CHURNING AND WASHING BUTTER. 245 



(1) If produced by a certain cow, or herd, find out whether 

 it is produced by a fermentative process, or by other abnormal 

 conditions of the cow. 



(2) Change the food of the cow. A succulent food will 

 usually cause the cow to secrete more milk, and of a different 

 nature. 



(3) If produced by a ferment, endeavor to control the fer- 

 mentation as previously described. 



(4) Ripen the cream to a higher degree of acidity. 



(5) Skim thicker cream and churn at a higher tempera- 

 ture. 



The last three methods will cure most cases of difficult 

 churnings. 



Keeping Churn Sweet. It has been mentioned before that 

 butter absorbs foreign odors very readily. If the churn is not 

 kept in a pure, sweet condition, the butter will be exposed to 

 the undesirable odors and its commercial quality will be im- 

 paired. The best butter cannot be produced in a foul-smelling 

 churn. As churns often are not used every day, they very 

 readily assume this impure condition, and it is essential that 

 special care be taken in keeping them clean. 



The best method of keeping churns in good condition is to 

 rinse the churn in two sets of water at the end of each churn- 

 ing. The first rinsing should be made with lukewarm water, 

 the second with scalding hot water. Some prefer to turn the 

 churn over with mouth down. Others prefer to allow the 

 cover-hole to turn up. When the churn is turned with the 

 cover-hole down, the remaining steam on the inside of the 

 chum will not escape. It will condense inside of the churn, 

 and cause the churn to remain in a damp condition over night 

 or even longer. By turning the churn with the cover-hole up 

 the dust and other impurities, if present, are likely to settle 

 into the churn. A good way is to turn the churn over so that 

 the cover-hole points to one side. The churn should be thor- 

 oughly drained first, otherwise some water will remain in the 

 bottom of the churn. When the churn is left with the cover- 



