| Show WHITE SPECKS ihnat Is I 1 the bauw of akem at this tim T of year tear A frequent cause of white specks in atter is tb tin cream drying on top so 0 tat at it does not all churn out these theae amnot ot au all be cashed out but many of iem ni can be got rid of in working the atter especially if it is worked a id time the salt bait being worked work edin in the t time dissolves many of the specks hiell are worked out the second time tie he 8 second working may be done in wn 6 to 12 hours after the first another cause of white specks is too lich inch milk being skimmed in with the eam this milk settles to the bottom nd d if it is kept too long and jets gets too our formas hard bard curd which is broken p in churning and produces the specks hese e being heavier than the butter buiter can Q e washed out if the butter is washed i the fine granular fo form the prevention lies in avoiding the edition that 1 I have mentioned as asing ing white specks this trouble is ore acre often encountered in n gathered ream f factories actori ea atway to premi havig 9 specks in such butter is to strain the ream when putting ngit it into the churn chum I 1 have never known butter that was packed to settle down an inch two in in thatus and aldado do not under and d why it should itla it is true trie that abat if utter is packed wann when the tem ismach ilia ter brinks aks to ef a certain extent eiten tui but not an inch or two tw T ia A good aarao armm tube is to lace them rover cover a steam ji jet ast tass iain minte then fm fill them idt cold water after fter ter an hour ena dt the 66 water it arld ankle a the onside of V mowing out sucks sticks to tx ii e then immediately pack in tho itter mck in thia tray 6 do not get itofa t of shape hape hiag bo oiw are not acely to be fauct aak ia h ww me ha p sag n l s fc A yta r |
