288 
Wisconsin State Agricultural Society. 
so where foul odors or a suspicion of them exist. We use the com¬ 
mon tin milk-pan, and fill as full as they can well he handled. I 
find by repeated trials with my glass vessel that the cream rises in 
proportion to the depth of the milk. Here appears to be the point 
where I should say something again about cleanliness, but my asso¬ 
ciations have been such that I have not been called upon to attend 
to it personally, hut I have been reading for more than an average 
life-time that every vessel used must be scalded as often as used, and 
placed in the sun as often as practicable; that all spilled milk must 
be removed from floors, etc., as soon as possible, or it will sour and 
have an injurious effect. Anything further on this point to me 
seems superfluous. We design to keep the temperature of our 
milk-room at sixty degrees, at which point the milk will be ready 
for skimming from thirty-six to forty-eight hours. If the room is 
below that temperature the cream may become hitter before all rises, 
or white specks may show on the cream. When this is the case, 
skim at once. There seems to be much mystery about the charac¬ 
teristics of cream in churning. At one time butter comes quickly, 
is soft and white—cause, too warm. At another time it is frothy, 
and almost impossible to produce butter—cause, sour cream and 
too cold. At other times a salvey mass with buttermilk intermixed 
is the product, which no after-manipulation can work into butter— 
probable cause, too rapid churning in some lightning-improved 
patent churn. 
Right here, I desire to say I have been largely victimized by in¬ 
vesting in patent churns, resulting, of course, in a return to the 
old dasher-churn. At the State Fair of 1873 I was the fortunate 
recipient of a churn called Whipple’s Rectangular, as a premium 
on butter, from the Society. After a short trial we concluded it 
was too long in churning and set it one side; the following spring 
we tried it again—we have used no other churn since. Its qualities 
are ease in churning, extra quality of butter made, its capacity of 
freeing the butter from the milk, and we find it churns soon enough 
and that no cream rises upon the buttermilk, from which we infer 
that it makes more butter from the cream than many other churns. 
It is also easily kept sweet and clean. Cream may become slightly 
acid before churning without injurious effect. The length of time 
it may he kept before churning depends upon the temperature. If it 
has been kept at a nearly uniform tempreature of sixty degrees, it 
