Show foi TOR BUMER MA malardo larso the massachusetts chu chi isetts committee c n dairies says say C your committee having had much experience in butter making offer the following rules as the result of their experience the newer and sweeter the create the sweeter and higher flavored will be the butti butter r the air must be fresh and pure in ill the room roam or pellar cellar where the milk is set the cream should not remain on the milk over thirty six hours keep the cream cream in tin pails or in stone pots into which put a spoonful of salt sail tit at the ithe beginning thea stir the cream lightly each morning and eve evening this will prevent ent 1 l t from or souring churn as often as once a week and as mu boeh I 1 C h oftener as circumstances I 1 will permit upon churning churn ipg add afie cream uron uran all the milk in the dairy use nearly an ounce of salt to a pound of f butter work the butter over twice to free i it t friem the butter buttermilk and brine before lumping and 1 ing be sure that it is entirely free fre from efrom every 1 i particle of buttermilk or coagulated alk and it will keep sweet as long as desired in scotland a dyphon honis sometimes used to separate the milk from the cream instead of skimming the pans pan |