RIPENING AND CHURNING CREAM. 7 



churning two to four degrees. Rich separator cream 

 may be churned at from 42 to 52 degrees. Gravity 

 cream requires a temperature of 58 to 65 degrees in 

 summer and 65 to 72 degrees in winter. 



Cream should be strained through a coarse strainer 

 into the churn, in order to take out the particles of 

 curd, or dried cream, which would cause white specks 

 in the butter. If butter color be used, it should be 

 added to the cream when in the 

 churn. Use sufficient coloring 

 to give a " June grass " shade to 

 the butter, but do not over-color, 

 as the tendency is to demand 

 a lighter- colored butter in the 

 markets of the world. In case 

 the butter-maker forgets to color 

 the cream, it may be mixed with 

 the salt and added to the butter 

 in this way, thus securing an 

 even shade. 



A barrel or box-churn should CREAM STRAINER 

 not be over one-third to one- 

 half full in order to allow the cream to drop in 

 the ch'Tn. The speed of the churn should be from 

 fifty to seventy turns to the minute, decreasing the 

 speed as the butter begins to appear. Closed churns 

 need ventilating two or three times during the first ten 

 minutes when churning ripe cream, in order to allow 

 the cream gases and expanded air to escape. When 

 the butter is like grains of clover seed, a dipperful of 

 water may be added to assist separation. In warm 



