108 THE DAIRY OF THE FARM. 



purposes : in some cases for his men, and in other cases 

 for his calves ; each calf being entirely fed upon it until it 

 is fit for the Paris butcher, when it is sent up in the form 

 of large veal. In churning, which practice is, generally 

 speaking, conducted in time for the markets of the district 

 once or twice a week, as the case may be, the barrel churn 

 is almost invariably used, and in large dairies two are 

 worked at the same time by means of a connection through 

 the wall, with horse-gear outside. A number of different 

 churns have at times been exhibited in these departments, 

 but the farmers do not take to them, and the barrel may be 

 seen everywhere. The churn is generally turned at a slow 

 pace until the granular butter is formed ; and much 

 importance is attached to this, for the cleansing, and we 

 may almost say, the working of the butter is conducted 

 within the churn. This could not possibly be done if it 

 were converted into lumps before churning was stopped. 

 Where salt is used, it is almost invariably mixed with the 

 butter in the churn, and any practical dairyman will, after 

 a few moments' reflection, see that there can be no better 

 opportunity of thoroughly amalgamating it by means of 

 brine with the butter, than by pouring it into the churn 

 while the butter is in this granular form. Every 

 particle of butter-milk is washed out, and the butter can be 

 salted to the greatest nicety by means of careful washing 

 after the brining process, thus modifying the strength of 

 the salt to the required taste. When this is done the 

 butter is taken out, very slightly worked, and made up into 

 huge lumps or cones, and placed in baskets of appropriate 

 size, ready for market, or despatch by rail. Naturally, in 

 some cases, it is put into pots either for the merchant or 

 for shipment : in others it is prepared, as we have 



