6i 



will soon smell musty and that is the great danger with our large 

 creamery churns compared with the small Danish ones. 



Never fill the churn too full, as a rule it is safest to put in 

 less than the manufacturers tell you. End over barrel and box 

 churns should not be filled more than half, but it really depends 

 on the "fall" that is left, that is, if a churn 24 inches deep may 

 be half filled, one only 18 inches should not be filled so full, 

 as that would give the cream a 9-inch instead of a 1 2-inch drop. 



It is always safest to strain the cream into the churn and 

 the coloring should be calculated according to the butter expected. 

 It is easy to keep track of how much milk each vat represents 

 anl use yesterday's yield for an estimate. 



Until lately two kinds of butter color have been on the mar- 

 ket, the purely vegetable (Annatto) as represented by Chr. Han- 

 sen's Danish and Thatcher's, and the aniline or coal tar colors 

 among which Wells & Richardson Co/s and the Alderney were 

 best known. The latter were free from sediment, strong and 

 cheap, but since the enactment of the Pure Food Law the coal 

 tar colors have been abandoned and Wells & Richardson Co. are 

 now producing a vegetable color. In the minute quantities in 

 which butter color enters into the butter the coal tar colors 

 could hardly be considered dangerous, but since the vegetable 

 colors answer the purpose fully it is better to be on the safe side. 



The quality of the oil used as well as the shade and bright- 

 ness imparted to the butter must be considered in selecting the 

 color. 



HAND CHURNING. 



Start the churn, and do not forget to ventilate it once or 

 twice during the first minutes and then make sure of the tempera- 

 ture. 



After this, strike the right gait (given by the manufactur- 

 er), or learned by experience, keep it going steadily^ do not 

 get curious and stop to look at it until the regular time has 

 elapsed or the change in the sound warns you that the cream is 

 "broken." If you are musical a song may help you to keep time. 

 If it should not come on time, stop and take the temperature, 

 and if that is wrong correct it by adding hot or cold water. It 

 is also a good plan to take the temperature and regulate if neces- 

 sary when it is "broken," because if it is too high the butter is 

 apt to retain too much water (16 per cent or more) and Uncle 

 Sam may prosecute you. Then churn again a little slower, but 

 with a steady motion till the granules are of the right size. Some 

 makers prefer them 1-16, others 1-8 of an inch in diameter. I 

 think the latter a little too large and prefer the size between 

 the two. 



Sometimes, if the butter does not come, the cream may 

 foam and nearly fill the churn. This may be caused by ( I ) , the 

 cream being too cold ("especially if a thin cream), (2), the churn 

 being too full to start with, (3), too high speed being used in 



