SUMMER BUTTER IN WINTER. 381 



consistence of paste, or thick treacle. When the jar is 

 full, a rod of two feet long will, when dipped into the 

 cream to half its length, stand erect. If I take out a 

 teacupful in the evening, and let it stand till next 

 morning, a penny-piece laid on its surface will not sink; 

 en taking it oft', 1 find the under side partially spotted 

 with cream. The churnings are performed in a room 

 without fire, at a temperature in winter of forty-three 

 to forty-five degrees, and occupy one half to three 

 quarters of an hour. 



Several who have adopted my system have reported 

 similar effects an increase in the quantity with a com- 

 plete change as to richness of quality. 1 select from 

 these Mr. John Simpson, a tenant farmer residing at 

 Ripley, in Yorkshire, who, at my request, stated to the 

 committee of the Wharfdale Agricultural Society that 

 he and a neighbor of his, being inconvenienced from a 

 deficient yield of milk, had agreed to try my mode of 

 feeding, and provided themselves with a steaming appn- 

 ratus. This change of treatment took place in February, 

 1855. I quote his words : 



" In about five days I noticed a great change in my 

 milk ; the cows yielded two quarts each, per day, more; 

 but what surprised me most was the change in the qual- 

 ity. Instead of poor winter cream and butter, they as- 

 sumed the appearance and character of rich summer 

 produce. It only required twenty minutes for churning, 

 instead of two to three hours ; there was also a consid- 

 erable increase in the quantity of butter, of which, how- 

 ever, I did not take any particular notice. My neigh 

 bor's cow gave three quarts per day in addition, and her 

 milk was so changed in appearance that the consumers 

 to whom he sold it became quite anxious to know the 

 cause." 



My dairy is but six feet wide by fifteen long and 

 twelve high. At one end (to the north) is a trellis win- 

 dow ; at the other, an inner door, which opens into the 

 kitchen. There is another door near to this, which opens 

 into the churning-room, having also a northern aspect ; 

 both doors are near the south end of the dairy. Along 



