254 MARKET DAIRYING 
the churn and fill the pores of the wood with water so 
that the cream and butter will not stick. 
Straining Cream. All cream should be carefully 
strained into the churn. This removes the possibility of 
white specks in butter which usually consist of curd or 
dried particles of cream. 
Adding the Color. The amount of color to be added 
depends upon the kind of cream, the season of the year, 
and the market demands. 
Jersey or Guernsey cream requires much less color 
than Holstein because it contains more natural color. 
During the summer when the cows are feeding on 
pastures the amount of color needed may be less than 
half that required in the winter when the cows are feed- 
ing on dry feed. 
Different markets demand different shades of color. 
The butter must therefore be colored to suit the market 
to which it is shipped. 
In the winter time about one ounce of color is required 
per one hundred pounds of butter. During the summer 
less than one-half ounce is usually sufficient. 
In case the color is not added to the cream (through an 
oversight) it may be added to the butter at the time of 
working by thoroughly mixing it with the salt. When the 
colored salt has been evenly distributed through the butter 
the color will also be uniform throughout. 
Kinds of Color. ‘There are two classes of butter color 
found upon the market. One is a vegetable color having 
its origin in the annatta and other plants, the other is a 
mineral color, a product of coal tar. Both are entirely 
satisfactory so far as they impart to butter a desirable 
color. But from a sanitary standpoint the vegetable color 
