DAIRYING AND BUTTER MAKING DAIRY BUILDINGS. 805 



independent of the others, and any agitation tends to bring them together, 

 the force of the impact causing them to adhere to each other. As the 

 agitation is continued these small particles of butter grow larger by addi- 

 tion of other particles until a stage is reached where they become visible 

 to the eye, and if the churning is continued long enough all will be united 

 in one lump of butter in the churn. 



Temperature. — The time that it takes to churn depends largely on 

 the temperature of the cream at the beginning. If the cream is quite 

 warm, the butter will come very quickly; if it is too cold, the churning 

 may have to be prolonged, in some instances for houre, before the butter 

 granules will become large enough to free themselves from the buttermilk. 

 The temperature at the beginning should be regulated accordingly. It is 

 usually considered that about thirty to thirty-five minutes' churning 

 should bring the butter. With different seasons of the year the tempera- 

 tures will have to be varied somewhat in order to have the butter come in 

 this length of time. It is necessary in hot weather to churn at a tempera- 

 ture as low as 50° or 55° F., while in the winter months, when the cows 

 are on dry feed and the weather is cold, it is often nec&ssary to raise the 

 churning temperature to 60° or 65°. Cases have been known where under 

 some peculiar feed condition the temperature had to be raised to as high as 

 80° F., in order to make the butter gather at all. Trouble of this kind 

 rarely ever occurs when the cows have succulent feed in winter, such as 

 silage or roots. Occasionally some peculiar fermentation takes place in 

 the cream, causing difficult churning, but this is a result of carelessness 

 somewhere, and can be remedied by a thorough cleaning up of the 

 premises. 



Washing arid Saltmg the Butter. — It is important to know at just 

 what point to stop churning. For best results in freeing the granules from 

 the buttermilk and incorporating the salt it is considered that the butter 

 granules should be about the size of beans or grains of corn, possibly a 

 little larger. The churn is then stopped, and the buttermilk allowed to 

 drain. After the buttermilk is well drained from the butter granules an 

 amount of water about equal in volume and of the same temperature as 

 the buttermilk should be added, and the churn given four or five revolu- 

 tions, slowly, so that the water will come in contact with every particle of 

 butter and wash out the remaining buttermilk. 



As soon as the wash water has drained well from the butter granules, 

 salt .should be added. The amount of salt used wall depend entirely on 

 the demands of the consumer. Usually about one ounce of salt for each 

 pound of butter will be necessary. If the ordinary barrel churn is used, 

 which is perhaps the best form made, the salt may be added in the churn. 

 By giving the churn a few revolutions the salt will be quite thoroughly 

 incorporated with the butter. It should stand in this condition for a few 

 minutes, until the salt becomes more or less dissolved, before the working 

 of the butter is begun. 



