384 APPENDIX. HORSFALL'S SYSTEM. 



or upwards, and continues to flow for about five min- 

 utes, when the supply is exhausted. The bowls being 

 of thick earthen ware. a slow conductor, this does 

 not heighten the temperature of the milk. The cooling, 

 however, is thereby retarded, as I find the milk, after 

 standing four hours, maintains a temperature of sixty 

 degrees. This application of hot water is renewed at 

 each milking to the new milk, but not repeated to the 

 same after it has cooled. The temperature of the dairy 

 is momentarily increased to above 60, but speedily 

 subsides, the average temperature being 52 to 56. 



It will be observed that the churnings in summer and 

 winter occupy half an hour or upwards. By increasing 

 the temperature of the cream I could easily churn in 

 half the time, but I should thereby injure the quality 

 of the butter. When the butter has come and gathered 

 into a mass, it is taken, together with the butter-milk, 

 out of the churn, which is rinsed with water; the but- 

 ter is then placed again in the churn with a quantity of 

 cold spring water, in which salt has been dissolved, at the 

 rate of one ounce per quart of cream ; after a fe\v min- 

 utes' churning, the butter is again taken out; the water 

 in which it has been washed assumes a whitish appear- 

 ance. By this process the salt is equally diffused 

 through the butter, which requires little manipulation, 

 and is freed from a portion of caseous matter. A recent 

 analysis of my butter shows only 1.07 instead of 2.45 

 per cent, of caseine, as before. That it ranks as choice 

 may be inferred when I state that my purchaser will- 

 ingly gives me a penny per roll more than the highest 

 price in Otley market, and complains that I do not sup- 

 ply him with a greater quantity. 



In this dairy of the small dimensions I have described, 

 my produce of butter reaches at times sixty to seventy 

 pounds per week. Though the size may appear incon- 

 veniently small, yet I beg to remark on the greater 

 facility of regulating the temperature of a small in com- 

 parison with a large dairy. This difficulty will be found 

 greater in summer than in winter, as it is far easier to 

 heighten than depress the temperature. 



