FARM DAIRYING 



low tint. Pure coloring is made from the pulp 

 enclosing the seeds of the arnotto tree, and is 

 harmless. The amount required will depend on 

 the quantity and richness of the cream, the natural 

 color of the milk-fat, the strength of the color, 

 and the requirement of the market. 



Do not depend on pouring in the coloring, but 

 for a small churning count the drops into a spoon 

 previously wet with the cream to prevent the col- 

 loring sticking to it. From two to four drops 

 per pound of butter is sufficient. It is not neces- 

 sary to stir the coloring in, just rinse off the spoon 

 in the cream, and put on the lid. 



THE SPEED OF THE CHURN 



The revolutions of the churn depend on the 

 amount and richness of the cream. The poorer 

 the cream and the less of it, the greater the speed. 

 Churn just as fast as you can so long as the cream 

 drops. If the revolutions are too fast, the cream 

 remains stationary in the churn and no concussion 

 takes place. The greater the speed and the far- 

 ther the drop of the cream inside the churn, the 

 greater will be the force applied to the fat globules, 

 and the more quickly they will mass together and 

 form butter. Just before the separation of the 

 fat from the milk serum, the cream thickens and 



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