MILCH COWS. 311 



The milk room is upon the second floor of the house, and 

 miming its whole width, ventilated by windows at the north 

 and Bouth, and in the winter months warmed to a proper dc- 

 gree by a stove. 



Tin pans arc used in which to keep the milk, filled generally 

 to a depth of two or two and one-half inches. 



The cream,, as it is skimmed, is poured into stone pots, which 

 in warm weather are kept in a refrigerator, and during the 

 winter stands in the milk room. 



The times of churning depend upon the quantity of cream. 

 During this summer there have been four churnings a week. 



The time usually occupied in churning is from fifty minutes 

 upwards. This is deemed a matter of importance. We con- 

 sider it much better to bring the cream to the degree of 

 temperature necessary to the formation of butter by a steady, 

 moderate agitation, than to use artificial heat to take it to that 

 point before commencing to churn. By such moderate, long- 

 continued agitations, we think the butter has a firmer, more 

 waxy consistence than it can have by more rapid churning. 

 The churn used is " Gait's." Numerous trials have been made 

 with many of the other kinds of churn in comparison with 

 this, and the result has been uniformly favorable to this pat- 

 tern. 



When the butter has come the buttermilk is drawn off, and 

 the butter, after being thoroughly worked, is salted with from 

 one-half to three-fourths ounces of salt to the pound. It is 

 now set away for twenty-four hours, when, it is again worked 

 over thoroughly and made into pound lumps with wooden 

 " spatters." After standing another twenty-four hours it is 

 sent into market. 



In " working " butter we use a table over which a fluted roller 

 is made to pass, rolling out butter into a thin sheet, and com- 

 pletely and entirely depriving it of buttermilk. 



From many years' experience, the observation is warranted 

 that by no other process of manufacture can the buttermilk be 

 so completely extracted. 



I am aware of the truth of the objection made, that the 

 shrinkage occasioned by its use is too great; yet there is in 

 fact a difference in the worth of the butter made upon it, over 



