. Dairy fortunes. Dairying. 164 DAIRY FORTUNES. to proper temperature. Decide upon the temperature at which you expect to churn, then heat or cool the cream to that point; in doing this be careful to stir cream fre- quently. Have churn ready so as to put the cream in it when temperature gets where you want it. Cream should not be exposed to any disagreeable odors at any time. Churning. Four important things are to be considered in churn. ing: 1. Condition of cream. 2. Temperature. 3. Washing. 4. Salting and The Barrel Churn. Always Can be Recommended. Condition of Cream should be as
. Dairy fortunes. Dairying. 164 DAIRY FORTUNES. to proper temperature. Decide upon the temperature at which you expect to churn, then heat or cool the cream to that point; in doing this be careful to stir cream fre- quently. Have churn ready so as to put the cream in it when temperature gets where you want it. Cream should not be exposed to any disagreeable odors at any time. Churning. Four important things are to be considered in churn. ing: 1. Condition of cream. 2. Temperature. 3. Washing. 4. Salting and The Barrel Churn. Always Can be Recommended. Condition of Cream should be as nearly perfect as it is possible to get it. Should be rich—thirty-five to forty- five per cent—free from disagreeable odors and properly. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Larkin, Landy. Cincinnati, O. , Specialty publishing co
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectdairying, bookyear189
