Farm Butter Making. 15 
In winter this temperature may run from 57° to 6o°, especially 
if the room in which the churning is done is cool. In summer the 
temperature should be somewhat cooler, 52 0 to 57 0 , especially if 
the room is warm. If the cream is too cold, it will foam and expand, 
and sometimes the churn will get too full. When this takes place 
little can be done, except to allow the cream to stand for some¬ 
time, or to warm it gradually four or five degrees before starting to 
churn again. There is less danger of the cream foaming in revolv¬ 
ing churns, such as the barrel churn, than there is with the dash 
churn, or almost any other class of churns. 
2. —The cream may be too old. It should be churned at least 
twice per week, even in winter. 
3. —The cream may not be perfectly ripened. (See “Ripening 
the Cream”). 
4. —The individual cows of the dairy may have been milked for 
a long period without new cows having been added to the herd. 
The butter fat globules become smaller as the period of lactation 
advances. The smaller the fat globules become, the longer it is 
necessary to churn. 
5. —When cows are taken off grass and fed dry feed, it often 
has the effect of making it necessary to churn longer. This may 
be overcome, somewhat, by feeding succulent feeds, such as silage 
and roots. 
6. —Often the butter will collect in the churn in very fine 
grains, and further churning seems to do but very little good. 
Under these conditions, the butter can usually be made to gather 
by diluting the cream with a small amount of water at the churn¬ 
ing temperature. It may also be. overcome by adding a handful of 
salt to the cream in the churn. The solution of the salt affects the 
viscosity of the cream in such a way as to hasten the formation of 
butter fat globules. 
SUMMARY. 
Good butter can be made from good cream only. 
The kitchen is not a good room in which to ripen and churn 
the cream. 
The dairy should be arranged so that all water which is pumped 
for live stock has to pass through a cement tank and out through 
an overflow pipe into the watering trough or supply tank. 
The cows should be kept and milked under sanitary conditions. 
The milk should not be allowed to stand in the stable longer 
than is absolutely necessary. . . 
Poor feed, weeds, and poor water will give the milk and 
butter a bad flavor. 
Of the different methods of skimming milk, the hand separa- 
