RIPENING AND CHURNING. 



99 



Butter color. — If the butter needs coloring 

 to satisfy j^our trade put it into the cream be- 

 fore starting to churn. When purchasing but- 

 ter color be sure that you get fresh goods, as it 

 will sometimes l^ecome stale with age and in- 

 jure the flavor of the butter. If you buy the 

 small bottles at your grocery store you will 



HBCTANGtILAE CHURN. 



need to look well after this point. I have had 

 butter color that would impart a flavor to the 

 cream that could be detected before the churn 

 was started. 



Temperature of churn room. — Have the 

 temperature of the room in which the churn- 

 ing is to be done as cold as the cream if possi- 

 ble, and if it is 10 to 15 deg. colder all the l)etter, 



