114 PROFITABLE DAIRYING 



ment, when power is used, the revolving churn is 

 preferable. The Davis churn has one decided ad- 

 vantage over the revolving churn; it admits of per- 

 fect ventilation and allows the gas to escape. 



The capacity or cubical contents of the churn 

 should be more than twice the volume of cream to 

 be churned. To secure perfect work the churn 

 should be not more than half full at the time of 

 churning. In properly ripened cream the butter will 

 all " come" about the same time. When the butter 

 has nicely granulated in grains about the size of 

 wheat kernels the buttermilk should be replaced by 

 salted water. This salted water is not for the 

 purpose of salting the butter, but for cutting the 

 casein. It also tends to remove the buttermilk and 

 cleanse the butter. 



The churn should be slightly stirred for a minute 

 or so not enough to gather the butter, but enough 

 to rinse it. The water should be drawn of? and 

 fresh water substituted. The third rinsing, when 

 drawn off, ought to show but little coloring. In 

 former times the butter was taken out of the churn 

 and worked in a wooden bowl to get rid of the 

 buttermilk. By the time this had been done the grain 

 had been so injured that the butter would not to-day 

 sell for first class. This was not all. Standard but- 

 ter of to-day contains about 83 per cent, of butter 

 fat, 12 per cent, to 14 per cent, of pure water and 

 salt, and the balance casein, ash, and other ma- 

 terial. In the old process, by the time the buttermilk 

 was worked out, most of the water was also gone, so 

 that it took about ten pounds more of butter fat 

 to make a hundredweight of butter than it does to- 



