e a bad taste, and is generally wanting in keeping qualities.
I have no doubt but that in the process of churning the whole milk there
is a large amount of lactic acid formed, and a much higher temperature
attained, than in the churning of cream; consequently, the separation of
caseous matter must be more perfectly effected in the former than in the
latter case. It is a mistake to think that there is very little casein
in cream: out of 7 or 8 lbs. of thick cream only a couple of pounds of
butter are obtainable; the rest is made up of water, casein, and sugar
of milk. The yield of butter is greater when the whole milk is churned
than when the cream alone is operated upon, and, what is of great
importance, the quality of the butter is uniform during the whole year.
The labor of churning whole milk is, of course, much greater than if the
cream alone were employed, but the increased yield and unvarying quality
of the butter more than compensate for the extra expenditure of labor.

The proper temperature of the milk or cream is a point of great
practical importance. If the fluid be too warm or too cold the buttery
particles will only by great trouble be made to cohere; and the quality
of the butter is almost certain to be inferior. When the whole milk
is operated on, the temperature should be from 55 to 60 degs. of
Fahrenheit's thermometer; and if cream be employed the temperature
should never exceed 55 degs. nor be lower than 50 degs. Hence it follows
that in summer the dairy should be kept cooler, and in winter warmer,
than the atmosphere. The temperature of milk is raised or lowered as may
be found necessary, by the addition of hot or cold water--in performing
which operations properly, a good thermometer is indispensable; one
should always be kept in the dairy, and should be so constructed as to
admit of being plunged into the milk. In some dairies the water, instead
of being mixed with the milk, is put into a tub in which the churn is
placed. There is a good kind of churn, which consists of two cylinders,
the one within the other--the interval between them being intended for
the reception of hot or cold water. The influence of temperature upon
the production of butter has been placed beyond all doubt by numerous
carefully-conducted experiments. Mr. Horsfall, a celebrated dairy
farmer, in discussing this question, sums up as follows:--"By a series
of carefully-conducted experiments at varying temperatures, I am of
opinion