Show WAY OF CLEANING THE CHURN first with cold water to re move buttermilk salt etc then scald thoroughly when ready to clean first rinse the churn with cold water to remove all I 1 buttermilk salt etc then partially fill the churn chum with boiling water put on tho the lid and fasten loosely so that the team steam can escape withdraw the draining plug and whirl the churn tho the pr prea desure sura on the inside caused by the creation of steam from the hot water will force water into every crevice of the churn after a few rey re revolutions y draw off the water and put another lot boiling hot and repeat tho the whirling draw off the waiter again let the churn stand a few minutes so it will drain then turn the opening up and let it dry an occasional rinsing out with lime water will help to keep a churn chum sweet all other dairy utensils should be rinsed scalded and dried with the same care then keep inverted in a c lean clean place or exposed to the sun whew no dirt can be blown into them with fly netting over the top |