2^-i ME DAiRYMAN^S MANUAL. 



granules loosely adhering together, but which easily fall 

 apart when floated in cold water. These granules are no 

 no larger than the capsules of beet seed, and many of 

 them are not more than half or a quarter as large, and 

 when some cold water is poured into the churn to harden 

 them, they are kept separate and do not adhere in a mass. 



The prmcipal complaints of the behavior of the cream 

 in the churn are — difficulty of procuring the butter ; 

 foaming of the cream ; white specks in the butter ; 

 soft, white butter ; and waste of cream in the butter- 

 milk. These troubles may arise from improper feeding 

 of the cow ; from too long keeping of the cream ; from 

 keeeping the cream at too low a temperature ; from 

 churning at too low a temperature ; and from the condi- 

 tion of the cow. I will consider them one by one, as 

 these are yery frequent causes of complaint, especially 

 by inexperienced dairymen and in family dairies. 



When the butter will not come, the dairywoman may 

 work for hours and all her labor may be spent in vain, 

 unless she is told to raise the temperature of the cream 

 by throwing into the churn a quantity of water. On 

 one occasion in churning a lot of cream which w^as full 

 of small butter the butter would not gather, the cream 

 being smooth and somewhat stiff. To test the case the 

 churning was continued for seven hours, and still the cream 

 was unchanged. The temperature was sixty-two degi-ees. 

 A few quarts of water, sufficient to raise the temperature 

 to sixty-five degrees, were turned in, and in two minutes 

 the butter gathered, but it was white and of bad flavor. 

 This was in the winter. Over-churning had added six 

 months to its age, for the excessive exposure to the air 

 in the long churning had been equivalent to several 

 months' keeping in the pail and had utterly spoiled the 

 quality. But the low temperature was not tlie real cause 

 of the trouble, for the next churning, noted exactly be- 

 cause it was made in a new churn, was at a temperature 



