46 The Bulletin. 



The best mctliod of sepaiating cream, next to using a separator, is to use deep 

 cans about 22 inches high and 8 inches in dianit'lor, and set those cans in cold 

 water. A cement tank is, of course, best for this purpose; but a stout box 

 lowered in the ground with a cover over it will answer the purpose. Bore some 

 holes in the side of the box at a proper height for an overflow. If pieces are 

 tacked on llie inside of the box at the proper lieight, then a lath placed over the 

 top of the can with the end under, these pieces will keep it in place even when it 

 is only part full. 



Have nothing to do with those so-called separators where water has to be 

 added to the milk to cause the cream to separate. I have only a word to say 

 about separators. If you possibly can, get one. If you have only seven cows, sell 

 one and buy a separator. Six cows and a separator wall pjoduce as much as 

 seven and the old method. If you only have three or four cows and want to do 

 the best witli them, buy a separator. Leaving out of the question entirely the 

 convenience of using a separator, it will pay you eight or ten dollars in butter 

 fat saved on every cow you keep. 



\\ hat does churning consist of? If you look at a drop of milk umlor a micro- 

 scope you will find great numbers of very small fat globules, millions in a single 

 drop of milk. Now when we churn we simply cause these little fellows to unite by 

 knocking them together; consequently, anj'thing which causes these little particles 

 to become hard will tend to cause trouble in churning. These are some of the 

 things which cause fat globules to become hard: feeding large amounts of cotton- 

 seed meal; majority of herd nearing the end of milking period; feeding dry food; 

 and most important of all in effect upon the hardness of butter fat is tempera- 

 ture. Only a few degrees will make a good deal of difference in the time it takes 

 to churn and the quality of the butter. A high temperature makes churning easy, 

 but ruins the quality of butter, and is wasteful of butter fat. This will be 

 found a guide to the best clnirning temperature: Churn at as low a temperature 

 as you can and get the butter to come witliin thirty minutes. Sixty degrees in 

 winter and 58 degrees in summer are the usual churning temperatures. 



If you have trouble in churning, ripen the cream well and raise the churning 

 temperature a few degrees. 



A dairy thermometer is a necessity. You cannot afford to be without one. It 

 can be bought for 25 cents; and avoiding churning two or three extra hours and 

 producing a lietter grade of butt(>r will soon pay for it. The practice of adding 

 hot water and cold water every little while during churning does not tend to 

 produce the best butter. Use a theiTnometer and see that the cream is at the 

 light temperature when it is placed in tlie churn. Never put water or ice into 

 the cream. Regulate the temperature by placing cream jars in water. 



Have nothing to do with patent cliurns. They are humbugs. I know if the 

 men have anything to say about it, and a smooth-talking agent comes along with 

 one of his little wonders the next day after churning has occupied the larger 

 part of the day. and takes some milk or cream and churns it in about five 

 minutes, they will buy one. But do not be deceived. You can also churn as 

 quickly in the old churn if you do it in the same way, and make the same kind 

 of giease. Use barrel or swing churns without floats. 



Stop the churning when the butter is about half the size of a pea. Draw off 

 the buttermilk and rinse only enough to remove the buttermilk. Be sure to regu- 

 late tlie temperature of the wash-water. Do not allow butter to stand in water, 

 as it takes out tlie fine flavors. 



Butter should be put up in a neat, attractive package and bear ^-ome distinctive 

 mark. Study your market, and if local dealers will not give you good prices, 

 there are plenty of places in the State that will. There is always a ready sale 

 for good butter, and piint butter can be shipped hundreds of miles in a shipping 

 case and not be injured. 



If you would keep butter, it is best to put it down in an earthen croc]<, rub 

 salt on the inside of the vessel, press the butter firmly to exclude air, and make a 

 heavy brine to protect the top. Such butter, if put in a cool place, will keep in a 

 good condition for several months. 



