CANADIAN DAIRYING. 



weather the water should be cold, and in the winter 

 the temperature should be about the same as that of 

 the cream. When the butter is about the size of 

 wheat grains, the churning is completed, and the 

 buttermilk may be drawn through a strainer, or the 

 butter may be dipped from the buttermilk. If using 

 a barrel or box-churn, add about as much water to 

 the butter as there was cream at the beginning, hav- 

 ing the temperature from 45 to 50 degrees in summer, 

 and from 50 to 60 degrees in winter, depending upon 

 the temperature of the room and the condition of the 

 butter as to firmness. If the buttermilk does not 

 separate readily with the first washing it may be 

 repeated, using brine if necessary. As a rule one 

 washing is sufficient, unless the butter is to be packed 

 and held for some time. Too much washing destroys 

 the fine flavor of butter. Bad-flavored butter cannot 

 be washed too much. The churn should be revolved 

 as rapidly as possible while washing the butter in 

 order to prevent it forming lumps. Butter in lumps 

 is more difficult to get the buttermilk removed, and is 

 also more trouble to salt evenly. 



Difficulty in churning is usually due to one or 

 more of the following causes : 



1. The cream may be too cold, too thin, or too 

 thick. 



2. The churn may have too much cream in it. 



3. The cream may have been kept for too long a 

 time. 



4. A farrow (or stripper) cow's milk may be causing 

 the trouble. 



