  | PAGE | | Milking | 17 | | Washing the Udder—The Slow Milker—The Jerky Milker—Best Time to Milk—Kicking Cows—Feeding during the Milking—Loud Talking—Milking Tubes—The Stool—The Pail. | | | Care of Milk | 23 | | Animal Heat—Milk as an Absorbant—Stable Odors—Cooling—Keeping in Pantry or Cellar—Deep Setting—Temperature of the Water—To Raise Cream Quickly—When to Skim. | | | The Milk Room | 27 | | To have well Ventilated—Controlling the Temperature—Pure Air—Management of Cream—Stirring the Cream—Proper Temperature at which to keep Cream—Ripening Cream—Straining Cream—Cream in Winter. | | | Butter Color | 30 | | Rich Orange Color—White butter—The Juice of Carrots—The Use of Annato—Commercial Colors—Beginners generally use too much. | | | Churning | 32 | | The Patent Lightning Churn—Churning too Quickly—The amount of time to properly do the Work—Churning Cream at 60 degrees—Winter Churning—Starting the Churn at a Slow Movement—The Churn with a Dasher—Stopping at the proper time—Granular Butter—Draining off the Buttermilk—Washing in the Churn—To have the Churn sufficiently Large—Churning whole Milk—The Best Churn for the Dairy. | | | Working the Butter | 38 | | The Right Temperature—To get the Buttermilk all out—Half Worked Butter—Overworking—Use of the Lever—Working in the Salt—Rule for Salting—Butter Salting Scales. | | | | Marketing Butter | 43 | | The way Four-fifths of the Farmers do it—The Right Way and the Wrong Way—Waiting for Better Prices—City Customers—Have a Commission man Judge your Butter. | | | Packing and Shipping | 46 | | The Size and Style of Package—Roll Butter—Packing ter—Packing in Earthen Jars—Tin Packages—The Relative Cost of Wooden Packages—Ninepound Bale Boxes—To avoid "Woody Taste"—Parchment Paper—Excluding the Air—Print Butter—Uniformity of Color—Top of Packages—Keeping Packed Butter Cold. | | | Thermometers in the Dairy | 52 | | Price of a Good Tested Article—The kind our Grandmothers' used—Floating Thermometers—Importance of their use. | | | MAXIMS FOR A B C BUTTER-MAKERS | 54 | | | How to Make Good Butter. A chapter by Mr. N. Bigalow | 57 | [Pg xii]
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