OCR Text |
Show BUTTER MAKING TROUBLES BJ Troubles arising from winter but- tcr making may largely bo overcomo- Bfl by keeping tho cream to bo churned BB " at n tempornturo of 52 degrees Kali- BH - renhelt until two day's beforo churn- . Bfl ing, when It sliould bo placed wliera- HH tho tomperaturo is about 75 degrees-- Bfl Ffilirenhelt. flfl Tho cream should bo kept at 5S MH to CO degrees Fahrenheit during fll churning Jimo and when the butter Bfl collects Into small nut slzoo tho but- flH tcrmilk should bo drained off and' water at a temperature of CO degrees' flH Fahrcnholt should ho poured over It,. - flH ropcatlng the rlnstlng process two or ' flH three times. -flH With tho last rinsing, give twenty''' HJ churning revolutions and il'aw tiff''4 HH tho water. To work tho butter plnco . Aflj tho particles on a flat' nonrd''nnif flH strew the salt over It uniformly 'hfirt ''' , flj work Just enough to distribute" tho"' i jflfl salt evonU throughout tho butter. '" flj |