O F E S O D AIR" CHIEF F IC R F THE AND COLD STORAGE

'

mm s n . . A UDDICK s J . R Co i io er . ,

' ’ v r r . J N L N hi f o f i rke t n d . I EI O C e D s D a "a s a l Sto . S G C . . , i i ion y o d age F

- v o f a P . Chief , Di isi n o D iry roduce

C v s n r R esea rc h hief , Di i io of Dai y

En fo rc em en t In Charge , of Dairy La ws .

I C . n harge , Milk Utilization Service

S n r a r P u e ra d H H C G . OS J . I e io D i y rod c er T .

PRINC IP AL SERVICES ASSIG NED TO THE STORAG E BR ANCH

( 1 ) Grading of D a iry Prod uc e ; ( 2 ) Scien tific R esea r ch i n ’ Study of World s Co n ditions in Dairying ; (4) C orr espondence a l l M atte rs relating to D a iry ing ; ( 5 ) In specti on of Perish a b Can adia n a n d United Kin gdom Po rts ; (6 ) R efrigera to r Ca r D airy Ma rket Intelligence ; (8) Pr omoting Uniformity in

5- n B d ee t "h b on ( 9 ) Ji1 d gi g utter an Ch se a E i iti s ; (10) Cold Storag e Ac t a nd Creamery C ol d Stora ge B onuses ; ” D a i L s a n d ( 1 2 the on an d Its Pr ry aw , ) Utilizati of Milk a Dairy butter as defined by The D iry Industry Act , is butter t a m ade from the milk of less h n fifty cows . Buttermaking on the farm is almost a thing of the past in some sections of the country , where Dairy buttermaking has been superseded by the cheese factory and the cre a mery . The evolution of the creamery is a natural out

f w d c c - O come o the tendency to ards ivision of labour and peration , and the creamery system has many advantages which recommend it to the dairy G t a farmer . reater uniformity of produc , higher average quality , ease of marketing on account of the larger quantity to be sold as one lot and better average prices are some of the points which have made the cre a mery sys tem popular . The farmer who is within reach of a well managed creamery will do well to a t z a re C p roni e it , but the fact remains that there many dairy farmers in anada a who cannot avail themselves of the advantages of a cre mery , or of a cheese an d t h e factory , it is in the interest of producers of creamery butter that the quality of the dairy butter should be made as fine as possible . A large quantity of inferior dairy butter helps to lower the general average of the w hole Cana s t y dian output and also acts as a erious check to consump ion . If all the dair butter were of finest quality , the increase in consumption would be enormous and better avera ge prices would prevail for all butter . The annual loss to the C f farmers of anada , as represented by the di ference in the value of dairy butte r t a t and creamery but er , mounts o several million dollars a year .

"r T SO o H E F ECTS I N " E E DE D AIR BU TT R

d i a r The main defects in airy butter as compared w th creamery butter e , 1 ( 2 ) 3 r ( ) bad flavour , staleness and rancidity , ( ) too many shades of colou , and (4) unsuitable packages . The flavour is of the highest importance and no a m tter how good the butter may be in other respects , if the flavour is wrong , it

i s r . S bound to be classed as an infe ior article taleness and rancidity , so com m on in dairy butter are due largely to th e fact that the cream and the butter t a re i self not kept at a low temperature .

' th e m i lk Any taint that may be in or cream will , to some extent , be carried

th e . butte rm into butter Therefore , the dairy ake rs will see at once the n ec es si t y for having healthy cows , providing them with wholesome feed and pur e

, c water and having the cream properly taken care of until time for hurning . " t " Feeds that will in ure the flavour of but er

1 . Turnips and turnip tops .

2 R . . ape or rye

3 . Decayed ensilage . 4 L n i on s ' r . o o eaks , , apples in large quantities .

- 5 . Weeds such as sage brush rag weed stink weed , , . Other causes of taints in butter " ’ 1 . Unclean condition of cows udders and teats at milking tim e .

2 . i Milk ng in unclean stables .

3 . a Using unclean , wooden galv ni z ed or rusty milking pails . 4 S a i th . e th s epar t ng milk in e tables .

5 . Improperly cleaned separators . K 6 . l r eeping the cream in ce lars or othe places where there a re r oots or

vegetables . 2

K 55 7 . eeping the cream in cellars for several days at a temperature over s degree F .

