224 



THE FARM. 



POWEE FOB CHTJBNING. — FIG. 1. 



See that the milk is perfectly cooled to free it of animal odor. A ther- 

 mometer is an absolute necessity in all well regulated dairies. 



Be sure the room for setting milk is cool, and so it may be darkened at 



will. Thorough ventilation is one of the golden rules in dauying. The 



temperature of the dairy room should never be more than sixty degrees, nor 



less than forty degrees. 



SMm the mUk as soon as the first indications of getting thick from lopper 



are shown. Turn the cream 

 slowly into the jar, and stir 

 thoroughly when more 

 cream is added. Keep the 

 receptacle for the cream 

 cool, from fifty to sixty de- 

 grees, and cover with some 

 fabric that wUl keep out 

 minute insects, and at the 

 same time allow access 

 of air. 



Chum when the cream 

 is ripe, that is, when the 



eream is sour, every day in spring, and every day in summer. Do not allow 



.the cream ia the churn to rise much above sixty degrees. Do not churn too 



fast. There is nothing gained by seeking to biing the butter in a few 



minutes. From twenty to thirty minutes is about right. 



Good grass will make nice colored butter. At such seasons, when the 



color of butter is pale, use coloring carefully. It is better that butter be 



rather hght than a dark yellow. 



When the butter comes in granules, stop churning. Wash with cold water 



or cold brine; work only enough 



to bring it to a firm uniform 



mass. Do not salt heavily; front 



three-quarters to one ounce of 



salt to a pound of butter is 



enough. Pack in tight, clean, 



sweet packages; fill to within a 



half inch of the top, cover with 



a clean cloth, and add brine to 



fill until sold. Keep it in the 



coolest place you have, and 



there is no reason why you 



should not get the top prices 



for your butter. 



POWEK FOB OHUHNING.— JIG. 2. 



"Poweir for Cbnming. — 



We present four illustrations, 



with brief descriptions, showing 



practical methods for labor saving in the usually tiresome and monotonous 



business of churning, from which may be gleamed some valuable hintfl. 



Fig. 1, although not a power chum, is, nevertheless, a labor-saving 

 arrangement. It is simply a hickory sapling about twelve or fourteen feet 

 long, fastened firmly at the butt end, while at the other end is fixed a seat in 

 which a child can sit and perform the work with more ease than a growTi 

 person in the ordinary way. The dash of the churn may be fastened at any 



