FARM DAIRYING 



buttermilk. These are noticed if the buttermilk 

 is allowed to run through the strainer dipper 

 placed over the pail for catching the buttermilk. 

 Any butter which may escape with the last-drawn 

 buttermilk, is caught in the dipper and returned to 

 the churn. 



Make a drain through the butter to the bung 

 hole, and rinse the butter with a little of the wash 

 water. This makes the washing more effective, 

 as it carries off a great deal of the buttermilk. An 

 exhaustive churning should not leave over .2 per 

 cent fat in the buttermilk. 



There are many good reasons for having the 

 butter in granular form, rather than in large lumps, 

 when finished churning. 



1. There is no extra loss of fat. 



2. The buttermilk can drain away better, and 

 may be more thoroughly washed out, as so much 

 of it is not encased in the butter. 



3 . All portions of the butter are equally chilled 

 with the wash water. 



4. The salt may be more evenly distributed. 



- WASHING THE BUTTER 



Temper the wash water in winter, having It 

 from 50° to 56°, according to the condition of 

 the butter and the temperature of the room. In 



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