PROPER TEMPERATURE FOR UUU— I1>i 167 



have been any very decisive experiments upon this 

 point 



The excellence of butter is greatly influenced by the 

 temperatiu^e of the milk or cream, at the time of 

 ,'; if this be eithtr too hot or too cold, it is 

 to eet butter at all, ami when got, it is usually 

 oi poor quality. A large number of experiments have 

 been made with regard to this point, and the result 

 arrived at is, that cream should be churned at a 

 temr '-'* """. when the churning commences, of from 

 60 . of Fahrenheit's thermometer. Ifw^hole 



milk i:» ' I be about 65 deg. 



F. at < len, cream would 



nee ' er a 1 ittle warmth. 



It 1- ^ the butter is im- 



proved by attention to tt I have seen 



cfaunn made double, so ii.... i a it^T, or some 



cooling mixture, according as the > i- u va- ai,;,.- 

 orsumm' : ' 't be put into t' parL li wiil 



be aeen. hatever way 1 1 . ature is regu- 



Uteil, a ter is a most uupurt«iat accompani- 



ment tn 



T is also a matter oi 



mui ' , . "^ . IIS have Ix^'n ex- 



bibitetl lately, which will make butter in 10 



minutes, and these are spoken of as iiw^n y.i- 



provements. The most carefully conducted ' 

 this point,' have shown that as tht- 

 was shortened, the butter grew po<K i 



this is consistent with reason. Such \ i' 

 as is effected in these churns, $cparate> 

 is true, but the globules are not tliorou. 

 of the casein which covers them in the u, — 

 consequently much cheesy matter mingled 

 butter, whii!; ' 'v soft, uimI pale, aii': t 



keep well. I H.:ates t>f very slit ■ i 



churning, can :thuw tluit the butter uiadi 



