138 THE FARM DAIRY. 



58 to 60 deg. This kind of cream gives us more 

 buttermilk with more fat in it. Rich cream and 

 low temperature give the most exhaustive 

 churning. 



Prepajring to Ohum. — ^When the cream is 

 being cooled, get the chum ready by first scald- 

 ing with water that is above 180 deg. and if it 

 boils all the better, as it will then surely scald. 

 After scalding cool thoroughly with cold water 

 and ice if you have it. When cooled the churn 

 is ready for the cream. Never fill the chum 

 more than half full, as it will require more time 

 and not do so thorough churning. 



When cream is ready to chum it has a mild 

 acid. It should not reach the acetic acid. It 

 should not reach the stage of whey accumulat- 

 ing in the bottom of the can. 



Straining and Churning. — Strain the cream 

 into the chum. A perforated tin strainer is 

 good for this work. Straining breaks any dried 

 cream there may be, also the curd if there is 

 any, and enables us to wash it out of the gran- 

 ular butter with less labor and care. There 

 should be no curd in the cream and if it has 

 l3een agitated frequently and not allowed to be- 

 come too sour there will be none. 



In case you have allowed the cream to become 

 so sour that there are hard curd specks in it, be 

 sure to stop the chum when the butter is in small- 

 granules or as soon as the butter will all float. 



