FARM DAIRYING 



223 



box churn. This kind of churn "brings the butter" by 

 the falling of the cream from side to side as the churn is 

 revolved. Never fill the churn more than one third or one 

 half full of cream. A small churn is always to be avoided. 



Churning. The proper temperature for churning ranges 

 from 58 to 62 Fahrenheit. Test the cream when it is 

 put into the churn. If 

 it be too cold, add warm 

 water until the proper 

 temperature is reached ; 

 if too warm, add cold 

 water or ice until the 

 temperature is brought 

 down to 62. Do not 

 churn too long, for this 

 spoils butter. As soon 

 as the granules of butter 

 are somewhat smaller 

 than grains of wheat, 

 stop the churn. Then 

 draw off the buttermilk, 

 and at a temperature as 

 low as 50 wash the but- 

 ter in the churn. This 



washing with cold water so hardens the granules that 

 they do not mass too solidly and thus destroy the grain. 



Butter. The butter thus churned is now ready to be 

 salted. Use good, fine dairy salt. Coarse barrel salt is 

 not fit for butter. The salt can be added while the butter 

 is still in the churn or after it is put upon the butter-worker. 

 Never work by hand. The object of working is to get the 



FIG. 



A POWER CHURN 



