198 AMERICAN DAIRYING. 



working, will have a better grain, and more of 

 the desirable waxy texture. 



Churns. — I have used the box and barrel 

 churn for twenty years. I will not make the 

 claim that they are the best churns, but there 

 are some good points about them. One is, that 

 the cream has no place to adhere and not be- 

 come equally churned. When cream can gather 

 any place and not receive the necessary churn- 

 ing it causes an increased loss in the butter- 

 milk; here is where we have an advantage over 

 the dash churn and other kinds that allow 

 cream to accumulate above the cream line in 

 the churn. Another advantage of the box and 

 barrel churn is that the, temperature of the 

 cream is less affected by the temperature of the 

 room in which the churning is being done. 



Watch temperature during churning. — 1 

 have known butter-makers who would pay no 

 attention to the temperature of the cream in 

 the churn after the churn was started. This 

 way answers in cold weather, but in hot 

 weather the temperature of the cream should 

 be watched and if it gets too high put some ice, 

 finely broken, into the churn. It is best to con- 

 trol the temperature without the use of ice or 

 water in the cream, but it is better to use them 

 and keep control of the temperature than it is 

 to lose control of the temperature. 



Color may be added to the salt.— Butter 



