DAIRYING 69 



22. What conditions give a rich buttermilk? 



23. How may small, shot-like granular butter be made for ex- 



hibition ? 



24. What is over-churning and what objections may be made to it? 



25. What does a quick churning indicate? 



26. What are some of the causes of long churning and how may 



they be prevented? 



27. If the cream swells and fills the churn so that the butter does 



not come, what may be done to such a churning of cream? 



28. How and when should the butermilk be drawn off from a 



churn? 



29. On what does the amount of washing of batter depend? 



30. What temperature of wash water should be used and how 



many washings are advisable? 



31. What effect may too warm wash water have on the butter? 



32. What influences the amount of salt held by the finished butter? 



33. What advantages has brine salting butter? 



34. How may dry salt influence the water content of butter? 



35. How do butter salts differ from each other? 



36. How may salt be tested and how should it be kept? 



37. What per cent, of sodium chloride in butter salt and what are 



the usual impurities? 



38. Which occupies the most space, a given weight of coarse or of 



fine salt? 



