DAIRYING , 19 



A combination of these causes of long churning may easily 

 occur at any one farm, viz. : stripper cows, thin cream and too 

 cold cream, but by overcoming them the time of churning may 

 be reduced to about 45 minutes, which is a reasonable time for 

 churning cream. 



Remedy to Be Applied. 



410. When a churning on acount of some of the causes men- 

 tioned above has been going on for several hours and there is no 

 indication of the butter coming because the cream has swelled and 

 foamed until it revolves around with the churn without falling 

 from end to end, as the churn revolves, the best thing to do in 

 such a case is first to add a handful of salt to the cream in the 

 churn. If after churning a few minutes longer the cream does 

 riot break or change its condition, a quart or two of water either 

 hot or cold, depending on the temperature of the cream, may be 

 added. The water should bring the temperature to near 70 de- 

 grees F., and then the churning should continue. 



411. If neither salt or water added to the cream is of any 

 aid in making the butter come, the cream may be taken from the 

 churn and mixed with the next churning of fresh cream which 

 should be rich and warmed to near 60 degrees F. when put into 

 the churn. In this way the butter may be saved from the cream 

 that seemed to have "witches" in it and failed to churn. 



Drawing Off the Buttermilk. 



412. As soon as the butter granules have reached the de- 

 sired size the buttermilk is drawn off through a hair sieve or a 

 buttermilk strainer. This catches the granular butter that comes 

 through the draining plug of the churn and separates it from the 

 buttermilk. 



413. The granular butter should be allowed to stand for at 

 least 15 minutes after the buttermilk has all drained off in order 

 that the last traces of buttermilk may drain away. If the butter 



