CHAPTER XXXI 



CARE OF THE CHURN AND WOODEN 

 UTENSILS 



T3EFORE using, strain about one-third of a pail 

 ■*-' of hot water into the churn, to scald it and fill 

 up the pores of the wood. Remove the plug after 

 revolving the churn "once or twice, to allow the 

 steam to escape, otherwise the steam may remove 

 it without ceremony. After scalding, rinse with 

 cold water, likewise strained. It is always advis- 

 able to chill the churn and not put cream into a 

 freshly scalded one. Chilling the churn closes the 

 pores of the wood and prevents the cream from 

 sticking; moreover, the varying heat of a warm 

 churn makes the churning temperature uncertain. 

 It is easier to keep specks out of a churn than to 

 get them out; and water from the well or the kettle 

 is likely to have specks or scale in it. By placing 

 a piece of cheesecloth over the strainer dipper it 

 is an easy matter to strain all water that goes into 

 the churn. It is better and quicker to pour the 

 water out of the churn than to let it run through 

 the bunghole. Floating dust will not then cling 

 to the sides of the churn. 



After using, the churn should be rinsed down 



[176] 



