512 
HUSBANDRY. 
butter, and after that period before its quality befenfibly di-' 
■minifh.ed, Mis not yet been well afeertained by experiment. 
It is remarked by Dr. Anderfo.n, that fo little nicety has 
hitherto been obferved by practical fanners, even thofe 
who have a high reputation for making gbod butter, that 
few ot them ever think of obferving any precife rule in 
this refpeft with regard to the different portions of their 
cream, feeing they in general make into butter all the 
cream they have collefte’d fince the former churning, fo 
that the new and the old is all beaten up together; and 
he can find nothing like an uniform rule eftablilhed among 
them as to the time that fhould intervene' between one 
churning and another, that being ufuall.y determined by 
local or accidental circumftances. He is himfeif inclined 
to believe, that if the cream be carefully kept, and no fe- 
rous matter allowed to lodge about it, a very great lati¬ 
tude may fafely be admitted in this refpeft; and, though 
the exaft length of time has not been determined, it is 
certain that cream which has been kept three or four days 
in fummer is in excellent condition for being made into 
butter; and he is inclined to believe, that from three days 
to feven may be found in general the beft time for keep¬ 
ing cream before churning ; though, if circumftances make 
it neceffary, a confiderable latitude in this refpeft may be 
allowed. If the farmer has fuch a quantity of cream as 
may be worth his while to churn once every day, there 
is nothing to prevent him from doing it. He has only 
to provide a feparate veffel for holding the cream for each 
day he means it Ihould Hand before churning; if three 
days, three veflels; if four days, four veflels; and fo on. 
Thus he may churn every day cream of three days old, 
or of four, or any other number of days old that he may 
incline. In the fame manner, if it were found that the 
cream of two, of three, or cf a greater number of days ga¬ 
thering, was required to make a proper churning, it might 
be eafy fo to contrive it as to churn every day, as will be 
obvious to any one who thinks upon the fubjeft. In this 
way the operations of a dairy may be kept perfectly re¬ 
gular and eafy. 
It is frequently a praftice in Chelhire to churn the 
whole of the milk without feparating any part of the cream 
from it. After milking, it is cooled, according to the heat 
of the weather in lummer, in feparate veflels for the pur- 
pofe, and a certain degree of acidity brought on ; and 
warmed in the winter by being let by the fire. In this 
way they obtain a greater quantity of butter, though of 
an inferior quality. By careful management, however, 
t-l'pecially if a portion of the firft-drawn milk be feparated, 
very good butter may be obtained ; but the praftice, on 
many accounts, is not to be recommended. 
As, while the butyraceous part of the milk is in the 
ftate of cream, the particles are not in a fufficiently con¬ 
centrated ftate for producing an uniform fubftance, on 
account of the large portion of interpofing ferous fluid ; 
in order to produce butter, it is therefore neceffary to 
force cut this by means of continued agitation in the pro- 
cefs of churning. The cream or milk, after being fepa- 
rated and prepared as above, is to be put into the churn 
of the kind which is preferred, and agitated for fome time, 
•in order to efleft the feparation of the butter. From the 
•praftice generally adopted in the beft-managecl dairies of 
cooling the churn, by filling it for fome time with cold 
water before churning in fummer, and of warming it with 
fealding water when the weather is very cold in winter, 
and of putting in alfo cold or hot water among the cream 
.in the churn occafionally, according to the feafon of the 
year, it is concluded, that cream poflefling a proper tem¬ 
perature, whatever that temperature may be, is, among 
the moft exaft dairy-farmers, confidered efferitia'lly necef¬ 
fary in the making of good butter ; which being admit¬ 
ted, it muft follow that lome churns may be better luited 
to the purpofe than others; as fuch as admit a free fupply 
*>f atmofpheric air, and permit that which, from the vio- 
agitation, has become overheated to elcape, from their 
preferving that medium temperature, which, it would ap¬ 
pear, cream in the courfe of fnaking into butter ought to 
poflefs, than fuch as are kept constantly (hut up, or in 
which the air is only allowed to enter or efcape occafionally 
by means of a fmail aperture. It is probably on this account 
that the upright churn is ftill preferred in-fome dairies: 
In Holland, the method of making butter, according to 
the account of Mr. Carevv, as ftated in the Agricultural 
Report of Middlefex, is this: After milking the cows, 
the milk is not put into pans till it is quite cold. It is 
then ftirred two or three times a-day with a wooden fpoon, 
to prevent the cream from feparating from the milk; and, 
if it can be ftirred till the fpoon will alnaoft Hand in 
it, it is deemed fo much the better. When it is found to 
be fufficiently thick, it is put into the churn,and beaten 
for an hour. When the butter begins to form, a pint or 
more of cold water, according to the quantity of the milk, 
is poured in, to feparate the butter from the milk. When 
the butter is taken out of the churn, it is walhed and 
kneaded till the laft water is perfectly clear and free front 
milk. By this method, it is fuppofpd that a greater quan¬ 
tity of butter is made from an equal quantity of miik. 
