282 THE OX. 



four hours, the greater part of the cream will have risen to 

 the surface ; but a larger quantity will be obtained if the 

 milk is allowed to stand for a longer time. Sometimes, in 

 very cold weather, it is permitted to stand for forty- eight 

 hours ; but twenty-four will suffice for obtaining all the more 

 valuable part of the cream. When the larger troughs are 

 used, the stop-cock is turned, and the serous milk is with- 

 drawn from beneath the cream ; and then the cream is in 

 like manner withdrawn into a separate vessel ; and in the 

 case of the smaller coolers, the cream is skimmed off, which 

 may be done by a flat perforated dish of tin. Sometimes re- 

 peated skimmings of the cream take place, and sometimes 

 its separation is favoured by the application of heat. The 

 apartment for containing the milk, commonly termed the 

 milk-room, should be well protected from the effect of the 

 sun's rays, and formed so as to admit of easy ventilation. 

 It should, if possible, be arched with brick or stone, have a 

 northern exposure, and be distant from standing ponds of 

 water and putrid effluvia. 



The cream being removed, is put into a vessel, frequently 

 a barrel, but better a jar of unglazed earthenware, or vase 

 of marble. Fresh portions of cream, from successive milk- 

 ings of the cows, are added, until a sufficient quantity is col- 

 lected for churning. It may remain a week, but it is better 

 that the period should not exceed four or five days. In this 

 state the whole cream becomes acid and coagulates, which 

 favours the separation of the butter ; and in order to produce 

 coagulation, the acid juice of lemon may be added. When 

 the necessary quantity of cream has been collected, it is put 

 into the churn. 



Churns are of various kinds. The most common is the 

 Plunge-churn, as it is called, moved by the hand. It consists 

 of a cylindrical vessel of wood placed upright. The agitation 

 is given to the milk by a perforated board, which nearly fits 

 the cylinder, and to which is attached a long handle. This 

 being moved up and down, the milk is agitated, and the butter, 