8 . Cows drinking water from stagnant ponds , or water contaminated with

seepage from barnyards . r S 9 . Exposure of milk o cream to g asolene odours . uggestions for avoid

ing a gasolene flavour in butter are given on page 3 .

D H E ES "To P ODU CE L VOU D " CON ITION S T AT ARE N C S AR R FINE F A RE CREA

r e - e P u e Wa t r . Th cows should have at all times an abundant supply of W pure water to drink . hen cows are compelled to drink the water of swamps , s a muddy ponds or sluggi h stre ms and ditches , in which there is dec aying animal n t a m en a c e ' to matter , includi g heir own droppings , there is constant their health a n d s - rst . , unles the cows are in good health , they cannot give fi class milk More a over , the mud , often full of foul germs , which collects on the legs , fl nks and f m a udders of the cows and alls into the ilk at the time of milking , is direct source of infection .

a l — n ss S t Whe cows have free acce to salt at all times , they will keep in better health , will give more milk , and the cream from this milk will have a be w r tter flavour , and keep sweet longer , than hen they do not get any at all , e receive it only at intervals .

"d ici n — C g leanliness in the stable is desirable at all times , but especially a r at milking time the st ble should be clean and f ee from dust . The udders , w t teats and fl a nks should be clean when the co s are being milked . Only brigh , G z d ifli ul t clean , tin pails should be used to milk in . alvani ed pails are c to keep c lean and bad flavours h ave been traced to their use . — U ten si l s Fine flavoured crea m cannot be obtained unless the utmost care be exercised in cleaning and sterili z ing all u tensils with which the milk and cream t c ome in contact . D airy tinware should be rinsed in luke warm water , hen ru washed in hot w a ter containing a little washing soda , using a b sh (not a an d h t c loth) on both the inside outside . Next , scald t oroughly with boiling wa er w th and place where they ill drain and dry , preferably exposed to e sunshine . s a i " a n d The cheesecloth milk tr iner s a source of ob ectionable flavour in cream e d y Th e butter unless it is washed , boil d and ried quickl after each milking . W i a o n ewer ty pe , consisting of a combination of re mesh and bsorbent c tton i s strainers , lessens the danger of poor flavours . The cloth part of the strainer i m a n h small and inexpens ve , so that a new piece y be used for each milki g , t us th e avoiding any possibility of contaminating milk from this source .

S EP ARAT ION OF MIL K The centrifuge or cream separator i s the most reliable and best method of skimming milk at the farm . t "1 s Some of the a dvantages over the old s yle gravity methods are ( ) les loss

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- - k 2 a nd o 3 of f at in the skim mil , ( ) a better m re uniform quality of cream , ( )

4 - less time an d l a bour required , and ( ) the skim milk is in the best possible condition for feeding young stock . r — Ha n d li n g a n d Ca r e of S ep a r a to . I t is important that the sep a rator runs b m smoothly . Any trem ling or shaking of the separator while ski ming will cause

- a loss of butter fat in the skim milk . Only special separator oil should be used and it is well to make a run once in three w eeks us ing kerosene oil on all th e bearings . In order to avoid needless loss of fat in the skim - milk and vari ation in the "1 test of the cream , the following points must be observed ( ) The speed o f to i the separa r must be ma ntained according to the directions sent with i t. The only reliabl e way to do this is to count the number of r evolutions of th e a r w crank by the watch . Some machines e now equipped ith an autom a tic r a to at t oo e d device which ings a bell when the sep ra r is run low a sp e . A low 3

l s - a nd t 2 s p eed means e s of fat in the skim milk a lower esting cream . ( ) The b e 0 t th e 9 F . emperature of milk should not under degrees , and , therefore , the e n b st time to separate milk is immediately after milki g . A low temperature

- a . Th e. results in loss of fat in the skim milk and hi gher testing cream . (3 ) th e a o th e k flow of milk into sep rator bowl should be unif rm . The faster mil t passes through the separa or , the thinner will be the cream . If the flow of milk is retarded , a higher testing cream will be obtained . The amount of milk in the supply can , therefore , should be kept as uniform as possible since the float does

4 - not fully control the feed . ( ) Just enough skim milk or water should be used to discharge the cream remaining in the separator bowl after the supply can is e l i . empty . An excess of ither wi l cons derably lower the test of the cream For more detailed information regarding the causes of v ar i ati e n in the per a t C a centage of fat in hand separ tor cream , the reader is referred o ircul r No . P . . B r 1 8 . OS , D , which may be obtained gratis from the ublications anch ,

Department of Agriculture , Ottawa .

