246 BUTTER-MAKING. 



hole at one side, the steam can escape, and the heat absorbed 

 from the wash-water will dry the churn thoroughly. Many 

 makers rinse the chum only once and use scalding hot water. 

 This method is likely to scald the remaining curd on to the 

 wood; secondly, one rinsing is not enough to insure a clean churn. 

 The first rinsing with lukewarm water removes the major por- 

 tion of the buttermilk and brine, and to a certain extent warms 

 the wood of the churn, so that when the second rinsing with 

 scalding hot water is completed, the churn has been thoroughly 

 scalded. In addition, the churn is clean, and no food left, on 

 which for germs to thrive. The chum is also left warm, and in 

 that condition will dry quickly. 



Some makers prefer to keep the churn in a good condition 

 by sprinkling salt on the inside after washing. This is not to 

 be recommended, as all churns contain more or less iron-ware 

 on the inside. Salt, while a good germicide, causes the forma- 

 tion of rust on all iron with which it comes in contact. After 

 a time this rust will scale off to a certain extent and become 

 incorporated with the butter. 



If the churn is treated daily in the manner described above 

 and then at the end of the week treated with slacked lime, the 

 churn can be kept in a good sweet condition. The lime should 

 be freshly slacked and in a liquid condition when put in the 

 churn. A pailful or two of this fluid will be sufficient for each 

 churn. By rotating the churn a few times the lime will be 

 spread all over the inside of the churn. Let the churn remain 

 in this condition until ready for use again. When ready for 

 use, put in some warm water, and the lime will readily come 

 off. But if it has been allowed to remain in the churn too 

 long, it will form a lime carbonate, and will be more difficult 

 to remove. 



Lime is one of the best disinfectants and deodorizers that 

 can be used in a creamery. Some of the best butter-makers 

 use it every day on all the wooden utensils, such as on butter- 

 workers, churns, etc. Lime can be used more advantageously 



