430 
Supptenient io the ^* Tr 
njpicat Agricuitunst." [Dec. i, 1893. 
A knowledge how to clean and keep clean all 
milk vessels &c. is equally important. 
After use, all vessels slioiild immediately be 
washed first with cold water and afterwards 
thoroughly scrubbed and scalded witli hut water, 
and set in the sun to ferate. Hot water coagul- 
ates the albumen of milk. Albumen in this 
curdy form adheres closely to any vessels, parti- 
cularly one of wood. It is for this reason 
that cold water is used first. Washing soda 
should only be used, when through neglect, milk 
vessels have become foul. Butter sticks to dry 
■wood but not to wet cold wood. Therefore steep 
" Scotch hands," print moulds, and other imple- 
ments required for handling butter in pure cold 
water before use. 
Cream, after it has been " ,«eparated'' from 
the milk, is allowed to " ripen" in an eartlien- 
ware jar covered with muslin, not with an air- 
tight lid. During this process the cream should 
be frequently stirred, at least once every two 
hours. The time required to ripen cream depends 
upon the temperature. 
Cream will be sufficiently ripe in 12 hours if 
the temperature of the dairy is from 60" to 7;"i° F. 
In less time if the temperature is higher, a 
greater period must elapse if the temperature is 
lower. During the monsoon rains, milk will sour 
more quickly, and cream vrill ripen faster than 
in the hot weather. It is important that the 
cream should be " ripe," otherwise a less quantity 
of butter will be churned from a given quantity 
of cream. To hasten ripening, a ferment may be 
added to the cream. Sour milk will do, but it 
must be clean and free from any foreign taint or 
flavour. The cream is sufficiently ripe when it 
gets thick and mucous. 
If too much milk has been left in the cream, 
and if this milk has soured during the " ripening" 
process, a quality of butter which trill not keep 
long may be produced. A littlw curd or casein, 
a highly fermentable substance may have become 
incorporated with the butter during churning. 
Butter should be made in India in tlie early 
morning when the dairy is cool. 
Eipe cream before it is churned should be 
cooled. 55° to 60° F. is the proper temperature. 
The temperature of cream is lowered by adding 
ice, or by setting the cream in its vessels in cold 
water. The cooler the cream is churned the firmer 
the butter will be. The churn should revolve 
about 55 times per minute. The best results are 
got when the butter " comes" in about lialf an 
hour. The cream from buffaloe's milk can be 
churned at a higher temperature than that from 
cows, and the butter be equally firm. Again, if 
bufEaloes are fed with a good deal of cotton seed 
their milk will yield cream, which can be 
churned into good firm butter at 70° F. Cream 
should only half fill the churn. If it is so thick 
that it sticks to the churn add some pure cold 
water. Colouring matter if desired should be 
added hefore churning. It is made fiom 3 oz. 
anatto seed digested for an hour in 8 oz. of pure 
olive oil and then strained through fine muslin. 
One tea spoonful is sufficient for the cream from 
2| gallons of milk. The lid of the churn is now 
fixed and the churn turned at the rate I have 
indicated. The cream will froth up and swell 
aft«r the first few revolutions. The air that was 
ipcorporated witl} it }S driven out and ought 
to escape through a valve placed on the lid of 
tlie churn for that purpose. This must be repeat- 
ed two or three times as tlie churning proceeds. 
A pane of glass is inserted in the lid of the 
churn. By careful observation the dairyman 
can see from time to time what is going on inside 
and can determine when the butter begins to 
form. .So soon as this takes place cold water 
(about 1/10 of the cream quantity,) sliould be 
a<lded. Tlie object is to lower the temperature 
wlien the butter is forming in order to get it firm ; 
also to dilute the butter-milk, so that it may be 
the easier to be separated from tlie butter globules. 
The^churning is again continued until specks of 
butter on the glas.« are plainly distinguishable 
and distinctly separate from the butter milk. 
Experience and judgment are necessarj* to decide 
the rigiit moment when to stop churning. If 
stopped too soon, butter is lost in the butt«r-milk 
because the granules are verj- small, if curried 
on too long the butter globules aggregate and the 
butter becomes greasj*. Moreover, it is difllcult 
t" separate the butter-milk completely by subse- 
quent washing or working. 
When churning is sufficiently advanced the 
butter-milk is drawn off through the tupliole and 
stiainad through a hair sieve. Any butler caught 
is leturned to the churn. The chum is half 
filled with pure cold water ami given a few more 
revolutions. This water as it is drawn off is al.*o 
strained through a sieve and the contents of the 
sieve again return to the churn. The butter is 
now comjjaratively free of l»utter-milk, but in 
order that it be washed as far as possible, while 
still in agranular condition, brine is now added, 
the solution consisting of 1 lb. of salt to a gallon 
of water. The churn is again halt tilled and 
revolved slowly a few times. The brine is 
drawn off, strained as before through a sieve. 
The butter is now- sufficiently washed to be 
removed from the churn to the butter worker 
by means of two w-ooden scoops. The butter 
worker is a simple arrangement, whereby in a 
wooden trougli a grooved roller kneads tin* butter, 
completely free of butter-milk. The butter milk 
escapes down the inclined plane w-hich forms 
tlie floor of this trough. 
The butter is now in a condition to be made up 
into marketable form. By the use of Scotch 
hands" and a wooden print mould it can be made 
up at once, into pats." Improved dairy appa- 
ratus is designed obviously with the object of 
making it unnecessary for the dairy man to touch 
with Ids hands either milk, cream, or butter, 
wliicli is an advantage of significant importance 
in India. 
Butter to w-hich 3 or 4 per cent of salt wac 
added while it was being worked on the butter 
worker, will keep a considerable period if care- 
fully packed tight in an earthenware crock" 
having a tight-fitting lid. Butter preserved in 
this way should be kept in a cool place. 
. 
THE MANURING OF THE ORANGE. 
Queries on the subject of manuring the orange 
have reached us on more than one occasion, and it 
is with a view to giving our readers an idea of how 
this operation is carried out in a coimtry where 
fruit culture has reached sjucU a pitch of per- 