Every separator has some device for changing the test of the cream . In c "i c n most ases , the ad ustment s at the cream outlet , in which ase by tur ing the r cream screw in , the cream will be riche and , by turning it out , the cream will ' O a be thinner . The pposite procedure is necessary with those separ tors which

- are equipped with a skim milk screw . t h e i a ' All the par s of, t separator wh ch come in cont ct with the milk or cream i should be washed in warm water , to wh ch has been added a small quantity of sal soda or other cleansing powder and then thoroughly scalded with bail- ing

“ e a c h i t w e . ater , t me h separator is used The mere running of warm water through the machine after separation is not suffi cient cleansing to insure high quality cream . — Loc a ti on of S epa r a tors The i deal location for a cream separator is in a r B t prope ly constructed milk room or farm dairy such as described in ulle in No . ” y S B . 1 6, mall Cold Storages and D air uildings copies of which may be obtained P n B free from the ublicatio s ranch , Department of Agriculture , Ottawa . Occasionally the separators are placed in the cow st ables This may b e i t a convenient arrangement , but is by no means a proper place for separating n r off milk , u less a special oom , well ventilated and lighted is partitioned , to th e r r exclude stable odou s and dust . This oom should have a smooth cem e nt

floor , which can easily be cleaned . — Gas ol en e Fl a vour ed Cr ea m When the cream sep a rato r i s operated with a gasolene engine , the strictest precautions must be taken to avoid a ga solen e a n d B flavour ( carbon monoxide ) in the cream butter . utter having this defec t t "c c i . i i is very ob e tionable and is pla ed n hird grade The follow ng suggest ons will assist in preventing the absorption of gasolene flavo ur by cream " ( 1 ) All possibility of the entrance of fumes from th e engine exhaust into

r oom mu st . f the separator , be avoided "This can be e fected by having a tight connection between the engine and e haust pipe and by directing the pipe. th b through the roof instead of through the wall of e uilding . By this arrange r n b ment , no matter what di ection the wi d may be , the fumes are lown away from the cream . (2 ) A tight wooden partition between the separator and the engin e helps to keep gasolene odours from the cream . 3 W ' ( ) hen possible , arrange the equipment so that the separator is between i i wi the direct on from wh ch the most prevalent nds blow and the engine . (4) The operator should practise t h e utmost care when handling gasolene and the engine to avoid carrying ga sbl en e odours on his hands and clothing ; . (5) e i i Nev r place gasolene n a cream can , milk pail or any da ry uten sil .

H E R "D . T C EA AN I Ts CARE

Ad v a n ta es o a i c h Crea m — i i g f R . S k mm ng a rich cream l eaves more skim milk for feeding young stock ; there is less can r oom r equired for the cream a n d “ " 9232182 B 4

less cream to cool ; it will keep sweet longer than

thin cream , other conditions being equal ; it will churn

more easily , and will make better flavoured butter r than can be made from thin c eam . The cream should be skimmed of such richness that one gallon 1 0 3 3 ( pounds) of it will yield to 33; pounds of butter . Coo li n g th e Cr ea m — Th e cream should be cooled

s u F . i mmediately after kimming to nder 60 degrees , a n d kept cool until a bout twelve hours before churn

I f cream is allowed to stand at a , high tem

er atu re 70 75 . t e p ( to degrees F ) for any leng h of tim , " i the flavour will be in ured , and it s apt to become i o curdled or lumpy . Th s c ndition will cause serious loss of fa t in the buttermilk and the quality of the i butter w ll not be fine . The easiest and best way to keep cream sweet and clean in flavour is to put it in 1 — a shotgun can (fig . ) a well soldered plain bot tom ed / ti n can about 8 inches in diameter and 20 inches deep— and place it in a tank of iced water r immediately after skimming . Tin cans are prefe cr ooks able to , because they are easier to handle and , if the temperature of the cream has to be changed f or u ch rning , it can be done very much more quickly and easily when in tin cans by surrounding them wi th FI G . 1 i e ther warm or cold water . For th r o e . 2 n c oling e c am insulated tank as shown in fig is recomme ded .

