246 BUTTER-MAKING. 
churn is left with the cover-hole at one side, the steam can 
escape, and the heat absorbed from the wash-water will dry 
the churn thoroughly. Some makers do not rinse the churn 
with cold water. They simply scald the churn, or steam it, 
and then let the churn stand and dry. If this method is fol- 
lowed for any length of time the churn is likely to be short- 
lived. The wood will, in a comparatively short time, get spongy. 
Such a condition will cause the churn to rot in a shorter time, 
and it will also allow the cream to enter the cracks and pores 
of the wood, making it more difficult to keep the churn in a 
sweet condition. If the churn is rinsed with cold water the major 
portion of the heat has been removed and still enough left to 
effectively dry the churn on the inside. 
Some makers prefer to keep the churn in a good condition 
by sprinkling salt on the inside after washing. This is not to 
be recommended, as all churns contain more or less iron-ware 
on the inside. Salt, while a good germicide, causes the forma- 
tion of rust on all iron with which it comes in contact. After 
a time this rust will scale off to a certain extent and become 
incorporated with the butter. 
If the churn is treated daily in the manner described above 
and then at the end of the week treated with slacked lime, the 
churn can be kept in a good sweet condition. The lime should 
be freshly slacked and in a liquid condition when put in the 
churn. A pailful or two of this fluid will be sufficient for each 
churn. By rotating the churn a few times the lime will be 
spread all over the inside of the churn. Let the churn remain 
in this condition until ready for use again. When ready for 
use, put in some warm water, and the lime will readily come 
off. But if it has been allowed to remain in the churn too 
long, it will form a lime carbonate, and will be more difficult 
to remove. 
Lime is one of the best disinfectants and deodorizers that 
can be used in a creamery. Some of the best butter-makers 
use it every day on all the wooden utensils, such as on butter- 
workers, churns, etc. Lime can be used more advantageously 
