I TO 



PROFITABLE DAIRYING 



minutes and then cooled, by adding cold water until 

 reduced to 60, it will churn much more readily and 

 perfectly and the quality of the 

 butter will not be impaired. 



On one occasion when the author 

 was using the hot-air ripener the 

 temperature was accidentally al- 

 lowed to get to 85. The whole 

 churning was supposed to be ruin- 

 ed, but the temperature was re- 

 duced to 60 and the cream churn- 

 ed. It produced excellent butter. 

 After that, raising the temperature 

 in this way has been tried with suc- 

 cess. The appliance described, with 

 proper conditions, renders winter 

 dairying as easy as summer dairy- 

 ing. It places the temperature of 

 the cream absolutely under the con- 

 trol of the operator at all seasons 

 of the year. Silage, clover hay, 

 the Cooley can, and water cream- 

 ripener control the question of but- 

 FIG. 21 ter-making at all times of the year. 

 CREAM AGITATOR As perfect butter can be made in 

 January as in June. 



A CREAM AGITATOR 



The cream agitator, illustrated herewith, works 

 perfectly. A similar one is advertised by some 

 supply house at twenty-five cents. It is made of 

 medium weight tin, slightly conical in shape, like a 

 saucer bottom side up. The disk is about nine inches 



