100 



AMERICAN DAIRYING. 



as the cream A\'ill then not warm during- the 

 churning process. But if the churn room is up 

 to 75 to 8(1 cleg, the cream will warm up very 

 fast and the luitter will not be in as good con- 

 dition. It will need much more washing than 

 when it gathers cold. 



Washing the butter. — The churn should be 

 stopped when the granules of butter are the 



rjOG POWER. 



size of wheat, the buttermilk drawn through 

 a fine sieve, and the butter then washed as little 

 as practical to remove the luittcrmilk. Here is 

 where the cold churning has the ad\'antage, as 

 the butter will not need so much washing. 

 When the luitter gathers at 62 to 64 deg. it will 

 need three washings to remove the buttermilk, 

 and it will then show milky when being 

 worked. 13ut if the butter gathers at 52 to 54 



