ILLINOIS STATE DAIRYMEN^ ASSOCIATION. 
67 
>st of the tubs, concluded that he could not use it, on account of its bad flavor and 
>te. The manufacturer was surprised at the revelation, for his butter had been 
mg along in the trade without objection. Setting himself to work to ferret out the 
use of the difficulty, he found the wa’er stagnant and stinking in the tank where the 
sam sets contained the ripening cream. The butter-maker had carelessly neglected 
change the water in this tank, until it had become foul. The butter tasted and 
ielled just like this water smelled. The cause being removed, the butter .regained 
former reputation. 
I should lay down as a rule that the cream is fit for churning when it attains a 
iasant acid taste without reaching bitterness, and inclines to being thick without 
ing lobbered. I should give the proper churning temperature at from 55 to 58 deg. 
summer, and 60 to 62 deg. in winter, the lower figures being necessary to compen- 
te for the tendency to a rapid rise from agitation in warm weather, while but little 
ange may take place with cold surroundings. This assumes that the maximum 
nperature of the cream during the churning process should not go above 62 deg. to 
oduce good, solid butter. A degree or two above this might not do irreparable mis- 
ief, but a departure in that direction is always in the direction of harm. 
The question is often asked by visitors entering a creamery, u How long does it 
Ice you to churn? ” supposing that the great churn in sight is indicative that the 
>rk should be done in short meter as all improved machinery is supposed to shorten 
e old ways. They are surprised to hear that our time of churning is from 30 to 60 
inutes, depending* upon the temperature at which we start, and that we really take 
n*e time upon the average than was required by the old dash churn. Early skilled 
itter makers know that a variation of two or three degrees in the cream will shorten 
lengthen the churning process by a half, and deteriorate or improve the quality of 
e butter in a corresponding degree. 
Manufacturers must recognize that the taste of butter consumers has become 
ucated to the point of requiring a nearly uniform color throughout the year, and if 
e food of the cows does not furnish it the deficiency must be met by the introduction 
some foreign coloring matter into the cream during the churning process. Of late 
ars we have been favored with many new preparations for coloring. I have tried 
it few of them, being rather old fogyish about adopting the nostrums offered by the 
sddlers and solicitors who travel through the country. I said to a man recentty who 
is very anxious to have me try a bottle of his famous coloring. “ I don’t want to 
>ther with it. I don’t feel the need of it. What I amusing gives satisfaction to 
yself and to the consumers, then why should I invest in your stuff ? ” 
This coloring that I am using is the old reliable annottoine, and there is nothing 
stter for a butter and cheese color, being easily prepared and as harmless as salt. 
The stereotyped rule among good butter makers is to stop the churning when the 
obules of butter have acquired the size of medium-sized shot* which state is easily 
itained in the common box churn. I have had but little experience with any kind 
a clash churn, but I am of the opinion that the butter, in its formative state, does 
)t so readily take the globule shape as in the box churn. 
Under no circumstances must the churning be continued until the butter has 
ithered into a compact, adhesive mass. With this state of things it is quite impos- 
ble to wash out the buttermilk, and with the best treatment that you can brin^ 
. bear upon such a batch of butter it will be milky during the whole process or 
orking and a second or third-rate article when it is packed for market. With the 
lot formation spoken of the buttermilk can be almost entirely removed, and being 
.flowed by three or four washings with clean cold water or until the rinsing water 
ms oft' approximately clear, we have a style of butter that will prove satisfactory 
trough its entire Subsequent treatment. We have arrived at the point of removing 
le globules from the churn to the butter-worker, and having received sufficient 
orking to obliterate the globules the salt may be added, say three-quarters to one 
nice of good salt to the pound of butter, and this being quite thoroughly incorpo- 
ited with the butter, it is ready to set away until the time of its second working. 
This can be done, as convenient, after the salt has dissolved, say in from 12 to 
1 hours. The chief object of a second working is to remove the mottled appearance 
iat will always show itself after the first working, and should be continued to the 
Dint of obtaining a clear, uniform color, but not a step further. It is a matter of 
ice judgment to know just wflien to stop. Butter is frequently spoilt right here by 
eing over-worked and made saivy and the grain destroyed. 
Mr. Robert Ilall, butter inspector in Ohio, says : “ When butter is properly 
turned, both as to time and temperature, it becomes firm with but very little work- 
lg, and it is tenacious; but its most desirable state is waxy, when it is easily molded 
ito any shape, and may be drawn out a considerable length without breaking. It is 
:ien styled gilt-edged. ,r 
It is the practice in some creameries to work their butter pretty thoroughly once 
d incorporate into it the salt and to omit the second working. They claim that they 
an produce a firm article of butter which satisfies the trade and can gain something 
