ii2 AGRICULTURE 



for ripening when removed from the milk. 

 In ripening separator cream, the first thing 

 is to reduce the temperature as rapidly 

 and as uniformly as possible to below 50. 

 Cream during ripening should not be sub- 

 jected to sudden and great changes of 

 temperature. When cream of different 

 ages is to be mixed for use, it must be 

 done at least twelve hours before churning, 

 otherwise a certain amount of butter fat is 

 lost. 



The best The best churn is one which churns by con- 

 n cussion, not friction; "Bradford's Diaphragm " 

 and the " End over End " churns are most 

 satisfactory. They are easily cleaned and 

 emptied, and the progress of the churning 

 can be observed through the glass fixed in 

 the lid of the churn. 



A valve is also provided for ventilation. It 

 is usual in churning to make from fifty to 

 sixty revolutions per minute, but each churn 

 has a certain speed at which the best results 

 are attained, this speed should be ascertained 



