98 AMERICAN DAIRYING. 



temperature to correspond with the per cent 

 of fat it contains. If the separator is adjusted 

 to take from one-seventh to one-eighth of the 

 whole milk as cream it will contain sufficient 

 fat so we can churn it at a temperature below 

 55 deg., but if the separator is adjusted to take 

 from one-fourth to one-fifth of the milk as 

 cream we shall need to churn at the tempera- 

 ture of 58 to 60 deg. This kind of cream gives 

 us more buttermilk and a buttermilk with more 

 fat in it. Rich cream and low temperature 

 give the most exhaustive churning. 



When the cream is being cooled get the 

 churn ready by first scalding with water that is 

 above 180 deg., and if it boils, all the better, as 

 it will then surely scald. After scalding cool 

 thoroughly with cold water and ice if you have 

 it. When cooled the churn is ready for the 

 cream. Never fill the churn more than half 

 full, as it will require more time and not do so 

 thorough churning. 



Strain the cream into the churn. A perfo- 

 rated tin strainer is good for this work. Strain- 

 ing breaks up any dried cream there may be, . 

 also the curd if there is any, and enables us to 

 wash it out of the granular butter with less 

 labor and care. There should be no curd in the 

 cream, and if it has been agitated frequently 

 and not allowed to become too sour there will 

 be none. 



