FARM DAIRYING 



better butter and a more exhaustive churning. 

 With right conditions a temperature which brings 

 butter in from twenty to thirty minutes is correct. 

 A range of temperatures from 54° to 58° for 

 summer, and from 56° to 64° for winter, meets 

 usual conditions. 



The cream should always be strained into the 

 churn through a fine wire sieve or a dipper with 

 a perforated tin bottom. If the following dimen- 

 sions were given to a good tinsmith he should 

 make an extra nice strainer-dipper for fifty cents : 

 9 inches across the top; 7 inches across the bot- 

 tom; 6 inches deep. The bottom should be of 

 strong perforated tin (the perforations one- 

 sixteenth of an inch across), and should have a 

 rim around it. A strong flat handle 10 inches 

 long, and a small piece of double tin, or strong 

 wire loop, at the opposite side to act as a lip to 

 keep the dipper from sliding into the churn, com- 

 plete the dipper. A dipper of similar size, with a 

 tin or copper bottom, is most useful in the dairy 

 or the kitchen. 



Never have the churn over half full, and it is 

 better to start with less in it. 



THE BUTTER COLOR 



When necessary add just sufficient butter color 

 of a reliable brand to give the butter a clear yel- 



[188] 



