THE DAIRY. 283 



after a time, is separated. The other kind of churn, termed 

 the Barrel-churn, consists of a cylindrical vessel of wood, 

 placed horizontally, through which, an axle passes having 

 sparred arms or wings, which are fixed to it within the cylin- 

 der. A handle is attached, and either the churn is moved 

 round, or the axle with its arms is moved, the churn remain- 

 ing stationary. Of the two kinds described, the best is the 

 plunge-churn, which may either be moved by the hand, or be 

 on the larger scale, and driven by machinery. 



The best temperature for churning is about 56 of Fahren- 

 heit, the heat of the milk rising 4 by the action of churning ; 

 and in the warmer season of summer, the most suitable time 

 for performing the operation is in the cool of the morning. 

 In winter, when the weather is cold, the temperature of the 

 milk should be raised to 60 or more, by the addition of warm 

 water. The time required for churning by the hand varies 

 from about an hour and a quarter to two hours ; and in win- 

 ter to three hours. The process should be begun gently, so 

 as to break the coagulum, and then continued equally and 

 without intermission. 



The butter being formed, is collected and removed from 

 the churn. It is then worked to and fro on a board, or 

 smooth slab, so as to express the serum, dried with a cloth, 

 or moderately washed with water. The operation of knead- 

 ing may be performed by the hand, but it is better done by 

 wooden spatulse, the contact of the hand injuring the butter. 

 When the butter is not designed for immediate use, the pres- 

 sure and washing should be so performed as that all the 

 serum shall be separated, any portion of it remaining caus- 

 ing the butter to spoil in a short time. When the butter is 

 intended for sale, it is mixed with a little pure salt, and 

 formed into lumps or rolls, usually of a pound or half a pound 

 each. It is kept cool, but in no case under water. When 

 the butter is not designed for present consumption, it is 

 more or less impregnated with salt, in the proportion of an 

 ounce or less to the pound. The salt being worked into the 



