METHODS OF CHURNING. 309 



ing of the cream is hastened by warming, either by 

 holding the cream-pot over a coal-pan, or on a hearth- 

 plate. 



The remainder, the skim-milk from the milk bowls 

 or pans, sour milk, or butter-milk, is poured into a par- 

 ticular vessel, and made into spice-cheese. 



Besides the methods here described for keeping milk 

 for butter, milk is used for other purposes. Sweet 

 milk cheese is made of the unskimmed milk : cream is 

 used in the house for coffee. Rennet is also added to 

 fresh milk, and the product is immediately sold, being 

 greatly relished by many. From skim-milk and butter- 

 milk put together is made an article called kramery, 

 by cooking the mixture, putting it into a linen bag, 

 and hanging it in a cool part of the milk-cellar, or else- 

 where, when the liquid drops out and leaves a mass of 

 considerable consistence, called Hangebast. 



As soon as the milk is taken from the vessels, they 

 are taken out of the cellar and carefully cleansed and 

 dried before being used again. 



Methods of Churning. — Churning is the principal 

 operation in the manufacture of butter, for by it the 

 fatty particles are separated from the other constitu- 

 ents. There are several methods in Holland of effect- 

 ing this separation of the butter globules. The oldest 

 and simplest is that of putting the cream into an 

 upright churn, in which the cream is agitated by mov- 

 ing a long dasher, pierced with holes, up and down, till 

 the object is accomplished. 



There are, strictly speaking, o lly two forms of the 

 churn which are used in all parts of the country. One 

 is broad at the bottom and narrow at the top. This 

 has been known from the earliest times, and is called 

 the old churn, Fig. 100. 



This old churn is still used in many dairies, and if 



