FARM BUTTBRMAKING 121 



churnings the temperature of the cream must always be 

 definitely known before it enters the churn. 



CHURNING OPERATIONS. 



Churns. Of the numerous styles of churns upon the 

 market there is none better than the barrel churn. For 

 large dairymen, however, who have 50 or more cows, a 

 combined churn and butter worker is recommended. Such 

 ■churns, of course, require some form of power to run 

 them, and no large dairy is expected to be without power. 



Preparing the Churn. 

 Before adding the cream, 

 the churn shouldbe scalded 

 with hot water and then 

 thoroughly rinsed with 

 cold water. This will 

 "freshen" 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 possibil- 

 ity of white specks in but- 

 ter 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. 



Fig. 49.— Barrel Churn. 



