270 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



butter in one or two minutes, is not worth consideration; nor is 

 one which is said to churn a pound of butter from a quart of 

 ordinary cream. The use of hot water may hasten the coming 

 of the butter but it causes the butter to lose in quahty. Hot water 

 and other things that may be added to hasten the butter making 

 process cannot take the place of the proper ripening of the cream 

 that is so necessary to the making of good butter. 



In the use of the old up-and-down churn and other dasher 

 styles of churn, it was thought necessary to gather the butter by 

 slowly working the dasher until the butter granules had been 

 beaten into large masses. In the up-and-down style of churn 

 the butter must be ''gathered" to that degree that the dasher is 

 entirely supported by the butter. In this so-called process of gath- 

 ering, there has been entirely too much beating after the forma- 

 tion of the small butter globules to make butter of the proper 

 constituency. Instead of "gathering" it, the process should stop 

 as soon as the butter granules are formed. The buttermilk should 

 be drawn ofif and enough pure water of buttermilk temperature 

 poured upon the butter to wash the buttermilk out thoroughly. 

 It should then be salted and well worked to remove the remain- 

 ing buttermilk. The working should not be carried so far that 

 the butter loses its texture. 



Other things being equal, the person who makes butter into 

 pound packages will receive more for it, for the merchant can 

 handle it at no loss from chipping as needs to be done in cutting 

 a pound or two pounds from a large roll. 



Cleanliness and proper temperature are essential conditions 

 for having good milk and for the making of good butter. 



