FROM CHURN TO PACKAGE 137 



knows the strength of the color solution and the demand 

 of the market. These factors he learns by experience. 

 If the butter-maker forgets to put the color in the cream, 

 it may be mixed in the dry salt and worked into the 

 butter. Probably it will be necessary in this case to 

 overwork the butter somewhat in order to distribute the 

 color and salt properly. 



If uusalted butter is made in the summer, when the 

 natural color of the product is high, it is often necessary 

 to send a statement to the purchaser, informing him that 

 no artificial color has been used. This is especially neces- 

 sary if the trade is critical, and if the cows producing the 

 milk-fat are largely Guernsey or Jersey. Unsalted but- 

 ter should not be high in color, for the trade that con- 

 sumes this butter, which is largely the Jews, demands 

 that no artificial color be added. 



6. After securely fastening the cover, give the churn 

 eight or ten revolutions and then pull out the plug or 

 open the gate in order to let the gas escape. This gas is 

 largely carbon dioxide (CO2) , which is one of the products 

 of fermentation. It is usually well to hold the hand 

 over the hole in such a way as to prevent the cream from 

 blowing over the room. Return the plug or shut the gate, 

 and revolve the churn fifteen or twenty times more and 

 again let out the gas. If the churn is not too full, usually 

 two or three stops for this purpose are suSicient. 



7. The churning process is nearing completion when 

 the glass becomes clear. The particles of butter should be 

 about the size of a pea or a kernel of corn, for the butter- 

 milk drains off more readily when the granules are of this 

 size than when they are very small. Fig. 46 shows 

 granules that are too small. The butter is not floating 

 sufficiently high. In Fig. 47 the granules are about the 



