804 



cent.) ; while with badly-constructed churns it is not uncommon t 

 find from 2 to 5 per cent, of butter fat in the buttermilk, and in 

 this case the loss to the dairyman is very threat, and in even a small- 

 sized dairy will run into pounds in the course of a single season, 

 and may make all the difference between a profit and a loss in the 

 dairy accounts. 



Many kinds of material have been tried for making churns, bu 

 none give such good results as wood. Oak is probably the best, 

 but it is heavy and expensive, and in these colonies the best churns 

 are made out of well-seasoned kauri pine, and these, if properly 

 looked after, will last a lifetime or longer. 



After churning, when washing the churn do not put boiling 

 water into it first. If that is done it hardens the casein in the 

 cracks and corners and makes it almost impossible to remove. 

 Tepid water should first be used to thoroughly rinse the churn, 

 and after that boiling water, quickly emptied out and the churn 

 allowed to dry. The churn should always be kept in as cool a 

 place as possible, with plenty of fresh air about it, and left open so 

 as to keep it sweet. 



