Show high scoring butter Is necessary for success the difference in price between hetteen high and low butter makes it limpl imperative for operative cooperative co ci en merles to produce a high scoring butter in order older to mille inaki a success of their enterprise loud good butter call never bo be made from poor cream no matter how skillful shill ful tt the butter may lie be lie can never expect to place high scoring butter on the market if lie must churn crenin which lids flits been practically spoiled through careless handling it Is not a dini cult problem to kelt keep diun cream clean and sweet cows should bf be olean and healthy und and in a 11 ovll ventilated well all cared for barn tin the should bo drawn into clean dry paus palls tle the toi rails tire bust best the strainer cloths claths hould bo be thoroughly holled boiled and dt diled led then it Is important that tile the sean titor parts be clean when cream handled with those Is placed in a clean scald J dry can call and immediately cooled to 10 50 degrees P F or lower and kept that cold until delivered to the crenin ery bri it will give the but a raw material from ft which inch lie can easily make the grado grade of butter that has brought brou glit minnesota its callable reau tation clarold eniy dairy division university of |