Show USE A STRAINER FOR CREAM will break U up p p feasible lumps and remove C curd urd particles particle and any F foreign T an matter prepared bv the th united amt states depart doat 1 of agriculture when wh cream m Is ready far churning the charu charn should be prepared pr pared red it II sh should old be cleaned rinsed mused alth scalding anter then in thoroughly hughly rinsed and chilled with ith cold old water wate the butter ladles paddles worker and ad printer should be treated related la in the asom bainie way a and nd all be but t the worker borker placed in a poll pall ot cold 1 I it water until of tod needed if that Is not done a the better will stick slick to them cream should he be poured placed into the th c churn burn th through rough a strainer to break up possie lumps and to remove curd cold lo 10 I 1 Is ass straining cream into churn pal nicles and dinv inv foreign matter that it may be 1 in it in order to have b the neve nece iary try concussion the churn should be all about one are third full fall it if too fail the churning period la Is and if the cream foams it nearly lihs th the u churn and presents Dents concussion 1 in I t that hat case it Is usually easily necessary to to re move some am of th the cream in order to obtain butter in a reasonable time except late in the spring and early in the summer when butter he has a nat it aurally high color or an a small quantity of if butter color ter 1 is usually added 1 in win min ter the quantity required to produce a shade hade of yet yellow law like the dod desirable june color 0 varies o es f from rom about 20 to 35 dror drops per gallon of or cream the color having be been n added to the crea cream the churn may be started blurted it at a speed to produce the greatest concus deta md sion hm which lach may be determined largely by the sound about 60 resolutions b h minute Is the usual speed for the corn cars mon baigel tops of ch charu churu after I a few revolutions the churn h should so lie j id stop stopped p sit bottom up and giem the cork removed beare il to permit the of at go gas this to la roomed repeated two tuo or three times in ID the early stages of churning churn lne at that period cream mm produces a lory ery liquid sound and the glass glas in the churn i 1 e evenly ely ly covered with cream arans ni he hen churning 1 Is nearly early completed t h r S 1 Is a noticeable diff difference nee in the sound bound made by th the e loca cream while on an the glass in the ch churn are I a thick inthy by mass will appear w atch 1 I 1 l brooke breaks am ana braid leaving K the gh aliis an clear c at this point the butter at granules lea are just I forming led and the cream la in thick and finely granular like vellow fim corn core meal mukh with buttermilk separating m hit gh aly from the tiny granules the churn should be revolved several times time then stopped and the butter ex aldard andard in I 1 order to prevent pret over oler churn ing when the v aules nules are the size ISO of ge grains Is of if wheat belt the chi ch churning I 1 completed to the churning until the butter better Is in large mashes Is a bad practice because it incorporates quantities of which I 1 cannot I 1 be m wahid led out the bad effect of too ties pie buttermilk in the butter hac bar been discussed already |