hape the fat globules. It often
happens that at churning-time the cream is too warm for successful
separation of the globules. Whenever this is the case the cream must be
cooled.

[Illustration: FIG. 271. A HAND SEPARATOR]

=The Churn.= Revolving churns without inside fixtures are best. Hence,
in buying, select a barrel or a square box churn. This kind of churn
"brings the butter" by the falling of the cream from side to side as the
churn is revolved. Never fill the churn more than one-third or one-half
full of cream. A small churn is always to be avoided.

=Churning.= The proper temperature for churning ranges from 58 deg. to 62 deg.
Fahrenheit. Test the cream when it is put into the churn. If it be too
cold, add warm water until the proper temperature is reached; if too
warm, add cold water or ice until the temperature is brought down to
62 deg.. Do not churn too long, for this spoils butter. As soon as the
granules of butter are somewhat smaller than grains of wheat, stop the
churn. Then draw off the buttermilk and at a temperature as low as 50 deg.
wash the butter in the churn. This washing with cold water so hardens
the granules that they do not mass too solidly and thus destroy the
grain.

=Butter.= The butter so churned is now ready to be salted. Use good fine
dairy salt. Coarse barrel salt is not fit for butter. The salt can be
added while the butter is still in the churn or after it is put upon the
butter-worker. Never work by hand. The object of working is to get the
salt evenly distributed and to drive out some of the brine. It is
usually best to work butter twice. The two workings bring about a more
even mixture of the salt with the butter and drive off more water. But
one cannot be too particular not to overwork butter. Delicate coloring,
attractive stamping with the dairy owner's special stamp, and proper
covering with paper cost little and of course add to the ready and
profitable sale of butter.

[Illustration: FIG. 272. A POWER CHURN]

DAIRY RULES

_Stable and Cows_

1. Whitewash the stable once or twice each year; use land plaster, muck,
or loam daily in the manure-gutters.

2. On their way to pasture or milking-place, do not allow the cows to be
driven at a faster gait than a comfortable walk.

3. Give abundance of pure water.

4. Do not change feed suddenly.

5. Keep salt always within reach of each cow.

_Milking_

1. Milk with dry hands.

2. Never allow the milk to touch the