Show bottar making the essence of good butter making is thai the period ot time between the milking ott ww and tire making of the butter should be minimized this is the testimony of mr hudson a great English butter expert it is directly to the point great quantities 61 b niter are made in every part ef the country from milk and cream that has been left standing for so ions a time that its quai lity has become inquired if it is desired to make butter the cream should be churned daily such butter should be marketed at once and eaten before there is time for acid to become settled it is next to impossible to so thoroughly eliminate every particle of milk from the butter as 0 o prevent acidity taking place if the butter is kept apy length cf time warrn weather butter that is intended to b kept foi loiue time Is better if is developed in the cream before the churning cream should oe allowed to ripen by which is meant the formation of a certain decree of acidity when undergoing this process it is well to stir it two cr three times a day devoting several to this purpose each time thus the entire mass becomes equally acidulated in making the best butter frequent churning is necessary essay at least as as once in two days the cream should be churned delay of several days in the process of churning is a frequent cause of bitterness or unpleasant flavor in butter fanner and |