74 IILNTS ON l)Af]!V[N(i. 



quite a wide range from 55 degrees to 05 degiees or 

 10 degrees Fahrenheit. But only a few go as high as f>5 

 degrees or as low as 55 degrees. The great majority 

 favor 60 degrees to 03 degrees as the proper range of 

 temperature for different seasons and conditions. Some 

 favor 58 degrees to 60 degrees, and all appear satislied 

 with results. It is not improbable that different degrees 

 of acidity in the cream require different degrees of tem- 

 perature for churning, and that sweet cream requires 

 still another variation of temperature. So the breed, 

 condition of the cows, kind of feed, quality of feed, char- 

 acter of the water drank, length of time the cows have 

 been in milk, and other considerations, require variations 

 in the temperature. Sure we are that the difference in 

 conditions and surroundings must explain some of the 

 differences of opinions and practices among butte: 1 

 makers. 



WHAT MAKES THE BUTTER COME. 



It is not known whether concussion or friction, or 

 both, cause the separation of the butter from the butter- 

 milk in churning. But we suspect that concussion is the 

 real agent that produces the separation, as we have 

 really seen no churn that did not in some way produce 

 more or less concussion. All the churns we have seen 

 used appeared to produce good results, and we find every 

 dairyman is satisfied with the work of the churn he 

 uses, whatever the kind, style or patent. We cannot, 

 therefore, recommend any style of churn as superior to 

 another, but we prefer the simple and less expensive 



