RIPENING AND CHURNING. 



101 



deg. it will need but one washing, if any, and I 

 am confident we will have a better flavor if 

 not washed at all. When washing do not let 

 the butter remain in the water any longer than 

 is absolutely necessary. Remove it as soon as 

 it has done its work. Allowing butter to lie in 

 water is a vital mistake. 



Low temperature. Churning at 50 to 52 

 deg. is a radical change from the general prac- 

 tice and there are still 

 many who do not be- 

 lieve it practical, but 

 it is the daily practice 

 in our creameries in 

 cold weather. It is 

 not unusual, but the 

 rule, that our butter 

 will stand as low as 

 54 deg. in winter when 

 the buttermilk is re- 

 moved. To avoid too 

 much washing churn 

 at as low temperature as possible. To secure 

 the most exhaustive churning churn at low 

 temperature. To churn at a low temperature 

 it is necessary to have a rich cream. Do not 

 attempt to churn poor or thin cream at a low 

 temperature, as you will have trouble. I have 

 many times in my early experience with cream 

 from deep, cold setting that was too cold and 



DAVIS SWING CHURN. 



