CHURNING AND WASHING BUTTER. 247 
in American creameries than it is to-day. Many creameries 
would be in a much sweeter and purer condition if they were 
given a good coat of whitewash on the inside once a month. 
Refrigerators, wooden utensils, and rooms of any kind can be 
kept in a good sweet and pure condition by whitewashing or 
sprinkling a little lime on them. 
WASHING or BUTTER. 
Purpose of Washing.—The chief object of washing butter is 
to remove as much buttermilk as possible. The more impure 
the cream is, the greater is the importance of getting the butter 
thoroughly washed. In the winter, when it is cold, and the 
cream is in good condition, some makers do not wash the 
butter at all. But this is not a safe method. The removal 
of the buttermilk constituents should be as complete as con- 
ditions will permit. 
Temperature of Wash-water.—The temperature of wash- 
water should be as nearly like that of the cream when churned 
as is consistent with the other conditions. Extreme and rapid 
changes in temperature should always be avoided. Occasionally 
it is necessary to use water that is colder than the cream. At 
other times it is necessary to use wash-water at a higher tem- 
p2rature than that of the cream. If the butter churns soft, 
do not use ice-cold wash-water to chill the butter, as it has a 
tendency to give butter a tallowy appearance. Neither should 
hard butter be quickly softened by using wash-water at a very 
high temperature, as it is likely to cause the butter to assume 
a greasy and slushy texture. If it is necessary to change the 
degree of hardness of the butter, change it gradually by using 
water at a moderate temperature and allowing the butter to 
be in contact with it a longer time without agitating it much. 
Unless the butter is of very poor quality, excessive washing 
should be avoided. Cold water is said to absorb a considerable 
portion of the flavoring substances. If the quality of the 
butter is poor, many of the undesirable flavors and odors are re- 
