CHURNING AND WASHING BUTTER. 239 



Some colors are prepared from the fruit of the annate tree, 

 which grows in the East Indies and South America. The flesh 

 of this fruit is dissolved in some oil, such as sesame or hemp. 



Before any of the proper commercial butter-colors were put 

 upon the market, extracts of carrots, marigold, saffron, and 

 annate were used. The yolk of eggs has also been used to 

 some extent. It is said that carrot-juice is the most healthful 

 butter-color. 



The amount of color to add depends upon the market 

 requirements, and upon the season of the year. As was men- 

 tioned before, in June little or no color should be added. As 

 the summer season advances the amount of color added can be 

 gradually increased. During winter, while the cows are on 

 dry feed, the maximum amount of color is generally used. Color 

 requirements of the butter vary considerably at the same season 

 of the year. American markets demand a higher color than 

 European markets. The northern markets desire a light straw 

 color, while the southern markets want a deeper color, almost 

 an orange color. The Jewish trade requires uncolored butter. 

 In some of the European countries no color is used. The 

 English market, which is the greatest butter market in the 

 world, demands butter that has a very light straw color. The 

 main object in coloring butter is to maintain a uniform color 

 during the different seasons of the year. The amount of color 

 to add during the different seasons will usually vary between 

 aone to a trifle over two ounces for every 100 pounds of fat. 



The color should be added to the cream before the churn 

 has been started. If this has not been done, the butter can be 

 colored by mixing the color with the salt. The salt should 

 then be well distributed and worked into the butter until the 

 body of the butter assumes a uniform color. The chief ob- 

 jection to this method is, that it is difficult to work in the color 

 thoroughly without injuring the butter. 



When to Stop the Churning. — Different makers have various 

 ways of ascertaining when the churning process has been com- 

 pleted. Some determine the proper churning stage by the size 



