KEEPIXG CIIURX SWEET 201 



and the heat absorbed from the wash-water will dry the churn 

 thoroughly. Many makers rinse the churn only once and use 

 scalding hot water. This method is likel)' to scald the remaining 

 curd on to the wood; secondly, (me rinsing is net enough to 

 insure a clean churn. The first rinsing with lukewann water 

 removes the major portion of the Ijuttermilk and brine, and to a 

 certain extent warms the wood of the churn, so that when the 

 second rinsing with scalding hot water is completed, the churn 

 has been thoroughly scalded. In addition, the churn is clean, 

 and no food is left on which germs can thri\"e. The churn is 

 also left warm, and in that condition will dry rjuicklw 



Some makers prefer to keep the churn in a good condition hy 

 sprinkling salt on the inside after washing. This is not to be 

 recommended, as all churns contain more or less iron-ware on 

 the inside. Salt, while a fair germicide, causes the formation 

 of rust on all iron with which it comes in contact. After a time 

 this rust will scale off to a certain extent and become incorporated 

 with the butter. 



If the churn is treated daily in the manner described abo\'e 

 and then at the end of the week treated with slaked lime, 

 it can be kept in a good sweet condition. The lime should 

 be freshly slaked and in a liquid condition when put in the churn. 

 A pailful or two of this fluid will be suthcient for each churn. 

 By rotating the churn a few times the lime will be spread all 

 over the inside of it. Let the churn remain in this con- 

 dition until ready for use again. When ready for use, put in 

 'some warm water, and the lime will readily come off. But if 

 it has been allowed to remain in the churn too long, it will form a 

 hme carbonate, and will be more difficult to remove. 



Lime is one of the best disinfectants and de(jdorizers that can 

 be used in a creamery. Some of the best butter-makers use it 

 every day on all the wooden utensils, such as butter-workers, 

 churns, etc. Lime can be used more a(h-antageousl}' in Amer- 

 ican creameries than it is to-day. Man_\' creameries would be in 

 a much sweeter and purer condition if the\- were given a good 

 coat of whitewash on the inside once a month. Refrigerators, 

 wooden utensils, and rooms of any kind can be kept in a good, 



