RIPENING AND CHURNING, 



97 



undei'take to chum this cream Ijelow 55 cleg, 

 we will probal)ly have trouble from its swell- 

 ing and Avill find the cliurn full of frothj' 



SQUARE BOX CHURN. 



cream. The proper temperature for this cream 

 is 60 to 62 deg. in winter and 58 to 60 deg. in 

 summer. 



The separator cream should be cooled to a 



