170 



BUTTER-MAKING. 



are used to set up a quick and desirable fermentation in the 

 cream. Conditions are usually such on the farm that it is not 



Fig. 107. — ^The Davis swing-churn. 



Fig. 108. — Sanitary glass milk- 

 bottle and cap for same. 



convenient and practical to use a starter. In the summer the 

 cream can be lifted out of the cold water the morning previous 



Fig. 109. — Skinner butter-worker. 



to churning, and it will sour during the day. In the evening, 

 or when it has soured, it can be set back into the water to cool. 

 The next morning it is ready for churning. In the winter the 

 cream can be soured by ^-arming it up or keeping it in a warm 

 place. If some good sour milk is on hand, it might be added, 



