FARM DAIRYING 



edy: Sometimes a handful or two of salt and a 

 little water at 70° or 80", settles the foam. If 

 this does not do, remove part of the cream and 

 raise the temperature about ten degrees. In very 

 stubborn cases, as a last resort I have added al- 

 most as much water at about 70° as I had cream, 

 revolved the churn a few times, let stand several 

 minutes, then drew off most of the liquid and after 

 churning a short time have succeeded in getting 

 butter. I have known cream to run over the cream 

 crock like yeast. A yeast germ or some other gas- 

 producing organism was at work. In such a case, 

 pasteurize the sweet cream, and thoroughly dis- 

 infect everything which comes in contact with the 

 milk or cream. 



8. In rare cases in summer I have had churn- 

 ings where the butter would not come, and on ex- 

 amining the lid of the churn, I could see minute, 

 shiny specks of oil, as if the butter fat were in a 

 liquid form. Remedy : Adding several quarts of 

 ice-cold water has brought the butter in nice granu- 

 lar form. This difficulty is more likely to occur 

 when the cows are on very soft, watery pasture. 

 Rank green clover often makes difficult churnings 

 for the same reason — lack of "body" in the 

 milk-fat. 



9. When the butter color has been forgotten, 



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