Farm Butter Making. ii 
It is very important that all cream be strained into the churn. 
This will remove all clots and particles or curd and there will be 
less danger of white specks in the butter. It is not uncommon to 
find flies, solid impurities, etc., in the cream, even if handled with 
the best of care. 
Do not fill the churn much over one-third full, but rather give 
the cream room for agitation, which helps to insure quick churn¬ 
ing. Turn the churn just fast enough to give the cream the greatest 
amount of agitation. In case a barrel churn is used, turn it so the 
cream has time to fall from one end of the churn to the other, with 
a distinct thud. 
Coloring .—In order to make a uniformly colored butter for 
the entire year, some color must necessarily be used. Very little 
will be required during the spring and summer months when the 
cows are getting green feed. During the fall and winter months 
more color will be required. No harm is done by moderately 
coloring butter with a good standard color, of which there are 
several brands on the market. Colored butter can be sold for a 
Fig. 4—Taking Washed Butter from the Churn in Granular Condition. 
very much better price than that not colored. White butter is not 
nearly so appetizing and good in appearance as that which con¬ 
tains color. 
The color should be added to the cream in the churn before 
starting to churn. 
When to Stop Churning .—The old practice of churning until 
all the butter has gathered in one body in the butter milk cannot be 
considered a good one. In this way too much butter milk is mixed 
into the butter which cannot be worked out or washed out, this not 
