FARM SEPARATORS. 



171 



and the cream will sour much quicker. It is very essential that 

 the cream can be cooled to a low temperature (50 F.) and left 



FIG. 111. The Cherry jacketed 

 cream can. 



FIG. 110. Milk or cream can 

 with agitator. 



FIG. 112. The Jersey can-brush. 



at this temperature for at least two hours before it is churned; 

 otherwise the butter is likely to be greasy and salvy. Color 

 and salt to suit the market and season. About three-fourths 

 to one ounce of salt to one pound of butter usually gives good 

 results. 



If a local trade can be secured, it is not necessary to pack 

 it into tubs. Earthen jars are good to keep butter in. If no 

 local trade can be secured, and it is essential to ship the butter, 

 20- or 30-pound tubs should be used. If a good quality and 



