CHURKIKG AKD CHURNS. 281 



figure 50, in which the attraction of the globules for 

 each other has caused the aggregation of most of them 

 into masses, but the$e masses will break apart again and 

 the butter will appear as grains of sand washing baek 

 and forth in the buttermilk, but refusing to be collected 

 any more closely together. 



If the temperature is too high and the butter is too 

 soft, the globules may gather into masses, but are beaten 

 apart again and may even be broken up more finely than 

 when in their natural condition, and so form a smooth 

 viscous emulsion which is beaten into a foaming mass 

 from which it is in vain to try to procure butter. The 

 normal temperature for churning cream is sixty to sixty- 

 two degrees, but this may vary either way with the 

 weather. In winter sixty-five or seventy degrees may 

 be permitted, and in hot weather fifty-nve degrees may 

 be right. In case of difficulty in either direction, water, 

 cold or warmed, as the condition of the cream may 

 need, may be added to the cream in the churn to remove 

 the trouble and bring the batter. When the cream is 

 too sour, and is thick and adhesive and foams in tlie 

 churn, the addition of water is sufficient to obviate the 

 impediment to the churning, by thinning the mass and 

 reducing the viscosity of it. 



When the butter appears in the churn in small grains 

 or pellets the churning should stop. One can very soon 

 learn to recognize the sound made by the churn when 

 butter has come ; yet it is well to have some other guide, 

 and this is easily secured by fitting a piece of plate-glass 

 in the cover of the churn. When the butter has come 

 the glass will become very nearly clear, and the small 

 fragments of butter may be seen upon it. Over-churn- 

 ing has the effect of injuring the texture of the butter, 

 and changing the waxy, almost crystalline appearance 

 into a soft, greasy one. When the butter is in the best 

 condition after churning, it appears as a mass of small 