And the butter is laid to be firmer and fvveeter, and to 
keep longer, than that which is made in the ordinary 
mode which is in ufe in England. The butter-milk is 
alfo thought preferable. A churn is there thought bet¬ 
ter adapted to the purpofe than a barrel. 
The different operations of butter-making we have al¬ 
ready given under the article Butter, together with its 
firft dilcovery, chemical qualities, Dr. Anderfoh’s molt 
approved method of falting, and the laws relating to.—•- 
For which fee vol. iii. p. 552-556. 
With refpeft to the manufafture of cheese, it is fup-- 
pofed that the beft feafon adapted to the purpofe is dur¬ 
ing thofe months when the cows are allowed to be fed on- 
the paftures; that is, from the beginning of May till the- 
end of September. On many of the larger dairy-farms/ 
cheefe is frequently made throughout the year ; but that 
made during the winter months is faid to be confiderably 
inferior in quality, and much longer in becoming fit for’ 
fale, or for ufe, than that which is made within the above 
period. InGloucefterlhire, Somerfetftiire, and North Wilts; 
the feafon of making thin cheefe is from April to Novem¬ 
ber ; but the principal one for making double Gioucefter 
is during the months of May, June, and the beginning 
of July. If made later in the fummer, they are found 
not to acquire a lufficient degree of firmnefs to be mar¬ 
ketable the enfuing fpring. 
The times of milking for cheefe are different in differ¬ 
ent diftrifts : in Chelhire they are in. the lummer feafon 
at fix o’clock both morning and evening, and in winter 
at day-light in the morning and immediately before dark 
in the evening. But in Wiits, Suffolk, and fome other 
counties, the people are frequently employed in milking 
by four o’clock in the morning in fummer; and the bu- 
finefs in a dairy of forty or fifty cows is nearly completed 
before the period at which it commences in Chelhire. 
The latter would feem the moft preferable praftice; as 
when the cows are brought home to the farm-yard, which 
is the beft method where the paftures are within a (hort 
diftance, they are milked unfettered, and the bufmefs is 
over before the heat increafes fo much as to make the 
cows reftlefs and unruly. The farmer himlelf, or fome 
careful perfon, fhould attend the milking, for the double 
purpofe of feeing the work properly done, 'and carrying 
the milk in large buckets, into which it has been occa¬ 
fionally emptied from the pails, to the dairy, to be poured 
through a ftrainer into coolers for the purpofe, or the 
cheefe-tub, preparatory to applying the rennet. The ex¬ 
peditious cooling of the milk, by putting it into leaden 
or other pans, is found of much utility in retarding the 
procefs of fermentation in the fummer feafon, and thereby 
preventing the milk from turning into a ftate of acidity. 
But in winter it is obvioufiy unnecelfary. It has been lug- 
gefted. 
