INTERESTS. 191 



the butter from the churn, but 3kill can wdfk the quantity- 

 down to the point of safety, say 12 per cent. 



Butter-Making Machinery. 1 From the earliest times 

 churns of some sort were in use for separating the true 



butter fat from the water of the 

 milk or cream. In Scotland, the 

 United States, and in other coun- 

 tries as well^ butter is made 

 direct from the milk without 

 creaming. But this process is 

 suitable only for cold climates, 

 and where the butter can be 

 marketed at once, and the butter- 

 milk has a value. The forms of 

 __ churns are as various almost as 



the countries where they are used, 

 Chnrnin? - all sort of appliances being in 



favor, from shaking the milk in a bottle 1 till the butter 

 comes, to the revolving of a disc driven by machinery. But 

 there are safe general rules for churning, amongst them : 1. 

 That the cream should be churned at a temperature of 

 55 to 60 degrees if at all practicable ; though, in the 

 colonies, butter is often made in a temperature above 70 

 degrees. During very hot weather it is considered better to 

 lessen the speed of the churn when the butter begins to 

 form. 2. When during the churning the temperature 

 increases, the butter can be helped by adding in the 

 churn very cold skimmed milk or water. 8. As soon as 

 the butter "comes," that is, forms in a granulated state, 

 and there is actual separation of the butter from the 

 buttermilk, the churning must be stopped at once. 4, 

 When cream has been churned at say 58 degrees, or the 

 mass of butter has not a higher temperature than 62 

 degrees, it may be put into the butter-worker without any 

 washing ; this is the Danish system. 5. Should it 

 be preferred to wash the butter, then the butter-milk 

 should be allowed to run out by the tap or plug 

 placed on the lower part of the churn. Fill the churn 

 with cold water and let it run from the tap in the same 

 manner. 



