CHURN'ING AND CHURITS. 285 



of the butter, for the time being, and all such should 

 be discarded from the dairy. Potatoes, fed raw, have 

 this effect, with the addition of a disagreeable flavor; 

 and buckwheat bran or meal has a very distinct effect in 

 this way. A week's feeding of buckwheat bran will pro- 

 duce butter of the texture and color of lard. But just 

 here it is a question of management of the cream rather 

 than of feeding that is to be considered. It is of impor- 

 tance that everything about a dairy should be regular 

 and unchangeable. And in the care of the dairy, tem- 

 perature is one of the essential conditions. If this is 

 neglected and the cream is permitted to freeze, the but- 

 ter will be white and soft, or sometimes crumbly and 

 break into small fragments. The color may be made 

 right by the addition of coloring, but the soft texture 

 will remain and the butter will lose its proper waxiness 

 and become greasy, and this is beyond remedy. The 

 cause must be prevented by providing some means of 

 warming the dairy to keep the temperature even. 



Waste of cream in the buttermilk is the effect of too 

 long keeping, and not stirring the cream to secure even- 

 ness of condition. When the cream is turned out into 

 the churn, if the bottom is watery and has a peculiar 

 sweet and whey-like smell, that part of the cream will 

 foam and form an emulsion, and will not mingle with 

 the butter. When the butter is removed from the churn, 

 this remains in the buttermilk, and after standing some 

 time will appear as an oily substance on the surface. 

 Some persons have supposed that the mixing of different 

 cows' milk, or the cream from such milk, produces such 

 a waste as this, because when one portion of the cream 

 is churned another is not. The author has carefully 

 investigated this point for some years, but has never 

 found any evidence tending to support it until the recent 

 publication of some experience by a person who stated 

 that he had churned the cream of several cows separately, 



