FARM DAIRYING 



as a thermometer, is not the least bit of good. I 

 might say here, in buying a thermometer have sev- 

 eral placed in a glass of water at about 60° and 

 take one which gives a medium reading. Suppose 

 they read 61", 59°, 57°. I would prick, the 59° 

 as likely to be the most correct. Cheap thermo- 

 meters are often quite inaccurate. 



TEMPERATURE FOR CHURNING 



No definite temperature for churning can be 

 given. That is ascertained only by studying vary- 

 ing conditions and noting the temperature and 

 time of previous churnings. 



Many conditions influence the churning tempera- 

 ture for cream : 



1. The per cent of fat in the cream. 



2. Quantity of cream in the churn. 



3. The feed, breed, and individuality of the 

 cows. 



4. The length of time the cows have been 

 milking. 



5. The temperature of the room. 



6. The make and speed of the churn. 



7. Whether the cream be pasteurized or raw, 

 ripe or sweet. 



Aim to make conditions under your control fav- 

 orable to a low churning temperature. It insures 



[187] 



