BUTTEK. 73 



never, however, putting sweet milk into the churn along 

 with the sour, as if milk becomes sour by churning, 

 or otherwise' than in the natural way, the buttermilk soon 

 becomes rancid and unsaleable, whereas the butter-milk 

 from milk soured naturally retains an agreeable and sale- 

 able quality for a much longer time. The milk in summer 

 is churned at the natural temperature; in winter hot 

 water is poured in with it till it is raised to 65 or 70. 

 In winter, too, when cows are fed on turnips, the milk is 

 poured at once into the churn and allowed to sour there ; 

 and, being hindered as much as possible from cooling, and 

 afterwards heated by the addition of hot water, or by the 

 insertion for a time of a tin vessel full of hot water, the 

 butter does not retain the taste of the turnip. The 

 churning commences and is carried on for three hours, 

 a regular stroke of the plunging float-board being an 

 essential part of the process, and a rate of forty to 

 forty-five strokes per minute being maintained. This 

 regularity is attained by the use of steam or water power, 

 it being in the case of the larger churns too laborious for 

 manual labour. The after-management of the butter, 

 when it has "come," is the same whatever method of 

 churning is adopted. 



Whatever churn is adopted, it is washed out first with 

 scalding water, and then with cold water before using 

 it. .The cream in winter is raised to a temperature of 

 55 to 60 by the addition of hot water ; or, as in some 

 churns is possible, by standing the whole apparatus in a 

 tub containing water of that temperature. A common 

 plan is to let cold water stand in the churn for an hour 

 before using it in summer, and to let hot water stand in 

 it for some time in like manner in winter. 



