t 65. ] 



machine, the average yield obtained being about 4 seers of 

 cream per maund of milk. 



1.133. The English method of making butter out of 

 cream is not suitable under ordinary conditions in the 

 climate of Bengal, as the proper temperature for churn- 

 ing is 55F going gradually up to 62 or 64F. Though 

 sweet cream got by means of a centrifugal separator makes 

 the best butter, we must depend in this country on making 

 of butter from curd or sour-milk, or from shar which is 

 practically the Devonshire method of making butter. The 

 making of cheese \s also not suited to the climate of Lower 

 Bengal. The temperature at which the milk should be 

 curdled by the addition of rennet is of great importance. 

 74 to 84F is the suitable temperature, the lower tempera 

 ture, (74 to 8oF) for thin cheeses and the higher (8u to 

 84F) for thick. For the subsequent ripening of cheese a 

 fairly unifrom temperature of 7oF is also needed. It is 

 difficult to secure these conditions in the plains. 



1.134. The appliances necessary tor a. small dairy of 25 

 cows, yielding an average quantity of 50 seers of milk daily 

 are a Lilliput separator, a ten gallon thurn (Fig. 63), two 



FIG 63. THE BUTTER CHURN. 



pails for milking, a hair-sieve for passing the milk into the 

 receptacle of the separator, two-glazed earthen-ware cream- 



