DAIRY PRODUCTS. 153 



milk may be cooled by running spring or ice water around the 

 pans or vats, or by placing tubs of ice in the room to keep 

 the temperature about 60°. The cream should be about 60° 

 F. when put into the churn ; the churning should be done with 

 care, the stroke should not be too quick, but uniform. When 

 the cream first shows signs of butter, the sides of the churn 

 should be freed from adhering cream, so as to be mixed with 

 the other. If the butter appears soft, add cold water to make 

 it more firm ; when the buttermilk is drawn off, rinse the but- 

 ter with cold water, and draw it off immediately. Great care 

 should be exercised in working the butter, or the grain will 

 be destroyed. I think I saw one such lot on exhibition last 

 year. 



Most of the butter made now is worked with a butter- 

 worker. When butter is packed for the market, or to keep 

 over the season, it should be put into either cedar, oak, or ash 

 tubs, or stone jars, and pressed in solid, and a fine cloth cut to 

 fit the top of the jar or tub, and placed smoothly on the top of 

 the butter, and that covered with a layer of salt so as to 

 exclude the air. Though cheese requires the air, butter should 

 be closely covered, that it may not become air-slaked, or lose 

 its nutty taste, or absorb bad odors. 



J. W. Powers, Chairman. 



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