306 THE COMPLETE GRAZIER. BOOK u. 



In some counties the separation of the cream from the milk is not 

 thought to be sufficiently complete by this mechanical process, but, 

 after the milk has stood from twelve to twenty-four hours in the pan, 

 it is put over a slow fire, where it remains until it begins to simmer, or 

 is about to boil. As soon as the first bubble raises the surface of the 

 cream, the pan is taken off the tire, and put carefully away for 

 eighteen or four-and-twenty hours, in order to cool. At the end of 

 this time, if the quantity of milk is considerable, the cream will be an 

 inch or more in thickness upon the surface. It is then divided with a 

 knife into squares of a convenient size, removed by means of a skimmer, 

 and called clotted or clouted cream. It is more solid than the cream 

 obtained in the usual way, and has a peculiarly sweet and pleasant 

 taste. The milk thus treated yields one-fourth more cream than is 

 produced in the common way, but this is at the expense of the residue. 

 It more readily churns than cream produced in the usual way, and 

 forms a butter retaining the peculiar taste of the clouted cream. 



The cream obtained by the ordinary process of setting consists of 

 the butyraceous portion of the milk with some quantity of casein and 

 of the serous fluid, and these must be separated from each other. 

 This has been found to be best effected by agitation. It might be 

 contrived, on a small scale, by means of a bottle, but it is better 

 accomplished by the help of a churn. The cream is violently agitated, 

 and the churner works patiently on until some small particles of butter 

 begin to appear, or, in the language of the dairy, the butter begins to 

 come. 



There is considerable art connected with this apparently simple 

 manipulation. The churning must not be too rapid or violent, nor 

 must it be too slow and gentle. In the first case, and especially in 

 summer, the product would ferment and become ill-tasted; in the 

 latter it would hardly form at all. From forty to forty-five revolutions 

 per minute is about the proper rate of speed in the case of a barrel 

 churn, and this speed should be reduced at both ends of the process 

 of churning. With an " end over end " churn, sixty revolutions per 

 minute are suitable. The temperature should be carefully regarded. 

 In summer it may be 56 F., and in winter 60 to 62. In summer the 

 churn should be prepared by moistening the inside with cold water ; in 

 winter, with warm water. In summer the churning should be done in 

 a cold room ; in winter in one whose temperature is about 60. 

 Miss E. A. Maidment, in her pamphlet, "The Butter Dairy and its 

 Management," says the following table may be safety adopted : 



Temperature Temperature 



of Air of Cream 



(Fahr.). (Fahr.). 



66 55 



64 56 



62 57 



60 58 



58 59 



55 CO" 



50 61 



All churns should have a valve or a plug through which the evolved 



