ON THE DAIRY. 2S 



tical question, applicable to every churning ; quite too important 

 therefore to be left in doubt. Probably most persons do as their 

 mothers used to do, without inquiry whether there is any better 

 mode of proceeding. In an intelligent article upon this subject, from' 

 one of the most successful makers of butter in this county, (see 

 Transactions for 1840, p. 72,) we find this sentence : — "More de- 

 pends on this thun any part of the process in making good butter. 

 If our dairy women would apply double the labor to half the quantity 

 of butter, and thereby thoroughly remove all particles of buttermilk, 

 this one half would be worth more than the whole in the condition it 

 is usually sent to the market."* 



The churning process is an essential part of the making of butter. 

 At our request, Mr. Felton, who has for several years obtained the 

 first premium on butter, has annexed to his statement an account of 

 his mode of churning. We looked in vain through the several state- 

 ments for information on this point. If it be true as it is said to be, 

 that some kinds of churns will bring the butter In one half the time,, 

 with less than half the labor that others require, this Is a fact of 

 great importance in determining the best mode of making butter. 



We have heard of many improved churns, but have seen none, the 

 structure and principles of which better correspond with our ideas of 

 utility, than Crowell's Patent Thermometer Churn. We cannot sa 

 well express the idea we wish to convey, as in the letter annexed, 

 from a gentleman, himself expert in all the arts of butter-maklng.f 



* I am informed by a lady, wlio was instructed by her mother, who for a period tlie memory of 

 man runneth not to the contrary, had the reputation of making tlie very best of butter, tlial sha 

 never applied cold water or any other water to the butter after it was churned. She considered 

 such application injurious ; — especially if the butter was intended to be put down as she said, — 

 that is, to be preserved for future use. That it would not keep so well when soaked in water ; 

 was not so fine flavored ; and was more likely to become rancid. Perhaps my respect for this lady, 

 ' (who is my mother) influences my opinions, nevertheless there are hundreds, in Salem and vicinity 

 ' who for years used tlieir butter, when they had vigor to \vork it, who will bear testimony that no 

 more reliable authority could be cited. In a matter of this kind I should place more confidence in 

 the practical experience of a sensible woman, than in all the chemical analyses of all the Davys, 

 and Leibig"s combined. 



tDKAR Sir, — I have u;^ed the " Thermometer Churn" this season, and have been nnich pleased 

 with it. It possesses a decided advantage in the spring and autumn, when the cream is generally 

 i so cold as to be a long time in forming butter in other churns, as by filling the space between the 

 zinc and the outer side of the churn with hot water, the cream may be ea.sily brought to the pro- 

 per temperatiu-e for chunu'ng. In warm weather, however, I do not think much is to be gained by 

 : filling this space with cold water, as the cream should be suiliciently cooled before it is put into the 

 I churn ; and if it is not, it could hardly be done by cold water in the short time generally occnpied 

 I ia chuniin*. Still, in warm weather, I have fovind ihal the Thermometer Churn will bring the 



