ON THE DAIKY. 19 



tj-'-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 under- 

 take to manage the business without having had experience. With- 

 out doubt many of these successful butter-makers, have the right rule 

 in their mitid, — but have never yet so defined it as to bo able to con- 

 vey it to others. The probability is, the longer the cream remains the 

 more there wil'. be of it ; but may it not remain so long as to impair 

 the quality of the butter ? This may depend much upon the char- 

 acter of the place where and the vessels in which it is set. Nearly 

 all speak of setting the milk in tin p>ans ; — how deep it shall be, 

 whether two, four or six inches, they do not say. All concur in as- 

 signing 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 n 

 neat apartment excavated below the ordinary 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 ad- 

 vantage. The kind of churn, and the temperature of the cream :at 

 the time of churning, are both to be considered. It is said a tem- 

 perature from GOo to 65o is the most favorable. If this be so., it 

 should always be brought to this temperature, before the agitation of 

 the cream is commenced. Crowell's Thermometer Churn is con- 

 structed with special reference to this point. It also professes to 

 promote a proper circulation of the air, at the time of churning. 

 Whether this air movement is fanciful or real, I leave to wiser chem- 

 ical heads than my own. The quality as well as the quantity of th'O 

 butter depends much upon the churning process. When dog days 

 come on, we have frequently heard complaints that the cream was 

 bewitched and the butter would not come ; when in truth the fault 

 was not in the cream, but in those who managed it. 



Many of these little things which a skilful manager of a dairy is ac. 

 customed to observe and practice, and which are thought too trifling 

 to be noticed, may in fact constitute the real differences between the 

 making of good and ordinary butter. That such differences do exist, 

 we see exemplified every week. Take for instance, in any of our 

 towns, two farmers, situate side by side, on lands similar; you will 

 find one of these going into market on Saturday, with butter, soft 



