RIPENING AND CHURNING CREAM. 187 



the case, as I thought the cream from grass 

 milk should l)e more chiiriiable than that from 

 dry food. 



After a while I liegan to think that the tem- 

 perature was the key to unlock the secret, and 

 I very soon satisfied myself that it was, and that 

 a temperature of 50 deg. gave much more ex- 



KEY CITY KING. 



haustive churning than the old standard tem- 

 perature of 60 deg. 



The next question was how to be sure of 

 churning ripened cream at this low tempera- 

 ture. We had known for a long time that 

 sweet cream could be churned at a very low 

 tempei'ature; but my experience was like many 

 others with ripened cream, i. e., it would not 

 gather but would swell and froth and fill the 

 churn full and cause an endless amount of 



