316 AGRICULTURE FOR COMMON SCHOOLS 



as quickly as possible. It may be necessary to add ice-water, 

 or cold water, a couple of times, especially in summer. 



The cream when put into the churn should have a temper- 

 ature of about 54° F. It will usually rise a couple of degrees 

 in the churn, making the temperature 56° F. This is a desir- 

 able temperature in summer. A temperature of 60° F. is 

 often better in winter, especially if the cows are fed all dry 

 feed, with no silage or' roots. Furthermore, a higher tempera- 

 ture is necessary if cows are old in their period of lactation. 

 At the beginning of the churning it is necessary to ventilate 

 the churn at each turn or two, if it be tightly closed, in order 

 to allow the gases and expanded air to escape. 



Washing the Butter. — As soon as the churning is finished 

 the buttermilk is drawn or poured off. A fine horse-hair 

 sieve should be used to catch the small particles of butter 

 which may run off with the buttermilk. After drawing off the 

 buttermilk enough water should be put into the churn to 

 float the butter nicely. The churn should be shaken gently 

 in order to bring all the granules in contact with the water. 

 After standing ten or fifteen minutes, this water should be 

 drawn off and another lot put in and the washing repeated. 

 This lot should be drawn off completely and should come 

 away rather clear. If it is not clear, repeat the washing. 

 The object in washing is to remove all the buttermilk. When 

 the buttermilk is left in the butter it spoils its flavor and its 

 keeping quality. The wash water used should be the purest 

 obtainable and should have a temperature about the same as 

 the churning temperature. If the cream has been churned 

 too warm and the butter comes soft, the water should stand 

 on the butter for some time until it hardens, perhaps an hour. 

 Water too cold will make the butter lacking in flavor. 



