Queensland State Archives posted a photo:
The Queenslander
8 August 1885
The Treatment of Cream
THE milk for butter-making should be poured into enamelled pans, which are easily kept clean; it should be placed in a cool well-ventilated dairy, and in an atmosphere which is quite fresh and sweet; and it should be shaded from draught and strong rays of light, and should not go sour while the cream is rising. Where a separator is used these precautions are unnecessary. But the cream in any case should remain free from acidity, or nearly so, until it is churned, yet should be ripe. Perfectly fresh cream makes perfectly sweet butter, of course, but such butter is insipid when compared with butter made from well-ripened cream. The ripening of milk in cheese-making and the ripening of cream in butter-making provide an analogy which is worth while to remember. Soured cream or milk will produce butter whose