DAIRYING 115 



churn, cover the mouth of the churn with 

 a strainer cloth, and carefully pour in the 

 cream, gently squeezing the last through 

 with a squeegee, against the side of the 

 churn. At starting the churn should be 

 turned slowly, and at about every eight turns 

 it must be ventilated by means of the valve 

 in the lid until no more gas is given off. This 

 is gas which has been formed by some of the 

 fermentations going on in the cream, and it 

 is liberated during the first few minutes. 

 Having gradually arrived at the necessary 

 speed, this must be maintained regularly until 

 the butter " breaks," that is, until the fat 

 globules have united to such an extent that 

 they are visible on the glass in the lid of the 

 churn. 



Then open the churn, and add the "break- 

 ing water,"- i.e. the water which is added to 

 assist the butter to break into granules and 

 to reduce the temperature, at the rate of 

 from one to two quarts to each gallon of 

 cream, according to circumstances, which will 



