Milk, cheese and butter, a practical handbook on their properties and the processes of their production . Fig. 180.—HoLSTEiN Churn. Fig. iSi.—Box Churn. References common to all the churns illustrated :—a, Stand ; /, Body ; c, Axle ; t/, Bearings ;c, Handle or Crank ; _/, Dash or Diaphragm ; g^, Cover; /i, Ventilator; /, Window;J, Buttermilk Plug. tint of butter. Annatto is preferable to other colours, especiallyif prepared in spirit, which preserves it from fermentative in oil are in the market, and are rightly claimedto be economical because they only associate with the

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Milk, cheese and butter, a practical handbook on their properties and the processes of their production . Fig. 180.—HoLSTEiN Churn. Fig. iSi.—Box Churn. References common to all the churns illustrated :—a, Stand ; /, Body ; c, Axle ; t/, Bearings ;c, Handle or Crank ; _/, Dash or Diaphragm ; g^, Cover; /i, Ventilator; /, Window;J, Buttermilk Plug. tint of butter. Annatto is preferable to other colours, especiallyif prepared in spirit, which preserves it from fermentative in oil are in the market, and are rightly claimedto be economical because they only associate with the fats, sorequiring less than would be necessary of materials colouring thebuttermilk. But there is a danger of rancidity, and in all casesthe body and texture of the butter are interfered with, according tothe quantity used. We have seen butters of good natural texture 314 MILK, CHEESE, AND UUTTER. made to appear salvy by the presence of such colours. The other kinds are therefore preferable. Churns may be divided into the following classes, viz.:— (a.) Fixed body with movable dash. — The Ho

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Keywords: ., bookcentury1800, bookdecade1890, booksubjectdairyin, bookyear1894