CHURNING. 179 



spring water, which is left until the milk is cool. The water is then 

 drawn off and fresh cold water and broken ice put in, to keep the 

 milk down to as near forty-five degrees as possible. 



Each setting is allowed to stand twelve hours, and the milk is then 

 drawn off by a faucet placed in the bottom of the can, leaving the 

 cream inside. The milk, being sweet, is fed to the calves as pre- 

 viously stated. A little salt is added to the cream, and it is put away 

 in a cool room, where it remains until fully ripe, or a little sour, and 

 is then churned, being at a temperature of about fifty-five degrees. 

 I prefer to churn the cream a little soured, as I have found by 

 different trials that when churned sweet, the butter is not so good. 

 The churn we have had in use for several years is a small sized factory 

 churn of the Blanchard make, having a capacity of eighty gallons of 



BLANCHARD CHURN FOR A SMALL DAIRY. 



cream. The churn is worked by pony power, and the churning 

 usually requires about fifty minutes, although it could be done in half 

 that time if hurried; but we find it is a mistake to work it too fast, 

 as the butter would become oily. Before the churning is finished, 

 two pails of brine made of salt and spring water (strong enough to 

 float an egg) are thrown into the churn. This separates the butter 

 from the buttermilk, and leaves it in kernels about the size of wheat 

 grains. The pony revolves the churn a few times; then the buttermilk 

 is drawn off, and either sent to market or is fed to the hogs. Several 

 pails of water are then poured on the butter, until not a particle of 

 buttermilk, or even the color of the milk, is left in the churn. The 



