RIPENING AND CHURNING CREAM. 



195 



The man in charge of this creamery had been 

 in our employ but a short time and we had not 

 got him up to our standard at the time. He 

 was doing all right in cold weather, but when 

 the warm days of spring came he was caught 

 off his guard, and also caught the patrons off 

 their guard with their milk. A portion of this 

 great loss came from the milk not having been 

 properly cared for at the farm, and it was off 

 flavor when received at the creamery and 

 caused the cream to become too sour before it 

 was churned. If it had been cooled thoroughly 

 and churned the afternoon after it was skimmed 

 it would have given more exhaustive churning 

 and a better quality of butter. 



Washing butter. — When the cream is churned 

 at a temperature of 62 to 66 deg. it will need 

 several washings and the first washing should 

 have salt added to it. This will help to sepa- 

 rate the butter and buttermilk. It is well to 

 use a brine wash in all cases, but there is not 

 so much need of it when the butter gathers at 

 a low temperature. I have seen the last that 



