6o 



"get-at-able." The condition of the butter may also be ob- 

 served while working. In Europe there are 8 or 9 imitations of 

 these combined churns, more or less improved and all well built. 



HANDLING TH CHURNS. 



With a new churn, there is always a danger of the wood im- 

 parting a flavor to the 

 first batches of but- 

 ter. Various ways are 

 taken 10 prepare it. 

 I have used the fol- 

 lowing with pretty 

 good success: Soak 

 for 24 hours with cold 

 water, changing it 

 two or three times, 

 churn for half an 

 hour with hot water 

 and some lye soda or 

 alkali (Unleached 

 ashes are very good 



(Fig. 53) 



other 

 wood 



too). This lye must not be 



too strong so as to soften the 



wood. Rinse and churn with 



hot water. In doing this don't 



forget to ventilate by opening 



the cover or the plug a little 



as otherwise you may have 



an explosion. Soak with sour 



milk or buttermilk, rinse with 



cold water, churn again with (Fig. 54) 



alkaline water and finally with hot and cold water. 



Just before churning always rinse it with hot and cold 

 water and in cleaning it rinse with cold water, then warm, and 

 finally boiling water, using alkaline water now and then as 

 needed. 



Lime water is a splendid thing to use and the small churns 

 may be filled up with it after scalding and left with the small 

 utensils in it to soak up to time of churning. In case of large 

 churns, churn with 3 or 4 bucketfuls for 5 or 10 minutes and draw. 

 There is no need of further rinsing, what little adheres will not 

 hurt the cream. The Danes now whitewash the churns and leave 

 them for a couple of hours, when it is scrubbed off. 



In creameries steam should be used instead of boiling water 

 and long enough to make the wood hot enough to dry itself, but 

 combined churns should, according to instructions from the 

 Owatonna Mfg. Co., not be steamed, as it will hurt them. 



Covers should be left open and small churns placed in open 

 air to dry unless filled with lime water. A churn continually damp 



