[ 759 ] 



the milk heated till the first steam is seen in bubbles on the 

 surface of the milk, after which they stand still undisturbed 

 on the cold oven, till the milk is quite cool, and then (say 

 after 10 or 12 hours) the cream is skimmed off. The cream 

 so obtained is left to ferment before butter is churned out 

 of it, which is usually done by flapping it with the hand in a 

 tub for about 10 minutes only. This modified plan of making 

 butter out of shar may be introduced in this country. 

 Churning should be done early in the morning. But if the 

 temperature at this time be below 64?, sprinkling of warm 

 water while churning dahi or shar helps to bring the fat 

 globules together faster. All the fermentation and other 

 processes applied in the manufacture of butter, help only to 

 bring the fat globules already existing in the milk to come 

 together in as pure a state as possible, divested of all 

 sugar and casein. If the quantity and the keeping quality 

 are of no consideration, the sweetest butter can be obtained 

 out of the freshest milk, by separating the cream out of it 

 and churning the cream in the fresh state. The milk also 

 can be churned directly to yield some butter, though a less 

 quantity till is obtained by this means. 



CHAPTER C XXVIII. 



SOII, BACTERIOLOGY. 



TThas been known, that land left without crop increases in 

 fertility in spite of loss of soluble matter by drainage. It 

 has been further observed, that poor soils which yield very poor 

 returns of cereals, turnips, and beet, are yet capable of yield- 

 ing good returns of leguminous crops; and further, that land 



