Page:Australian enquiry book of household and general information.djvu/259

 must be turned every day, and occasionally rubbed over with butter to keep the flies and insects from attacking them. In three months, according to the climate, the cheese will be ready to use or sell. From eleven to twelve gallons of milk will make 1 lb. of cheese.

As a rule the cream should be churned two or three times a week, but much depends upon the weather. In small dairies where only a few pounds of butter are made each week, the cream should be kept in a cool dry place, and a few hours before churning it should be mixed up well, and if very cold stand the basin it is in in warm, water to heat the cream to the right temperature. Cows fed on hay and ordinary grass make the best butter. Turnips are good in moderation.

When the butter comes from the churn, and is prepared for the market, roll it in muslin cloths in cylindrical form in 1 lb. and 2 lb. parcels or rolls, and place them all when made up in a wooden tub containing strong brine with a little saltpetre in it. Let the brine cover the parcels of butter, the cloths will prevent anything from getting into them. If the butter maker does this she can keep her butter till she has a fair quantity to sell, as the brine keeps it perfectly fresh and sweet.

In the hot weather it is well nigh impossible to keep butter at all firm, but the following plan will do if any will:—Dissolve about half a teaspoonful of saltpetre in a medium sized milk dish or basin. In this place the jar or basin containing the butter with a clean square of calico or muslin over it, allowing the corners to hang down into the water. Keep this in a cool dark place, and change the water every second day.

Rinse all dairy utensils in cold water before scalding them, and again after.

Always use a thermometer, as the churn and the cream must be kept at a temperature of 56° to 58° degrees in summer, and 60° in winter.

Ventilate the churn freely and often while churning.

From 40 to 45 revolutions a minute is the right speed to keep up while churning.

When working butter with the hands have a basin of hot water by you in which to dip them now and then, this will prevent the butter sticking to them.