804 CYCLOPEDIA OF LIVE STOCK AND COMPLETE STOCK DOCTOR. 



apply to the parts of the separator that come in contact with the milk. In 

 cleaning the machine the frame should not be neglected. Sometimes an 

 operator thinks it is useless to spend time to keep it clean, as it does not 

 come in direct contact with the milk. In most cases where a machine is 

 found to be dirty and grimy, it will be found out of repair in other ways. 

 The bearings will usually be gummy, and if examined the machine will 

 be found to be out of level, and more often than otherwise the parts that 

 come in contact with the milk will not have been properly cleaned. 



VIII. Ripening the Cream. 



Up to the point of ripening the cream the dairyman has been trying to 

 keep his cream as free as possible from bacteria and to check the gro\\i;h 

 of all that may get into it, but from this point on the work w411 be quite 

 different. Cream prepared as described in the foregoing paragraphs 

 should be perfectly sweet, and if cooled properly will remain so for a 

 number of hours. In fact it can be preserved four or five days if kept at 

 a temperature below 50° F. It might be churned in this condition and 

 a quality of butter made that is in demand in a limited way, but, prac- 

 tically speaking, all butter used in this country is churned from rour 

 cream. Sweet-cream butter to most users tastes flat and insipid. 



IX. The Churn. 



Barrel Churn the Best. — Taking the barrel churn as best for the farm 

 butter maker, he should know how to get the most out of it. In this form 

 of churn the concussion of the cream necessary to do the churning is 

 secured by the fall of the cream as the churn is revolved. The faster the 

 churn is revolved the greater number of concussions per minute will be 

 secured. But if the churn is whirled so fast that the centrifugal force cre- 

 ated holds the cream from falling no churning will take place. 



Cleaning the Churn. — Churns are usually made of wood, and their 

 care is an important factor. When ready to clean, the churn should be 

 rinsed out with cold water to remove all buttermilk, salt, etc. ; it should 

 then be partially filled with boiling water, the lid put on and fastened 

 loosely, so steam can escape, the draining plug withdrawn, and the churn 

 whirled. The pressure on the inside caused by the creation of steam from 

 the hot water will force water into every nook and crevice of the churn. 

 After a few revolutions the water should be drawn off and another lot, 

 boiling hot, added, and the whirling repeated. Empty this out and let the 

 churn stand so it will drain a few minutes, and then turn the opening up 

 and let it dry. The heat in the wood will dry it out rapidly, and there 

 will be no chance for mold to grow. An occasional rinsing out wath lime 

 water will help to keep a churn sweet. 



All other wooden daii*y utensils should be rinsed, scalded, and dried 

 w'ith the same care. 



X. Churning. 



The process of churning is the gathering into a mass of the butter fat 

 in the cream. The butter fat exists in the cream in minute globules, each 



