io The; Colorado Experiment Station 
of a tendency to spoil the grain of the butter,-they are also harder 
to keep clean. 
At present, there are several churns on the market that are 
guaranteed to get the butter out of the cream in from three to 
eight minutes, these must be considered as frauds. They always 
spoil the grain of the butter and at the same time partly emulsify 
or mix the butter fat and milk in such a way as to make them in¬ 
separable, thus producing a salvy or grainless butter of very poor 
keeping quality. 
For dairies, making 75 pounds or more of butter per week, 
there is no doubt but that the small combined churn and worker 
Fig. 3—Churning with Barrel Churn. 
will prove more satisfactory than the churn and worker separate. 
The combined churn and worker is used altogether in creamery 
practice. 
A common error is made in securing churns that are too small. 
The churn should never be filled more than half full of cream and 
one-third full is better. 
Temperature .—Every butter maker should secure a good dairy 
thermometer and then use it. One of the main causes for having 
to churn from one to several hours, is that the cream is not at the 
right temperature. With a temperature of from 52 0 to 6o° F., 
butter should be produced in from 25 to 40 minutes, providing 
the other conditions are right. 
After the cream has been ripened it should be cooled to the 
churning temperature and then held at that temperature from one 
to three hours before churning. 
Churning— The churn should be first scalded and then thor¬ 
oughly cooled with cold water. 
