174 SCIENCE AND PRACTICE OF DAIRYING. 



the morning milk of the one day and the evening milk of the 

 previous day. The milk is poured into large wooden vessels, or 

 cylindrical metal vessels, to the depth of about 60 centimetres in 

 summer, and in winter somewhat higher about 75 to 80 centi- 

 metres, and is allowed to become spontaneously sour, but is not 

 treated with the sourer. When it is churned the milk should not 

 have become liver-thick, that is, it should be in a condition between 

 the firm and the liquid condition. If the Holstein churn is being 

 worked, the churn should be revolved at the rate of about 100 

 revolutions per minute, and the initial temperatures should be 

 within the limits of 15 to 18'75 C., so that the churning may be 

 finished within 45 or at most 60 minutes. 



The churning of milk requires very little space and very few utensils. 

 It makes a small demand on the technical knowledge of the dairy staff, and 

 offers generally, on account of its extreme simplicity, great advantages. On 

 the other hand, it affords only a one-sided utilization of milk. Although it 

 occasionally yields a very fine butter, milk-churning, on an average, pro- 

 duces a butter inferior in quality to that from cream-churning. The butter- 

 milk must be used either as a food for pigs or worked into curds, or into 

 sour-milk cheese. Formerly this method of utilizing milk was very 

 general, and was very popular owing to its simplicity; at present it is 

 becoming less and less so, and it can scarcely be regarded as economical, 

 except under very exceptional conditions. 1 In no country in which dairying 

 is in a recognized forward condition is milk-churning carried on to any 

 extent. How old this method of butter manufacture is it is difficult to 

 discover. This much, however, is known, that in the previous century it 

 was in use in different districts of Belgium, Holland, and probably also 

 Northern France. 



The yield of butter in the churning of milk is somewhat less than it is 

 in the churning of sour cream obtained by separators, and somewhat higher 

 as in the proportion of about 100 to 102 than in the churning of sour 

 cream which has been obtained by the older methods. 



95. Experiments made to Obtain Butter by Methods other than 

 those Commonly in Practice. During the year 1889 two new kinds 

 of apparatus were brought out, by means of which butter was made 

 under conditions essentially different from those obtaining for 

 centuries, in the manufacture of butter. These were the Butter 



1 In certain districts in Ireland and in Scotland, especially in mining districts, where there is a good 

 demand for butter-milk for human consumption, this method of treating milk is regarded as the most 

 remunerative. English Editors. 



