CHURNING AND WASHING BUTTER. 239 
Some colors are prepared from the fruit of the annato 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 
annato 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 
co.er, 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 
none 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.—D;fferent makers have various 
ways of ascertaining when the churning process has been com- 
pleted. Some determine the proper churning stage by the size 