6

‘ Thi s tank is mad e w i t lt a ' sp a c e of four inch es on all sides

and on the bottom which is filled with planing mill shavings , the

cover being insul ated In the same manner . It is lined inside with z n i s a me 1 galvani ed Iron . Such a ta k great saver of , but s a little 4 h r fi s . 3 more expensive to make t an that desc ibed In g and , page Al l u 5 . tanks sh o ld have covers , as they help to keep down W th e temperature of the water and cream . ater or ice should not r be put into the cream to raise or lower the temperature . Afte 50 separating , cool the warm cream to degrees F . or lower before

ar t o . adding to the main supply . Never mix w m wi h c oled cream The cream should be stirred well each time a fr esh lot is added

"an d occasionally until it is nearly ready to churn . Fig 5 shews a fir st class cream stirr er with a saucer - shaped perforated ti n disk re 24 and a wi handle about inches long . The use of a wooden stirrer Is not advisabl e owing to the difficulty of keeping it clean an d r ste ile .

‘ P r epa ri n g th e Cr ea m for Churn i n gf— l h i s means developing the proper h e r acidity (sourness ) and having t e cream at the right temp ratu e . No fresh c cream should be added for at least twelve hours before churning . If the ream is sweet at this ti me g a small quantity (5 to 1 0 per cent) of clean flavoured s our skim milk may be adde d with g ood results and the cream kept at churning temperature for twelve hours The appear an ce Of the c re am when ready to c hurn should be smooth an d b u r t e r glossy , and n like hick syrup ; it should sm ll and taste slightly sou . fOr The proper temperature of the cream churning depends upon . l 1 Th e r i c h n ess c e ( ) of the r am . 2 Th e l en th th ( ) ; g of time e cows have been milking . 3 Th e ;br ee d t ( ) of he cows and , 4 ( ) The feed of the cows .

It will , therefore , be seen how difficult it is to give any temperature as the

n . i s o t best for churni g It well however , to know that the following c ndi ions r 54 62 require low churning tempe atures ( to degrees F ) . 1 V ( ) ery rich cream . 2 ( ) Cream from the milk of fresh cows . 3 C ( ) ream from the milk of Holstein and Ayrshire breeds . 4 C ( ) ream from the milk of cows receiving linseed meal , gluten feeds , soya e bean m al and succulent feed , such as fresh pasture and . clover

e m 4 Conditions that r quire high churning te peratures (6 to 75 degrees F . ) 1 ( ) Very thin cream .

Cream from cows a long time in milk . 3 th J G ) Cream from e milk of ersey and uernsey breeds . 4 C th i ) ream from e milk of cows receiv ng cotton seed meal , potatoes , m n s w b a corn eal , cor ilage , s eet corn fodder wheat r n sugar beets and e , , dry fe d , such as hay , straw and dry pasture .

It cannot be definitely stated how high it may be necessary to r aise the temperature of the cream to churn under some of the above conditions , and th best rule that can be given is to raise the temperature high enough to bring the butter In about thirty minutes . Too high a churning temperature will cause th e butter to come in soft lumps instead of In a flaky granular condition . The texture will be greasy and 7

too much buttermilk will be i ncorporated in the butter which is l ike ly to sour

and spoil the flavour .

i s a to Too low a churning temperature also undesirable , lthough it is better C a have the temperature a little low rather than too high . ream at too low. u temperature is difficult to churn . When the butter does come , it will be in s ch

' a a firm condition that it will not g ther properly , and is apt to make a dry , brittle y s butter that does not spread easil . It is nearly always nece sary to have a higher churning temperature in the fall and winter than in the sprin g and sum r mer . Aim to have the c ea m a t such a temperature that the churning will b e

- completed in from twenty fiv e to thirty minutes . Occasionally cream will not churn readily even at the highest churning t temperature mentioned above . This condition usually occurs in the win er months when the cows have been milking a long time and they a re being fed on f at l dry feed . These conditions tend to make the butter g obules very hard and et t a it is difficult to g hem massed together s butter . When ordinary churning

temperatures will not overcome the difficulty , it Is advisable to pasteuri ze the 1 40 1 4 cream to or 5 degrees .

