  It would be well to say a word about the milk-room before passing on to the management of cream. It is absolutely necessary that we have a good milk-room in which to not only set the milk, but to ripen the cream, do the churning, and work the butter. Have the milk-room well ventilated, and build it so that you can control the temperature at the proper point all the year 'round. A good airy place, with plenty of elbow-room is essential. I see too many small, "stuffy" crowded rooms, where there is scarcely a place for half the utensils. Now, see that the air in your room is always pure, and do not pollute it by going directly into it from the cow stable, with all the odors clinging to your clothes and manure on your boots. Also have the room situated as far from the barnyard and hog-pen as possible. MANAGEMENT OF CREAM. Skim the milk before the cream becomes too thick and tough on top. I never allow If you put the cream in a can, or other vessel containing cream that was skimmed some hours previous, be sure to stir it all well together, so that it may be of the same consistency. Keep the cream at a temperature of 62 to 68 degrees until it becomes slightly sour, when it is ready for churning. I have churned very sweet cream and very sour cream, but have never been able to get butter of good flavor from anything but slightly soured cream. I am also of the opinion that butter made from cream only slightly sour will keep much longer than when made from a very sweet or sour cream. I am often asked if I think that straining the cream is an advantage, and I will answer by saying that I do think it aids somewhat in helping the |
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