112 



The buttermilk should be daily tested 

 in all factories. Tn some apparently well- 

 conducted places at the presrnt day the 

 loss sometimes amounts to 0.5, and even 

 one per cent, of butter fat. Through 

 carelessness, want of refrigerating power, 

 or lack of opportunity to attend to this 

 branch of the business, buttermilk is at 

 times run away from the churns as rich 

 in butter fat as new milk. On one occa- 

 sion the buttermilk was kept fi'om one 

 churning of l,2001bs. of cream. The 

 cream was unripe, and at too high a 

 temperature. This buttermilk was pro- 

 perly ripened and cooled, then put back 

 in the churn and churned again, when 

 it yielded lOSlbs. of first-class butter ; 

 and as there were four cliurnings a day 

 at the factory the annual loss at this rate 

 would be serious. 



Once in a life-time is sufficient to meet 

 with such an experience, and be im- 

 pressed with the importance of keeping 

 a check or the results of the chnrn. 



Assurance has been given by factory 

 managers on more than one occasion that 

 if the value of the waste in skim-milk 

 and butter-milk could be estimated since 

 their companies started business, it would 

 amount to more than v,as invested in 

 buildings and plant ; in many cases to 

 some thousands of pounds. 



Thi=! state of affairs is almost at an end 

 now, and directors of companies are 

 every day recognising what their man- 

 agers mean when they agitate for more 

 refrigerating power. They are also be- 

 coming better acquainted with what con- 

 stitutes the proper qualifications and 

 duties of a manager. Unfortunately, 

 there are still a few who think that a 

 manager is engaged and paid more for his 

 manual labour than for his brains and 

 Experience. 



If a man works hard with his hands 

 from daylight till dark, it is most un- 

 reasonable to expect him to study and 

 look after those vital points upon which 

 so much of their success depends. 



Chukning, 



The cliuining should begin slowly, and 

 if thi; cliui n has a tight lid the gas should 

 be allowed to escape till its generation 

 stops. Care shouhl be taken that the 

 speed of the churn is not so great as to 

 cari-y round the cream without causing 



concussion. With ordinary box-churns 

 40 revolutions per minute are deemed 

 fast enough. The churn should never be 

 filled too full with cream ; two-thirds full 

 is sufficient. 



If the speed is too slow the process is 

 needlessly prolonged. Practice will soon 

 determine the proper speed to drive the 

 churn at. Should the butter not come in 

 half-an-hour, or thereabouts, the cream 

 is not ripe enough, or it is too low in 

 temperature, or there is too much of it in 

 the churn, or the speed of the churn is 

 too slow. When the cream is breaking 

 cold water should be added, and all the 

 corners rinsed down. The churning has 

 to be continued till the butter is about 

 between the size of sago and rice. As 

 soon as the churn is stopped the butter- 

 milk should be run off. If unnecessary 

 delay takes place the milk coagulates and 

 becomes difficult to get rid of. 



When the buttermilk is run off more 

 cold water should be added, and a few 

 turns given to the churn, and then run off. 

 Another rinsing ought to be sufficient. 

 The main point to be studied in washing, 

 or rather rinsing the Imtter in the churn, 

 is to get the buttermilk away thoroughly 

 and readily with the least possible quantity 

 of water. " The butter is then taken to be 

 worked. 



Working the Butter. 



A certain quantity — not more than 

 the capacity of the machine— should be 

 weighed and placed on the worker. After 

 working the moisture out, h ounce to the 

 lb., or 3 per cent, of best dairy salt should 

 be added. Many prefer to add 4 per cent, 

 of salt. If the "butter is intended to be 

 kept for 3 consiUsrable time a preservative 

 may be added with the salt, but never 

 more than one-half per cent, or ^ lb. in 

 100 lbs. of butter. 



Recent decisions in England indicate 

 that it is injudicious on our part to have 

 anything to do with preservatives, and 

 where they are required the above pro- 

 portion should not be exceeded. Some 

 of our most successful factories have 

 never used more than that (luaniity. The 

 (juantity of salt is arrived at by the taste 

 of the consumers. If the market demands 

 more or less salt, by all means supply that 

 demand as long as the quality and prices 

 are not jeopardized. The percentage of 



