3o8 ILLINOIS DAIRYMEN'S ASSOCIATION. 



before the cream is put into the churn, or the butter put on the 

 butter worker. A thorough scalding and coohng of the butter 

 worker prevent the butter from stickiiTg to it. It is very im- 

 portant to keep the churn and the butter worker out of the sun 

 and well soaked with water, so they will not become checked or 



cracked. 



Kind of Churn and Butter Worker to Buy. 



The barrel churn, square box churn and rectangular churn 

 all give good results. These churns '' bring " the butter by con- 



€UT 4— Shows a Barrel Churn. 

 No. 0. Five-g-allon Churn; churns 1 to 2 gallons of cream 

 No. 1. Nine-gcallon " " 1 to 4 " " 



No. 2. Fifteen-g-allon " " 2 to 7 



cussion of the cream in falling from one side to the other as the 

 churn is revolved. A five gallon churn will churn from one to 

 two gallons of cream, and a nine gallon churn from one to four 

 gallons. A lever butter worker is very cheap as well as a very 

 efficient utensil. Size No. will work twelve pounds of butter 

 and size No. 1 will work twenty pounds of butter at a time. 



Churning the Cream. 



After the cream is ripened it is ready to churn. The first 

 step is to cool the cream from 65 degrees F., the temperature at 



