. good in quality, nor large in quantity, and longer time is required in churning. It is an unprofitable method. Fig. 18 is a Cylindrical Thermometer Churn, of any required size, with false metal bottom to hold cold or hot water for bringing the cream to the proper temperature. A thermometer, permanently set in the side, indicates the heat. Quickness in Churning. The more quickly milk or cream is churned, the paler, the softer, and the less rich the butter. Cream, according to Mr Aiton, may be safely churned in an hour and a half, while milk ought to obtain from two to three hours. The churnin
. good in quality, nor large in quantity, and longer time is required in churning. It is an unprofitable method. Fig. 18 is a Cylindrical Thermometer Churn, of any required size, with false metal bottom to hold cold or hot water for bringing the cream to the proper temperature. A thermometer, permanently set in the side, indicates the heat. Quickness in Churning. The more quickly milk or cream is churned, the paler, the softer, and the less rich the butter. Cream, according to Mr Aiton, may be safely churned in an hour and a half, while milk ought to obtain from two to three hours. The churning ought always to be regular, slower in warm weather, that the
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Keywords: ., bookcentury1800, bookdecade1850, booksubjectdomesti, bookyear1859
