ON BUTTERMAKING 3 1 



2. Saves time and labor. 



3. Temperature of butter can be easily con- 

 trolled. 



4. Flies are kept away from the butter during 

 working. 



What are the names of some of the best combined 

 churns on the market? 

 r. Victor. 



2. Wizard. 



3. Simplex. 



4. Disbrow. 



5. Dairy Queen. 



6. Squeezer. 



How should a new churn be prepared for use? 



It should first be washed out with plain, warm 

 water. Then rinsed with hot salt water. Then 

 salt water should be left in the churn for at least 

 24 hours, so that the pores of the wood become 

 closed and filled with salt. If desirable, the churn 

 may be steamed on the inside before soaking in salt 

 water. After this treatment the churn is rinsed 

 with cold water and is then ready for use. 



How should a churn be treated to keep it in a clean, 

 sweet condition? 



After use the churn should be rinsed with warm 

 water, then rinsed again with hot water, and finally 

 rinsed again in hot water in which some lime has 

 been dissolved. Sometimes steam and salt solu- 

 tions are used for the final rinsing, but they are 

 not so satisfactory as hot lime water. Nothing will 

 do more to preserve the sweet, fresh condition of 

 the churn than this simple method. 