PAs 'r EU RI ZATI ON OF CREA"

Pasteuri z ing cre a m means heating it to a temperature of 1 40 to 1 80 degrees and cooling it down quickly to a ripening or churning temperature . This is easily done in cr eameries where special machinery is provided and an abundant S o o upply of steam and c ld water is available . It is not s o easily d ne on the a farm , but in cases where there is difficulty in g etting the cre m to churn , when there are bad flavours on the cream,when the butter is going to be stored for a t winter use , or a mild flavoured butter is desired , it will pay to p s eurize . In dairies where steam is available , the heating of the cream can be done by pro vi di n 1 c . g shot gun ans (fig ) in which to put the cream , then place these cans in a r and tub or box of wate turn the steam into the water . When the desired e temperature is reach d , the water can be drawn off and cold water or water and ca n W ice be put in the box to cool the cream . here no steam is available , an ordinary wash boiler hal f filled with water m ay be set on the stove and the shot u n . v g . cans set in it The cooling may be done in a tub or box , as stated abo e l The cream must be stirred continua ly while being heated . Cooling will be done f more quickly and e fectively if the cream is stirred .

— P a s teuri zi n g Temp er a tu r e When getting the cream to churn is the only d ffi 1 45 i culty , a temperature of degrees will be high enough . If there is a bad th e flavour on the cream , or if the butter is going to be kept for several months , r t 1 65 1 best esults will be secured by heating to a emperature of to 80 degrees . s g Heating to the e hi h temperatures will impart a cooked flavour to the butter , o off 1 0 which will , h wever , pass in about days , leaving a mild sweet flavour . Pasteurizing should not be done until all the cream for a churning is on hand . The cream should remain at churning temperature for at least three hours before churning .

P asteur ized cream usually requires a slightly lower churning temper a ture than unpasteurized cream . If the butter comes soft , the churning temperature of the cream should be lowered or the time between cooling and churning lengthened .

C H U R N I NC

All the cr eam should be passed through a finely perfo r ated tin strainer as t u r . See it is being p into the chu n ( fig . 3

— Am ou n t of Cr ea m i n th e Chu rn Churning will be completed in the shortest time when the churn is

- t about one hird full . The churn should never be

more than half full .

ol ouri n — C g When colouring is used , it should be added to the cream "ust before churning is com m en c ed C . olouring does not improve the quality FI G . 6 o h a f t e butter , but in the l te fall and winter n butterm akers months a little colouri g improves its appearance . The must be guided in using colour by the tastes of their customers . Too deep a shade is undesirable .

— Spe ed of the Chur n The proper speed for the churn depends upon its size .

That speed which gives the greatest concussion will be the most effective .

Ad di n g Wa ter to th e Cre a m i n the Cha rm — I f the cream has been properly t n prepared and is at the right emperature , the chur ing may be finished without h t w . t e adding any ater If for any reason bu ter is coming a little too fast , it is

i , " i , i adv sable to add ust when the cream s breaking some water w th a little salt " in it about two degrees colder than the cream . This will assist in separating the m butter from the buttermilk . Two common causes for crea churning too slow are ( 1 ) too much cream in the chu rn a nd (2 ) the temperature of the cream too low . When to S to p the Cha ra — This is an important point and it has a great deal to do with the quality of the butter . The churn should be stopped when th e z W granules are about the si e of wheat or split peas . hen the granules are too small many of the m will go through the strainer into the buttermilk a n d cause a considerable loss .

- o l - r Over churning sh u d be avoided as much as under churning . Ov e u l d iffic u l churned b tter wil retain a large amount of buttermilk , which will be t to remove in washing . ff The buttermilk should be drawn o as soon as churning is completed .

The Cr ea m S tr a i n er — A t 6 dipper wi h a wire gauze bottom (fig . ) can be f or used straining the buttermilk .

