THE DAI1<\ 30l 



casein, tin- consequence of heating the milk. "It is prepared 1>\ 

 -training the warm milk into large -hallow pans into which :i 

 little water has previously been put, allowing these to. stand 

 from (i to I*.' hours, and then carefully heating them over a 

 lin-. or on a hot plate, till the milk approaches the boiling 

 point. The milk, however, must not actually boil, nor must 

 the -kin of the cream he broken. The dishes are now removed 

 into the dairy, and allowed to cool. In summer the cream 

 should he churned on the following day ; in winter it may 

 via ml over two days. The quantity of cream obtained is said 

 o be one-fourth greater by this method, and the milk which is 

 eft is proportionably poor." (Johnston.) 



BUTTER. 



Sour rVrr/iw. "Cream for the purpose of churning is usually 

 allowed to become sour. It ought to be at least one day old, 

 but may with advantage be kept several days in cool weather; 

 if it be previously well freed from milk and be frequently 

 stirred to keep it from curdling. This sour cream is put into 

 the churn and worked in the usual way till the butter sepa- 

 rates. This is collected into lumps, well beat and squeezed 

 Iree from the milk, and in some dairies is washed with pure 

 cold water as long as the water is rendered milky. In other 

 localities the butter is not washed, but, after being well beat, 

 is rare fully freed from the remaining milk by repeated 

 squeezings and dryings with a clean cloth. Both methods, 

 no doubt, have their advantages. In the same circumstances 

 the washed butter may be more easily preserved in the fresh 

 -tale, while the unwashed butter will probably possess a 

 higher flavor. 



Sirrcf cream may be put into the churn and the butter be 

 obtained, but in most cases it requires more labor and longer 

 time, without, in the opinion of good judges, affording in 

 general a liner quality of butter. In all cases the cream 

 becomes sour during the agitation and before the butter 

 logins distinctly to form. 



( 'loufed cream. The churning of the clouted cream of this 

 and other countries forms an exception to the general rule 

 just stated, that more time is required in the churning of 

 sweet creams. Clouted cream maybe churned in the morn- 

 ing after it is made, that is, within xM hours of the time when 

 the milk Mas taken from the cow; and from such cream it 

 is well known that the butter separates with very great 

 ease. But in this case the heating of the cream has already 



