DAIRYING 113 



and adhered to. Perhaps the most important 

 point in churning is the temperature of the 

 cream, which must be regulated according to 

 the temperature of the air. The following 

 table is often used as a guide : 



Temp, of Air. Temp, of Cream. 



66 F. 55 F. 



64 F. 56 F. 



62 F. 57 F. 



60 F. 58 F. 



58 F. 59 F. 



55 F. 60 F. 



When too thick the cream should be thinned 

 by the addition of water. 



The best results are obtained with a con- 

 sistency yielding three pounds of butter to 

 every gallon of cream. 



Sometimes in winter, to meet the demand Colouring 

 of the market, it is necessary to colour the 

 butter. The best way to do this is to keep 

 a few Jerseys in the herd, the milk of these 

 cattle being so rich in colour that a small 



VI. H 