Wa shi n g the Bu tter — The butter should be washed as soon as churning i s u i mmedi finished and only p re clean water should be used . If the butter is for r ate use , rinse the butter by sprinkling two or three dipperfuls of cold water ove ff the butter , allowing it to run o at once . Then run in a little less water than there was " cream and revolv e the churn as in churning until the granules are a bout the size of large peas and draw the water off immediately . In v ery warm weather h a ve the water about 2 degrees colder than the buttermilk and in cold weather from 2 to 3 degrees warmer .

run i r e If the butter is intended for packing , n slightly mo e water than ther 2 e h b r was cream , about d grees colder t an the uttermilk , and evolve the churn quickly about half a dozen times and draw it off ; then wash a second time using a little less water than there was cream , at the same temperature as the butter h milk , and revolving the churn as in churning until the granules are about t e w size of large peas and dra off the water at once .

— Sa l ti n g the B a tten A large quantity of dairy butter is too heavily salted r u e and there is ve y little uniformity in the amount of salt sed . W would suggest t o ne - e e - q be hat for prints half to thr uarters of an ounce per pound used , and r for packed butter not mo e than one ounce per pound . 9

In creamery buttermakin g the salting is done almost entirely in the churn .

i n u . t t If the amount of butter the ch rn can be fairly well es imated , it is the bes te r off method to follow . Add the salt as soon as the washing wa r is d ained , sifting on h alf of the salt evenly over the butter ; then turn th e 7 n butter over with a wooden ladle ( fig . ) or by turning the chur th e ‘ sa lt partly over , and sift on the balance of ; put on the cover of the churn and revolve slowly until the butter is gathered into an d a solid mass , allow it to lie in the churn for ten to twenty th . e w minutes before working it If salting is done on the orker , c a the butter n be weighed and the salting done accurately . t Take the but er out of the churn in the granular form , after

weighing it , spread it evenly over the worker and sift all the salt n on before worki g is commenced . Endeavour to have the salt FI G . 7

well mixed with the butter while it is still in the granular form .

Wor ki n th e bu tl er — T or g farm buttermaking , a lever butter worker is r f or r See preferable to a butte bowl wo king the butter . ( fig . In working the butter a sliding or scrap

ing motion should be avoided . The lever should be pressed n dow ward , double the butter i n over with a ladle , or by serting the lever under the butter at On e side of the r worke , roll it over and work a s W before . hen the butter f i is su f ciently worked , it should present a smooth solid appearance when ou t with a

sharp ladle , and when pressed between the worker and the ladle the moisture should show in small beads evenly distributed over the out sur B face . utter which has been salted in the churn will not require as much working as

that salted on the worker . Only fin e dairy salt should be used and it should be kept c l e an in a place , as will absorb odours and thus may in"ure the flavour of the butter .

PACK AGES

Unfortunately , a very large quantity of dairy butter is placed on the market W t h i In packages are ne ther attractive nor convenient to handle .

P a c ked B a tte — F or n packed butter , there is nothing so neat as a 1 0 or 20 i pound spruce tub l ned with parchment paper .

— Pr i n t B u tter - - Th e brick shaped l pound print and the flat oblong 2 - pound print neatly wrapped in parchment paper ar e the most popular and attractive packages . 1 0

P a r c hm en t P a er —P p . rint butter should always an d be wrapped in parchment paper of good quality , it will add to th e attr a ctiveness of the packa ge if n o r the ame of the farm dairy , and the address of

the proprietor , are neatly printed on each wrapper . Many dairy bu tter m a ker s seem to forget that th e wh o a n d merchant buy s thei r butter must resell it , that the appearance of the butter has much to do ’ e with a customer s decision in buying . No one car s

. to buy a slovenly package of butter , for it is a fairly

“ safe inference that if the outside of the butter looks

clean and attractive , the inside will be all right , and

vice versa .

I 9 F G.

LEGAL BR ANDI‘ NG or PRI N T B U TT ER e In reference to print d wrappers , the regulations passed under authority of th e Dairy Industry Act provide that no person shall cut or pack dairy butter i c w s n blo ks , squares or prints and rap uch blocks , squares or prints in parchment paper unless the said parchm ent paper is printed or branded with the words ” - dairy butter in letters at le a st one quarter of an inch square . The same regulations provide further that every person wh o packs dairy butter in boxes similar to those used for the packing of creamery butter shall cause such packages to be branded at the time of packing with the words dairy ” - - butter in l etters at least one h alf inch long and three eighth s of an inch wide .

