8 DAIRYING 



tested by following the directions for using the churn and then 

 testing the butter milk with the Babcock test. 



If the richness and temperature of the cream are satisfactory 

 the butter milk should not test over 0.3 per cent, fat when the 

 butter granules are about the size of wheat grains. 



4. The churn should not in any way contaminate the cream 

 by grease or particles mixing with it during the churning process. 



380. Claims for a certain churn that it will make a larger 

 amount of butter from the same cream than a barrel churn, may 

 get the user of such churns into trouble, as an excessive amount 

 of butter is only obtained by incorporating an illegal amount of 

 water or butter milk in the butter. Legal butter must not hold 

 more than 16 per cent, water. A seller of butter containing 

 more than 16 per cent, water must pay a tax of lOc per pound 

 for all such butter sold, and he must also obtain a license for the 

 privilege of making it. Such butter is classed as adulterated 

 butter by the U. S. laws. 



381. Preparing the Churn For Use. Just before using a 

 churn it should be scalded with hot water to sweeten it and to 

 close the pores of the wood so that the butter does not stick 

 to it. By placing the cover on the churn and revolving it a few 

 times when about one-half filled with hot water the steam and 

 hot water will penetrate all the seams and destroy any ferments 

 that may have started in the wood or in the cracks of the churn. 



After drawing off the hot water, fill the churn nearly full 

 with cold water and let it stand until the wood has become thor- 

 oughly cold before adding the cream. 



382. A new churn or one having any kind of a disagreeable 

 odor should be allowed to soak several hours after filling it with 

 hot water to which a little soda or alkali or lime has been added. 

 This water may be changed several times, and finally sour skim 

 milk or butter milk revolved in the churn for some time. 



383. Never forget to draw the ventilating plug after the 

 first or second revolution of the churn, as this will let the steam 

 escape and prevent an explosion. After churning sour milk, 

 rinse with cold water and repeat this treatment until the odor 

 of the churn is entirely satisfactory. 



