6 DAIRYING 



temperature will make it too sour and the butter will have a 

 strong- flavor. After standing at 70 degrees F. a few hours, or 

 until it has a perceptible sour smell, the cream should be cooled 

 to near 50 degrees F. and held at this cold temperature until 

 churned. (See Paragraph 479.) 



376. "Deep setting" cream can be made richer than it usual- 

 ly is when first skimmed by allowing- it to stand in a tall, narrow 

 can having- a faucet at the bottom, and after 12 hours or more, 

 draw off the skim milk or whey that may have collected at the 

 bottom of the can. 



Plate 1 The Barrel Churn 



377. The Farm Churn. The common barrel churn with no 

 dasher or other works inside is the best farm churn to use. Sev- 

 eral thousand patent churns have been recorded in the U. S. pat- 

 ent office and new ones are still being added to the list nearly 

 every year, but no churn has yet been made that is superior to 

 the barrel churn. The "lightning," "one minute" and other 

 fancy named churns have no real advantage over the barrel churn 

 as the churning of cream is a process which requires agitation 

 or concussion of the cream at a temperature that will leave the 

 smallest amount of butter fat in the butter milk and give a gran- 

 ular butter that has a firm body and from which the butter milk 

 drains without leaving much of it adhering to the butter gran- 

 ules. 



