BUTTER. 69 



Churn the cream at a temperature of 57 to 60 in a 

 Tevolving barrel or a midfeather churn, fitted with a spigot. 

 The more simple the churn the better, because it is more 

 easily cleaned. The churning should be done with regu- 

 larity, at the speed which experience recommends. 



Ventilate the churn frequently during the first ten 

 minutes by removing the ventilating peg for a few seconds. 



Listen attentively to the sound of the cream, and when 

 it changes in the least degree stop the churning, and 

 ascertain whether the butter has come, and if it is in 

 globules no larger than a pin's head, withdraw the butter- 

 milk. To avoid loss, pass the butter-milk through a hair- 

 sieve, which will retain any particles of butter that may 

 -escape with the butter-milk, and return them to the churn. 



Wash the butter thoroughly with cold water by half 

 filling the churn, giving it three or four turns and then 

 withdrawing it in the same way as the butter-milk. 

 Repeat the washing until the water comes out of the churn 

 as clear as it was when it was put in. 



Take out the butter with a pair of wooden patters or a 

 hair-sieve, and do not touch it with the hand. 



Press out the water still in the butter by passing it 

 under a kneading board, or by working it gently with the 

 wooden patters. Care should be taken not to destroy the 

 4t grain " of the butter by careless or superfluous working. 



The butter " comes " first, as we have said, in flakes and 

 particles, which are washed, as already stated, by successive 

 additions of cold water; and at length, becoming united 

 by the continued revolution of the beaters, form lumps, 

 when churning may be stopped. These lumps are taken 

 out by wooden patters and pressed together. The rule 

 now is to avoid handling it directly, but till lately the dairy- 



