Butter. — Experiments, ifc. 67 
Secmd: The milk must be immediately strained, on coming 
from the cow, into pans, and set for the cream to rise, as with some 
cows a separation commences even during the process of milking. 
Third: The cream should be free from milk and frequently 
stirred, particularly when additions are made, and a little salt 
added to keep it from curdling. In summer the cream must be 
churned as often as every other day. In winter it may stand 
for several days, if kept in a low temperature, say from 45 to 50** 
Fahrenheit. 
To make the cream rise more perfectly, the temperature should 
be at 60°. A temperature below 35° will prevent the cream from 
separating or rising in any considerable quantity. The elevation 
of the temperature to 55° will cause the cream to rise in 30 hours; 
at 60°, in 24 hours; at 80°, in 12 or 15 hours. 
Much depends on the temperature of the cream when the churn- 
ing is commenced. We found from repeated experiraente, that 
the cream, when churning is commenced, should not be under 55°. 
It will rise in churning from 5 to 10 degrees. In winter this 
temperature can easily be attained. In summer it cannot be at- 
tained without the aid of ice, or very cold well water. In Penn- 
sylvania spring-houses are much used, where a constant stream of 
cool spring water passes through for the purpose of regulating the 
temperature. 
For milk-pans we preferred tin, of the ordinary size, holding 
about six quarts, which were about three-fourths filled, which 
gave a depth of about four inches of milk. We tried broad shal- 
low pans with the milk only about an inch deep, supposing the 
greater the surface exposed the greater the quantity of cream 
would rise, but such was not the fact. 
The greatest quantity of cream from the least quantity of milk 
we ever obtained was by means of a water-bath, or double pans, 
as follows: — The pan into which the milk was strained, was four 
inches deep and flaring. Another made six inches deep and 
nearly straight in the sides and just large enough at the top to 
receive and embrace the upper pan, within half an inch of the 
top, and it should fit tight, so that little if any of the steam will 
