188 AMERICAN DAIRYING. 



trouble, which could be overcome best by re- 

 moving a part of the cream from the churn 

 and making two churnings of the one. 



Low temperature requires rich cream. 

 After a time I got an idea that the richness of 

 the cream in fat had something to do with 

 churning, and followed the idea which led me 

 out of the trouble, as I found it to be a fact 

 that ripened or acid cream with 35 per cent of 

 fat could be readily churned and would gather 

 at a temperature of 50 to 52 deg. I now mean 

 that the buttermilk will be at 50 to 52 deg., 

 and the butter after the buttermilk is drawn 

 off will be at the same temperature. I have 

 had men ridicule me when I told them it was 

 practicable to churn at this low temperature, 

 and have had men state before a public gath- 

 ering that they did not believe me; but we 

 are going right along doing it every day when 

 the outside temperature is low enough so that 

 the churn-rooms are cold enough to help us out. 



Temperature of churn-room. The tem- 

 perature of the churn-room has much to do 

 with the change of temperature of the cream 

 during the churning. When the churn-room 

 is as cold as the cream in the churn the change 

 of temperature of the cream during churning 

 will be but a few degrees, depending upon the 

 time required to churn. But if the tempera- 

 ture of the churn-room is 20 deg. higher than 



