CUEING BUTTEK IN THIS COUNTRY AND ABROAD. 207 



arc improved by a little colouring;. Tlio desired quantity of 

 aiinatto — the best known material tor the purpose — siiould be 

 mixed with the cream Ijefore stirring and mixin;^', and in no case 

 should colouring matter be added to the butter itself, as it can- 

 iu)t Ik; perfectly incorporated with the Ijutter, and will ap])ear 

 irregularly throughout. Colouring with carrots or other simi- 

 lar substance is objectionable, for the vegetable matter, soon 

 decaying, lends decomposition to tlu; l)utter with which it is 

 mixed. Artificial colouring slumld only be sparingly used, as 

 tlie natural liuc is always the most ])erfect, and a very slight 

 shade beyond will give an unnatural appearance. 



Gliurning mid Churns. 



Wlien butter can be worked so that the globules of fat of 

 which it is composed remain unbroken on escaping from the 

 enveloping membrane, it will, in a temperature of 60°, break 

 like cast iron and show a granular structure. This is best seen 

 under the microscope, and in trade is known as the grain of 

 butter. Butter thus treated will keep better, and have a better 

 taste and flavour, than if the granides had been broken, — in 

 which case the butter becomes greasy, and will part like salve 

 or green putty. In tlie latter state it will not keep well under 

 any circumstances ; in the former it will keep long and well 

 under almost any disadvantages. And the keeping of the grain 

 of butter wliole is important, not only during, but after churning. 

 Too cohl churning will cause the grain to get broken by increased 

 friction ; too warm by the mixing of the softened fats. The 

 object of proper churning is to break the pellicle without disturb- 

 ing the granule within, and this is best done by combining 

 pressure, rather than friction, with the required motion. Pres- 

 sure acts on all the globules alike, — friction on those coming 

 into direct contact. The old-fashioned upright dash churn fulfils 

 well the desideratum. It should be slightly barrel-shaped, and 

 the dasher either altogether round or with only two cross sections, 

 which, taken together, come pretty near completing the circle. 

 A rectangular box with a reciprocating motion, and dashing the 

 cream against both ends alternately, a similarly shaped one 

 rotating either from the centre of the sides or from the corners, 

 and a barrel one revolving endwise, are good forms. The kind 

 most in use is a fixed rectangular one, with a rotating dasher 

 witliin, — on the principle of friction rather than pressure. The 

 dashers within should have few notches, for these increase friction 

 and tend to greasy butter. 



The best temperature for churning, subject to modification, 

 may be set down at 60°. Sour cream churns at a lower temiiera- 

 ture than sweet, but if too sour more labour is required. Whole 



