MANAGEMENT OF DAIRY CATTLE. 
105 
required length ; the cream-jar is placed in a basket 2 feet 4 
inches deep, suspended on the rope, and let down the 
evening previous to churning. It is drawn up early next 
morning and immediately churned ; by this means the churn- 
ing occupies about the same time as in winter, and the butter 
is of like consistency. 
The advantage I derive from this is such that, rather than 
be without it, 1 should prefer sinking a well for the purpose 
of reaching a like temperature. 
When winter approaches, the open trellis window to the 
north is closed, an additional shutter being fixed outside, 
and the interval between this and an inner shutter closely 
packed with straw to prevent the access of air and cold ; the 
door to the kitchen is at the same time unclosed to admit 
warmth. Before the milk is brought from the cowhouse 
the dairymaid washes the bowls well w r ith hot water, the 
effect of which is to take off the chill but not to warm them ; 
the milk is brought in as milked, and is passed through 
a sile into the bowls, which are then placed on the cistern. 
A thermometer, with its bulb immersed in the milk, denotes 
a temperature of about 90°. The hot water is applied imme- 
diately at a temperature of 100° or upwards, and continues 
to flow for about five minutes, when the supply is exhausted. 
The bowls being of thick earthenware — a slow conductor — 
this does not heighten the temperature of the milk. The 
cooling, however, is thereby retarded, as I find the milk, 
after standing four hours, maintains a temperature of 60 3 . 
This application of hot water is renewed at each milking to 
the new milk, but not repeated to the same after it has 
cooled. The temperature of the dairy is momentarily in- 
creased to above 60°, but speedily subsides, the average 
temperature being 52° to 56°. 
It will be observed that the churnings in summer and 
winter occupy half an hour or upwards; by increasing the 
temperature of the cream I could easily churn in half the 
time, but I should thereby injure the quality of the butter. 
When the butter has come, and gathered into a mass, it is 
taken, together with the buttermilk, out of the churn, which 
is rinced with water; the butter is than placed again in the 
churn, with a quantity of cold spring water in which salt has 
been dissolved, at the rate of 1 oz. per quart of cream ; after 
a few minutes* churning, the butter is again taken out ; 
the water in which it has been washed assumes a whitish 
appearance. By this process the salt is equally diffused 
through the butter, which requires little manipulation, and 
is freed from a portion of caseous matter. A recent analysis 
