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Show GOOD BUTTER-MAKING RULES Best Churning Temperature Is 58 Degrees De-grees on Ordinary Thermometer . Care for Cream. (Olcinson College Bulletin.) Cream is made tip of liltle fat globules glob-ules floating in milk. In making butter but-ter the fat globules are brought, together to-gether into a mass and the milk is removed re-moved its buttermilk. These fat. globules glob-ules will slick better when they are just the right temperature than they will if either too warm or too cold. A good temperature for churning is rS v degrees on an ordinary thermometer. When the cream is the right sourness it churns heller than when sweet or loo sour. The cream should be kept at 50 degrees or lower till the day before be-fore churning. Then warm it tip to 70 degrees, or mom heat, which will bring about the souring by (he next: day. When the barrel churn is used, allow al-low gas to escape every few minutes at first. When the butter begins to come keeii a close watch and slop churning when (he butler granules are the size of wheat' kernels. Draw olT the buttermilk and wash in the churn repeatedly wilh cold water till 1he buttermilk is all removed. Then remove the butler from churn and work it with u paddle. Add an ounce of salt per pound of butter. |