CHURNING AND WASHING BUTTER 245, 
(1) If produced by a certain cow, or herd, find out whether 
it is produced by a fermentative process, or by other abnormal 
conditions of the cow. 
(2) Change the food of the cow. A succulent food will 
usually cause the cow to secrete more milk, and of a different 
nature. 
(3) If produced by a ferment, endeavor to control the fer- 
mentation as previously described. 
(4) Ripen the cream to a higher degree of acidity. 
(5) Skim thicker cream and churn at a higher tempera- 
ture. 
The last three methods will cure most cases of difficult 
churnings. 
Keeping Churn Sweet.—It has been mentioned before that 
butter absorbs foreign odors very readily. If the churn is not 
kept in a pure, sweet condition, the butter will be exposed to 
the undesirable odors and its commercial quality will be im- 
paired. The best butter cannot be produced in a foul-smelling 
churn. As churns often are not used every day, they very 
readily assume this impure condition, and it is essential that 
special care be taken in keeping them clean. 
The best method of keeping churns in good condition is 
to rinse the churn in two sets of scalding water at the end of 
each churning, then rinse in cold water and drain. Some 
prefer to turn the churn over with mouth down. Others prefer 
to allow the cover-hole to turn up. Neither of these methods 
is considered the most desirable. When the churn is turned 
with the cover-hole down, the remaining steam on the inside 
of the churn will not escape. It will condense inside of the 
churn, and cause the churn to remain in a damp condition 
overnight, or even longer. By turning the churn with the 
cover-hole up, the dust and other impurities from the atmos- 
phere are likely to fall into the churn. The best method is to 
turn the churn over so that the cover-hole points to one side. 
The churn should be thoroughly drained first, otherwise some 
water will remain in the bottom of the churn. When the 
