318 



WASHING THS BUTTER 



F. In Experiments 1 and 3 the butter was salted dry and worked with 

 the churn gates open; in Experiment 2 the butter was salted dry and 

 worked seven revolutions with the gates closed, then finished with the 

 churn gates open. The Simplex churn No. 9 was used in these experi- 

 ments. 



How to Regulate the Wash Water Temperature. In locali- 

 ties where the available water is naturally cool (50 F. or below), 

 such as is the case in the northern states and in the moun- 

 tainous regions with running springs, as well as in most locali- 

 ties within the dairy belt in winter, the matter of regulating 

 the temperature of the wash water resolves itself merely into 

 a proper arrangement for heating. In such cases the installa- 

 tion of a noiseless water heater or similar home-made device 

 and with an outlet directly over the churn, furnishes the usual 

 equipment to temper the wash water to the desired temperature. 

 In the summer season, however, the water supply of a great many 

 creameries is too warm. This is true especially in the central and 

 southern tier of the dairy belt. Under such conditions it is neces- 

 sary to provide for some simple and practical system of cooling 

 the water. In small creameries which have no artificial refriger- 

 ating plant this is conveniently accomplished by placing a vat 

 on a platform high enough for the water to run into the churn 

 by gravity. The temperature of the water in this vat is lowered 



