churning is done by turning the handle.

2363. Such is the temple in which the dairy-maid presides: it
should be removed both from stable and cowhouse, and larder; no
animal smells should come near it, and the drainage should be
perfect.

2364. The dairy-maid receives the milk from the cowkeeper, each pail
being strained through the hair-sieve into one of the milk-basins. This
is left in the basins from twenty-four to thirty-six hours in the
summer, according to the weather; after which it is skimmed off by means
of the slicer, and poured into glazed earthenware jars to "turn" for
churning. Some persons prefer making up a separate churning for the milk
of each cow; in which there is some advantage. In this case the basins
of each cow, for two days, would either be kept together or labelled. As
soon as emptied, the pails should be scalded and every particle of milk
washed out, and placed away in a dry place till next required; and all
milk spilt on the floor, or on the table or dresser, cleaned up with a
cloth and hot water. Where very great attention is paid to the dairy,
the milk-coolers are used larger in winter, when it is desirable to
retard the cooling down and increase the creamy deposit, and smaller in
summer, to hasten it; the temperature required being from 55 deg. to 50 deg., In
summer it is sometimes expedient, in very sultry weather, to keep the
dairy fresh and cool by suspending cloths dipped in chloride of lime
across the room.

2365. In some dairies it is usual to churn twice, and in others three
times a week: the former produces the best butter, the other the
greatest quantity. With three cows, the produce should be 27 to 30
quarts a day. The dairy-maid should churn every day when very hot, if
they are in full milk, and every second day in more temperate weather;
besides supplying the milk and cream required for a large establishment.
The churning should always be done in the morning: the dairy-maid will
find it advantageous in being at work on churning mornings by five
o'clock. The operation occupies from 20 minutes to half an hour in
summer, and considerably longer in winter. A steady uniform motion is
necessary to produce sweet butter; neither too quick nor too slow. Rapid
motion causes the cream to heave and swell, from too much air being
forced into it: the result is a tedious churning, and soft, bad-coloured
butter.

2366. In spring and summer, when the cow has her natural