BuTTEH Making. 95 



of tlieni \\ill say, " I don't pay any attention to that. K it 

 comes too soft, I harden the butter witli ice." 



No man need expect to succeed in this way, unless the 

 temperature of the room in which the cluirning is done is 

 about liftv-eii>-ht or sixty de<j;rees. Butter that is warm and 

 soft when it comes, can never l)e hardened by any means 

 so it will endure heat on the table. 



I am speaking now of making butter in warm weather. 



Cream from a selected herd of cows, like the Jerseys, for 

 instance, or from cows fancy fed, can be churned at a 

 slightly higher temperature, with good results. 



Fifty-eight degrees is about the right temperature at 

 which to churn in warm weather, yaryino- to even sixty-fiye 

 degrees in winter. If it is extremely warm, the tempera- 

 ture should be reduced to fifty-six degrees and kept there. 



It requires a higher degree of heat to melt butter in win- 

 ter than in summer, and it will be more like grass butter to 

 churn it at sixty-fiye degrees than at fifty-eight. 



If butter is churned too cold, it will be tallowy and light 

 colored ; if too warm, salyy and light colored. 



The color of butter should be kept nearly uniform 

 throughout the year, by the use of some artificial coloring 

 material. I have examined all tlie annatto preparations 

 offered in the market, but have never found a good substi- 

 tute for orange carrots. 



The churning should not be done very rapidly ; espe- 

 cially is there danger of churning too fast with horse power. 

 Rapid cluu-ning makes butter salyy. Churning after butter 

 comes, or separates from the caseine, robs it of the gloss so 

 inviting to the eye of the butter fancier. If the tempera- 



