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LLINOiS DAIRYMEN'S ASSOCIATION. 



The size of the churn should be such that it will never be 

 filled over half full, and better if only one-third full. Where the 

 ordinary churning amount to from two to five gallons of cream a 

 fifteen gallon churn is a desirable size. 



The speed of a barrel or box churn which revolves should be 

 sufficient to carry the cream to the highest point allowing it to 

 fall the length of the churn. If it is turned too fast the cream will 

 remain in the ends ; if too slow it will slip around and churn 

 slowly. The agitation which results from concussion is more de- 

 sirable than that from friction. 



The time required for churning depends on the ripeness of 

 the cream, the temperature, the fullness of the churn, the amount 

 of agitation and the richness of the cream, and to a lesser extent, 

 period of lactation, and feed. Quick churning usually means 

 large loss of butter in the butter milk. Under ordinary condi- 

 tions, 20 to 40 minutes is a reasonable length of tmie for churn- 

 ing and no objection to an hour if firm butter and thorough work 

 are desired, especially if the churning is done with other than 

 hand power. 



Temperature. — The only rule which can be given is '' churn 

 at as low a temperature as possible and have the butter come in 

 a reasonable time." A high temperature makes quick churning, 

 large loss of butter in the buttermilk and soft butter ; a low tem- 

 perature requires a longer time, makes a firmer butter and reduces 

 the loss in the butter milk. While most cream can be satisfac- 

 torily churned in 20 to 40 minutes at some temperature between 

 50 and 60 degrees F.. some unusual condition may require a little 

 higher temperature rr longer time. In the Experiment Station 

 dairy, 54 to 56 degrees is the usual churning temperature. When 

 gluten meal or feed is fed the churning temperature may be low- 

 ered two to four degrees, while if much cottonseed meal is fed it 

 may be raised a little if the butter is slow coming. 



The variations in the churnability of cream from different 

 cows, and herds, from the same cows at different seasons of the 

 year, and varying stages of lactation require some variation in the 

 churning temperature. Use a thermometer; then if the butter 



