236 CREAM IN A WELL. 



portant addition to the implements of the dairy. It 



effects the complete 

 removal of the but^er- 

 milk, without the ne- 

 cessity of bringing the 

 hands in contact with 

 it. Anotherform of the 

 Fig 81< lever butter-worker is 



seen in Fig. 81. 



To keep the cream properly after it is- placed away 

 in pots or jars, it should stand in a cool place, and 

 whenever additions of fresh cream are made, they 

 should be stirred in. Many keep the cream, as well as 

 the butter, in the well, in hot weather. This is the 

 practice of Mr. Horsfall, whose experiments have been 

 alluded to. Finding his butter inclined to be soft, he 

 lowered a thermometer twenty-eight feet into the well, 

 and found it indicated 43, the temperature of the sur- 

 face being 70. He then let down the butter, and found 

 it somewhat improved ; and soon after began to lower 

 down the cream, by means of a movable windlass and a 

 rope, the cream-jar being placed in a basket hung on 

 the rope. The cream was let down on the evening 

 previous to churning, and drawn up in the morning and 

 immediately churned. The time of churning the cream 

 at this temperature would be as long as in winter, and 

 the butter was found to have the same consistency. 



The same object is effected in this country by the use 

 of ice in many sections ; but, if the butter remains too 

 long on ice, or in an ice-house, it is apt to become 

 bleached, and lose its natural and delicate straw-color. 



The time of churning is by no means an unimportant 

 matter. Various contrivances have been made to short- 

 en this operation ; but the opinions of the best and 

 most successful dairymen concur that it cannot be too 



