228 CHURNING MILK. SQUARE BOX CHURN. 



milk in one cellar, and butter in another. Too much 

 care cannot be taken by dairymen to observe the time 

 of churning. I usually churn from one hour to one 

 hour and a half, putting from one to two pails of cold 

 water in each churn. When the butter has come, I 

 take it out, wash it through one water, set it in the 

 cellar and salt it, then work it from three to five 

 times before packing. Butter should not be made quite 

 salt enough until the last working. Then add a little 

 salt, which makes a brine that keeps the butter sweet. 

 One ounce of salt to a pound of butter is about the 

 quantity I use. I pack the first day, if the weather is 

 cool ; if warm, the second. If the milk is too warm 

 when churned, the quantity of butter will be less, and 

 the quality and flavor not so good as when it is at a 

 a proper temperature, which, for churning milk, is from 

 60 to 65." 



But, whichever course it is thought best to adopt, 

 whether the milk or cream is churned, it is the concus- 

 sion, rather than the motion, which serves to bring the 

 butter. This may be produced in the simple square box 

 as well as by the dasher churn ; and it is the opinion of 

 a scientific gentleman with whom I have conversed on 

 the subject, that the perfect square is the best form of 

 the churn ever invented. The cream or milk in this 

 churn has a peculiar compound motion, and the concus- 

 sion on the corners and right-angled sides is very great, 

 and causes the butter to come as rapidly as it is judi 

 cious to have it. This churn consists of a simple square 

 box, which any one who can handle a saw and plane can 

 make, hung on axles turned by a crank somewhat like 

 the barrel churn. No dasher is required. If any one 

 is inclined to doubt the superiority of this form over all 

 others, he can easily try it and satisfy himself. It costs 

 but little. 



