ILLINOIS DAIRYMEN'S ASSOCIATION 



309 



which the cream was ripened, to about 55 degrees F. in the sum- 

 mer, and to 58 degrees F. in the winter. If at these temperatures 

 the cream should come in ten minutes, and the butter is soft the 

 next churnmg should be cooled somewhat lower, say two' de- 

 grees; on the other hand, if the cream is slow in coming the tem- 

 perature should be raised. It should not take over 20 to 30 

 mmutes to churn a batch of butter. The time that it takes to 



fol'Vl^^^'''^' "P'''' ^^^ ^^^"^'•' (^) ^^'^ ^^P^^^^ss of the cream. 

 (2) The temperature of the cream. (3) The thickness of the 

 cream or the per cent of the butter fat in it. (4) The leno-th of 

 time the cows have been milking. (5) The kind of feed thtt the 

 cows are being fed. A gallon of cream should be heavy enoug-h 

 to churn three pounds of butter. When the cream is cooled to 



CUT 5-TJlustrates the different sizes of Horse Hair Sieves for 



stramm^ buttermilk and cream. The 8-ineh fn'Iameler 



sieve IS a very convenient size. 



proper temperature it should be strained through a hair sieve 

 into the churn. By doing this will remove the large chunks of 

 curd from the cream and prevents the butter from having white 

 specks. After straming the cream, butter color, .f used is pul 

 mto the cream and then the cover to the churn is securely fixed. 

 The churn should not be turned too rapidly, but at a speed that 

 will produce the most concussion. A churn should never be filled 



