16 The Colorado Experiment Station. 
tor is best; deep setting, second; shallow pan method, third, and 
water dilution, fourth. 
Do not add warm cream to cold cream. Keep the cream 
thoroughly stirred, especially while it is being ripened. 
The process of ripening, largely controls the quality of the 
butter, therefore it must be considered as the most important step 
in farm butter making 
The barrel churn is a very good farm churn. 
From 25 to 40 minutes is about the proper length of time 
to churn. 
Strain all cream into the churn. 
To properly color butter, add the coloring to the cream in the 
churn just before starting to churn. 
Stop churning when the butter fat granules become the size 
of a grain of wheat. 
It pays to wash the butter. 
Too much working will spoil the grain of the butter and make 
it salvy; while leaving too much water in it will tend to spoil its 
keeping qualities. 
The good butter maker will place his name and brand on his 
product. 
