200 AMERICAN DAIRYING. 



The per cent of fat in cream can be readily 

 got at when you know the per cent of fat in 

 the day's milk. If the milk has 4 per cent fat, 

 and the separator takes one-sixth of the whole 

 as cream the cream will contain 24 per cent of 

 fat. If one-eighth of the whole milk is taken 

 then the cream will have eight times as large 

 a per cent of fat as the milk has, or 32 per 

 cent. 



How to remove- curd from butter. Cream 

 should always be strained through a perforated 



tin or a wire strainer 

 infco the churn. This 

 breaks up any thick 

 cream and helps to 

 get it into good con- 

 dition for the churn. 

 When cream is being 

 churned that has a 



PERFORATED TIN CREAM STRAINER. Iarg6 aUlOUnt Of milk 



in it the strainer is a help, especially if the 

 milk is soured or curded, as it will break up the 

 curd into small particles that can be removed 

 by careful washing. In such cases when the 

 butter has gathered in granules large enough 

 to prevent a waste or loss through the strainer, 

 stop the churn and draw off a part of the but- 

 termilk and then put in water and agitate it 

 gently, and draw off most of the water, leav- 

 ing enough to float the butter, as the particles 



