RIPENING AND CHVBNINa. 139 



Draw off most of the buttermilk and add water 

 and agitate gently with, a swaying motion and 

 draw off the water, repeating thisi process two 

 or three times. The curd is heavier than the 

 water and will settle to the bottom of the chum 

 when it can be drawn out with the water. There 

 is always a loss of flavor when the cream has 

 become so sour as to have curd specks. 



Butter Color. — ^If the butter needs coloring to 

 satisfy youir trade put it into your cream before 

 starting to chum. When purchasing butter 

 color be sure that you get fresh goods, as it will 

 sometimes become stale with age and injure the 

 flavor of the butter. If you buy the small bot- 

 tles at your groceay store you will need to look 

 well after this point. I have had butter color 

 that would impart a flavor to the cream that 

 could be detected before the chum was started. 

 In case you forget to add the color to the cream, 

 you can add it to the salt, using the same quan- 

 tity that would be used in the cream. By stir- 

 ring the salt as the color is added it will take the 

 color and impart it to the butter very well. 



The Churn. — Use some chum that revolves, 

 as there is no place for cream to accumulate and 

 cause a loss of fat in the buttermilk. The sealed 

 chum holds the temperature best during the 

 process of churning, which is an advantage. 



Temperature of Chum Room. — ^Have the tem- 

 perature of the room in which the churning is 



