ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 213 



churning, sav 60 gallons, or about 75 pounds of butter. The 

 churn is again started and in a few minutes the glass on churn 

 will show clear. If, upon opening the churn the butter floats 

 nicely in granules and the buttermilk comes off with very 

 little or no butter in it, the churning is done; otherwise, a 

 few more revolutions of the churn are made, being careful not 

 to churn enough to gather the butter in lumps. Under churn- 

 ing will not injure the butter; over churning will. As soon as 

 the buttermilk is drawn off about one-half as much water 

 as there was buttermilk, at a temperature of 55 degrees is put 

 into the churn. The churn is turned a few times and this is 

 drawn off; a few gallons of water are then thrown on sides 

 of churn to wash off what butter and buttermilk may be 

 there. It is allowed to drain a few minutes. Water at a 

 temperature of 60 to 62 is then put into the churn, about as 

 much as there was cream to start with, the churn is turned 

 a few times, the water drawn off and the butter is ready to 

 salt. The salt is weighed two ounces to each pound of butter 

 in the churn. The butter is in fine granules all over the bottom 

 of the churn; some salt is sprinkled over it; the churn is par- 

 tially turned, the butter rolls down into one corner of churn, 

 more salt is sprinkled on; this is done until it is salted; the 

 churn is then turned, (by hand, of course), without putting 

 cover on, so that butter will fall from one side of churn to 

 the other. It will soon be sufficiently gathered so that it can 

 be taken out with ladle. It is then put on butter worker and 

 water worked out. If butter granules have been very fine 

 there will often be so much water that salt will be carried 

 away and more must be added. 



My rule is to work the butter as little as possible. All 

 that is necessary is to have the salt evenly distributed and 

 most of the water worked out. There should be enough water 

 left in butter so that it will come out nicely on the trier. 



My butter is packed directly from the worker into cus- 

 tomer's package. We have one customer that has taken the 

 most of our butter for about twelve years. Have had very few 

 complaints and those only when our cows are going dry. I 

 must confess that I do not know how to make a fine article 

 of butter from cows that have been giving milk for about 

 eight months. 



