18 



DEPARTMENT OF AGRICULTURE. 



AMOUNT OF CREAM IN THE CHURN. 



The fullness of the churn affects the amount of agitation that is possible during 

 the revolution of the churn. The best and quickest churning is secured when the 

 churn is about one-third full. With more or less cream than this, the amount of 

 concussion is reduced, and the length of time in churning correspondingly increased. 



SPEED OF THE CHURN. 



The speed of the churn also affects the amount of agitation the cream receives. 

 It should be such that the cream receives the greatest amount of agitation or con- 

 cussion. Too high or too low a speed reduces the amount of concussion. 



In general, it may be said that rich separator cream may be churned at 48 

 to 52 Fahr. in summer and 50 to 58 Fahr. in winter. Gravity cream requires a 

 temperature of 55 to 60 Fahr. in summer and 60 to 64 Fahr. in winter. A good 

 rule to follow is this : When the cream enters the churn, the temperature should 

 be such that the cream will churn in nice granular form in from thirty to forty 

 minutes. This will ensure an exhaustive churning and leave the butter in a condi- 

 tion in which it can be handled without injuring its texture. Moreover, the butter- 

 milk can then be more thoroughly drained off, and the butter requires less washing. 



CHURNING. 



Before adding the cream, the churn (Fig. 8) should be scalded with hot water, 

 and then thoroughly cooled with cold water. This will freshen the churn and fill 

 the pores of the wood with water, so that the cream and butter will not stick. 



Fig. 8. A good type of hand-churn. 

 STRAINING. 



All the cream should be carefully strained into the churn through a finely per- 

 forated tin strainer (Fig. 9). This will break up or remove all clots of cream and 



