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5 



.degrees, and keep at that temperature for twenty minutes ; then quickly 

 <:ool to about 60 degrees. It is always necessary to add a culture to 

 pasteurized cream if you wish to ripen it. 



The Care of the Churn. 



Before using, the churn should be scalded with boiling water and 

 afterward rinsed with cold water. It is better and quicker to pour the 

 water out than let it run through the bung hole. Floating dust will not 

 then cling to the sides of the churn. After using, the churn should be 

 rinsed down with hot water, thoroughly scalded with boiling water, then 

 given a scouring with salt, followed by another rinsing with hot water. 

 Wipe the outside, but do not touch the inside with a cloth. Never allow 

 butter-milk or wash water to remain in the churn when nut m use. Leave 

 the plug out and the lid ajar, and keep in a cool place to prevent warping. 



The worker, ladles, and butter-print may be prepared while the butter 

 is draining. With a fibre brush, a dipper of water, and a nttle salt, give 

 them a good scouring and cool well with cold water. After using remove 

 any butter with hot water, again scour with salt, rinse with boiling water, 

 and allow them to dry. 



Churning. 



Always strain the cream into the churn through a dipper with a per- 

 forated tin bottom. In winter add just sufficient butter cok)r of a reliable 

 brand to give a nice yellow tint. Do not depend on pouring it 

 in, but count the drops for a small churning, allowing 3 or 4 drops to the 

 pound of butter. 



No definite temperature for churning can be given, but the necessity 

 for the constant use of a thermometer must be emphasized. 



Many conditions influence the temperature of the cream for churning 

 5uch as the richness of the cream ; the quantity in the churn ; the feed and 

 breed of the cow ; the length of time the cows have been milking ; the 

 temperature of the room ; and the speed of the churn. Aim to make con- 

 ditions favorable to a low churning temperature as it insures a better but- 

 ter and a more exhaustive churning. 



Start with the churn about one-third full, which means not more than 

 five gallons in a No. 3 churn, and regulate the churning temperature so 

 as to have butter within from 20 to 30 minutes. That proper tempera- 

 ture can only be ascertained by past experience with similar cream. 



I would suggest a range of temperatures for summer from 54 to 58 

 degrees and in winter from 58 to 64 degrees. 



Cream that contains too much skim-milk and is too cold will foam. 

 Never add hot water to the cream. It must be taken from the churn and 

 heated by placing the can in a pan of hot water and stirring until the de- 

 sired temperature is reached. 



