Churning Temperature.

A correspondent of the New England Homestead found difficulty in making the butter "come" from cream raised in the Cooley Creamer. In a later issue several correspondents tried to help her through the difficulty. One said:

First of all be sure your cream is ready to come before you churn it. If you have no floating thermometer, please get one right away. Deep set cream needs not only to be ripened, but the temperature must be right—not less than 62 degrees, and 65 degrees is better. Don't guess at it, but be sure. Mix each skimming with the others thoroughly, and keep the cream pail in a warm place at all times.

Another said: Keep the cream at 60 degrees to 65 degrees all the time before it goes into the churn. Take care to thoroughly mix the different skimmings. Sometimes in cold weather the butter will nearly come, and then hold on without any advance. In such cases, put into a thirty-quart churning, half a cupful of salt and four quarts of water heated to 55 degrees; it will cut the butter from the buttermilk in five minutes. My butter sells for fifty cents a pound and this is the way I manage.

Another: Sour your cream before churning and have it as near 62 degrees as you can, and you will have no trouble. The first fall we had the Cooley we had one churning that would not come into butter. I found it was perfectly sweet. Since then I have been particular to have it ripe and have had no trouble.