14 
American Butter Factories. 
The temperature of the cream, while being churned, should be 
kept below 65° ; for if at the close of the churning the butter-milk 
Fig. 6. — CJmrn and form of Dashers used at the Butter Factories. 
should be at that temperature or above it, the flavour and colour 
of the butter will be injured. In cold weather, the temperature of 
the cream, when ready for churning, is a little higher than in 
warm weather, about 62° being considered the right point. Fac- 
torjmen prefer that the churning should occupy on an average 
about 45 minutes : a half-hour being the shortest space of time, 
and an hour the longest, that should be employed in this opera- 
tion. When the butter begins to come, the churn is rinsed down 
with cold spring water. The butter should come of a firm or 
solid consistency and of a rich yellow colour. 
Working and Salting. 
The butter is now removed from the churns, and care is taken 
never to touch it more than is necessary with the hands. It is 
lifted with the ladle into elliptical wooden trays, and the butter- 
