CHURNING 297 



remedies may help to remove the woody odor, they are less 

 satisfactory for other reasons. Brine, though it has limited anti- 

 septic properties, with age becomes stale and sometimes foul 

 unless it is more concentrated than is generally the case, and 

 buttermilk has elements of decomposition, such as curd and 

 a variety of germ life with which it is undesirable to fill the open 

 pores of the new churn. 



The churn containing the milk of lime should be revolved 

 frequently so as to expose all parts of the churn to the lime 



Pig-. 49. Simplex churn 

 Courtesy D. H. Burrell & Co. 



emulsion. When the soaking has been completed after not less 

 than three days the milk of lime is drawn off and the churn 

 is washed out thoroughly and with several washings of water, 

 the last of which should be boiling hot. Care should be taken 

 that all particles of undissolved lime are completely removed, 

 otherwise the butter will pick up this insoluble grit and incor- 

 porate it. 



Churns that are not in constant use should be kept filled 

 with milk of lime while riot in use. This will prevent them 

 from becoming leaky, due to drying out and shrinking of the 

 staves. It also prevents the churn from becoming foul-smell- 

 ing which is so often the case with idle churns, due to the pres- 

 ence in the cracks and pores of the wood of decomposing rem- 

 nants of cream, butter and buttermilk. These fermenting im- 

 purities and germs tend to imbed themselves in the wood in 



