222 



AGRICULTURE FOR BEGINNERS 



After the cream has been collected, it must be allowed 

 " to ripen "or " to sour " in order that it may be more easily 

 churned. Churning is only a second step to collect in a 

 compact shape the fat globules. It often happens that at 



FIG. 197. A HAND SEPARATOR 



churning time the cream is too warm for successful sepa- 

 ration of the globules. Whenever this is the case, the 

 cream must be cooled. 



The Churn. Revolving churns without inside fixtures 

 are best. Hence, in buying, select a barrel or a square 



