BUTTER AND CHEESE MAKING 



127 



butter to "gather." If it takes longer than this, then 

 the cream should have been a trifle warmer. If it is 

 finished sooner, however, a lower temperature should 

 have been employed. It is very important that the 

 cream should be kept at a temperature of from 52 to 

 54 degrees for at least two hours before putting.it into 

 the churn. 



9. When the granules are as large as wheat ker- 

 nels the churning should be stopped. This must be 

 watched very closely, as a few revolutions too many 

 at this time will result in overchurning the butter. 



10. Draw off all the buttermilk and determine its 

 temperature. 



11. Wash the butter by adding about as much 

 water as there is buttermilk drawn from the churn. 

 The water should be clean and should have about the 

 same temperature as the buttermilk. During the sum- 



Fig. 35. A hand butter worker used in farm dairies. 



mer it is advisable to use water a few degrees colder 

 than the buttermilk. Revolve the churn slowly for a 

 few revolutions and then draw off the wash water. 



12. Salt to suit the taste. About a pound of salt 

 added to a pint of water will be sufficient to salt about 



