THE EARTH'S BOUNTY 



ment of the family which causes putrefac- 

 tion, gassy fermentations, and other evil 

 changes; whereas the quickly congealed skim 

 milk is only congenial to the desirable family, 

 which, when introduced into fresh cream, 

 create the nutty flavor, which makes the best 

 butter such an appetizing luxury. 



We churn three times a week in the sum- 

 mer, and twice in the winter, and use a large- 

 sized barrel churn, which must be rinsed out 

 with cold water in the summer and hot in win- 

 ter. The cream, also, must be 55 degrees in 

 summer, and 56 degrees in winter, when 

 turned into the churn. A steady revolution 

 of the paddles, at a rapid rate, if maintained 

 for twenty or thirty minutes, is sure to bring 

 butter; but, after a little practice, the sound 

 will convey the exact condition inside the 

 churn without timing or looking. 



When the butter is collected into small 

 pieces the size of marbles, run out the butter- 

 milk, and replace it with the same quantity 

 of water, at the same temperature, and in 



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