132 Tim JERSEY, ALDERNEY AND GUERNSEY COW, 



"These conditions cannot be complied with in all 

 dairies, and the less so the smaller the establishment 

 The greater number of dairies depend on three or four 

 cows, and the yield of butter is often considerably les- 

 sened by the cream standing too long, owing to the 

 quantity not being sufficient to churn, 



"In churning whole milk I always proceed as follows: 



" The evening milk of one day and the morning milk 

 of the next are churned together. The former is 

 placed in a tub directly after milking, and the latter 

 added to it the next morning. In summer the milk is 

 allowed to stand, at most, two feet high in the tub ; in 

 the winter about two and a half feet. In very hot 

 weather the morning milk is cooled down to 1 6° to 20° 

 R. before it is added to the evening milk. Under these 

 circumstances the milk is nearly always ripe for churn- 

 ing when the evening milk has stood thirty-six and the 

 morning twenty-four hours. The temperature of the 

 milk when being churned should be from 1^ to 1° R. 

 warmer than when cream is churned. The churning 

 itself should be hurried as little as possible, since the 

 butter globules being more widely separated in milk 

 than in cream, rather more time is needed for them to 

 collect. 



" In churning whole milk there is an increase in labor, 

 owing to the necessity for more frequent churnings, 

 but this is far outweighed by the other advantages re- 

 sulting from it." 



The smart wife of a large farmer has informed us 



