. Creamery butter-making. Butter. 101 CREAMERY BUTTER MAKING The combined churns have to a great extent replace. the old box and barrel styles because of the many advan- tages they possess over the latter. The principal advan- tages may be stated as follows:. Pig. 26. —Disbrow combined churn and butter worker. 1. They occupy less space. 2. Require less belting and fewer pulleys. 3. The churn can be kept closed while working which keeps the warm air and flies out during the summer. 4. The butter can be made with considerably less labor. A few disadvantages might be mentioned such as the greater
. Creamery butter-making. Butter. 101 CREAMERY BUTTER MAKING The combined churns have to a great extent replace. the old box and barrel styles because of the many advan- tages they possess over the latter. The principal advan- tages may be stated as follows:. Pig. 26. —Disbrow combined churn and butter worker. 1. They occupy less space. 2. Require less belting and fewer pulleys. 3. The churn can be kept closed while working which keeps the warm air and flies out during the summer. 4. The butter can be made with considerably less labor. A few disadvantages might be mentioned such as the greater original cost and the greater difficulty of cleaning and salting. But with proper care the butter may be evenly salted and the churns kept clean. CHURNING OPERATIONS. Preparing the Churn. Before adding the cream, the churn should be scalded with hot water and then thoroughly rinsed with cold water. This will ^'freshen". 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 Michels, John, 1875-. Milwaukee, Wis. , The author
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectbutter, bookyear1911
