68 Butter. — -Experiments ^ 8fc. 
escape. A small tube was soldered near the top of the under pan 
for the admission of hot water, and a small hole was made on the 
opposite side for the escape of the air while pouring in the hot 
water. The first I had made was soldered together at the top, 
but we found it difficult to wash and dry; being separate, they 
can be washed and dried without difficulty. 
The milk was strained into the upper pan and left at rest for 12 
hours J then the same quantity of boiling water was introduced 
into the under pan and suffered to stand 12 hours longer, when 
the cream was found perfectly separated and of such consistence 
that the whole might be lifted off by the finger and thumb. 
The cream was churned immediately after skimming at a tempei- 
ture of 58°. In this manner first quality of rich yellow butter was 
obtained in 15 minutes, in the month of March. Under the ordinary 
treatment, much less butter would have been obtained, and of a 
white color, insipid, without flavor and unfit for the table. Be- 
sides it is a long and tedious operation to convert the cream into 
butter, while in the former process it occupies but a few moments. 
Churning the milk is a much more laborious method, from the 
difficulty of keeping in motion such large quantities of fluid j 
but in this way it is said that a larger quantity of butter is ob- 
tained, and of a more delicate flavor. 
The rising of the cream and the churning is but a portion of 
the process of making good butter. There is some skill or art re- 
quired in working it which cannot be described; but suffice to 
say, it is best done with bowl and ladle, in a peculiar manner, to 
press out the milk — for unless the milk is thoroughly separated it 
is needless to expect good butter that will keep sweet any length 
of time. If not properly worked, and the milk thoroughly ex- 
tracted, it is apt to be soft, spongj', or oily. In some dairies the 
hand is used instead of the ladle, but we protest against that, as 
the heat of the hand is injurious. In others the butter is washed 
with pure cold water as long as the water is rendered milky. 
We preferred not to wash it, believing that much of the aroma or 
high flavor was carried off by the water. 