Such branding must be appli ed on the side of the box . W e would suggest the following form as suitable for the pr i nting of dai ry butter wrappers "B CHOICE DAIR UTTER Made by J Mrs . ohn D oe ,

— l R ose B ank Farm , D oevil e ,

Ontario .

UTEN S I LS AND T H EI R CARE

h hur — T 1 0 th e T e C n he barrel churn (fig . ) is most convenient and easiest to keep sweet and a clean . B efore using , it should be well sc lded with boiling water and then cooled by revolving a f ew

minutes with cold water in it . After using , remove

particles of butter with hot water . Wash with hot water th at contains a little washing soda ; then sca l d with boiling water a n d leave it i n a clean ry d place . A little salt sprinkled in the churn

' after scalding helps to keep it sweet , as does also a n w h ot occasional ashing with lime water .

Th t r or r — - e B u t e w ke . The V shaped lever but

ter w orker (fig . 8) is the most convenient for farm th e i t dairy work . In preparing worker for use , should be well scrubbed with a brush and boiling

FI G; 10 water and then thoroughly cooled by pouring on

. 9 cold water . The butter printer (fig ) and ladle 1 1 s hould be washed in the same way and then put i nto cold water for some time w c t w before using . Sometimes the butter ill sti k o the orker and printer . This indicates that they have not been properly brushed with hot w a ter before cool ing . A thorough brushing with hot water with a little salt added , before cooling , r will emedy this trouble .

e er — t i al l u Thermom t s . I will be not ced that thro gh the process of making r th e te . but , proper temperatures are essential to get best results It is , there a t fore , absolutely necess ry that the successful buttermaker should have a correc r b u r c h d . e a se dai y thermometer One that is correct cannot always , p at the r r r o dina y sto es , but can be procured from any of the leading dairy supply r houses throug hout the Dominion . A float or glass thermometer is prefe able l n to the metal backed style , as it is much eas er to keep clea . To get the best results in farm dairy work " 1 ( ) Kee p good cows . 2 d b ( ) Fee them li erally . 3 K w h ( ) eep them comfortable and clean en in the stable . (4) Skim a cream testing about 30 per cent (5) Keep th e cream cool (6) H a ve the churning temperature such that the churning will be c om l eted m —fiv e p from twenty to thirty minutes . 7 a n ot a ( ) Use cle n , pure water for washing butter , more th n three degrees

colder or warmer than the buttermilk . 8 Put t r a ( ) the butter up in nea , clean , att active pack ges. (9 ) K p t c n a ee everything in and abou the dairy lea and ttractive .

Note -Copies of this bulletin in English or French may be secured free of c p P ic a B r c harge on ap lication to the ubl tions an h , Department of Agriculture ,

Ottawa .

PUBLICATIONS ON DAI

fo ll owi ng public ati ons of the D epartment o f Agric ulture re la tin g to a ai la bl e o a i c a on t th Publi c ati ons Br n c e ar men y n ppl ti o e a h , D p t t ure tta w a , O

OLD SER IES

25

re am B r m i . an B 32 C for utte a k ng D d C S ull .

s with Notes "B n So me on a m a , d

Th e a d i ng of Da i ry Butter “

Causes of Var i atio n i n th e Perc entag e of Fa t i n Ha nd Sep a ra to r

T "an r e Butte il . . he ufac t u of Co ttag e an d rm k Ch eese

" il . h an uf ac ture of Buttermi l rom S i mme d " T e k f k k

V e Ean d Re la ti v e al u o f So me Da ir y Prod uc ts ” "il k

W h om the Dairy Cow “ 1 . W C he ese

m Far Ci r .

NEW SER IES

" re a B - P c il m a nd Da i r rod u ts k . C y y

Che ese Factory an d Crea mery Pl ans wi th Spec i fica tio ns “

v P te i e tte r Pr e t on o f "ould i n n adi an a ur d Bu “ The Ga me and en i Ca s z

o W il ". Is C o w Testing W rth h e

"ei ll e ur Che e se . .

Ho me - m ad e Fro zen Dess erts ”

W W W Pmd uce Ac t a nd Reg ul ati o ns ”

‘ he P ” urni n Numbe m on es e and Ch eese ac a e s . . 33 Vat an d ( b g C k g Ci r .