170 



CANADIAN FARM YEAR BOOK. 



portion of soft and hard fats. Also 

 by the period of lactation, and feed 

 of the cows. 



2. A ripened cream is more easily 

 churned than an unripened cream. 



3. The richer the cream (up to 35 

 per cent.) the more quickly it will 

 churn, because, other conditions be- 

 ing equal, the fat globules are more 

 numerous and come in contact more 

 easily. 



The churning temperature may 

 range from 50° to 60° F., and even 

 wider. Aim to have the cream churn 

 in not less than 30 minutes and not 

 more than 45. If cream is churned 

 too quickly there will be a heavy 

 loss of fat in the buttermilk; the 

 butter will be soft and mushy; it 

 will be hard to wash free of butter- 

 milk; and will have poor keeping 

 qualities. If the cream is churned 

 too cold it will take much longer to 

 churn, wasting time and power and 

 the butter will tend to gather in hard, 

 small granules, which will be difficult 

 to work and salt. Avoid either ex- 

 tremes; try to have the cream churn 

 in proper time. The butter should 



be of a waxy texture, which will 

 "knead" easily, when working in the 

 «alt. 



Stop the churn when the granules 

 of the butter are about the size of 

 large grains of wheat. Draw off the 

 buttermilk and wash well with water 

 somewhere near the churning tem- 

 perature of the cream. Use about the 

 same amount of wash water as there 

 was cream to start with. Nothing 

 but pure water should be used. If 

 the butter has been churned at the 

 proper temperature, and the churn- 

 ing "stopped" at the right time, one 

 washing should be sufficient. Where 

 the butter is soft and mushy two 

 washings are advisable. About 10 to 

 12 revolutions of the churn are suf- 

 ficient for washing. 



Milk Definitions. 



Standard Milk is milk which con- 

 forms to certain requirements which 

 usually specify the minimum per 

 cent, of fat, and solids-not-fat, and 

 sometimes the maximum number of 

 bacteria per cubic centimetre allow- 



Save Labor and Increase Your Profits 



Get all that's coming" to you from your cows, and at 

 the same lime make the work easier for the women folks. 



The Massey- Harris Cream Separator skims close at 

 all temperatures, is easy to fill, easy to turn and easy to 

 clean, simple, safe and durable. 



A new catalogue tells why. See later page regarding engines. 



Massey-Harris Co., Limited 



Head Offices— TORONTO, CANADA 



Branches at — Montreal, Moncton, Winnipeg, 

 Regina, Saskatoon, Swift Current, Yorkton, 

 Calgary, Edmonton. Agencies Everywhere, 



