And as to the proper time of churning, there is an equal divergence
of opinion and practice. One churns his cream sweet, another wants it
slightly changed, a third wants positive acidity in the cream, and
a fourth loppers the cream, while a fifth lets the cream stand even
twelve hours after loppering--and this extremely sour cream butter
sells for the very highest market price. So we are left all at sea,
so far as acidity is an element in butter making. Again, to further
illustrate these extremes, while a gentleman in Vermont is setting his
neighbors agog by raising cream in a vacuum, a Canada gentleman is
experimenting with an invention to raise cream by hydrostatic pressure
and get the fat of the milk so pure as to dispense with churning. We
hope both will succeed.