66 How to Make Creamery Butter on the Farm 



working speed will revolve the barrel 7 R. P. M. 

 Throw the roll clutch in and the worker roll revolves 

 12 times to every revolution of the barrel. 



If you have any trouble, or if there is anything you 

 do not understand, write us. 



A churn should be scalded with boiling water just 

 as soon as the butter is removed. Use 2 to 4 pails 

 if you have a small size Minnetonna, and enough to 

 make about one-third full if you have a large size. 

 Run 1 to 5 minutes if large size and 1 to 2 minutes 

 if small size. Always put roll in gear while running 

 and be sure to run on high speed. After this has 

 been done drain off boiling water. It may be neces- 

 sary in some cases to rinse twice with boiling water. 



To Clean Old Barrel in Bad Condition. 



Use a quart of sulphuric acid. Mix one-third full 

 of water at a temperature of 130 degrees, close door 

 tight, run for 5 minutes, draw off water; run churn 

 one-quarter full boiling water, add from 1 to 5 pounds 

 of sal-soda or Wyandotte washing powder; run 30 

 revolutions on high speed; then rinse a few times 

 with boiling water. Then run with cold salt water, 

 using 5 to 10 pounds of salt in cold water. 



To Sweeten a Sour Barrel. 



Use one-half quart of slacked lime mixed with water, 

 temperature of 85 degrees, run churn and leave in 

 several hours. Draw off and rinse with boiling water 

 twice; then run or soak with cold salt water. 



