3IO ILLINOIS DAIRYMEN'S ASSOCIATION. 



more than half full of cream. The churn should be stopped sev- 

 eral times at the beginning of churning and cork removed to 

 allow the escape of gases. When the cream begins to break 

 considerable care should be exercised not to gather the butter 

 granules into one large lump. Churning should cease when the 

 butter particles are about the size of wheat kernels. The churn 

 should be fastened and the butter milk drawn off. A fine hair 

 sieve should be placed so the buttermilk can pass through it; 

 this will catch any granules of butter that is likely to come out of 

 the churn with the butter milk. When the butter is well drained 

 from buttermilk, rinse it with a little water at a temperature of 

 55 degrees F. After this has drained away put the cork in the 

 churn and add a half pailful of well water to every ten pounds of 

 butter, put the cover on the churn and revolve it slowly at least 

 six times ; then draw off the water and let the butter drain for 

 fifteen minutes. 



Coloring the Butter. 



Butter should be colored to suit the people that are to buy it. 

 Some persons want a high colored butter, while others prefer a 

 very light color, and some require no coloring at all. When 

 butter coloring is used it should be added to the cream after it is 

 in the churn. A few drops of butter color should be added to the 

 first churning and note the color of the butter. If the butter is 

 too highly colored, less butter color should be used in the next 

 churning; on the other hand, if the butter is too light use a 

 little more butter color. 



Salting the Butter. 





When the butter is well drained it is ready to salt, and this 

 is done in the churn, when the butter is in granular form. A 

 part of the salt is sprinkled on top of the small granules and then 

 the churn is turned enough to have the butter fall with unsalted 

 side up and the rest of the salt is sifted on. Then put the cover 

 on the churn and revolve it several times, after a few minutes the 

 butter is taken out and worked. This method has its difficulties 



