THE DAIRY. 301 



but tedious and laborious process, and will answer only when 

 the quantity made is small. The barrel-churn, and others of 

 improved construction, is recommended. A critical examina- 

 tion of the different kinds should be had before purchasing 

 and the dairyman should fully understand the principles upon 

 which his patent or improved churn is constructed. 



Butter may be obtained either by separating the cream from 

 the milk and then churning it, or by churning the milk and 

 cream together. By the first method, the best butter is ob- 

 tained by the second, the largest quantity. It is a point of 

 practice with many Pennsylvania farmers to cool the milk as 

 soon as drawn from the cows, by reducing it to the tempera- 

 ture of the interior of the milk-house, which in summer scarcely 

 exceeds 50. By this means, the milk remains sweet much 

 longer than it otherwise would, and sufficient time is allowed 

 for it to throw up all the cream, so there is no loss. 



If it is concluded to have the butter produced from cream, 

 the cream from each successive milking is put into a vessel 

 until a sufficient quantity shall be collected; when the quantity 

 is obtained, and before the cream arrives at too great a degree 

 of acidity, it is put into the churn, in which, after being regu- 

 larly agitated for about the space of an hour, the butter will be 

 separated. It appears in the shape of small kernels, which are 

 united by the pressure of the dasher against the bottom of the 

 churn, and soon forms a solid mass of butter, which is then re- 

 moved, carefully worked and kneaded in cold water, until the 

 milk is entirely separated, which is known by the water coming 

 off pure and clear.* "The best temperature of the cream for 

 the separation of the butter, appears to be about 60 in cold 

 weather it may be raised somewhat higher by the addition of 

 hot water." 



It is frequently the case, that butter when taken from the 

 churn, is worked too much; that is, the process of working by 

 the hand, beating and pressing it down with a cloth, in order 

 that the remaining milk may be absorbed, is carried to excess. 

 The less it is kneaded or beaten the better; for the more it is 

 worked, the more tough and gluey it will become. When the 



* Judge BUEL says, "our dairywomen have added two rules, viz: 1. "That 

 no water be suffered to come in contact with the butter in any stage of its pro- 

 cess; because it tends to lessen the essential volatile matter (principle) which 

 gives to butter its rich peculiar flavour. 2. To have the salt incorporated 

 with the butter in the first operation of working; and after an interval of 

 twenty-four hours, to apply again the butter ladle until the whole of the liquid 

 is expelled. By this operation the salt is dissolved and effectually blended 

 with the butter, which is freed more completely from the butter-milk." The 

 practice is certainly not to be commended; and it has been relinquished in 

 many well managed dairies in the butter circle of Philadelphia. 

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