cream forms on the top, and this sometimes will not break up in 

 the churning, and thus leaving lumps oi" cream in the butter, which 

 will spoil its appearance and prevent its keeping. 



In hot weather, if the cream is not cooled and put into a per- 

 fectly sweet vessel, a rapid fermentation will sometimes occur, and 

 the cream swell up to several times its original bulk. When such 

 a change as this occurs it is a very difficult matter afterwards to 

 churn it, and the resultant butter will be of very little value. 

 Where the number of cows warrant it, cream of the same age 

 should only be churned, as the result is more satisfactory, but of 

 course in small dairies this cannot be done, so particular care 

 should be taken to have all the cream at the same stage of ripeness. 







Fig. ,8. Simple an angtnunt for 



separator by hoi>c works. 



On no account should fresh cream be mixed with matured cream 

 just before churning. If it is desired to churn the cream of a late 

 milking it should be mixed with the matured cream at least 12 

 hours previously and thoroughly stirred several times. If fresh 

 cream is mixed with matured or ripened cream and churned at 

 once we have the following result : If the churning is stopped 

 immediately the butter breaks, as it should be, there will be a great 

 loss of butter in the butter-milk, as it takes longer to churn iresh 

 cream than ripened ; or if the churning is continued until all the 

 butter has come, that of the matured cream vnll lose in quality and 

 become greasy through over churning. In either case there i> a 

 waste. 



