Beaver Press | 1925-01-23 | Page 2 | Low Quality Butter

low quality butter old stale cream Is the most im portent cause of the low quality of butter cream w when heil held for ft evenia even if kept nt low temperature d develops nn arl old lavor flavor As production ds decreases ceases in the fall there la Is n tendency boong fa farr oera to hold their crenan too long ions cream should li hp be delivered nt at least twice a week during the cooler months