BUTTER-MAKING 315 



in gradually increasing clusters, until they become visible to 

 the naked eye as pale, whitish granules. As the churning 

 proceeds the cream gets so thick that it will scarcely move 

 in the churn, but finally the cream "breaks'* and the small 

 clusters appear as distinct, yellow grains, and if the churning 

 be continued they gather into a large yellow lump of butter. 

 It is best to stop the churning when the yellow granules are 

 about as large as wheat kernels. The liquid which separates 

 out from the butter granules is buttermilk. It should be 

 drained off as soon as the butter "comes." 



If butter color is used it should be put into the cream at 

 the beginning of the churning. The amount to be used 

 varies. Directions for use are usually on the bottle. More 

 color is needed in winter than in summer. 



A word should be said about churns. There are many 

 kinds of churns. That kind of churn is best which has no 

 inside parts. Inside dashers or paddles injure the butter 

 granules and make the butter more or less greasy. Barrel, 

 box, or swing churns are the best. The churn should always 

 be made of wood, because the butter sticks to metal and is 

 not easily removed. 



Something should be said also about preparing the churn 

 for churning. No matter how well it was washed at the 

 last churning it should be again thoroughly scalded with 

 boiling water. Throw in a gallon or two of hot water, move 

 the churn two or three times, and quickly draw, off the water. 

 Then just as quickly as possible throw in a gallon or two of 

 ice-cold water and give the churn several turns. The hot 

 water should not stand in the churn, for the heat will pene- 

 trate the wood, making it warm, and this will warm up the 

 cream. The purpose is to scald the churn and then cool it 



