212 STATE BOARD OF AGRICULTURE 



Cream from the milk of fresh cows chnrus more readily than that from cows 

 long in milk. It helps matters to dilute the cream from stripper's milk with water. 

 Butter from some cows is naturally lirmer than that from others, and the cream 

 may therefore be churned at a higher temperature. 



No hard and fast law can be laid down with reference to churning temperature. 

 One must follow the rule g-iven above in a general way and adapt himself to cir- 

 cumstances. 



If the butter is to be colored, and butter from most cows requires some additional 

 color, the coloring matter should be added to the cream when It is first put in the 

 churn. Color to suit the market, using one of the standard commercial butter 

 colors. 



The churn should be turned at such a rate of speed as to produce the most con- 

 cussion. A small churn may be turned faster than a large one, and one containing 

 thin cream may be turned faster than one in which the cream is thick. By prac- 

 tice, one comes auvoluntarily to regulate his speed with the fall of the cream in 

 the churn. 



Chum until the butter appears in fine granules about the size of a kernel of 

 wheat, floating well up out of the butter milk. Cold water may be added to the 

 cream in the churn, just as it is breaking, with good results, especially if the but- 

 ter is coming a little soft. If the granules form, but fail to float as they should, 

 making lit impossible to draw off tlie butter milk AViithout having the butter come 

 with it, add a little cold water; or, better, water in which salt has been dissolved, 

 adding say a pint to a gallon of cream, generally brings the granules to the surface 

 after only a few revolutions of the churn. Nerer under any circumstances add warm 

 water to cream in the clinrn. If the churning has been carried to just the proper 

 point the butter milk will draw off readily and but one washing of the butter will 

 be necessary. If the churn has-been stopped just a little too soon two washings 

 may be required. Excessive washing of butter is liable to injure the flavor, and 

 while the rule to Avash until the water comes away clear is a good one to follow, on 

 general principles, where butter is wanted for immediate consumption, a single 

 washing will generally be more satisfactory. Clear, cold water or weak brine 

 may be used. Fill the churn half full, turn two or three times and draw off the 

 water immediately. It is best not to allow the butter to stand for any length 

 of time in the wash water unless in an exti'eme case of soft butter, which would 

 not occur if churned at the proper temperature. It is our aim to use wash water 

 at about fifty degrees in the summer and at a higher temperature in the winter. 

 If too cold water is used, the outside of the particles of butter becomes chilled 

 while the inside remains soft, and the result is an uneven mixing of the salt when 

 the butter is worked. 



Butter may be salted in the churn, but there is the objection to it that always 

 holds with reference to the once working of butter. The object of working is 

 simply to distribute the salt thoroughly through the butter and expel the excess of 

 moisture. An uneven distribution of the salt results an an uneven color, or what 

 is commonly spoken of as mottled butter. Where butter is worked but once the 

 operator is never sure that his butter will not be mottled. If salting in the churn 

 is practiced, add the salt while the butter is in fine granules, and then revolve the 

 churn until the particles adhere to one another but have not formed solid chunks; 

 tlien, after allowing to stand for a couple of hours, or as long as the weather or 

 the arrangement of the work will permit, continue the turning until the butter has 

 come into sucii form as will be convenient for taking otit and pacldng. 



While it is usually preferable to work butter twice, care should be taken not 

 to over work. Never Avork it until it fails to present a granular appearance when 

 broken or pulled apart on the worker. As soon as the butter begins to hang to- 

 gether when it is broken off and little pin points of butter show at the break, it 

 is time to stop working. Tavo or three hottrs should elapse between workings. 

 It is generally more convenient to give it the second working on the following day. 



Always use dairy salt. Care is taken in the manufacture of this salt that the 

 granttles are, to a certain extent at least, uniform in size. For this reason it 

 dissolves more evenly in the butter. We at one time ran out of dairy salt, but 

 happened to have on hand a number of packages of table salt of the manu- 

 fjiottu'e AA'e had been using. For a few days the table salt AA^as used in the 

 dairy, and during those days it seemed almost impossible to work the mottles out 

 of -the l)utter. We attributed the difliculty to the unevenness of the size of the 

 salt granules. A part of the building in which a barrel and some bags of dairy 

 salt were stored was fumigated by the burning of sulphur. Butter salted Avith this 

 salt tasted of stilphur and was practically rtiined. 



