86 CANADIAN DAIRYING. 



of fat in the buttermilk, as the riper cream churns- 

 first. 



Churning is the packing together of the fat glo- 

 bules which are concentrated in the cream. The 

 churn should be simple in construction, convenient 

 for getting the cream into it and the butter out, and 

 be easily cleaned. Wood is the best material, be- 

 cause it can be prepared with water so that the cream 

 and butter will not stick to the inside of the churn. 

 Oak, pine, ash, or spruce wood may be used. A 

 barrel churn is the most convenient shape for a small 

 dairy, and a square or oblong box-churn may be used 

 in a larger one. Dairy sizes of combined churns and 

 workers are now on the market, and they save consid- 

 erable labor. Prepare the churn with hot water, 

 which fills the pores of the wood, then cool it with 

 cold water before adding the cream, unless working 

 in a cold room. 



The churning temperature of the cream will depend 

 upon the richness and ripeness of the cream ; the 

 size, kind, and temperature of the churn ; the temper- 

 ature of the room ; the feed of the cows ; and the 

 character of the fat given by the cows. There is no 

 standard temperature for churning cream, as the 

 temperature must be varied according to conditions. 

 Adopt a temperature which will cause the butter to 

 come firm in twenty to thirty minutes for a small 

 churning. If the butter comes too quickly and soft, 

 lower the temperature, i.e., make the cream colder at 

 the next churning. If the time required be much 

 over half an hour, raise the temperature for the next 



