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Te Aroha News, Volume VII, Issue 453, 12 March 1890, Page 6

Temperature in Dairying.— The whole of the butter-making utensils being ready and scrupulously clean, the cream may be stirred in the pan and well incorporated, and then poured into the churn, care having been taken to see that its temperature is about fifty-seven or fiftyeight degrees. Every dairy should be provided with a thermometer, as, if the cream is not at the right temperature, good butter cannot be made, and it is in great danger of being spoiled. If the dairy is about fifty-five degrees the cream will be. all right, and some persons do not object to its being as cold as this, or even as high as sixty-one degrees; but on no account should it be higher than sixty degress, unless in winter, when a couple of degrees above sixty-one degrees will do no harm. If it is too low, some persons stand it in a warm kitchen until it has reached the required temperature ; but warm wafer of about eighty degrees may be added if it is not lower than fifty-five degrees, as it damages the cream to suddenly raise it more than four or five, degrees ; or the cream jar may be stood in a vessel of hot water. It is a better plan to add warm water than warm milk, as is the custom in some districts, because the milk leaves behind a quantity of curds, which aie worked into the butter, and increase its weight.

“ Have you a quarter you can give me, sir?" asked a tattered-looking individual of a citizen. “My wife and children have had nothing to eat for two days.” “Oh, that won't do," replied the gentleman. • I gave you 50 cents yesterday. What did you do with that?" “I had to buy meat for the dog.’’