CHURNING THE CREAM. 229 



In some sections the milk is churned soon after milk- 

 ing ; in others, the night's and morning's milk are mixed 

 together, and churned at noon ; in others, the cream is 

 allowed to rise, when the milk is curdled, and cream, 

 curd, and whey, are all churned together. 



A successful instance of churning only the cream 

 is found in the statement of Mr. Lincoln, who received 

 the first dairy premium of the Massachusetts Society for 

 the Promotion of Agriculture. He says : " The cream, 

 as it is skimmed, is poured into stone pots, which in 

 warm weather are kept in a refrigerator, and during the 

 winter stand in the milk-room. The times of churning 

 depend upon the quantity of cream. 



" The time usually occupied in churning is from fifty 

 minutes upwards. This is deemed a matter of import- 

 ance. We consider it much better to bring the cream 

 to the degree of temperature necessary to the forma- 

 tion of butter by a steady, moderate agitation, than to 

 use artificial heat to take it to that point before com- 

 mencing 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 churns in com- 

 parison with this, and the result has been uniformly 

 favorable to this patent. 



" When the butter has come, the butter-milk 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 

 Lours, 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 l working ' butter we use a table over 

 which a fluted roller is made to pass (Fig. 80), rolling 

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