{ We ) 
rate it from the serum and curd, which may have 
mounted with it. And, 
5th. To correct its tendency to decomposition, 
which first shows itself by a rancid smell and. taste, it 
must be subj:cted to the action of heat, or a portion 
of the muriate of soda must be incorporated with it. 
From this theory of butter-making, it will be easy 
to deduce the rules necessary to. practice. | 
ist. The formation of cream, is, as we ates seen, 2 
process of nature, which we best promote by: giving 
to our. dairies. a northern exposition; by keeping 
them perfectly ‘clean; because filth, besides other 
mischief, is predisposed to fermentation; and: is; of 
course, productive of heat; and lastly, by so forming 
our pans as to make them narrow at the bottom and 
wide at the top, to the end that they may offer to the 
atmosphere the largest possible surface.(1) 
2d. The separation of the butter from the milk, 
with which it is still connected, is our own labor, and 
must be carefully and thoroughly performed, This 
is called churning, and ought to be only a moderate 
and continued agitation. If the movement’ be too 
slow or frequently interrupted, the eflect intended is 
not prod uced; and if hurried and violent, the cream 
is too much heated and yields a white and curd-like 
butter. When this operation is well performed, the 
butter is found adhering to the staff and flyers of the 
churn, is of an agreeable taste and color, and of a 
certain degree of consistency. 
3d. To increase this last, and more perfot to 
ee 
¥1) See, in Fourcroy's Chemistry, vol. ix, the effects of covering milk pans. 
