CHURNING BY HORSE POWER. 225 



four hours. The pin is then drawn from the cylinder, 

 and the milk flows out, leaving the thick cream, which 

 is prevented from flowing out by the smallness of the 

 holes in the cylinder. 



With the form of pans in most common use in this 

 country, which are circular, three or four inches deep, 

 this shallow depth of milk causes a little more trouble 

 in skimming ; but, if the principle is correct, the form 

 and depth of the pan will be easily adapted to it, 



After the cream is removed, it is put into stone or 

 earthen jars, and kept in a cool place till a sufficient 

 quantity is accumulated to make it convenient to churn. 

 If a sufficient number of cows is kept, it is far better 

 to churn every clay ; but in ordinary circumstances 

 that may be oftener than is practicable. The more 

 frequently the better ; and the advantages of frequent 

 churning are so great that cream should never be kept 

 longer than three or four days, where it is possible to 

 churn so often. 



The mode of churning in one of the many good 

 dairies in Pennsylvania, — that of Mr. J. Comfort, of 

 Montgomery county,— is as follows: He uses a large 

 barrel-shaped churn, of the size of about two hogsheads, 

 hung on journals supported by a framework in an adjoin- 

 in^ building. It is worked by machinery in a rotatory 

 motion, by a horse travelling around in a circle. The 

 churning commences about four o'clock in the morn- 

 ing in summer, the cream being poured into the churn 

 and the horse started. When the butter has come, a 

 part of the butter-milk is removed by a vent-hole in the 

 churn. Then, without beating the mass together, as is 

 usual, a portion of the butter and its butter-milk is taken 

 out by the spatula and placed in the bottom of a tub 

 covered with fine salt, and spread out equally to a 

 proper depth ; then the surface of this butter is cov- 



15 



