THE TIME TO RISE. 235 



quantity of cream after twenty-four hours, detracts 

 from the quality of the butter to an extent which more 

 than counterbalances the whole of the quantity. 



Many good dairy-women make an exceedingly fine 

 article, in spite of the defects of some parts of the pro- 

 cess of manufacture. This does not show that they 

 would not make still better butter if they remedied 

 these defects. 



The more we can retard the development of acidity 

 in the milk, within certain limits, the more cream may 

 we expect to get; and hence some use artificial means 

 for this purpose, mixing in the milk a little crystallized 

 soda, dissolved in twice its volume of water, which 

 corrects the acidity as soon as it forms. It is a perfectly 

 harmless addition, and increases the product of the 

 butter, and improves its quality. But under ordinarily 

 favorable circumstances, from twelve to eighteen hours 

 will be sufficient to raise all the cream in summer, and 

 from twenty to thirty hours in winter. 



Fig. 80. Butter-worker. 



The butter-worker, Fig. 80, with its marble top, 

 used by the writer of the statement above, is an im- 



