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according to the season and the breed of cows furnishing the milk. The butter-fat in Guernsey and Jersey milk is naturally highly colored, while that in Holstein milk is comparatively white. When the cows are on fresh pasture in the early summer the butter-fat is more highly colored than when they are on dry food. The amount of coloring to be added to the cream is regulated to overcome such variations and make the butter of uniform color all the year round.
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Adding the butter color
Churning.—Hundreds of varieties of churns have
been constructed from time to time; 2,000 years ago
Pliny described the old dash churn much the same as
still occasionally used on the farm, and the principle
