MILK AND ITS CARE. 



lf)l 



The best coloring used in butter is made from 

 annotto, a vegetable product, and is entirely 

 harmless. There can be no objection to color- 

 ing butter, as it deceives no one and pleases the 

 eye of the consunier. Butter without artificial 

 coloring is almost unsalable in most markets 

 durins" the winter months. The colorino-matter 

 is added to the cream before churning. The 

 colorinsj-matter is dissolved in an oil which unites 

 with the fat of the butter and does not color the 

 buttermilk. 



II. Kinds of Churns. 



A laro-e number of churns have been invented, 

 but none is better suited for the small dairy than 

 the common barrel churn 

 (Fig. 47). Churns with 

 dashes, or other means of 

 agitating the cream violently, 

 are objectionable, on account 

 of loss in churning and effect 

 upon the quality of butter. 



Within recent years a new 

 type of churn, called " com- 



.^ 1 M I'H;. 47.— BARREL CHURN. 



bmed churn and worker, Adapted for farm use. 

 has been put on the market. 

 These churns are now used almost exclusively 

 in laree butter factories, and in many dairies. 

 As the name indicates, this machine churns 

 the cream, and later works the butter in the 

 same apparatus. 



