30 DAIRYING 



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using them in the butter. This scalding and then cooling closes 

 the pores of the wood so that butter does not stick to it. Work- 

 ing butter in a wooden bowl with one's hands is a practice of 

 former times that has been abandoned by all modern farm butter 

 makers. It is unsanitary and it fails to make butter with a sat- 

 isfactory salt content or texture. 



Washing the Churn and the Butter Worker. 



437. After removing all the butter from the churn it should 

 be partly rilled with scalding hot water, the cover put on and 

 churn revolved a few times, taking the precaution to ventilate 

 the churn to prevent an explosion. If the water is hot enough, 

 the churn may be left uncovered in a clean place after drawing 



Plate 6 Butter Paddles 



off the hot water and the steam and heat will dry the wood so 

 that it will be in good condition for use next time. 



If the churn is left to stand for weeks and months it should 

 be filled with lime water or slaked lime. This will prevent it 

 from drying out and the wood will be kept in a sweet condition. 



The same scalding process used on the churn should also be 

 given to the worker and butter paddles. It is claimed that a coat-- 

 ing of whitewash or slaked lime is also beneficial for keeping 

 these implements in good condition between churnings. 



