244 CHURMN(; AM. WASHING BUTTER 



Uun- While linsccl meal, and praetically all succulent foods, tend 



Fig. ()or 



-Ma 



;lcr dual churn (Creamery Paeka^e ^Ifg. Co.) 



a«,.ble r ■t^.jTT ml, t doe^ go outside .hose 



stance, many cream- 

 eries find it necessary 

 to churn at a tempera- 

 ture under 50° F. m 

 the early part of the 

 summer season, when 

 t]\e grass is very young 

 and succulent and the 

 proportion of soft fats 

 is \'ery high. Any con- 

 ditions which tend to 



Fig. oi.-Simplex churn (I). H. Hurrell & C'n.) ^^.^^^^^^^ the butter-fat 



will require a comparatively high churning temperature ; and 

 :tl Zitions tending t. soften the butter-iat wdl requ.e a 



