DAIR 
rally adopted in the beft managed dairies of cooling the 
churn, by filling it for fome time with water before 
the feafon of the year,’ it is concluded 
on, * that cream poffe fling a ai aia 
ture, whatever that temperature may be, mong the m 
exa&t dairy-farmers, confidered ieccally nelly in the 
making of good butter; which being admitted, i mutt 
folfow, ae ane churns may be better {uited to the Aner 
than othe s fuch as admit a free fupply of atmofpheric 
air, and ecaie that which from the violent agitation has be-~ 
come over heated to ra aes their preferving the me- 
dium temperature which, appear, cream, in the 
courfe of making into ee ough to lle, than fuch as 
up, which the air is only al- 
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that «© it is pcan on this account that the upright churn 
is Rill preferred in fome dair ries.’ 
nd it is rem yee that in this atin sage ee 
nicety is requ! d than moft salen s feem are of, 
sa few halty ceeds ftrokes may render ie aisle of the 
butter of fcarcely any value, which, but for _ circumftance, 
would have been of the fineft quality. ‘The owner of an ex- 
tenfive dairy oe junihen be extremely cient to this 
circumftance, a reat pains to procure a proper per- 
= for aang nee branch of the bufinefs. See Cuurm- 
In Chefhire they moftly employ churns of the upright 
kind in their dairies, which are in we inftances improved by a 
ich cafcs one end of it 
of a rod, conneéted ak a 
upon the axis of a co his w opera- 
tion is gy of ene peed with facility by a fingle 
perfo nd in a fingle inftance Mr. Holland found a 
water panel applied fo as to work the churn; being fo con- 
trived as that the ftaff of it can be made, a t pleafure, to give 
from one to a hundred and oe ftrokes in a minute. And 
it is ftated that the aaa advantage has been experienced 
from this method of churning, fo as to juftify its introduction 
in all cafes where the Gane of the dairy will admit of it. 
In the dairies of Gloucefterfhire they make ufe of both the 
hand and barrel churns, according to the quantity of butter 
which is to be made. 
Peis of the Buiter. 
performed, ‘ fure 
dépends. When it has been thus worked, the min water 
is poured off, and an additional quantity of pure clean wa- 
ter put in; and the operations of kneading, Bre ne and 
Vou, Al. 
YING. 
preffing, are again renewed, and contintied till the ‘vater 
which comes off at laft appeara fcarceiy tinged with milk, 
which is the eee proper criterion by whic ch to determine 
when the butter has been fufficiently worked. And it 
een obferved, that a confiderable degree of ftrength, as 
well as of dexterity, is required in this Eee. The 
d, 1 force out the _ a 
with as little tawing of the butter as poffible t 
milk be not entirely taken away, the cutee an sali 
fpoil in a fhort time; an /] e too m ’ 
butter will become tough and gluey, which greatly ee 
it? quality. Another ohed of making butter, practifed 
in Holland, as ftated b 
pal aak of 
milk is ont big Bia til it 1s quite cold. 
fired two or three times a-day with a wooden 
prevent the cream from fone ee the milk ; 
can be ftirred till the {poon will almof fland in it, it is 
deemed fo much the better. “ When it is found to be fuffi- 
ur. hen the butter begins to i re of 
cold water, according to the quantity of the milk, is poured 
in, to feparate the butter from the mi When the butter 
ae asl ca antity of milk; a 
faid to be firmer and fweeter, and to hes ee than that 
is made in the ordinary mode which is in ufe in this 
ry. e butter-milk is alfo thought preferable, and 
a papery is ce thought better adapted to the purpofe than 
a barrel. But in Aas pees good butter may be made 
with due care and attention. 
A {mall quantity : “falt | in moft cafes is mixed with but- 
which is attended for immediate ufe; and when 
Part of the butter is {pread on the bottom of another bafon 
or fkeel, which has been previoufly wafhed and prepared for 
the pu Ba ofe ; as a quantity of falt ae pew over ie 
an additional layer of butter is then lai 
other Gaakung. of on and fo on alcernatly ell the viele 
be falted to the er degree, according t ufe for 
i ded. hen the gic. is thus 
falted, the seme again ‘shar kneads, breaks, and 
works it in £ uen a manner as to make the falt mix intimate- 
ly with it ; aoe n fhe thinks the has fally effked 7 
purpofe, fhe pours tone {pring or other cold water over t 
whole; and, by again working i butter, wafhes it re 
from the brine, and from any milky fubftance, which,. by 
the falting, and the repetition of kneading, preffing, &c. 
may have been expreffed, 
When thefe different a ons of a have 
uti ie ne all that remains neceffary to be done is to 
k t rm in mack it is moft 
in rolls; bat it is fometimes made into nacee cakes o 
out three or four inches diameter, a and about an inch 
thick, and on the o ich figures are apne by 
eans of ooden print ca ie for the pur A 
butter made up for 
fale is formed into lumps, which are there termed difhes ; 
the weight of one of which is one pound and a half, or 
7 ounc n Lancafhire the butter is ufually 
formed into par ae of fintces or eighteen aunces, in a round 
flat aaah with the oes of a figure upon the top. 
But 
