ILLINOIS DAIRYMEN'S ASSOCIATION. 



aTto rvL'Tr "" "'"'■"' temperature, therefore, it is in.port- 

 da,rv wor^ '^''''"'°"''''' '° "«* °"'y -ve time, but to do good 



CUT 3— A Dairy Thermometer. 



The cream that is separated by shahow pan system is usually 

 npe enough for churning before it is skimmed. It is necessary 

 however to m>x the different lots of cream together for a' few 

 hours before churning. Cream from cold, deep letting is u uZ 

 cold and sweet and must be kept from 25 to 36 hours after it is 

 skimmed to get ,t m the proper condition for churning Separa- 

 tor cream is also kept for 24 to 36 hours after it .! separated 

 be ore It is ready to churn. All cream should be mixed Ser 

 a least twelve hours before it is to be made into butter. It shou d 

 also be stirred occasionally when it is being ripened. 



How Often to Churn. 



The best butter is made by churning every day, but upon 

 most farms there is not enough cream to do this If churninrj" 



Wn kent'""^ ' Tl ^°°^ ''""•^■' ^^" ^' "^^^ -f the cream has 

 own buT .'o T. '''" "P?'" P^P^^'y- Some farmers that 

 own but two or three cows churn but once a week; under such 

 conditions great care should be taken to keep the cream to 50 

 degrees F. ,f possible. When cream is kept 'at a high tlpera 

 ture tor a long time, the butter will have an old flavor. Thfs is 

 one of the reasons why so much of the dairy butter is sold so 

 cheap. .If cream is kept much below a temperature of 50 degrees 



cold weS. '° ''^"''P ' '^'"" «^^°'-- ^'- '^ -P--'>y true in 

 Preparing the Churn and the Butter Worker for Use. 



The churn and the butter worker should be thorou^^hlv 

 scalded with boiling water and then cooled with cold well water 



