ADVAiNTAGE OF CFIURMi\G THE WHOLE MILK. 557 



10 add hot water to the cream to raise it even to 55°. But in summer, 

 and ('.specially in hot weather, it is difficult, even in cool and well or- 

 dered dairies, to keep the cream down to this comparatively low temper- 

 ature. Hence if the cream he then churned, a second rate butter, at best, 

 is all that can be obtained. 



Milk, on the other hand, requires a temperature of 65*^ — ten degrees 

 higher than cream — and therefore neither summer nor winter weather 

 materially affects t^ie ease of churning it. In winter, its temperature is 

 raised by hot water, as that of cream is, and even in summer there can 

 be few days in our climate — where the milk is kept in a well contrived 

 dairy — in which it will not be necessary to add more or less hot water in 

 order to raise the milk to 65° F. Thus, where the entire milk is churned, 

 the same regular method or system of churning can be carried on through- 

 out the whole year. No difficulty is to be apprehended from the state 

 of the weather, nor, so long as the quality of the milk remains the same, 

 is there reason to apprehend any chaftige in the quality of the butter. 

 The winter butter and the summer butter may be alike j5rm, finely fla 

 voured, and rich in colour. 



The alleged advantages of churning the entire milk rather than the 

 cream may be thus stated : — 



a. The proper temperature can be readily obtained both in winter and 

 in summer. 



6. A hundred gallons of entire milk will give in summer five per cent, 

 more butter than the cream from the same quantity of milk will give 

 (Ballantyne). 



c. Butter of the best quality can be obtained without difficulty both 

 in winter and in summer. 



d. No special attention to circumstances or change of method is at 

 any time required. The churning in winter and summer is alike simple 

 and easy. 



e. The butter is not only of the best quality while fresh, but is also 

 best for long keeping, when properly cured or salted (Ballantyne). 



To these advantages it is set off, that except in the neighbourhood of 

 large towns, the butter-milk is of little value — while from the skimmed- 

 milk, a marketable cheese can always be manufactured. But this ought 

 to be no objection, where churning the whole milk would otherwise be 

 preferred, since it is little more difficult to make cheese from the sour 

 butter-milk than from the sweet skimmed-milk. To this point I shall 

 direct your attention hereafter. 



9°. Cleanliness. — It seems almost unnecessary for me to allude to 

 cleanliness as peculiarly necessary to the manufacture of good butter. 

 But I do so to bring under your notice the fact, that cream is remarkable 

 for the rapidity with which it absorbs and becomes tainted by any un- 

 pleasant odours. It is very necessary thai the air of the dairy should be 

 sweet, that it should be often renewed, and that it should be open in no 

 direction from which bad odours can come. 



§ 13. Of the fatty substances of which butter consists, and of the acid of 

 butter {butyric acid,) and the capric and caproic acids. 

 1°. Butter fat. — I have already mentioned to you that if the butter as 

 it is taken from the churn be melted in water of a temperature not ex- 

 24 



