| OCR Text |
Show Where the Cream Should Sour. ' Somo hold tho view that, slnco tha H cream has to bo soured boforo churn jH Ing, why not lot it sour on tho farm? jH This is objectionablo for tho follow- H lng reasons: 1. It Is tho huttor-mak- H or's work to introduce and develop tho H flavor In tho cream, which gives ua H tho flno aroma in butter which wo, aa H well as tho consumers, so much doslro. 4 H 2. The buttor will ho moro uniform H In flavor when ono man, who under- H stands tho work, does It, than when H a number, who don't understand it H are trying to do it. 3. Tho propor H facllltioo to do tho work nro always H available at tho creamery. 4. To most H farmers all torts of flavors como un- H der the head of souring, which to tho H butter-maker might bo most objoc- H tloimble. 5. Tho maker has mado a H study or tho work, consequently Is in H a brtttn" position to produce what la H roqu'ret' than those who nro unloarned H ;? tW rwpoet W A. Wilson. t H |
