332 



PRODUCTIVE FARMING 



Steps in Churning. — 1. Put the cream into the churn 

 and add a Httle vegetable butter-color. 



2. Operate the churn steadily and slowly to cause the 

 globules to be affected by the dashing movement. 



3. Stop the churning when the granules are the size of 

 large grains of wheat or peas. 



4. Strain the buttermilk out, leaving the butter in the 

 churn as loose and open as possible. 



Fig. 220. 



Fig 



Fig. 220. — A modem hand separator. Cream separators of small size are used 

 on dairy farms where cream or butter is sold. 



Fig. 221. — School pupils learning to operate a cream separator. (A. E.) 



5. Wash the butter with cold water twice, by pouring 

 it on and draining it off. Use as much cold water each time 

 as half the amount of the buttermilk. 



6. Sprinkle over the loose butter enough salt to suit the 

 taste. One ounce of salt to a pound of butter suits the usual 

 market. 



7. Work the butter in large masses, but not enough to 

 give it a smeared or greasy appearance. 



8. Mold or pack to suit the market requirements, as in 

 pound molds covered with parchment paper. 



