Show HOW TO MAKE BUTTER OF GOOD QUALITY A 4 J X P STIRRING AND TAKING temperature OF CREAM prepared by the lie united states depart dep nent ment of agriculture whon when the cream Is about ready scolding scalding water should bo be added to the hurn churn to cleanse it thoroughly and also to 0 o swell ilia pores of the wood and thus hus prevent the crenin cream being absorbed the ilie lid should bo be placed on the churn lid ind the churn given it few turns the a id should then bo be removed slid and the water ivatts drawn out cold witter Is now added to 0 o cool tile the churn to prevent ral ing the temperature of the cream when it Is poured into tho the churn the churn laurn Is in given n few revolutions and lie he water la IS drawn olt off ns as before at this his time the printer and paddles or ladles should be scalded and placed in ili jl pl 11 N 1 q wiza 1 11 I 1 beginning operations with an earth edwart plunger typo type churn old cold water to swell ilia pores of the food and prevent the butter from ticking the chorn Is now ready for the ream cream which should be poured through ft coarse str strainer alner to remove any lumps of t cream or any hard white specks which are formed by the drying of tile the ream cream to the sides of the can the natural color of butter when cows are or fed on grass na natures feed in 18 n soft straw yellow tills this color Is not so mi high when the cows tire fed on dry feed and when gross brass or other green feed Is not available a harmless vegetable color Is added tx ta the cream as soon as it Is placed in ili the churn about ten tell drops of coloring matter to every pound of butter will produce the desired color butter color can call be obtained through local drug stores tores or dealers in dairy supplies churning after churning lias has been in ili progress two or three minutes gas forms in ili the churn and must be let out by removing the ilia cork this should be done every few minutes until gas ceases to form after churn churning hig has been in progress 15 or 20 minutes very small mealy granules granule 4 begin to form and the cream takes on a thick gummy consistence which Is termed breaking at tills this point the cream begins to break off front from the glass in the lid of the churn from this on the churning must be cautiously done after every four or five revolutions the lid should bo be removed move d and the size of the granules observed when they have readied reached the size of largo large wheat kernels the operation Is complete and tho the glass ganss in ili ifil alio 0 churn lid appears clear showing that the butter granules slide completely olt off it during the revolutions of the churn from froid the first llast revolution of the churn to this point it should require about abou 25 aso minutes revolving ot of the churn if a longer time Is s required the lie temperature of the next cream churned should be raised a few degrees remember Ilein omber that when tho ilia churning Is complete the granules of 0 butter should bo be about the size of large wheat kernels and the temperature of churning should bo be such that they will appear in 25 or 30 minutes if the cream Is too warm warin the butter will bo in ili a n coherent soft mass uko like batter good butter cannot be made in less than alinn 25 or 30 minutes do not be misled by arguments for seven manuto churns after the stage of granules the size of large wheat kernels lias has been reached remove the lid from the churn and drain tho the oft on through a strainer to catch any small particles of butter which may inny run through |