FARM SEPARATORS. 171 
The next morning it is ready for churning. In the winter the 
cream can be soured by warming it up or keeping it in a warm 
place. If some good sour milk is on hand, it might be added, 
and the cream will sour much quicker. It is very essential that 
the cream can be cooled to a low temperature (50° I’.) and left 
Fig. 111.—The Cherry jacketed 
cream can. 
| i 
l 
Fic. 110.—Milk or cream can Fig. 112.—The Jersey can-br 
with agitator. 
‘ush. 
at this temperature for at least two hours before it is churned; 
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 necessary to pack 
it into tubs. Earthen jars are good to keep butter in. If no 
