RIPENING AND CHURNING CREAM. 



199 



color, when used, should be added to the cream 

 before the churn is started. When you do not 

 know how much color to use be sure not to put 

 in too much, and if the color is not high enough 

 add more color to the salt before it is put into 

 the butter. I have done this many times, When 

 color is put into the salt it should be thorough- 

 ly mixed with the salt before it is put into the 

 butter. 



Test of buttermilk. In April and May, 1893, 

 we kept the record of three creameries, churn- 

 ing for ten days each, testing the buttermilk 

 each day. In one creamery the average was 

 .13 of 1 per cent for the ten days; the other 

 two averaged less than .1 of 1 per cent of fat 

 for the ten days. In one creamery there was 

 not a test in the ten days in which there was .1 of 

 1 per cent of fat in the buttermilk. The follow- 

 ing figures give the results of some of the work 

 done at the Pennsylvania dairy school in Jan- 

 uary,1893: 



