FARM SEPARATORS. 



171 



and the cream will sour much quicker. It is very essential that 

 the cream can be cooled to a low temperature (50° T\) and left 



Fig. 111. 



—The Cherry jacketed 

 cream can. 



Fig. 110 — Milk or cream can 

 with agitator. 



Fig. 112. — The Jersey can-brush. 



at this temperature for at least two hours before it is churnetl; 

 otherwise the butter is likely to be greasy and salvy. Color 

 and salt to suit the market and season. About three-fourths 

 to one ounce of salt to one pound of butter usually gives good 

 results. 



If a local trade can be secured, it is not necessar}^ to pack 

 it into tubs. Earthen jars are good to keep butter in. If no 

 local trade can be secured, and it is essential to ship the butter, 

 20- or 30-pound tubs should be used. If a good quality and 



