CLEANLINESS CHURN. 



243 



Shift the cream into clean pans daily, in winter; 

 twice a day, in summer ; generally stirring it several 

 times a day, with a clean wooden spatula. To make 

 fine butter, cream should be churned within three 

 days, in hot weather. In severe frosts, it is best to 

 churn the whole of the milk daily, according to the 

 practice in Scotland, a frozen cream always making 

 rank butter. German stoves, burning charcoal, are 

 useful in a dairy. The milker should never be suf- 

 fered to enter the dairy in a DIRTY APRON, COVERED 

 WITH HAIRS FROM THE COW-HOUSE : on this head, three 

 reprimands, the last accompanied with a discharge. 



An upright HAND- 

 CHURN, or BARREL- 

 CHURN, will equally 

 answer the purpose. 

 The quantity of milk 

 being large, the latter 

 will be most conve- 

 nient. Baker of Lon- 

 don has invented a box- 

 churn with a spindle, which turns in the manner of a 

 hand-organ, and being calculated for a small dairy 

 of two or three cows, seems likely to supersede the 

 old upright hand- churn. It may be placed on a 

 dresser or table. Price, for one to make fourteen 

 pounds of butter, 2/. 16s. It may be had of any size. 

 It is said that " the Shakers, of Endfield, New Hants, 

 U. S. America, have a still higher claim to ingenuity 

 in the case, since they churn their butter by wind, 

 attaching small sails to the churn, to be moved by a 

 light breeze ;" now whether this report be merely a 

 M 2 



