68 THE DAIRY OF THE FARM. 



until the cream blisters, when the fire is withdrawn and 

 the milk cools, and in another 12 hours is ready for the 

 separation of its cream. 



The best maxims for the guidance of the butter dairy 

 which have yet been published are those given in the tract 

 entitled " Hints on Butter-making," * by Mr. H. M. 

 Jenkins, the Secretary to the Koyal Agricultural Society 

 of England, of which extracts are here given : 



Clean all dairy utensils. 



Cool the milk directly it is brought into the dairy, by 

 placing the cans in a running stream, or by any other 

 available method. 



Set the milk, at a temperature not exceeding 55, in 

 glazed earthenware or tin pans. 



Skim the milk carefully with a perforated tin saucer 

 after it has stood twelve hours, carefully taking cream 

 unmixed with milk. A second skimming of cream, twelve 

 hours afterwards, should not be added until immediately 

 before churning, and the most delicate butter is made with 

 the first skimming only. 



Keep the cream, until the time for churning, in the 

 coldest place available if sweet-cream butter is to be made ; 

 but if sour-cream butter for keeping purposes is to be 

 made, the cream should be gently warmed to about 64 

 Fahr., and the souring process commenced by the addition 

 of a little sour cream or buttermilk. Sweet-cream butter 

 is better for immediate consumption, as fresh butter, but it 

 does not keep well, and the percentage of butter obtained 

 from a given quantity of sweet cream is 3 to 4 per cent, 

 less than from the same quantity of sour cream. Covered 

 earthenware or tin vessels should be used. 



* "Hints on Butter-making." Published at 12, Hanover Square, London, 



