54 



the cow has been in calf the firmer becomes the butterfat and 

 hence the churning temperature must be higher, (c) Effect of 

 feed is illustrated in the cotton belt where excessive feeding of 

 cotton seed makes a churning temperature of 70 to 72 degrees 

 not uncommon, (d) Different seasons. 



(2.) The acidity of cream. Prof. Fjord demonstrated years 

 ago that sweet cream must be churned at a lower temperature 

 than that ripened all other conditions being the same. 



(3.) The richness of the cream has also an influence in so 

 far that a rich cream (say with 25 to 35 per cent, fat) may be 

 churned at a much lower temperature than a thin one (below 20 

 per cent.) and thus_reduce the loss in buttermilk. This Mr. H. 

 B. Curler demonstrated first, churning the former as low as 46 to 

 50 deg., while the latter cannot be churned much below 56 deg. ; if 

 too cold it will foam. 



(4.) Construction of the churn as well as speed and amount 

 of cream in the churn should also be considered in determining 

 the starting temperature, as the heat produced by the different 

 mechanical actions may vary greatly. 



(5.) The temperature in the room should also be considered 

 in choosing the starting temperature of the cream, and not only 

 made a trifle lower in a warm room than in a cold one, but the 

 churn itself must either be cooled or warmed or else 4 the difference 

 in the starting temperature must be made greater. It is indeed 

 also necessary to have the finishing temperature vary a little ac- 

 cording to that of the room. 



It is thus shown that no fixed rules can be laid down, yet the 

 limits may be said to be from 56 to 70 degs. for cream testing 20 

 per cent, or below, and from 48 to 60 degs. for rich cream. I be- 

 lieve that when it is found necessary to use the highest tempera- 

 tures the butter will be "steariny" and, as a rule, deficient in 

 flavor. Experience will soon teach us the right one and as a gen- 

 eral proposition churning should be finished in from 20 to 60 

 minutes to get the best result. 



The thermometer may be wrong, indeed I have found them 

 to vary 10 deg., and hence the necessity of finding the right 

 temperature by the thermometer in use. It is well if it can be 

 afforded to buy a standard certified thermometer at $i or $1.50, 

 and hang in the parlor in order to compare the cheap ones in use 

 at various temperatures. But it should not be exposed to repeated 

 and violent changes as that will spoil the best one in the course 



