FARM DAIRYING 



with hot water, which should be allowed to run 

 out as it is poured in; then thoroughly scalded 

 with boiling water to which a little washing soda 

 or other cleansing powder has been added. This 

 should be followed by another rinsing of clear 

 hot water. For the scald and last rinse the lid 

 must be on and the churn revolved. Wipe well 

 the outside, but do not touch the inside with a 

 cloth. Rubbing the varnished part with an oiled 

 cloth keeps it bright and new-looking. 



Never allow buttermilk or water to remain in 

 the churn when not in use. 



Leave the plug out and the lid ajar, and keep 

 in a cool place to prevent warping. 



The worker, spades, and butter printer may be 

 prepared just before needed. With a fibre brush, 

 a dipper of hot water, and a little salt, give them 

 a good scouring and cool well with cold water. 

 Using the brush and salt fills the pores of the 

 wood more readily with water, and prevents the 

 butter sticking to it. The brush and salt dimin- 

 ish the need of a large quantity of hot and cold 

 water. The salt also cleanses. 



After using the utensils remove any butter with 

 hot water. Again scour with salt, rinse with hot 

 water, and allow them to dry. Wipe only the var- 

 nished part of the worker. It is nice to have 



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