crocks each holding 10 seers of cream, two wooden stirrers, a 

 butter tub, two wooden patters, a butter-worker (Fig, 64), 



j'i l Frc. 64. THE BUTTER-WORKER. 



butter prints, a marble-slab and butter scales. All the uten- 

 fefls shpqldbe washed with boiling water and kept scrupulously 

 Clean. The cream should be kept in the cream-crock, and 

 'the fresh skim-milk may be either converted into cheese, or 

 given to animals, or sold as inferior milk. After each separa- 

 tion of cream an addition may be made to the same cream- 

 crock, but at each addition the stirrer should be used for 

 mixing up the different lots of cream, and the churning may 

 take place on the 2nd or 3rd day. The cream-crocker should 

 be placed in a cool place. The churning should be done 

 early in the morning at a temperature of about 6oF. The 

 churn is only half filled with cream. During the first few 

 minutes the ventilator of the churn should be opened out. 

 The churning should~continue for about 3 hours, at a uni- 

 form rate of abput 49 strokes per minute,; :When the butter 

 has come a difference of sound is noticed. Then the butter- 



'; ' Oii \ ' ': '.' : . ':'.'' 



milk is withdrawn from the churn, the flowing out of gra- 



