immersing it in water to the depth of a foot or so 

 during the operation, provided we use the pump- 

 churn ; or by applying wet cloths to it if we use a 

 barrel-churn. Such means are generally necessary to 

 prevent the too rapid acidification of the cream, and 

 formation of the butter. The winter season, and cold 

 weather, of course require an opposite practice, but 

 we can hardly be too cautious in the application of heat ; 

 for the common practices of wrapping the churn in a 

 warm cloth, plunging it into hot water, adding warm 

 milk to the cream, or placing the churn near the fire, 

 all tend to injure the butter. The best way, perhaps, 

 is to heat the churn by filling it with boiling water 

 before the cream is put in, and to place it in the 

 warmest part of the house, but not close to the 

 fire. 



The operation of churning ought to be moderate, 

 equable, and unremitting ; for if we stop or relax in 

 our exertions the butter will go bad, as it is called • 

 and if the motion be too quick and violent, the butter 

 will imbibe a very disagreeable flavour. This, in some 

 districts of Scotland, is known by the phrase *' bursting 

 the churn." The processes for making butter have 

 been various in different ages, and among different 

 nations. 



