178 BUTTER. 



ncid of the milk, and then it is poisonous. Wooden 

 tra^^s ought to be well scalded, and dried in a cool place, 

 as often as new milk is put into them. 



If new milk be kept as warm as it comes from the 

 cow, no cream will rise on it ; but, when sufficiently cool- 

 ed, it separates from the rest and rises to the top. la 

 order then to eifect this, to the best advantage, the new 

 milk should be made as cool as possible, and the cooler 

 it is thus made, the more suddenly and effectually the 

 cream will rise. The cooler the cellars, therefore, in 

 which milk is kept, the better. To set milk pans, made 

 of tin, in beds of salt, would, no doubt, be useful when 

 the cellar is too warm ; and to set all milk vessels on a 

 lloor which is constantly covered with cold spring water, 

 is also an excellent plan ; and, where it can be done, 

 ought never to be omitted. Wetting the floor will an- 

 swer. 



Most of the cream comes last from the cow in milk- 

 ing. The last half pint, contains as much cream as the 

 IJrst quart, or perhaps three pints ; and, for this reason, 

 they ought to be milked as clean as possible. The 

 quantity of cream will be greater, if the milk of each 

 cow be strained into a pan by itself. In cold weather 

 the milk should be strained immediately after milking, 

 but in very warm weather it can be left till nearly 

 cool. 



In hot weather the cream should be skimmed from the 

 milk at or before sunrise, and in about twenty-four 

 hours after it is taken from the cow. In winter, milk 

 may remain unskimmed thirty-six or forty-eight hours. 

 The cream should be deposited in a deep pan, kept du- 

 rino" summer in a cool place, where a free air is admitted. 

 Unless churning is performed every other day, the cream 

 should be shifted daily into clean pans. If a pump 

 churn is used, it may be plunged a foot deep in cold 

 water, and remain in that situation during the whole 

 lime of churning, which will much harden the butter. 

 A strong rancid flavour will be given to butter if the 

 churn is placed so near the Are as to heat the wood in 

 the winter season. In churning it is necessary to keep 

 a regular stroke. After the butter is churned, it should 

 be perfectly cleansed from the milk before salting. 



