FARM DAIRYING 



present in such milk, a viscous substance which 

 prevents the massing of the globules. I have 

 known many people to lose churning after churn- 

 ing from this cause. To scald such cream while 

 it is sweet (heat it to 185°), and then cool, is a 

 wonderful help in churning it. 



A fresh cow coming into the herd has a marked 

 effect in improving the churnability of the rest of 

 the cream. 



The dry condensed feed of winter produces but- 

 ter fat which has a melting point several degrees 

 higher than the fat produced from the succulent 

 green food of summer. This accounts for the nec- 

 essarily higher churning temperature in winter. A 

 judicious selection of foods materially helps the 

 churning. Cotton-seed cake, hay, and straw, tend 

 to harden butter. Linseed cake, silage, and roots 

 have the opposite effect, and make churning easier. 

 Remedy: If there is no sign of the butter gather- 

 ing after breaking, when you have churned for 

 five minutes slowly, or when, on looking at the 

 lid, the granules appear to be rounding up, to 

 churn longer, without doing something, is useless. 

 Add two or three quarts of water several degrees 

 warmer than the cream. The water dilutes the 

 buttermilk and causes a better separation of the 

 butter. Revolve the churn a few times, let stand 

 I 204 ] 



