Next summer do not forget that where corn is injured by the drought, it should be allowed to stand as long as there is any hope at all of it; getting rain to complete its growth. If it begins to die, it should be put in the silo, as by this means what feed value it contains will be saved. If it cannot be put into the silo just then it may be shoeless and put in later, as lests have shown that shock burn makes good silage. If course, it is not as good as that made at the usual time.

The barrel type has been found by dairy specialists to be one of the most satisfactory churns. The dasher, or plunger type, requires a sound what greater expenditure of labor. Earthware churns are specially adjustable unless perfectly glazed, since if pores are exposed they absorb milk and cream which later decay. Phurns with mechanical devices inside them are difficult to clean, and sometimes injure the body of the butter.

The churn should be scalded preparatory to churning, but should be cooled with water before the cream is placed inside. The cream should be poured in through a coarse strainer. Every few minutes during the early part of the churning, gas should be allowed to escape from the churn. The temperature is right, the churn should require about twenty-five minutes. The process is completed when the churn is churned.  Grandules of butter are about the size of large wheat kernels. 