For A B C Butter Makers.

Test your cows.

Never fill the churn over half full.

Never touch the butter with your hands.

Cream rises best in a falling temperature.

Never churn fresh unripened cream with ripened cream.

After cream becomes sour, the more ripening the more it depreciates.

The best time for churning is just before the acidity becomes apparent.

Never let your butter get warm; when once warmed through it will lose its flavor.

Excessive working makes crumbly butter, spoils the grain and injures the flavor.

Never mix night's with morning's milk, as the warmth of the new and the coldness of the old, hastens change and decomposition.

All kinds of disagreeable odors are easily absorbed by salt. Keep it, therefore, in a clean, dry place, in linen sacks, if it is to be used for butter making.

The best butter has the least competition to contend against, while the worst dairy products have the most. The better anything is, the more rare is it and the greater its value.

A butter maker that uses his fingers instead of a thermometer, to find out the temperature of milk or cream will never make a success.

Cleanliness should be the Alpha and Omega of butter making. Absolute cleanliness as regards person, stable, utensils and package.

Faults—The quickest way to find out the faulty points in your butter, is to send a sample of it to some reliable butter buyer and ask him to score it.

The difference between the dairyman who makes $50.00 a year, per cow, and one who makes $30.00, is that the first works intelligently, the second mechanically.

Details—The price of success in butter making, as in all other classes of business, is strict attention to the little details; it's the sum of all these little things that determines whether your butter is to be sold for ten cents a pound or as a high priced luxury.

The disadvantages of the system of setting milk in shallow pans or crocks, for raising cream, are that a long period elapses before the skimming is completed, too much space is required, and in Summer the milk becomes sour before the whole of the cream is raised.

Labor saving appliances are intended, as the name implies, to save labor, but they do not render care, thought and diligence the less necessary. To understand the principles that underlie the business of butter making, is as imperative as to use the most improved utensils.

By keeping a strict account only, can you find out the extent of your success or failure. If the balance is on the right side, you will know whether and how much it can be increased; if it is on the wrong side, you will be more strongly convinced of the necessity for improvement.

If you keep your cows in a healthy condition, milk regularly; set the milk in air tight cans with good cold water (either ice or spring); skim every twenty-four hours; ripen the cream properly; churn in a barrel churn or some other good churn on the same principle; wash the butter well while still in the churn in granular state; you will never be troubled with white specks in your butter.