THE TIME IT TAKES TO CHURN. 319 



as shown in Fig. 109. The form of the churn itself 

 is optional in this case, also. The size of the wheel va- 

 ries, but it is seldom less than nine or ten feet in diam- 

 eter, furnished with cogs on the upper surface, which 

 are from four to six inches long, and play into a smaller 

 wheel, the axle of which is attached to the dasher of 

 the churn. A third and smaller wheel is sometimes 

 introduced, as in Fig. 110. A quick and regular step 

 is required of the animal, and a quiet and docile horse 

 is always preferred. A horse adapted to this work com- 

 mands a good price. Blinders are always used on the 

 horse while churning. 



DURATION OP THE CHURNING. In whatever way the 

 churning is performed, the result is always a separation 

 of the fatty particles from the other constituents of 

 the milk. As soon as the churning indicates that the 

 butter particles increase in size and collect together, 

 the motion of the dasher must be hastened till the but- 

 ter has come together in a large mass. Great care 

 should be taken to observe the appearance of this form- 

 ation. The Dutch dairymaids acquire great skill, by 

 long practice and experience, in judging of the proper 

 moment when the separation of the particles has com- 

 pletely taken place. Very great importance is with 

 justice attached to this skill, for it is undoubtedly true 

 that one with this knowledge can get far more and 

 better butter from milk of the same quality, the same 

 quantity, and skimmed at the same time. 



The cream taken from the milk of thirty-five cows, 

 after standing twenty-four hours, is generally churned 

 in summer in less than an hour, sometimes in three 

 quarters of an hour. In very hot weather the cream- 

 pot is frequently set into the cool-bath of fresh water 

 for five or six hours before the churning begins, and it 

 churns the easier for it. Cold water is never poured 



