CONTENTS. xi 
PAGE 
8. Length of Time a Starter Can be Carried............020 22 ee eee 222 
9, Poor Starters)... i.:.2s4ms sede ve dot sean deaieg seman sane st wea eels 223 
10. Under-ripening and Over-ripening of Starters...............- 223 
11. Amount of Starter to Use... 0... 0... ccc cece cece eee e eee eeees 224 
12) Use 6f Starterans. cio ise aang auiee soWer seueda cage neice Vane 225 
CHAPTER XVI. 
CHURNING AND WASHING BUTTER. ........... 000 cc eeeecceecceecces 226 
AD) PX OPIMIGLON ics saceitcae scntto. ch aarieca, 9 wearer uaa sectnane se ai cate ad suans GUO BRE 226 
2. Conditions Affecting the Churnability of Cream............... 227 
Ay Wemiperature aie cvsciers cadansn var eene M58 CeTOR OREO 227 
B. Richness of Cream. ........... ccc cece cece eeeeeees 231 
C. Amount of Cream in Churn................0.0eeeeeeee 233, 
D. Degree of Ripeness.... 0.0.2.0... cece cece ccc eeeeene 234 
E. Nature of Agitation. ........... 0. cc esse cece eee eee 235 
F. Size of Fat-globules.. 2.2.22... cece cece cece eee eee 236 
Si Streaming Of Crean, 5.6 cesses. gietba alg. Acadeaiecd Awibiarssdoana narisos Ramon 238 
A COLORS ie sata asetn Sadi se Saupe aerate sds neue ved Reaneivnns Seance 238 
5. When to Stop the Churn PY OGESS3 i oonacc oiaarelt aceveratn gchaee ekg ee 239 
6. Churning Mixed, Sweet, and Sour Cream.................4.. 243 
7. Difficult: Charming. oso sce s esecesee estos se dis acccec tesa eiaceeas ee union aosuiane 243 
8. Keeping Churn in Sweet Condition. ....................0008: 245 
9: Washing6f Butteh:scsoxccccn.cded Lermpad Yeadaeands seals caieass 247 
A, Purpose of Washin gis :ss ossicles eeeed ase ve ane y owes seers 247 
B. Temperature of Wash-water.............0cceeeeeeeee 247 
C. Kind of Wash-water to Use... ..........00 cece eee e eee 248 
10. Methods of Purifying Wash-water..............0.-.2+eeeeeee 250 
JA, HiltratiOnavsveneonaesontack addeeadeuianes cote eee’ 250 
@.. Contimuouss + sas eseses rane rseeey eames eases wes 253 
by, Wntermiitient. oi. cusig s euasace Sis eace dataenese arepmta canine 254 
B PasSteWriZatiOnisys.a van tis daneae Vanes weave amare sakes 250 
11. Advantages of Purification of Wash-water.. .............005- 255 
CHAPTER XVII. 
SatTiInc AND WORKING OF BUTTER........... 0.00 c ccc eeeeceeeceees 256 
1. Amount of Salt to Use to Produce Proper Flavor............. 256 
2. Effects of Salt upon Keeping Properties... ............0.00-- 258 
3. Salt Facilitates the Removal of Buttermilk. .................. 259 
4, Salt in Relation to Water in Butter. ................0000005- 259 
5, Gritty Butters: ccsica cscs ecnexsans cewes senses cnet waeseae 263 
6: -MOttled Butte tcigs.ccg:c. 5. ici Sissseres reudodos eaconcel dvs bus eeareions Stavcovaranees 263 
7, Brim@-sal Gin Pas sacs sce aoeiee wai evra elem tingae vasa oases 264 
8. Objects of Working Butter............ 00... cece eee e ee eee 266 
