54. 



Poor cream often breaks but will not gather. Try churning slowly. 

 If this does not overcome the difficulty the only remedy is to draw off part 

 of the buttermilk to lessen the liquid. 



Very rich cream is likely to paste or thicken in the churn, so that con- 

 cussion ceases. Add enough water at the same temperature as the cream 

 to dilute it so that it will drop. 



When the churning is about completed, add a couple of quarts of 

 water several degrees lower in temperature than the cream was. In the 

 summer it may be quite cold. This floats the butter and allows the butter- 

 milk to run off more freely. When the butter is the size of wheat grains 

 it is sufficiently gathered. Look frequently at the inside of the churn lid, 

 and when but few small specks are seen on it, the churning is usually fin- 

 ished. Watch the buttermilk as it runs through the strainer dipper, and 

 if any butter comes with the first streams, a little more churning is nec- 

 essary. 



Washing the Butter. 



When the buttermilk is drawn, rinse the butter with a little water 

 and strain through cheese cloth into the churn as much water as there was 

 cream. Temper the water in winter, having it from 48 to 56 degrees ac- 

 cording to the conditions of the butter and the temperature of the room. 

 In hot weather the wash water may be as cold as possible. Revolve the 

 churn rapidly about a dozen times, and wash but once. We recommend 

 washing butter twice if it has come very soft or has an objectionable 

 flavor, or is going to be packed for winter use. 



Salting the Butter. 



Salt according to the demand of the market. If the butter is for im- 

 mediate use and is salted on the worker 3-4 ounce per pound of butter is 

 usually suflficient. If salting in the churn use an ounce, as not so much 

 is incorporated in the butter. We strongly recommend salting in the 

 churn, as by so doing butter free from streaks can be had with the least 

 possible amount of working, but the churn must be without dashers, and 

 the butter in firm granular form. The only difficulty in this method is 

 gauging the amount of salt. Estimate the weight of butter from the last 

 churning, then weigh the salt. Have the butter evenly spread over the 

 bottom of the churn, sift on part of the salt, tilt the churn forward to 

 cause the butter to lap over, sift on more salt, then tilt the churn back- 

 ward and put on the remainder of the salt. Put on the lid and revolve 

 the churn very slowly until the butter forms in several lumps. It may be 

 taken out and immediately worked, but if possible it is much better to 

 allow it to stand either in the churn or in a firkin, if the churn is in too 

 warm a place, for two or three hours, and then give one working. 



If salting on the worker, take the. butter from the churn, weigh it, and 

 allow f ounce of salt per pound of butter. Spread the butter over the 

 worker, sift the salt on evenly, fold the salt under and begin working. 



