DAIRYING AND DAIRY BUILDINGS. 



1339 



for ail iudetinite length of time with proper cure, and need not be bought 

 oftener than once or twice a year. The cream is ripe and ready to churn 

 when it tastes slightly sour, is thick and glossy in appearance, and has a 

 pleasant, ripe smell. If tested with a one-tenth normal alkaline solution, 

 it should show five-tenths to six-tenths of one per cent, acidity. Cream 

 may be churned in a box or barrel churn or in a combined churn, and 

 worked at a temperature of 50^ to TC, depending upon conditions. 

 Churn at such a temperature that the butter will come firm in twenty to 

 forty-five minutes. Stop the churn when the butter is the size of wheat 

 grains, and draw the buttermilk. Wash the butter once in water at 50"^ 

 to 55", and then salt in the churn or on a worker. For a farm dairy a 

 V-shaped worker is very convenient. In the factory, rollers are used to 

 apply pressure to the butter. The amount of salt will vary from one- 

 half ounce to one ounce per pound of butter. Use fine, clean salt. 



Work the butter once for local markets ; for export or to pack, work 

 twice, to overcome "mottles" or "streaks." For local trade, put the 

 butter in pound prints wrapped in parchment paper. For export or 



AYRSHIRE PATTI. 



No. 10,741 in Canadian Ayrshire Book. Two years old. Her dam was imported from 

 Scotland and was one of the best cows in the college herd. 



