Show HOW TO MAKE GOOD BUTTER ON THE FARM tank for cold j re by the tm vms baete dept of agriculture keel neep food good cow cows that will produce from to pound pounds or more of 0 utter butter fat annually and feed food them liberally Is the trice arles contained la in a balk bulk tin ail 41 of the united state tates depart department meLt of agriculture on fam arm butter making keep the cow cows comfortable and 4 clean when in tho the table stable this Is conducive to beet best production ue use clear pure water for the butter it should not be more than 3 colder or warmer than the buttermilk use amount of water equal to that of buttermilk in bar rel churn revolve 1 13 12 to 15 time times in washing weigh the granular shod butter and alt salt at the rate of three quarter ounce to one ounce per pound U t W covered milk pall be no ure sure the fait salt ie it well pulverized ma ad alft sift it evently over tho utter butter before any of the moisture Is 4 worked out work the theater titter to distribute calt salt without injuring or texture put it up in clean neat and attractive package packages and keep everything in and about the dairy clean and make earnest and ead con 1 tent stant effort efforts to obtain and retain ToA table market markets 4 n cleanliness and d attention to details are kire the two requisites reaal attee in the manu laetare of good butter bad lade of uniformity la 14 color and salt alt package dacus avii and DO to uniformity in the style of the pack are f ike main defect defects in farci farm butter tee bad may be due to feed foods w r improper ot of the milk or before it to is churned rather fm f ma to the subsequent aubee quent treatment of am better bettor I 1 1 of ke w be la to making butter butor bat in 1 oar car haake to the we often orifice our better Jud gunt this lid U particularly true la in madling milk 11 and ream cream that la to so 0 o be wed la in the manufacture of but sw er a fane the bodice bodies ot 0 L the cows teasha tea aHa at the barn milk OB ail sad aldrage bus room now should all ke be clean I 1 there probably its I 1 no greater ef of to milk than that of doot ut balm hairs or manure falling from t aa tie body of the cow into the open baft ihk pall during ausking the of f bacteria which are assort 1 aw ted with art sm capable pable of Waft eling abang Is the milk or its it products their Is greatly by the th ilamayme conditions existing exi eting ta to warn varto 11 waft stay kit which ck dende tende aa to taw ss ue ak oe the eow cow C 1 ey eyed 7 absi t beaw apt 1 t Is heimi roii arly about tho fiance 4 a iliodor ilio be a very ef of aad its eity by keepf keeping ug the kc bw hain ban cl loped f the flanks MW 4 vb OAS with MOM i clr am strainer a clipping 1 of the tle axa keep PS the calro abort short and doea does V let flarar met th accumulation and reten aeten of filth silk the dirt that doea does gain gath oan be b ando and attly removed abi b 4 4 currycomb and the kra bauld be kept free tree from dirt tie ate nallis should be of such achma me d that they CAR can eally ir cle eleah omedA the 1 interior should u id be smooth with ao croc or im 1 tor diet and milk to find ind ands neat L the larfate abe heavily sod I 1 and mid the filled with bmw should be b kept te ethl it 4 it I 1 11 I 1 0 the following of clea eing 4 kejs bays contained aalok r fla e to Is recommended rinse thoroughly in luke lukewarm water wash thoroughly with the aid of ome some good cleansing powder la in water as a hot as a the band bland will bear then thoroughly in hot water expose to lire live teara steam from one to two minute minutes or to boiling waler water for or five ilya minutes la in case the estelm Is not available expose if possible la in bright sunlight from one OD to abr hour hours tha milk room should receive care ful tul attention with to cleanly ll nen ness it should be clean light well ventilated and free from front objectionable odor odors the separator epa should ba cleaned each time it la is used and not allowed to tand stand with milk in it flushing Flu ehing the sipa separator epa with warm water doe does not remove the lime slime and milk constituents from the ides sides of the bowl this lime slime la to ft a suitable food for bacteria and as a a remit result of their rapid growth the contenta contents of the tho bowl becomes a tarter starter for the warm fresh milk of the milking the type types of bacteria which develop here are largely those found la in the manure filth etc which get into the milk at the barn bam not only hould should the separator epa and ita its parti parts be kept clean but alio also all equipment with which milk cornel comes in co contort the room where or cream la Is stored or held until churned should alo also be clean and dry and free from bad odor odors auch such an as those from decayed or decaying fruit or vegetables as an well aa as odor odors emanating from the kitchen when moat meat or vegetable vegetables are being cooked all of these odor odors are absorbed by cream or butter and result lo 10 flavor favors the damp musty cellar in a not a suitable storage room but a light cool dry and freet mm smelling ellIng cellar Is 1 often very satisfactory whitewash drainage and ventilation often an objection able cellar ft a desirable storage room the uniformity in fa the appearance and attractiveness of butter Is in greatly increased by the color the moat most ski one pound butter printer desfred color Is 1 that produced la in but ter la in julep june when cow cows are having a lag amount ot 0 sms succulent feed butter bakera tere endeavor to maintain a i uniform color throughout the year ye by the use ua of at butter coloring the amount of coloring mariej with the season auson but la is csir at the rate of one to one and a 14 halt olin ounces cias to each at pounds of baiter butter the color hould should be added to the cream just after it h has as been put la in the chum and before chum churning lair lit begun the thi and aud packing of butter la Is the first and moot most important stop in preparing prepa it tor for market and should bo b alvea careful attention an att attractive etive vaa couT convenient calcut yack ack age so ie 14 an to advertisement la to itself and will aid in the allag selling of th the ewla good butter in attractive pac kagee can usually be profitably marketed the Vac pack kites igee bow tolse among tam fan era ors packing butter are croc crocks paper bouw pach parchment ment papers car cartons tong dishes buckets and pans the use of some ct the thee package packages make attract ivens ivene aad and impossible the most desirable and attractive forms form of n rick ses ages s ara ra tb th tarse fiva aad and ten ton pound crock crocks anat annne tio or two pound prints J peper paper 4 the equipment for butt butter buttor or making malling should consist it A scollar 11 milk poll band and flab floor 1 ashes wah wash suit milk trainer strainer cream separator epa milk can cans floating dairy ahr TO ometer cream ripening vat tat tank for cold water vater atam stirrer cream strainer barrel churn butter workers butter ladies bales or balance butt butter or print er parchment paper or other butter packages gfa and butter dt delivery livery box important farm tool the manure manare spreader eprea def et Is to one of ac oka most important tool on ot the firm farm ao ot t only because it avee tabor labor but because it op pread hadit the manure over mori moa land value of with the th exception of t the this oppte thre there in no fruit ruit which goes ao so far in lowering the meat and other othor food bill for a family aa as grek fish |