Duration of the Churning.
—In whatever way the churning is performed, the result is always a separation of the fatty particles from the other constituents of the milk. As soon as the churning indicates that the butter particles increase in size and collect together, the motion of the dasher must be hastened till the butter has come together in a large mass. Great care should be taken to observe the appearance of this formation. The Dutch dairymaids acquire great skill, by long practice and experience, in judging of the proper moment when the separation of the particles has completely taken place. Very great importance is with justice attached to this skill, for it is undoubtedly true that one with this knowledge can get far more and better butter from milk of the same quality, the same quantity, and skimmed at the same time.
The cream taken from the milk of thirty-five cows, after standing twenty-four hours, is generally churned in summer in less than an hour, sometimes in three quarters of an hour. In very hot weather the cream-pot is frequently set into the cool-bath of fresh water for five or six hours before the churning begins, and it churns the easier for it. Cold water is never poured into the churn with the cream. In winter, as well as in cold weather in spring and fall, warm water is sometimes poured in with the cream.
Working and Treatment of Butter.
—When the churning is finished, the dairy-woman takes out the butter with a wooden scoop, [Fig. 111], and puts it into a tub for further working. The tub, [Fig. 112], is a broad, shallow vessel, open at the top, and having an opening at the bottom which is stopped by a bung. The scoop is pierced with holes, through which the butter-milk drains. The butter put into the tub is now rinsed, salted, and formed.
Fig. 111.
Fig. 112.
