CHURKING Ais'D CHURITS. 275 



CHAPTER XX. 

 CHURNING AND CHURNS. 



The process of churning is a very simple one. From 

 what has been previously stated in regard to the physical 

 character of milk and cream — the nature of the minute 

 globules of butter fat suspended in the cream; the chemi- 

 cal composition of milk and cream, and the changes which 

 occur in these substances as the process of decomposition 

 begins and proceeds; the results of changes of temperature 

 upon the cream and the progress of this decomposition, 

 with the absolute necessity for the observance of perfect 

 cleanliness all through the work of the dairy — it may be 

 easily understood that a certain carefulness of manage- 

 ment, up to the point when the cream is put into the 

 churn and the process of churning is begun, is strictly 

 indispensable for the production of good butter. 



Let us repeat in a few words some simple rules for the 

 guidance of the dairyman in his work up to this point, 

 w4ien a new departure is undertaken. 



First. — The best cows should be procured, and they 

 should be well bred, well fed, well lodged, and kept 

 thoroughly clean and comfortable, contented and happy. 



Second. — The milk should be drawn in the most 

 cleanly manner, thoroughly strained, and carried at once 

 to the milk -house, where it is set in a pure atmosphere 

 at a temperature of forty-five degrees for deep setting 

 and sixty to sixty-two degrees for shallow setting. 

 . Third. — Twenty-four hours is long enough for the 

 milk to stand in deep pails, and thirty-six hours for shal- 

 low pans, before the cream is removed, and under the 

 above rules the milk should be perfectly sweet at the 

 skimming. 



