MODE OF MAKING. 231 



his unwillingness to improve by the experience of 

 others. 



" Only a part of the information as to the best mode 

 of manufacture can be given, so much depends on the 

 judgment and experience of the operator. The first 

 thing required is to provide a suitable place. This 

 should be, for the summer months, a well-ventilated 

 house, over a good spring of water. The second 

 requisite will be proper vessels to hold the milk and 

 cream, and for churning. A table is needed which shall 

 not be used for any other purpose than for working and 

 printing the butter on. I have always used a lever in 

 connection with the table (Fig. 80). A large sponge, 

 with a linen cloth to cover it, with which the milk can be 

 removed from the butter, is another important article ; 

 and then a skimmer, either of wood or tin, or both, as 

 may be necessary in the different states of the milk ; a 

 thermometer, and a boiler convenient for heating water 

 for cleansing the vessels. No person can expect to 

 make good butter without the greatest attention to the 

 cleanliness of the vessels used for the milk and cream, 

 and care in exposing them to the sun and air. 



" After the milk has been brought from the yard or 

 stable, strain it immediately into the pans, in which has 

 been put a little sour milk from which the cream has 

 been removed, the quantity varying from a tablespoon- 

 ful to half a common teacupful, according to the state 

 of the weather. In very warm weather the smallei 

 quantity is sufficient. But the rule for warm weather 

 will not always hold good ; for, from the electrical state 

 of the atmosphere, the milk may sour either too slow or 

 too fast. 



" The pans containing the milk should then be set into 

 the water, if the weather be hot: and here is a point where 

 the operator should exercise his or her judgment j for 



