Show MAKING BUTTER ON THE FARM j I Two Prime Essential to Success In I This Brauch of Dairying I There are two 1rlmo ssntlals In making butter on the farm II Profitable busIness In the first place ono must have plenty i of bare cold water and then a good enough grade must bo turned out to mako and hold custom ers Tho troublo with nine out of every ten farm homes Is they are not equipped to take care of milk and cream When one goes Into this work to make money better put up a milk room where pure water may be had from pumping or from a spring ConCrete Con-Crete floor anti walls may now bo built as cheaply as with lumber and It Is n Great deal better than lumber Dont stop here A barrel churn and a but tor maker will bo necessary In turning out a uniform product It looks easy simply separating the cream churn Ing till the butter comes and salting and tho trick Is done That Is where BO many fail Tim orcim m = i n ui 1I1I1OL Uu churned at tho right temperature It must bo neither too sweet nor too sour Working and stilting butter to secure uniform color and Ilavor Is avery a-very nice art Dont try to learn to do It infallibly in two or three weeks but by nil means dont practice on your customers cus-tomers That means loss It Is better to wait two or three months until you are sure of your quality before you seek customers And before you ship I find out how your commission man or private customers prefer to have their butter put up Sometimes the pack ngo means a difference of two or three cents a pound |