244 DOMESTIC ANIMALS, DAIRYING, ETC. 



In order to secure uniform results, the butter maker should see 

 that his cream runs practically uniform from day to day in butter 

 fat, and develops about the same amount of acid for each churning. 

 The degree to which the ripening should be developed will depend 

 largely on the demands of the local market where the butter is sold. 



The Churn. No other utensil in connection with dairying has 

 received as much attention from inventors as the churn. Most of 

 the efforts along this line have been to get a churn that would anni- 

 hilate time. The thirty to forty minutes spent in churning has 

 seemed a prodigious waste to the hustling inventor. The one-minute 

 churn has been the goal. In round numbers there have been more 

 patents issued by the Patent Office on churns than on any other one 

 thing. 



A careful analysis of the junk in the attic or storehouse of the 

 average dairyman will reveal one or more relics of this kind, due to 

 the persuasive powers of an agent who had convinced him that he 

 was foolish in spending so much time at the churn. In spite of all 

 this activity for an improved article, the greater number of churns 

 in use today are either the old-fashioned dasher churn or the equally 

 old revolving barrel or box churn or its later modification, the com- 

 bined churn and worker. Of these types the barrel churn is by far 

 the best. Practically all factory churns in this country are modifica- 

 tions of it. This form has stood the test of time, and, until some 

 genius gets up an entirely new method of making butter, it will be 

 used to the exclusion of all the claptrap quick-churning machines 

 ever invented. 



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 re- 

 volved. The faster the churn is revolved the greater number of con- 

 cussions per minute will be secured. But if the churn is whirled so 

 fast that the centrifugal force created 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 with- 

 drawn, 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 with lime 

 water will help to keep a churn sweet. 



All other wooden dairy utensils should be rinsed, scalded, and 

 dried with the same care. 



